Lagman is an amazing, tasty, hearty and healthy dish. One plate of lagman is able to satisfy hunger and fill the body with energy for a long time.
This article will tell about the history of this dish and its cooking features. And also in the article will be presented data on the calorie content of the lagman, its chemical composition and nutritional value.
Dish history
Initially, the lagman began to cook Uyghurs and Dungans - Muslim peoples. The name itself comes from the word “lumann”, which means “stretched dough”. The migration of these peoples contributed to the fact that the lagman became known in Uzbekistan, Kyrgyzstan, Kazakhstan and many other countries.
Over time, there have been many options for cooking lagman, but noodles are a required ingredient in the dish. The most common cooking option in Russian latitudes is the Uzbek lagman.
In general, lagman is a dish with a simple set of ingredients that can feed a large family. It is worth noting that previously prepared lagman at the stake, which gave him more piquancy. However, the original recipe for cooking requires a lot of time and effort. Today, there are more simplified cooking options.
Nutritional value and calorie lagman
On average, 100 grams of a dish contains:
- Protein - 7.5 g.
- Jirov - 7.5 g.
- Carbohydrates - 38.9 g.
Calorie lagman per 100 grams (with fatty meat and homemade noodles) will be 206 kcal. It is important to note that, depending on the composition of the ingredients and the method of preparation, the number of calories in a dish can vary. For example, the calorie content of lagman with lamb will be 123.3 kcal, with chicken - 100.6 kcal, and with pork - 96.4 kcal.
Lagman recipe
It is generally accepted that the Uzbek lagman is the most delicious, therefore it is his recipe that will be presented below. However, first you need to figure out what ingredients are needed for the lagman. So, to prepare 10 servings you will need:
- flour - 1.4 kilograms;
- chicken egg - 1.5-2 pieces;
- vegetable oil - 1.5 cups;
- lamb - 900 grams;
- tomatoes - 300 grams;
- Bulgarian pepper - 600 grams;
- onions - 450 grams;
- tomato paste - 7 tablespoons;
- green beans - 100 grams;
- celery (stem) - 100 grams;
- celery (greens) - 50 grams;
- green onions - 50 grams;
- garlic - 150 grams;
- dill - 50 grams;
- coriander (seeds) - 1 tablespoon;
- anise - 2 teaspoons;
- salt - 2 tablespoons.
The first thing to do is cook the noodles. To do this, take part of the salt (about 20 grams) and dissolve it in one and a half glasses of cool water. Pour flour into the bowl, add eggs and gradually pouring salt water into the dough. After the dough has become elastic, it needs to be wrapped in cling film and left for 1.5-2 hours.
Next, chop onion, celery, tomatoes, garlic, green beans and pepper. Lamb should be washed, coarsely chopped and put in a heated cauldron, adding vegetable oil. Lamb is fried until golden brown, and then chopped vegetables, tomato paste and spices are added. Stew meat and vegetables for 2 hours over low heat, and then diluted with meat broth.
While vegetables and meat are stewed, you should do cooking noodles. To do this, divide the dough into several parts and do the following manipulations with each piece. The dough is greased with vegetable oil, rolled out and wrinkled in the hands, turning it into a thin tourniquet. Next, the resulting tourniquet should be laid in a spiral and left for 10 minutes.
After the harness has recovered, it should be wound on two hands, drawing a figure of eight in the air, so that it is convenient to stretch it. Excessive force is not worth it so as not to tear up future noodles. Such manipulations are needed in order to make the dough thinner. Next, the resulting noodles should be divided into 10 portions and boil.
After the noodles have been cooked, you should combine it with the rest of the dish, sprinkle with herbs and serve.
Conclusion
The process of preparing a lagman can take a lot of time and effort. However, this dish makes you fall in love with it. The most delicious is considered lagman prepared from lamb.
It is important to remember that, depending on the meat chosen, the calorie content of the lagman can vary. Least calories are in lagman made from pork or chicken.