2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Flour soup - lagman - the most common first course in Uzbekistan. In Uzbek cuisine, it is prepared both with and without roasting, as well as on bone, meat, chicken broths with the addition of vegetables, aromatic herbs and spices. A simple and at the same time time-consuming process is the preparation of lagman. Its recipe can be very different. But the soup is always prepared using thin, tender homemade noodles - one of the main ingredients.
Cooking lagman. Stir-fried soup recipe
Required Ingredients
For frying, you need 300 grams of meat (lamb or beef), 100 grams of bacon (better than lamb) or vegetable oil, 2 onions, 1 carrot, 3 tomatoes, 1-2 potatoes, 0.5 bunch of greens, s alt and pepper to taste. To prepare the dough, you need warm water - half a glass, flour 300 grams, 1 egg, s alt (incomplete spoon).
Cooking lagman: recipe
Next, we will discuss how to prepare this dish from the prepared ingredients. Cooking lagman in Uzbek is a laborious process. It is necessary to carefully approach the preparation of products. Meat cut into slices. Vegetablesclean, rinse. Cut the onion into rings, chop the carrots into strips, tomatoes into slices (you can first remove the skin from them), and potatoes into cubes. Next, melt the fat in a cauldron or heat the vegetable oil well, lightly sauté the onion rings in it, then put the meat and fry until a golden crust forms on it. After adding carrots and tomatoes, simmer for 7 minutes. The carrots will become softer, and the tomatoes will soften. Put potato cubes in the frying pan, mix, pour water and let it boil. When the meat becomes soft, season the dish with spices and s alt.
It's time for the noodles. Pre-prepared thin and long noodles are poured into a boiling base. After the noodles float up, let it boil for 4 minutes and remove the boiler from the fire. You need to let the lagman brew for about 5 minutes and you can serve it to the table. The soup is poured into bowls, sprinkled with finely chopped herbs. Greens are taken to taste. It can be dill, parsley, cilantro, mint, basil, onion greens, garlic greens.
Cooking lagman. Homemade noodle recipe
Homemade noodles - thin, tender, cut into long thin or wide strips or squares. Never replace it bought in the store. Cooking Uzbek lagman soup is impossible without homemade noodles. To prepare noodles, you need a basin (preferably enameled, but you can use copper, pottery pouring and even aluminum). The volume of the pelvis depends on the amount of dough. Be sure to sift the flour to clean it of debris, enrich it with oxygen. The sifted flour dough is homogeneous and easy to work with. The required amount of s alt is poured into a bowl, poured with warm water. After the s alt dissolves, flour is poured in parts and water is added, the dough is kneaded. If an egg is added to the dough according to the recipe, then it must be beaten well and added in parts. After kneading, the dough is rolled into a ball, wrapped with a damp cloth and allowed to stand for 10 minutes. Then, having sprinkled the board with flour, you need to give the dough the appearance of a cake with your palm, sprinkle it with flour, wind it on a rolling pin and roll it out. Repeat this operation several times until the layer thickness is 1 mm. With each subsequent winding, the cutting board and the layer of dough are sprinkled with flour. To get long noodles, the layer is sprinkled with flour, folded like an accordion and cut.
As you can see, this is a rather long and laborious process - the preparation of lagman. The recipe is for 5-6 servings. The time spent will not be wasted. Delicious, fragrant, hearty soup will not leave anyone indifferent.
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