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:
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 a dumpling.
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 will call it meat sauce. Because after all, the main thing in this dish is noodles.
4. We wash the veal pulp, dry it, it can be 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. Kazan warmed up, pour vegetable oil 100-150 ml., 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 chop it enough 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 onions to it and immediately add one and a half teaspoons of salt and a teaspoon of black ground 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, cut also 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 into the pan tomato paste. 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. Pour vegetables 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 hot pepper and also sent 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. Very thin dough we do not need. 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.
This is very long, but very delicious recipe lagman.
Bon appetit!
If you want to see how to make lagman noodles, watch the video from my previous article. — .
Lagman - tasty and hearty meal Central Asian cuisine. In fact, this is the second dish, and thick soup. The classic version of lagman is made from lamb, but you can often find beef lagman on the menu of Tatar and Uzbek establishments. The recipe that I want to offer differs from the classic Uzbek lagman in a set of products. Such a lagman is served in many Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish Crimean Tatar people. Well, today I propose to cook lagman at home, the recipe is very simple, it does not require you to have special skills or buy expensive overseas products. We can say that the Crimean lagman is a simplified version of the Uzbek. The dish turns out incredibly tasty, satisfying and fragrant. But in order for the homemade lagman to turn out “excellent”, first of all, it must have soft, juicy and tender meat. Therefore, I advise you to use it as a dish for cooking cauldrons of 3 liters, which can be replaced with a duckling or a saucepan with thick walls. In such a dish, the meat will be well stewed, it will become soft, will not burn and will not be dry.
Thick meat soup-lagman is served with a side dish of noodles. And if there is a desire and an extra hour of time, then it can also be easily prepared at home. The main advantage of egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and you will not save on components that are important for the dish. If there is no time to cook homemade noodles, you can buy ready-made in the store.Cooking time: 2 hours.
Servings Per Container: 8.Ingredients:
- 800 g of beef;
- 1 bell pepper;
- 1 carrot;
- 2 onions;
- 2 medium potatoes;
- 2 medium tomatoes (or 150 g cherry tomatoes);
- 1 tbsp tomato paste;
- 2 cloves of garlic;
- 250 g noodles;
- bunch of parsley;
- salt pepper;
- vegetable oil for frying.
Recipe for homemade beef lagman
1. All vegetables for the lagman are cut into large pieces. We clean, wash and cut the carrots into large sticks.
2. We also chop the peeled onion coarsely.
3. Wash the beef and cut into large slices (3-4 cm thick). It is important that the slices are not wet and that water does not drip from them. You can dry the meat on a napkin or just put it in a colander.
4. The classic lagman is cooked in a large cauldron; a small cauldron with a capacity of 3 liters is perfect for a homemade lagman. Pour half a glass of vegetable oil into it for frying and heat well until the oil begins to sizzle. Then we send all the beef to the cauldron. Be careful, the oil will splatter.
5. Fry the meat over high heat, stirring occasionally so that it evenly grabs the crust and does not burn. At this stage, it is important not to overcook the beef, otherwise it will be dry and tough in ready dish. As soon as the beef turned white and began to let the juice go to the next step.
6. Add coarsely chopped carrots. Do not mix, the carrots should be an even layer on the meat. According to the method of preparation, the recipe for lagman is very similar to pilaf, a step-by-step recipe for lamb pilaf with a photo can be found at the link.
7. Put coarsely chopped onion on top.
8. Fill with water 2 fingers above the level of the bow. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water if needed to prevent the meat from burning.
9. Beef will be stewed in vegetable juice which will make it soft and very juicy. Onions and carrots should become very soft, the mass will noticeably settle.
10. While the beef with onions and carrots is stewing, you can rest a little, and then proceed to prepare the rest of the ingredients. Let's take potatoes. Clean, rinse and cut into large cubes.
11. We pour it into a cauldron to the lagman. Add water to completely cover the potatoes. Leave to cook over medium heat until the potatoes are half cooked.
12. We take for the Bulgarian pepper. We clean it from the stalk and seeds, wash it, cut it.
13. Wash and cut the tomatoes.
14. We move the bell pepper with tomatoes to the lagman, add 1 tablespoon without a slide of tomato paste, salt and pepper to taste. If it is summer outside and it is possible to use ground, juicy and fleshy tomatoes, then you should not add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are watery, then the tomato paste will give the dish the necessary flavor notes. Mix everything and simmer the lagman soup until tender, about 5-7 minutes over medium heat.
16. Cut the parsley, squeeze the garlic. For flavor, cilantro is also added to the lagman, but this is not for everybody.
17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let's brew a little. Since lagman is considered both a second course and a soup, there should be a lot of thin sauce in the finished dish.
18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. How to cook pasta see . We turn over in a colander, let the water drain.
19. Put noodles in a deep plate, add meat with vegetables and rich broth on top.
Lagman at home is ready! As you can see, the recipe with the photo is quite simple, but very tasty! Bon appetit:).
Lagman is 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. Pull her out in a special way: they take a piece of dough, unwind it like a children's jump 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 classic recipe, then it combines meat, carrots, onions, Bulgarian Bell pepper 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. We fill the whole mass meat broth or you can 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.
Cut greens, decorate with it and serve delicious 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!!!
Today I bring to your attention the favorite national dish of the peoples of oriental cuisine. real lagman are noodles with a thick gravy of meat and vegetables.
When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I often cook pilaf, samsa, lagman at home for my beloved husband.
Do-it-yourself lagman at home turns out to be unusually fragrant and satisfying, it can be both the first and second course . At in large numbers lagman broth is similar to soup, with other cooking methods - noodles with gravy.
Some housewives prepare a “European” chicken lagman, it turns out to be less high-calorie and light. And someone likes lagman with pork, and in Islam it is forbidden to eat pork. At home, I always cook a classic recipe for a real Uzbek lamb lagman.
The main components of this delicious food: meat (beef or lamb), homemade drawn noodles (chuzma) and gravy (waja).From vegetables they use - potatoes, eggplants, cabbage, garlic, salted Bell pepper, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.
Lagman is prepared at home in a cauldron, and it turns out especially tasty with smoke in a cauldron on wood. Have you cooked lagman on a fire?
Culinary tips and subtleties of cooking lagman at home
- Young lamb (sheep meat from three months to one year), such lamb has a delicate texture, a small amount white fat and has a light red color.
How to cook Uzbek lagman at home: a step by step recipe
In the preparation of this recipe, you cannot change only two ingredients - this is meat and noodles, the rest is up to you.
Someone likes a combination of meat of two varieties, someone has more meat in a dish, someone allows cooking chopped noodles.
How to make gravy
Ingredients:
- Lamb - 0.7 kg
- sunflower, cottonseed oil- ½ st.
- vegetables: peppers, cabbage, green beans, eggplant, tomatoes
- root crops: turnips, carrots, radishes, potatoes - 300 gr.
- garlic and onion - 1 head
- spices: parsley, cilantro, celery, basil, chili pepper - to taste
- spices: coriander, star anise, oregano, cumin - to taste
- tomato paste - ½ tbsp. l.
The sauce for the dish can be made thick or thinner.
If you want to cook thick sauce, then all the vegetables that make up its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.
And a more liquid sauce certainly includes potatoes, and all components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out to be very soft.
Step by step preparation:
Wash the lamb, peel it from the films and cut into pieces the size of a matchbox.
Pour the oil into the heated cauldron, after it is hot, carefully place the pieces of lamb in the cauldron and salt and pepper.
Wash all vegetables, peel and cut into small cubes. Onion cut into half rings. Chop the garlic.
When the lamb pieces are evenly fried to a light brown crust, start laying in vegetables at intervals of 5 minutes in the following sequence: onions, carrots, potatoes, sweet peppers and finally tomatoes.
Add tomato paste to the sauce, mix the contents of the cauldron, and pour into it hot water, the level of which should be 2-3 fingers above the level of the mixture.
When the sauce boils, reduce the heat under the cauldron, put chopped garlic in the gravy, add all the spices indicated in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.
Put finely chopped celery leaves and chopped parsley into the gravy, close the cauldron tightly and let the sauce brew a little.
How to make dough and noodles
Cooking noodles will require patience and time from you. So pull the dough for the lagman or get by with store-bought special noodles - it's up to you. In factory packaging, long pasta is sold; they are called “Lagmon”.
And if you want to really taste the taste of delicious food, you need to make noodles for it with your own hands.
Ingredients:
- flour -3 cups
- egg - 2 pcs.
- water - 2/3 cup
- salt, soda
- vegetable oil - 2 tbsp. l.
Step by step preparation:
Mix flour in equal proportions, add eggs, salt.
Then pour in warm water and knead the dough in a circular motion.
It will be viscous and will stick to your fingers. Do not rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little bit of flour over and over again to make a stiff dough. Gradually it will become pliable. Then knead the dough for a long time and thoroughly.
Roll the finished dough into a ball, wrap in a cloth napkin and leave for one hour in the refrigerator. After an hour, take the dough out, knead it well again, add flour, if necessary.
After an hour, take the dough out, knead it well again, add flour, if necessary.
Roll out the dough into a round. Cut into small pieces, then roll into identical sausages.
It is also very important to properly stretch the noodles. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and even noodles. But if you have patience, then everything will certainly work out. To make it easier to pull the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into bundles. Be sure to grease each tourniquet with oil so that the noodles do not dry out and the dough does not tear.
First start twisting the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is obtained.
Boil the noodles in plenty of salted boiling water. After the noodles pop up, cook for one minute, this is enough. After that, you need to rinse the noodles cold water and then brush with oil.
Spices and seasonings
Spices and seasonings play an important role in cooking. Spices are used both during cooking and to create seasoning.
Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusay (onion, which gives the delicacy light garlic aroma), also dominates the dish rayhon (purple basil)
How to serve lagman
Serve this asian dish for a family dinner should be hot in deep bowls.
Lagman is combined in one dish before use. If the meat is fried in large pieces, then cut it into portioned pieces. And if the noodles are cold, pour boiling water over them.
First, put the boiled noodles in the bowl, then put the pieces in it boiled meat and vegetables and fill everything with rich meat broth.
We cut more greens - dill, parsley. Add cilantro for extra flavor. To make the dish spicier, you can season with crushed garlic and dill seeds, with the addition of ground red pepper, serve spicy sauce and vinegar sauce.
This classic version cooking lagman in Uzbek, but this recipe can also be varied according to the season, the availability of products and taste preferences.
If you liked the recipe, put "Class" and share this article with your friends on social networks.
5 servings
1 hour
92 kcal
5 /5 (1 )
Lagman is considered traditional dish Uzbek cuisine. It is a soup with noodles and stew with vegetables. Traditional meat for lagman, beef or lamb is considered, and among vegetables, potatoes, carrots, onions, eggplants and tomatoes are most often used.
For cooking classic lagman they use special noodles that are pulled from a piece of dough, but at home they can be replaced with spaghetti or purchased noodles.
In this article I will tell you how you can cook lagman with two different ways and you choose the one that suits you.
Recipe for beef lagman
Kitchen tools: stainless steel pot, colander, sharp knife, cutting board, spatula.
Ingredients
Step by step cooking
- We cut 550 g of beef into small cubes.
When choosing meat, pay attention to beef or veal tenderloin. Also suitable brisket or shoulder blade. The meat must be fresh, with a neutral smell.
- Finely chop 150 g onion.
- Cut 220 g of carrots into small cubes or straws.
- Cut into cubes or slices of medium thickness 240 g of peeled potatoes.
- We clean 1 bell pepper (120 g) from seeds and stalk and cut it into thin slices.
- Slice 3 garlic cloves into thin slices. To shorten the cooking time, you can bring the water to a boil at this stage.
- In a stainless steel saucepan with a thick bottom, heat 40 ml of sunflower or olive oil. A cauldron is also suitable for these purposes.
- We spread the meat and fry it until golden brown on all sides. The fire should be medium so that the meat does not burn, but at the same time it is fried and does not absorb excess fat.
- Then add the onion to the meat, mix and fry it until soft.
- Next, send potatoes, carrots, peppers and garlic to the pan. Mix everything and fry for about 7 minutes.
- When the meat with vegetables is fried, add 1 liter of boiling water to them. The water should slightly cover the contents of the pot.
- Once again, mix everything, salt and pepper. Then add 7 g of ground paprika and cook everything until fully cooked for about 30 minutes.
- Meanwhile, boil 450 g of spaghetti in salted water. You can make your own spaghetti or buy it from the store.
- Cook spaghetti whole for about 6-7 minutes, and then recline in a colander.
- We spread the spaghetti on the bottom of a deep plate and fill them with gravy from meat and vegetables. Serve lagman hot, garnished with fresh herbs.
video recipe
You can watch the whole process of making this soup in the video.
If you want to cook a traditional lagman with homemade noodles, the following recipe is especially for you.
Beef lagman soup with homemade noodles
Cooking time: 1 hour 20 minutes.
Servings: 6.
Calories: 94 kcal.
Kitchen tools: cauldron, pan, knife, cutting board, cling film, bowl, whisk.Ingredients
beef or veal 600 g carrot 230 g vegetable oil 190 ml onion 180 g eggplant 1 PC. potato 380 g tomatoes 2 pcs. bell pepper 160 g tomato paste 50 g salt 12 g ground black pepper 4 g hot peppers ½ piece garlic 3 cloves water 1.12 l + 2 l for boiling noodles dill 10 g cilantro 10 g egg 1 PC. flour 300 g Let's start with the main ingredient of our dish - noodles.
How to make noodle dough
Step by step cooking lagman
- We take 600 g of meat and cut it into small cubes. I prefer veal as it is more tender and cooks faster, but you can make this soup with lamb or pork.
- We heat 150 ml of any vegetable oil in a frying pan or cauldron and send the meat there. Fry the meat on all sides until golden brown.
- Then cut into medium cubes 230 g of carrots. You can also use any seasonal vegetables of your choice.
- We cut 180 g of onion into half rings.
- Next, spread the chopped onion to the meat and add about 7 g of salt and 4 g of ground black pepper. Stir in meat and onion and continue to fry over medium heat.
- Next, cut 1 eggplant into approximately the same cubes as carrots.
- When the onion becomes soft, send the carrots to the cauldron and fry everything together for another 5 minutes.
- Cut into medium-sized cubes 380 g of potatoes.
- We put the potatoes in a cauldron and mix its contents.
- Immediately after the potatoes, add the chopped eggplant. Mix all the ingredients and continue to simmer them.
- We cut 2 tomatoes in the same way as the rest of the vegetables. Then we transfer them to a cauldron and mix everything together.
- Add about 45-50 g of tomato paste to the vegetables, mix and fry a little more.
- Fill the contents of the cauldron with 1 liter of water and let the lagman boil. There should be enough water so that it is slightly higher than the meat with vegetables.
- When the water boils, add 160 g of chopped bell pepper and mix everything again. Then reduce the heat to a minimum and simmer the lagman under the lid for about 30-40 minutes until the meat and vegetables are fully cooked.
- Finely chopped ½ pc. hot pepper and send it to the cauldron. Adjust the amount of hot pepper to your liking. If you don't really like spicy, you can not add it.
- Grind 3 cloves of garlic, 10 g of dill and 10 g of cilantro. Since cilantro has a specific taste, you can replace it with parsley.
Add garlic with dill 5 minutes before the end of cooking lagman.
How to make noodles at home
- We take 2 plates and pour 20 ml of vegetable oil into each. Any unscented oil can be used.
- Cut the dough into two parts and put each part on a plate with butter. Turn the dough over and dip in oil on all sides.
- Covering bowls of dough cling film Let it rest for 5 minutes so that the dough absorbs the oil.
Did you know? The more oil the dough absorbs, the better it will stretch when forming the noodles.
- Pour 2 liters of water into a saucepan and bring it to a boil.
- When the dough pieces are saturated with oil, cut each piece in half. Take one part of the dough and gently pull it out. Try not to apply too much pressure so that the dough does not tear.
- We stretch the tourniquet by about 40-50 cm, and then twist it into a spiral and put it back into a plate with butter for 2 minutes so that the dough “rests” from the hands.
- Alternately pull out the remaining parts of the dough, letting them soak a little in the oil.
- Continue to stretch the noodles until they are thin, about 1 cm in diameter.
- Next, we collect the noodles on our hands and put them in boiling water. During the cooking process, it must be constantly stirred so that it does not stick together. Cook the noodles for about 4 minutes after boiling.
- Put the finished noodles on the bottom of the plate, put the stew with vegetables on top and pour over everything with gravy.
Be sure to leave comments about my recipes in the comments. Also share your secrets of cooking lagman, which will be very useful for young housewives.
