Method
- Make the noodles: combine flour, salt, egg and warm water. Knead 10 minutes. Rest 30 minutes. Roll thin (2mm). Cut into 2cm × 2cm squares.
- Heat oil. Sear lamb 6 minutes. Add onion; cook 4 minutes. Add garlic, ginger, tomato paste; stir 60 seconds.
- Add cumin, Kashmiri chili and tomato wedges. Cook 4 minutes.
- Add potato and carrot. Pour in 1L water. Simmer 25 minutes.
- Add bell peppers and noodle squares; cook 6 more minutes — noodles should be tender.
- Off the heat, scatter dill. Ladle into deep bowls. Serve hot.
Common questions
Can Manpar be made ahead?
Manpar is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is Manpar spicy?
Manpar as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Manpar vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Manpar to make at home?
Manpar sits at intermediate difficulty — total time about 95 minutes. The ingredients are not unusual but the timing requires attention.
Can Manpar be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Manpar is a Tajik-Uyghur noodle soup with hand-cut square noodles. The dish reflects Tajik bordering with Xinjiang Uyghur cuisine. The Tajik version uses more potatoes and dill than the Uyghur original. Modern Tajik restaurants serve manpar as a comfort soup; home cooks make it for cold winter nights.
