Necessary spices for lagman + 7 cooking recipes

Hello friends! Today in our episode we have a national, Uzbek and very popular dish in our country - lagman. We will cook it at home in a cauldron on the stove, but you can also cook it outside, over an open fire. This does not change the cooking steps. This is exactly how they prepare it in their homeland.

This dish has become so popular among us that it does not need a detailed introduction, but still it is worth focusing on some points. Russians love it so much that almost every family cooks it. For convenience, they even began to produce a mixture of ready-made seasonings, and on store shelves you can find ready-made noodles for lagman. Everything to make it easier and simpler for us to cook. This festive meat and at the same time vegetable dish can be prepared for the arrival of dear guests or just for a family dinner. And most importantly, there is no single and correct recipe.

Today I will tell you in detail about two important components of the Uzbek lagman - noodles and sauce. So stay until the end, there will be a lot of step-by-step photos, in a word it will be very interesting and informative. And at the end you can leave a review, save the recipe and share it with friends.

How to make noodles for lagman

Ingredients:

• Wheat flour – 500 gr
• Vegetable oil 2 tbsp + 50 g for cutting
• Water – 200 ml
• Table salt – 0.5 tsp.

Sift the flour into a container, make a hole, and gradually pour in a mixture of water, salt, and vegetable oil. Knead the dough in a circular motion.

To make the dough elastic, you will have to work hard. You will have to knead with your hands for 7-10 minutes. At first it will be viscous and stick to your fingers. Don’t rush to add flour, otherwise it will turn out tough, but we need soft, elastic. Knead the mixture, gradually adding flour a little at a time to form a stiff dough. Gradually it will become pliable, like plasticine. Place the kneaded dough in a bag or cover with a napkin and let it sit for about an hour.

We continue to knead the rested dough, having previously greased our hands and the surface of the table with vegetable oil. Then divide the mass into four equal parts. Lubricate your hands again and take one of the parts. We twist it in our hands so that it lengthens and takes on the shape of a cylinder. Wrap them in the shape of a snail's house, cover with a napkin, and leave for 10-15 minutes.

Now we carefully roll out our snails on the table so that they reach about 5 mm in diameter, if you can, even thinner. It is very important to stretch the noodles correctly. This is a rather labor-intensive process. It may take about 3 hours to cook the noodles thin and smooth enough, but the results are worth it. At this time, put a pan of salted water on the stove to boil - for cooking.

We take the resulting elongated noodles with both hands and begin to wind them left and right (like threads) onto arms outstretched shoulder-width apart. The result is a “skein” like this.

Place it in boiling water and add salt. Cook for seven minutes. Next, everything is the same as when cooking pasta. Let it boil, stir, cook until tender. Drain through a colander. To prevent the noodles from sticking together, place them separately and pour oil on them.

How to cook lagman in Uzbek style at home

To prepare we will need:

• Flour - 300 gr
• Water - 100 g
• Egg - 1 pc.
• Salt - 1 pinch
• Lamb – 1 Kilogram
• Onion - 3-4 pcs.
• Carrots - 3 pcs.
• Bell pepper - 3 pcs.
• Celery - 1-2 pcs.
• Green radish - 0.5 pcs.
• Garlic - 5-9 cloves
• Tomatoes - 5-6 pcs.
• Vegetable oil - 50-70 ml
• Salt - 1 pinch
• Coriander - 1 pinch
• Zira - 1 pinch
• Paprika - 1 pinch
• Chili pepper - 1 pinch
• Fresh herbs - 50 g

If it is difficult to find special noodles for lagman, you can prepare it yourself. First, let's knead the dough.

Break an egg into a deep bowl, add half a teaspoon of salt, pour in water, gradually add flour, immediately starting to knead this mixture with your hands. Knead the dough much like dumplings. Then cover it and put it in the refrigerator for about an hour.

The dough rested and cooled. We divide it into 4 parts.

Roll out each part thinly, sprinkle with flour, and roll into a roll.

Finely chop each roll with a sharp knife. Place the resulting noodles in a single layer on a floured surface to dry. While the noodles are drying, let's start with the meat.

In our recipe we use lamb, but you can use any other meat you wish. Wash the lamb and cut it into small pieces. Take a saucepan with a thick bottom. Heat sunflower oil in it. Add fat from meat and 2-3 cloves of garlic. While the fat is rendering, wash the tomatoes. We pass them through a meat grinder or grind them in a blender, mix with garlic, and let it brew.

When the fat is completely rendered, remove the garlic from it. Add chopped meat to the saucepan. Chop the onion into half rings and place in a saucepan with the meat. Simmer the meat until half cooked.

Then add vegetables chopped into small pieces to the meat: carrots, peppers, radishes and celery. Simmer for 5-10 minutes, add seasonings, stir. Cover with a lid and leave on the fire for another 10 minutes.

Then add chopped tomatoes with garlic, mix, leave on low heat for 10 minutes.

Meanwhile, put the pan on the fire, bring the water to a boil, add salt, and boil the noodles until tender.

Then we drain it through a colander, but do not pour out the water, but put it in a saucepan. When the meat is cooked, serve the lagman in Uzbek style. First, place the noodles on the bottom of the plate, pour meat sauce on top, and sprinkle with finely chopped herbs.

In Uyghur

Seasoning for lagman, which includes hot pepper, garlic cloves and vinegar, tastes quite spicy and piquant. Therefore, this dressing is only suitable for those who are allowed to consume a spicy product.

Composition of ingredients

Ingredients you should have to make your own Uighur-style lagman seasoning:

• vegetable oil – 34 ml;
• ground coriander – 1 pinch;
• hot red pepper – 5 g;
• table salt - as needed;
• vinegar – 15 ml;
• garlic clove – 1 pc.

It is recommended to use lemon vinegar 5%. It will give the treat a brighter taste and smell.

Step-by-step cooking process

The process of making delicious seasoning for a Uyghur dish at home involves adhering to the following points:

1. You need to pour vegetable oil into the frying pan and heat it thoroughly.

2. Then you should add peeled and chopped garlic, as well as crushed coriander.
3. Then add red pepper to the ingredients in the pan and fry a little.

At the end, you need to add table salt and vinegar to the ingredients, mix everything thoroughly and use the seasoning for its intended purpose.

How to serve a dish

Once cooking is complete, place a small amount of seasoning on a plate. Afterwards, you need to send the lagman into the container. The composition will need to be stirred.

For tasty and proper preparation of spicy seasoning for lagman, it is recommended to follow useful culinary tips:

1. To make the seasoning more spicy, it is recommended to add a mixture of crushed garlic seeds, ground red pepper and dill.
2. As a result, a properly made seasoning should have a paste-like consistency.
3. When making the delicacy for the first time, it is advisable not to make the dressing yourself. To do this, it is recommended to use a ready-made spice mixture purchased in the store.
4. The treat should be stored in an airtight glass container, placing the container in the refrigerator compartment or leaving it at room temperature. The shelf life of the product is approximately 30 days.

To give the lagman seasoning an unobtrusive taste, you should add onion jusai to the ingredients. If it is not available, jusai onions can be replaced with wild garlic or garlic stalks.

Recipe for lagman with eggplants in Uzbek

For preparation we will take:

• Beef – 600 g
• Onion - 1 pc.
• Garlic – 5 cloves
• Daikon radish – 200 g
• Medium tomatoes - 5 pcs.
• Carrots - 2 pcs.
• Eggplant - 1 pc.
• Bell pepper - 2 pcs.
• Celery stalks - 4 pcs.
• Hot chili pepper, fresh - 1/2 pcs.
• Noodles for lagman - 200 g
• Bay leaf - 2 pcs.
• Jeera seeds - 1⁄2 teaspoon
• Salt - 1.5 tbsp. spoons
• Ground black pepper - 1⁄2 teaspoon
• Star anise - 2 pcs.
• Ground paprika - 1 teaspoon
• Ground red pepper - 1⁄2 teaspoon
• Dry ginger - 1 teaspoon
• Turmeric - 1 teaspoon
• Coriander seeds - 1⁄2 teaspoon
• Water - 1.2 l
• Vegetable oil - 3 tbsp. spoons

Wash all the vegetables, peel them, and cut them into medium-sized strips.

Cut the meat into medium-sized cubes.

Heat the vegetable oil well in a cauldron, add coriander and cumin spices. Heat the spices for 30 seconds, add finely chopped garlic and chopped onion.

Fry for 2-3 minutes, add the meat. Fry the meat over high heat for 3-5 minutes, stirring constantly until it is browned.

Place carrots and tomatoes in the cauldron and continue to simmer for 2-3 minutes.

Next, add radish and celery to the cauldron. Continue to simmer, stirring constantly, for 5 minutes.

Now add the eggplants and spices. Mix everything thoroughly. Pour in water, bring all contents to a boil, leave on low heat until cooked, about 1.5 hours.

Boil the noodles for lagman until tender (as written in the instructions on the package).

As soon as the meat has become soft, serve our dish. Place noodles on the bottom of the plate, then pieces of meat with vegetables and fill with broth.

Seasoning "Pripravych"

If there is no opportunity or desire to buy spices separately, you can replace them with ready-made mixtures, which include all the necessary elements. Thus, the seasoning for lagman “Pripravych” already contains the necessary ingredients.

• ground coriander;
• paprika;
• celery;
• dill herb;
• parsley herb.

Dried vegetables are also included:

• parsnip root;
• tomatoes;
• onion;
• garlic;
• carrot.

Salt is added to the finished seasoning for lagman; this must be taken into account when additionally salting the dish.

One seasoning containing dried vegetables and spices is not enough. If possible, add fresh cilantro and basil, and also add parsley or dill.

Recipe for fried lagman

Ingredients:

• Lamb - 500 grams (can be replaced with veal or pork)
• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Bell pepper - 2 pcs.
• Green beans – 200 gr
• Garlic - 2 cloves
• Spices - to taste (cumin and black pepper - a must!)
• Salt - to taste
• Vegetable oil - to taste (for frying)

For the noodles:

• Vegetable oil – 5 tbsp.
• Wheat flour – 2 tbsp.
• Chicken table egg – 1 pc.
• Water – 1/3 cup
• Certified salt – 0.5 tsp.

Let's knead the dough.

Mix salt with flour, break the egg. Gradually pouring in cold water, knead a stiff elastic dough, like dumplings.

Cover the dough with a napkin or plastic bag and leave to rest for an hour in a cool place.

Divide the chilled dough into 4 equal parts. Roll each part into thin flagella, generously grease with vegetable oil, and place in a spiral on a plate. Leave for 15 minutes.

Then we roll each flagellum into thin noodles. The dough is very pliable, does not tear, and is easy to work with. Cook the noodles like pasta - in boiling water. Don't forget to add salt. Then we put it in a colander. Let's get to the meat for now.

Place the cauldron with vegetable oil on the fire and heat it up. Chop the meat into small pieces and place in a cauldron to fry over medium heat for 5-7 minutes. In the meantime, cut the onion into half rings. Cut the carrots into medium-sized strips.

Salt and pepper the meat, add carrots and simmer until half cooked.

It's time to add vegetables, everything except tomatoes. Finely chop the garlic, cut the pepper into half rings, and cut the green beans into centimeter-sized pieces. We also add the selected spices. Add to the meat and simmer under the lid.

When the beans have become soft and changed color, add the tomatoes and leave on the fire for another 10 minutes.

Now the meat has become soft. We put the noodles into the cauldron, mix everything carefully, leave on medium heat for another 5-7 minutes. The dish is ready!

Spicy

Seasoning for lagman, which includes garlic, red and black pepper, is quite spicy. Therefore, it should be used in small quantities.

Composition of ingredients

To prepare a spicy and tasty seasoning for lagman with your own hands, you need to have the following components:

• broth – 100 ml;
• coriander – 2 g;
• red hot pepper – 21 g;
• vegetable oil – 54 ml;
• ground pepper – 21 g;
• table salt – 5 g;
• sesame seeds – 32 g;
• rice vinegar – 15 ml;
• garlic cloves – 5 pcs.

If there is no rice vinegar, then you can use apple or regular table vinegar. Both sunflower and olive oil can be used.

Step-by-step cooking process

The step-by-step process of making seasoning for lagman requires compliance with the following points:

1. Garlic needs to be peeled, passed through a garlic press or ground with a pestle in a mortar.

2. Add pre-ground coriander seeds and red pepper to the garlic pulp, mixing thoroughly.
3. Then you need to pour vegetable oil into the frying pan, heat it and add the mixture of the above ingredients.
4. Next, you need to pour in the broth and bring everything to a boil.

At the end, turn off the heat, add vinegar and table salt and mix the mixture thoroughly.

How to serve a dish

When serving, you will need to sprinkle the dressing with sesame seeds. Afterwards the composition should be stirred.

Lagman in Uzbek from Stalik Khankishiev

For the test we will need:

• Italian flour.
• Eggs – 6 whole.
• Egg yolk – 3 pcs.
• Salt – 2 pinches.
• For the sauce we take:
• Lamb fillet – 500g.
• Onions – 4 pcs.
• Garlic – 3 cloves.
• Carrots – 2 pcs.
• Turnip – 1 pc.
• Juicy tomatoes – 3 pcs.
• Sichuan pepper – 1 teaspoon.
• Salt – 1 teaspoon.
• Sweet pepper – 2 pcs.
• Greens: cilantro, parsley, dill.
• Fermented soy paste - miso - 2 tbsp. l

Let's start preparing our dish by kneading the dough.

Let's take 6 whole eggs, and take only the yolks from the other 3. Add salt, add flour and knead into a tight dough. We do not pour water into our dough, because we use Italian wheat flour; the noodles will taste better without water. Roll out a lump of dough into a cylinder and divide into small portions. We roll out the dough using a dough sheeter, but you can roll it out and cut it by hand.

Using a machine, we cut the dough into noodles and roll each portion into a “nest.” The most labor-intensive and responsible process in preparing lagman is making noodles. Meat sauce cooks much faster.

Wash the vegetables and cut them into large strips.

Chop the meat into medium-sized cubes. Pour vegetable oil into a cauldron. Let's warm it up thoroughly. Throw Sichuan pepper into the oil. If the oil around the pepper begins to bubble, it must be removed.

Place onion, chopped into half rings, and garlic into the heated oil. Immediately after the onion and garlic, place the chopped meat. Fry the meat over high heat so that it barely has time to turn white.

Add 2 tablespoons of fermented soybean paste. Simmer for 2-3 minutes and throw in the tomatoes. Do not close the lid of the cauldron. Continue frying for 2-3 minutes.

Then add vegetables one by one: carrots, turnips. As soon as the vegetables begin to give off their aroma, add eggplants and bell peppers to the cauldron.

Simmer the vegetables for 5-7 minutes over high heat. Then pour in 1.5-2 glasses of clean water. Leave the cauldron to simmer over low heat for another 10-15 minutes. In the meantime, boil water in a saucepan, add salt, cook the noodles, not for long, 2-3 minutes.

As soon as the sauce is ready and the meat has softened, we serve the lagman to the table. Place noodles at the bottom of the cup and pour sauce with meat on top.

Cook with pleasure! Bon appetit!

Features of preparing lagman

Surely, every housewife has her own recipe for this dish in her piggy bank. But still there are basic points that remain unchanged and mandatory.

1. The classic Uzbek lagman is made from lamb, but you can use any meat that is on hand (horse meat, pork, beef, chicken)
2. The vegetables included in the composition may be different, depending on the season and region (tomatoes, zucchini, carrots, cabbage, eggplant, peppers, beans, radishes, etc.)
3. An unchanging and constant component of lagman is noodles. High-quality noodles are the basis of a real lagman. It is this that gives the dish its special taste. Nowadays a huge variety of such noodles are presented in stores, but it’s better to cook them yourself
4. An important feature of preparing lagman is its step-by-step approach. It consists in the fact that the meat sauce with vegetables is prepared separately from the noodles. And before serving, everything is combined and served to the table.
5. It is very important to choose quality products for its preparation.