Lagman in Uzbek - a recipe and the secrets of cooking a delicious dish. How to cook lagman at home

Original post Recipes
Lagman recipe
Tasty Lagman
Ingredients:
800 g long vermicelli
700 g meat
2 large onions
2-3 carrots
Tomato paste or 3-4 tomatoes
4-5 potatoes
4 tbsp. l. vegetable oil
Ground black pepper
Dill, parsley, rosemary, basil.
Cooking method:
1. In a cauldron in vegetable oil, sauté finely chopped onions until transparent.
2. Meat cut into small cubes and fry with onions (meat, after cutting, it is desirable to dry a little and fry until dark brown).
3. Add finely chopped carrots and fry.
4. Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.
5. Cut the potatoes into small cubes, add to the sauce and cook until tender.
6. Add finely chopped greens, bay leaf, close the lid, remove from the stove and let it brew for 10 minutes.
7. Separately, boil the required amount of spaghetti in salted water, drain the water, rinse with cold water (so that the spaghetti does not stick together if you have cooked it more than once, sprinkle it with oil after washing), arrange in portioned plates and pour sauce.
Lagman
Required for cooking:
Beef (mutton) - 700-800g.,
Margelan radish - 2 medium pieces,
Turnip - 2 medium pieces,
Potato - 5 small
Carrots - 2 medium pieces,
Onion - 2 pcs.,
Bulgarian pepper - 1,
Tomato paste - 4-5 tablespoons,
Noodles (I have ready-made lagman noodles),
Garlic, herbs, zira, pepper, salt.
Cooking method:
1. Fry in a frying pan small pieces of meat (in this case, lamb and beef) in boiling vegetable oil with the addition of melted lamb tail fat. Put in a saucepan (cauldron).
2. Then fry the radish and turnip, cut into small cubes in tech. 7-10 minutes.
3. Fry the potatoes in cubes until golden brown and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.
4. Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the soup is ready, add diced bell pepper and season with finely chopped garlic, crushed zira and pepper.
5. Put boiled noodles in a plate and pour thick soup, sprinkle with herbs.
Lagman
Ingredients:
Meat (beef) - 800 g
Potatoes - 6 pieces (medium)
Carrots - 2 pcs. (medium)
Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it is not there, we replace it with cabbage) - 200 g
Onion - 4-5 pcs.
Tomatoes - 3 pcs.
Bulgarian pepper - 3 pcs.
Cilantro (or parsley) - half a bunch
* Seasoning "Khawaej" - 1 tbsp.
Salt, freshly ground pepper - to taste
Bay leaf - 1 pc.,
Vegetable oil - 2-3 tbsp. l.
Noodles (this quantity will be a lot for a lagman, the rest must be dried and removed until the next time):
Flour - 500 gr.,
Eggs - 5 pcs.,
Salt - 1 tsp
*Khawaej - Yemeni seasoning for soup:
Turmeric - 2 tsp
Cariander - 3 tsp
Ground cardamom - 1 tsp
Ground cumin (zira) - 3 tsp
Black pepper (I had ground) - 2 tsp.
Mix all the spices, and pour into a jar with a tight-fitting lid.
1. We cook noodles for lagman ourselves, knead the dough in a kitchen machine, but if anyone is too lazy to do this, you can buy ready-made egg wide noodles in the store.
We only make dough on eggs, but you can also make regular dumpling dough (it’s easier to knead and roll it out by hand)
Put flour, eggs, salt into the bowl of the kitchen machine. knead for 5 minutes. Wrap the dough with cling film and leave to "rest" for twenty minutes. Then knead the dough again and roll out. Roll out as thick as dumplings.
2. Cut 0.5 cm wide noodles from the rolled dough and boil in salted water.
3. Pour vegetable oil into a cauldron, heat it up, put the diced meat. Fry the meat until golden brown.
Add onion to the meat, you can cut into cubes, or half rings. Lightly fry.
Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water so that the vegetables do not burn.
4. Stew the meat until tender (until soft). If the meat is harsh, it is better to stew a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add potatoes.
Cut the potatoes into cubes, put in a cauldron with vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage, mix.
5. Immediately add chopped bell pepper, diced tomatoes. Stir, simmer for five minutes.
Fill everything with boiling water. There is enough water so that, approximately, the water is two fingers above the surface of the vegetables.
Salt, pepper, add seasonings and simmer for about half an hour.
Five minutes before readiness, add greens, bay leaf, if necessary, salt and pepper.
6. Submission. Put the boiled noodles in a casa (or other deep bowl)
Put a stew of meat and vegetables on top, pour the broth. When serving, lagman can be sprinkled with herbs.
Lagman - Uzbek thick soup - an easy-to-cook appetizing dish
We will need:
Beef or lamb - 0.5 kg.
Thin long noodles or spaghetti - 0.5 kg.
Onion - two pcs.
Carrots - two pcs.
Two potatoes
Bulgarian sweet pepper.
Garlic - three cloves
Greens for your taste
Ground black pepper
Red pepper (paprika)
Vegetable oil
Cooking method:
1. Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare. Especially if you don't cook homemade noodles. Look, you will find good noodles on sale, now there is nothing in stores.
2. As always, we need boiling water first.
3. Cut the meat into small pieces.
4. Chop the onion.
5. Cut carrots and potatoes into cubes.
6. Finely chop the garlic.
7. Sweet pepper can be cut directly with grains.
8. Pour vegetable oil into a saucepan or cauldron, fry the meat until tender.
9. Add the onion to the fried meat, mix and fry lightly.
10. Put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly.
11. Then pour boiling water so that the water covers the vegetables.
12. Salt, pepper and simmer until fully cooked.
13. Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and throw it into a colander. By the way, we do not break the noodles, but cook them whole.
14. Put a portion of noodles into deep plates and pour gravy, add broth if desired.
15. Sprinkle finely chopped herbs on top.
Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!
Lagman
Ingredients:
Lagman noodles
Beef
Carrot
green radish
bell pepper
Tomatoes
Potato
Vegetable oil
Lagman preparation method:
1. Cut the meat into medium cubes.
2. Pepper and carrot cut into strips, radish and onion into cubes.
3. Heat vegetable oil in a cauldron. Add meat. Cook until the meat changes color.
5. Salt, add spices. To cover with a lid.
6. While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Mince the garlic.
7. After 10 min. add garlic, tomatoes. Potato.
8. Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).
9. Cover and cook until potatoes are tender. Turn off. Let it brew.
10. Put the noodles on a plate, pour over the gravy and sprinkle with cilantro and dill.
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Lagman… mmm, how delicious… tender meat in vegetable sauce and homemade noodles. Yes, it really is incredibly delicious. Therefore, in the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment, by all means treat your family to this famous Central Asian dish. And it is not at all necessary to pull or cut the noodles yourself. My God, where does a young mother or a working woman come from at this time! Just buy ready-made homemade noodles (fresh or dry) and enjoy the taste of lagman. Believe me, the main thing in lagman is meat and vegetables! Noodles are also important, but this one is secondary))) So, for practical housewives, I share a recipe for how to quickly cook a delicious lagman.

Ingredients:

(4-5 servings)

600 gr. veal
2 pcs. Luke
3 pcs. carrots
3-4 pcs. potatoes (optional)
1 eggplant
2 pcs. lettuce pepper
3-4 tomatoes
1 PC. hot pepper
3 garlic cloves
100 ml. vegetable oil or fat tail fat
400 gr. homemade noodles
salt to taste
ground black pepper to taste
zira to taste
bunch of cilantro or parsley

To prepare lagman, it is best to use a large cauldron or a high frying pan with a thick bottom and walls. The more voluminous the vessel, the better, because there will have to be placed not only meat, but also a whole bunch of vegetables.
Since the lagman cooks quite quickly, I recommend cutting the meat right away and preparing all the vegetables.
The ideal meat for lagman is veal or young beef up to a year old. It is this meat that cooks very quickly and has a delicate taste. But you can also buy ordinary beef, which is cheaper, however, in this case it will have to be stewed a little longer.
Beef, preferably with a small layer of fat, cut into cubes or fairly large strips.

At the bottom of a cauldron or frying pan, put tail fat or pour vegetable oil.
While the fat is warming up, cut the onion into half rings. And we cut it quite large, thin onion rings in this dish will be completely out of place.
Put the onion in the hot fat. Fry until light golden brown.

When the onion is golden, put the pieces of meat. Meat and onions are fried in boiling fat.

When the meat is fried on the outside (redness will go away), put the carrot. You can cut carrots in different ways, the main thing is not very small. I cut into large straws, but you can also cut into half rings. Here, every hostess is her own creator!

Often potatoes are also put in the lagman, with potatoes the dish turns out to be more satisfying. But as for me, the lagman is already quite satisfying, because it has a lot of meat, plus vegetables with noodles. Therefore, add potatoes or not, see for yourself. If you add, then put it after laying the carrots.
Fry the contents of the cauldron for 5-10 minutes on a fairly strong fire. Vegetables should boil and gurgle in fat.
Then we put the eggplant cut into large cubes. Fry. Instead of eggplant, you can put zucchini. In general, the lagman is good because you can put any vegetables in it.

While the meat is stewed with vegetables, coarsely chop the lettuce pepper. For beauty, you can take multi-colored peppers. I have red and green. Add pepper.

After the pepper, lay the tomatoes, cut into large cubes. We choose ripe, juicy and fleshy tomatoes, so that they release a lot of juice. Optionally, you can add 2 tbsp to the lagman. tomato sauce, but this is when there are few tomatoes.

Cover the pot with a lid and reduce the heat. Stew, let the tomatoes release the juice.
After 5-10 minutes, add chopped garlic and a small hot pepper. Be careful with hot peppers. Salt, pepper to taste, add cumin.

Then pour boiling water over all this vegetable splendor. We pour enough water so that it slightly covers the meat and vegetables. Do not pour a lot, otherwise you will get a regular soup.

Cover the cauldron with a lid and simmer everything together over low heat. Simmer until meat is cooked. If the beef is young, then 20-30 minutes is enough.
While Lagman is stewing, boil the noodles. This is done as usual. We collect more water in a saucepan, put it on fire, salt the water.
When the water comes to a boil, add the noodles. Cook the noodles until done. Fresh noodles cook much faster than dry ones, so we control the cooking process. Who likes noodles to be al diente, so we cook less time.

We throw the finished noodles into a colander.
That's almost all, our delicious, fragrant lagman is ready! We put the noodles in voluminous bowls, and pour plenty of vegetable sauce with meat on top. Sprinkle with chopped cilantro and serve.

By the way, lagman, this is not soup, this is the second dish)))). Also see another great recipe for Caucasian cuisine -

Ingredients

Cooking

Peel the onions, carrots and peppers and cut them into strips. Pour oil into a preheated cauldron with thick walls, after about 2 minutes put the onion and fry until golden brown. Add carrots and peppers to the onion, cook over medium heat until soft, stirring constantly.

Cut the meat into pieces about 2 cm thick and add it to the cauldron with the vegetables. Fry the meat until a crust forms.

Add tomatoes to meat and vegetables and simmer everything for about 5 minutes. Pour in water, pour out salt, sugar, black pepper, cover the cauldron with a lid, reduce heat and leave to cook for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the pot. When the vegetable is ready, add the bay leaf and finely chopped greens. Let's insist.

Drop the noodles into a pot of boiling water and cook for about 10 minutes. When the noodles are ready, arrange them on plates and add the meat with vegetables.

kakprosto.ru

Ingredients

Cooking

Cut the beef into small pieces (about 2 cm thick), carrots into cubes, and onions into thin strips. Heat the vegetable oil in a cauldron, put the meat there and fry it until golden brown. Salt a little. Add onions and carrots to the cauldron and fry for about 5 minutes, stirring occasionally.

Cut the green radish and cabbage into small squares. Chop up the celery. Chop the sweet pepper and tomato into cubes, and chop the hot pepper.

When the onions and carrots are browned, add sweet pepper and tomato to them. Fry everything together for 3 minutes. Add dry spices and tomato paste to the cauldron. Cook for 3-4 more minutes. Finely chop the garlic and send to the rest of the ingredients.

Then put cabbage, radish and celery into the cauldron and mix. Pour everything with water and cook over medium heat for about 15 minutes (vegetables should not be boiled). Add salt to taste.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes. When the noodles are ready, arrange them on plates, pour waja (meat with vegetables) and sprinkle with finely chopped greens.

zira.uz

Ingredients

Cooking

Cut the meat into cubes. Pour vegetable oil into a heated cauldron, put meat in it and fry until golden brown. Salt to taste.

Cut vegetables into cubes. First, add onions and carrots to the meat. Then put in a cauldron. Then add tomatoes and bell pepper and mix. Sprinkle seasoning for lagman and finely chopped garlic.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes.

Add the noodle broth to the cauldron with vegetables. Simmer until cooked through, about 20-30 minutes.

Arrange the noodles on plates, add meat and vegetables. Finely chop the greens and sprinkle on top.

mirtesen.ru

Ingredients

Cooking

Cut the meat into small cubes. Heat a cauldron or a pan with thick walls, pour in the oil, add the meat. Cook over medium heat for about 25 minutes.

botanichka.ru

Ingredients

Cooking

Cut the turkey into medium-sized cubes (about 3 cm). Pour oil into a heated cauldron, add meat and fry until it turns white.

Cut the tomatoes and onions into cubes, add to the turkey and sauté for 5-10 minutes.

Grate the carrots on a coarse grater, cut the bell pepper into strips, and the pumpkin into small pieces. Put everything in a cauldron and fry for 5 minutes.

Finely chop the herbs and add to the rest of the ingredients. Simmer over low heat for about 45 minutes, season with salt and pepper to taste. At the end, add the beans.

Put the noodles into boiling water and cook for about 10 minutes. When the noodles are ready, arrange them on plates and add the meat with vegetables.

Ingredients

Cooking

Cut the meat into small cubes and place in the multicooker bowl. Add vegetable oil. Turn on the "Frying" mode (15-20 minutes) and close the lid. Open a couple of times to mix.

Cut the onion into half rings, the tomatoes into cubes. 5 minutes before the end of cooking, add them to the meat, mix and fry.

Dice carrots, potatoes, bell peppers and put them in a slow cooker. Add paprika, black pepper, salt and garlic. Pour in hot water and stir. Turn on the "Extinguishing" mode for 45-50 minutes.

Finely chop the greens. When the waja is ready, sprinkle it with herbs.

Throw the noodles into boiling water and cook for 10-15 minutes. Put the prepared noodles and meat with vegetables on the plates.

zira.uz

Ingredients

Cooking

Cut the beef into small cubes (the smaller they are, the faster the meat will be ready). Pour oil into a preheated cauldron, put the meat and fry it until brown. Pour in the water and simmer until the beef is tender (15-20 minutes).

Cut the onion into half rings, and chop the garlic. Add them to the meat and fry until the onion is golden. Salt to taste.

Cut carrots, bell peppers and chili peppers into strips and arrange them with the rest of the ingredients. Add coriander and sauté for another 15 minutes, stirring constantly.

Chop the tomatoes and green beans not very finely. Put them in a cauldron along with tomato paste.

Boil noodles for lagman and drain the water. Whisk the eggs in a separate bowl and make an omelet out of them. Add cooked noodles to the waja, fry everything together for 15 minutes, stirring constantly. Cut the omelette into strips and add them to the cauldron. Cook for another 5 minutes, and then sprinkle with chopped herbs.

Bonus: homemade lagman noodles

Ingredients

400 g wheat or buckwheat flour;
3 egg yolks;
½ cup milk.

Cooking

Sift the flour, add the yolks and milk to it and knead the dough for the noodles. Mix well for about 15 minutes. Once the dough is firm enough, refrigerate for 2 hours.

Remove the dough from the refrigerator, roll it out thinly and cut into narrow strips.

If you want, you can not cut, but stretch the noodles.

Storage

If you won't be using the noodles right away, dry them out. Line a flat surface with paper towels and place the floured noodles on top. Make sure that the strips are not stuck together: each should dry separately. Leave blanks for 20 minutes.

Then put them in a bag and store in the refrigerator for no longer than 5-7 days. Or put the dried noodles on the boards and put them in. In this form, it can be stored for several months.

To store noodles at room temperature (no longer than a month), it is necessary to dry the blanks longer - about a day. After that, the noodles will become hard and brittle.

Of all the recipes, it is the Uzbek lagman that is the most satisfying, juicy and nutritious. The combination of fresh vegetables and juicy meat gives a delicious taste and incredible spicy aroma.

Authentic Uzbek lagman with lamb

Main Ingredients:

two carrots;
vegetable oil - 20 ml;
black peppercorns;
one bell pepper;
ground black pepper;
noodles - 0.3 kg;
four bulbs;
tomatoes - 3 pcs.;
salt to taste;
lamb - 1 kg;
a handful of fresh herbs;
six garlic cloves.

Cooking step by step:

We chop the washed lamb meat into small pieces, pour salt and ground pepper on top.
We process meat cubes in heated oil in a frying pan.
As soon as a golden crust appears on them, add the chopped onions.
Peel the roots of carrots from dirt and peel, and cut into thin slices.
Chop the bell pepper into cubes, chop the tomatoes.
We load the chopped vegetables (except tomatoes) into the pan.
We fall asleep more salt, pour in boiling water and simmer the dish on a small power of fire.
When the meat becomes soft, add slices of tomatoes, continue cooking.
Slice each garlic clove in half lengthwise. Pour them into the pan along with peppercorns in the form of peas.
In parallel, cook the noodles until softened in water. Don't forget to salt it.
We rinse them in a colander, put them on plates, pour the amazingly smelling contents of the pan. Bon appetit!

Classic beef recipe

Grocery list:

three sweet peppers;
beef - 0.35 kg;
four tomatoes;
a pack of special noodles;
six garlic cloves;
four potato tubers;
a piece of butter - 90 gr;
two bulbs;
salt to taste;
four carrots;
vegetable oil for frying;
three pinches of pepper;
meat broth - 1 l;
dill seeds.

Cooking a classic Uzbek beef lagman:

Boil noodles in a saucepan with water, add salt. We process the finished pasta in a colander, add butter and leave the noodles to soak.
We chop the washed beef fillet into small squares.
Chop the peeled onions with a knife, chop the carrot roots on a grater.
Remove seeds and ribs from peppers and chop finely.
Alternately load onion, bell pepper and a lot of carrots into a heated frying pan with oil.
Grind the peeled garlic cloves into crumbs. Saute golden onion and other vegetables until soft.
We remove the thin skin from the tomatoes, finely chop the flesh.
We load meat pieces, tomatoes and garlic for frying. Pour this splendor with rich meat broth, sprinkle with ground pepper, dill seeds and salt.
We cook under a closed lid and wait for the moment of boiling.
We remove the peel from the potatoes, chop them into squares, pour them into the rest of the products. Stew the food for half an hour.
My green parsley or dill under the tap and finely chop.
We spread the noodles in oil on the bottom of a deep bowl, and on top - delicious meat pieces in a vegetable filling. Sprinkle everything with herbs.

Greetings to all friends and guests of my blog! Anticipating the streams of criticism from connoisseurs, I want to warn you in advance, so to speak "on the shore". I found this recipe at a master class from a restaurant where this dish is in great demand and is very expensive. Therefore, my lagman is Uighur. And it is called Guyru Lagman.

Who knows how to cook better or thinks that “this is the wrong recipe”, write to me in contacts. I would love to try your own, more correct recipe. In the meantime, I myself cook this way, and all my friends have rewritten this particular classic recipe.

Uyghur lagman, just like in any other national cuisine, is a soup and a main dish in one dish. In fact, this is a stew with vegetables and homemade stretched noodles. Vegetables are best taken fresh, but I added frozen tomatoes and bell peppers. The taste of the finished dish did not deteriorate from this.

It is worth learning how to make noodles once, and subsequently it will turn out better and faster. Moreover, a properly prepared dough will easily be pulled into a thin thread. From meat we take low-fat lamb or beef. The classic recipe involves first stewing the meat with spices until soft. And at the very end, add vegetables so that they do not overcook and remain crispy.

Who is ready to cook this amazing dish with his own hands, follow my step-by-step recipe and you will succeed.

Recipe for making dough for Uighur lagman

Perhaps the most difficult step for beginners in preparing this dish is to make the dough correctly. However, when you master this whole process, everything will go like clockwork.

By the way, some sources contain information that the name "lagman" comes from the word "lamyan", meaning "stretched dough". Like it or not, I will not say for sure. Instead, I will tell you a step-by-step recipe to help you properly prepare manual dough for lagman.

Cooking:

Sift the flour first. So you reduce the risk of foreign bodies in the dough that got into the flour during its production. And the flour will become looser, so it will be easier for you to knead the dough. Then send the egg to the bowl with the sifted flour.

We heat the water to 35-37 degrees and dissolve the salt in it. Next, gradually add water to the flour and mix the ingredients until smooth.

Please note: we continue to knead the dough until it becomes tender and plastic.

We roll it into a bun, cover with a bowl or cling film and leave for 45-50 minutes.

The settled bun became soft and pliable. Lubricate the palms with oil and gently stretch it with your hands into an oval cake. Then we cut this layer into strips about 2 cm thick.

Lubricate the palms again and begin to stretch the dough. We work with each piece separately. First, we give the shape of a cylinder. Then with our hands we roll it on the table into flagella.

You need to roll out the dough in stages. That is, at first all the pieces were brought to approximately the same diameter, then we begin to roll out the flagella in the second circle, reducing their diameter.

Place a bowl of vegetable oil nearby and lubricate your hands with it constantly.

And we do this 3 times. As a result, the thickness of the flagella should be the size of the little finger (or maybe less).

Try to roll out the dough very quickly. Otherwise, it will dry out, and nothing will come of it.

And yet, while the rolled dough is waiting in the wings, cover it with a plastic bag: this will slow down the drying process.

We roll the rolled flagella into a spiral. Such a dough can be laid out on a flat plate, covered with cling film on top and sent to the refrigerator. Here it can be stored for 2-3 days.

And if you send the workpiece to the freezer, increase its shelf life to a month. All that will be needed later is to pull out the dough and let it thaw for an hour at room temperature. And then you can safely make noodles.

If you are expecting a lot of guests and you think that you need to cook from the whole dough, just roll the flagella into a bowl in a spiral. Close and set aside for half an hour.

We start stretching the noodles. We take the dough with 2-3 fingers and gently pull it into threads. At the same time, gently twist the threads with your fingers. As a result, they should turn out to be about 5 mm thick.

Then we begin to wind the threads on two hands (it's like in childhood, when you played with strings). Next, pull the dough - raise it and sharply lower it onto the table (do this 2-3 times).

We send the finished noodles in small batches to boiling salted water.

Do not spare the liquid, pour more of it so that the pasta does not stick together during cooking.

Mix gently with a fork and cook for about 4-5 minutes. Remove into a colander and rinse with cold water. This will help prevent the noodles from overcooking, as they can still be "cooked" at their own temperature.

Transfer the finished dish to a bowl and place in a cool place. Here it can stand for a couple of hours without losing its taste. Divide among serving bowls before serving.

Video on how to make handmade dough and stretched noodles

Guyru-lagman is called the king of lagmans. And quite rightly so. For the Uighurs, this dish is like pilaf for the Uzbeks. They are ready to eat it all year round and every day. This delicious dish will never get boring. Although each cook has his own nuances of cooking.

Here, the famous chef Abdulaziz Salavat prepares Uighur lagman every day. In this video clip, he will show from beginning to end the process of kneading dough and making pulled noodles.

I would have died over that basin by now. Of course, only men can knead the dough like that. My recipe is much easier though.

Classic guiru sai sauce at home

The name of the lagman gravy may vary. In Central Asia, the sauce is called vadzha, and among the Uighurs it is called sai. It is easy to prepare, although there are a lot of ingredients. And it turns out just amazing.

What you need:

Meat - lamb or beef - at least 500 g (however, the more the better)
Minced ginger - a little
Ground coriander - a little
Salt - to taste
Khazhu pepper (it can be replaced with black ground) - on the tip of a knife
Red and green bell pepper - 1 pc.
Red hot pepper - 1 pc.
Dungan radish or daikon - ½ medium root crop
Onions - 2-3 pcs.
Chinese cabbage - 1/3 head (need a tough core)
Leaf celery - 2-3 leaves
Garlic - 4-5 cloves
Green bean pods - 5-6 pcs.
Ramson or garlic feathers - 4-5 pcs.
Tomatoes - 3-4 medium fruits (if you take cherry tomatoes, you will need 6-7 pcs.)
Vegetable oil - for frying
Star anise - 1 star
Water (broth) - a glass

Cooking:

For gravy, choose lean pulp. Cut the meat into rectangular pieces 2-4 cm in size. Their thickness should not exceed 5-7 mm. Next, marinate the meat. We add it, add a little chopped coriander and go.

We clean the Bulgarian pepper from the stalks and seeds. Then wash and cut into small pieces. If you like it spicy, rinse the chili pepper and cut it into thin rings. If you don’t like spicy, you can cook gravy without chili.

Wash the radish and cut into cubes. Onions are peeled, washed and cut into thin half rings or quarters.

We wash the cabbage and cut its tough part into thin slices.

By the way, the remaining soft leaves can then be used to make vegetable salad.

Yes. In lagman, it is the hard part of the cabbage leaf, the very core, that is used.

We do the same with celery. We wash and separate the leaf part from the stems. We put the greens aside, and cut the stems into pieces of 2-2.5 cm.

We clean the garlic from the husk. Then we wash it and finely cut it with a knife. We wash the string beans and wild garlic or garlic feathers, and then chop with a knife.

We wash the tomatoes. Cut them into large pieces. And yes, if you want, you can remove the skin from the tomatoes.

If you have small cherry tomatoes, just cut them in half.

So, when all the vegetables are chopped, we begin to prepare the gravy. We strongly heat a cauldron or a deep thick-bottomed frying pan. Pour vegetable oil into it (pour enough so that you can fry meat with onions on it). The fire must be strong.

Throw a star anise into the heated vegetable oil. This spice will give the oil a unique taste and amazing aroma. Fry the star anise until the asterisk turns black. Then take the star anise out of the oil and send the meat into it. Fry it over high heat until golden brown. Next, add the onion to the meat and fry it too.

Then add other vegetables. Each with an interval of 3-4 minutes. The sequence is recommended as follows: celery stalks, tomatoes, garlic, green beans, wild garlic, radish, bell peppers and Chinese cabbage. Mix all ingredients well. Pour all this with broth and simmer until the vegetables are ready.

It is difficult to say for sure in terms of time: be guided by the fact that the vegetables should not be boiled soft.

Grind celery greens: it will be used for sprinkling on plates. In fact, guiru sai is ready. You can call guests to the table. Uighur lagman is served as follows: put noodles on a plate, put sai on top and sprinkle with chopped herbs.

Uighur lagman - cooking recipe from Stalik Khankishiyev

Here is the fastest way to prepare this delicious dish. For those who do not have time to cook drawn noodles for a long time, or who are afraid that it will not work out. The Uighurs call it kesip-lagman. Kesip is translated as "to cut". That is, it will be homemade chopped noodles. No less tasty and cooks much faster.

See what beauty Stalik makes in this video clip. True, if you do not have a rolling machine, then you will have to roll out the dough with a rolling pin. And you can also cut it with a sharp knife by hand. I showed how this is done when I cooked chicken soup with.

The sauce is also interesting with Sichuan pepper and soy paste. If you try to use these spices, you will see that this oriental taste of a real lagman cannot be confused with anything.

Basic cooking secrets

Revitalize the noodles before serving. To do this, throw it in a colander and pour boiling water over it. Thanks to this procedure, the noodles will become hot, and taste like you just cooked them.

Some connoisseurs are very sensitive to cooking vegetables. Vegetables should remain crispy and in no case boil soft. Although, as for me, it's a matter of taste.

Some people serve laza-jan (also called laza-chang) to the lagman. This sauce is very easy to prepare. For it, take 2-3 garlic cloves, peel them, rinse and chop with a garlic press. Mix this gruel with 2-3 teaspoons of crushed black pepper and 2-3 pinches of ground coriander. There we also add 2-3 pinches of chopped green cilantro and a little salt. Warm up 3-4 tbsp. tablespoons of vegetable oil and pour it into the total mass. Mix everything thoroughly - laza-chang is ready. Add it to your bowls a little at a time.

By the way, this dish is usually eaten with chopsticks. If this is not your option, it is quite possible to get by with a fork. Believe me, this will not make the taste of the dish worse.

I am sure that today's article will be useful to you. She will help you cook such a lagman at home with your own hands that your guests will simply be shocked by your culinary abilities. Still, you don’t eat such delicious food every day. And in order not to lose the recipe, click on the buttons of social networks.