Lagman is an extremely popular dish with Central Asian roots. Like any other national recipe, it has a lot of different options. Some gourmets prefer a rich mutton delicacy, while others, on the contrary, prefer a simple lean soup. This treat is often referred to as Uzbek, Uigur and even Chinese cuisine.
A few words about the dish
The lagman itself is a special noodle seasoned with vegetable frying and meat in combination with special spices and spices. In fact, this delicacy is unique in its versatility. After all, the classic lagman can be both the first and second dish at the same time. In addition, this treat has its own unique aroma and taste.
But depending on the national cuisine, recipes for making lagman with photos have certain differences. For example, Uigur and Uzbek dishes differ in their composition and method of cutting. So, thanks to a wide variety of recipes, everyone will be able to choose a treat for their family to their own taste.
How to cook Uzbek lagman
In terms of density, such a treat is a cross between the first and second dishes. You can cook it on the basis of noodles purchased in advance - you can often find this in supermarkets. But if you want to pamper your family with a truly delicious, refined dish, then try to make it yourself from start to finish. Moreover, even an inexperienced housewife can prepare Uzbek lagman.
Only one thing is important - immediately deal with the features of an Asian dish. In general, the whole essence of the preparation of the lagman is reduced to obtaining a bright, elegant dish in the best oriental traditions. Although, of course, it is equally important to achieve a colorful, spicy taste accent. So that this gourmet dish does not turn into ordinary noodles with meat, it is necessary to strictly follow the technology of cooking lagman at home, the correct selection of spices and consistency.
Essential Products
Real lagman means making noodles with your own hands. However, most modern housewives give preference to dishes, the preparation of which does not take too much free time. And this is not surprising! Lagman is a kind of composition consisting of special noodles and dressing. And although vermicelli, of course, is an important component, still in the first place is vegetable sauce. Well, you should definitely cook it yourself - a good sauce is the basis for a delicious, colorful lagman. And you can easily buy noodles in any supermarket, if only for the sake of saving time. But if you have no problems with this, then do not deny yourself the pleasure of enjoying a true oriental lagman.
Pay special attention to the selection of spices for your goodies. The traditional lagman includes red and black peppers, star anise, paprika, caraway seeds and coriander. And you can add a special touch to the dish with the help of jusai onion, which has an unusually gentle garlic flavor. But in the absence of such a rare ingredient, you can replace it with wild garlic or garlic feathers.
To prepare the Uzbek lagman you will need:
- 400 g of lamb or beef;
- 2 onions, carrots and potatoes each;
- 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 greenery.
And in order to make noodles with your own hands you need:
- 4 cups of wheat flour;
- 3 eggs;
- 150 ml of water;
- 0.5 teaspoon of salt.
If you decide to buy a ready-made vermicelli, pay attention to long egg varieties - they are best suited for cooking lagman.
homemade noodles
Beat eggs into a deep container, add water and salt to them. Beat all components well with a whisk or fork until a firm foam is obtained. Then add the sifted flour here, knead the dough and put it on the table. Mash the mass, which at this point should no longer stick to your hands. Cover the prepared 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 from these balls and stretch them with your hands into thin straws. You should get workpieces of 5-8 millimeters thick. Lubricate your hands with vegetable oil and continue to stretch the harnesses even thinner, laying them on a plate. Then put the cooked noodles in the refrigerator. Stretch the dough again before cooking. If you have a very thin vermicelli, then just serve it before pouring it with boiling water or leave it in it for only a couple of minutes.
As you can see, making noodles is not such a difficult process, a little skill, and you will learn how to make it very quickly.
Uzbek recipe for lagman with photo
Cut carrots, onions and potatoes into small cubes. Pour the tomatoes over boiling water, then remove the skin from them and chop the pulp. Slice bell pepper and bean pods with thin strips. Pass the garlic through a press or grate on a fine grater. Hot pepper finely chop.
Cut the meat into thin strips. In a thick-walled cauldron or in a deep frying pan, heat the oil and start frying it over high heat. After a few minutes, reduce the temperature, add the onions and continue cooking. Then put the carrots, potatoes and beans in the pan.
After the vegetables are half-cooked, add tomatoes, garlic, sweet and hot peppers to the sauce. Then fill in the selected spices, add a few tablespoons of water and leave to stew. The liquid should cover all the components in the cauldron. After 10 minutes, salt and pepper the sauce, add jusai onion or garlic feathers if desired. After all the vegetables are ready, turn off the heat. Sprinkle the finely chopped herbs in the lagman and let it brew for 15 minutes.
Boil the noodles in salted water. Usually, homemade vermicelli cooks very quickly - 5 minutes is enough. Arrange the cooked noodles in portions on deep plates, pour over the cooked sauce on top and serve hot. This dish is very rich, aromatic and piquant. A description of the process of preparing a lagman with a photo will help you create a culinary masterpiece as quickly and competently as possible.
Uyghur Dish
Such a treat has an extremely bright taste, an unsurpassed aroma and, of course, a colorful appearance. Perhaps for a beginner in cooking, this dish will seem too complicated. However, a detailed description of cooking lagman at home with a photo will help you cope with the task with a bang. Do not even doubt that the result will exceed your expectations and will certainly please your family.
Structure
So, to prepare a Uyghur lagman, you will need about 3 hours of free time, as well as:
- 0.5 kg of lamb;
- 300 ml of sunflower oil;
- 2 large onions;
- 2 tomatoes and carrots;
- 100 g of tomato paste;
- 4 bell peppers;
- 2-3 cloves of garlic;
- radish;
- green beans;
- salt and pepper;
- cardamom;
- turmeric;
- curry;
- coriander;
- parsley and celery seeds;
- greens.
Cooking method
Put the lamb in advance in the freezer so that the meat grasps slightly - so it will be much more convenient to cut it. Wash and peel all vegetables. Cut the tomatoes into 4 slices, and chop the carrots, peppers, beans and radish into cubes. Pass the garlic through a press or grate on a fine grater. Cut the meat chilled in the freezer into thin slices.
Heat oil in a cauldron and start frying slices of fillet and onion on it. When the meat gets 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 tomato paste, salt and all the spices here. Cover the cauldron and simmer the sauce for 15 minutes. After cooking, leave the dish to brew.
In a pan, boil the prepared noodles. Do not forget to salt it and pour a small amount of vegetable oil. Arrange the finished noodles on plates, add the sauce and finely chopped herbs. Now you can fully enjoy the delicious and fragrant Uyghur lagman.