Lagman in Tatar style, homemade recipe

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Prepared by: Arina Volskaya

04/09/2014 Cooking time: 3 hours 0 minutes

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A fragrant and satisfying dish of Crimean cuisine, which can be classified as thick soups and main hot courses. The recipe for Crimean lagman is for your attention!

Tatar lagman recipe

This recipe makes 6 servings. Cooking time for beef lagman: 1 hour 20 minutes. Calorie content is: per 100 g. product – 154.2 kcal, 3.9 g, – fat, 13.1 g. – proteins, 21.3 g. – carbohydrates.

To prepare the gravy you will need:

Lamb - half a kilo of fatty pulp, cut from the kidney or hind leg and 100 g of fat tail.
Potatoes – 2-3 pcs.
Onion – 3 medium sized onions.
Tomatoes - 3-4 large tomatoes, which can be replaced in winter with three tablespoons of tomato paste or a glass of juice.
Sweet pepper – 3 large fleshy fruits.
Black radish (optional) – 1 medium-sized radish.
Eggplant – 1 large fruit.
Carrots – 1 large carrot.
Hot pepper – 1-2 small pods.
Celery and parsley - one bunch each.
Garlic - 5 cloves.
Bay leaf, saffron, ground black pepper, cumin, oregano and salt.

Noodle recipe:

Flour – 0.5 kg.
Liquid – approximately 1 cup.
Egg – 2 pieces.
Salt – 1 teaspoon.

Preparing lagman in Tatar style begins with making noodles, the dough for which, according to the traditional recipe, should be kneaded in meat broth (in extreme cases, it can, of course, be replaced with cooled boiled water).

Lagman is a traditional Asian dish of noodles and meat (most often lamb), which is prepared both in restaurants and at home. Lagman does not have an exact recipe; each family prepares it in its own way, so it can be both the first dish, similar to soup, and the second, thicker and more reminiscent of pasta. Lagman in Tatar is a cross between the first and second courses. To prepare Tatar-style lagman, you need to be patient; it will take you about 3 hours to cook. But believe me, the taste of this dish is worth all the time spent!

To prepare Tatar-style lagman, you will need:

lamb fillet - 0.4 kg carrots - 2 pcs. onion - 3 pcs. potatoes - 2 pcs. bell pepper - 3-4 pcs. tomatoes - 0.4 kg parsley - bunch of garlic - 4-5 teeth. celery - to taste hot pepper - 2-3 pcs. spices - to taste salt - to taste for noodles: wheat flour (highest grade) - 1.5 - 2 tbsp. egg - 1 pc. salt - a pinch water - 1 tbsp.

How to cook lagman in Tatar style:

1. Prepare the noodles. Mix the egg with water, add salt, and then add flour in small portions, stirring constantly. We should get a homogeneous, elastic dough. It is advisable to sift the flour first. Leave the finished dough for half an hour, and then knead again for several minutes with oiled hands. 2. Roll out the dough into a very thin layer, and then use a sharp knife to cut it into equal strips approximately 4 mm thick. The resulting noodles should dry for 15-20 minutes. 3. Place the dried noodles in boiling water and cook for about 10 minutes. After that, put it in a colander to drain the liquid, transfer it to a bowl and pour in a small amount of vegetable oil. We do not throw out the water in which we cooked the noodles. 4. Wash the lamb under running cold water, cut off the films and excess fat from it, cut into thin flat strips (to do this, cut across the grain). 5. Peel the onions and cut them into quarters or half rings. Wash and peel the carrots, cut them into strips. Try to cut so that the straws are long. 6. Pour boiling water over the bell pepper, peel and cut into thin rings. We also pour boiling water over the tomatoes and cut them into small pieces. 7. Wash the potatoes, peel them and cut them into strips. 8. Cut the fat that was cut from the lamb into small slices and place in a cauldron (can be replaced with a large pan with a thick bottom). Render the fat until it turns into cracklings. Make sure that the heat is not too high, otherwise the fat will start to smoke. 9. When the fat turns into cracklings, remove it from the cauldron and put the meat there. Fry until a brownish crust appears, then add the onion to it, stir and wait until it turns golden. After this, add bell peppers and carrots to the cauldron and fry for several minutes. 10. Place the potatoes in the cauldron, add spices, mix, cover with a lid and leave to cook for 10 minutes. Add the tomatoes, reduce the heat and close the lid again for 15 minutes. 11. After this time, add the water in which the noodles were cooked to the cauldron. We determine the amount of water ourselves, it all depends on how thick the gravy we need. The gravy is considered ready when the potatoes are cooked. 12. While the potatoes are boiling, we prepare the dressing. Peel and finely chop the garlic and red pepper, then mix and grind them in a mortar. You should get a homogeneous paste. 13. Rinse the greens under running water, then pour boiling water over them and chop them very finely. 14. When the potatoes in the gravy are cooked, add the dressing and herbs to it, after a minute the gravy is ready. 15. Before serving, pour boiling water over the already dried noodles and place them on the bottom of a deep plate, pour gravy with meat, potatoes and vegetables on top.

The dish is served immediately after preparation.

Bon appetit!

Procedure for preparing noodles

Sift the flour into a deep bowl through a fine sieve.
Pour a glass of cold beef or lamb broth into a cup, beat in the eggs, add salt and stir the mixture with a fork.
Make a depression in the center of the flour mound with your hand and pour the egg-broth mixture into it in portions, while simultaneously scooping flour from the edges of the mound into the hole.
Knead the dough thoroughly, roll it into a ball, cover the ball with a damp canvas napkin and leave it to mature for at least an hour.
When the gluten of the flour swells well and the dough becomes elastic, knead it again and cut into four parts.
Sprinkle the countertop with flour, and with a rolling pin, roll out the first quarter of the dough into a thin, translucent layer, roll it into a tube and use a sharp knife to cut the resulting roll crosswise to a width of 4-5 mm.
Carefully unroll each round - the end result is long and even strips of noodles.
Proceed in the same way with the remaining pieces of dough and leave the noodles on the table to dry.
Meanwhile, boil 4 liters of salted water in a saucepan, or better yet, meat broth, and boil the noodles in it.
Take another large saucepan, place a colander on it and pour the noodle liquid into it.
When the liquid has completely drained into the pan, set it aside for a while, transfer the noodles to a greased bowl, lightly pour oil over them and shake the bowl a couple of times to distribute the oil better.
Now that the lagman base is ready, it’s time to prepare the gravy for it.

Ingredients for eight servings

Lamb or beef - 500 grams
Potatoes – 2 pieces
Onions - 2 pieces
Tomato – 2 pieces
Carrots - 1-2 pieces
Bell pepper – 1 piece
Flour - 4 cups
Vegetable oil - 200 Milliliters (half for frying meat and vegetables, half for cooking noodles)
Salt - 2 teaspoons (0.5 teaspoon - for preparing noodles, 3/3 - for solution, the rest - for meat and vegetables)
Eggs – 3 pieces
Soda - 1/1, teaspoons
Ground black pepper - 2-3 pinches
Garlic - 3-4 cloves
Spices - 1-2 pinches (hops - suneli, basil, tarragon)
Greens - 50 grams (dill, parsley)
Water - 2 Cups (for preparing noodles)

Lagman in Tatar style: preparing gravy

Wash the lamb and trim off the fat. Cut the fat trimmings and tail fat into small pieces, place them in a cauldron or thick-walled saucepan and place it on low heat. While the fat is rendering, take care of the vegetables.
Remove the husks from the bulbs and garlic cloves, peel the root vegetables (potatoes, radishes and carrots), cut the peppers in half lengthwise and remove their core with seeds, do not peel the eggplant, just cut off its tail.
Wash all the vegetables and herbs and decide how you will cut the food. The classic recipe for making lagman involves cutting all the components into strips and cubes; the second, less common method of cutting the ingredients is into small cubes.
In accordance with the chosen method, cut the meat across the grain.
Using a slotted spoon, remove the fried cracklings from the cauldron, place the lamb in the boiling fat and cover the cauldron with a lid.
The lamb should be stewed in its own juices for about a quarter of an hour. When all the meat juice has evaporated and a light brown crust forms on the lamb, put the chopped onion in the cauldron and fry it along with the meat. If there is not enough fat in the cauldron, pour a little refined oil into it.
Once the onion pieces are soft and pale golden, place the radish in the cauldron and after a few minutes add the carrots.
After 3-4 minutes, add the eggplants to the gravy being prepared, then after a couple of minutes add the sweet peppers.
Fry this entire mixture for several minutes, add potatoes and all the spices except bay leaves, salt, cover and leave to simmer for 5 minutes over low heat.
Meanwhile, scald the tomatoes, peel them, grind the pulp in a blender and pour the tomato puree into a cauldron.
Pour the gravy base with the broth left over from cooking the noodles, heated to a boil. Determine the amount of broth to your taste, since Tatar-style lagman can be prepared as a thick soup or as a second course poured with sauce.
Check the broth for salt, and keep the cauldron on the lowest heat until the potatoes become completely soft. A minute before turning off the stove, season the sauce with chopped garlic and hot pepper, and add bay leaves and the herbs indicated in the recipe.

Before serving, scald the noodles that have cooled by this time with boiling water, place in a deep bowl and pour over hot meat and vegetable gravy.

Lagman in Tatar is ready. Bon appetit!

Crimean lagman

I think it’s worth making Crimean lagman at home at least once. A tasty and aromatic dish with homemade tender noodles. Lagman is also often called a truly masculine dish. It is very filling, quite spicy and very tasty. But if you prepare lagman with fewer hot spices, then the children will enjoy devouring it. The recipe for making Crimean lagman is quite simple; complexity can only arise when preparing special noodles. but, if you don’t like fiddling with dough, then store-bought noodles with a high egg content will do just fine. So, let's start preparing the Crimean lagman. 1. I start the cooking process by preparing the noodle dough. After all, it should sit and ripen for at least half an hour. Mix the eggs and 1.5 cups of water thoroughly in a bowl. Add flour and knead stiff dough. Leave the dough on the table and cover.

Pour vegetable oil into a cauldron and heat over high heat. 3. Peel and chop the garlic and lightly fry in heated vegetable oil until nicely crusted. 4. Wash the meat, dry it and cut it into small cubes. Place the meat in a cauldron, add a little pepper and fry. 5. Peel the onions, carrots and peppers. Cut into cubes or strips and add to the meat. Sprinkle with salt and spices and simmer covered over low heat for 15-20 minutes. 6. Scald the tomatoes, peel them and cut them into cubes. 7. Peel the potatoes and cut them into cubes. Add potatoes and tomatoes to the cauldron. 8. 5-7 minutes after laying the potatoes, add the required amount of water. The water should cover the vegetables and meat by about 2-3 cm. Simmer for 20-25 minutes. 9. Now we need to prepare a special solution. To do this, mix soda and salt in 0.5 cups of water. 10. Wet our hands in the solution and coat the dough with it, knead. And we do this until the solution runs out. 11. Divide the dough into small pieces and roll them into flagella, the size and thickness of a pencil. 12. Lubricate your hands with vegetable oil and coat each flagellum, place the flagella in a spiral on a large dish. 13. When you have made flagella from the entire dough, we begin to stretch the dough - we will make noodles. To do this, we take the flagellum by the ends with both hands and begin to twirl it like a jump rope. At the same time, slowly stretch the dough to the sides. When the dough stretches out and it becomes inconvenient for you to stretch it further, fold the rope in half and continue the procedure until the noodles become thin. 14. Put on the water to cook the noodles. There should be a large amount of it - the noodles should float freely in the pan. Don't forget to salt the water. When the water boils, drop the noodles into the water one at a time and cook for no more than 5 minutes after boiling. Place the finished noodles in a colander. Experts advise not to throw away the water in which the noodles were cooked. It can be drunk as broth, or diluted with meat and vegetables. 15. Place the noodles on plates, pour over the meat and vegetables and sprinkle with chopped herbs. Bon appetit.

Step-by-step preparation

I think it’s worth making Crimean lagman at home at least once. A tasty and aromatic dish with homemade tender noodles. Lagman is also often called a truly masculine dish. It is very filling, quite spicy and very tasty. But if you prepare lagman with fewer hot spices, then the children will enjoy devouring it. The recipe for making Crimean lagman is quite simple; complexity can only arise when preparing special noodles. but, if you don’t like fiddling with dough, then store-bought noodles with a high egg content will do just fine. So, let's start preparing the Crimean lagman.
I start the cooking process by preparing the noodle dough. After all, it must sit and ripen for at least half an hour. Mix the eggs and 1.5 cups of water thoroughly in a bowl. Add flour and knead stiff dough. Leave the dough on the table and cover.
Pour vegetable oil into a cauldron and heat over high heat.
Peel and chop the garlic and lightly fry in heated vegetable oil until nicely browned.
Wash the meat, dry it and cut it into small cubes. Place the meat in a cauldron, add a little pepper and fry.
Peel onions, carrots and peppers. Cut into cubes or strips and add to the meat. Sprinkle with salt and spices and simmer covered over low heat for 15-20 minutes.
Scald the tomatoes, peel them and cut them into cubes.
Peel the potatoes and cut them into cubes. Add potatoes and tomatoes to the cauldron.
5-7 minutes after laying the potatoes, add the required amount of water. The water should cover the vegetables and meat by about 2-3 cm. Simmer for 20-25 minutes.
Now we need to prepare a special solution. To do this, mix soda and salt in 0.5 cups of water.
We wet our hands in the solution and coat the dough with it, knead. And we do this until the solution runs out.
Divide the dough into small pieces and roll them into flagella, the size and thickness of a pencil.
Lubricate your hands with vegetable oil and coat each flagellum, place the flagella in a spiral on a large dish.
When you make flagella from the entire dough, we begin to stretch the dough - we will make noodles. To do this, we take the flagellum by the ends with both hands and begin to twirl it like a jump rope. At the same time, slowly stretch the dough to the sides. When the dough stretches out and it becomes inconvenient for you to stretch it further, fold the rope in half and continue the procedure until the noodles become thin.
We put water for cooking noodles. There should be a large amount of it - the noodles should float freely in the pan. Don't forget to salt the water.
When the water boils, drop the noodles into the water one at a time and cook for no more than 5 minutes after boiling. Place the finished noodles in a colander. Experts advise not to throw away the water in which the noodles were cooked. It can be drunk as broth, or diluted with meat and vegetables.
Place the noodles on plates, pour over the meat and vegetables and sprinkle with chopped herbs.
Bon appetit.

Ingredients for Lagman Crimean:

Daikon (medium size) - 1 pc.
Carrots (large) - 1 pc.
Bell pepper (large) - 1 piece
Meat - 400 g
Tomato sauce (or 2 large fleshy tomatoes) - 300 ml
Onion - 1 pc.
Garlic - 2 teeth.
Black pepper (ground) - 2 pinches.
Salt (to taste) - 2/3 tsp.
Soy sauce (Kikoman) - 1 tbsp. l.
Noodles – 300 g
Vegetable oil - 2 tbsp. l.

Cooking time: 50 minutes

Number of servings: 6