For the dough: 1kg flour, 2 eggs, 1 tsp salt, 0.5 tsp baking soda 1 cup vegetable oil for greasing.
For the gravy: 500g meat, 300g cabbage, 2 eggplant, 3-4 onions, 1 clove of garlic,
2-3 peppers, 2-3 tomatoes, laurel leaf, salt and spices - to taste.
Knead dough average hardness. Roll dough into a ball, wrap a napkin, put in a bowl and leave for 1 hour. Smear the dough with a salt solution (1 tsp salt, 0.5 tsp baking soda and 0.5 cups of warm water). By pressing down with fingers and fists, knead again well to salt solution is soaked into it. Then divide the dough is into small flat pieces, give them a form of balls with the size of a walnut. Place each ball on the board. Roll on their tops with the palms, form string with length and thickness of a pencil. Put them on a plate in rows. To string do not stick to each other and got stringiness, it is necessary to grease them with vegetable oil. Pull each string alone up to get form of vermicelli noodles. To do this, take both ends, and striking the middle of the string on to table and stretch. When the noodles will draw up to 1meter, fold in half and do this operation again. Fold again in half and pull round as vermicelli noodles. In this way, pull out all the strings. Cook strings in boiling salted water. Recline in a colander, rinse with cold water several times and set aside.
Prepare gravy. Melt down fat in the pot with a spherical bottom. Slightly fry the onions in it. Put the pieces of meat, fry. Put diced carrots. Stew all together with tomatoes or tomato paste. After that, cover with water. Bring to a boil, add salt and pepper.
When the sauce is ready, dip the noodles in boiling water, and put a layer on a dish. Pour sauce on top. Sprinkle with chopped greens and garlic. Serve up separately ground black pepper and vinegar