One of the popular dishes of Central Asia is considered lagman. The Uzbek recipe is necessarily prepared from the "right noodle." This is the secret to delicious lagman.
How to cook Uzbek lagman?
First you need to knead the dough for noodles. To do this, you should take flour, eggs, salt, soda and vegetable oil. The amount of ingredients depends on how many ready-made meals you want to receive. Calculate based on the fact that 2 eggs and 1.5 cups of water are needed per kilogram of flour. Knead the dough without adding oil and soda, and leave for an hour. While it is parting, do the rest.
Cooking Gravy
The basis of the Lagman dish (Uzbek recipe) is meat watering with vegetables. You can cook it using any meat. But the traditional Uzbek lagman recipe is made from lamb. Take a pound of pulp, cabbage, eggplant, onions, garlic, tomatoes, spices and bay leaves. You can use vegetables in any quantity and composition: add something, such as bell pepper, exclude something. It’s good to buy some fat fat that will add
I have a special taste and nutrition. If this was not found, then you can use ordinary vegetable oil. Cut the meat into identical small pieces. Fry in melted fat. Chop the onion and attach to the meat. Send garlic, tomatoes, bell peppers and eggplant there. Try to cut everything into identical pieces. So the dish will be not only tasty, but also beautiful. After the vegetables and meat are fried, fill them with water (it should cover the products), bring to a boil. Salt, put spices and cabbage. Stew the gravy until cooked.
Lagman. Uzbek recipe: roll out the dough
Prepare the dough for rolling need as follows. Dilute in half a glass
water a spoonful of salt and half a spoonful of soda. Spread the dough with a solution. Mind him. Now, pinch off small pieces (the size of a walnut) from the dough and roll into long “sticks”. Grease each of them with oil and stretch one meter long. This is done as follows: the tourniquet must be taken at both ends, gradually pulled and slightly beat off with the middle on the table. After the diameter of the noodles began to suit you (it is similar to the diameter of the ballpoint pen), you can take on the second "stick". As the first batch is ready, put it in boiling water. There should be plenty of water so that the noodles do not stick together. Boil it for no more than 5 minutes. Then throw it in a colander, rinse with cold water.
Lagman (Uzbek recipe): serve
Almost all cooking processes are complete. The sauce should be ready by the time the noodles are cooked. Put a small amount of noodles in a deep plate, add a couple of gravy ladles. Sprinkle generously with greens on top - the dish is ready. Enjoy your meal!
Lagman in a slow cooker
Modern technology allows you to cook Uzbek lagman with a slow cooker. Gravy ingredients should be placed in a bowl and stewed for 1-1.5 hours. Noodles can be replaced with regular spaghetti. Put pasta in portioned plates, pour them with gravy and serve.