How to cook lagman

Laghman is a very unusual dish that is present in almost all national cuisines of the peoples of Central Asia. Its uniqueness is that it is both a soup and a hot dish at the same time. Its main components are a special type of noodles, meat, vegetables, spices, on the basis of which an aromatic and tasty sauce is prepared, quite liquid. However, if you combine all these components and cook, you get the usual pasta with meat and vegetables that have nothing in common with the masterpiece of Central Asian cuisine. If you want to surprise guests and households you need to know how to cook lagman at home properly.

Cooking Features

Lagman is a nourishing, tasty and healthy dish with unique organoleptic properties. A dish of meat, noodles, and homemade vegetables will only have them if all the rules are followed.

• The main ingredient of the dish is noodles, which is not like either spaghetti or egg noodles familiar to many of our countrymen. It is thin, long, elastic. Today, you can find a suitable one in the sale, usually it is sold rolled up in “nests” or “balls” and is called “lagman's noodles”. But still the best option is to cook it yourself. To do this, you need to make the dough according to a special recipe and, lubricating it with vegetable oil, stretch it out with your hands, turning it, as usual, folding the wires from the office equipment. By the way, and the thickness of the noodles should resemble a thin wire, as, for example, a computer mouse.
• Meat is the second important ingredient in a dish. Much depends on its quality, so meat should be chosen fresh, not too fatty or stringy. It should be borne in mind that Central Asian cuisine does not imply the preparation of pork dishes, therefore, one should use either mutton or beef for the lagman.
• Vegetables should also be chosen in high quality. At the same time it is impossible to exclude from the recipe any of the vegetables, replace some vegetables with others. Such adjustments will negatively affect not only the taste of the finished dish, but also its appearance, depriving the national color.
• The use of exactly those seasonings, which are indicated in the recipe, and it is in the recommended amount that will allow to achieve a bouquet characteristic of this lagman. If it is impossible to get all the spices, the idea to cook lagman is to be abandoned - it still does not work out perfect.
• Lagman is prepared in a cauldron. Its thick walls and bottom allow for a long time to maintain the desired temperature, it does not burn vegetables and meat, and the sauce does not boil.

Lagman Noodle Recipe

Calorie dishes: 3636 kcal, per 100 g: 253 kcal.

Composition:

• wheat flour of the 1st grade - 0, 6 kg;
• 2nd grade wheat flour - 0, 4 kg;
• chicken eggs (large) - 2 pcs .;
• water - 0, 3 l;
• table vinegar (9 percent) - 5 ml;
• salt - to taste;
• vegetable oil - how much will leave.

Method of preparation:

• Sift and mix the flour.
• Heat the water to about 30-35 degrees, beat it together with eggs and vinegar.
• When adding the resulting mixture into flour, knead the dough. Knead until dough is plastic.
• Roll the dough into cling film and put it in the fridge for half an hour.
• Take out the dough and divide it into 5-7 pieces. Liberally lubricate with vegetable oil and begin to gradually pull, winding the stretched part of the "zigzag." If the dough does not stretch, knock them on the table, add more oil. If these manipulations did not help, leave the dough for another 15 minutes - after a while it starts to stretch better.
• Boil salted water, dip into it a hank of noodles (whole) and cook for 5 minutes.
• After removing and washing the noodles, grease it with vegetable oil so that it does not stick together.

Such noodles should be made immediately before cooking the lagman. If you don’t have time to mess with it, you can replace it with purchased lag noodles or, in extreme cases, use spaghetti.

Uzbek lagman's recipe

Calorie dishes: 8665 kcal, per 100 g: 123 kcal.

Composition:

• beef - 0, 8 kg;
• lagman noodles - 1 kg;
• onions - 0, 2 kg;
• carrots - 0, 4 kg;
• radish - 0, 2 kg;
• sweet pepper - 0, 2 kg;
• potatoes - 1 kg;
• garlic - 2 heads;
• tomatoes - 0, 8 kg;
• broth - 2 l;
• wild garlic - 100 g;
• black ground pepper - 2 g;
• paprika - 5 g;
• cilantro (greens) - 50 g;
• salt - to taste;
• vegetable oil - 0, 25 l.

Method of preparation:

• Cut the peeled carrots, onions, radishes, and sweet peppers into small cubes (squares). Fry them in vegetable oil.
• Cut the meat into thin slices, put it to the vegetables and fry, stirring occasionally, all together for a quarter of an hour.
• Wash the tomatoes, remove the stem. Slice into large lobules.
• Wash and cut into tubes about 2 cm long with wild garlic.
• Peel and crush garlic.
• Put tomatoes, garlic and wild garlic in the cauldron to the meat and vegetables, fill them with broth. When the broth boils, add to it a mixture of peppers, salt to taste.
• Peel and slice the potatoes into large pieces, put them in the broth.
• Cover the cauldron with a lid and simmer its contents on low heat for half an hour.
• On deep plates, lay out the freshly prepared (already boiled in salted water) noodles. Put the meat and vegetables from the cauldron, pour the liquid sauce in which the vegetables were stewed.
• Finely chop fresh cilantro and sprinkle lagman with it before serving.

Lagman in Tatar

Calorie dishes: 7320 kcal, per 100 g: 125 kcal.

Composition:

• mutton pulp - 0, 8 kg;
• tomatoes - 0.5 kg;
• Bulgarian pepper - 0, 6 kg;
• carrots - 0, 3 kg;
• potatoes - 0, 7 kg;
• eggplants - 0, 3 kg;
• garlic - 1 head;
• fat tail - 150 g;
• vegetable oil - 50 ml;
• broth - 1, 5 l;
• noodles - 0, 8 kg;
• red ground pepper - 5 g;
• oregano (dried) - 5 g;
• parsley - 100 g;
• salt, sugar - to taste.

Method of preparation:

• Cut the meat into small pieces, put in a cauldron and fry on fat tail until crusted.
• Cut the peeled potatoes into large pieces, place them in the meat and pour over the broth. Add salt, ground pepper if necessary. You can add some sugar (a teaspoon). Cook meat and potatoes in broth for 20 minutes.
• Finely chop the bell peppers, onions and carrots.
• Fry onion and carrot in vegetable oil and place it with the pepper along with the meat. Boil together for another 10 minutes.
• Pour the tomatoes with boiling water, remove the skin from them, chop the flesh with a blender, or skip through a meat grinder. Mix with the garlic passed through the press and put in a cauldron to the meat with vegetables. Add oregano and finely chopped parsley.
• Boil it all together for another 10 minutes.
• At the bottom of the bowl, put the noodles, pour sauce with meat and vegetables.

Before serving the dish can be sprinkled with parsley. In this case, when preparing the dish, you can not add it.

Cold lagman (ashlyamfu)

Calorie dishes: 2855 kcal, per 100 g: 123 kcal.

Composition:

• lagman noodles - 0.5 kg;
• water - 0, 7 l;
• rice starch - 70 g;
• vegetable oil - 70 ml;
• garlic - 1 head;
• wild garlic - 100 g;
• tomatoes - 0.5 kg;
• chicken egg - 1 pc .;
• onions - 0, 3 kg;
• Oriental spices (turmeric, coriander, etc.) - 5 g;
• salt - to taste.

Method of preparation:

• Mix the starch with 0, 25 liters of water, put in the refrigerator.
• Shred the vegetables finely.
• Heat oil in a cauldron, put vegetables, fry for 5 minutes.
• Add salt and spices to the vegetable mass (when heated, the tomatoes will give juice, and the mass will become quite liquid). Extinguish 10 more minutes.
• Add to the vegetables 0, 45 liters of water and cook the vegetables for another 10 minutes after boiling.
• Cool the vegetable sauce.
• Boil the noodles, arrange into plates.
• Boil the egg, cut it into 4-6 pieces lengthwise and put a piece in each plate.
• Pour vegetable sauce.
• Remove the starch from the refrigerator (it will turn into a jelly). Cut the jelly into pieces and place them on top of the vegetables.

This variant of the lagman will appeal to those who do not eat meat.

Video: Delicious Lagman! Detailed recipe!