A real Uzbek lagman - a step-by-step recipe with a photo of cooking at home. Lagman chicken recipe with photo illustrations

Lagman is extremely popular dish with Central Asian roots. Like any other national recipe, it has a lot various options execution. Some gourmets prefer a rich lamb delicacy, while others, on the contrary, prefer a simple one. lean soup. This treat is often referred to as Uzbek, Uighur and even Chinese cuisine.

A few words about the dish

The lagman itself is a special noodle seasoned with fried vegetables and meat, combined with special spices and spices. In fact, this delicacy is unique in its versatility. After all, a classic lagman can be both the first and second course at the same time. In addition, this treat has its own, unique aroma and taste.

But depending on national cuisine, recipes for cooking lagman with a photo have certain differences. For example, Uighur and differ in their composition and cutting method. So, thanks to a wide variety of recipes, everyone can choose a delicacy for their family to their own taste.

In terms of density, such a treat is something between the first and second courses. You can cook it on the basis of pre-purchased noodles - you can often find this in supermarkets. But if you want to treat your family to a truly delicious, gourmet dish, then try making it from start to finish with your own hands. Moreover, even an inexperienced hostess can cook lagman in Uzbek.

Only one thing is important - immediately deal with the features Asian food. In general, the whole essence of cooking lagman comes down to getting a bright, elegant dish in the best oriental traditions. Although, of course, it is equally important to achieve a colorful, spicy flavor accent. To make it gourmet dish has not turned into ordinary noodles with meat, it is necessary to strictly follow the technology for preparing lagman at home, the correct selection of spices and consistency.

Required products

A real lagman involves making noodles with your own hands. However, most modern housewives give their preference to dishes that do not take too much free time to prepare. And there is nothing surprising in this! Lagman is a peculiar composition consisting of special noodles and dressing. And although vermicelli, of course, is an important component, it still comes first vegetable sauce. Here it is definitely necessary to cook it yourself - good sauce is the basis for a delicious, colorful lagman. And you can easily buy noodles in any supermarket, if only to save time. But if you have no problems with this, then do not deny yourself the pleasure of enjoying the true eastern lagman.

Pay special attention to the selection of spices for your delicacy. The traditional lagman includes red and black pepper, star anise, paprika, cumin and coriander. And you can add a special note to the dish with the help of jusai onions, which have an unusually delicate garlic flavor. But in the absence of such a rare ingredient, you can replace it with wild garlic or garlic feathers.

To prepare lagman in Uzbek, you will need:

400 g lamb or beef;
2 onions, carrots and potatoes;
bell pepper;
2 small pods of hot pepper;
a few cloves of garlic;
100 g of green beans;
2 tomatoes;
30 ml of vegetable oil;
salt and pepper to taste;
a small bunch of greens.

And in order to make noodles with your own hands you need:

If you decide to buy ready-made vermicelli, pay attention to long egg varieties - they are best suited for making lagman.

homemade noodles

Crack the eggs into a deep bowl, add water and salt to them. Beat all the ingredients well with a whisk or fork until a stable foam is obtained. Then add the sifted flour here, knead the dough and put it on the table. Knead the mass, which by this time should no longer stick to your hands. Cover the dough with a towel or cling film and leave for half an hour. Then divide it into identical lumps, which should turn out to be about 20 pieces.

Make sausages out of these balls and stretch them with your hands into thin straws. You should get blanks 5-8 millimeters thick. Lubricate your hands with vegetable oil and continue to stretch the tourniquets even thinner, laying them on a plate. Then put the cooked noodles in the refrigerator. Stretch the dough again before cooking. If you get a very thin vermicelli, then before serving it, you just need to pour boiling water over it or leave it in it for just a couple of minutes.

As you can see, making noodles is not so difficult process, a little skill, and you will learn how to do it very quickly.

Uzbek lagman recipe with photo

Cut carrots, onions and potatoes into small cubes. Pour boiling water over the tomatoes, then remove the skin from them and chop the pulp. Chop bell pepper and bean pods into thin strips. Pass the garlic through a press or grate on a fine grater. Chop hot pepper finely.

Cut the meat into thin strips too. In a thick-walled cauldron or a deep frying pan, heat the oil and start frying it over high heat. After a few minutes, lower the temperature, add the onion and continue cooking. Then send carrots, potatoes and beans to the pan.

After the vegetables are half cooked, add tomatoes, garlic, sweet and hot peppers. Then pour the selected spices, add a few tablespoons of water and leave to simmer. The liquid should cover all the ingredients in the cauldron. After 10 minutes, salt and pepper the sauce, if desired, add jusai onion or garlic feathers. Once all the vegetables are ready, turn off the heat. Sprinkle the lagman with finely chopped herbs and let it brew for 15 minutes.

Boil the noodles in salted water. Usually, homemade vermicelli It cooks very quickly - just 5 minutes is enough. Arrange the cooked noodles in portions on deep plates, pour the prepared sauce on top and serve hot. Such a dish turns out to be very rich, aromatic and spicy. And a description of the lagman cooking process with a photo will help you create cooking masterpiece as quickly and competently as possible.

Uighur dish

This meal is extremely bright taste, unsurpassed aroma and, of course, colorful appearance. Perhaps for a beginner in cooking, this dish will seem too complicated. However, a detailed description of the preparation of lagman at home with a photo will help you cope with the task with a bang. Do not even hesitate, the result will exceed your expectations and will certainly please your family.

Compound

So, to prepare Uighur lagman, you will need about 3 hours of free time, as well as:

Cooking method

Put the lamb in the freezer in advance so that the meat grabs a little - it will be much easier to cut it. Wash and clean all vegetables. Cut the tomatoes into 4 slices, and chop the carrots, peppers, beans and radishes into cubes. Pass the garlic through a press or grate it on a fine grater. Cut the meat chilled in the freezer into thin slices.

Heat the oil in a cauldron and start frying the fillet pieces and onions in it. When the meat has a golden hue, add tomatoes, radish, carrots and garlic to it. Fry it all for 10 minutes. Then add pepper and green beans, as well as water so that it covers all the ingredients. Send it here tomato paste, salt and all spices. Cover the pot with a lid and simmer the sauce for 15 minutes. After cooking, leave the dish to brew.

Boil prepared noodles in a saucepan. Don't forget to salt and water it. a small amount vegetable oil. Arrange the finished noodles on plates, add sauce and finely chopped greens. Now you can fully enjoy the delicious and fragrant Uighur lagman.

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 the classic recipe, 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
red ground 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 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 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!!!

Lagman is a dish Uzbek cuisine in which they united delicious duet homemade lagman noodles and wagji sauce. The consistency of the dish resembles a thick soup. IN Central Asia this soup is made with lamb, but it can also be made with beef, and homemade lagman noodles can be replaced with regular ones from the store or long spaghetti.

simple recipe

Ingredients	Quantity
beef -	1000 g
carrots -	175 g
onion -	175 g
sweet bell pepper -	175 g
fresh tomatoes -	200 g
green radish -	150 g
tomato paste -	65 g
garlic -	2-3 cloves
salt, herbs and spices -	taste
vegetable oil -	3-4 tablespoons
noodles or spaghetti	500 g
Cooking time: 100 minutes	Calories per 100 grams: 254 kcal

It's simple basic recipe beef lagman, which can be taken as a basis.

Action algorithm:

How to cook Uzbek lagman with beef

To make real Uzbek lagman, you need to add a special khawaej seasoning to the waji sauce, which is prepared from a mixture of certain spices and spices, and, of course, make homemade noodles.

For the beef and vegetable sauce you will need:

800 g beef tenderloin;
300 g potatoes;
200 g turnips (can be replaced with white cabbage);
200 g of tomatoes;
150 g of onions;
150 g carrots;
150 g of bell pepper;
40-60 ml of vegetable oil;
1 bay leaf and salt to taste;
1 tablespoon seasoning for lagman khawaej.

For homemade lagman noodles, the following ingredients are needed:

2 chicken eggs;
250 g flour;
10 g of table salt.

For Khawaej seasoning, you need to mix:

2 teaspoons ground black pepper;
2 teaspoons of turmeric;
3 teaspoons of zira (ground cumin);
1 teaspoon ground cardamom.

The cooking time due to the fact that the noodles will be cooked at home will be 2-2.5 hours.

Calorie content 275.8 kcal / 100 g.

Step by step cooking recipe:

Knead an elastic dough from eggs, salt and flour, knead it for about 10 minutes, wrap it with cling film and let it rest for half an hour so that the gluten has time to swell;
Then divide the rested dough into several small pieces, stretch each one and coat with vegetable oil. Set aside the buttered dough pieces for 15 minutes. When the allotted time has passed, they need to be pulled into noodles as thick as a wire from a computer mouse. As you stretch, the noodles can be wound into a ball;
Boil the finished noodles in water with a little salt;
For waji diced beef tenderloin fry up golden brown on vegetable oil;
Then, alternately adding to the meat, fry vegetables, first chopped onions and carrots passed through a grater;
After five minutes, put the potatoes, cut into cubes, add a little water and simmer for 10 minutes;
Next, add chopped cabbage, chopped bell peppers, diced tomatoes. Mix everything and simmer for five minutes. Then add boiling water, adjusting the density of the sauce and simmer everything for about half an hour until the meat is ready;
Serve ready lagman in a deep plate, pour sauce and sprinkle with herbs.

How to cook a delicious lagman in broth

In previous recipes, water was added to the sauce for meat and vegetables, but you can make lagman more rich if you make beef broth sauce instead of water.

Lagman on beef broth is prepared from the following ingredients:

1000 ml of meat broth;
500 g of beef;
300 g potatoes;
100 g of onion;
100 g carrots;
100 g radish;
100 g of bell pepper;
4 cloves of garlic;
100 lm vegetable oil;
200 g of tomatoes;
homemade or store-bought egg noodles;
herbs, salt and spices to taste.

Cooking time will be 1 hour 20 minutes.

Calorie content 262.0 kcal / 100 g.

Stages of work:

Fry onions, carrots, radishes, bell peppers in a cauldron in oil;
Meat cut into small pieces and put to the vegetables, simmer everything together for a quarter of an hour;
Remove the skin from the tomatoes, cut into cubes, finely chop the garlic and herbs with a knife, add everything to the rest of the vegetables.
When the vegetables are stewed for 10 minutes, pour out the broth, and after it boils, add the chopped potatoes. Reduce heat, add salt, spices and simmer the sauce for 30 minutes;
While the sauce is being prepared, boil the noodles, which are then laid out in deep soup bowls and pour over the sauce.

Cooking lagman noodles requires a certain skill. To stretch the noodles, you need to take a piece of dough in your hands at different ends and unwind it like a skipping rope. When the dough no longer fits in the hands spread apart in different directions, it is folded in half and the procedure is repeated. This is done until the noodles for the lagman become about 4 mm thick.

If the dough does not stretch, but breaks, then it is not ready yet. You need to beat it on the table and forget about it for a quarter of an hour, after which you can start stretching again.

For noodle dough, you need to use flour that was made from wheat durum varieties. Can be mixed wheat flour top and second grade with rice flour.

Ready boiled noodles should be elastic, but not hard, so they should not be overcooked in order to ready meal did not turn into mush.

There is no single list of vegetables that are used in the preparation of waji. Each housewife at home can add any vegetables that are in her refrigerators to the sauce. The only limitation is the compatibility of vegetables with each other.

The way of cutting vegetables can be any, but it is desirable that all vegetables are cut in the same way, for example, in cubes.

When preparing the sauce, be careful not to burn the vegetables. You can avoid this by adding a little water to the vegetables. For the same reason, a pot with thick walls or a cauldron is an ideal dish for cooking lagman.

Beef lagman should not be served in flat or half-portion plates. It is served in bowls or deep soup bowls.

Lagman classic - tasty, thick and very hearty soup from noodles with gravy. The recipe for lagman gravy is simple: in fact, it is meat with vegetables. The composition of the lagman may vary, but the basis will always be thin and flat noodles. On our site the most delicious selection lagman recipes, choose the one you like and cook with pleasure.

Uzbek beef lagman

You will need:

500 g beef,
200 g green beans,
3-4 tomatoes
2 bell peppers (red and green)
onions and cloves of garlic,
spinach,
vegetable oil,
spices,
salt,
water or broth.

How to cook Uzbek lagman:

Finely chop the sweet pepper, tomatoes and onion into a cube, rub the garlic on a grater. Coarsely chop the meat, fry it in a frying pan in oil until browned. Pour in water and simmer until soft, add onion, fry for 5 minutes.

Put the tomatoes, fry the same amount. Add bell peppers and garlic to vegetables, fry for another 5 minutes. Throw washed green beans and spinach, salt. Season with spices, mix. Reduce the heat and simmer under the lid for 15-20 minutes, adding broth or water and adjusting the desired consistency.

Boil the noodles separately, dry. Serve lagman in Uzbek as follows: put noodles on a plate, pour gravy from meat and vegetables, put another layer of noodles, gravy again, sprinkle with herbs on top, sprinkle with vinegar. Serve the lasagne separately.

Traditional for classic lagman zira, paprika, coriander, black pepper are considered spices, star anise can also be added.

You can cook lagman with pork, but it will resemble original version the dishes are quite remote - as far as the tastes of lamb and pork are from each other.

Lamb lagman recipe with potatoes

Required for cooking:

Lamb - 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:

Fry small pieces of meat in a pan (in this case lamb and beef) in boiling vegetable oil with the addition of melted lamb fat tail fat. Put in a saucepan (cauldron).

Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.
Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.

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.
Place boiled noodles on a plate and pour over thick soup, sprinkle with herbs.

Beef lagman in a cauldron

How to cook beef lagman in a cauldron? Once in nature, it's time to taste favorite food in original performance. To do this, you need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended above the fire.

The proposed set of products can be expanded by adding peppers, zucchini or eggplant. A dish received in 2 hours can feed 12 people.

Ingredients:

beef - 1.5 kg;
onions and carrots - 400 g each;
tomatoes and potatoes - 7 pcs.;
garlic heads - 1.5 pcs.;
oil - 300 ml;
seasonings, parsley, basil, jusai.

Cooking lagman in a cauldron:

Meat is fried in hot fat. Add onion and carrot slices and fry a little more. Lay the rest of the products, pour in boiling water, season the food and cook until the meat is soft. Throw dzhusai, parsley, basil, garlic and let the beef lagman brew.

A simple recipe for lagman with spaghetti pasta

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:

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.

As always, we need boiling water first. Cut the meat into small pieces. Chop the onion.
Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet pepper can be cut directly with grains.

Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry lightly.

We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so that the water covers the vegetables.

Salt, pepper and cook over low heat until fully cooked. 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.

Put a portion of noodles into deep plates and fill with gravy, top up with broth if desired. Sprinkle finely chopped herbs on top.

Lagman recipe classic with chicken

You will need:

350 grams chicken meat;
one package of spaghetti;
potatoes in the amount of four pieces;
onion - three heads;
two medium-sized tomatoes;
carrots - one piece;
two sweet peppers;
a small package of tomato paste (about 60 grams);
vegetable oil;
herbs, spices, salt to taste;
a few cloves of garlic.

How to cook:

Boil the noodles in salted water. In a deep frying pan, fry the onion, meat, carrots and tomato paste in vegetable oil.

Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid. Add spices to make the sauce more aromatic. Lagman chicken at home is ready!

Quick lagman with minced meat

The beef lagman recipe can be simplified and accelerated by issuing favorite dish in just half an hour. To do this, you can take as the main components of spaghetti and Ground beef. The structure of the dish will be far from authentic, but with the right approach it will be possible to preserve the taste characteristics. The resulting Asian delicacy can feed four people.

Ingredients:

minced meat - 0.5 kg;
bell peppers, onions and carrots - 1 pc.;
potatoes and tomatoes - 2 pcs.;
garlic - 3 cloves;
oil - 80 ml;
spaghetti - 250 g;
seasonings, herbs.

Cooking:

Minced meat is fried in an oiled bowl, then chopped vegetables. Pour in water until completely covered.
Season to taste and simmer covered until tender. At the end, parsley, dill, basil and garlic are thrown.
Lagman is served with boiled spaghetti.

Video: classic lagman recipe in a slow cooker

Lagman - original oriental dish, has its own unique taste and aroma. The composition of the dish includes handmade noodles and vegetable (meat) frying with a large number of spices. Culinary experts consider lagman to be both the second and the first course. Let's see in detail how to cook lagman using various recipes.

What products will be needed

Homemade noodles. It is prepared by hand from durum wheat flour, from a mixture of premium and second grade flour, as well as rice flour.
Vegetables - onions, tomatoes, sweet peppers, carrots, garlic, potatoes
Lots of different spices

How to cook lagman: sequence of actions

Homemade noodles are the basis of lagman. It is she who gives the dish a unique look and taste. You will have to make noodles yourself, it is important to choose high-quality flour from durum wheat.

In addition to it, the dish consists of special sauce. The noodles are cooked separately in a saucepan, and the sauce with meat is cooked in a cauldron. Then the noodles are laid out on a dish and poured on top of the sauce (dressing).

Ingredients:

1 kg flour
a couple of eggs
0.3 liters of water
salt and vinegar to taste

Cooking:

Unload the flour into a deep bowl, mix with water at a temperature of 30 degrees and beaten eggs. Knead the dough until it becomes homogeneous. The quality of the dish depends on the dough, so it must be kneaded in good faith. When the dough becomes soft and plastic, put it in the refrigerator for half an hour, wrapped in food stretch film.
After the dough has stood, we proceed to stretching. To do this, the dough must be divided into 5-6 parts, each of which is rolled out in a thick layer. Each such piece must be coated sunflower oil and postpone for a quarter of an hour. Then they need to be stretched, as the length of the skein increases, the noodles roll into a skein.
Rolled noodles should be boiled immediately. Pour a large number of water in a saucepan and put it on fire, and after the water boils, carefully load the product into it. Cooking time - up to five minutes. After cooking, empty the noodles into a colander and rinse them. To prevent the noodles from sticking together, brush them with sunflower oil.

How to make lagman sauce

classic sauce By Uighur recipe- compound :

Potato - 0.5 kg
Carrots - 300 g
Radish, sweet pepper - 1 piece
Tomato - 300 g
Cabbage - 200 g
Low-fat lamb (fat-tailed sheep) - 0.5 kg
meat broth– 0.3 kg
Bay leaf- 3 pieces
Red and black pepper, salt, other spices - to taste
Vegetable oil - 100 g
Bulb - 2 pieces
Garlic - 1 head

Cooking:

Pour vegetable oil into the cauldron, put it on fire.
While the pot is heating up, chop the onion.
Add the onion to the pot, fry it until golden brown.
While the onion is simmering, peel and chop the garlic.
Finely chop the meat, stew it in a cauldron until the meat is lightly browned.
Cut and chop all other vegetables, except tomatoes, stew them with meat.
By the time it is half cooked, add spices to the dish, as well as finely chopped tomatoes.
After 5-10 minutes, pour in the broth, add the bay leaf.
At the last stage, pour the sauce over the noodles, boiled and laid out in advance on plates or a common dish.

How to cook lagman at home: the best recipes

Carrots - 5 pieces
Tomato - 4 pieces
Beef - 0.5 kg
Radish - half
Bulb - 2 pieces
Sweet pepper - 1 piece
Greens - 1 bunch
Garlic - 1 head
Meat broth - 1 liter
Potatoes - 5 pieces
Vegetable oil - 100 g
Spices - to taste

Cooking:

Finely chop all vegetables, except tomatoes and garlic, and fry in a cauldron.
Finely chop the meat, add to the cauldron with vegetables, simmer for another quarter of an hour.
Chop the tomatoes and herbs, chop the garlic.
Add garlic and broth to the cauldron, add spices.
As the sauce boils, load finely chopped potatoes into the cauldron, reduce the heat. The sauce is stewed for half an hour.

Beef and lamb - 400 g each
Vegetable oil - 100 g
Garlic - 1 head
Ramson - 200 g
Green onion - 350 g
Meat broth - 0.5 liters
Tomato paste - 50 g
Spices - to taste

Cooking:

Finely chop the meat, stew it in a preheated cauldron with vegetable oil.
When the meat is browned a little, add finely chopped greens and garlic.
After 5 minutes, add spices and tomato paste.
After another 10 minutes, add the broth and simmer until fully cooked.
Put the hot meat on a plate.
While the sauce is preparing, boil the noodles.
Arrange it on plates and pour over the prepared sauce.

Lamb and tomatoes - 350 grams each
Onions, carrots - 2 each
Bulgarian pepper - 3 pieces;
Garlic - 1 head
Potato - 0.5 kg
Greens - 1 bunch
Spices - to taste

Cooking:

Finely chop the meat, fry it until a crust forms.
Cut vegetables, except for potatoes. Simmer for a quarter of an hour.
Cut the potatoes, add it along with spices. Simmer for 10 minutes.
Grate the tomatoes, add to the cauldron, simmer the dish until cooked.
While the sauce is preparing, boil the noodles.
Arrange the hot meat with vegetables on the noodles arranged on plates.

Water - 700 g
Rice starch - 60 g
Vegetable oil - 70 g
Garlic - 1 head
Ramson stalks - 100 g
Tomatoes - 4 pieces
Egg - 1 piece
Onion - 3 pieces
Spices - to taste

Cooking:

Cooking studen. To do this, pre-fill the starch with water. To harden the jelly, it is better to hide in the refrigerator.
Heat a cauldron with vegetable oil, add chopped small cubes vegetables and then spices.
Stew vegetables until half cooked, then add 450 grams of water to the lagman.
Bring the dish in a cauldron to a boil, then simmer for 10 minutes.
Remove the cauldron from the fire, cool.
While the sauce is cooking, boil the noodles and arrange them on plates.
Finely chop the egg, add to the bowls of noodles, pour the noodles and the egg with jelly.
Decorate the dish with herbs.

Vegetable oil - 80 g
Onions - 2 pieces
Potato - 400 g
Pepper - 2 pieces
Tomato - 4 pieces
Garlic - 1 head
Star anise - 2-3 inflorescences

Cooking:

Add oil and chopped vegetables to a heated cauldron. Fry until half cooked.
Add 20 grams of water, simmer until tender.
Pour gravy over meat.
While the vegetable sauce is cooking, cook the noodles.
Divide it among plates and add meat and gravy to it.

The key to successful noodle cooking - right choice flour. We advise you to make a mixture of good flour of the highest and second grade.

Cooking noodles for lagman is not so easy. If the dough does not stretch, you need to tap it on the table. If the noodles are torn and not stretched, you need to put the dough aside for a quarter of an hour.
It is convenient to stretch the noodles like this: stretch the dough between two hands. Then the noodles are folded in half, and so on.
The thickness of the noodles is 3-4 mm.
When cooking, you need to be careful - if the noodles are digested, they will be tough.
A slow cooker is sometimes used to prepare a dish.

Video master class will help you learn how to cook real lagman and homemade noodles.

We considered several options for preparing lagman. Write in the comments if you liked our recipes. Maybe you cook this dish in a different way? Share your recipe!