Lagman, recipe with photos at home

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Homemade beef lagman recipe

Lagman is a tasty and satisfying dish of Central Asian cuisine.
In fact, this is both a 2nd course and a thick soup. The traditional version of lagman is made from lamb, but on the menu of Mongolian and Uzbek establishments you can often find lagman made from beef. The recipe that I want to offer differs from the traditional Uzbek lagman in the set of goods. This kind of lagman is served in almost all Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish of the Crimean Tatar people. Well, now I propose to cook lagman at home, the recipe is very simple, it does not require special abilities from you or the purchase of expensive overseas goods. We can say that the Crimean lagman is a lighter version of the Uzbek one. The dish comes out indescribably tasty, satisfying and fragrant. But in order for a homemade lagman to achieve “unsurpassed” quality, first of all, it must contain soft, juicy and tender meat. Therefore, I advise you to use a 3-liter cauldron as a utensil for making, which can be replaced with a duckling or a pan with thick walls. In such a container, the meat will stew perfectly, become soft, will not burn and will not be dry. Thick meat lagman soup is served with a side dish of noodles. And if you have the desire and an extra hour of time, then you can also simply prepare it at home. The main advantage of egg noodles at home is its naturalness. You literally understand what products you will put in the dough, how you will dry it, and you will not skimp on the ingredients that are important for the dish. If you don’t have time to make homemade noodles, you can buy ready-made ones in the store.

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Production time: 2 hours.
Number of servings: 8.

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Ingredients:

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800 g beef;
1 bell pepper;
1 carrot;
2 onions;
2 medium potato tubers;
2 medium tomatoes (or 150 g cherry tomatoes);
1 tbsp. tomato paste;
2 cloves of garlic;
250 g noodles;
a bunch of parsley;
salt pepper;
vegetable oil for frying.

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Homemade beef lagman recipe

1. All vegetables for lagman are chopped coarsely. Peel, wash and cut the carrots into large cubes.

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2. Also coarsely chop the peeled onion.

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3. Wash the beef and cut into large slices (3-4 cm wide). It is important that the slices are not wet and water does not drain from them. You can dry the meat on a napkin or simply place it in a colander.

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4. Traditional lagman is prepared in a large cauldron; a small cauldron with a capacity of 3 liters is perfect for home lagman. Pour half a glass of vegetable oil into it for frying and heat it well until the oil begins to sizzle. Then we put all the beef into the cauldron. Be careful, the oil will splatter.

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5. Fry the meat over high heat, stirring occasionally, so that it forms a moderate crust and does not burn. At this step, it is important not to overcook the beef, otherwise it will be dry and hard in the finished dish. As soon as the beef turns white and begins to release juice, we move on to the next step.

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6. Add coarsely chopped carrots. Do not mix; the carrots must be in an even layer on the meat. In terms of the production method, the lagman recipe is very reminiscent of pilaf; you will find a step-by-step recipe for lamb pilaf with photos at the link.

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7. Place coarsely chopped onion on top.

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8. Fill with water 2 fingers above the level of the onion. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water as needed to prevent the meat from burning.

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9. The beef will be stewed in vegetable juice, which will make it soft and very juicy. The onions and carrots should become very soft, the mass will noticeably settle.

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10. While the beef with onions and carrots are stewing, you can rest a little and later move on to preparing other ingredients. Let's get to the potatoes. Peel, wash and cut into large cubes.

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11. Pour it into a cauldron next to the lagman. Add water until it covers the potatoes one hundred percent. Leave to cook over medium heat until the potatoes are half cooked.

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12. Let's get to the bell pepper. We clean it from the stalk and seeds, wash it, cut it.

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13. Wash and chop the tomatoes.

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14. Move the bell peppers and tomatoes to the lagman, add 1 level tablespoon of tomato paste, salt and pepper to taste. If it’s summer outside and there is an opportunity to eat tomatoes that are ground, juicy and fleshy, then you shouldn’t add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are liquid, then tomato paste will give the dish the desired flavor notes. Mix everything and simmer the lagman soup until cooked, about 5-7 minutes over medium heat.

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16. Chop the parsley and squeeze out the garlic. For aroma, cilantro is also added to the lagman, but this is not for everyone.

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17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let it brew a little. Since lagman is considered both a main course and a soup, the finished dish must contain a lot of watery sauce.

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18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. Find out how to cook pasta correctly here. Place in a colander and let the water drain.

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19. Place noodles in a deep plate, add meat with vegetables and rich broth on top.

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Lagman is ready at home! You see, the recipe with the photo is quite ordinary, but very tasty! Bon appetit :).

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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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Lagman

A selection of recipes for making lagman at home with photos and step-by-step instructions. Would you like to know how to cook lagman? Choose a recipe!

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How to cook lagman?

Ingredients

Beef pulp – 300 g

Sweet pepper – 1 pc.

Hot pepper – 1 pc.

Greenish radish – 1 pc.

Tomato paste – 1 tbsp.

Garlic – 2 cloves

Ground coriander – 1 tsp.

Dry adjika – 0.5 tsp.

Vegetable oil – 3 tbsp. l.

Dry paprika – 1 tsp.

Noodles for lagman – 200 g

Ingredients

Beef – 350 g

Vegetable oil – 70 ml

Onions – 1 pc.

Green beans – 100 g

Chinese cabbage – 100 g

Bell pepper – 2 pcs.

Tomatoes – 1 pc. (big)

Tomato paste – 1.5 tsp.

Coriander – 0.5 tsp.

Ground dark pepper – 0.5 tsp.

Noodles for lagman – 500 g

Soy sauce – 3 tbsp.

Hot pepper - to taste

Garlic – 3-4 cloves

Green onion – 2-3 stalks

Ingredients

Pork – 700 gr;

Sweet pepper – 1 piece;

Onion – 1 piece;

Vegetable oil – 50 ml;

Potatoes – 3 pcs;

Garlic – 2 cloves;

Water – 2 glasses;

Salt, cumin, coriander and ground paprika - to taste;

Lagman noodles – 400 gr.

Ingredients

Wheat flour – 1 kg.

Chicken egg – 5 pcs.

For the sauce:

Lamb – 600 gr;

Onions – 4 pcs;

Tomato paste – 2 tbsp;

Ground turmeric – 1 tsp;

Ground paprika – 1 tsp;

Fenugreek – 10 grains;

Ground chili pepper – ½ tsp. (taste)

Potatoes – 4 pcs;

Bell pepper – 2 pcs;

Reddish tomatoes – 3 pcs;

Daikon – 100 gr;

Ingredients

Pulled noodles – 400 g

Beef – 350 g

Bell pepper – 1 pc.

Chili pepper – 1 pc.

Garlic – 3 cloves

Ground coriander - to taste

Tomato paste – 1 tsp.

Vegetable oil – 80 ml.

Green beans – 1 handful

Ingredients

Beef – 300 g

Onions – 1-2 pcs.

Sweet pepper – 2 pcs.

Garlic – 2 cloves

Vegetable oil – 3-4 tbsp.

Soy sauce – 2 tbsp.

Green onions – 3 pcs.

Ground red pepper

For the noodles:

Vegetable oil - for lubrication

Ingredients

Wheat flour – 500-600 g

Water – 0.5-0.7 cups

Chicken egg – 1 pc.

Sunflower oil – 100 ml

For the Waja sauce:

Beef (lamb) – 600 g

Bell pepper – 1-3 pcs.

Eggplants – 1-3 pcs.

Tomatoes – 1-3 pcs.

Onions – 1-2 heads

Garlic - to taste

Seasoning for lagman - to taste

Table salt - to taste

Sunflower oil - for frying

Noodle broth – 1 cup

No matter what kind of greens - optional

Ingredients

Beef – 700 gr;

Onion – 1 piece;

Carrots – 1 piece;

Snow-white radish – 1 piece;

Potatoes – 0.5 kg;

Eggplant – 1 piece;

Bell pepper – 1 piece;

Noodles – 400 gr;

Tomatoes – 2 pieces;

Zira – 1 teaspoon;

Ground dark pepper - to taste;

Bay leaf – 3 pieces;

Sunflower oil – 50 ml.

Garlic – 3 cloves;

Ingredients

Ground sweet paprika - to taste

Sweet pepper – 1 pc.

Ground black pepper - to taste

Garlic – 2 cloves

Fresh dill or parsley – 1 bunch

Beef pulp – 700 g

Potatoes – 2 pcs.

Lagman or wheat noodles – 200 g

Onion – 1 pc.

Refined olive oil – 50 ml

Ingredients

Beef – 400 gr;

Onion – 1 piece;

Frozen pepper – 100 g (preferably the freshest 1 pc.);

Greenish radish – 1 piece;

Tomato paste – 2 tablespoons;

Garlic – 2 cloves;

Peppercorns – 5 pcs;

Bay leaf – 2 pcs;

Chili pepper – 1 piece;

Vegetable oil – 50 ml;

Dill, parsley – 1 bunch;

Egg noodles for lagman – 200 g;

Ingredients

Lamb pulp – 600 g

Onion – 200 g

Tomatoes – 250 g

Potatoes – 260 g

Sweet pepper – 90 g

Greenish radish – 150 g

Garlic – 3 cloves

Bay leaf – 2 pcs.

Sunflower oil – 30 g

Nested noodles – 1 per serving

Ingredients

Beef – 300 g

Onions – 2 pcs.

Sweet pepper – 2 pcs.

Garlic – 3 cloves

Soy sauce – 2 tbsp.

Tomato paste – 1 tbsp.

Vegetable oil – 4 tbsp.

Coriander – 1 tbsp.

Pasta (bucatini) – 300 g

Hot pepper - to taste

Marinade for meat:

Soy sauce – 2 tbsp.

Corn starch – 1 tbsp.

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