Elk lagman recipe. Uyghur lagman - recipe for making lagman at home

Lagman- this is one of the delicious dishes of the national Uzbek cuisine. The composition of the dish is very simple, but in the hands of a master it turns into a real masterpiece of culinary art. Where are you from? lagman and whose national dish it was originally is a moot point. The roots of its appearance go back to the distant past of China, and then the recipe was changed and supplemented under the influence of the culture of the Uighurs, Dungans and other nationalities.

With "creation" lagman one tied legend. Once three hungry travelers met. One had only a cauldron, another had flour and dried meat, the third had radishes and aromatic spices. One of them was a student of a master of culinary arts, and he undertook to prepare a dish “from what he had.” The aroma of the cooking dish attracted the attention of a passing Chinese nobleman. He became the first taster of the new dish, and, in modern terms, patented it with a decree - always cook this dish!

In fact lagman- this is Central Asian spaghetti with the addition of meat, herbs, spices and broth. The noodles are prepared by hand at home.

There are two main types of lagman - the Uyghur chuzma-lagman (stretched lagman) and the Uzbek kesma-lagman (cut lagman). Uzbek lagman is prepared differently in each region.

It is very interesting to watch the process of preparing lagman. As a rule, men pull the noodles (this is the Uyghur lagman) - first they roll long flagella from the dough, then they begin to stretch them. Skilled craftsmen do this very deftly and masterfully - they wrap long ropes of dough around their outstretched hands (like yarn that needs to be wound into a ball), and begin tossing them, every now and then expanding the hands, thereby stretching them to thin noodles.

Another way to prepare noodles is to cut the thinly rolled dough into long strips, like regular noodles. homemade noodles. This Uzbek lagman.

In the majority lagman recipes use the most regular dough- flour, water, salt, egg, although not everyone adds an egg (the dough without it turns out more tender), many housewives add vinegar.

Lagman can hardly be called exclusively the first course, but it is also too liquid for the second. It is very filling - one serving of lagman can satisfy you for a long time.

The main feature of this dish is step-by-step and separate preparation. Fry finely chopped vegetables separately ( onion, bell pepper, tomatoes, carrots, green radishes, eggplants, White cabbage, potatoes) with meat and spices. In Uzbekistan, lamb is used for this dish, but you can also use beef and chicken. Boil the cooked noodles separately.

When serving, add noodles in portions, pour in separately prepared broth and vegetables and meat, garnishing the dish with finely chopped herbs. The aroma of lagman is incomparable! In addition to the greens, ready lagman can be seasoned with vinegar soy sauce or spicy seasoning. These additional spices can also be placed on the table so that everyone can choose what they want according to their taste.

Lagman is one of the most common dishes on the menu of any cafe, restaurant, or canteen in Uzbekistan. It's definitely worth a try! But we note that if you are served long noodles (Uyghur lagman), you will have to be patient. The dish is very tasty, but it will take time and a little practice to get used to eating it. In most cases, they often cook Uyghur lagman, the Uzbek lagman is more common in the Bukhara, Samarkand regions and in the Fergana Valley.

They often sell almost ready-made noodles for lagman; all that remains is to fill it with broth, fry the meat and generously garnish with herbs (onion, cilantro, dill, celery, parsley).

Here is one of recipes, describing, how to cook Uzbek lagman:

Preparation:

Knead a stiff dough from milk, yolks, flour and leave it for 2 hours. Roll out the dough thinly and cut it into long narrow strips, which can then be stretched further. Boil the resulting noodles in salted water for 10 minutes, then place in a colander and let the water drain. Season the finished noodles with vegetable oil.

Cut the meat into small pieces, the onion into rings. Fry the meat and onions in oil, then mix with tomato paste, add pre-soaked peas and simmer for 10 minutes. Add carrots and turnips, cut into strips, and crushed garlic, simmer for another 10 minutes. Then add potatoes, cut into strips, cumin, salt, pepper and half a glass of meat broth. Cook until done.

To warm up the lagman before serving, pour the remaining meat broth over the finished noodles and bring to a boil. Noodles (lagman) are placed on the bottom of the casserole, meat and vegetables are placed on top and the sauce remaining in the cauldron is poured over.

Photos of preparing lagman:

You can prepare lagman at home from any meat, but it is advisable to take fatty meat without bones. Real lagman is prepared exclusively from special noodles, but since it is not available everywhere, lagman can be prepared from spaghetti or other suitable pasta.

According to one hypothesis, lagman came from China, and according to another, from Japan, but nevertheless, lagman is very popular among residents of Asian countries. Here you will find out or which I have already published. He also cooks excellently according to his recipe. Very important, we will publish it soon.

The recipe for making lagman at home is designed for four servings. You can prepare it in 1 hour; if you, for example, took chicken meat, then the cooking time will be significantly reduced. The nutritional value in lagman is 100g. – 161 Kcal, 10g. – fat, 4g. – carbohydrates and 13g. - squirrel.

Lagman at home

Ingredients:

• 300 gr. fillet of any meat;
• 1 pack of spaghetti;
• 3 potatoes;
• 3 onions;
• 2 tomatoes;
• 1 carrot;
• 2 pcs. sweet pepper;
• 50 gr. tomato paste;
• Vegetable oil;
• Parsley, dill and celery;
• 3 cloves of garlic;
• Seasoning (cilantro, cumin, saffron, star anise, bitter and sweet red pepper);
• Sugar;
• Salt.

Cooking method:

You can prepare noodles for lagman at home yourself, or you can cook it with store-bought spaghetti. To do this, you just need to boil the spaghetti in salted water, rinse in a colander and place in a deep, preferably ceramic bowl.

Prepare the sauce:

1. Peel the onion and chop finely.
2. Take a deep frying pan or saucepan, heat the vegetable oil and add the onion.
3. Cut the meat into small cubes and place in the pan with the onions. Fry the meat and onions over high heat for 7 minutes, stirring constantly.
4. Peel the carrots, cut into small cubes and add to the meat, add tomato paste and fry over low heat for about 10 minutes.
5. Peel sweet peppers and tomatoes, cut into small cubes; it is advisable to take peppers in two colors so that the dish looks beautiful. Add to the meat and fry for 5 minutes over low heat.
6. Pour 1.5 - 2 tbsp into the pan. water. Peel and finely chop the potatoes and add to the meat.
7. To make the sauce aromatic, spices must be added to the meat after adding water and potatoes, salt and pepper the sauce, add a little sugar, then cover the pan with a lid and cook for 10 minutes over low heat.

The sauce is ready!

Before serving, pour the sauce over the spaghetti, sprinkle with chopped herbs, and add garlic.

Many people serve chopsticks with lagman, but since many Europeans cannot use them, lagman can be eaten with a fork and spoon, since lagman is served not only as a soup, but also as a second one. Now you know how to make lagman at home.

Bon appetit!

Today I bring to your attention the favorite national dish of the peoples of oriental cuisine - real lagman - noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I very often cook pilaf, samsa, and lagman at home for my beloved husband.

Lagman, prepared with your own hands at home, turns out to be unusually aromatic and satisfying; it can be both the first and second course. . At large quantities Lagman broth is similar to soup; with other cooking methods it is like noodles with gravy.

Some housewives prepare “European” lagman from chicken; it turns out to be less high in calories and light. And some people like lagman with pork, but in Islam it is forbidden to eat pork. At home I always cook classic recipe real Uzbek lamb lagman.

The main ingredients of this delicious dish are: meat (beef or lamb), homemade pulled noodles (chuzma) and gravy (vaja).Vegetables used include potatoes, eggplants, cabbage, garlic, pickled capsicums, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially delicious with smoke in a cauldron over wood. Have you ever cooked lagman over a fire?

Culinary tips and subtleties of preparing lagman at home

• Young lamb (meat from sheep from three months to one year), this type of lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook lagman in Uzbek style at home: step-by-step recipe

When preparing this recipe, you cannot change only two ingredients - meat and noodles, the rest is at your discretion.

Some people like the combination of two types of meat, others more meat in a dish, some allow the preparation of chopped noodles.

How to make gravy

Ingredients:

• Lamb - 0.7 kg
• sunflower, cottonseed oil - ½ tbsp.
• vegetables: peppers, cabbage, green beans, eggplants, tomatoes
• root vegetables: turnips, carrots, radishes, potatoes - 300 gr.
• garlic and onion - 1 head
• spices: parsley, cilantro, celery, basil, chili pepper - to taste
• spices: coriander, star anise, oregano, cumin - to taste
• tomato paste - ½ tbsp. l.

The sauce for the dish can be made thicker or thinner.

If you want to prepare a thick sauce, then all the vegetables included in its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And the more liquid sauce certainly includes potatoes, and all the components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out very soft.

Step-by-step preparation:

Wash the lamb, trim it from the membranes and cut it into pieces the size of a matchbox.

Pour oil into a heated cauldron, after it is hot, carefully place pieces of lamb into the cauldron and season with salt and pepper.

Wash, peel and cut all vegetables into small cubes. Cut the onion into half rings. Chop the garlic.

When the lamb pieces are evenly fried to a light brown crust, start adding them to the vegetables at intervals of 5 minutes in the following order: onions, carrots, potatoes, Bell pepper and finally tomatoes.

Add tomato paste to the sauce, stir the contents of the cauldron, and pour into it hot water, the level of which should be 2–3 fingers higher than the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, add chopped garlic to the sauce, add all the spices specified in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Add finely chopped celery leaves and chopped parsley to the sauce, close the cauldron tightly and let the sauce brew for a while.

How to prepare dough and noodles

Cooking the noodles will require patience and time. So whether you make dough for lagman or make do with store-bought special noodles is up to you. Long pasta is sold in factory packages and is called “Lagmon”.

And if you want to truly taste the taste of this delicious food, you need to make the noodles for it yourself.

Ingredients:

• flour -3 cups
• egg - 2 pcs.
• water - 2/3 cup
• salt, soda
• vegetable oil - 2 tbsp. l.

Step-by-step preparation:

Mix flour in equal proportions, add eggs and salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and stick to your fingers. Don't rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little flour at a time to form a stiff dough. Gradually it will become pliable. Then knead the dough long and thoroughly.

Roll the finished dough into a ball, wrap it in a cloth napkin and leave for one hour in the refrigerator. After an hour, take out the dough, knead it well again, add flour if necessary.

After an hour, take out the dough, knead it well again, add flour if necessary.
Roll out the round dough into a layer. Cut into small pieces, then roll into identical sausages.

It is also very important to stretch the noodles correctly. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and smooth noodles. But if you have patience, then everything will certainly work out. To make it easier to pull out the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into ropes. Be sure to lubricate each string with oil so that the noodles do not dry out and the dough does not tear.

First, start rolling the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is achieved.

Boil the noodles in plenty of salted boiling water. After the noodles float to the surface, cook for one minute, this is enough. After this, you need to rinse the noodles with cold water and then grease them with oil.

Spices and seasonings

Spices and seasonings are important in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, cumin, coriander, peppercorns, celery, jusai (onion, which gives the delicacy a light garlicky aroma), also dominates in the dish raikhon (purple basil)

How to serve lagman

Serve this Asian dish for family dinner should be served hot in deep bowls.

Lagman is combined into one dish before consumption. If the meat is fried in large pieces, then cut it into portions. And if the noodles have cooled down, pour boiling water over them.

First, put boiled noodles in a bowl, then put pieces of boiled meat and vegetables in it and fill everything with rich meat broth.

Chop more greens - dill, parsley. To add a special aroma, add cilantro. To make the dish spicier, you can season it with crushed garlic and dill seeds, adding ground red pepper, and serve spicy sauce and vinegar sauce.

This classic version preparing lagman in Uzbek style, but this recipe can be varied according to the season, availability of products and taste preferences.

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Original message Recipes_dishes

Lagman recipe

Delicious Lagman

Ingredients:

800 g long noodles

700 g meat

2 large onions

2-3 carrots

Tomato paste or 3-4 tomatoes

4-5 potatoes

4 tbsp. l. vegetable oil

Ground black pepper

Dill, parsley, rosemary, basil.

Cooking method:

1. In a cauldron vegetable oil sauté finely chopped onion until transparent.

2. Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark brown).

3. Add finely chopped carrots and fry.

4. Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, add salt and pepper, cover and cook for 15 minutes.

5. Cut the potatoes into small cubes, add to the sauce and cook until tender.

6. Add finely chopped herbs, bay leaf, close the lid, remove from the stove and let sit for 10 minutes.

7. Separately, boil the required amount of spaghetti in salted water, drain the water, rinse with cold water (so that the spaghetti does not stick together, if you cook it more than once, after washing it must be sprinkled with oil), arrange in portioned plates and pour over the sauce.

Lagman

Required for cooking:

Beef (lamb) - 700-800g.,

Margelan radish - 2 medium pieces,

Turnips - 2 medium pieces,

Potatoes - 5 small,

Carrots - 2 medium pieces,

Onions - 2 pcs.,

Bell pepper - 1,

Tomato paste - 4-5 tablespoons,

Noodles (I have ready-made lagman noodles),

Garlic, herbs, cumin, pepper, salt.

Cooking method:

1. Fry small pieces of meat (in this case lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).

2. Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.

3. Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.

4. Pour in boiling broth (boiling water) and bring to readiness (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.

5. Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.

Lagman

Ingredients:

Meat (beef) - 800 g

Potatoes - 6 pcs. (medium)

Carrots - 2 pcs. (average)

Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it’s not there, replace it with cabbage) - 200 g

Onions - 4-5 pcs.

Tomatoes - 3 pcs.

Bell pepper - 3 pcs.

Cilantro (or parsley) - half a bunch

*Hawaedzh seasoning - 1 tbsp.

Salt, freshly ground pepper - to taste

Bay leaf - 1 pc.,

Vegetable oil - 2-3 tbsp. l.

Noodles (this amount will be a lot for lagman, the rest needs to be dried and put away until next time):

Flour - 500 gr.,

Eggs - 5 pcs.,

Salt - 1 tsp.

*Hawaej - Yemeni seasoning for soup:

Turmeric - 2 tsp.

Cariander - 3 tsp.

Ground cardamom - 1 tsp.

Ground cumin (jeera) - 3 tsp.

Black pepper (I used ground) - 2 tsp.

Mix all the spices and pour into a jar with a tight-fitting lid.

1. We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if you are too lazy to do this, you can buy ready-made wide egg noodles in the store.

We only make dough using eggs, but you can also make regular dough. dumpling dough(it’s easier to knead and roll out by hand)

Place flour, eggs, salt in the bowl of a kitchen machine. knead for 5 minutes. Wrap the dough in cling film and leave to “rest” for about twenty minutes. Then knead the dough again and you can roll it out. Roll out as thick as dumpling dough.

2. Cut noodles 0.5 cm wide from the rolled out dough and boil in salted water.

3. Pour vegetable oil into a cauldron, heat it, put the meat cut into cubes. Fry the meat until golden brown.

Add onions to the meat, you can cut them into cubes or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.

4. Simmer the meat until cooked (until soft). If the meat is tough, it is better to simmer a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.

Cut the potatoes into cubes and place them in a cauldron with the vegetables and meat. Simmer for 5-10 minutes.

Add chopped cabbage and stir.

5. Immediately add chopped bell peppers and diced tomatoes. Stir and simmer for five minutes.

Pour boiling water over everything. There is enough water so that there is approximately two fingers of water above the surface of the vegetables.

Salt, pepper, add seasonings and simmer for about half an hour.

Five minutes before readiness, add herbs, bay leaf, and salt and pepper if needed.

6. Submission. Place the boiled noodles in a casa (or other deep bowl)

Place stew of meat and vegetables on top, pour in broth. When serving, lagman can be sprinkled with herbs.

Lagman - Uzbek thick soup - an easy-to-prepare appetizing dish

We will need:

Beef or lamb - 0.5 kg.

Thin long noodles or spaghetti - 0.5 kg.

Onions - two pcs.

Carrots - two pcs.

Two potatoes

Sweet bell pepper.

Garlic - three cloves

Greens to suit your taste

Ground black pepper

Red pepper (paprika)

Vegetable oil

Cooking method:

1. Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare. Especially if you don't make homemade noodles. Search, you will find good noodles on sale, now there is nothing in stores.

2. As always, first we need boiling water.

3. Cut the meat into small pieces.

4. Chop the onion.

5. Cut carrots and potatoes into cubes.

6. Finely chop the garlic.

7. Sweet peppers can be cut directly with the grains.

8. Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked.

9. Add onion to the fried meat, mix and lightly fry.

10. Place potatoes, carrots, peppers, garlic in a pan and fry everything, stirring constantly.

11. Then pour boiling water so that the water covers the vegetables.

12. Salt, pepper and cook over low heat until fully cooked.

13. Boil the noodles in a large amount of salted water (of course, we immediately take boiling water) and drain in a colander. By the way, we don’t break the noodles, but cook them whole.

14. Place a portion of noodles into deep plates and add gravy, adding broth as desired.

15. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman

Ingredients:

Lagman noodles

Beef

Carrot

Green radish

bell pepper

Tomatoes

Potato

Vegetable oil

Method for preparing lagman:

1. Cut the meat into medium cubes.

2. Cut peppers and carrots into strips, radishes and onions into cubes.

3. Heat vegetable oil in a cauldron. Add meat. Cook until the meat changes color.

5. Salt and add spices. To cover with a lid.

6. While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic.

7. After 10 minutes. add garlic, tomatoes. Potato.

8. Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

9. Cover with a lid and cook until the potatoes are done. Switch off. Let it brew.

10. Place the noodles in a plate, pour in the gravy and sprinkle with cilantro and dill.

The best gratitude is adding an entry to the quote book :)

If you want to surprise with your culinary skills, we recommend preparing lagman at home. This simple but incredibly satisfying dish came to us from Asian countries. It’s easy to prepare lagman at home, all you need is necessary ingredients, the main one being special noodles. You can buy noodles in specialized stores that sell products for cooking Asian dishes. Although you can use regular spaghetti.

We are sure that your family will be happy with this dish. We will look at some of the most best recipes and we’ll tell you how to cook delicious lagman at home step by step.

Lagman classic

Today we will look at the most versatile recipe for lagman at home. Even the most inexperienced housewife can prepare the dish according to the recommendations.

You will need:

• 350 grams of chicken meat;
• one package of spaghetti;
• four potatoes;
• onion - three heads;
• two medium-sized tomatoes;
• carrots - one piece;
• two sweet peppers;
• small package of tomato paste (about 60 grams);
• vegetable oil;
• herbs, spices, salt to taste;
• a few cloves of garlic.

How to cook:

1. Cook the noodles in salted water.
2. In a deep frying pan, fry onions, meat, carrots and tomato paste in vegetable oil.
3. Next, chop the pepper and garlic and fry everything with the meat. Then add chopped tomatoes and herbs.
4. Cut the potatoes into small cubes. Add two glasses of water to the pan and add the potatoes.
5. Simmer the meat with potatoes and vegetables over low heat for 20 minutes, covered.
6. To make the sauce more flavorful, add spices. Chicken lagman at home is ready!

Pork lagman in a slow cooker

The homemade pork lagman recipe is different in that the meat dish can be prepared in a regular slow cooker.

For this recipe you need:

• a kilogram of pork, maybe a little less;
• one bell pepper;
• two carrots;
• onion head;
• three to four small tomatoes;
• vegetable oil;
• about four potatoes;
• three cloves of garlic;
• two glasses of water;
• coriander, paprika and other spices by eye;
• special noodles – half a kilo.

To prepare the dish you need:

• beef - 400 gr;
• one carrot;
• eggplant – 200 gr;
• tomato paste – 100 g;
• radish – 100 gr;
• parsley, bay leaf to taste;
• noodles – 300 gr;
• vegetable oil;
• broth - 2 liters;
• spices.

How to cook:

1. Preparing lagman at home does not take much time. First you need to cut the meat into small pieces, and then fry it until golden brown in the “duckpot” where the lagman will be cooked. Add water and simmer until done.
2. Cut the vegetables (eggplant, radish and carrots into cubes). Fry vegetables, except potatoes, in a frying pan with added oil.
3. Add vegetables and potatoes to the meat and season with broth. Next we add spices and herbs.
4. The noodles must be cooked separately. And before serving, pour over the prepared dish.

As you can see, anyone can prepare lagman at home. You can cook this dish on the stove or use a slow cooker. In any case, you will be satisfied with the result. Lagman is perfect for lunch and dinner. If you prefer a more dietary diet, then lagman can be prepared using turkey or rabbit meat.