How to make lagman. Lagman, recipe with photos at home

Lagman is a special noodle that is seasoned with meat sauce made from a large amount of vegetables and spices.

The dish is very rich, aromatic and satisfying.

It is great for both lunch and dinner.

But there are a lot of subtleties that it doesn’t hurt to know about.

So what and how to prepare lagman at home?

Lagman at home - general principles of preparation

Noodles- the basis of the lagman. Ideally, it is prepared from unleavened dough and stretched by hand. The thinner the noodles, the tastier the dish. But it is difficult for an inexperienced person to correctly roll out and pull out ropes of equal thickness from the dough. The solution is to cut the noodles in the usual way, rolling out thin cakes. It’s even easier to use ready-made noodles for lagman or take spaghetti, of which there is now a large selection in the store.

Meat- the second basis of the dish. There is no vegetarian lagman. Although, who knows what. For this dish, it is better to use fatty meat, from which gravy is cooked with vegetables. Mostly cooked with lamb, less often with beef. You can prepare the dish from poultry, but it tastes better with meat.

What vegetables are added to the gravy:

Potato;

Tomatoes;

Carrot.

A lot of spices are added to lagman. These can be ready-made mixtures, dry adjika, suneli hops or individual spices. The noodles are laid out in large bowls and poured with gravy. The dish is served with fresh herbs, mostly parsley is used. Homemade sauces and pastes based on garlic, vinegar, and various types of peppers are often offered with the dish.

How to cook Uzbek lagman at home with lamb

Uzbek lagman is prepared mainly from lamb, less often veal is used. To form noodles you need to have certain skills. But if you don’t know how to do this, then you can simply cut it with a knife.

Ingredients

300 ml water;

1 kg flour;

Salt and other spices;

1.5 kg lamb;

2 onions;

6 tomatoes;

2 sweet peppers;

1 radish;

5-6 potatoes;

1 carrot.

Preparation

1. Combine eggs and water and mix. Add flour and make a very stiff dough. You need to knead it well with your fists, then cover it and let it sit for no less. Hours.

2. In a cauldron, fry the lamb, which needs to be cut into small cubes. If you are using ribs, then simply separate them by bone.

3. Add onions and carrots, which can be cut into any pieces, and fry.

4. Now add the diced tomatoes and peppers and simmer for 3 minutes. Then pour in water, it should be boiling. We adjust the density at our discretion. Some people like liquid lagman, others like thick lagman.

5. Add diced potatoes, peeled radishes and cook until the dish is fully cooked. At the end, add the greens, don’t forget to add salt and pepper.

6. While the gravy is preparing, prepare the noodles and boil them in well-salted water. There are 2 tablespoons of salt per liter of liquid. The noodles are cooked for an average of three minutes, the time depends on their thickness.

7. Take out the noodles, wash them, pour hot gravy over them and serve! In addition, Uzbeks offer aromatic pepper paste with garlic and salt.

How to cook lagman at home from ready-made spaghetti

A simplified method of preparing lagman from pasta. You can use spaghetti or noodles, but be sure to use high-quality noodles, with eggs, and made from durum wheat. Cheap pasta doesn't taste as good. So how to cook lagman at home?

Ingredients

0.5 kg spaghetti;

0.6 kg beef;

2 tomatoes and onions;

One carrot;

0.3 kg radish;

1 sweet pepper;

3 potatoes;

4 cloves of garlic;

Zira, black pepper, oregano, barberry and other spices.

Preparation

1. Cut the beef into small 1.5 centimeter cubes. Heat the oil almost to a boil and fry the pieces of meat well. Then we transfer it to a thick-walled pan, pour in 1.5 liters of water and set to cook.

2. Cut all the vegetables into cubes. This is onions with carrots, peppers and tomatoes. Also peeled potatoes and radishes.

3. Place onion in a frying pan and fry for a minute. Then carrots, cook for another two minutes, then tomatoes and peppers and simmer until soft.

4. As soon as the beef has been cooked for half an hour, add chopped potatoes and radishes and cook until the vegetables are soft.

5. Place the roast in a pan, salt and pepper everything, add various spices, cook for three minutes. Then add chopped garlic and immediately turn off.

6. Separately, cook spaghetti (noodles) according to the instructions on the package. Place on plates, pour in the gravy, sprinkle with herbs and you're done!

How to cook lagman at home with eggplants

In the summer, you must definitely prepare lagman with seasonal vegetables. It turns out especially successful and aromatic with eggplants; you can also add zucchini. Before you cook lagman at home with eggplants, you need to soak the blue ones in salt water.

Ingredients

0.5 kg of meat;

2 eggplants;

One carrot;

One onion;

2 sweet peppers;

And 1 spicy pod;

4 tomatoes;

2 potatoes, more is possible;

500 grams of homemade noodles;

The spices are different;

1.5 tablespoons of vinegar;

A bunch of herbs and garlic.

Preparation

1. Peel all the vegetables, cut them into cubes, and chop the carrots on a grater.

2. Take any meat, cut it into cubes and fry it in a cauldron. If the pieces are not very fatty, then add oil.

3. Add onions and carrots to it, fry until the onions are transparent. Add hot and sweet peppers and eggplants, continue frying, do it all over high heat.

4. Add tomatoes and simmer for five minutes.

5. Add one and a half liters of water and let it boil.

6. Add chopped potatoes, add salt and cook the gravy until fully cooked. At the end, add spices, seasonings, garlic and vinegar.

7. Boil the noodles, pour in, sprinkle with herbs and you're done!

How to cook Tatar-style lagman at home

The peculiarity of this recipe for Tatar lagman is the use of ordinary egg noodles, which are prepared by slicing, and a large amount of bell pepper.

Ingredients

200 ml water;

0.5 kg of fatty meat;

2 hot peppers;

4 bell peppers;

5 tomatoes;

2 potatoes;

2 carrots;

3 onions.

You will also need the following spices: suneli hops, coriander, black pepper, salt, parsley.

Preparation

1. Sift a pile of flour, approximately 3.5 cups, onto the table. Make a hole in it, pour in water and knead the dough. If necessary, add more flour. We put it in a bag for half an hour.

2. Trim the fat from the meat, fry it in a cauldron, remove the cracklings.

3. Add diced meat and fry.

4. Add the diced onion and fry until golden brown.

5. Now add the pepper cut into strips and grated carrots. Fry over high heat.

6. Add tomatoes, pour in water and let it boil, add salt.

7. The last ones to add are potatoes cut into small cubes and hot peppers. Cook the gravy until done.

8. Take out the rested dough, roll out thin flat cakes and cut long noodles. Dry and boil in salted water.

9. Add suneli hops and other spices to the prepared gravy. When serving, sprinkle with parsley.

How to cook lagman at home with cabbage

Radish is not always found in the house, but every housewife has cabbage. And you can make a very flavorful gravy from it. For this recipe, we take any noodles, prepared ourselves or purchased, and boil them in the usual way in salted water.

Ingredients

1 kg lamb;

0.3 kg of onion;

2 carrots;

5 tomatoes;

0.5 kg cabbage;

2 potatoes;

2 sweet peppers;

0.7 kg noodles;

1 clove of garlic;

100 ml oil;

Greens for serving.

Preparation

1. Pour 0.5 cups of oil into the cauldron and heat until smoking.

2. Wash the lamb, dry it and cut into pieces. Fry until golden brown without turning down the heat.

3. Cut the onion into half rings and throw them into the cauldron.

4. While it is fried, cut the carrots into strips and add them next, then cook further.

5. Now it’s the turn of the cabbage and pepper, which we chop into strips and also lightly fry.

6. Scald the tomatoes with boiling water, remove the skin, cut them and throw them into the cauldron. Immediately add the chopped potatoes.

7. Now pour boiling water from the kettle. We adjust the thickness to your taste. Immediately add salt, add chopped garlic and cook covered for about ten minutes. We focus on the readiness of the potatoes.

Fresh herbs are a must-have addition to lagman. But they are added only to the finished dish when serving and never added to the general gravy.

Aromatic vinegar is a wonderful addition to a dish. For preparation, table vinegar is infused with various spices, garlic, and herbs. But if it is not made in advance, then it is simply mixed with ground spices before serving.

If you ate sweet tomatoes, the gravy will turn out bland and the taste will not be very pronounced. The easiest way is to add a little vinegar to the total mass, as is done in many recipes. But you can also squeeze a lemon, and the dish will be even more flavorful.

The gravy will be thicker and richer if you add not water, but the broth after the noodles. But in this case, you need to be careful with salt, since quite a lot of it is added during cooking.

After boiling the noodles, be sure to add oil. Otherwise it will stick together like any other pasta. The easiest way is to pour in a spoonful of vegetable oil, since butter requires preliminary melting.

Lagman is a traditional Asian dish. His recipe spread all over the world and became firmly entrenched in the Russian cookbook. Thanks to its exquisite aroma, large amount of meat and tender noodles, lagman will appeal to even the most sophisticated gourmet. Traditionally, the dish is prepared using special noodles, but an egg product is also suitable. Experienced housewives have developed their own recipes, which we will talk about today.

Lagman with pork: a classic of the genre

• tomato paste - 140 gr.
• garlic - 4 cloves
• onions - 3 pcs.
• fresh dill - 0.5 bunch
• seasonings (any) - to taste
• potatoes - 5 pcs.
• meat broth - 1.8-2 l.
• pork pulp - 1.2 kg.
• adjika (dry) - 2 pinches
• bell pepper - 3 pcs.
• vegetable oil - in fact
• carrots - 2 pcs.
• noodles - quantity at your discretion

1. According to classical technology, lagman is prepared using pork, but any type of meat can be used. Lamb, chicken, turkey, beef, veal, rabbit and even horse meat are suitable. Purchase a large frying pan with thick walls and a bottom in advance.
2. Prepare ingredients, peel and wash vegetables. Rinse and dry the meat, chop it into 2*2 cm portions. It is important to remember that potato tubers are also cut into cubes. At the same time, bell peppers and carrots are chopped into strips.
3. Fry the meat in a frying pan or cauldron so that a juicy crust forms on the surface. As a rule, 5 minutes of heat treatment is enough for pork. Chop the onion into squares or half rings and add to the meat.
4. Place the ingredients in a cauldron intended for preparing lagman. Separately, fry the carrots in a frying pan and add them to the pork and onions. Add tomato paste, simmer over low heat for 7 minutes, stirring constantly.
5. In a separate pan, fry the potato cubes until they form a crust. Pass the garlic through a press, add to the potatoes, simmer for half a minute. Send the components to the bulk.
6. Pour the broth into the cauldron, salt and pepper the lagman, add your favorite seasonings, adjika, bay leaf, chopped dill. Place the dishes on the stove and set the power to minimum. Simmer for 1.5-2 hours, stirring occasionally.
7. After 1 hour, evaluate the taste. If the lagman lacks spices, add them. Separately, boil egg or special (lagman) noodles, provide them with a piece of butter. Use as a first or second course, at your discretion. When serving, place 2 cutlery - a fork and a tablespoon.

Lagman with radish

• tomato paste - 135 gr.
• radish - 2 pcs. medium size
• lamb (tenderloin) - 750 gr.
• bell pepper - 2 pcs.
• turnip - 2 pcs.
• egg noodles - quantity at your discretion
• potatoes - 5 pcs.
• carrots - 2 pcs.
• onions (purple) - 2 pcs.
• cumin - 3 pinches
• garlic - 5 cloves
• fresh parsley or dill - ½ bunch

1. Wash the meat, dry it with paper towels, chop into pieces (size about 2*2 cm). Fry the beef/lamb in hot vegetable oil until golden brown. Transfer the meat to the pan, add the chopped onion half rings.
2. Grate the turnips and radishes on a coarse grater and fry separately from the other ingredients for 10 minutes. Chop the carrots into cubes, place them in a cauldron and simmer. Throw turnips and radishes here and add a small amount of water.
3. Rinse the potatoes, chop them into cubes, and fry until crisp. Transfer to the meat, add tomato paste, cumin, pressed garlic, fresh herbs (chopped). Wash and remove seeds from bell peppers and add to the total mixture.
4. Boil the broth or drinking water and pour the liquid into the lagman. Simmer the dish at low power for about half an hour, 10 minutes before cooking, add salt and pepper. Boil the noodles and serve lagman as a second dish.

Lagman with beef: recipe for a slow cooker

• tomato - 3 pcs.
• meat broth - 1.3-1.5 l.
• egg noodles - 275 gr.
• celery - 2 stalks
• potatoes - 4 pcs.
• garlic - 5 cloves
• beef tenderloin - 600 gr.
• sunflower oil - 125 ml.
• onions (preferably red) - 2 pcs.
• bell pepper - 2 pcs.
• chili pepper (powder) - 3 pinches
• tomato paste - 90 gr.
• parsley - 0.5 bunch
• ginger root - 15 gr.

1. Rinse the meat with cold water and pat dry with paper towels. Cut the beef into cubes measuring 3*3 cm, wash and peel the onions, chop into half rings. Wash the pepper, remove seeds, and chop into strips.
2. Pour boiling water over the tomatoes, leave for a couple of minutes, rinse in cold water and remove the skins. Cut the tomatoes into cubes, pass the garlic through a press and add to the onion.
3. Wash and dry the celery, chop. Do the same with parsley. Place the pieces of meat into the multicooker bowl, set the “Quick frying” mode, wait for the golden crust to appear.
4. As soon as this happens, add carrots, bell peppers, onions and potatoes, tomato paste, spices, turn on the “Frying” function, set the timer for 10 minutes. After this, pour the ingredients with meat broth, turn on the “Soup” or “Baking” program.
5. While the stew is cooking, cook 2 quarts of noodles. salted water. Place it in a colander, season with the prepared meat gravy and pepper. Sprinkle with chopped parsley and serve as a first or second course.

Lagman with beans

• onions - 2 pcs.
• canned beans - 350 gr.
• carrots - 1-2 pcs.
• potatoes - 3 pcs.
• bell pepper - 2 pcs.
• egg noodles - 380-400 gr.
• vegetable oil - 45 ml.
• fresh tomatoes - 3 pcs.
• broth or boiling water - 1.3 l.
• dill or parsley (fresh herbs) - to taste

1. Wash the potatoes and chop them into cubes. Chop the onions into half rings or small slices, chop the carrots into strips. Rinse and deseed the bell pepper and cut into thin slices.
2. Pour vegetable oil into a non-stick frying pan and fry the carrots and onions. Simmer until a brown crust appears, then add chopped tomatoes to the mixture. Fry the mixture for another 5 minutes.
3. Add chopped potatoes and beans to the mixture, pepper and add salt and seasonings. Pour broth or boiling water over the dish and simmer on low power for 20-25 minutes. Don't forget to close the container with a lid.
4. Pour 2 liters into a separate pan. water, add salt and wait until bubbles appear. Boil the noodles, drain in a colander and wait 10 minutes.
5. When the pasta is cooked, place it in a deep bowl, pour over the meat stew, and sprinkle with chopped herbs. If desired, add broth to the mixture and serve the lagman hot.

• bell pepper - 1 pc.
• garlic - 4 cloves
• young lamb - 550 gr.
• egg noodles/spaghetti - 350-400 gr.
• carrots - 2 pcs.
• onions - 3 pcs.
• greens - to taste
• potatoes - 4 pcs.
• vegetable oil - in fact
• dried paprika - 5 gr.

1. Wash the lamb, pat dry with paper towels, chop into 2-3 cm portion cubes. Chop the onions into half rings, grate the carrots on a coarse grater or chop them into strips.
2. Cut the potatoes into cubes and fry until golden brown. Pass the garlic through a crush, mix with carrots and onions. Peel the bell pepper and chop into strips.
3. Prepare a cauldron, pour vegetable oil into it, and place the meat inside. Fry it until half cooked, then add onions, carrots, garlic, bell pepper.
4. Stir constantly. When vegetables and meat are completely cooked, pour broth or boiling water over them. Water should cover the entire composition. Salt, pepper, add spices and chopped herbs.
5. After preparing the stew, take the noodles, do not break them, and immediately boil them in salted boiling water. Serve as follows: place noodles in a deep bowl, pour in gravy, and add broth if desired. Garnish the lagman with mint leaves or fresh parsley.

Lagman with tomatoes

• carrots - 2-3 pcs.
• parsley - 1/2 bunch
• seasoning for lagman “Khavaedzh” - 15 gr.
• bell pepper - 3 pcs.
• beef or veal tenderloin - 850 gr.
• tomatoes - 4 pcs.
• cabbage - 180 gr.
• onions (preferably purple) - 4 pcs.
• young potatoes - 6 pcs.
• vegetable oil - 85 ml.
• egg noodles - quantity at your discretion

1. First of all, let’s decide on the “Hawaedzh” seasoning; you can buy it in the store or prepare it yourself. If you decide to resort to the second option, use our recipe.
2. Mix together 5 grams. ground turmeric, 8 gr. coriander, 6 gr. cumin (cumin), 3 gr. cardamom, 6 gr. ground black pepper. Mix all the seasonings, pour into a separate jar, seal, and use as intended.
3. Boil the egg noodles in salted water with the addition of vegetable oil so that the pasta does not stick together. Prepare a cauldron, pour vegetable oil into it, lay out the beef, cutting it into cubes.
4. Fry the meat until half cooked. Ultimately, a golden brown crust should appear. Frying duration is 7-10 minutes. Chop onions, carrots, garlic. Add ingredients to beef.
5. When the frying is ready, pour in a little broth and simmer for a quarter of an hour over low heat. Make sure that the vegetables do not stick to the bottom of the container. When the meat becomes soft, add diced potatoes to it. Simmer the vomit for 15-20 minutes.
6. After the allotted time has passed, add shredded cabbage and bring it to readiness over low heat. Add more water if necessary. Chop the bell pepper into strips and the tomatoes into cubes, add to the general composition.
7. Salt and pepper the dish, knead it, add spices, herbs, and bay leaves. Before serving, first lay out the pre-boiled noodles, then place the main composition with meat and vegetables on it. Fill the dish with broth and start tasting.

Important!
Traditionally, lagman is served in semi-liquid form - paste. If you prefer to eat it as a first course, add more broth. When lagman is served for dinner, it is enough to provide the noodles with gravy and season with fresh herbs. Some chefs prefer to decorate their masterpiece with fresh lemon balm leaves, it all depends on personal preference.

Consider the classic technology for preparing pork lagman. Make a dish based on beef or lamb, use additional ingredients. These include canned beans, fried chicken, turnips and radishes, tomatoes, and bell peppers.

Video: how to prepare dough and noodles for lagman

Good afternoon. Today we’ll talk to you about a popular Central Asian dish. This is lagman.

It is prepared from the most common products: meat, vegetables and long noodles. With a large amount of broth, the dish looks like soup, with other cooking methods it looks like noodles with gravy andcomplex filling.

I prefer to make lagman as a soup and always cook it for lunch with a delicious salad, for example. Spices and herbs are always added to Uzbek soup.

Well, as usual, a couple of tips for creating a delicious Asian dish:

• mandatory components of the dish: homemade noodles, meat and vegetable mix;
• Always fry sliced ​​meats with vegetables and then simmer with the addition of broth and spices;
• Boil the noodles separately and serve with the meat base in a deep plate.

Classic lagman is different in that it is usually prepared from lamb and long special homemade noodles are made. You also need to add black or green radish to the meat sauce. The taste should be rich and bright.

We will need:

• Lamb tenderloin - 1 kg;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Bell pepper - 1 pc.;
• Potatoes - 2-3 pcs.;
• Garlic - 3 cloves;
• Tomato - 1 pc.;
• Radish - 1 pc.;
• Tomato paste - 1 tsp;
• Ground black pepper - to taste;
• Salt - to taste;
• Water - 16 tbsp. (8 - for noodles, 8 - for soup);
• Boiled warm water - 1 tbsp. (for noodles);
• Eggs - 2 pcs. (for noodles);
• Flour - 3-3.5 tbsp. (for noodles):
• Vegetable oil - 2-3 tbsp. l..

Cooking method:

1. The first step is to prepare homemade noodles. To do this, pour warm boiled water into a bowl, but not hot.

2. Add eggs and salt.

3. Eggs must be beaten.

4. Gradually add flour. The dough should be quite dense. Place it on cling film and leave it alone for 20 minutes.

5. Peel the onion and cut into half rings.

5. Bell peppers must be washed, stems and seeds removed, and cut into strips.

6. Wash the carrots, peel and cut into small strips.

7. Wash the potatoes, peel and cut into medium cubes.

8. Finely chop the garlic with a knife.

9. Wash the tomatoes and remove the skins. Cut the peeled tomato into slices.

Advice!! To easily remove the skin from a tomato, first immerse it in hot water and then in cold water.

10. Cut the meat into pieces and then finely chop into strips.

11. Add vegetable oil to a heated frying pan and fry the lamb until brown. Add onion, pepper and salt to the meat and fry until the onion is golden brown.

12. Then add tomatoes, tomato paste and chopped garlic, as well as finely diced radish.

13. Now add pepper, potatoes, carrots and mix everything well. Then add hot water, bring to a boil and set to simmer over medium heat for 40 minutes.

14. While the soup is cooking, prepare the noodles. To do this, we divide our dough into two parts. Sprinkle each piece with flour and roll out thinly.

15. Roll the rolled out dough onto a rolling pin. And carefully remove the roll from the rolling pin onto the table.

16. Press the roll with your hand and cut crosswise into centimeter strips.

17. Boil homemade noodles in boiling salted water for 10 minutes. Place in a colander and place in cold water for 10 seconds.

18. Place the finished noodles in soup bowls. Place vegetables and meat on top and pour in broth. Our lagman soup is ready.

If it seemed to you that preparing such a dish is difficult, then I assure you it is not so. Moreover, many people use ready-made, store-bought noodles instead of homemade noodles, and this reduces the complexity and time of preparing the soup. So all you have to do is properly stew the meat with vegetables and have delicious Uzbek soup in our tole.

Cooking lagman in Uzbek style with photo illustrations

Uzbek lagman is a very interesting dish; it is neither soup nor noodles with meat sauce, but something in between. Our family loves this dish very much. I try to use as many seasonings and fresh herbs as possible.

We will need:

• Flour - 300 gr.;
• Water - 100 gr.;
• Egg - 1 pc.;
• Salt - 1 pinch;
• Lamb - 1 kg;
• Onion - 3-4 pcs.;
• Carrots - 3 pcs.;
• Bell pepper - 3 pcs.;
• Celery - 1-2 pcs.;
• Green radish - 0.5 pcs.;
• Garlic - 5-9 cloves;
• Tomatoes - 5-6 pcs.;
• Vegetable oil - 50-70 ml;
• Salt - 1 pinch;
• Coriander - 1 pinch;
• Zira - 1 pinch;
• Paprika - 1 pinch;
• Chili pepper - 1 pinch;
• Fresh herbs - 50 gr..

Cooking method:

1. Knead the dough by mixing flour, salt, egg and water. Cover the finished dough and put it in the refrigerator for 30-40 minutes.

2. Divide the dough into 3-4 parts.

3. Roll out each piece thinly and carefully roll it into a roll.

4. Finely chop each roll and place it on a floured surface. Leave it for a while to dry.

5. The lamb must be washed, dried and cut into pieces.

6. In a frying pan, fry the garlic cloves in vegetable oil and fat from the meat.

7. Tomatoes must be blended in a blender and mixed with finely chopped garlic.

8. The fried garlic must be removed and the meat with chopped onions sent there.

9. Peel carrots, peppers, celery and radishes and cut into small pieces.

10. Add our vegetables to the meat and add seasoning. Close everything with a lid and simmer. After 10 minutes, add the garlic-tomato mixture and continue to simmer.

11. Meanwhile, cook homemade noodles in boiling salted water until tender.

12. Drain the finished water and add to the meat and vegetables. If there is not enough liquid, you can add a little more hot water. When the dish is ready, the meat is considered tender. Lagman in Uzbek style can be served at home. But be sure to generously sprinkle everything with fresh, finely chopped herbs on top. Bon appetit!!

Step-by-step recipe for lagman with chicken

This soup can also be prepared from chicken, it produces a very delicate taste, and on top of that, it is a dietary dish, that is, an excellent alternative to the traditional rather fatty dish. And if you limit yourself to spices, then it will be useful for children too. Try making a good lunch or dinner option.

We will need:

• Chicken - 500-700 gr.;
• Eggplant - 1 pc.;
• Bell pepper - 2 pcs.;
• Carrots - 1 pc.;
• Onion - 1-2 pcs.;
• Tomato - 2-3 pcs.;
• Garlic - 3-5 cloves;
• Fresh greens - 50 gr.;
• Vegetable oil - 50 ml;
• Noodles - 250 gr.;
• Salt - 1 pinch;
• Black pepper - 1 pinch;
• Paprika - 1 pinch;
• Chili pepper - 1 pinch;
• Coriander - 1 pinch.

Cooking method:

1. Cut the chicken fillet into pieces and boil the meat. Fry the boiled chicken until golden brown. Do not remove the broth too far.

2. In another frying pan, fry the onion, cut into half rings, and coarsely grated carrots.

3. Wash the peppers and eggplant, cut into strips and fry with carrots and onions.

4. We also chop the tomatoes and fry them together with the vegetables for 3-5 minutes.

5. Finely chop the garlic.

6. Take a deep saucepan and combine vegetables with meat. Add garlic, pour in hot broth and add spices, mix everything well, close with a lid.

7. While the vegetables and meat are stewing, boil the noodles. Place noodles on the bottom of a separate deep plate and pour our sauce on top.

On a note!! You can use homemade noodles for lagman, special store-bought noodles, “nest” pasta or thick spaghetti.

It is best, of course, to use homemade noodles; I really liked the video selection of preparing noodles for lagman on the blog https://na-bludce.ru/lagman-v-domashnix-usloviyax.html.

We prepare beef lagman at home. Video

All recipes are different from each other, some add certain spices, some cook with radish, and some don’t. One variation of this Asian soup is beef lagman. It is best to cook it in a cauldron over an open fire. For you, a video recipe for preparing a dish with ingredients available to everyone.

That's all I have for today. I hope it was useful. Cook with love and be healthy!!

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Another truly iconic Central Asian dish, lagman, is gaining increasing popularity in Russia. Like many other popular and beloved dishes of Central Asia, lagman comes from China. Initially, lagman was the national dish of the Uyghurs and Dungans, the Muslim peoples of Southern China. Over time, thanks to the migration of Uighurs and Dungans, lagman became more and more popular in other Central Asian countries. Being well known and loved in Kazakhstan, Kyrgyzstan, Tajikistan and Afghanistan, lagman came to Russia from Uzbekistan.

The name "lagman" comes from a corruption of the Dungan word "lyumyan", literally meaning "stretched dough". As the name suggests, the main highlight of lagman is the noodles, which are rolled out and pulled out by hand. These noodles are served with a thick sauce of meat and vegetables or with broth, which includes meat and vegetable additives. Lamb or beef is usually used as the meat component of lagman sauce. The choice of vegetables and seasonings for lagman is endless. In fact, like the preparation of any truly folk dish, the preparation of lagman, as well as the choice of products for it, depends primarily on the imagination of the cook. It is thanks to this approach that an endless number of recipes and cooking options for this dish appear, and it is this approach that allows lovers and connoisseurs of lagman to argue until they are hoarse about how to cook lagman and which set of products is the most correct and authentic. But you and I will not argue and break spears, because our task is to prepare a tasty and aromatic dish that can please us and help diversify our menu.

Today “Culinary Eden” listened in and collected for you the most basic secrets and tips that, with the application of your imagination, patience and skill, will tell you how to cook lagman, this popular and unusual Central Asian dish.

1. The most convenient utensil for preparing lagman is a wok or a good thick-walled cauldron. Thanks to its hemispherical shape and fairly thick walls, such a cauldron allows you to evenly heat the prepared dish and protects it from burning. The wide upper opening of the cauldron promotes rapid evaporation of moisture, thanks to which any, even very wet vegetables, can be fried rather than stewed. If you don’t have a cauldron or wok, then this is not at all a reason to despair and deny yourself the preparation of lagman. Just take any high enough cast iron pan with a thick bottom. The properties of cast iron and a fairly thick bottom will allow your dish to heat up evenly and cook correctly, just like in a real cauldron.

2. As mentioned above, the main highlight of lagman is homemade noodles, which are pulled by hand. If you live in one of the countries of Central Asia, then, of course, it is not difficult for you to buy ready-made noodles for lagman on the market. For residents of Russia, the only way to get real noodles for lagman is to cook it yourself. Preparing such noodles is not a very complicated process, but it requires some experience and skill. Since the noodles will have to be pulled out by hand, the dough should be as elastic as possible. For this, it is extremely important to choose the right flour. The best result is obtained by mixing premium wheat flour with second-grade flour (durum) in equal proportions. For a kilogram of flour you will need 300 ml. water, two or three eggs, 1 teaspoon of table vinegar and salt to taste. Typically, recipes for lagman noodles do not include the addition of vinegar, but it is vinegar that will give your dough additional plasticity and allow you to stretch the noodles without excessive effort. Pour the flour into a deep bowl, make a small depression and pour in lightly beaten eggs and lukewarm water. Begin to knead the dough thoroughly, being careful not to add excess flour. Knead and knead the dough with force until it becomes completely homogeneous and plastic. This is a rather labor-intensive, but very important process for further preparation. The harder and longer you knead the dough, the more elastic and durable it will be, and the easier it will be for you to pull the noodles out of it later. Roll the well-kneaded dough into a ball, wrap it in cling film and put it in a cool place for half an hour to an hour.

3. So, your dough is ready! Now you can begin the most important moment of preparing lagman - pulling out the noodles. Divide the finished dough into several pieces and roll into thick ropes. Thoroughly lubricate each tourniquet with vegetable oil and leave for 10-15 minutes. After this, start stretching the dough. First, gently roll it between your palms, trying not to tear the noodles. Then fold each strip of dough in half and stretch it with your hands. The noodle bundles should be constantly lubricated with vegetable oil and, when stretching, periodically lightly hit the table, which will help stretch the noodles easier and prevent them from breaking. Repeat folding and stretching over and over until you have a whole skein of long, thin noodles in your hands. Of course, the first time the noodles may not turn out as thin and beautiful as you would like, but practice and diligence are always on your side. If cooking noodles seems too complicated and time-consuming for you, you can replace it with ready-made spaghetti. In this case, try to choose real Italian spaghetti of the best quality.

4. Ready noodles must be boiled immediately. To do this, pour water into a deep saucepan, add salt and let the water boil. Without turning down the heat, carefully lower the noodles into very boiling water for 3-5 minutes. Don't stir the noodles or they will become tangled and sticky! After boiling the noodles, drain them in a colander and immediately rinse them with cold running water. After this, transfer your noodles into a deep bowl and thoroughly grease with vegetable oil so that they do not stick together. Congratulations, you have completed the most difficult part of preparing lagman! Now you have real homemade noodles for lagman, which are called chuzma.

5. Unlike preparing noodles, preparing sauce for lagman is not at all difficult. Let's prepare a classic Uyghur sauce with lamb. In a cauldron or cast iron pan, heat 3-4 tbsp. spoons of vegetable oil. Finely chop two onions and fry in oil until slightly golden brown. Peel the head of garlic, finely chop or crush it and add to the onion. Cut 500 g of not too fatty lamb into small cubes and add to the onion and garlic. Fry until golden brown. Cut 3 carrots, 4 small potatoes and one radish into cubes, chop 200 g of cabbage, cut one sweet pepper into thin strips. Mix all the vegetables and add to the cauldron with the frying meat. Salt, add red and black pepper and your favorite spices. Fry for a couple of minutes and add 2-3 tomatoes, cut into slices, to the meat and vegetables. Fry everything together until the vegetables are half cooked, then add 300 ml of meat broth or water, add 2-3 bay leaves and simmer for another 10-15 minutes. Place the noodles prepared in advance into deep plates, season with sauce and sprinkle with finely chopped herbs and garlic.

6. Uzbek lagman is also very tasty. Finely chop four carrots, 2 onions, half a radish and one sweet pepper and fry in vegetable oil. Cut 400 g of beef into small pieces and add to the vegetables, continue to fry everything together for another 15 minutes. Finely chop or crush 8 cloves of garlic, cut 4 tomatoes into slices, finely chop a small bunch of jusai or wild garlic stems. Mix garlic, jusai and tomatoes, pour five glasses of meat broth and pour the resulting mixture over the fried vegetables and meat. Add salt and red pepper. Let the sauce boil, add 4 potatoes, cut into small cubes, reduce the heat and simmer all together for 25-30 minutes until tender. Place the pre-cooked noodles on deep plates, pour thick sauce over them and sprinkle with herbs.

7. For those who believe that the best vegetable is a good piece of meat, Chinese cuisine offers meat lagman. Take 350 g of lamb and beef, rinse and cut into small cubes. Heat 4-5 tbsp in a cauldron. spoons of vegetable oil and fry the meat until golden brown. Finely chop 300 g of green onions, 200 g of wild garlic stalks and 8-10 grains of garlic, mix everything and add to the meat. Fry for a couple more minutes, then add red pepper, your favorite spices and 2 tbsp. spoons of tomato paste. Pour two glasses of meat broth over everything, let it boil, reduce the heat and simmer under the lid until the meat is cooked. Place the noodles in a deep plate, pour over the sauce and sprinkle with herbs and finely chopped garlic. Serve with a salad of tomatoes, sweet peppers and radishes.

8. Vegetarians can prepare deliciously tasty and aromatic lagman without any meat. Heat 4 tbsp in a cauldron. spoons of vegetable oil, fry two onions in it until golden brown, add two large sweet peppers, cut into strips, to the onion, fry for another 3 minutes. Cut 400 g of potatoes into cubes and fry until light golden brown along with onions and peppers. Then add 100 g of soy sprouts and 4 large tomatoes, cut into slices, to the potatoes, fry everything together for another 5 minutes. Then pour a glass of water into the vegetables, add finely chopped garlic, your favorite spices and salt. Let the water boil and simmer until the vegetables are ready. Be careful not to overcook the potatoes! Place the noodles in a deep plate, pour the sauce over thickly and sprinkle with herbs.

9. A very unusual and tasty version of lagman, ramen, is offered to you by Japanese cuisine. In a cast iron frying pan or cauldron, heat 3 tbsp. spoons of vegetable oil. Finely chop two onions and fry until golden brown, then add 2 carrots, cut into thin strips, to the onion and fry for another 5-7 minutes until the carrots are browned. Stir carefully so as not to break the carrots. Separately, fry 300 g of lean pork, cut into long strips and marinated in soy sauce with garlic. Combine vegetables and pork and heat everything together for 3-5 minutes. In a saucepan, bring 1 liter of meat or chicken broth to a boil and pour 5 tbsp into it. spoons of soy sauce. You can also add 1-2 tbsp to the broth. spoons of dry miso mixture. Boil the ramen noodles and then lightly fry them in vegetable oil. Place noodles at the bottom of a bowl or deep plate, place meat and vegetables on top and fill everything with broth. Serve sprinkled with finely chopped herbs.

10. In hot weather, you will definitely like the cold version of lagman - ashlyamfa. Prepare starch jelly in advance. Dilute 50 g of corn or rice starch in 250 ml. cold water, boil and pour into a flat dish greased with vegetable oil, place in the refrigerator until completely hardened. Cut the frozen jelly into long strips. Prepare the sauce separately. Heat 3 tbsp in a cauldron. spoons of vegetable oil, fry in it 2 finely chopped onions, 1 head of finely chopped garlic, 100-150 gr. jusai or wild garlic stems, 2 sweet peppers, cut into thin strips, and 3 tomatoes, sliced. Add salt, hot pepper, your favorite spices. Fry everything together until half cooked, then pour two glasses of water over the vegetables, bring to a boil and simmer for 10 minutes. Remove from heat and cool. Boil and cool the noodles in advance. Place the noodles in a deep plate, sprinkle them with finely chopped hard-boiled eggs, put 2-3 strips of jelly and pour cold vegetable sauce over everything. Serve cold with a little vinegar or soy sauce and a sprinkle of dill.

Zhalnin Dmitry

Lagman is considered one of the most popular and favorite dishes from the cuisine of Central Asia and the East. There are many ways to prepare this amazing and very tasty dish. The method of preparing lagman has been known since ancient times; it was mentioned in ancient recipes of the peoples of China, Tajikistan and Tatarstan.

Ingredients for cooking:

• Meat - 1 kg (any with a small bone);
• Onion - 2 pcs;
• Carrots - 2 pcs;
• Bell pepper - 2 pcs;
• Potatoes - 5 pcs;
• Garlic - 2 pieces, peeled cloves;
• Tomatoes - 5 pcs;
• Water - 2 l, boiled;
• Salt - to taste;
• Black pepper - to taste;
• Greens - 50 g (parsley, dill);
• Bay leaf - 2 pcs;
• Vegetable oil - 50 ml;
• Noodles - 300 g, ready for lagman;

Preparation steps:

1. Cut the onion into slices. Take a frying pan, heat it and pour in vegetable oil. Then fry the onion until golden brown.
2. Cut the meat into small squares and add to the onion, cook over high heat and stir constantly, press the garlic through a special device and add it to the total mass.
3. Also cut the carrots into cubes and add to the meat and onions, mix well and add the diced bell pepper. Fry for 15 minutes on low heat.
4. Pour boiling water over the tomatoes, peel them, cut them into small cubes and simmer for 20 minutes.
5. Place peeled potatoes, cut into cubes, into boiling salted water. Add spices and salt to taste.
6. Add bay leaf there, cover with a tight lid and bring to a boil, but over low heat. Our delicious sauce is ready!
7. The finished noodles must be washed with boiling water. Pour the prepared sauce over the noodles, sprinkle with finely chopped herbs and serve.

Now you know how you can deliciously and relatively quickly prepare wonderful lagman yourself, right at home. You can also serve the lagman with chili pepper or, for example, adjika for spiciness; they will give the lagman a special taste sensation. Enjoy your meal!