If you have been to Kazakhstan, Afghanistan, Kyrgyzstan, Uzbekistan or China, then you have probably enjoyed a dish popular among the peoples of Central Asia under such a bewitching name "LAGMAN".

But, and if you haven’t been, then you can cook lagman yourself according to a simple recipe and treat your friends.

By the way, in Japan lagman is called ramen. Therefore, you can always cook a great addition to sushi and rolls.

It is believed that the dish is native to China. The basis is vegetable meat, called waji. The dish also includes noodles. The noodle is

The hallmark by which a real lagman (Dungan) is distinguished, in which the noodles are only drawn, but in no case are rolled or cut.

Waju and noodles are cooked separately and at the end everything is combined into a whole dish and served in deep cash desks, but not in plates. Traditionally, the rule should be observed to arrange the layers alternately.

To prepare noodles, you need to take 500 g of flour, 1 egg and 150 ml of water. The noodles are pulled in a special way to turn a piece of dough into a ball of noodles.

Meat must be taken mainly lamb or beef.

Vegetables: eggplant, beans, peppers, radishes, branched onions.

Seasoning: red pepper, hot pepper, garlic, boiling vegetable oil).

If you want to use lagman as a first dish, then add more vaji, if as a second dish, then less.

A simple lagman recipe

Ingredients:
Lamb or beef - 450 g;

Fat - 20 g;

Potato - 200 g;

Onion - 90 g;

Fresh garlic - 6 g;

Bulgarian sweet pepper - 100 g;

Table carrots - 100 g;

Radish - 100 g;

Tomato puree - 60 g;

Spices, salt.

Water - 1 l.

For test:

Wheat flour - 500 g;

Egg - 1 pc..

Drinking water - 150 ml.
How to cook lagman:
Dough: From flour, water and eggs, knead an unleavened dough, put in a cool place so that the gluten swells for 30-60 minutes, and the noodles will be easier to pull. Then cook noodles from the finished dough, boil in salted water, rinse 2-3 times and put in a colander.

SAUCE-WAJA: Cut the prepared meat into small cubes across the fibers, salt, fry in fat until golden brown. Add diced carrots, onions, peppers, radishes and continue the frying process for another 10 minutes. Then add potatoes, also diced, garlic (finely chopped), tomato puree or fresh chopped tomatoes. Season with peppers (black and red), pour the broth and simmer over low heat for 30 minutes.

Before serving, the noodles are heated in hot water, the water is drained from the noodles, placed in cash registers, poured with meat sauce and sprinkled with freshly chopped herbs.

In addition, I want to say that everyone cooks lagman in their own way, someone makes noodles himself, and someone makes spaghetti. Someone puts a radish, someone puts a potato, and someone does both, and someone generally adds cabbage, etc. and so on. Therefore, it is very difficult to say unambiguously who is right and who is not.

Bon appetit!!!

Lagman is a dish that has made a great journey around the world. The national dish of the Muslims of South China first conquered the Central Asian countries, and then came to Russia; since it came to us from Uzbekistan, it remained in the Russian menu as “Uzbek lagman”.

What is a "lagman"?

The name of this dish is a distorted Dungan word "lyumyan", the interlinear translation of which means nothing more than "stretched dough". The name reflects the basis of the lagman - noodles, rolled and stretched out by hand. Noodles are usually served with a thick meat or vegetable sauce or broth with additives. As a rule, lamb or beef is used in the sauce (since the dish was originally Muslim, pork was considered an unacceptable addition). Vegetables and seasonings are limited only by the imagination and capabilities of the cook. By the way, the Uighurs have more than 180 recipes on how to cook lagman at home or on a fire!

Proper utensils are the key to good luck

Before you cook lagman at home, you need to choose the right dishes - the quality of the cooked food depends on it. Basic conditions: the dishes should be wide (in this case, the moisture evaporates faster, and the vegetables are not stewed, but fried), with a thick bottom and walls - this is necessary to evenly heat the dish and prevent burning. The best option for dishes is a cauldron, but in its absence, you can use a wide and high pan with a thick bottom, preferably cast iron.

Dough is important

Because “cooking lagman correctly” is identical to “cooking noodles correctly,” you need to remember the following: the noodles are drawn exclusively by hand, and therefore the dough should be as elastic as possible. Long experience and many proven recipes have shown that the best option is the following: for half a kilogram of premium wheat flour, take the same amount of 2nd grade flour from durum wheat, rich in gluten. This amount of flour takes about a glass of water, 3 eggs, 1 small spoonful of vinegar, salt is put to taste. Vinegar makes the dough more plastic, but there are a lot of recipes in which vinegar is not recommended.

Flour is poured into a deep dish with a slide, a small depression is made in it, slightly warm water and beaten eggs are poured into it. The dough is thoroughly kneaded and kneaded, trying to avoid adding excess flour, until complete uniformity and plasticity of the substance are achieved. It should be noted that the kneading process is difficult, but very important: the more elastic and stronger the dough, the easier and easier it is to pull the noodles out of it. The finished mass is rolled into a ball, wrapped in a clean towel or cling film and cleaned in a cool place for 30-50 minutes.

Noodles

Slightly chilled dough is divided into pieces, rolled into thick bundles, thoroughly greased with any vegetable oil and left to lie down for 15 minutes. Then each tourniquet is stretched, gently scrolling between the palms and avoiding breaks. Then each strip of dough is folded in half and stretched by hand. Stretchable bundles should be regularly lubricated with vegetable oil, while stretching, periodically lightly hit the table - this helps stretch the noodles and prevents them from tearing. Folding and stretching is repeated until a skein of thin and long noodles is formed. This process takes practice, so don't get frustrated if the noodles don't turn out the way you wanted the first time. In extreme cases, homemade noodles can be replaced with ready-made spaghetti, but you need to choose large and of the best quality.

Ready noodles are boiled immediately, gently dipping in strongly boiling water for 5 minutes. Do not stir the noodles, as this will cause them to tangle and stick together. Throw the cooked noodles in a colander, pour over plenty of running cold water, transfer to a deep bowl and carefully grease with vegetable oil.
By the way, in Central Asia such noodles for lagman are called "chuzma".

How to cook lagman at home from beef and lamb

This recipe came from China: you need to take 350 g of beef and lamb, rinse well, dry with paper towels, cut into small cubes, put in a cauldron with heated vegetable oil and fry until golden brown. Finely chopped 300 g of green onions, 200 g of wild garlic stalks and 10 cloves of garlic mix and add to the meat. Fry the mixture of meat and vegetables for a couple more minutes, then add ground red pepper, spices of your choice and taste, and 2 large spoons of tomato paste. Pour in two cups of meat broth and simmer covered over low heat until tender.

Put the already prepared noodles in a deep bowl, pour over the prepared sauce, sprinkle with finely chopped herbs and garlic. Lagman can be served with a salad of tomatoes, radish and sweet bell pepper.

Lagman for vegetarians

There is also a purely vegetable lagman. The recipe at home is simple to execute, and the result is fragrant and tasty: in a cauldron in heated vegetable oil, fry two chopped onions until golden brown, add two large sweet peppers chopped into strips and fry for another 3 minutes. Then add the diced potatoes (about 400 g) and fry until lightly browned along with the vegetables. Next, add 100 g of soy sprouts, 4 large sliced ​​​​tomatoes and fry for another 5 minutes. Then you need to pour a glass of water into the cauldron, add chopped garlic, spices to choose from, salt and simmer until tender. The main thing is that the potatoes are not boiled. Noodles in a deep plate are thickly poured with ready-made sauce and sprinkled with herbs.

Uzbek lagman

How to cook a delicious Uzbek lagman? For 400 g of lamb and half a kilogram of homemade noodles, you need 1 sweet bell pepper; carrots, potatoes, onions - 2 each, herbs, black pepper, salt, vegetable oil and 2 cloves of garlic. The noodles should already be ready for cooking. And now, in fact, how to cook lagman (step by step recipe):

1. Boil the noodles until tender in plenty of water (without breaking!).
2. Finely chop the meat.
3. Chop onions, carrots, bell peppers and potatoes into small cubes.
4. Crush or very finely chop the garlic.
5. In a cauldron or pan with a thick bottom, heat the oil, fry the meat until tender.
6. Add the onion, mix it with the meat and fry lightly.
7. Add the remaining vegetables along with the garlic, fry, stirring regularly.
8. Pour water so that all products are covered with it, salt, pepper, simmer until tender.

Lagman and multicooker

There are recipes for how to cook lagman at home using a slow cooker. To do this, you need 650 g of beef, 4 potato tubers, 2 onions; carrots, tomatoes, bell peppers, daikon (or Margelan radish) - 1 each, 2 tablespoons of tomato paste, 3 cloves of garlic, a bunch of wild garlic, salt, peppercorns, vegetable oil. Meat and vegetables must be cut and fried in a slow cooker in the "Frying" or "Baking" mode, without closing the lid. First, the meat is fried, then, with an interval of 2-3 minutes, onions, carrots, radishes, peppers, wild garlic and tomatoes are added (in that order). Add a little water, close the lid of the multicooker, set the "Extinguishing" mode. The crushed garlic is added when the sauce is ready.

ramen

This is a very unusual and tasty version of how to cook a delicious Japanese lagman (in Japan it is called "ramen").

In a properly selected dish, heat vegetable oil, fry finely chopped 2 onions until golden brown, add 2 carrots chopped into strips and fry for another 5-7 minutes. Stir carefully so that the strips of carrots do not break. In a separate bowl, fry 300 g of low-fat (!) Pork, previously cut into long slices and marinated in soy-garlic sauce. Then combine vegetables and pork and heat in the mixture for 3 minutes. In a separate saucepan, boil 1 liter of broth, pour 5 large tablespoons of soy sauce or a couple of tablespoons of dry meat mixture into it.

Lightly fry the boiled noodles in vegetable oil, put in a deep plate, on top - meat with vegetables; pour the broth and serve with finely chopped greens.

Ashlyamfu

And how to cook lagman at home so that it is to your taste in the heat? There is also such an option - "ashlyamfu". A jelly is being prepared for it: dilute 50 g of starch (corn or rice) in a glass of cold water, boil, pour into a flat dish greased with vegetable oil and put in the refrigerator. After waiting for complete solidification, cut the jelly into long strips.

For the sauce in a cauldron, fry chopped vegetables in heated sunflower oil: 2 onions, 1 head of garlic, 150 g of wild garlic or jusai, 2 sweet peppers (straws) and 3 tomatoes (sliced). Salt, add hot pepper and spices of your choice. Fry until half cooked, pour in 2 cups of water and simmer for 10 minutes.

Put boiled noodles in a deep plate, sprinkle with finely chopped hard-boiled egg, put a couple of strips of jelly and pour cold vegetable sauce. You can add a little vinegar, soy sauce or dill.

Lagman is a Central Asian national dish. It is prepared by different peoples, like those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and drawn, long noodles. They pull it out in a special way: they take a piece of dough and unwind it like a children's rope and this is how a skein of this very noodle is obtained.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

• Beef - 500 gr
• thin long noodles or spaghetti - 0.5 kg
• onion - 2 pcs
• carrots - 2 pcs
• potatoes - 2 pcs
• bell pepper - 1 pc.
• garlic - 3 cloves
• vegetable oil for cooking
• ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash and finely chop.

Peeled carrots and potatoes cut into cubes. Cut the red bell pepper into lengthwise slices, and finely chop the garlic cloves.

Now we put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

After pouring the chopped onions and lightly browning, then potatoes, peppers, carrots, garlic and pour everything with boiling water, salt, pepper and mix.

Cook until fully cooked.

It is time to boil the whole spaghetti, after they are ready, put them on a plate, and fill them with gravy with meat and serve.

Classic lagman recipe

Ingredients:

• Meat - 0.5 kg
• potatoes - 6 pcs
• carrots - 4 pcs
• tomatoes - 10 pcs
• bell pepper - 2 pcs
• zira - 1 teaspoon
• bay leaf - 2 pcs
• red ground pepper - 1/2 teaspoon
• suneli hops - 1 teaspoon
• salt - 1 teaspoon

Cooking method:

We put a cauldron or a deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then put the meat cut into small squares into it and add one teaspoon of salt, mix and cover for 15 minutes with a lid.

We clean and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

The turn has come to the carrots, peel, cut it into small cubes and add to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

Tomatoes and sweet Bulgarian pepper are also cut into small cubes and, after the time has elapsed, pour into the rest.

Pour 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, you need to add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then we pass it through the press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the readiness of the broth, if it is rich, then everything is ready, if not, we continue to cook further until fully cooked.

We cook pasta in the same way as in the photo.

We spread the finished spaghetti on a plate, put the sauce from vegetables and meat on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

• Meat - 600 gr
• potatoes - 4 pcs
• onion - 3 pcs
• carrots - 2 pcs
• garlic - 1 head
• tomatoes - 4 pcs
• sweet pepper - 4 pcs
• tomato - 2 tablespoons
• spices and salt - to taste.

Cooking method:

Wash the meat and cut into small pieces. Peel and chop all the vegetables, peel and chop the garlic.

Now put the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add carrots and continue cooking.

The next in line is potatoes, stew with the rest of the ingredients until half cooked.

It remains to add tomatoes, tomato paste, Bulgarian pepper and finely chopped garlic. And of course, your favorite seasoning and salt.

Pour the whole mixture with hot water and simmer with the lid closed until all the vegetables are cooked.

Put the pre-boiled spaghetti in a lagman, mix.

And voila... the dish is ready!

Beef lagman in a cauldron - a step by step recipe with a photo

Ingredients:

• Beef - 2 kg
• carrots - 3 pcs
• tomatoes - 4 pcs
• red bell pepper - 3 pcs
• onion - 3 pcs
• tomato paste - 4 tbsp. spoons
• vegetable oil - 100 gr
• celery
• garlic - head
• cariander, zira - to taste
• salt and black ground pepper - to taste.

Cooking method:

We prepare all the products, cut into small pieces, such as you like and proceed. We put the cauldron on the fire, pour vegetable oil into it and lower the meat. We start cooking, stirring constantly, since the dish is cooked on fire, it can immediately burn and everything will go to waste.

Pour the seasoning, chopped carrots and fry a little.

For color, put the tomato paste, mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes put celery and onions.

The last ingredient we will have is garlic, which we squeeze through a press. Pour the whole mass with meat broth or plain water and salt to taste.

We leave to stew on hot coals for 1.5-2 hours, while closing the lid.

Put the boiled noodles on plates, and pour the prepared vegetables with meat on top with a spoon.

We cut the greens, decorate with it and serve a tasty and appetizing dish. Especially if it is cooked in nature with love.

Homemade chicken lagman: step by step instructions

Ingredients:

• Chicken - 800 gr
• homemade noodles - 250 gr
• tomato - 2 pcs
• onion - 2 pcs
• carrots - 2 pcs
• adjika - 1 teaspoon
• tomato paste - 2 tbsp. spoon
• olive oil - 2 tbsp. spoons
• peppercorns - 10 pcs
• salt and red ground pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can take only the loin.

2. We clean the bulbs and chop them in half rings

3. My carrots, clean and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. Cut them into pieces

5. Boil cooked noodles or purchased spaghetti until tender.

6. Heat the olive oil in a large frying pan, put the chicken pieces in it and fry until golden brown.

7. Spread the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have cooked (you can spaghetti) until cooked, put on a plate, and top with a sauce of vegetables and meat.

12. It remains only to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!

But today we will cook lagman in Uzbek.

Uzbeks cook lagman at home themselves. Lagman is especially popular and delicious among the Uighurs and Dungans. As you already know, lagman is noodles and meat sauce with vegetables. So the Uzbeks cook noodles only themselves. No one will go to the store for spaghetti if you have to cook lagman.

No, they do not mind if someone cooks with noodles from a pack, but they ask that you please do not call your soup lagman. Your dish is delicious, but it's not lagman.

How to cook a real Uzbek lagman. Step by step recipe with photo

The most time-consuming part of the Uzbek lagman is cooking noodles. Maybe I think so, I don't really like messing around with dough. Well, let's cook anyway.

In the second video - the recipe, you will see how to cook lagman in nature.

Menu:

1. Uzbek lagman recipe

Ingredients:

• Veal - 600 g.
• Carrots - 2 pcs.
• Vegetable oil - 200 ml.
• Onion - 2 pcs.
• Salt - 1.5 tsp
• Black ground pepper - 1 tsp
• Eggplant - 1 pc.
• Potatoes - 4 pcs.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Bulgarian pepper - 1.5 pcs.
• Hot pepper - 1 pc.
• Garlic - 3 cloves
• Dill, cilantro

For noodles:

• Flour - 300 g.
• Egg - 1 pc.
• Water - 120 ml.
• Salt - 0.5 tsp
• Vegetable oil

Cooking:

1. First, knead the dough. Break an egg into a deep bowl, pour half a teaspoon of salt, pour in water and gradually add flour, immediately starting to knead this mixture with your hands. Knead the dough like on dumplings.

2. Cover the dough with a lid or towel without touching the dough and leave the dough to rest.

3. While the dough is settling, prepare the sauce, meat dressing. You can call it whatever you want. I'll call it meat sauce. Because after all, the main thing in this dish is noodles.

4. We wash the veal pulp, dry it, you can use paper kitchen towels and cut into small cubes.

5. Turn on the stove and put the cauldron to heat up. Instead of a cauldron, you can use a saucepan or ducklings, preferably thick-walled ones.

6. We continue to deal with vegetables for the sauce. Carrots are also cut into cubes, but smaller than meat.

7. The cauldron is warmed up, pour 100-150 ml of vegetable oil, you can pour less or more. Depends on how you feel about fats. Let the oil warm up well.

8. Put the meat into the heated oil. be careful. Spread slowly along the wall of the cauldron. The oil will splatter a lot. Stir the meat and leave to fry, stirring occasionally so that it does not burn and is fried on all sides.

9. Take the onion and cut it into fairly large pieces. Cut the onion in half, cut each half in half and cut into pieces. For our quantity, a couple of onion heads will be enough.

Starting to add vegetables

10. Check the meat. The meat has already changed color in boiling oil, throw onion to it and immediately add one and a half teaspoons of salt and a teaspoon of ground black pepper.

11. Mix everything well, try to get the onion at the bottom.

12. We take on eggplant. We cut off the stem. Cut into plates, and then into cubes, the same size as carrots.

13. Do not forget to stir the meat. Our onions began to seize and we send carrots there. Stir and continue frying for another 5-7 minutes.

14. Cut the potatoes. Like all vegetables, we also cut into small cubes.

Any dish will look prettier and taste better if all the ingredients are cut into approximately the same size.

Pay attention to how many different vegetables we will have in the dish. This gives richness, satiety to the dish.

15. 7 minutes have passed since we abandoned the carrots, add potatoes to the cauldron. Mix well and add eggplant. Mix well again.

We try to prepare the dish so that the pieces of vegetables retain their shape. Didn't break up.

16. Cut the stalk from the tomatoes and cut the tomatoes into small cubes.

We lay all the vegetables in stages. Everything goes in a certain sequence.

17. We send the chopped tomatoes to the cauldron. Tomatoes secrete juice and, as it were, slow down the frying process a little. Mix everything and close the cauldron with a lid.

Passing the tomato paste

18. Pour a little vegetable oil into a separate small pan, wait for it to heat up and put two tablespoons of tomato paste into the pan. In order for the pasta to not have a damp taste, we will sauté it for 2-3 minutes.

19. We spread the sautéed tomato paste to the vegetables with meat and stir vigorously. You will see how gradually the tomato colors the vegetables in such a reddish color. Please note that after adding the tomato paste, you must constantly stir until you fill it with water, otherwise the vegetables may burn.

20. Fill vegetables with hot water. Pour enough water to cover the vegetables, but do not bring to the state of soup. It should be like a liquid second course. Stir, close the lid and leave to stew further.

21. As it boils a little, we reduce the fire to a minimum, if only it boils slightly.

22. Cut the bell pepper into fairly thick strips. Try to take multi-colored peppers (for beauty). Throw the chopped pepper into the bowl.

23. Finely chop the hot pepper and also send it to the cauldron. Let's interfere. Close the lid and leave to simmer.

24. All vegetables were abandoned.

25. Press 2-3 cloves of garlic with the flat side of the knife and finely chop, you can grate. Finely chop the dill, send the garlic to the dill. We will need them at the very end.

Let's start cooking noodles

26. We take out the dough. We insisted on it. It became elastic. We slightly knead our kolobok with our hands.

27. Pour vegetable oil into a small plate so that it spreads along the bottom of the plate. Cut the dough into two halves. Take a half and dip it in oil on both sides. We take the second half and do the same, only in a different plate.

28. It is necessary that the dough is well saturated with oil. Therefore, we dip in oil literally from all sides and the ends too.

29. We close both plates with cling film so that the dough rests for 5-7 minutes.

30. We put water in a saucepan on the stove so that it boils. We will cook noodles in it.

31. Remove the film from the dough and cut the halves into approximately equal 2 pieces, each.

32. Feel how oily the dough has become and how well it stretches. Squeezing the dough in your hands, between the palms and pulling it into a flagellum, we get a sausage that is getting thinner.

33. Do not pull hard, otherwise it may break. Pull for some time on the weight, try to keep it even along the entire length.

34. After stretching a little, put the dough back into a plate with a spiral, close it with a film and let it rest for 2-3 minutes. At this time, we are engaged in another piece of dough. And so change every 2-3 minutes until you achieve the thickness you need.

35. We do not need a very thin dough. Thin is usually used in soup. You need about 1 cm of thickness.

Be aware that the dough may tear. It's OK. What length will be the one and weld. It won't change the taste.

36. Now let's collect the rolled out dough. You know, when you unwind a ball of wool, you ask the child to stretch out his hands in front of you and wind the thread around his outstretched arms. It turns out such a big ring. In the same way, only by yourself, without a child, you wrap noodles around your hands and try to stretch it a little.

37. Pulled a little and lowered directly from the hand into boiling water. and so all the noodles. Now we take a special thing, I call it a rake, and in parts we lift the noodles a little out of the water so that it separates and does not stick together. We close the lid.

38. Let the noodles boil and after 3-4 minutes it is ready with us.

Finishing touches and lagman delivery

39. While the noodles are boiling, we throw chopped dill with garlic into the meat. Let's stir lightly. Close the lid and turn off the fire. Let it brew a little.

40. Grabalka take out all the noodles in a deep large cup. Let her cool down a bit.

41. We begin to lay out. We take the noodles directly with our hands and transfer the part into smaller cups, tearing off very long noodles along the way.

42. We scoop up more and thicker than the already prepared sauce and pour it into the noodles. You can scoop up more. In general, as much as you want. How much do you like. If only there was enough for everyone.

The final touch, cut the cilantro leaves and sprinkle the lagman.

Although this is a very long, but very tasty lagman recipe.

Bon appetit!

If you want to see how to make lagman noodles, watch the video from my previous article. — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

1. Video - Lagman recipe. Picnic option

Bon appetit!

Special noodles seasoned with original fried with a set of characteristic spices is considered a Central Asian dish. Lagman stands apart from other dishes. After all, it is truly universal - it is both the first and second course at the same time. The Uzbeks call it chuzma-lagmon, from the Uzbek word meaning "pull". Special noodles, which are prepared for lagman, with special skill can reach a length of up to 5 meters. She is smeared with oil, pressed in water and pulled.

The subtleties of the preparation of the sauce are subject to two goals - obtaining an elegant, flowery, truly oriental look of the finished dish and a flavor accent. Remember what an unsuccessfully cooked pilaf turns into? That's right, in rice porridge with meat. In order for the dish not to become an ordinary noodle soup, the technology must be carried out, spices and consistency must be selected correctly. This dish is very fond of the Crimean Tatars, Uzbeks, Chinese and Japanese.

Long pasta is sold in factory packages, for example, in Uzbekistan they are called Lagmon. Noodles are an important, but secondary component, the main thing in the lagman is still gravy. Spices for the dish are selected in a special way. It includes star anise, cumin, black and red ground pepper, paprika, coriander, cumin. It’s good if you can get onion jusai - it has a characteristic delicate garlic taste. Sometimes it is replaced with garlic feathers or wild garlic.

Lagman - food preparation

A real lagman involves hand-made noodles. However, today a large number of factory-made options are sold, ranging from wide-sliced ​​Italian spaghetti to real spiral-shaped lagman noodles twisted into bundles. In principle, this is a democratic dish. Lamb or beef is used, as well as vegetables (carrots, onions, tomatoes, eggplant, black radish). In terms of cutting, there are no special rules and regulations.

Lagman - the best recipes

Recipe 1: Lagman Noodles

We start cooking with noodles. We use store-bought noodles as a last resort (it is better to choose long egg varieties).

Ingredients: flour (4 cups), egg (3 pcs), vegetable oil (100-150 ml.), salt (half a teaspoon), a pinch of soda.

Cooking method

Break the egg into a bowl, add salt, water, beat thoroughly with a whisk until foam is obtained. Add flour, put on the table. In a separate bowl, pour a glass of water and dissolve a pinch of soda and salt in it. We wet our hands with this water. At the same time, the dough should become more elastic, ceases to stick to hands. We cover the finished dough for a few minutes and leave it to “ripen”. Then divide it into balls, you get about 20 pieces.

Roll out sausages from balls, stretch them with your fingers into a thin straw. The blanks can be 0.5 - 0.8 cm thick. Grease your hands with vegetable oil and roll the sausages even thinner, laying them on a plate in one layer. Leave the dough in the refrigerator to rest. Then repeat the procedure. It should be cooked no more than 4 minutes. Especially thin long noodles are simply scalded with boiling water for 1 minute before use.

Recipe 2: Uzbek Lagman

This is a very rich recipe, it includes a large number of vegetables and spices.

Ingredients: beef (or lamb, 300-400 grams), spaghetti or noodles (500 grams), onions (2 pcs.), carrots (2 pcs.), potatoes (2 pcs.), bell peppers (1 pc.), chili pepper (2 small pods), garlic (2 cloves), green beans (100 grams), tomato (2 pcs), vegetable oil, salt, pepper, herbs.

Cooking method

We cut the onion, turnip, carrot and radish into cubes (1.5 cm side). Scald the tomatoes with boiling water and pour cold water over. At the same time, the peel is easily removed, we cut the pulp into cubes. Sweet pepper cut into strips. We cut the bean pods into pieces of 3 cm, clean and cut the garlic, chop 1 chili pepper, set aside the second.

We cut the flesh of the meat into thin strips, heat the oil in a cauldron and fry the bones at maximum heat. Then add the pieces of meat. They should be fried in their own juices until the fat is clear. Add onion and continue frying. Add turnips, carrots, beans to the cauldron.

We stew everything together, then add the tomatoes, the remaining pepper and garlic. We put the celery in whole branches. We fall asleep spices and add sweet pepper. Another 2 minutes and pour in a little water. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat, leave for 15 minutes to stand. Boil the noodles and store separately.

Recipe 3: Crimean Tatar Lagman

Ingredients: lamb (pulp 400 g), carrots (150 grams), potatoes (350 grams), bell peppers (150 grams), eggplant (150 grams), tomatoes (100 grams, or tomato 30 grams), parsley, bay leaf, green radish (100 grams), fat (60 grams), broth, noodles, salt, sugar, ground pepper, oregano.

Cooking method

Cut the meat into small pieces and fry it in a cauldron. After the formation of a golden crust, pour the meat with broth and cook. Pour boiling water over the tomatoes and peel the skin, grate on a fine grater. Cut other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potatoes directly to the meat. Grind the garlic, put the tomatoes, pepper and salt. We put the boiled noodles separately in a bowl, put the sauce on top, cover with herbs - and to the table! A wonderful lagman in Tatar style will feed a large family and a bunch of guests to the full.

Recipe 4: Chuzma - lagman in the teahouse style

This method differs from others in the way of cooking meat, we cut it into large pieces. When cooking a large number of dishes, it is believed that this way you can keep the meat more juicy. Lagman consists of three components: noodles, vaja (filling) and sauce (laza-chang).

Ingredients: lamb (half a kilo), onion (2-3 pieces), garlic (8-10 cloves), cabbage (150 grams), vegetable oil (50-70 grams), tail fat (50 grams), dzhusai, or garlic stalks , hot pepper pod, star anise, ground coriander.

Cooking method

1. Boil the noodles.
2. Waja. We cut the meat and fry it in large pieces in fat tail fat along with the bones. We cut the onion into thin rings and half rings, add to the meat and fry until a deep color. We cut the carrots in the form of shavings, cabbage and bell pepper into strips. Add a pinch of sugar to finely chopped tomatoes, put everything on the meat and continue to fry. After waiting for the tomatoes to give juice, add spices (cumin, pepper and salt). When the juice has evaporated by half (do not miss it!), put the cabbage, carrots and sweet peppers. Stir and pour in the broth or water from the noodles, so that the ladle is immersed in the liquid with little effort. Add hot pepper and adjust to a very low simmer. We cook 40 minutes. 15 minutes before the end of cooking, put the star anise, turn off the heat and leave for 15 minutes. We separate the pieces of meat and put them on a plate, fill them with vaja.
3. Separately, prepare the seasoning for lagman (laza-chang). Mix a few cloves of garlic with a pinch of ground coriander. Add a teaspoon of ground pepper, sauté the mixture for three to four minutes. Add 3-4 tablespoons of noodle stock. Add a pinch of salt, half a spoon of wine vinegar and transfer to a jar, which should be kept closed.

It would seem that there is nothing difficult in stretching the dough. In fact, you need to be an experienced lagman in order for the dough to stretch and stretch. Knead it and try to stretch it. Tap on the table, twist in your hands like a skipping rope - if the dough breaks, it means that it is not ready yet. Take your time - as a rule, the dough is always not ready at the beginning. Then again collect it into a tourniquet and pull, tap on the table. When the dough reaches an arm's length, pinch it into small pieces, no larger than a walnut. Chuzma should be about the size of a computer mouse wire or even thinner. Fold it in half and pull again. Boiled noodles will be tough and elastic, make sure that they are not overcooked.