Sauce for oriental lagman. A simple way to make lagman. You will need it for the sauce. Lagman recipes

Seasoning for lagman is an integral part of the preparation of this tasty, rich dish, which is so prized in Eastern countries. In this review, we will give detailed description rich hot food, here are some proven cooking recipes. In addition, we will tell you what spices will ideally complement the lagman dish of oriental cuisine. Forward to learning new things?

What is lagman?

Before figuring out which spices are best for lagman, you should find out what the dish is.

Lagman is a representative of Uyghur cuisine, which takes its roots in China - the dish is widespread in Central Asia, found in Kyrgyzstan, Kazakhstan, Turkmenistan and Uzbekistan. Lagman is popular even in Japan and China; you can find it in the menus of cafes and restaurants in Russia.

It has a rich taste and high calorie content - the classic composition of lagman includes the following ingredients:

• Lamb meat;
• Various vegetables;
• Homemade noodles drawn in a special way.

However, the varieties of lagman may differ depending on the regional distribution - the recipe varies slightly from country to country. It is impossible to answer unequivocally that this is impossible - this is a full-fledged combination of the first and second courses, soup and hot.

Have you figured out the definition? Let's move on to the main thing - what spices are added to the lagman!

Suitable seasonings

Immediately, we note that each cook independently decides what spices are needed for the lagman. Of course, there are certain classic rules that should be followed - but we must not forget about individual taste preferences.

Focusing on your own wishes, pay attention to the following seasonings:

• Black pepper;
• Red pepper;
• Cilantro;
• Turmeric;
• Ginger;
• Badian;
• Garlic;
• Zira;
• Coriander;
• Celery;
• Jusai;
• Dill;
• Basil.

Let's answer a couple of the most common questions:

• The first of them - what is the name of the asterisk seasoning for lagman? This is the star anise you know well, which is best added as a whole, without chopping.
• The second question is - what is the Jusai seasoning, where can I get it? This is a special type of onion that gives the dish a light garlic flavor and aroma. You can replace the stems with wild garlic or regular garlic shoots.

Be guided by your wishes and make up the seasoning mixture yourself! Do not forget that the traditional addition of laza-chang is always included in the classic lagman seasoning.

Seasoning laza-chang

Thinking about what spices are added to lagman, one should not forget about “Uyghur jam”, a spicy laza-chang sauce. You can buy it in a large store, you can cook it yourself - it's easy!

The recipe for seasoning for lagman is as follows:

We figured out what the composition of the seasoning for lagman is - it's time to talk about cooking recipes! We have selected for you the available lagman options that are suitable even for a novice culinary specialist.

Lagman in Uzbek

First, let's prepare the necessary ingredients:

• Beef - 350 grams;
• Two onions;
• Carrots - 4 pcs;
• Sweet peppers - 3 pcs;
• Potatoes - 4 pcs;
• Noodles - 200 grams (packaging);
• Oil or butter for frying.

Spices for lagman in Uzbek:

• 5-6 cloves of garlic;
• A bunch of basil and a bunch of dill;
• Black pepper and salt to taste;
• A bunch of dill;
• Coriander and cumin seeds.

Getting started cooking? The recipe is as follows:

• Pour water into a saucepan, lightly salt and add noodles;
• Boil for a few minutes after floating and discard in a colander;
• Rinse, add a little butter and set aside;
• Wash the meat and pat dry with a napkin, then cut into small cubes;
• Peel the onions and carrots, remove the seeds from the peppers. All vegetables are chopped into cubes;
• Heat a few tablespoons of vegetable oil in a deep frying pan and add vegetables. Fry until half cooked;
• Wash tomatoes, peel and chop finely into cubes, add garlic;
• Stir with the meat, add the seasonings and put in the pan, cover with water so that the ingredients are covered and cook for an hour and a half under the lid;
• Add the diced potatoes half an hour before the end of cooking;
• Toss the noodles and meat in the broth. Ready! Sprinkle with fresh herbs when serving.

Note! You can buy lagman drawn noodles in supermarkets - most often, they are sold in the frozen food section. We will not give a laborious method of making noodles with our own hands.

You already know which spices are suitable for lagman in Uzbek. Are we going further?

Lagman in Uyghur

The Uyghur recipe has its own unique characteristics. Unlike the Uzbek version, only lamb is used, potatoes are never added, and all ingredients are cut exclusively into strips. Let's talk about what is included in the seasoning for the Uyghur lagman, and how to prepare the dish?

Stock up on the following foods:

• A pack of noodles;
• 500 grams of lamb;
• One piece of sweet and hot pepper;
• Half daikon or radish;
• Two large onions;
• A third of the head of Chinese cabbage (core);
• Celery stalk;
• Three to four tomatoes;
• 5-6 green bean pods;
• Frying oil;
• A glass of water or broth.

From the seasonings for lagman it is worth choosing:

• A pinch of coriander;
• Star anise asterisk;
• Five cloves of garlic;
• 4-5 stems of wild garlic;
• Ground black pepper on the tip of a knife.

And now we start cooking according to the old Uyghur recipe:

• Cut the meat into thin strips, salt and sprinkle with a mixture of pepper and coriander;
• Peel sweet and hot peppers from seeds, cut into small elongated slices;
• Wash and cut the peeled radish and cabbage into strips; chop the onion into rings;
• Cut the celery stalk finely after removing the leaves;
• Peel the garlic, combine it with wild garlic and beans - finely chop all the ingredients;
• Finally, we wash and cut the tomatoes into large chunks, after removing the skin;
• Heat oil in a deep frying pan or cauldron, add star anise and fry until blackened;
• Remove the asterisk and add the meat;
• After a few minutes of frying, add the rest of the vegetables;
• Mix all ingredients thoroughly, add seasonings and pour in water;
• Leave the pan on the fire for an hour and a half;
• Cook the noodles and combine both sides of the dish before serving!

Lagman is one of the most popular Central Asian dishes in our country; those who have tried it will not be able to forget its wonderful taste. If he nevertheless forgot a little and you want to get to know him, or try to cook this dish yourself, then this article will definitely come in handy. Cooking lagman.

Lagman is a dish that belongs to Central Asian cuisine; it is prepared today in Crimea, Tajikistan, Kazakhstan, Afghanistan, Kyrgyzstan, etc. It was invented by the Uighurs and Dungans. This dish is a soup (it can also be a main course if cooked with a little broth), seasoned with long noodles, vegetables and meat.

The name "lagman" comes from the word "lumyan", which means "stretched dough" in translation from the Dungan. It reflects the main feature of the dish preparation: the dough for homemade noodles, which is put into the soup, is rolled out in a special way and manually stretched.

Sometimes, when we meet a new dish, or when we “meet” with an already familiar, but only in a restaurant or cafe, we are repelled by the thought that “it’s too difficult to take on this”, but with the lagman everything is on actually not so. Even in spite of the "special way of making noodles", which, although rightly considered an art, lagman is not so difficult to prepare so as not to cope with it if desired (we already wrote about how to cook noodles for lagman here). However, today it is not at all necessary to complicate your life: if, walking up to a pasta counter in any large supermarket and looking around, you can find ready-made lagman noodles on sale. This is the same noodles that have already been carefully prepared according to all the rules for you and will help to reduce the time for cooking a real delicious lagman by 2-3 times.

When the issue of noodles is resolved (by the way, in addition to special noodles for lagman, you can use Italian spaghetti and other types of thin noodles for the dish), you should think about the rest of the ingredients, which are meat and vegetables. Traditionally, lagman is cooked with lamb with vegetables such as bell peppers, eggplants, carrots, onions, beans, radish, etc. You can also cook lagman on beef or pork, in addition to those listed, using also vegetables such as cabbage, potatoes, tomatoes, peas, etc.

Thus, lagman is chuzma (noodles), waja (the meat part is a sauce made from meat and vegetables) and broth. But there is also another important part of the dish that is prepared for the Dungan lagman (it is he who is called the real one) - this is the lazjan. This is a kind of piquant dressing of grated garlic mixed with red, bitter and ground black pepper and boiled vegetable oil. Everyone decides whether to cook it or not, but there is no need to put it in the lagman itself: it is served either separately, or put on the edge of the plate so that the person himself can season the dish with it to his taste.

Lagman recipes

Lagman is so widespread today that each region of our country and each individual country where it is prepared has its own traditions of its preparation. There are recipes for lagman "in Uzbek", "in Tatar", "in Siberian", "in Uyghur", etc. We will tell you about the different and most delicious types of lagman.

Dungan Lagman recipe

You will need: 400g of lamb, 3-4 onions, 1-2 sweet peppers, 1 green radish and 1 carrot each, homemade noodles, tomato paste, broth, cilantro, garlic, red and black pepper.

How to cook Dungan lagman. Cut the meat into medium-sized cubes, fry until browning, add onion, fry, salt, put carrots, bell peppers, cut into strips into the pan to the meat, then spices and last of all radish, add 2 tablespoons. tomatoes, fry over high heat with constant stirring, pour in broth, salt and pepper, boil for 15-20 minutes, add herbs. Boil the noodles separately in boiling water for 1-2 minutes, put on a plate, add the meat with vegetables, put the noodles in another layer, put the meat and vegetables gravy on top again. Serve the garlic lasjang with hot pepper separately.

Depending on how much broth you add to the meat and vegetables, you will end up with a soup or a main course. The broth can be anything - vegetable, meat, chicken. The spicy herb "jusai" is also added to the real Dungan lagman, but due to its non-prevalence, this ingredient can be omitted, although in this case it will no longer be a real Dungan lagman, but only its imitation, although very tasty.

Lagman in Tatar and Uyghur is also prepared with lamb; in general, the recipes are similar, but slightly different in the composition of the ingredients (potatoes are added to Tatar, tomatoes are added to Uyghur). Therefore, we will consider another version of lagman, which is traditionally prepared not from lamb, but from beef - Uzbek lagman.

Uzbek lagman recipe

You will need: 500g of beef, 200g of green beans, 3-4 tomatoes, 2 bell peppers each (red and green), onions and a clove of garlic, spinach, vegetable oil, spices, salt, water or broth.

How to cook Uzbek lagman. Finely chop the bell peppers, tomatoes and onions into cubes, grate the garlic. Coarsely chop the meat, fry it in a pan in oil until browning, pour in water and simmer until soft, add onion, fry for 5 minutes, put in tomatoes, fry the same amount, put bell peppers and garlic, fry for another 5 minutes, put green beans and spinach, salt, season with spices, stir, reduce heat and simmer for 15-20 minutes under the lid, adding broth or water and adjusting the desired consistency. Boil the noodles separately, dry them. Serve lagman in Uzbek like this: put the noodles on a plate, pour the gravy of meat and vegetables, put another layer of noodles, gravy again, sprinkle with herbs on top, sprinkle with vinegar. Serve lazjans separately.

Zira, paprika, coriander, black pepper are considered traditional spices for lagman; star anise can also be added.

You can also cook lagman with pork, but it will resemble the original version of the dish rather distantly - just as far as the tastes of lamb and pork are far from each other.

Pork lagman recipe

You will need: 500 g of pork, 200 g of lagman noodles, 2 each carrot, tomato, potato tuber and a clove of garlic, 1 onion each, sweet red pepper and a pinch of cumin, ½ green radish, herbs (cilantro, green onion, dill, parsley), vegetable oil, pepper, salt.

How to cook pork lagman. Cut the meat into medium cubes, put in a thick-walled deep frying pan with hot oil, fry for 25 minutes over medium heat, adding vegetables: first onions in half rings, then carrots in cubes, then bell peppers in cubes, radish in cubes and lastly tomatoes, peeled and also diced. Grind the cumin in a mortar, sprinkle the meat with vegetables, mix and pour over boiling water or broth, cook for 40 minutes on low heat, covering with a lid. Cut potatoes into small cubes, put with meat with vegetables, boil for 10-15 minutes. Finely chop the herbs, add to the pan. Boil the noodles separately, put on plates and pour over the meat gravy.

Lagman is one of those dishes that clearly illustrates how wonderful Central Asian cuisine is, how mouth-watering and rich in taste and aroma prevail in it. Try it and your family will definitely like it, even if it is not done in accordance with the canons. Good luck with your cooking!

Lagman is a Central Asian national soup. China is traditionally considered its homeland, but the recipe for making lagman soup has long been known throughout Central Asia. It was brought there by settlers and quickly gained popularity.

There is the following myth about the appearance of the lagman dish:

At the intersection of three roads, tired travelers met long ago. There were three of them. As usual, we got into conversation, and it turned out that everyone had not eaten for a long time and were very hungry. But they had nothing with them, only jerky and a little flour from one of the travelers, a cauldron from the other, spices and radish from the third.

And then the traveler, who had radish and spices, said that he was being trained by the cook and would try to cook something for them from what they had. There was nothing to be done, and the travelers, having doubted for a while, trusted the cook. As a result, the most delicious lagman was brewed, the smell of which spread throughout the entire district. At this time, a Chinese gentleman was passing by the spring at which the travelers settled for dinner.

3 tomatoes;

A couple of carrots;

2 onions;

1 large potato

Half a black radish;

Meat broth - 1 glass;

Frying oil;

Salt - optional;

Spice for meat - half a pack;

A bunch of parsley;

Garlic - 3 cloves.

For noodles:

Water - a little more than half a glass;

Salt - half a teaspoon.

Cooking method:

1. Make noodle dough: break an egg in a cup, add flour, add water, salt and stir well. Knead the dough until tight.

2. Divide the dough into 2 parts and roll out into a thin layer, cut into thin strips.

3. Throw the cooked noodles into hot water and cook for 7 minutes, then rinse with water in a colander.

4. Cut the beef into medium cubes, place in a cast iron and fry in oil for 5 minutes.

5. Cut sweet peppers into medium cubes, peeled tomatoes into small cubes.

6. Onion - thin strips, carrots - on a Korean grater, radish - in a large cube, potatoes - in a large cube.

7. Add onions, carrots, peppers to the fried meat and fry for a few more minutes.

8. Add all the remaining vegetables and fry for another 10 minutes, after 5 minutes add Uzbek spices and cover with broth from the meat.

9. Simmer everything for a little less than an hour until completely softened, at the end add the garlic chopped through a press.

Salt - 20 g;

Ground allspice - 1 tsp;

Lavrushka leaf;

Several cloves of garlic;

A bunch of fresh parsley.

Cooking method:

1. Boil lagman noodles in boiling water, according to the technology written on the pack, and rinse with water in a colander.

2. Place the soy meat in a metal container with hot water and simmer over medium heat with the lid open for 10 minutes.

3. Place the meat in a colander to drain off excess moisture.

4. Cut the peeled potatoes into a medium dice and place in a container with hot water, boil until half cooked.

5. In the meantime, fry the carrots, chopped on a grater, onions in a cast iron with butter, finely crumbled for 3 minutes with frequent stirring.

6. Add tomato puree to vegetables, stir well and heat slightly.

7. Put soy meat with vegetables and simmer for 10 minutes under the lid.

8. When the potatoes are cooked, put them with a slotted spoon, and put the vegetables and meat into the broth, salt to taste, pepper and boil over moderate heat for several minutes.

9. Finally add chopped garlic, turn off heat and let it brew.

10. Put the noodles on a portioned dish, put vegetables with soy meat on top, garnish with parsley leaves, put vegetable broth in a bowl next to it.

3. Lagman soup at home

Ingredients:

Fillet of beef - a small piece;

1 onion;

1 black radish;

2 tomatoes;

6 cloves of garlic;

A little oil for frying;

Salt - optional;

Ground bitter pepper - 10 g;

Fresh herbs - 1 bunch.

For the noodle dough:

Flour - 400 g;

Purified water - 200 ml;

A little salt;

10 ml of vegetable oil.

Cooking method:

1. Pour sifted flour into a cup, add salt, a glass of water, knead the dough well until tight. Transfer to a cup, cover with a cloth and let sit for 30 minutes. Roll out the remaining dough into a layer half a centimeter thick, cut into strips, grease them with oil and leave for 10 minutes to infuse. Roll these strips into thin rolls, stretch with your hands, fold in half and stretch again until you get a thin thread. Spread the noodles on the table to dry out a little. Boil the noodles and discard in a colander, rinse with water and drop a drop of oil, stir.

2. Cut the beef fillet into medium pieces and fry in a cast iron and butter over medium heat until light brown.

3. Add finely chopped onion to the meat, strips of radish, grated peeled tomatoes, salt and fry for 15 minutes with constant stirring.

4. Pour everything with broth from meat and simmer over low heat for 1 hour.

5. A few minutes before the end of stewing, add chopped garlic, herbs and ground hot pepper.

6. Put the noodles in the soup, stir, pour into bowls, sprinkle with chopped dill.

4. Home-style lagman with rice grits

Ingredients:

Long grain rice - 400 g;

Lamb meat - a little less than a kilogram;

A little vegetable oil;

Onion head;

6 cloves of garlic;

1 carrot;

A couple of potatoes;

Daikon radish - 1 pc .;

1 can of tomato in its juice;

Chili Pepper;

1 sweet pepper;

Lavrushka leaf;

Salt - optional;

For a bunch of fresh green onions, cilantro.

Cooking method:

1. Boil pure rice groats in water for 25 minutes.

2. Cut the onion into thin strips, the garlic into small slices, and the meat into cubes.

3. Put the onion and garlic in a hot pot with butter and fry for a few minutes.

4. Fry the meat in a separate skillet, then close the lid and simmer a little.

5. Chop cabbage, radish and carrots into thin strips, put everything to the meat along with fried garlic and onions.

6. Pour in some water and simmer for a little over half an hour.

7. 1 minute before the end of stewing, toss the lavrushka.

8. Put the boiled rice in a thin layer on a serving plate, stew vegetables with meat on top, garnish with parsley leaves.

5. Lagman at home in a slow cooker

Ingredients:

1 carrot;

2 onions;

2 potatoes;

2 sweet peppers;

Celery root;

Tomato puree - 30 g;

Half a bunch of dill;

A little garlic;

Salt and any seasoning - optional.

Cooking method:

1. Cut the pork meat into 5 cm cubes.

2. Fry it in a slow cooker for 30 minutes on the "bake" mode.

3. Add chopped onion, celery root, carrots - medium sized pieces and cook for another 10 minutes.

4. Cut the peeled potatoes and peppers into strips, put them also with the meat, season with seasoning to taste, salt, add a little water, add the tomato and simmer for a little over an hour with the lid closed.

5. Put the egg noodles into an enamel bowl, cook for 4 minutes, discard in a colander and rinse.

6. When serving on one side of the plate, place the noodles, and on the other side of the stew with vegetables, lay out the dill sprigs beautifully.

6. Home-style lagman with chicken

Ingredients:

Chicken wings - 6 pcs.;

1 onion + 1 for broth;

2 carrots;

2 tomatoes;

1 sweet pepper;

Half a head of garlic;

Salt, seasoning - optional;

A leaf of lavrushka, a few peas of allspice, 3 pieces of dry cloves;

Any greens;

Shop lagman noodles - 1 pack;

Broth - 3 cups;

Adjika powder - 30 g;

Ground allspice - to taste.

Cooking method:

1. Cut the peeled onion into strips, peeled tomatoes, carrots, peppers - medium cubes.

2. Boil the wings in water for half an hour over medium heat with the addition of lavrushka, allspice, onion, cloves.

3. Put the cooked wings in another plate, strain the broth.

4. Place the wings in a cast iron with butter and fry for 10 minutes until lightly browned.

5. Sprinkle some adjika and black pepper to the chicken.

6. Add onions and carrots to the pot. Cook for a few minutes and add bell peppers and peeled tomatoes.

7. When the juice is released from the vegetables, pour the chicken broth over everything and simmer for a little less than an hour.

8. Add garlic, chopped with a knife, herbs and seasoning, leave to infuse for half an hour.

9. Place boiled noodles in the middle of a serving plate, stewed wings with vegetables on top.

If you undercooked the noodles, afraid to digest it, and the water has already been drained, do not worry. Just pour the broth from meat and vegetables into it, cover with a lid and leave it on the side for 10-12 minutes.

So that the pieces of meat and vegetables do not boil over, remain whole and beautiful, do not let the dish boil, the lagman should simmer over low heat.

Lagman is a noodle with a seasoning of meat and vegetables. A very popular dish among the peoples of Central Asia and South Siberia.

I don't know a country where they wouldn't eat noodles. And each has its own noodles. For example, Korean - kuksu, they do it with. Chinese - udon. And as for Italian pasta (spaghetti), in what types you can not find it: both with, and, and delicious. And many other types of noodles in other countries.

And of course soups. Noodle soups are a separate topic. in my opinion everyone ate. Maybe with rare exceptions. The Chinese also cook very often, only they have their own noodles and not necessarily from flour. In general, we realized that noodles take up a lot of space on the menu of humanity, and in the lagman, its place is the main thing.

How to cook lagman at home - a step by step recipe with a photo

Cooking noodles for lagman is quite time consuming. But since we will be preparing a simple lagman today, it will be a little easier for us. We will not cook the noodles ourselves, we will take the top-notch Italian noodles from the store.

Some will say that this is not a real lagman, but it is not. Lagman is real, just not quite classic. The time is now such that everything is needed quickly, quickly. So we, too, will speed up.

Menu:

1. Lagman - a simple recipe

Ingredients:

• Beef meat - 700 g.
• Fat tail fat 70-100 g.
• Vegetable oil
• Onion
• Carrots - 1-2 pcs.
• Sweet bell pepper
• Eggplant
• Chinese cabbage
• Celery
• Zira - 1.5 tsp
• Garlic
• Cilantro
• Fresh tomatoes, or if not in season, you can take canned tomatoes in your own juice
• Soy sauce
• Noodles

Preparation:

Lagman does not require any special set of vegetables. Usually they use what is at hand. I do not indicate the amount of vegetables. Well, perhaps carrots, so that you do not shift, otherwise the dish may melt. And so, take more of those that are and which you love.

1. Pour a little vegetable oil into a thick-walled saucepan or cauldron, heat it up, in the meantime, cut the mutton fat and send it to the cauldron to the vegetable oil. Stir constantly.

2. Gradually the fat melted out and mixed with the oil. We take out the greaves. We got a fragrant roast base.

Now we start to cook the meat.

3. Put meat into hot fat, cut into cubes about one and a half to two centimeters.

We will cook Lagman on the highest heat, stirring occasionally and only occasionally reducing it a little.

In a few minutes, the meat was fried on all sides. But of course it's not completely ready yet.

4. Cut the onions into half rings and send them to the meat. We reduce the fire a little. We do it between the largest and the average. We interfere with everything from time to time.

5. Bring the onion to softness. We cut vegetables.

6. Cut the carrots into cubes, cut the green peppers into strips. We send carrots to meat.

7. Peeled turnips are also cut into cubes and sent for carrots.

8. Cut the eggplant into small cubes and add to meat and other vegetables.

9. Pour cumin to the meat, about 1.5 tsp. Do not forget to mix.

10. Now add the chopped green peppers.

11. Add the celery and Chinese cabbage cut into strips. Mix everything again.

12. We send green beans to the common pot. We have it frozen, but it will instantly melt in a cauldron. So you can skip defrosting if yours is also frozen. We interfere again.

13. Add garlic, about 3-4 cloves, cut into 2-3 pieces. You can put more if you like. Salt and mix.

14, Take a bunch of cilantro, culinary thread and tie the bunch just above the roots. Cut off the roots and set them aside. They will still be useful to us. Finely chop the cilantro.

15. In the cauldron add chopped fresh tomatoes or canned in their own juice, a little.

16. There we also send a bundle of cilantro roots. Mix everything well.

17. Well, all the ingredients of the dressing are in the pan.

18. Top up with boiling water so that it covers all the vegetables and meat. This is our gas station after all. The main dish is noodles. So see for yourself what consistency you want the dressing to have.

19. Everything was mixed. Now try our salt dressing. Try the cooked meat.

20. The meat is ready, a little bit of salt. Add a little soy sauce instead of salt, a couple of teaspoons.

Everything is almost ready.

Last brush strokes

21. Cut hot red pepper into strips and add to the dressing. Add to taste, taking into account the taste of the people who will be at the table. If there are children, it is better not to add hot peppers. In general, to taste. By the way, pepper can be added earlier, along with tomatoes. But keep in mind that the longer the pepper is stewed, the sharper the dish will be.

22. Close the lid and turn off the stove after a minute. Note that if you have an electric stove, it will still heat for 7-10 minutes. Therefore, it is better to remove the cauldron (pan) from the stove.

As I said, lagman is still noodles with a seasoning of vegetables and meat, not meat and noodles. But since we have a simple lagman, we will not cook the noodles ourselves. We will boil the purchased good, preferably Italian, noodles, according to the instructions on the pack.

23. Put the noodles in a bowl or deep plate and put our dressing on the noodles. Sprinkle with chopped cilantro and serve with vegetables and herbs.

Well, look what a beauty. And the scent. We pounce.

Bon Appetit!

1. Video - how to make lagman noodles

To prepare it you need

• Meat - 500g
• Onions - 3 pcs.
• Carrots - 1 pc. (large)
• Tomato - 1 pc.
• Green radish - 1 pc.
• Garlic - 6-7 teeth
• Noodles (for lagman) - 150-200 gr.
• Vegetable oil
• Seasoning
• Parsley

Today I took the meat pork, but you can take beef and lamb, who likes what better.

Well, I'm getting down to cooking. I have enough time today, so I’ll first cut everything, and only then I’ll throw all the products into the cauldron. When time is short, I do a lot in parallel.

So, first of all, my least favorite "tearful" activity, I peel the onion and cut it into cubes, but not too small, in general I try to cut all vegetables about the same size 1 X 1 cm

Then the carrots, cut, put aside

I bought a large green radish, so I didn't cut all of it, there was only a small piece, somewhere in the third part.

Cut the tomato into half rings

Chopped the garlic with a knife, but the same is not fine

Oh yes, I almost forgot, I cut the meat into pieces that are not too large, about 3 X 3, but I forgot to take a picture.

Now I put the cauldron on the fire, pour vegetable oil into it and heat it well. I spread the meat in hot oil, mix and fry it until golden brown, stirring occasionally for about 20 minutes. I add onions to the meat, mix, fry them together for another 10 minutes.

now it's the turn of the carrots to go to the cauldron for frying for 10 minutes

The carrot is followed by a radish for another 10 minutes.

Then at the same time I put the garlic and the seasoning in the cauldron, which I bought in the morning at the bazaar, from an eastern friend, at every bazaar they probably sell such. What spices he put in there, I cannot tell. I honestly wanted to remember this, but he scoops up different seasonings from the bags so quickly that I only had time to follow him with my eyes. There are 5 or 6 components in total. I mix everything well, salt and let it simmer for another 5 minutes.

I add tomatoes cut into half rings to the cauldron, give them the same 5 minutes

I add water to the cauldron, so much that the vegetables would disappear under it by about 2 centimeters, close the lid and carcass everything until cooked for another 20 minutes.

At this time, I put a pot of water on the fire, wait for it to boil, and pour the lagman noodles there. Today I bought a special noodles, and before that I took nests. It also turns out delicious. I cook noodles in salted water for 5 minutes, and put them in a colander. Separately, finely chop the parsley, I add it later, already in the plates.

All home lagman is ready, you can feed your family or guests, the look and taste of the lagman is quite worthy of a festive table. At the same bazaar I also bought lavash for the lagman, I like lavash with lavash more than with ordinary bread.

• Lamb: 500 gr.
• Bow: 1 pc.
• Tomato: 1 pc.
• Carrots: 1 pc.
• Sweet pepper: 1 pc.
• Potatoes: 1 pc.
• White cabbage: 1/4 small fork
• Garlic: 3-4 teeth
• Ground black pepper
• Ground red pepper
• Pasta (or homemade noodles, spaghetti): 400 gr.
• Parsley: 1 bunch
• Meat broth: 2 cups

Uzbek cuisine is famous for many things: this is traditional Uzbek pilaf, and kebabs, which differ from their relatives from the Caucasus, this is also an original dish that cannot be confused with anything. Let's cook today one of the masterpieces of the first courses of Uzbek cuisine - lagman at home. The recipe for lagman, a traditional soup, as often happens, contains all the ingredients that can be easily found in the territory that gave the world this dish! However, I am sure that now it is not a problem to find certain products at all, so cooking lagman will not be an insurmountable task for you, but the result will reward all your efforts. And so, we start cooking lagman at home ...

An interesting fact is that lagman noodles in good restaurants are drawn from elastic dough. But then cooking lagman at home becomes very laborious, so the masters of Uzbek cuisine recommend using ordinary pasta or spaghetti to make lagman at home.

Oh, what a miracle of cooking - homemade lagman - we did it, look at the photo! Bon Appetit!

Spicy and nourishing lagman takes pride of place on the table of many Turkic peoples. Uighurs, Dungans, Kyrgyz, Kazakhs and Uzbeks are fighting for the right to call it their national dish. Chefs of all these nationalities prepare lagman according to recipes that sometimes differ significantly in details. Even Japanese chefs have their own version of the recipe for this international dish, who, unlike their Muslim colleagues, use different seafood rather than mutton to make sauce for it. Nevertheless, wherever the lagman is prepared, its essence always remains the same - boiled noodles, sprinkled with a separately made meat and vegetable sauce "wajoy".

What is vaja made of?

Depending on the season and area of ​​preparation, the recipe for lagman gravy in different combinations may include ingredients such as:

• lamb or beef;
• sunflower, cottonseed or sesame oil;
• fat tail fat;
• vegetables (peppers, cabbage, green beans, eggplants, tomatoes);
• root vegetables (turnips, carrots, radishes, potatoes);
• garlic and onions;
• herbs and dry spices (parsley, cilantro, celery, basil, chili; coriander, star anise, oregano, cumin).

All varieties of lagman sauces can be divided into two groups:

• Uyghur gravy
• Uzbek sauces.

The Uyghur Lagman gravy does not contain potatoes. The consistency of such a sauce is thick, all the vegetables that make up it are cut into strips and only lightly fried in a wok, which is why they remain crispy.

The recipe for a thinner Uzbek-type sauce certainly includes potatoes, and all the components of the gravy are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they are very soft.

Recipe for making Uzbek gravy for lagman

Products:

• lamb (pulp) - 0.7 kg;
• onions, carrots, tomatoes, bell peppers and potatoes - 300 g of each vegetable;
• tomato paste - 3 tbsp. spoons;
• garlic - 1 small head;
• sunflower or sesame oil - ½ - ¾ cup;
• coriander, nutmeg, ground red and black pepper, cumin - each spice about ½ tsp;
• celery - 2 sprigs;
• parsley - 1 medium bunch.

Cooking procedure

1. Wash, peel and cut all vegetables except onions into small cubes. Wash the lamb, peel it off and cut it into matchbox-sized pieces. Remove the shirt from the onion and garlic cloves, cut the onion into half rings.
2. Pour the oil into the heated cauldron, after it is hot, carefully put the pieces of lamb in the cauldron and sprinkle them with salt and ground peppers (red and black) .When the meat grabs from below, turn the pieces over, salt and pepper them again and fry further, from time to time turning over.
3. As soon as the lamb pieces are evenly covered with a light brown crust on all sides, start putting vegetables into the cauldron at intervals of 3-5 minutes in the following sequence: first onions, then carrots, then potatoes, then bell peppers and finally tomatoes. Lightly add each new layer of vegetables, pepper, and then mix with the rest of the ingredients.
4. Add tomato paste to the sauce being prepared, stir the contents of the cauldron again and pour hot water into it, the level of which should be 2-3 fingers higher than the level of the meat and vegetable mixture.
5. When the sauce boils, reduce the heat under the cauldron, put chopped garlic in the gravy, add all the spices indicated in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.
6. Before turning off the stove, put finely chopped celery leaves and chopped parsley in the gravy, close the cauldron tightly and let the sauce brew a little.

Special noodles seasoned with original roast with a set of characteristic spices, considered a Central Asian dish... Lagman stands out among other dishes. After all, it is truly universal - it is the first and second course at the same time.

The Uzbeks call it chuzma-lagmon, from the Uzbek word for pull. Special noodles, which are prepared for lagman, with special skill can reach a length of up to 5 meters. It is coated with oil, crushed in water and pulled.

The subtleties of making the sauce are subject to two goals - to obtain an elegant, flowery, truly oriental look of the finished dish and a tasteful accent. Remember what an unsuccessfully cooked pilaf turns into? That's right, in rice porridge with meat. To prevent the dish from becoming an ordinary noodle soup, the technology must be carried out, choose the right spices and consistency... This dish is very fond of the Crimean Tatars, Uzbeks, Chinese and Japanese.

Long pasta is sold in factory packages, for example, in Uzbekistan they are called “Lagmon”. Noodles are an important, but a minor component, the main thing in lagman is still - gravy.

The spices for the dish are selected in a special way. It includes star anise, caraway seeds, ground black and red pepper, paprika, coriander, caraway seeds. It is good if you can get a jusai onion - it has a characteristic delicate garlic taste. Sometimes it is replaced with garlic feathers or wild garlic.

Food preparation

A real lagman involves making noodles with your own hands. However, a large number of factory-made varieties are sold today, ranging from wide-cut Italian spaghetti to true spiral-shaped lagman noodles. In principle, this is a democratic dish. Lamb or beef is used, as well as various vegetables (the main ones are carrots, onions, tomatoes, eggplant, radishes). In terms of slicing, there are no special rules and regulations.

The best recipes

Lagman noodles (chuzma)

We start cooking with noodles. We use store noodles as a last resort (it is best to choose long egg varieties).

Ingredients: flour (4 cups), egg (3 pcs), vegetable oil (100-150 ml.), salt (half a teaspoon), a pinch of baking soda.

Cooking process:

Break the egg into a bowl, add salt, water, beat thoroughly with a whisk until foam is obtained. Add flour, put it on the table.

In a separate bowl, pour a glass of water and dissolve a pinch of baking soda and salt in it. We wet our hands with this water. At the same time, the dough should become more elastic, it stops sticking to the hands.

Cover the finished dough for a few minutes and leave to “ripen”. Then we divide it into balls, we get about 20 pieces.

Roll out the sausages from the balls, stretch them with your fingers into a thin straw. Blanks can be 0.5 - 0.8 cm thick. Grease the hands with vegetable oil and roll the sausages even thinner, placing them on a plate in one layer.

Leave the dough in the refrigerator to rest. Then repeat the procedure. It should be cooked for no more than 4 minutes. Especially thin long noodles are simply scalded for 1 minute with boiling water before use.

Lagman in Uzbek

This is a very intense recipe and contains a lot of vegetables and spices.

Ingredients: beef (or lamb, 300-400 grams), spaghetti or noodles (500 grams), onions (2 pcs.), carrots (2 pcs.), potatoes (2 pcs.), bell peppers (1 pc.), pepper chili (2 small pods), garlic (2 cloves), green beans (100 grams), tomato (2 pcs), vegetable oil, salt, pepper, herbs.

Cooking process:

Cut the onion, turnip, carrot and radish into cubes (side 1.5 cm.) Scald the tomatoes with boiling water and pour over with cold water. At the same time, the peel is easily removed, cut the pulp into cubes. Cut the sweet pepper into strips. Cut the bean pods into 3 cm pieces, peel and chop the garlic, chop 1 chili pepper, set the second one aside.

Cut the meat pulp into thin strips, heat the oil in a cauldron and fry the bones over maximum heat. Then add the pieces of meat. They should be fried in their own juice until the fat becomes transparent. Add the onion and continue to fry. Add turnips, carrots, beans to the cauldron.

Simmer everything together, then add the tomatoes, the remaining pod pepper and garlic. Put the celery in whole branches. Add spices and bell pepper. Another 2 minutes and pour in a little water. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat, leave to stand for 15 minutes.

Boil the noodles and store them separately. Put the noodles in a deep bowl (kasa), broth-gravy and herbs on top. If the noodles have cooled down, then before serving, they are placed in a colander and dipped in hot water or poured over with boiling water.

Lagman in Crimean Tatar

Ingredients: lamb / beef (pulp 400 g), carrots (150 grams), potatoes (350 grams), bell peppers (150 grams), eggplant (150 grams), tomatoes, (100 grams, or tomato 30 grams), parsley, bay leaf , black radish (100 grams), fat (60 grams), broth, noodles, salt, sugar, ground pepper, oregano.

Cooking process:

Cut the meat into small pieces and fry it in a cauldron. After the formation of a golden crust, pour the meat with broth and cook.

Pour boiling water over the tomatoes and peel, grate on a fine grater. Cut the other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potatoes directly to the meat. Chop the garlic, put the tomatoes, pepper and salt.

Put the separately boiled noodles in a bowl (kasa / bowl), put the sauce on top, fill with herbs - and to the table!

Chuzma lagman in teahouse style

ON A NOTE: Chaikhana (from tea and Persian khan - house, room) is a tea house in Central Asia, Azerbaijan and Iran.

Climate and Islam have left their mark on catering establishments in the east. The weather is hot most of the year, forcing to consume a lot of fluids. To quench thirst, green tea is the most popular drink in these places.

Islam prohibits its followers from drinking alcoholic beverages, which has led to the absence of a drinking tradition in Muslim countries.

All this determined the appearance of the teahouse, where people gathered to drink tea and communicate. Here you could hear last news, discuss them with friends and acquaintances. This led to the fact that the teahouse became a cultural and social center in the makhallas. In the past, in the teahouse, local residents met with travelers, merchants and scientists and from them learned the latest news about life in other countries. It was here that papers were drawn up, trade deals were concluded. Visiting teahouses by women was considered inappropriate.

In Central Asia, the teahouse today is one of the most popular and visited places after the mosque. At present, Asian culture, like any other, is gradually diverging around the world from its bearers. And today in many cities of the world you can find a teahouse. The basis is, first of all, the kitchen. Uzbek cuisine is very popular in the republics of the former USSR. In essence, the cuisines of related Asian peoples do not differ significantly. Therefore, the menu of a modern teahouse usually includes such popular dishes as pilaf, lamb and beef shashlik, samsa, lagman, manti.

Lagman in teahouse differs from others in the way of cooking meat, which is cut into large pieces. When preparing a large amount of food, it is believed that this way you can keep the meat more juicy. Lagman is made up of three ingredients: noodles, waja (topping / gravy), and sauce (laza chang).

Ingredients: lamb (half a kilo), onions (2-3 pieces), garlic (8-10 cloves), cabbage (150 grams), vegetable oil (50-70 grams), fat tail fat (50 grams), dzhusay, or garlic stalks, pod of hot pepper, star anise, ground coriander.

Cooking process:

1. Boil the noodles.
2. Waja (gravy). Cut the meat and fry it in large pieces in fat tail fat along with the bones.

Cut the onion into thin rings and half rings, add to the meat and fry until deep color.

Cut the carrots into shavings, cabbage and bell peppers into strips.

Add a pinch of sugar to finely chopped tomatoes, put everything on the meat and continue to fry. After waiting for the tomatoes to give juice, add spices (cumin, pepper and salt). When the juice has evaporated by half (don't miss it!), Add cabbage, carrots and bell peppers. Stir and pour in the broth or water from the noodles, so that the scoop sinks into the liquid with a little effort. Add hot peppers and adjust to a very low boil. Cook for 40 minutes. 15 minutes before the end of cooking, put the star anise star, turn off the heat and leave for 15 minutes. Divide the pieces of meat and put them on a plate, fill them with vajoy.

3. Prepare separately seasoning for lagman(laza-chang). Mix a few cloves of garlic with a pinch of ground coriander. Add a teaspoon of ground pepper, saute the mixture for three to four minutes. Add 3-4 tablespoons of noodle stock. Add a pinch of salt, half a spoonful of wine vinegar and transfer to a jar, which should be kept closed.

Lagman in Uyghur Recipe 1

Vazha / Vaja (gravy)

Ingredients: 300 g Beef pulp;5 sprigs of fresh cilantro;2 feathers Green onion;60 ml Sesame oil;1 PC. Dungan pepper;5 sprigs of fresh Parsley;1 PC. Green radish;100 g Arrows of garlic;100 g Fresh green beans;0.5 tsp Zira (Kumin) ground;0.5 tsp Ground coriander;1 PC. Onion;1 PC. Carrot;1 pinch Ground black pepper;2 pcs. Tomatoes;1 tsp Salt;0.5 tbsp. l. Tomato paste;2 cloves of Garlic

Cooking process:

To prepare lagman, we need the following products: pulled noodles, homemade, beef meat, onions, green onions, Dungan peppers, green radishes, carrots, green beans, garlic arrows or jusai, tomatoes, herbs, vegetable oil, spices.
Step 1 Preparing the gravy - vazhu / waja. Cut the meat into small pieces and fry in well-heated oil. It is believed that it is necessary to add meat on the bones to the lagman. I usually do this, but today I cooked a small amount of lagman, then I did not add the bones, and you have to bear this in mind.
Step 2
Add thinly chopped onions to the fried meat. Fry for 10 minutes until golden brown.
Step 3
Finely chop the tomatoes, mix with tomato paste and garlic. Stir and let it brew.
Step 4
Combine meat with tomatoes, salt, fry everything together until the liquid boils away. If the tomatoes are sour, add a little sugar.
Step 5
Cut radish, peppers and carrots into thin strips. In the Uyghur lagman, slicing matters.
Step 6
Cut the garlic arrows and green beans into slices.
Step 7
Add all vegetables to tomatoes with meat. You can do this gradually, but then the vegetables will be too overcooked. In the Uighur lagman, vegetables must not be overcooked and they are completely soft. Vegetables should remain, as they say, "aldente". Fry everything together for 5 minutes, season with salt and pepper to taste.
Step 8
It's time to add water. It is better to use the water in which the noodles were boiled. Since, I already have ready-made noodles, so you can add regular boiling water so that it covers all the vegetables. It should be noted that this is not a soup and the vaja should remain thick. Bring to a boil and cook the gravy for another 10-15 minutes, so that the liquid boils slightly.
Step 9
Add spices - ground coriander, chopped garlic, cumin, pepper, herbs. After a minute, turn off the heat and let it brew for 10 minutes.
Step 10
Dip the finished drawn noodles in boiling water, warm up before serving. If there is no ready-made drawn noodles, you can try using the thinnest pasta, with a hole inside, boil them until cooked, but the taste will be different. The dough for drawn noodles is smeared with a solution of salt, soda and butter during the pulling process, so the finished product is very easy to pick up with a spoon, does not break.
Step 11

Step 12
Pour some gravy into the kasu (deep bowl), add the noodles, then add the gravy again, sprinkle with herbs and serve with seasoning. Seasoning is added to their plates as desired.

Lagman in Uyghur Recipe 2

Ingredients: lamb pulp - 1.5 kg;fat tail fat - 100 g;green radish - 250 g;fleshy tomatoes - 500 g;carrots - 400 g;onions - 400 g;bell pepper - 3 pcs.hot pepper - 2 pcs.;jando (or green beans) - 250 g;dzhusay (garlic feathers or wild garlic) - a bunch;garlic - 2 heads;celery stalks - 100 g;star anise - 2 stars;coriander - 2 tsp;zira - 1 tsp;salt to taste;cilantro, parsley.

Cooking process:
1. Unscrew the fire to the maximum and melt the fat tail fat in a hot cauldron; Remove the cracklings, and in their place lower large pieces of lamb, brown.
2. Fill in onion rings, after 10 minutes - the pulp of tomatoes with chopped garlic, after another 5 - carrot straws, jando and bell peppers fried in a pan.
3. Pour everything 1 cm higher with the broth left over from cooking the noodles, bring to a boil and put the radish, cut into strips, as well as hot peppers (if only there were no cracks) and spices.
4. Smooth (without interfering!) The surface of the lagman, reduce the heat and simmer under the lid for 15 minutes.
5. Take out the meat, chop into cubes, return back.
6. Add chopped celery and jusai, add salt, stir, cover and leave alone for 10 minutes.
7. After the allotted time, turn off the stove and let the dish brew for another 20 minutes.
8. Serve with delicious homemade noodles, sprinkle with fresh herbs, and in a separate bowl - vinegar sauce.

Lagman vinegar sauce:

garlic - 1 head;
wine vinegar 3% - ¼ glass;
water - ¼ glass;
dill, basil, tarragon, cilantro - 0.5 tsp each.

Laza(seasoning)

Lagman is unthinkable without seasoning - laz. To prepare it, you need to heat a little sesame (vegetable) oil, add chopped garlic, coriander and red pepper. Warm all the spices slightly so that they give off their aroma, do not fry. Salt well and add vinegar. The seasoning is ready.
1 tsp ground coriander
2 tbsp. l sesame oil
1 tsp ground red pepper
1 pinch of salt
1 tbsp. l apple vinegar
3 cloves of garlic

Lagman - useful tips from experienced chefs

It would seem that there is nothing difficult in stretching the dough. In fact, you need to be an experienced lagman in order for the dough to stretch and stretch. Knead it and try to stretch it. Tap on the table, twist it in your hands like a skipping rope - if the dough breaks, it means it's not ready yet. Take your time - as a rule, the dough is always not ready at the beginning. Then collect it again in a tourniquet and pull, knock on the table.

When the dough stretches to the distance of outstretched arms, pinch it at a short distance, no larger than a walnut (above in the photo). Chuzma should be about the size of a computer mouse wire, or even thinner. Fold it in half and pull it again. The cooked noodles will be tough and firm, so make sure they are not overcooked.

Lagman from professionals

Stalik

Khakim Ganiev

Lagman in Uyghur

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Central Asian lagman is a thick soup with meat, vegetables and noodles, which is something in between the first and second courses. It is cooked from lamb, pork, beef, veal, chicken and even horse meat. Different nationalities have their own lagman recipe, and therefore the soup has several names - guiru, boso, suyru and others.

Time: 2 hours.

• Servings Per Container: 10 Persons.

The main feature of the soup is the do-it-yourself noodles.

If there is no desire or time to tinker with it, you can use regular spaghetti or other pasta of a suitable length. It is better to cook lagman in a cauldron.

Ingredients:

meat - ½ kg;

• egg noodles - 0.2 kg;
• potatoes - 6 pcs.;
• carrots - 4 pcs.;
• pepper (sweet), bay leaf - 2 pcs.;
• tomatoes - 10 pcs.;
• seasonings (cumin, hops-suneli), salt - 1 tsp each;
• chili - 0.5 tsp;
• water - 1.5 l.

Cooking method:

Wash the meat, cut into small pieces.

1. Heat the oil in a cauldron or a thick-walled deep frying pan, put the meat on it. Salt, stir. Cover, fry for a quarter of an hour.
2. Finely chop the peeled, washed onion, transfer to a cauldron. Fry until all the liquid has evaporated, without the lid. Then cover again and simmer for 10 minutes.
3. Add carrots, cut into small cubes, and potatoes, cut into large cubes. Simmer for 20 minutes, covered over medium heat.
4. Add chopped like potatoes, peppers and tomatoes, add water. Bring to a boil.
5. Pour in the spices, cook for half an hour under the lid. While it is cooking, cook the garlic - peel and pass through a press. When the soup is completely cooked in, add the chopped garlic cloves.
6. Boil the noodles separately until tender. Pour the pasta into a plate first, then pour the vegetable gravy on top. Sprinkle with finely chopped fresh herbs.

Time: 2 hours.

• Servings Per Container: 9 Persons.
• Difficulty: Available for beginners.

The recipe for cooking lagman in Uzbek (it is similar to the same soup of Tatar cuisine) involves the addition of lamb. It is better to choose fresh meat of a young animal - light red in color with a delicate structure.

Ingredients:

lamb - 0.4 kg;

• onions, carrots, tomatoes, potatoes - 2 pcs.;
• pepper (bulgarian) - 3 pcs.;
• garlic (small head) - 1 pc .;
• pasta (spaghetti) - 0.3 g;
• water - 2 l;
• oil (sunflower), spices;
• paprika, coriander, ginger (dried), cilantro, parsley, onion (green) - to taste.

Cooking method:

Wash, cut the lamb into small pieces. Fry in a cauldron in hot oil.

1. Add the onion, chopped in half rings. After softening, add the diced tomatoes (peel off). Fry a little.
2. Add chopped garlic, cumin, red pepper. Pour in water to cover the ingredients. Increase heat to maximum, simmer until liquid evaporates. If the lamb is not cooked during this time, add more water and continue braising.
3. Pour in the carrots grated on a coarse grater, fry for 5 minutes.
4. Add remaining vegetables, spices, and seasonings. Fill them with liquid again and simmer for another 25 minutes.
5. Prepare pasta - boil until tender. Place in a deep plate, top with meat and vegetables, pour in the gravy. Sprinkle chopped green onions and herbs over the soup before serving.

Time: 2 hours.

• Servings Per Container: 7 Persons.
• Difficulty: medium.

Beef lagman is a national dish of many Central Asian countries, which is not served without noodles. You can easily prepare it yourself using one of the simplest recipes and methods.

Ingredients:

beef - 0.4 kg;

• tomatoes - 3 pcs.;
• pepper (sweet), onion, potatoes, egg - 1 pc.;
• carrots - 2 pcs.;
• radish - ½ pcs.;
• meat broth - 0.2 l;
• oil (lean) - 0.1 l;
• spices, seasonings, fresh herbs - to taste;
• flour - 0.2 kg;
• water - 75 ml.

Cooking method:

Combine flour with egg, water, salt. Knead the dough. Roll out into a thin layer, cut into small strips. Cook by boiling in boiling water until tender.

1. Cut the beef into medium-sized pieces, fry in hot oil for 5 minutes.
2. Chop the onion, thin strips of pepper and carrot into half rings. Stir in beef, simmer for 3 minutes.
3. Add radish, cut into small cubes, and diced potatoes and tomatoes.
4. After 10 minutes, add spices, seasonings, pour in broth. Cook for about an hour.
5. Add finely chopped greens before serving. Pour noodles into a deep plate, top with meat and vegetable gravy.

Chicken

Time: 1 hour.

• Servings Per Container: 10 Persons.
• Difficulty: Available for beginners.

Chicken lagman turns out to be just as tasty as other options for the dish, but less high in calories. For it, you need to use only poultry fillets.

Ingredients:

chicken fillet - 0.6 kg;

• tomatoes - 4 pcs.;
• pepper (bulgarian) - 2 pcs.;
• onions, carrots - 1 pc.;
• potatoes - 3 pcs.;
• tomato paste - 1 tbsp. l .;
• spaghetti - 0.2 kg;
• water - 2 l;
• spices, seasonings.

Cooking method:

Cut the chicken into small pieces, fry in a deep frying pan with hot oil.

1. When the fillet turns white, add finely chopped vegetables.
2. After 5 minutes, add spices, seasonings, add pasta, pour in water. Stir.
3. While the gravy is stewing, cook the pasta. Place them in deep bowls, top with meat gravy.

In a multicooker