Orjaleves (Orja Soup)

Directions

Wash beef bones, cook bones and flank in 3 quarts cold water with 1tablespoon salt.

After 30 minutes, add onion, garlic, paprika, peppercorns, and cloves.

Continue boiling additional hour.

Put 3 quarts water in seperate pot with pork head section.

Boil 4 minutes.

Remove pork head, rinse and put aside until beef is finished.

Then add pork head and backbone to the beef.

Cook until done.

Meanwhile, peel vegetables, cut into long strips.

Using 2 cups of the meat broth, cook vegetables.

Add saffron, celery and parsley leaves.

Make a dough with flour and egg; roll it as thin as possible.

Cut into 3 inch stips and roll around rolling pin in spiral.

Slide off spirals onto baking sheet and dry in a 200 degree F oven - about 10 minutes.

Take soup from heat, remove meat and bones.

Remove pork meat from bones, cut into little pieces.

Reserve the boiled beef flank as a main course - or save for another occasion.

Skim soup to remove fat.

Remove vegetables; set aside.

Strain broth through cheesecloth.

Cook spiral noodles in soup just prior to serving.

Put pork meat in soup tureen, add cooked vegetables, pour in broth with noodles on top.