Lagman: cooking at home

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

Lagman is an extremely popular dish with Central Asian roots. Like any other national recipe, it has a lot of different versions. Some gourmets prefer a rich lamb delicacy, while others, on the contrary, prefer a simple lean soup. This treat is often referred to as Uzbek, Uighur and even Chinese cuisine.

A few words about the dish

Lagman itself is a special noodle seasoned with fried vegetables and meat, combined with special spices and spices. In fact, this delicacy is unique in its versatility. After all, a classic lagman can be both the first and second course at the same time. In addition, this treat has its own unique aroma and taste.

But depending on the national cuisine, recipes for cooking lagman with a photo have certain differences. For example, Uighur and Uzbek dishes differ in their composition and cutting method. So thanks to the wide variety of recipes, everyone will be able to choose a delicacy for their family to their own taste.

How to cook Uzbek lagman

In terms of density, such a treat is something in between the first and second courses. It can be prepared forbased on pre-purchased noodles - you can often find this in supermarkets. But if you want to treat your family to a truly delicious, gourmet dish, then try making it from start to finish with your own hands. Moreover, even an inexperienced housewife can cook lagman in Uzbek style.

Only one thing is important - to immediately deal with the features of the Asian dish. In general, the whole essence of cooking lagman comes down to getting a bright, elegant dish in the best oriental traditions. Although, of course, it is equally important to achieve a colorful, spicy flavor accent. So that this delicious dish does not turn into ordinary noodles with meat, you must strictly follow the technology of cooking lagman at home, the correct selection of spices and consistency.

Essential Products

A real lagman means making noodles with your own hands. However, most modern housewives give their preference to dishes that do not take too much free time to prepare. And there is nothing surprising in this! Lagman is a peculiar composition consisting of special noodles and dressing. And although vermicelli, of course, is an important component, vegetable sauce still comes first. You should definitely cook it yourself - a good sauce is the basis for a delicious, colorful lagman. And you can easily buy noodles in any supermarket, if only to save time. But if you have no problems with this, then do not deny yourself the pleasure of enjoyingtrue eastern lagman.

Pay special attention to the selection of spices for your delicacy. The traditional lagman includes red and black pepper, star anise, paprika, cumin and coriander. And you can add a special note to the dish with the help of jusai onions, which have an unusually delicate garlic flavor. But in the absence of such a rare ingredient, you can replace it with wild garlic or garlic feathers.

To prepare Uzbek lagman you will need:

• 400 g lamb or beef;
• 2 onions, carrots and potatoes each;
• bell pepper;
• 2 small hot peppers;
• a few garlic cloves;
• 100g green beans;
• 2 tomatoes;
• 30 ml vegetable oil;
• s alt and pepper to taste;
• a small bunch of greens.

And in order to make noodles with your own hands you need:

• 4 cups wheat flour;
• 3 eggs;
• 150ml water;
• 0, 5 teaspoon s alt.

If you decide to buy ready-made vermicelli, pay attention to long egg varieties - they are best suited for making lagman.

Homemade noodles

Drive eggs into a deep bowl, add water and s alt to them. Beat all the ingredients well with a whisk or fork until a stable foam is obtained. Then add the sifted flour here, knead the dough and put it on the table. Knead the mass, which at this point is alreadyshould not stick to hands. Cover the prepared dough with a towel or cling film and leave for half an hour. Then divide it into identical lumps, which should be about 20 pieces.

Make sausages out of these balls and stretch them with your hands into thin straws. You should get blanks 5-8 millimeters thick. Lubricate your hands with vegetable oil and continue to stretch the tourniquets even thinner, laying them on a plate. Then put the cooked noodles in the refrigerator. Stretch the dough again before cooking. If you get a very thin vermicelli, then before serving it, you just need to pour boiling water over it or leave it in it for just a couple of minutes.

As you can see, making noodles is not that difficult, just a little skill and you will learn how to make it very quickly.

Uzbek lagman recipe with photo

Cut carrots, onions and potatoes into small cubes. Pour boiling water over the tomatoes, then remove the skin from them and chop the pulp. Chop bell pepper and bean pods into thin strips. Pass the garlic through a press or grate on a fine grater. Finely chop the hot pepper.

Meat also cut into thin strips. In a thick-walled cauldron or a deep frying pan, heat the oil and start frying it over high heat. After a few minutes, lower the temperature, add the onion and continue cooking. Then add carrots, potatoes and beans to the pan.

After the vegetables are half cooked, add to the saucetomatoes, garlic, sweet and hot peppers. Then add the selected spices, add a few tablespoons of water and leave to simmer. The liquid should cover all the ingredients in the cauldron. After 10 minutes, s alt and pepper the sauce, add onion dzhusai or garlic feathers if desired. Once all the vegetables are ready, turn off the heat. Sprinkle the lagman with finely chopped herbs and let it brew for 15 minutes.

Boil the noodles in s alted water. Usually, homemade vermicelli cooks very quickly - 5 minutes is enough. Arrange the cooked noodles in portions on deep plates, pour the prepared sauce on top and serve hot. Such a dish turns out to be very rich, aromatic and spicy. And the description of the lagman cooking process with a photo will help you create a culinary masterpiece as quickly and competently as possible.

Uighur dish

This treat has an extremely bright taste, an unsurpassed aroma and, of course, a colorful appearance. Perhaps for a beginner in cooking, this dish will seem too complicated. However, a detailed description of the preparation of lagman at home with a photo will help you cope with the task with a bang. Do not hesitate, the result will exceed your expectations and will certainly please your family.

Composition

So, to prepare Uighur lagman you will need about 3 hours of free time, and also:

• 0.5 kg lamb;
• 300 ml sunflower oil;
• 2 large onions;
• 2 eachtomatoes and carrots;
• 100g tomato paste;
• 4 bell peppers;
• 2-3 garlic cloves;
• radish;
• string beans;
• s alt and pepper;
• cardamom;
• turmeric;
• curry;
• coriander;
• parsley and celery seeds;
• greens.

Cooking method

Place the lamb in the freezer in advance so that the meat grabs a little - it will be much easier to cut it. Wash and clean all vegetables. Cut the tomatoes into 4 slices, and chop the carrots, peppers, beans and radishes into cubes. Pass the garlic through a press or grate it on a fine grater. Cut the meat chilled in the freezer into thin slices.

Heat the oil in a cauldron and start frying the fillet pieces and onions on it. When the meat acquires a golden hue, add tomatoes, radishes, carrots and garlic to it. Fry it all for 10 minutes. Then add peppers and green beans, as well as water so that it covers all the ingredients. Send tomato paste, s alt and all spices here. Cover the pot with a lid and simmer the sauce for 15 minutes. After cooking, leave the dish to infuse.

Boil prepared noodles in a saucepan. Do not forget to s alt it and pour a small amount of vegetable oil. Arrange the finished noodles on plates, add sauce and finely chopped greens. Now you can fully enjoy the delicious and fragrant Uighur lagman.