Lagman

Lagman is a Central Asian dish that is something between noodles with gravy and soup. Read more about Lagman .

For this famous dish, homemade noodles are prepared and served with a meat sauce called “waju”. How to create waja for lagman and the usual method for making homemade noodles are in this recipe.

We suggest preparing a hearty and tasty beef lagman for lunch. A dish of meat, vegetables and long noodles is being prepared, which we will prepare at home. But not classic pulled noodles, but more ordinary, least labor-intensive.

Beef lagman is a very appetizing homemade dish that will amaze you with its juiciness and catchy taste. Be sure to please your guests or household members with lagman. Everyone will be satisfied and full!

Lagman for lunch, quick. This is not a “real” lagman, but a frisky vegetarian version of a famous dish - with store-bought noodles and soy meat.

Lagman is a common dish of Central Asian cuisine, the constant basis of which is “pulled” noodles. Some people call lagman soup, but this is not entirely true. Real lagman is prepared in a cauldron, where meat and vegetables are fried in a certain way, and only at the end water is added to the cauldron. This particular manufacturing method is considered correct. Lagman with beef is perfect for a family dinner or a dinner party. We are convinced that success will be guaranteed!

The individuality of the lagman is its step-by-step and separate production. Here, finely chopped vegetables are separately fried - onions, sweet peppers, tomatoes, carrots, greenish radishes, eggplants - and, of course, meat and spices. For this dish they use beef, lamb and even chicken.

Lagman is a very fragrant, slightly spicy, thick first dish of meat with vegetables and noodles that everyone will like without exception. We don’t always have enough time to make noodles, so we offer a recipe for Uzbek-style lagman with ready-made noodles.

The Central Asian national dish is a thick, rich soup-lagman. The recipe for lagman soup came to Central Asia from China, and countless varieties of this dish appeared here. The main thing here is lagman noodles; the soup can be prepared in different ways, but the constant is making the noodles by hand, by stretching the dough.

Traditional lagman is prepared with lamb and stretched long noodles. Our lagman will be made with tender bunny meat, because we do not pretend to execute the recipe correctly. We offer an improvisation on the theme of a hearty and fragrant dish of meat, vegetables and hand-cooked noodles.

I suggest you prepare real lamb lagman. Rich, fragrant and simply wonderful lagman will appeal to everyone without exception. We will prepare noodles for lagman without the help of others. Be sure to save this excellent recipe.

Lagman is a common Central Asian and Chinese dish, which is now popular in our country. This recipe is used to prepare lagman with chicken, potatoes and radish.

A hearty meat dish of Central Asian cuisine. With homemade noodles and vegetables.

One of the most beloved dishes of my youth is fried lagman or in Uzbek “kovurma lagman”. I would like to share with you the recipe for this delicious, very tasty and satisfying dish.

One of the most common dishes in Uzbekistan is lagman. If you have eaten real lagman at least once in your life, you will adore it all the time. We present for you a recipe for sliced lagman (kesma lagmon).

Surely, by now everyone has already tried lagman. Or haven't tried it yet? This dish is very popular among the peoples of Central Asia. So we decided to try another recipe and share it with you.

Vegetable lagman is an indescribably tasty, fragrant and satisfying dish that will surely win your heart and will certainly become one of your favorites.

Technology comes to the aid of housewives, which, naturally, is invented by men. Let's prepare lagman in a slow cooker. It's fast now. How delicious!

We prepare delicious lagman at home.

The perfect solution for a meatless lunch. Simple, tasty, inexpensive and harsh.

We really liked the lagman with rice. Since then, this dish has been a frequent guest on our table.

Don’t miss the opportunity to amuse your loved ones with a fragrant, rich dish of Asian cuisine - lagman, the taste of which will be remembered forever. This lagman recipe is slightly simplified and adapted to our abilities and conditions.

There are a huge number of varieties of lagman. True experts will say that this is just an adaptation of the “real” lagman. This dish constantly causes a lot of controversy about the recipe. And I recommend a vegetarian version of the famous dish.

Lagman is a hearty, fragrant Central Asian dish of meat with vegetables and noodles. We'll create the noodles ourselves. Not the classic pulled noodles, but still homemade. Even with the usual version of lagman you need to tinker, but the mind-blowingly tasty dish is worth it.

This dish is actually prepared according to the usual Uyghur recipes, specifically without potatoes and with rice noodles. I simply adapted this lagman recipe for Lent, and this lagman also adds jusai herb, which we simply cannot get in the middle zone, and I replaced it with onion feathers with garlic or aromatic onions. At the moment, Petrov's Fast is underway, and such a lagman approaches it in an inadmissibly better way.

Delicious lagman. This recipe is for fish lovers. You can cook it with fish broth or water.

Prepare lagman for a home holiday or on a day off when the whole family gathers at the table. The unusual thing about this recipe is that instead of elongated noodles, flatbreads are used.

Inspired by a Central Asian meat dish. I cook lagman from beef, with udon noodles, for satiety I add chickpeas to the lagman.

Lagman soup is a recipe that appears to have been invented by the Uyghurs and later spread throughout Central Asia. The production of lagman has national individualities, there is a Uyghur lagman, an Uzbek lagman. The recipe for making Uyghur lagman includes making a special seasoning called prolaza. This dish is often also called lagman , the recipe for making it is almost the same, they just add more broth. There is no one rule on how to properly prepare lagman. Usually, lagman noodles are prepared manually from dough. Noodles for lagman are pulled out from a piece of dough, but usually they are cut later to make it easier to eat lagman. A photo of the noodle making process is needed if you set out to prepare a real lagman. Lagman is usually prepared from lamb; pork lagman is the least common. In a nutshell, how to cook lagman: first we prepare the gravy with meat and vegetables, boil the noodles, then we combine them together in a plate and sprinkle our lagman with herbs. A recipe with a photo of how it is forbidden better indicates all the subtleties of the process of how to prepare lagman. In principle, it is not necessary to know how to prepare noodles for lagman; you can buy them. A very exciting and tasty dish is fried lagman. From the name it is already clear how to prepare lagman. The recipe for fried lagman is very similar to ordinary lagman, the difference is that the noodles are fried and later poured with sauce. From time to time, fried lagman is prepared with pieces of omelette.

Lagman

Lagman recipes

A total of 8 recipes posted

Lagman in Uyghur

Friends, I present to your attention a dish of oriental cuisine - lagman. Lagman can be Uzbek and Uyghur, it differs between.

Ingredients

Water - 1.5 l
Beef pulp - 300 g
Ground zira (Cumin) - 0.5 tsp.
Fresh cilantro – 5 sprigs
Ground coriander - 0.5 tsp.
Ground coriander - 1 tsp.
Homemade pulled noodles – 300 g
Green onion - 2 feathers
Onion - 1 pc.
Sesame oil - 2 tbsp. l.
Sesame oil – 60 ml
Carrots - 1 pc.
Dungan pepper - 1 pc.
Ground red pepper - 1 tsp.
Ground black pepper - 1 pinch
Fresh parsley – 5 sprigs
Tomatoes - 2 pcs.
Green radish - 1 pc.
Salt - 1 pinch
Extra salt - 1 tsp.
Garlic arrows - 100 g
Tomato paste - 0.5 tbsp. l.
Apple vinegar - 1 tbsp. l.
Fresh green beans - 100 g
Garlic - 3 cloves
Garlic - 2 cloves

Kaurma lagman

Kaurma means fried. In the East there is such a recipe for lagman. I would like to note that it is natural.

Ingredients

Beef pulp - 350 g
Zira (Cumin) ground – 1 g
Fresh cilantro – 5 sprigs
Homemade pulled noodles – 300 g
Onion - 1 pc.
Refined sunflower oil – 35 ml
Carrots - 1 pc.
Ground red pepper - 3 g
Sweet pepper (Bulgarian) - 1 pc.
Tomatoes - 2 pcs.
Salt - 8 g
Chicken eggs - 2 pcs.

Lagman from Stalik Khankishiev

Stalik Khankishev is already an indisputable authority in the matter of oriental cuisine. And his lagman, based both on Uzbek traditions.

Ingredients

Lamb broth – 1000 ml
Sliced beef – 600 g
Zira (Cumin) dry - 0.33 tsp.
White cabbage – 300 g
Celery root - 1 pc.
Dry coriander - 0.33 tsp.
Turmeric - 1 tsp.
Refined sunflower oil – 100 ml
Carrots - 1 pc.
Wheat flour - 330 g
Allspice – 3 pcs.
Ground red pepper - 1 tbsp. l.
Hot pepper - 1 pc.
Fresh parsley - 1 bunch
Tomatoes - 1 pc.
Reddish radish - 2 pcs.
Pepper mixture - 1 tsp.
Salt - 1 pinch
Chicken eggs - 3 pcs.

Lagman with lamb

Traditional lagman is usually prepared with lamb meat; it also requires special long noodles. Meat dressing.

How to cook lagman at home

The state Uzbek cuisine is generous with true culinary masterpieces, including a huge number of hearty meat dishes. In the hands of the most experienced culinary specialist, it would seem that the most ordinary products are transformed into unique dishes and works of culinary art.

One of such dishes is lagman. In fact, these are stretched noodles, but in addition to them, the dish itself also contains rich meat broth, vegetables and the most delicious lamb. How to cook lagman at home? Although the dish takes quite a long time to prepare, anyone can handle it if you arm yourself with step-by-step controls and carefully follow the sequence of actions.

Individual manufacturing

Lagman is usually attributed to Uzbek cuisine, but in fact the question of its origin remains controversial. In old China, they prepared something similar, but then the recipe underwent changes many times and was supplemented under the influence of the cultural characteristics of various nationalities living in Asia.

Individual manufacturing

Lagman is an indescribably satisfying and very tasty combination of long Central Asian spaghetti (noodles), fragrant herbs and spices, broth and meat. The important aspect is that the noodles for the dish are usually prepared by hand. A spectacular and interesting process. If you have ever watched this action, then you probably understand what we are talking about.

Uzbek noodles or lagman is a dish that is prepared differently in different regions of the country. The manufacturing process certainly includes drawing noodles from long flagella, which are first rolled and then stretched. To get narrow noodles, you need to master the masterly art of winding ropes around your hands for the purpose of further stretching them.

Naturally, it is difficult to repeat this process at home, but you can try. The second method of making noodles involves cutting narrow dough into long strips into classic homemade pasta.

Delicate noodle dough is made from just 4 ingredients. This is flour with water, egg and salt. Vinegar is added to the dough from time to time.

Various sauces are served with lagman. This could be a special vinegar infused with pieces of carrots, cilantro and parsley root. Soy sauce will perfectly highlight the taste of lagman. Lazzhan sauce, consisting of hot pepper, salt and garlic, will add colorful spicy notes.

Lagman is a hearty dish that perfectly fills you up and helps satisfy your hunger forever. And all because this is not just a soup, but a masterly combination of noodles with meat, broth with vegetables. And all this splendor can fit on one plate.

What ingredients are needed for lagman?

Meat. Usually this is lamb, but, although less often, pork, beef, and chicken are also consumed.
Vegetables. Chopped onions and carrots are sautéed in a frying pan, and bell pepper, tomato, eggplant and/or white cabbage are added for a distinct taste. Other vegetables you can add include beans, green beans, celery, etc.
Bouillon. It is cooked from meat for quite a long time so that it comes out rich and fragrant. The 2nd or 3rd broth needs to be strained so that bone fragments, for example, do not get into the dish.
Spices. They can be quite sharp, and lagman is also seasoned with vinegar and soy sauce, which gives it a special flavor.
Noodles. It is boiled separately, then placed on a plate before serving, poured with broth, meat and vegetables are added, and garnished with chopped herbs. After which they begin tasting.

Regular lagman (Uzbek)

For a rich lagman made from the most delicate homemade noodles, the following ingredients will be useful:

500 g lamb;
3 tbsp. meat broth;
3 pcs. potatoes;
1 PC. turnips;
5 pieces. onions;
1 clove of garlic;
2 tbsp. peas;
0.5 tbsp. vegetable oil;
2 tbsp. tomato paste;
Zira;
Salt pepper.

For the noodle test you will need:

400 g flour;
3 yolks;
0.5 tbsp. milk.

Regular lagman (Uzbek)

Manufacturing:

We begin production by kneading the dough. In a separate container, combine the yolks and warm milk, then add flour and knead the dough. We leave it to rest for several hours, after which we roll it out as thinly as possible and cut it into long strips. For the narrowest noodles, it is better to stretch the purchased strips.
Boil our noodles in salted water for about 10 minutes, drain in a colander to remove excess water. Add oil (vegetable) to the boiled noodles.
Let's move on to preparing the meat. We wash the lamb in cool water, then cut it into careful, small cubes. Heat a frying pan to fry the meat. Add onion cut into half rings and mix. We also add tomato paste and peas (previously soaked). Simmer all ingredients covered (10 minutes).
Next, add carrots and turnips to the frying pan (cut into strips, squeeze out a clove of garlic. Stir, simmer for 10 minutes.
Add other vegetables to the pan. This will be potatoes cut into strips. Then come spices and salt, also 1⁄2 tbsp. broth. Cook until the potatoes are completely cooked.
Before serving the lagman, pour the boiled noodles with broth and boil. In a serving dish (kasushka), first place homemade noodles on the bottom, then meat and vegetables. The final finishing touch is the waja, which remains in the pan.

Secrets of perfect noodles:

Uyghur lagman

To make guira lagman you need to prepare the following products:

300 g of meat (lamb, pork);
1.5 kg. noodles;
Onion;
3 pcs. bell pepper;
200 g of Chinese cabbage;
70 g celery;
100 g green beans;
250 g tomato;
Soy sauce;
2 tbsp. tomato paste;
10 g ginger;
Hot peppers;
4 cloves of garlic;
Salt pepper;
1 tsp hajo;
100 ml. vegetable oil;
1 tbsp. starch;
310 ml water;
1⁄3 testicles.

Uyghur lagman

Manufacturing:

Dry the meat piece washed in running water. We cut it into thin pieces of a fairly large size. In a bowl, beat the egg and combine about a third of it with the chopped meat. Then salt, aromatic pepper. Now we are making the marinade. To do this, combine soy sauce and starch, add 2 tbsp. untainted water. After the mixture is thoroughly mixed, combine it with the cooked meat. Marinate the meat for 1-2 hours.
Let's move on to preparing the vegetables. We cut the Pekinka thinly into squares. Washed tomatoes - cubes. We remove the stalk of the bell pepper, clean out the seeds, and then cut it into squares. Cut the green beans and celery into not very large pieces. Peel the onion and chop it into half rings. Chop the peeled garlic finely with a knife. Three ginger on a grater. Finely chop the hot pepper.
Heat a frying pan with oil (vegetable) over high heat. Place the marinated meat pieces and fry until lightly browned, stirring occasionally. After 2-3 minutes, add the onion, continue frying for another couple of minutes, stirring from time to time so that the onion does not burn. Add 2 tbsp to the pan. soy sauce, mix thoroughly.
Add chopped celery, tomato paste, and salt if necessary to the frying pan. Fry for another 1-2 minutes.
Next, add other vegetables evenly to the pan. First the beans, then the green beans, mix all the ingredients and fry for a couple of minutes. Next we send tomatoes, bell and hot peppers, ginger and garlic. Then it’s time for hajo seasoning and dark pepper. Mix all the ingredients in the pan well. Fry for 5 minutes, stirring occasionally.
Reduce the heat, cover with a lid, and simmer over low heat for about 10-12 minutes.
Boil the noodles separately.
The dish is served to the table in portions. First put noodles on the bottom of the deepest bowl, then meat, vegetables, pour broth, sprinkle chopped herbs on top. Lagman in particular is not bad until it has had time to cool down.

Lagman is a dish that would seem very difficult to prepare, but is quite simple in execution. Yes, preparation takes some time, but the result lives up to all expectations.

What is needed for a tasty lagman?

Most of the goods are as ordinary and affordable as possible and can be found in any refrigerator or nearby store. For the dish to be a success, you need to carefully follow the recipe and sequence of actions, then the finished noodle soup will become a unique treat worthy of dear guests.

The rich taste and smell of lagman are spices and the freshest herbs, which are generously sprinkled on the finished noodles. What spices should you choose? First, those that mix perfectly with meat give it a piquant quality and emphasize its taste properties. These are hadjo, suneli hops, a mixture of herbs, also dill, parsley, dried carrots, paprika, etc.

Preparing noodles for lagman also has its secrets and aspects. This process in the homeland of lagman is nothing less than a virtuoso creative show, during which thin dough is transformed into long noodles. You can naturally use the store-bought version for the dish, but it is unlikely to compare with the real homemade product in taste and tenderness.

Nevertheless, the noodles prepared with zealous and attentive hands take on all the care of that person. who cooks it? Therefore, it is transformed into a culinary masterpiece, which is prepared from the most common ingredients available to everyone.

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History of the dish lagman

Pilaf, baklava, khinkali... Hearing the names of these dishes is like immersing yourself in an oriental fairy tale. The highlight of the culinary art of the East can confidently be called lagman - an unusual type of noodles with meat and vegetables. But not many people understand whose national dish is lagman, where does it come from?

History of the dish

Almost everyone thinks that this tasty treat came to us from Central Asia, but this is not entirely true. The history of pulled noodles (as its name is translated) goes back to the distant past - during the reign of the Chinese kings.

How to cook correctly

Regardless of national individualities, lagman certainly contains noodles, meat, vegetables, herbs and spices. The noodles are prepared only by hand from a stiff dough similar to dumplings. There are two methods of its production:

tenderloin;
pulling.

In the first case, the kneaded dough is rolled out thinly and cut into narrow, long strips - this is a simplified version, somewhat reminiscent of making Russian noodles in chicken broth. The actual traditional recipe involves stretching the dough into thin sausages like spaghetti. From time to time, the noodles are fried in advance.

The second mandatory ingredient of any lagman - meat - is selected based on regional preferences, but most often lamb or beef (veal) is used. Some recipes contain chicken (duck, turkey) and very rarely pork, because lagman is a dish of Muslim peoples.

The presence of vegetables is another prerequisite for making exotic noodles. Their list is amazingly diverse and allows you to guess whose dish lagman is. Depending on the season, carrots, potatoes, cabbage, peppers, eggplants, radishes, tomatoes and even cucumbers can be consumed. A special highlight is given to lagman by onions, garlic, hot peppers, spices and local herbs.

How true it is

Lagman is a very tasty, satisfying hot dish. It can be served either as a soup cooked in a cauldron, or as a side dish with fragrant meat and vegetable gravy of varying thickness.

Pay attention! Lagman is not a dietary product. One serving can contain up to 250 kcal per 100 grams of finished dish.

It is poured into a kes (kisushka, kasu) - a huge clay bowl and eaten with a spoon or fork. From time to time, ethnic restaurants may offer special wood sticks.

Main types

The unique range of dishes is based on the representative of whose cuisine lagman is. In almost everything, not only the method of preparing and serving the dish, but also the list of components included in the composition depends on the country of origin.

Uigur

A bright representative of his own family. The traditional recipe involves the use of lamb, green beans, eggplant, cabbage, radish and, of course, tomatoes or tomato paste.

Take note! If you want to cook a classic of the genre, forget about using potatoes: real Uyghur lagman is cooked without them.

Meat for Uyghur dishes is often marinated in advance. The noodles are made using the pulling method and boiled separately. The distinctive highlight of the dish is a thick meat sauce with the addition of a huge amount of pepper, garlic and spices (turmeric, cardamom, cumin).

Guyru lagman

Vegetables for its production are cut into elongated slices and fried in a deep, thin-walled frying pan over high heat, which makes them slightly crispy. The recipe of the dish implies the greatest preservation of the appearance of vegetables - this is its highlight.

Mongolian

One of the most exotic varieties, it is prepared this way with the introduction of a fermented milk product - katyk. It is difficult to classify it as a purely Mongolian dish: it is also popular among the Bashkirs, Tajiks, and other Turkic peoples. The sauce for Mongolian food is made from meat broth, a huge amount of various vegetables and spices, and only at the very end a little katyk is added, which makes its taste and smell inimitable. Each family has its own special recipe for making it, but one thing remains constant - the dish is certainly prepared on the basis of lamb or veal, and the noodles are stretched by hand.

Uzbek

In Uzbekistan they prepare a dish that is fundamentally different from the traditional Uyghur one. The difference lies in both the production method and the manner of serving. Uzbek lagman, unlike Uyghur or Dungan, is a thick, rich soup cooked in a cauldron, and not in a deep frying pan.

A subsequent corresponding individuality of Uzbek food is the appearance of the noodles, which are cut into narrow strips, and not stretched into long ropes. The meat is also cut into small cubes, as are vegetables, among which you can rarely find radishes or radishes, which are so popular in the Uyghur recipe. The dish is served in deep clay plates, generously sprinkled with local herbs - cilantro, parsley, celery.

In Khorezmian

Despite the fact that Khorezm is located on the territory of modern Uzbekistan, the method of making the local lagman does not have much in common with the usual Uzbek one. The Khorezm dish has a second name - “shivit osh”, which translated means “dill soup”. As is clear from the name, its recipe contains a huge amount of dill, which not only gives it a peculiar piquancy, but also makes the dish very wonderful. Moreover, dill is added not to vegetables stewed with meat - waju, but specifically to the noodle dough. Khorezm-style lagman is served topped with a special snow-white sauce based on a fermented milk drink with sour cream. Having tried this dish once, it is difficult to forget its unique taste, and most importantly, its unique appearance: solemn, summer, catchy.

Conclusion

Lagman is a rather collective image; the story of its origin is similar to a cookbook that can be read endlessly. Every time you turn another page, you discover something new and unknown.

The Kirghiz serve it on special dishes with curved edges, the Kazakhs add an omelette to the recipe - every nation has its own, special lagman. But this does not prevent him from being the decoration of any feast, created for long, cordial conversations. This is not a dish that you can snack on casually, on the run - they need to be thoughtfully enjoyed in order to fully feel the magic of oriental cuisine.