Lagman classic - 6 homemade savory recipes

Lagman classic - 6 homemade savory recipes

The classic lagman is worth serving to guests. This is a hearty, flavor-rich dish that satisfies and warms. You can also safely serve it with alcoholic drinks)) Read more...

1. Main
2. Best selections
3. 2nd hot dishes
4. 2nd of meat
5. Lagman
6. Lagman classic

• Dishes with garlic
• Traditional food recipes
• Dishes with carrots
• In a frying pan
• Meat and meat products
• Dishes with tomatoes
• Dishes with bell pepper
• 2nd hot dishes
• Canned stewed meat
• Vegetable stew
• Vegetables in a frying pan
• Stewed onions
• Stewed carrots
• Meat with onions
• Uzbek cuisine
• Stewed carrots with onions
• Bell pepper with onion
• Frying
• 2nd of meat
• Recipes without butter and margarine

How to cook classic lagman in a very tasty way: recipes and tips

If you are going to cook a truly classic lagman, then you will need lamb - in the best case scenario. In the “worst” category – veal or beef. But - by no means - not pork. The fact is that lagman is considered a dish of oriental cuisine. This means that this is a dish of Muslim states. There, as everyone knows, they don’t eat pork, considering it dirty meat.

5 most frequently used ingredients in traditional lagman recipes:

But once you dig deeper into the history of the dish, new noteworthy details are revealed. Specifically: lagman was most likely invented by the Chinese. After all, it was there that they consumed and consume noodles in huge quantities. In Central Asia, which is now credited with the authorship of lagman, noodles are not so widespread. The Chinese quietly eat pork. So we can safely say to those who like to argue that lagman with pork is just as classic as with lamb or chicken, for example.

By the way, the word “lagman” itself has Chinese roots and in translation means “elongated noodles.”

Now recipes for traditional lagman can be found in Uzbek, Tajik, Kazakh, Mongolian, and completely oriental cuisine. The main ingredients for it are vegetables, meat, a lot of spices and homemade noodles. The dish cannot be strictly classified as the first or second - it is both - soup and sauce. It is considered complex and constantly consists of almost all types of goods.

If we talk about traditional implementation, then in different countries it will vary greatly. What is there! Even in different regions of the same country, lagman is prepared in its own way. Some people put eggplants with radishes in it, others – potatoes and carrots, others – cabbage. Even the inhabitants of the land of the rising sun make their own lagman, but they call it ramen.

5 fastest recipes for traditional lagman:

The only generally accepted rule that applies to all recipes for traditional lagman is that the dish must contain gravy and noodles. Other components can vary greatly. Some people even take mushrooms instead of meat.

The most difficult thing to prepare is the noodles. The development is not the same as when preparing “Russian” noodles. This must be stretched with hands moistened with water until you get a narrow twine, elastic and not torn. The longer the better. For beginners, it is recommended to find and watch a training video on how to masterfully make Lagman noodles.

And there is a classic lagman, among other things, with chopsticks!

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 classic 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 prepare 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, it must first 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. Classic lagman is prepared in a large cauldron; for home lagman, a small cauldron with a capacity of 3 liters is perfect. 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 completely covers the potatoes. 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 for a little while. 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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Classic lagman recipe - step by step recipe

The roots of this dish are found in Asia. From there, lagman spread to almost all eastern countries, so it is not allowed to literally say where its homeland is. Now it is prepared all over the world. And among the mountain peoples it became the state one.

This soup is often served at the table in Kyrgyzstan, Turkmenistan, and Uzbekistan. In each country, lagman is prepared in its own way, but there is also a classic version of its production, recognizable everywhere.

The benefits and harms of the dish

Lagman contains many components. The vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and minerals found in them make the dish healthy. Meat contains proteins and valuable acids, vegetables are a source of fiber and vitamins. Almost everything depends on the properties of the goods. The higher it is, the greater the benefit the soup brings to the body.

The harmful characteristics of lagman are associated with a huge amount of spices and salt in its composition, which has a bad effect on the gastrointestinal tract, kidneys and blood vessels. But this defect can be neutralized without adding a lot of seasonings.

Another highlight is the obligatory addition of noodles. Like any flour product, it has a high calorie content, which is harmful to the figure. Frying vegetables in sunflower oil also reduces the benefits. This means that lagman should not be consumed very often.

Complexity, production time

Making the dish takes approximately 1.5 hours. It depends on the ingredients going into it and especially the meat. The classic recipe calls for beef, which takes a long time to reach the right condition. The meat of young animals is cooked more quickly.

The level of difficulty is medium; you need to do a lot of actions during the work. But, if you master the principle, preparing it is not difficult.

Selection of meat, preparation of goods

The beneficial characteristics of lagman depend on the properties of the ingredients. This is especially true for meat. It must be fresh, so you should get it in good stores or from familiar sellers. Purchasing meat from young animals will speed up production, since its heat treatment takes less time. Sliced ​​vegetables are ideal for soup.

How to choose the right meat? Video:

You can add both fresh and frozen vegetables to the dish. When purchasing new vegetables, you need to pay attention to their appearance. They should not be lethargic or withered. Black spots or damage are also undesirable. If the vegetables were frozen, then they should be added to the dish immediately after defrosting. After standing for a certain number of days, even in the refrigerator, they lose their beneficial characteristics.

The product must be prepared with the addition of spices indicated in the recipe. This will allow you to prepare the lagman as it should be with the classical approach. But you can also focus on your own preferences.

Noodles are easy to prepare at home and require few ingredients. But you can also use ready-made ones obtained in the store.

Making noodles for lagman - video

Making noodles. Video recipe:

How to cook classic lagman - step-by-step recipe in the photo

Ingredients you will need to make this soup:

• meat – 500 g;
• tomatoes – 10;
• potatoes – 6;
• bell pepper – 2;
• reddish ground pepper – 0.5 tsp;
• carrots – 4;
• hops-suneli – 1 tsp;
• zira – 1 tsp;
• salt – 1 tsp;
• bay leaf – 2.

The listed products are enough to create 5-6 servings.

1. 1. The dish is usually prepared in a cauldron or deep frying pan. You need to heat the sunflower oil in it and put the washed and cut into squares meat there. It is sprinkled with salt, stirred and left to simmer under a closed lid for 15 minutes.
   2. Peel the onion, wash it and cut it into half rings or slices. They are placed in a container with meat, mixed and fried until the liquid evaporates. Then cover the dish with a lid and simmer for at least 10 minutes.
   3. The carrots are peeled and cut into small cubes. This ingredient also needs to be sent to the cauldron.
   4. Peeled potatoes are washed and cut into pieces. When the carrots become soft, add potatoes to the consistency. Cook these ingredients with the lid closed for 20 minutes. The fire should be of medium strength.
   5. At this time, the bell peppers are peeled and the tomatoes are peeled. Both components must be divided into cubes and added to the consistency.
   6. Vegetables and meat are poured with water (1.5 l). She must cover the components.

1. After the water boils, seasonings are poured into the dish, mixed well and the cauldron is covered again with a lid. Make the fire as low as possible and leave the lagman to simmer for about half an hour.
2. Garlic cloves are peeled and crushed under pressure. After adding the ingredient to the soup, continue cooking for another 10 minutes. You can remove the pan from the stove when the broth becomes rich.
3. In a separate bowl, boil water and place the noodles there. You need to cook it for about 10 minutes, then transfer it to a colander to drain the liquid.

First, the noodles are placed in portioned plates, then a mixture of vegetables and meat is added to it.

The calorie content of a dish depends on the ingredients included in it. Lagman prepared according to the traditional recipe contains approximately 110 calories (per 100 g of product). Proteins in it are in the amount of 13 g, carbohydrates - 17 g, fats - 8 g.

Classic lagman in a slow cooker - video

Classic lagman on a fire in a cauldron - video

Useful tips

To make the soup tastier, you should use a pan with thin walls to make it. The usual recipe involves using homemade noodles, but they can be replaced with spaghetti made from hard wheat.

It is very important not to overcook pasta - this has a bad effect on the taste of the dish. Therefore, it is necessary to follow the instructions on the packaging. To make homemade noodles, 10 minutes is enough after the water boils.

If the meat is very hard, it will take a long time to cook. Preliminarily beating it off will help solve the problem. The usual composition of lagman can be supplemented with other types of vegetables. It is also allowed to include legumes.

How to cook Lagman at home: a step-by-step classic recipe

All your family will like it.

Now I will tell you how to prepare Uzbek beef lagman step by step, and I will attach a photo to the recipe. Classic lagman is noodles with the addition of broth, meat, spices and herbs. It is prepared differently in every region. Homemade noodles are usually made by hand by men. At first they roll the dough into long ropes, then they begin to carefully stretch them. You can prepare noodles using the other method - roll out the dough thinly and cut into long strips.

Lagman is one of the favorite state dishes of Uzbek cuisine. Uzbeks prefer to prepare a dish from lamb, but you can eat chicken or beef. When serving, the noodles are placed on a plate, broth is poured on top, meat and vegetables are added and the dish is decorated with chopped fresh herbs. If desired, you can season the dish with ground seasonings, soy sauce or vinegar.

Ingredients

Classic step-by-step recipe

You can create a lagman with your own hands at home. It will turn out quickly and deliciously. To do this, take a deep container with thick walls. I like to cook in a cauldron, because the meat does not burn in it and is completely fried, and the moisture quickly evaporates from the vegetables.

Video recipe

Usefulness of lagman

The beneficial characteristics of the dish are based on the vegetables and spices it contains. Eggplants contain fiber and pectin, meat contains protein and iron, carrots and paprika contain carotene and vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) , cilantro contains folic acid and beta-carotene, and parsley contains ascorbic acid acid.

If you do not use lagman often, it is beneficial for the body, as it has a beneficial effect on the digestion process and helps eliminate waste and toxins. You should not include it in your daily menu, as the dish is considered high-calorie and very nutritious.

Useful tips

1. In order for the lagman to be tasty, the noodles must not be overcooked, otherwise the dish will look like porridge.
2. The noodle dough must rest for 20-30 minutes under cling film, then it will become more elastic.
3. For piquancy, I recommend experimenting with spices.

5 options for making lagman

• With Chiken

A hearty and tasty dish of oriental origin. It differs from the traditional recipe in the type of meat. If you want to serve lagman as a second course, I advise you to reduce the amount of broth by 2 times.

To make a thick soup for five people, you will need approximately 2 liters of chicken broth. The noodles should be made very narrow. You can replace it with purchased thin spaghetti. The entire cooking process takes 50 minutes. For piquancy, cooks often add ground paprika, mint, cilantro, parsley and dark pepper.

• With pork

It is considered a Russian version of an Uzbek dish. It is served hot, garnished with chopped fresh herbs and pita bread placed next to it. You can add various vegetables and legumes to the pork recipe.

A dish with sweet reddish peppers, carrots, eggplant, potatoes, greenish radish and cumin is especially tasty. Calorie content varies between 90-120 kcal, depending on the ingredients. If desired, you can add a little sour cream or mayonnaise to each serving. The lagman with pork is prepared for 1.5 hours.

A hearty meat dish of modern Kyrgyz cuisine. Unlike traditional lagman, the list of ingredients includes pickled or salted bell peppers, aromatic Dzhusai onions, greenish Margelan radish, cilantro, basil, and parsley. To make noodles, hard wheat flour is used. The sauce is made from duck, beef or lamb meat.

Kyrgyz lagman is served with Korean carrot salad. You can add soy sauce and sesame seeds to it. The carrot salad will turn out even tastier if it sits in the refrigerator for 2 hours.

• In a slow cooker

A fragrant dish that is perfect for lunch or dinner. The multicooker simplifies the manufacturing process. With its help you can create any of the lagman options. The dish is especially tasty with the addition of sour cream. You can prepare a sauce for it from mayonnaise, garlic, pepper consistency and dry adjika.

It is customary to cook lagman over a fire in a metal cauldron with a volume of 5-8 liters. The best way is to take the lamb, cut it into pieces and place it in hot oil. If you put lamb in an unheated cauldron, it will burn. Stir the dish continuously for the first 5 minutes. The meat should become golden brown. This option is perfect for a picnic in nature or gatherings in the country.

Conclusion

In this article for us, we explored step by step how to cook lagman, got acquainted with the traditions of Uzbek cuisine and learned about unusual variations of the dish. It is important to cook the noodles correctly; they should turn out dense and elastic, not very hard, and not too soft. It is better to cook it in advance and reheat it before serving.

Do you like to cook Uzbek lagman? Share your views in the comments!