Oriental cuisine traditionally includes meat, aromatic spices and herbs in its dishes. The famous culinary expert on Central Asian dishes, Stalik Khankishiev, knows how to properly cook real pilaf and lagman.
Lagman: a recipe from Stalik Khankishiyev
Ingredients needed for cooking lagman:
for broth :
- lamb bones, brisket, neck or drumsticks - about 1.5 kg;
- one carrot and onion head;
- 3 small tomatoes;
- salt and black pepper ;
for noodles :
- 1 kg of flour;
- 3 fresh chicken eggs;
- 1.5 tbsp. (about 300 ml) water;
for sauce :
- vegetables: turnips, celery, bell peppers, carrots, onions, garlic - about 1.5 kg;
- lamb flesh about 0.5 kg;
- tomatoes (or tomato paste) - 3 jokes (or 2 spoons);
- cilantro, zira, parsley, black pepper, salt, dill.
Cooking technology
1st step
The recipe from Stalik Khankishiyev is simple. First you need to knead the dough from the specified number of ingredients. It should be tight. Leave it for an hour, then cut it into pieces. Pull the edges to the middle and roll into a thick tourniquet. Take the oil and grease it. Now stretch until the noodles get the right diameter. Lubricate the tray with oil, lay all the plaits on it. Cover them with foil and let stand.
2nd step
Cooking the gravy is the next step, which involves a recipe from Stalik Khankishiyev. In a cauldron in oil, fry chopped meat. Dice vegetables, add to meat. The pasta or tomatoes must be fried, then lay the pieces of bell pepper. Add water to vegetables, wait for boiling, salt. Dice the potato last. Keep the gravy on low heat to keep it hot.
3rd step
Pull out the harnesses. Throw them in well-salted water. Using a spatula, mix the noodles in a saucepan. Cook for 3 minutes. You may think that the dough is not boiled, but in fact this time is quite enough. When you eat the lagman, you can be sure of it. Once the noodles have been removed from boiling water, rinse it immediately under cold water.
4th step
Pour the cooked noodles with gravy, then drain back into the pan. This procedure helps warm the cooled dough. Then again fill with broth, sprinkle with chopped herbs. The recipe from Stalik Khankishiyev provides for the preparation of Loizhan pasta - a mixture of red pepper, salt and garlic. But this seasoning should be added to the portioned plate.
Pilaf recipe from Stalik Khankishiyev
Product List :
- lamb flesh - about 1 kg;
- tail fat about 300 grams (you can take vegetable oil);
- medium grain rice about 1 kg;
- carrots - 1 kg;
- 3 medium onion heads;
- 3 heads of garlic;
- Capsicum - 2 jokes;
- zira and salt.
Cooking technology
The recipe from Stalik Khankishiyev is one of the most delicious. Chop the carrots onto the sticks with a knife. Cut the meat into cubes with a thickness of 1.5 cm. Sort the rice and rinse thoroughly. Soak it in warm water. Heat the cauldron at maximum heat. Melt the fat, if frying in oil - heat the oil. After breaking the golden greaves must be removed. Throw the onion into a well-heated oil. It should be well cooked.
After that, add the meat to the cauldron and fry it. Pour carrots evenly. After a couple of minutes, mix everything. Fry carrots for 15 minutes. At the end of frying, reduce the heat a little and add some zira. The carrots should be soft. Pour in hot water. It should cover vegetables and meat a centimeter. Put in the cauldron peeled heads of garlic, peppers. After boiling, reduce heat to a minimum. Cook meat with vegetables for about 40 minutes with the lid open. Now salt. Drain the water from the rice and put it in a cauldron. Pour in a liter of boiling water. Water should cover the rice completely. We make the maximum fire, wait until everything boils. We are waiting for the main water to evaporate. After that we reduce the fire and bring the rice to readiness. Sprinkle pilaf with ground zira, let it brew.