Lagman noodles are special and cannot be bought in the store. Only human hands can prepare it. Here one recipe is not enough, you also need to practice.
The dough is pulled with skillful hands into a long rope, and then, flattened, boiled in a rich meat and vegetable broth. I still have a problem with stretching; I can’t make long noodles for the lagman. But still, I cook the dish for my household. My noodle recipe is suitable for those who can’t stretch out the dough.
Quite by accident, I found useful information for myself in the Soviet Culinary Encyclopedia. It turns out that lagman noodles are prepared in several ways. The first option is the method of pulling long flagella. This is how Tatars, Uzbeks, and Kazakhs prepare lagman. The second is to roll out a thin dough layer, and then cut it into long strips about 1.5 cm wide. And, by the way, this is exactly how our neighbor prepared noodles for lagman, where I first tried this delicacy.
The dough for lagman should be tough, not stick to your hands, but tender and pleasant to the touch. It tastes salty, you can smell the soda. Be sure to mix sunflower oil into the dough.
Lagman noodles are cooked very quickly. It is important not to overcook. In the finished dish it should be firm and tender at the same time. And now I will show you how to prepare my noodles for lagman.
How to prepare dough and noodles for lagman at home
To prepare the dough we need 1 egg, a glass of water, a teaspoon of salt and of course flour
We beat an egg into the bowl, which I want to say right away, many people believe that the dough should be without eggs, but I can note that there is no single requirement for this, because it all depends on the tastes of the cook
Lightly beat the egg with a fork so that it mixes easier with water, pour in a glass of water
Stir with a fork and immediately add salt
The salt is stirred, the flour is prepared, it must first be sifted. We prepare the dough, it should be steep, much steeper than we say we prepare for dumplings and dumplings.
Add about three cups of flour and start kneading the dough.
You will already determine the exact amount of flour when kneading the dough to its desired state
The dough is ready, place it in the refrigerator for one hour so that it, as they say, “rests”
Roll out the dough 1 cm thick, pour a little vegetable oil into a plate, brush the entire surface of the plate with oil so that the finished dough does not stick to it
Cut into strips, the dough should be well kneaded and dense.
Next, roll out the strips - roll out with your right hand, stretch slightly with your left. Perhaps not everything will work out the first time, here you need to have a certain skill
We place the resulting noodles in a plate, greasing them with oil, this is not the final process of preparing the noodles, we will need to roll and stretch them again
We roll up our dough and let it sit for a bit so that it can “rest”
The dough has settled, it has become more elastic, we move on to the final stage of making noodles, roll them out again and stretch them out
The first noodles are ready, put them in a plate, they are ready for cooking
This is how it turns out, you can put it in boiling water and cook for 1 - 1.5 minutes, rinse with cold water, the noodles are ready to eat.
Home lagman
Uzbek lagman is a dish filled with many unique flavors. When prepared, it represents the “golden mean” between a hearty soup and an appetizing pasta. Its recipe is so unique that it is definitely unlike any other soup you have ever tried. Despite the abundance of aromatic herbs and spices, children usually like this dish. After all, this is not just a soup, but a soup with a generous amount of noodles, which almost all children adore. Prepare your own lagman. Anyone can repeat the recipe with photo at home.
Product set:
- 450 gr. beef;
- 1 medium onion;
- 1 large carrot;
- 2 potato tubers;
- 1/2 large pepper;
- 2 large tomatoes;
- 3 cloves of garlic;
- Salt;
- 1/2 tsp. ground black pepper;
- 1 tsp. ground coriander;
- 1 tsp. ground cumin
- 1 small star anise (if large, cut in half)
- 2 bay leaves;
- 6 stacks water;
- 230 gr. noodles
Home lagman
How to cook:
- Cut the meat into cubes. Heat the oil in a Dutch oven or any heavy-walled pan. Place the meat on a hot surface and fry for 5 minutes.
- While the meat is frying, continue the lagman recipe at home by peeling and chopping onions and potatoes.
- Finely chop the tomatoes into cubes. Peel the garlic and chop with a knife.
- Peel, wash, cut the carrots and peppers into cubes evenly.
- Add onions to meat in roasting pan. Reduce heat to medium, simmer until onion is soft.
- Add tomatoes and garlic, simmer for 2 minutes, stirring if necessary.
- Then add the potatoes and carrots to the roasting pan. Simmer for 3-5 minutes, add pepper and mix well.
- Add water to prepare lagman at home. The recipe with photos of step-by-step preparation recommends adding 6 glasses. But you can also adjust the thickness of the dish at your own discretion.
- Add seasonings and bay leaf, anise. Cook for about 20-25 minutes until all vegetables are soft. Remove the star anise once the soup is cooked.
- While the main broth is cooking, prepare the pasta. Use ready-made ones if you don’t have the desire or time to stretch out homemade ones. If you want to enjoy homemade pasta, prepare the dough from flour, sunflower oil, water and salt. Boil the pasta in boiling salted water.
- Before preparing lagman at home, complete the step-by-step recipe for preparing noodles. Place the finished noodles in a colander and let the water drain. Then return the noodles to the pot and cover with a lid to prevent them from drying out.
- The most interesting moment is the presentation of the dish. After preparing the soup and pasta, boil a kettle of water. Add boiling water to the pasta to warm it up and drain.
- Place the noodles in each individual bowl and pour the rich soup over the pasta. Some eat soup with a fork, others with a spoon, depending on convenience and thickness.
How to cook delicious beef lagman in a slow cooker
This recipe, like many others, contains potatoes.
Required set of products
Pour vegetable oil into the multicooker bowl, add cooked beef meat, cut into small cubes and leave to fry for a while, not forgetting to stir.
Cut the peeled onions and carrots into rings, cut them so that they can then be chopped into smaller cubes
Lagman: classic recipe, ingredients
Lagman is a traditional dish of the Central Asian region. This is a unique version of soup - a hearty and appetizing dish. It consists of noodles, which are called elongated noodles, meat and vegetables.
Mothers pass the recipe for lagman to their daughters. Every housewife strives to achieve perfection in its preparation, so she adds something of her own to the technology. However, there is a classic version of this dish.
Ingredients for the dish: Pixabay
Lagman, the recipe for which we propose to adopt, is considered basic or classic. It consists of two parts - a set of products for preparing noodles and meat and vegetable components.
Uzbek homemade lamb lagman
This kind of lagman can only be prepared at home.
List of required products
Take a piece of fresh lamb, preferably the back part, and cut it into small pieces, do not chop too much
Cut carrots into large cubes
Also, cut the potatoes a little larger
Chop onion and tomato
Preparing sweet bell peppers
Chop celery and a few cloves of garlic
All ingredients are cut, let's start cooking
Uzbek lagman must be prepared in a cauldron, so we heat the cauldron and pour in a little vegetable oil, when it warms up we add the meat
When the meat is lightly fried, add ground red bell pepper.
Lightly fry, add carrots, onions, celery, tomatoes, mix and lightly fry
Next comes garlic, sweet pepper, tomato paste
Add Chinese salt to improve the taste of the broth, potatoes, sprinkle with flour, fry, stirring constantly
Fill with water, add dill and basil and a little soy sauce
Cook until done and pour into the finished noodles
How to cook real Uyghur lagman with radish
If you want to know the taste of real Uyghur lagman, then you should prepare the noodles yourself, do not use store-bought pasta, spend a little time and effort on making it - it’s worth it.
Prepare the noodles; to prepare them, take 400 g of wheat flour, 150 ml of water at room temperature, 1 egg and ½ teaspoon of salt.
Prepare the egg solution - beat the egg into a bowl, add salt, water and stir well with a fork until smooth.
Pour the sifted flour into a convenient large cup, pour in half of our egg solution, begin to knead the dough, gradually adding the remaining solution. At first glance, this is a difficult job, but I assure you that you will succeed, knead the dough. Roll it into a ball, put it in a bag and leave it at room temperature for 2 hours.
While the dough is resting, prepare the composition of our lagman
Cut a kilogram of lamb into small pieces, then cut vegetables into small cubes, these are three tomatoes, 1 large carrot, two sweet peppers (red and yellow), two onions, a medium-sized radish, 3 - 4 large cloves of garlic, 4 medium potatoes, 300 grams of capsicum. beans.
We will also need seasonings - red and black pepper, parsley, green onions and cilantro.
Place a cauldron on the fire, pour 4 - 5 tablespoons of vegetable oil into it, heat it and place the meat in the hot oil. Fry it until brownish.
Add the onion and fry for a couple of minutes, stirring constantly.
Add carrots, they fry for about 5 minutes
Add bell peppers and fry a little
Add the radish, stir, close the lid and let fry for 1 - 2 minutes.
Add potatoes and fry with potatoes, cover with a lid, let fry for a few minutes
Lastly, fry the beans, cut into 2 cm lengths.
Cooking steps:
1) Break the egg into a bowl and beat with a whisk until smooth. I also add a little salt at the very beginning of preparing the lagman dough.
2) Next, add flour little by little and immediately begin kneading. It is important that the dough is very stiff at this stage. The proportion is approximate: for 1 egg you will need 1.5-2 cups of flour.
3) Kneaded? Now form the dough into a ball, cover with a towel and leave unattended for an hour at room temperature. Let him rest.
4) Dissolve salt and soda in warm boiled water.
5) Pour a little salt-soda solution into the dough and start kneading again. The process is unpleasant and difficult. It is more convenient to work with a spoon first rather than with your hands. The dough will turn from stiff to a sticky mass. It is important that the salt and soda water is absorbed evenly into the dough. Leave for 15 minutes without attention.
6) Next, gradually pour in sunflower oil, rub it in and then add another half a glass of flour, knead again. In general, the resulting dough will be pleasant to the touch and quite soft. Roll out a thin layer with a rolling pin.
7) And using a pizza knife, cut strips (width 1.5-2 cm) for the lagman. All that remains is to boil the noodles in the broth and serve. Before dipping the noodles into the broth, they should be left unattended for a short time.
How to cook Suira lagman
To prepare it, you need products pre-cut into small cubes - meat (can be any kind, beef, lamb and even pork), bell peppers, it is better if there is a mixture of cauliflowers, Chinese cabbage, hot chili peppers, onions, garlic, fried omelette, celery and of course, cooked noodles.
In hot oil in a cauldron, fry the meat, add onion, then garlic, celery and Chinese cabbage, after the cabbage is fried, add half a tablespoon of tomato paste
Add bell pepper and salt to taste, ground red pepper, ground white pepper and paprika, stirring thoroughly and continue frying for several minutes.
Add a little soy sauce and Chinese vinegar, fry until tender, add cilantro.
Place noodles on a plate and place an omelette next to it
Now add the gravy - the lagman is ready.
