• In order to cut meat into thin pieces, you need to freeze it in the freezer and then cut it very thinly.
• Cut the onion into half rings, peppers, eggplants, radishes and tomatoes into cubes, celery (stems) and janda into long (about 4-5 cm) pieces, chop the celery leaves, chop the garlic not finely (so as not to burn). For convenience, place all ingredients in separate bowls.
• Heat oil in a cauldron and fry the meat.
• Remove the fried meat with a slotted spoon, add the onion into the oil and fry until golden brown.
• Next, fry the janda for a couple of minutes.
• Then radishes, peppers and celery stalks.
• When they soften slightly during frying, return the meat to the cauldron, add eggplants and tomatoes. Continue frying for 5-7 minutes. Salt, add spices (it’s better to grind them in your palms, so they will release more aroma) and celery leaves and garlic. Warm up the spices for a couple of minutes and add hot boiled water.
• The volume of water is added as desired from 500 milliliters to 2 liters. We recommend 1 liter of water. The sauce will be thick.
• Reduce heat and simmer for 20-30 minutes. Then turn it off and let it brew for another 20 minutes.
• Separately, boil the noodles in salted water until tender, drain in a colander and rinse with cold water.
• Place noodles in bowls or deep plates and pour sauce over them. If desired, sprinkle with fresh chopped herbs.
• Serve with spicy lozi sauce.
• To prepare the sauce:
• Finely chop the garlic and hot pepper, add sweet parika and pour boiling oil over it (do not use glassware - it may burst!).
• Bon appetit! Yokimli istiha!

• Total cooking time: 1 hour 10 minutes.
• Category:

And if we add gravy prepared according to the Uyghur recipe to it, we will get a real Uyghur guyru lagman. Uyghurs cook guira sai in a frying pan shaped like a Chinese wok, or rather, it is probably a modification of a wok with a handle, or vice versa... This is how they prepare it in cafes, 1-2 servings at a time.

But if you don’t have such utensils, you can easily cook guira sai at home in a very simple cauldron. Of course, it’s more convenient to do this in a spherical Uzbek cauldron and in small portions, but now at a master class from the Romantika restaurant we will be shown how to prepare a similar gravy in large quantities, this is when you need to serve it to several eaters at once. And yet, “experts” claim that real Uyghur lagman cannot be prepared without special spices and herbs. But let's move away from all these stereotypes and cook from what is available. And let those “experts” themselves sit and “wait by the sea for the weather.”

I also won’t tell you what proportions of products to take, because it’s a matter of taste and availability, take more meat, a little less of everything else and cook to your taste.

We will need lean lamb or beef. It is cut into small pieces, I would cut it into rectangles with sides 2-4 cm and thickness 3 mm.

Lightly marinate the chopped meat. Add salt, ground coriander, haju (Chinese pepper), a little ginger, soy sauce, mix and set aside.

Meanwhile, chop the vegetables. The pepper can be cut into petals slightly larger than in the photo. It turns out beautifully and tasty in a combination of red and green bell peppers. If you really like it spicy, then chop some more hot pepper.

Dunga radish or daikon is also chopped.

Onion in half rings, quarters.

We call it Korean cabbage.

All we need from it is the hard core, which we also cut into petals. The soft leaves around the edges can be used in salads.

We separate the leaves of the celery and cut the stems into 2-2.5 cm long. We will use the leaves for sprinkling the finished dish.

Chop the garlic finely.

We will also need jandu (green beans), dzhusai (can be replaced with garlic feathers, wild garlic), and tomatoes. And a whole set of Chinese-Uighur spices, which you probably don’t have, so we make do with salt, ground pepper, coriander, ginger.

We arrange the chopped products into cups and place them in a convenient place near the cauldron.

Heat the cauldron strongly, pour in a little vegetable oil, by eye, so that the meat and onions can be fried in it. The fire should be as high as possible. At the end of the post you can watch the video of how the process of preparing the gravy goes ideally.

First throw the star anise into very hot oil. It gives the oil a specific aroma and taste. Fry the star anise until almost blackened, then remove it. Then add the meat and fry it until crusty. Add the onion and fry it too.

Now, with an interval (in our case) of 3-4 minutes, we begin to add one by one, mixing the products - celery stalks, tomato, garlic, ganda, jusai, radish, bell pepper, cabbage.

Stir, add spices, mix again and fill with water or, better yet, clear broth. And leave to cook until the food is ready at a medium boil.

The products should turn out not completely boiled, more “alive”. When cooking in a frying pan, in small portions, guiru sai is cooked in 10-12 minutes.

Now let's chop the celery greens. And we invite guests to the table.

We rinse the dough that we have laid out on plates in boiling water so that the plate and dough are hot. We put our meat sauce on the dough, sprinkle chopped herbs on top. You can also serve the dough separately and the gravy separately with a small amount of broth, it is very tasty. In general, guira sai can be served as an independent dish.

It is unlikely that you will be able to eat with chopsticks or, at the very least, with a fork or spoon to grab such a long lagman. When I was writing, I almost forgot about laza-chang, without it lagman, they say not lagman, but don’t overdo it. They also serve vinegar sauce and various other sauces, but you can do without them at home.

Perhaps I missed something somewhere, for which I apologize. It’s just a spectacle that needs to be watched, not written or read. You can see everything briefly in the video - this is a unique spectacle.

Bon appetit!

There is so much I want to tell you that I always forget something. As with the dough, in this case you can also make semi-finished products/blanks. For example, bell peppers, chopped for adding to a dish, can be packed in portions in flat plastic bags and placed in layers in the freezer. At the right time, take it out, defrost and use it for its intended purpose. Now everything seems...

Uyghur lagman is a dish not familiar to our country, in which a delicious gravy with vegetables and juicy meat is seasoned with special noodles. To make the dish perfect, we will tell you about the intricacies of preparation.

The success of the dish depends on properly prepared dough. We offer the perfect, quick recipe.

Ingredients:

• flour – 500 g;
• sunflower oil;
• water.

Preparation:

1. Pour water over the eye. The dough should be very stiff. Take it apart.
2. Knead with your fist. Tear into pieces again and knead. Repeat the process again. Collect the mass into one lump.
3. Cover with a lid and set aside for three hours. Knead the dough. You should get a flat cake that needs to be poured with oil. Turn over. Pour oil on the other side.
4. Transfer to the table and knead with your fist. You will get a thin cake. To cut in half.
5. Cut each part into strips. The width of each is about three centimeters, but no more.
6. Starting from the outermost strip, stretch and twist. You will get a snail. Continue wrapping with the remaining elongated strips. The result will be two large spirals. Cover with a bag. Leave for half an hour.
7. Starting from the center, pull out the flagella one by one. When stretching, stretch slightly. Place into two piles. Coat with oil. Cover and set aside for a quarter of an hour.
8. Stretch each flagellum again. Lay out in such a way that the resulting long ropes do not get tangled.
9. Take the five ropes you received and wrap them around two hands, the distance between which is half a meter. Stretch. The length of each workpiece should be approximately one and a half meters.
10. Place the resulting noodles on the table. To boil water. Add salt and place the finished noodles. Boil. It will take seven minutes.

Uyghur lagman - classic recipe

If you don’t know how to cook Uyghur lagman, we recommend starting with the classic recipe. Thanks to it you can feel the taste of real lagman.

Ingredients:

• salt – 2 pinches;
• lamb – 270 g;
• flour for noodles – 190 g;
• ground coriander – 2 teaspoons;
• radish – 0.5 pcs.;
• green beans – 6 pods;
• bell pepper – 0.5 pcs.;
• cilantro – 1 tbsp. chopped spoon;
• garlic – 4 cloves;
• hot pepper – 1 pod;
• celery – 3 stalks;
• onions – 3 pcs.;
• water;
• eggplant – 1 pc.;
• tomato – 3 pcs.

Preparation:

1. Sprinkle salt into flour. Fill with warm water. Knead the stiff dough. Place in a bag. Place in the refrigerator compartment for an hour.
2. Knead. Roll up a tourniquet that should be long. Slice. Each piece needs to be about a centimeter thick. Roll each piece into flagella.
3. Coat with oil and set aside for an hour. Stretch each one. The length of one noodle should be one and a half meters. Boil. Drizzle with oil. Stir and leave covered.
4. Chop the garlic cloves. Sprinkle with coriander. Add hot pepper. Sprinkle with cilantro. Add some salt. Mix. Place in a frying pan in which the oil has been heated in advance. Stir immediately and remove from heat. The result is laza-chang sauce.
5. Pour oil into the cauldron. Place chopped onion. Add beans. Salt and sprinkle with coriander. Throw in chopped celery. Fry.
6. Cut the meat piece. Place in a cauldron. Fry. Add some salt. Sprinkle with coriander. Chop the eggplants and chop the radishes. Place on meat. Add chopped tomatoes. Take a ladle of the broth that is left over from the noodles and pour it into the cauldron. Stir. Boil. Transfer to a plate. Cover.
7. Pour boiling water over the noodles. Drain the liquid. Pour over the prepared sauce and place the roast. Mix.

How to cook with beans

The oldest recipe used by the ancestors of the Uyghurs.

Ingredients:

• meat broth – 420 ml;
• bell pepper – 3 pcs.;
• beans – 3 green pods;
• tomato sauce – 3 tbsp. spoons;
• green radish – 1 pc.;
• garlic – 8 cloves;
• meat – 850 g;
• sunflower oil;
• tomato – 2 pcs.;
• salt – 17 g;
• carrots – 1 pc.;
• lagman noodles – 1 pack;
• onions – 5 pcs.

Performance:

1. Cut the meat piece. Thin plates are required.
2. Remove the skin from the tomatoes. Slice. In the form of small cubes you will need radishes, peppers, beans, carrots. Pass the garlic cloves through a special press.
3. Heat up the cast iron. Pour in the oil. Place the piece of meat with the onion. Fry.
4. Throw in tomatoes, radishes, garlic, carrots. Pour in tomato sauce and broth. Cook for a quarter of an hour.
5. Boil the noodles. Pour in the oil. Stir. Place on a plate. Pour in gravy.

Beef

The dish is rich in various aromatic seasonings and vegetables, which makes Uyghur beef lagman especially tasty and healthy.

Ingredients:

• carrots – 1 pc.;
• noodles – 1 pack;
• green beans – 120 g;
• beef – 370 g fillet;
• Dungan pepper – 1 pc.;
• garlic – 5 cloves;
• tomato paste – 30 ml;
• green radish – 1 pc.;
• tomato – 2 pcs.;
• cilantro – 20 g;
• salt – 20 g fine;
• zira – 20 g;
• green onions - 3 feathers;
• sesame oil – 3 tbsp. spoons;
• garlic greens – 5 sheets;
• onion – 1 pc.;
• parsley – 20 g;
• black pepper – 20 g;
• coriander – 20 g powder.

Seasoning:

• hot ground pepper – 20 g;
• salt – 20 g;
• powdered coriander – 20 g;
• water – 1100 ml;
• garlic – 4 cloves;
• apple cider vinegar – 30 ml;
• sesame oil – 30 ml.

Performance:

1. Cut the meat piece. Fry in oil.
2. Chop the onion. Send to beef cubes. Fry.
3. Chop the tomatoes. Pour in tomato paste. Pass the garlic cloves through a press and mix with the tomatoes. Stir. Leave for a quarter of an hour. Place in roasting meat. Fry until the moisture evaporates.
4. Chop the radish, Dungan pepper and carrots. Chop the beans and garlic feathers. Send to meat. Sprinkle with salt. Sprinkle with pepper. Mix. Simmer for seven minutes. To fill with water. Cook for half an hour.
5. Sprinkle with coriander, cumin, chopped parsley. Simmer for five minutes.
6. Boil the noodles.
7. Now you need to prepare the seasoning. To do this, chop the garlic cloves. Place in a frying pan with sesame oil. Sprinkle with coriander and hot pepper. Warm up. Sprinkle with salt. Pour in vinegar. Stir.
8. Apply in portions. First add the gravy. Lay out the noodles. Sprinkle with parsley and pour over seasoning.

With cabbage

During cooking, keep an eye on the vegetables; they should not be overcooked. A perfectly cooked dish is when the vegetables are crunchy.

Ingredients:

• chili pepper – 1 pod;
• noodles - 1 package;
• beef – 550 g;
• coriander – 15 g;
• zira – 15 g;
• green radish – 1 pc.;
• onions – 3 pcs.;
• garlic – 4 cloves;
• bell pepper – 1 pc.;
• green onions - 3 stalks;
• carrots – 2 pcs.;
• tomato – 5 pcs.;
• oil;
• cabbage – 300 g.

Preparation:

1. Chop a piece of meat. Chop all the vegetables. Shred the cabbage.
2. Place the meat in the frying pan. Pour in the oil. Fry. Add some salt. Add hot pepper. Throw in the onion. Fry.
3. Place tomatoes and garlic. Simmer for 3 minutes.
4. Add remaining vegetables. Fry. Pour in water. It should cover the food. Simmer until partially evaporated. Add green onions. Place cumin. Sprinkle with coriander. Add salt and mix.
5. Boil the noodles. Pour in the oil. Stir.
6. Place noodles on a dish. Pour in gravy.

Recipe from Stalik Khankishiev

To make the dish tasty and aromatic, strictly follow the cooking recommendations.

Ingredients:

• tomatoes – 3 pcs.;
• Sichuan pepper;
• lamb bones – 1500 g;
• salt;
• onions – 2 pcs.;
• black pepper;
• noodles – 1 pack.
• cilantro;
• sweet pepper – 370 g;
• salt;
• turnip – 370 g;
• parsley;
• garlic – 5 cloves;
• dill;
• carrots – 370 g;
• cumin;
• lamb - 550 g pulp.

Performance:

1. Fry the lamb bones.
2. Cut the meat piece. Fry. Place the chopped components. Fry. Add chopped tomatoes. Fill with water. It should cover the food. Boil. Add spices and add salt. Mix.
3. Boil the noodles. Grease with oil. Place on a plate. Pour in the gravy. Place the meat bones around.

Uyghur lagman Guira without noodles

If desired, any vegetable can be replaced with any other, or excluded from the dish.

Ingredients:

• beef – 550 g;
• jando or green beans – 45 g;
• hot ground pepper;
• celery – 30 g;
• bell pepper – 3 pcs.;
• black pepper;
• Chinese cabbage - 1 fork;
• tomato – 2 pcs.;
• adjika;
• oil;
• khmeli-suneli;
• onion – 3 pcs.

Preparation:

1. Cut the meat piece. Chop the pepper. Chop the onion. Cabbage leaves are needed in squares. Remove the skin from the tomatoes. Slice.
2. Pour oil into the cauldron. Warm up. Fry the meat. Place tomatoes and onions. Simmer for a couple of minutes. Throw in Jando. Place chopped celery stalks and cabbage. Sprinkle with spices. Fry for seven minutes.

The special Uyghur lagman “Red Emperor” is one of the types of preparation of lagman, which is especially popular in Central Asia.

Lagman has many Uzbek, Danube, Uyghur, Tajik varieties, which differ in the composition of the products, the gravy liquid and the peculiarities of preparing the noodles, but fundamentally there is no big difference. The main idea of ​​this dish consists of two components - noodles and gravy (zirvak).

The Uyghur lagman recipe is different in that it is less liquid and many different vegetables are used for zirvak, that is, we get a lot of noodles and thick gravy. But the most important difference between Uyghur lagman is that it is cooked not in a cauldron, but in a wok, in order to obtain well-fried ingredients.

You can also watch a video recipe for preparing Uyghur lagman at the end of the page.

Ingredients for preparing Uyghur Lagman “Red Emperor”:

The amount of ingredients is calculated for the volume of a 5 liter wok.

• Beef - 1kg (You can use lamb or pork)
• Garlic - 6 cloves
• Soy sauce - 2 tbsp. spoons
• Leek - 1 pc.
• Onions - 2 pcs.
• Green onion - 1 bunch
• Tomato - 1-2 pcs.
• Tomato paste - 2 tbsp. spoons
• Peking cabbage - 1 pc.
• Bell pepper - 1 pc.
• Green beans - 200-300 grams.
• Water - 1-2 liters (depending on what kind of noodles you choose)
• Noodles - there are two options:

1) store-bought noodles for lagman

2) personally prepared

From spices:

• Sunflower oil
• Star anise (anise) - 3 pcs.
• Jeera (cumin)

Let's start by chopping the ingredients and at the same time we will cook the broth.

The broth is made from bones or a small amount of leftover meat after slicing, or any other meat. I took a small piece of duck. In the future, we will need about 1 liter of broth and in the remaining broth we will boil the noodles for lagman.

Now cut the meat into pieces.

Cut the leek into rings.

Cut the onion into half rings.

Cut the bell pepper into cubes.

We also cut the Chinese cabbage leaves into cubes.

Trim the ends of the green beans and cut them in half.

Cut the tomato into cubes.

And chop the garlic cloves.

Now take a wok, put it on the fire and pour 100-150 grams of vegetable oil into it. Pour the meat into well-heated oil.Immediately add salt and black pepper, with a good fire, 15 minutes will be enough to fry the meat. The essence of Uyghur lagman is that the ingredients are well fried, so we try to fry the meat with a crust.

Now add garlic, two tablespoons of soy sauce and stir the contents of the wok.

Add tomatoes and mix again.

Add Chinese cabbage, stir and fry for 2-3 minutes.

After 30 seconds, add the leeks and stir again.

And the final step is to add bell pepper to the wok. At this stage, stirring, fry the contents for 3-5 minutes.

Afterwards, add the previously boiled broth to the contents of the wok. Feel free to pour until all the ingredients are drowned. Next, cook the contents for 15-20 minutes and at this stage you can taste for salt.

At the end you should get a rich, thick broth, as in the photo. This is a good indicator that the zirvak is ready and our wok can be removed from the heat.

Finally our Uyghur lagman is ready!

Pour noodles into a plate and add the previously prepared gravy, also add some chopped green onions and our Uighur-style lagman can be served!

You can also watch a video recipe for preparing Uyghur lagman.

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The Uyghurs are the most ancient people in Asia. To this day they have preserved not only their spiritual culture, but also the oldest recipes for various dishes that their ancestors prepared. The Uighurs knew tasty and healthy food. And of course they had, which some now believe. Well, today, when we, we feel a connection with this ancient people. I will tell you how to prepare a real Uyghur lagman. This is how you can cook it.

Lagman recipe in Uyghur

Cooking time: 4 hours.
The recipe makes 6 servings.
Calorie content per 100g: 171.2 kcal, 3.9 g, – fat, 13.1 g. – proteins, 21.3 g. – carbohydrates.

To prepare you will need:

• 800gr. lamb with fat tail;
• 300ml. vegetable oil;
• Two heads of large onions;
• 2 tomatoes;
• 2 medium carrots;
• 100gr. tomato paste;
• 4 sweet peppers;
• 1 radish;
• 5 cloves of garlic;
• Green beans (jumbo);
• Salt;
• Spices (cardamom, turmeric, ground black pepper, celery and parsley seeds, coriander and curry).

Preparation:

1. Cut the frozen meat into thin slices.
2. Wash the vegetables. Cut the tomatoes into four parts, cut the carrots, radishes, sweet peppers and green beans into pieces of approximately 2-2.5 cm. Peel and chop the garlic.
3. Pour vegetable oil into a deep frying pan or cauldron, heat it, add onion and meat.
4. Add carrots, radishes, garlic and tomatoes to the meat and onions, add a little tomato and fry everything for 10 minutes.
5. Then add green beans and pepper, mix well, add meat broth or water, season with spices, salt and simmer for 10-15 minutes.
6. Boil the noodles, rinse and pour vegetable oil to prevent sticking.
7. Place the finished noodles in plates, pour over the gravy and sprinkle with herbs.
8. The recipe for Uyghur lagman includes seasoning (laza).