Uzbek Lagman is a hearty national dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Uzbek Lagman with homemade noodles (chuzma) is a fragrant and appetizing dish. They can feed a large company to the full. Making noodles by pulling by hand is a rather laborious and complex process. It should turn out to be of a certain density and uniform thickness along the entire length. But this is not the only subtlety that you need to remember when preparing Uzbek lagman. However, the complexity of preparing this dish will pay off when you try it.

Cooking Uzbek lagman

Noodles play an important role in this soup, not only because of their taste and texture. The broth in which it is prepared is used to make gravy, which is used to season the Uzbek lagman. The recipe with a photo demonstrates how harmoniously all the components are combined in the composition of this soup. Let's start preparing the dough for chuzma (noodles). Mix halfa kilogram of flour with a few pinches of s alt, pour in a lightly beaten egg and half a glass of warm water. Mix in slow circular motions. At first, the consistency of the dough will be extremely viscous, it will stick to your fingers.

This does not mean that you need to add flour right away. If you do this, then the dough may become excessively rigid and become rough. It is necessary to continue the punching, and after a while it will become much more pliable. After the excess viscosity is gone from the dough, you need to transfer it to a table sprinkled with flour or starch and knead more intensively. From time to time you need to scroll the layer around its axis and crush. Then flatten and fold into an envelope, collect again into a ball and knead with your fists. And then repeat all these manipulations from the beginning.

After several such approaches to the dough, it can be put in the refrigerator for a long time, wrapped in a clean cloth. After it has cooled, take it out and prepare a solution of baking soda and s alt in a large bowl. Knead the dough over this container, gradually rubbing the solution into it. You have to do it very carefully. Thanks to these manipulations, the dough will become lush and very elastic. Then knead it well again and begin to stretch it into a tourniquet. Divide the latter into several segments, each of which is greased with vegetable oil. And stretch again. After completing the preparation of chuzma, you need to boil it in boiling s alted water. As soon as the noodle floats, it is immediately caught,washed with cold water and sprinkled with vegetable oil. The water in which chuzma was boiled must be preserved.

Lagman in Uzbek. Gravy and assembly

You will need half a kilogram of lamb with a small bone, several onions, carrots, five ripe tomatoes, eight cloves of garlic, a small piece of cabbage. Cut the meat into large pieces, fry. Separately, saute vegetables in a pan. Combine them with fried meat, add garlic and simmer the sauce for a while. After the meat is ready, you need to carefully, in portions, pour in the broth from the noodles. Remove from heat and let stand. Serve the dish in deep bowls, first putting chuzma there, and then pouring it with broth and gravy. Uzbek Lagman ready.