Uzbek-style Lagman with homemade noodles (chuzma) is a fragrant and mouth-watering dish. They can fill their fill a big company. Making noodles by hand pulling is a rather laborious and complex process. It should turn out a certain density and uniform thickness along the entire length. But this is not the only subtlety that you need to remember when preparing the Lagman in Uzbek. However, the difficulties in preparing this dish will fully pay off when you try it.
Cooking Uzbek lagman
Noodles play an important role in this soup not only because of its taste and texture. The broth in which it is cooked is used to prepare the gravy, which is served in the Uzbek lagman. The recipe with the photo demonstrates how harmoniously all the components of this soup are combined. Let's start making dough for chuzma (noodles). Mix half a kilogram of flour with a few pinches of salt, pour in a slightly beaten egg and half a glass of warm water. Knead in slow circular motions. At first, the consistency of the test will be extremely viscous, it will stick to your fingers.
This does not mean that you immediately need to add flour. If you do this, then the dough can become too stiff and become rough. It is necessary to continue the hitting, and after a while it will become much more malleable. After excess viscosity leaves the dough, you need to shift it to a table sprinkled with flour or starch, and knead more intensively. From time to time you need to scroll the formation around its axis and knead. Then flatten and fold it in an envelope, reassemble it into a ball and knead it with fists. And then repeat all these manipulations first.
After several such approaches to the test, you can put it in the refrigerator for a long time, wrapping it in a clean cloth. After it cools, remove it and prepare a solution of soda and salt in a large bowl. Crush the dough over this container, gradually rubbing the solution into it. You need to do this very carefully. Thanks to these manipulations, the dough will become lush and very elastic. Then again, knead it well and begin to stretch into a tourniquet. Divide the latter into several segments, each of which grease with vegetable oil. And stretch again. After completing the preparation of chuzma, you need to boil it in boiling salted water. As soon as the noodles emerge, it is immediately caught, washed with cold water and sprayed with vegetable oil. The water in which the chuzma was brewed must be preserved.
Lagman in Uzbek. Gravy and assembly
It will take half a kilogram of lamb with a small bone, several onions, carrots, five ripe tomatoes, eight cloves of garlic, a small piece of cabbage. Cut the meat into large pieces, fry. Separate the vegetables in a frying pan separately. Combine them with sautéed meat, add garlic and simmer the sauce for a while. After the meat is ready, you need to carefully, in portions, pour the broth from the noodles. Remove from heat and let it brew. Serve the dish in deep plates, first putting the chuzma there, and then pouring it with broth and gravy. Lagman is ready in Uzbek.