Uzbek Lagman, recipe for cooking

To make the lagman in Uzbek, the recipe for cooking provides for the presence of its main component - long and stretching noodles. Cooking it is a real art of a cook who needs to learn specifically. As a rule, excellent chefs keep their secrets a secret and share them reluctantly.

But learning how to make long noodles at home is easy. To do this, knead steep dough from flour (3 cups), water (1 cup) and salt (1 tsp), roll it into a thick sausage, grease it with vegetable oil and leave it for 10 minutes. After that, they roll out the dough very thinly, raise it above the table so that it stretches out, stack in 16 layers and cut along the long noodles.

Lagman is a multicomponent dish, sometimes called noodles with meat sauce. To prepare the sauce, pieces of meat (400 grams) must be finely chopped. For 4 servings, it is enough to take 2 onions, 4 pieces of sweet pepper, 4 carrots and 1 radish. Grate everything on a coarse grater and lightly fry in ghee. Then add pieces of meat, 4 finely chopped tomatoes, 8 cloves of garlic, pour meat broth (4 cups) and bring to a boil. Lastly, add 4 pieces of finely chopped potatoes. Mix everything thoroughly, salt, pepper and cook for 25-30 minutes on low heat.

When the Lagman is served on the table in Uzbek, the cooking recipe suggests simply pour the cooked noodles with meat sauce in a deep plate and add finely chopped parsley, dill and celery. So Europeans prepare the lagman.

Uzbeks themselves always cook this dish in thick cast-iron cauldrons or in a pan and only in vegetable oil. For them, the lagman is in Uzbek, the cooking recipe differs in the composition of the ingredients for the sauce. For meat , lamb and beef are preferred, for vegetables eggplant, cabbage and tomatoes are used in large quantities, green radish, beans, garlic are added, parsley, cilantro, basil and zira are used for greens.

First, vegetable oil and a few cloves of garlic are heated in a cauldron, which is then removed. Pieces of meat (0.5 kg) are immersed in boiling oil and fried until golden brown. Then put the onions, and after 5 minutes add finely chopped sweet pepper (4 pcs.), Carrots (2-3 pcs.), 1 daikon radish, 1 eggplant and 150 grams of cabbage. Stew for several minutes over low heat, as vegetables give plenty of juice, tomatoes are added later.

Only then they salt, pepper with hot pepper, sprinkle with coriander and add boiled water so that it covers the sauce to a height of 10 cm. Increase the heat, bring to a boil and continue to cook over low heat for another half hour. During this time, boil the noodles separately, fold it into a colander and pour hot water over it, and then add 1 tsp. vegetable oil and cut the greens separately. Ready lagman in Uzbek, the recipe for which I described above, is served on the table. They take large bowls, lay greens and noodles in layers on the bottom, and pour hot meat sauce on top.

There is a significant difference when the Tatars prepare lagman, the Tatar recipe suggests that all vegetables and meat be cooked separately and only at the end all the ingredients are combined together. Lamb, veal or beef meat is finely chopped and fried in vegetable oil in a cauldron. Then add water and cook until almost ready. Separately, fry the onions in a pan, put radish, carrots, eggplant and sweet pepper in sequence.

When the meat becomes soft, add potatoes, chopped into small cubes, vegetables from the pan and grated tomatoes or tomato paste. Salt, pepper, put bay leaf and garlic and bring to readiness. At first they place noodles in the bowls, then pour over the sauce with vegetables, and sprinkle with herbs on top. Tatars often use oregano, red and black pepper already in the finished dish to add flavor.

I like lagman, a recipe for cooking with radish, which is prepared in our city in Uyghur cuisine. Radish is a fairly low-calorie product that contains many useful vitamins. So you can eat a lot of lagman without fear of getting better. Despite the rather high prices, this cafe has a lot of visitors. The refined taste and aroma of dishes, the friendly atmosphere distracts from the problems associated with money and allows you to relax and rest no worse than in a cozy restaurant with live music and flowers.


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