The homeland of lagman is Central Asia, therefore, in domestic countries, not everyone knows how to cook this dish. Recently, however, it has gained widespread popularity. Laghman consists of long homemade noodles and meat gravy with vegetables, flavored with spices. Depending on the recipe, onions, carrots, peppers, radishes and more are used for cooking. Real lagman is necessarily prepared from homemade noodles, but modern housewives, due to the lack of time, often use the store one.

Food preparation

To prepare lagman, you can use lamb, beef, pork. There are no special requirements for a specific type of meat. There are no special rules for cutting ingredients either.

On a note! Real lagman is prepared from mutton, since in Central Asia, where the dish comes from, the sheep trade is widely developed. It is recommended to choose juicy young meat.

To prepare lagman, you need to buy fresh meat with a pleasant smell and appetizing appearance. Cutting from any part of the mascara is suitable. It is important that the meat is not dry. A layer of bacon, although small, should be present. Regardless of the lagman recipe, the noodle preparation process is standard. Typically, different variations of a dish differ in the ingredients that make up the gravy.

The classic step-by-step recipe for lagman with a photo

servings - 6.
Cooking time - 2 hours.
Cooking lagman at home is not as difficult as it might seem at first glance. Of course, you will have to spend a lot of time, but the result is worth it. Cooking noodles on your own is a long process, but the painstaking work pays off for the delicious taste of the dish. In addition, during the infusion of the dough, you can do gravy or, as it is also called, vaja.

Ingredients

To prepare the classic recipe for lagman noodles, you need to use the following ingredients:

• flour - 6 glasses;
• vegetable oil - 150 ml;
• salt - 1.5 tsp;
• eggs - 3 pcs.;
• water - 1.5 cups.
• To make the gravy you will need:
• meat (lamb or beef) - 500 g;
• mutton fat - 100 g;
• potatoes - 6 pcs.;
• fresh tomatoes - 7 pcs.;
• bell peppers - 2 pcs.;
• carrots - 4 pcs.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• zira - 1 tsp;
• hops-suneli - 1 tsp;
• hot pepper - 1 pc.;
• bay leaf - 2 pcs.;
• greens (dill, parsley, celery) - 100 g;
• salt to taste.

Cooking method

The recipe for making noodles used in this dish is basic. That is, it can be applied to any lagman. Step-by-step recipe for lagman with a photo:

On a note! As you know, depending on the quality, type and grade of flour, it may require a different amount. Thus, the volume of a given ingredient may vary from case to case. You need to use enough flour to knead an elastic soft dough.

On a note! To melt the lamb fat faster, it is advisable to cut it into small pieces.

Delicious and aromatic lagman is ready. Now you can taste the dish!

Homemade beef lagman recipe

Servings Per Container - 8.
Cooking time - 1 hour 40 minutes.
Making beef lagman at home is easy if you follow the step-by-step recipe with a photo. In this case, ready-made noodles or durum wheat spaghetti are used. There is a wide selection of these pasta in every grocery store. At the request of the hostess, you can always make noodles for the lagman yourself.

Ingredients

The Beef Lagman recipe uses the following ingredients:

• beef - 1 kg;
• onions - 150 g;
• carrots - 150 g;
• Bulgarian pepper - 150 g;
• tomatoes - 200 g;
• tomato paste - 50 g;
• green radish - 130 g;
• garlic - 3 cloves;
• vegetable oil - 3 tbsp. l .;
• spaghetti or noodles;
• salt, spices, herbs - to taste.

Cooking method

You can cook lagman in a cauldron or a saucepan with a thick bottom. Correctly selected dishes also affect the taste of the dish. A step-by-step recipe for lagman with a photo will help:

Beef lagman is ready.

Homemade pork lagman

Servings Per Container - 6.
Cooking time - 1 hour 30 minutes.
The pork lagman recipe is not too different from the classic one. But in this case, there are small changes in the general list of ingredients.

Ingredients

To cook pork lagman, you will need the following set of products:

• pork - 800 g;
• pork fat - 100 g;
• green beans - 150 g;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• carrots - 1 pc.;
• chili pepper - 1 pc.;
• vegetable oil, herbs, spices, salt.

Cooking method

You can cook pork lagman according to this recipe:

On a note! Laghman will look even more appetizing if you decorate it with fresh herbs.

How to cook lagman in a multicooker?

Servings Per Container - 6.
Cooking time - 1 hour 10 minutes.
Having cooked lagman in a multicooker, you can save a little time. But the taste of the dish turns out to be no less exquisite.

Ingredients

You can cook lagman in a multicooker from the following products:

• meat - 500 g;
• bell pepper - 3 pcs.;
• tomato paste (or tomato juice) - 170 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• garlic - 3 cloves;
• potatoes - 3 pcs.;
• eggplant - 2 pcs.;
• vegetable oil - 1/3 cup;
• water - 1.5 cups;
• noodles;
• salt, spices, herbs, seasonings to taste.

Cooking method

You can cook lagman in a multicooker as follows:

Uzbek delicious lagman recipe

Servings Per Container - 4.
Cooking time - 1 hour 20 minutes.
To cook a real lagman in Uzbek, it is advisable to make the noodles yourself using the recipe described above.

Ingredients

For the Uzbek lagman, you will need the following:

• lamb - 300 g;
• bell pepper - 3 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• vegetable oil, salt, spices, herbs.
• Add potatoes if desired.

Cooking method

Everything! Now the lagman can be served to the table.

Video recipes: how to make the most delicious lagman soup at home

Video recipes will help to prepare a delicious lagman.

Hello everybody! Have you ever tried lagman? Until recently, I thought it was soup, but not entirely true. I've never cooked it before. It turned out that in vain, because this is one of the most divine and popular dishes among the Uighur, Kazakhs, Kyrgyz and of course among the Uzbeks. Although it is prepared by both Azerbaijanis and Armenians. I fell in love with him))).

It all started with the fact that a Kazakh family settled in our house right outside the wall. It was from them that I learned all the intricacies of cooking a real lagman. There is nothing complicated in this, I share with you, so that you, too, can easily prepare this Central Asian dish.

So what is it? These are noodles, but cooked in an unusual way, which are poured with a special aromatic vegetable sauce or pouring in combination with savory seasonings. In general, it is very tasty, try it and you will do it! You can serve it even for the first course, if you make it liquid in consistency, or use it as a separate second course in combination with

You may be surprised, but a truly traditional lagman is made with radish. Most of our Russian people cook without this main ingredient. And in vain, because it is the radish that gives the very desired taste, besides, it is very useful, in vain it was pushed into the background. Quite often recipes come across without it.

And also why our Russian people stopped adding sugar to the sauce, this is also wrong if you are doing just the classic lagman.

Interesting! There is one very interesting parable, perhaps a legend, that the lagman was invented by one girl who really did not want to let her husband leave the family, she decided to surprise him very much by making this fabulously tasty and beautiful dish from ordinary pasta noodles.

For this option, you will need a lot of different products, in principle, this applies to seasonings and spices.

As for the noodles, you need to take a special one for lagman, although you can replace it with spaghetti, or cook

We need:

• lamb or beef - 320 g
• lagman noodles - 0.5 kg
• carrots - 1 pc.
• tomatoes -2-3 pcs.
• large green radish - 1 pc.
• onion - 1 pc.
• bell pepper - 1 pc.
• white cabbage or Peking cabbage - 100 g
• green beans - 45 g
• garlic arrows (if any) - 30 g
• tomato paste - 1 tbsp
• apple cider vinegar - 1 tablespoon
• garlic - 9 cloves of which 3 are for seasoning
• paprika - 1 tsp
• ground coriander - 1 tsp
• sugar - 1 tsp
• hot pepper -0.5 tsp
• ground cumin - 0.5 tsp
• greens to taste

Cooking method:

1. Since lagman is considered a vegetable dish, take fresh vegetables such as carrots, cabbage, bell peppers. Chop it all into small stripes with a sharp kitchen knife. Try to do this as carefully as possible so that all the ingredients look good on a purely external basis. Cut the onions into half rings.

But as for the radish, it is best to grate it on a coarse grater, although you can also cut it into strips.

2. Rinse the meat with running water, cut into cubes and place in a frying pan, or it is better to take a deep stewpan or cauldron and heat the vegetable oil in this dish and fry the pieces almost until tender, so that the meat turns a rosy color.

Important! The approximate high heat frying time is about 10 minutes, remember to stir to avoid burning anything.

3. Next, add the chopped onions to the meat, stir and cook until the onions are tender. Add red pepper and stir.

4. Then send chopped vegetables such as bell peppers, carrots and radishes. Stir and simmer for about 10 minutes, the heat should already be low.

5. To feel the tomato flavor in the lagman, tomato paste or tomatoes are usually added to it. Of course, fresh tomatoes are best, because the taste will be truly natural. I suggest another option, mix tomato paste and tomatoes on the spot, it will be even more effective.

So, with tomatoes, do the following work, remove the skin from them, it is not needed, because during cooking it will become hard and tough, and it will look bad, and secondly, it will be inconvenient to eat. To remove the peel, place the tomatoes in boiling water for 1-2 minutes, then use a tablespoon to scoop them out and peel them. Cut the pulp into small pieces.

Then add tomato paste, 3 garlic chopped through a press to the pieces of pulp. and sugar is very important. Stir this mixture and let it stand for at least 10 minutes. And best of all, if you have a time of 1 hour.

6. Boil the noodles in a saucepan, and then, as you understand that it is ready, discard it through a colander.

7. Now the most interesting thing is green beans, probably many will be surprised at the sight of her. But in vain, if you cook as needed, then be sure to add this important ingredient. Garlic arrows also play a fairly important role in garlic flavor. You can do it without them, but it won't work. Chop the bean and garlic feathers as shown in the picture.

8. Now in the pan in which your meat is stewed, add a fragrant tomato-tomato mixture and chopped feathers of beans and garlic. Stir and simmer for 5-10 minutes. The liquid should decrease during this time, it should evaporate.

Then add chopped cabbage and pour a little of this whole vegetable mixture with meat with boiled water, or use any meat broth, such as beef. Pour as much water as you want, so that it turns out moderately thick, but not liquid, at your discretion.

For a magical taste, add cumin, ground coriander. Ah, an extraordinary aroma will go through your kitchen.

9. If you consider yourself a gourmet of spicy food, then you can make a spicy sauce, this is not for everybody. To do this, put 1 tsp of ground hot pepper in a frying pan, a pinch of ground coriander and minced garlic for about 3 cloves and fry this hellish mixture in vegetable oil over low heat for 2.5 minutes until you feel a captivating aroma. Then pour into a bowl and splash with apple cider vinegar, stir.

10. Now set the table, take a plate and first put the boiled noodles, and then pour the sauce over it. Garnish with a sprig of parsley or celery. This radish lagman will give you an unforgettable dinner or lunch. Drink it hot. Bon Appetit!

Video on how to cook lagman at home

In the previous version, I tried to tell you in detail and in detail all the steps for preparing the lagman, but still, maybe someone still has some questions about this, so I found this video especially for you:

And this is how true gourmets prepare, who are able to create culinary masterpieces, if you love Uyghur cuisine and are ready to repeat all the stages of work after this chef, then you will definitely succeed, because it is the king of all lagmans in the cauldron that is the guiru-lagman, you don’t believe then watch this video:

Uzbek lagman with beef

Another purely classic version is lagman in Uzbek. Many argue that it was in Uzbekistan that he first appeared, and then all kinds of interpretations began. Although there is an opinion that the lagman came to Central Asia from China, although archaeologists have proven that the ancestors of the Tohar Uyghurs invented noodles, it is not for us to judge who is right and who is not. So you can read in the story about lagman.

You must understand the most important thing, what the gravy will be, and this taste will be transmitted to the entire final result. So, the sauce should be spicy garlic, look reddish in color.

We need:

• beef meat - 1 kg
• red bell pepper - 3 pcs.
• onions - 1 pc.
• carrots - 1 pc.
• eggplant - 1 pc.
• lagman noodles - 0.5 kg
• greens, cumin, coriander, basil and celery, cilantro, bay leaf, cumin, chili
• garlic - 2 pcs.
• tomatoes - 500 g
• tomato paste - 1 tbsp
• water - 1.5 tbsp.
• vegetable oil
• sugar and salt to taste

Cooking method:

1. Cut sweet bell peppers into slices. Cut the onions into half rings. Chop the tomatoes into thin plastics. Carrots are also cut into cubes, rather than grated.

2. Cut the meat into pieces of the same size, but do not grind it, it will boil down.

3. Now take a frying pan with a thick bottom or, better, kazonki and send sweet pepper and vegetable oil there, add hot red pepper and paprika, you need the pepper to be well fried, then add the meat and onions, as the onions become transparent and soft, add the carrots, stir ...

Important! Be careful, all vegetables are fried very quickly, make sure that nothing is burnt, especially meat.

As the carrots are fried, add one eggplant, cut into cubes. Salt it first, then you need to get all the bitterness out of it, it should stand and give juice. Drain the juice and add the cubes to the cauldron with the rest of the ingredients.

On a note! You can add potatoes instead of eggplant.

After 4 minutes have passed, the eggplant has been stewed, add the tomatoes + tomato paste. It is possible that your vegetables will give their juice, and you will get meat in their own juice, but if there is little juice, then add boiled water or broth.

Add lavrushka, cumin, cumin and coriander, you can add basil, stir and cook until the meat is tender. Cover, add your favorite herbs and two cloves of garlic 10 minutes before cooking.

4. Serve lagman in portions, place noodles in a bowl and broth on top. If you want, you can make it thinner or thicker, adjust the consistency yourself, to your taste. You can eat with a fork, spoon and even chopsticks. Lick your fingers! Enjoy your discoveries!

Lagman chicken recipe with photo illustrations

It tastes pretty awesome, super! And most importantly, chicken is prepared much faster than any other meat, which means you will save your time. In general, if you are a fan of all chicken, then I suggest you look here

We need:

• onions - 1 pc.
• carrots - 1 pc.
• sweet bell pepper - 1 pc.
• tomatoes - 2 pcs.
• potato - 2 pcs.
• radish or radish - 100 g
• cabbage - 200 g
• cilantro, garlic, salt, pepper, cumin to taste
• chicken fillet and wings - 500 g
• any noodles, preferably for lagman or spaghetti - 400 g

Cooking method:

1. Chicken meat, you can take any part that you have, or what you like the most. Chop the fillet into pieces, the wings can be left unchanged.

3. Then put the cauldron on the stove and pour in the vegetable oil, put the chicken pieces, fry them lightly. Then add the chopped onion. Stir and simmer for 2-3 minutes.

4. Add carrots, bell peppers and cumin. Then potatoes and and radishes.

Important! Fry all ingredients over low heat.

At the very end, add the garlic passed through the garlic press.

5. Salt and place the sliced ​​tomatoes. Simmer for about 30 minutes, or less, taste.

7. After that, cook the noodles, boil them in salted water, then drain the water and cover with the prepared pouring sauce. Decorate with herbs! Bon Appetit!

Homemade lagman in a multicooker. Video recipe

For those who like to cook in a multicooker, I recommend watching this short video:

A real classic pork lagman

According to this option, lagman can be prepared not only at home, but also outdoors by the fire in a cauldron. You will need the most common products, about the same as in other recipes, only the meat is taken here with fat, that is, pork is used.

Therefore, of course, the taste will differ from the previous options, try to make it exactly like this, perhaps it will become your favorite and unique, which you will want to cook constantly.

We need:

• meat (pork pulp) - 800 g
• noodles (for lagman) - 500 g
• potatoes - 2-3 pcs.
• tomatoes -2 pcs.
• bulgarian pepper - 2 pcs.
• onion - 2 pcs.
• garlic - 2-3 cloves
• radish-50 g (optional)
• tomato paste - 2-3 tsp
• salt, pepper, spices to taste
• oil for frying meat

Cooking method:

1. Chop all the vegetables according to the list with a sharp knife, in any order and in any shape, for example small cubes of potatoes, julienne peppers, tomato slices, small onions.

Cut the radish into thin strips, chop the garlic cloves.

2. Pour vegetable oil into a cauldron and heat it up. Dip the pork cuts. Stir. Season with salt and pepper to taste. After a few minutes, add the garlic so that it gives off its odor, fry for 5 minutes.

3. Add onions, stir, simmer for about 3 minutes, then add bell peppers and tomatoes. And add the radish as the last component, stir the ingredients all the time.

4. Add potatoes at the very end so that they do not boil over. After the potatoes, add tomato paste and cook over low heat, cover with water so that all vegetables and meat are covered.

5. Boil the noodles in salted water, it is cooked according to the same basic rules as ordinary noodles.

6. After that, pour the cooked sauce with meat on the boiled lagman noodles. Serve! Bon Appetit!

How to make lagman dough and noodles at home

If if you want to make noodles yourself, learn this business, or do not trust store packaging, then you can borrow the process of making noodles for lagman and its recipe from this video:

That's all for me, write your reviews and wishes. Have a good day and sunny mood to everyone.

Lagman soup is an oriental dish, the ancestors of which were the Uighurs. Subsequently, the dish was adopted by the Uzbeks, Kyrgyz, and Chinese. Today lagman has become popular in Russia and in all countries of Central Asia.

There are no special distinguishing characteristics in the preparation of Uyghur or Uzbek lagman. Only spices distinguish these two nationalities. For example, the Uyghurs prefer the special seasoning laza. There is also a misconception that Uighurs do not add potatoes to lagman, and Uzbeks do not add beans. However, there is no standard set of products for cooking this dish, as a rule, all available vegetables are used.

To make the lagman more aromatic and more satisfying, use fat tail fat instead of butter.

How to make lagman soup - 15 varieties

Very tasty and rich soup, which will certainly please all tasters.

Ingredients:

• Noodles - 150 g
• Beef - 300g
• Onions - 2 pcs.
• Pepper - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Eggplant - 2 pcs.
• Greens.

Preparation:

Peel and cut the vegetables into cubes. Three carrots on a coarse grater. Peel the tomatoes before cutting them.

To quickly and easily remove the peel from the tomatoes, you need to make an incision with a cross and pour boiling water over it. Leave for a minute and remove.

Cut the eggplants into cubes, salt them abundantly and cover with water.

Cut the meat into cubes.

Pour 100 ml of vegetable oil into a saucepan. Fry the meat on both sides and take it out. We send onions to the remaining oil, add carrots after 3 minutes. When the oil turns yellow, add the tomatoes. Simmer for 4 minutes and return the meat. Fill with broth. Simmer until tender, about 30 minutes. Salt the meat and add pepper. We continue to stew. Boil water in a separate saucepan, add pepper, potatoes and eggplant. Cook until tender. Once the potatoes are boiled, add the stew with vegetables to it. Cook for 10 minutes, then add the noodles and cook until tender. Add the garlic a couple of minutes until tender.

Bon Appetit.

Of course, today there are many variations of purchased lagman noodles, but the most delicious lagman is still obtained only from homemade noodles.

Ingredients:

• Tomatoes - 1 pc.
• Carrots - 2 pcs.
• Eggs - 3 pcs.
• Onion - 1pc.
• Bulgarian pepper - 3 pcs.
• Beef - 1 kg
• Garlic
• Tomato paste
• Greens

Preparation:

We heat the oil in a saucepan and fry the meat on it, after cutting it into medium pieces. After 20 minutes of stewing, add a little water.

Sift the flour and stir in the eggs. We add water gradually. Knead the dough. It takes several minutes to knead. Let's leave the dough to rest.

When the meat is completely cooked, drain the juice from it. Fry the meat again until crusty. We clean the vegetables. Cut into small pieces. Carrots can be grated on a coarse grater. First add the onion to the meat, after 1 minute the carrots, after another 1 minute add the tomatoes. After another couple of minutes add tomato paste and garlic. Add the paprika after 5 minutes. Simmer for 3 minutes. Fill with broth or water. Cook for 10 minutes. After removing from heat, add garlic and herbs.

By this time, the dough has already been prepared. Divide the dough into 2 even parts. We roll a thin layer. We roll the layer into a roll. Cut the roll into thin (about 0.5 cm thick) pieces. We get long stripes. This will be our noodles. Thus, we also do with other pieces of dough. Boil the noodles in boiling water and butter. Cook until tender.

Serve lagman soup with noodles.

Bon Appetit.

Lagman is very much loved in the East, but our hostesses also cook it very often, not like Borsch, of course, but still quite often.

Ingredients:

• Veal - 600 g
• Carrots - 2 pcs.
• Vegetable oil - 200 ml
• Onions - 2 pcs.
• Eggplant - 1pc.
• Potatoes - 4 pcs.
• Tomato paste
• Tomatoes - 2 pcs.
• Bulgarian pepper - 1.5 pcs.
• Garlic
• Dill
• Cilantro
• Eggs - 1 pc.

Preparation:

Beat the egg with salt. Mix with flour and water. Knead the dough. The dough should be exactly steep, like on dumplings or manti.

We clean the vegetables. Cut all vegetables into pieces. Cut the potatoes into large pieces, and cut all the other vegetables into small pieces. Cut the meat into cubes.

Lagman is cooked in a cauldron. Pour the oil into the cauldron, heat it up and send the meat there. Fry the meat until crusty. After a couple of minutes, add onions and carrots to the meat. Add the potatoes after 5 minutes. After a couple of minutes, add the eggplants. After another couple of minutes, add pepper and tomatoes. Simmer for 10-15 minutes. Pour vegetables and meat with water. Bring to a boil and reduce the heat.

In the final step, add garlic, chili and herbs.

We coat the dough with vegetable oil and begin to draw out the noodles. Cook the noodles until tender.

Serve noodle soup.

Bon Appetit.

There are several dozen variations of lagman preparation. Lagman is rarely prepared with Chinese cabbage and zucchini. But all the same, such a variant of cooking soup has a place to be.

Ingredients:

• Carrots - 1 pc.
• Eggplant -1 pc.
• Zucchini - 1 pc.
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Chinese cabbage - 1 pc.
• Tomato paste
• Spicy herbs and spices.
• Beef.
• Lagman noodles
• Garlic

Preparation:

We clean all vegetables and cut into cubes. Cut the greens from the Chinese cabbage, cut the white part into small pieces. Heat oil in a frying pan. And fry the meat on it. Add a pinch of cumin. Add onion and garlic, after a couple of minutes carrots, after 4 minutes eggplant and zucchini, then Chinese cabbage, after another 5 minutes, Bulgarian pepper and tomato. Salt vegetables and add spices. It is also necessary to put the beef broth to a boil. When it boils, pour vegetables and meat with it. Simmer for another 15 minutes. Boil the noodles in a separate saucepan. Serve noodle soup with vegetables and garlic.

Bon Appetit.

In fact, the Uighurs were the first to cook lagman, and only then the Uzbeks followed them, and then the whole east.

Ingredients:

• Meat - beef, sirloin edge 700 gr.
• Onions - 150 g
• Tomatoes - ripe 200 gr.
• Bulgarian pepper - 150 gr.
• Radish - 100 gr.
• Celery stalks - 100 gr.
• Peking cabbage - 150 gr.
• Green beans - 150 gr.
• Garlic - 100 gr.
• Celery greens - 100 gr.
• Soy sauce - 4 tablespoons
• Lagman noodles

Preparation:

We clean the meat from excess films and fat. Cut the meat into small pieces. We transfer half of the meat to a saucepan with a thick bottom. Fill with water and cook for about an hour. Periodically skimming off the foam. Peel the onion and cut into feathers. Peel the radish. Cut the radish into cubes. Peel the tomatoes and cut into small cubes. We clean the paprika from seeds and cut off the stalk. Cut the paprika into cubes. Cut the celery into half rings. Peel the garlic and cut into small pieces. We will disassemble the Chinese cabbage into leaves and cut off the greens. Chop the white part of the cabbage into small cubes. Defrost the beans and rinse them well. Boil the noodles for lagman in accordance with the instructions on the package. Heat the oil in a cauldron. Fry the remaining half of the meat until golden brown. Next, add the bow. Salt and pepper. Add celery after 4 minutes, add radish and garlic after another 5 minutes. Simmer for 10 minutes and add tomatoes, paprika and cabbage. Let's add some broth. Simmer, stirring well, then add the beans. Fill with broth and add boiled meat. Simmer for 30 minutes. At the very end, add the garlic and herbs. Serving lagman with noodles.

Lagman is fried meat noodles. And if you add herbs and spices, then you get exactly the lagman to which we are accustomed.

Ingredients:

• Eggplant - 1pc.
• Celery - 2 branches.
• Beef - 1 kg
• Kurdyuk - 200 g
• Green beans - 200 g
• Tomato paste
• Carrots - 2 pcs.
• Radish - 2 pcs.
• Onions - 2 pcs.
• Chinese cabbage - 1 pc.
• Paprika - 1 pc.
• Spices

Preparation:

Heat oil in a cauldron and fry a fat tail on it. Fry the meat in the resulting oil. Cut the carrots into cubes. Cut the celery into cubes. Cut the onion into feathers. Cut the pepper into strips. When the meat has acquired a golden color, add the onion. Cut the turnips into small pieces. Cut the eggplant into cubes. When the onions turn golden, add turnips and carrots. After 10 minutes add the eggplant and cumin. Cut the cilantro into small pieces. After 10 minutes of stewing the eggplant, add the remaining ingredients - beans, celery, pepper, cabbage. Simmer for 10 minutes. Add tomato paste and cilantro roots. Simmer and gradually add spices and chili. Cook the noodles in a separate saucepan. Serve lagman soup with noodles.

Bon Appetit.

To surprise the household, you can spend a little more time than usual and cook lagman. Your work and time spent will be appreciated in full.

Ingredients:

• Beef - 500 g
• Carrots - 1 pc.
• Radish - 1 pc.
• Tomato - 1 pc.
• Garlic - 7 tooth
• Lagman noodles

Preparation:

We clean the meat from films and excess fat and cut the meat into small pieces. Then we clean all the vegetables and cut them into cubes about 1 cm by 1 cm. Only the onion can be chopped coarsely, because during the frying process it will become smaller. In a cauldron, heat the oil and fry the meat until golden brown, then add the onion and after 10 minutes you can add carrots and green radish. Simmer over low heat. Add oriental herbs and spices, garlic and salt. After 20 minutes of stewing, add the tomatoes. Fill with water so that it hides the vegetables. Close with a lid and simmer for 20 minutes.

Cook the lagman paste in a separate saucepan. When everything is ready, serve the soup.

Bon Appetit.

The recipes for this dish can be found visibly, invisibly. Here's another variation on the potato and black radish recipe.

Ingredients:

• Beef - 500 g
• Carrots - 1 pc.
• Onion - 1pc.
• Black radish - 1 pc.
• Bell pepper - 1 pc.
• Potatoes - 2 pcs.
• Garlic

Preparation:

Separate the meat from the bone. From the latter, cook the broth. Cut the meat into small cubes. We clean the vegetables and cut into pieces. There are no special requirements for the shape or size of the cut, but it is better that all the pieces are one small size. Pour oil into the cauldron and fry the meat on it. When a crust forms on the meat, add the onion. Now we add a new vegetable every 3 minutes, depending on the cooking time. That is, carrots, potatoes, radishes, peppers. Fill with beef broth. Simmer vegetables until tender. Remove from heat and add herbs and garlic.

Bon Appetit.

Lagman is prepared from simple and affordable products, but at the same time its preparation takes a lot of time. That is why lagman cannot be called a simple soup. However, the result is worth it.

Ingredients:

• Paprika - 2 pcs.
• Tomato - 3 pcs.
• Beef - 400 g
• Onions - 2 pcs.
• Tomato paste
• Potatoes - 4 pcs.

Preparation:

Pour some oil into the multicooker bowl and add the chopped meat. We turn on the Fry program and leave for 10 minutes. Cut vegetables into cubes. When the water has evaporated from the bowl, add the onions and carrots. Simmer for 10 minutes and add potatoes and peppers. Simmer, stirring for a few more minutes. Then add tomato paste and spices. Then pour boiling water and turn on the "Soup" program for 1 hour. Serve lagman with herbs.

This particular version of the soup can also be called "Ulyash". Delicious and simple.

Ingredients:

• Chicken - 1 kg
• Noodles - 200 g
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Cabbage - 200 g
• Greens

Preparation:

Cut the chicken in half and send it to the pan. Cook until cooked.

For the taste of the broth, coarsely chop the carrots and onions and add to the broth. Cook for about an hour. Then we take out the chicken and vegetables. Then we filter the broth.

Put cabbage and carrots in strained broth. Bring the soup to a boil, take out the cabbage and carrots and add the potatoes. Cook the noodles in a separate saucepan. Finely chop the onion.

Serving lagman. Put some noodles, a slice of cabbage leaf, a slice of potatoes, a slice of carrots, some meat in a plate and fill with broth.

Bon Appetit

Yes, it is difficult to call lagman vegetarian, but exceptions can be made for lovers of this oriental dish.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Apple - 1 pc.
• Bow -1 pc.
• Tomato paste - 50 ml
• Bulgarian pepper - 1 pc.
• Spaghetti

Preparation:

Peel and chop the vegetables. Cut the carrots into strips. Cut the onion into feathers. Fry the carrots in vegetable oil, add the onion in a couple of minutes. Cut the apple into strips, add to the cauldron after a couple of minutes. We clean the bell pepper from seeds, cut off the stalk and cut into strips. Add pepper to the cauldron to the vegetables. After a couple of minutes, you can pour in tomato paste and a glass of boiling water. Mix everything well.

Cut the potatoes into cubes. Add potatoes to vegetables. Pour boiling water over and simmer for 20 minutes. Boil the spaghetti in a separate saucepan. Serve lagman soup with herbs.

A good option for lunch, which will quickly become your favorite food.

Ingredients:

• Beef - 300 g
• Potatoes - 3 pcs.
• Boiled beans - 150 g
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes - 2 pcs.
• Greens

Preparation:

Cut the meat into small pieces and fry in a saucepan with a thick bottom. Peel and grind the vegetables into small cubes. The beans must be boiled in advance.

When a crust has formed on the meat, add onions and carrots to it. After 10 minutes add the potatoes and pepper. After a couple of minutes add the beans and tomatoes. Simmer for 10 minutes and fill with boiling water. Cook for 20 minutes, serve with herbs.

Bon Appetit.

The varieties of lagman soup are apparently invisible, but not always it turns out to be truly tasty and spicy. You can not worry about this recipe, if you follow it, the result will be an incredibly tasty and satisfying soup.

Ingredients:

• Beef - 500 g
• Potatoes - 4 pcs.
• Chickpeas - 180 g
• Udon noodles - 100 g
• Bulgarian pepper - 1 pc.
• Tomato - 3 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.

Preparation:

To save time, it's best to take canned chickpeas. Otherwise, it is necessary to soak the chickpeas for 12 hours in cool water, and then boil until fully cooked.

We clean the vegetables and cut into large pieces.

Fry the onions, carrots and peppers in a cast iron saucepan. When the vegetables are tender, transfer them to a plate. And in this frying pan, fry the pieces of meat. Fry the meat until golden brown. Then return the vegetables to the pan, add the chickpeas and cover with water. Cover and simmer for 20 minutes.

Then add large cubes of tomato and potatoes. Fill with more water and simmer until the potatoes are cooked.

Serve lagman with udon noodles. Boil udon according to the instructions on the package.

Bon Appetit.

Lagman is very often cooked with lamb, this meat is quite fatty, but it is for this dish that it is completely suitable.

Ingredients:

• Lamb - 300 g
• Potatoes-5 pcs.
• Tomato - 1 kg
• Onions - 2 pcs.
• Spaghetti -1 pack

Preparation:

Fry the lamb in oil until golden brown. In the meantime, let's peel the vegetables. Cut the potatoes into large cubes. Chop the onion with feathers. Cut the tomatoes into large cubes. Add the onion to the meat. Let's wait until the juice evaporates, cover it with a lid.

After 10 minutes of stewing, add the carrots.

After another 10 minutes add the potatoes. Pour boiling water over and cook over medium heat for 20 minutes. Add tomatoes and bell pepper after 10 minutes. Then fill it with 1.5 m liters of water. Let's add some spices. Zira, bay leaf, red hop-suneli pepper. Let's leave to boil. Cover with a lid for 30 minutes. Peel and chop the garlic. Put the garlic in a saucepan and let it sit for 10 minutes. Boil the pasta according to the package instructions.

Another option for a non-traditional lagman.

Ingredients:

• Mushrooms - 300 g
• Carrots - 2 pcs.
• Korean carrots - 200 g
• Onion - 1pc.
• Radish - 1 pc.
• Radish - 100 g
• Tomato paste - 100 g
• Greens

Preparation:

Grind the mushrooms and send them to the cauldron with butter. We immediately peel the onions, cut into feathers and add to the mushrooms. We clean the carrots and three on a coarse grater. Add carrots to vegetables.

We clean the radishes and radishes and cut them into cubes. Add the radishes and radishes to the cauldron, add 3 cups of water and reduce the heat. Simmer lagman under a closed lid for 25 minutes. Then add cumin, suneli hops, tomato paste, pepper. Simmer for another 5 minutes. Serving lagman with noodles.

Bon Appetit.

You can cook lagman at home from any meat, but it is advisable to take meat of fatty varieties without pits. Real lagman is prepared exclusively from special noodles, but since it is not available everywhere, lagman can be made from spaghetti or other suitable pasta.

According to one hypothesis, lagman came from China, and according to the other from Japan, but nevertheless, lagman is very popular among residents of Asian countries. Here you will find out or which I have already published. also cooks excellently and according to his recipe. Very important we will publish soon.

The homemade lagman recipe is for four servings. You can cook it in 1 hour, if, for example, you took chicken meat, then the cooking time will be significantly reduced. Nutritional value in lagman is 100g. - 161 Kcal, 10gr. - fat, 4g. - carbohydrates and 13g. - squirrel.

Lagman at home

Ingredients:

• 300 gr. fillet of any meat;
• 1 pack of spaghetti;
• 3 potatoes;
• 3 onion heads;
• 2 tomatoes;
• 1 carrot;
• 2 pcs. sweet pepper;
• 50 gr. tomato paste;
• Vegetable oil;
• Parsley, dill and celery;
• 3 cloves of garlic;
• Seasoning (cilantro, cumin, saffron, star anise, bitter and sweet red pepper);
• Sugar;
• Salt.

Cooking method:

You can cook noodles for lagman at home yourself, or you can cook it with purchased spaghetti. To do this, you just need to boil the spaghetti in salted water, rinse in a colander and put it in a deep, preferably ceramic bowl.

Cooking the sauce:

1. Peel the onion and chop finely.
2. Take a deep frying pan or stewpan, heat vegetable oil and add onion.
3. Cut the meat into small cubes and put in the pan with the onion. Fry the meat with onions over high heat for 7 minutes, stirring constantly.
4. Peel the carrots, cut into small cubes and add to the meat, add the tomato paste and fry over low heat for about 10 minutes more.
5. Peel the bell peppers and tomatoes, cut them into small cubes, it is advisable to take the pepper in two colors so that the dish looks beautiful. Add to meat and fry for 5 minutes over low heat.
6. Pour 1.5 - 2 tbsp into the pan. water. Peel and chop the potatoes and add to the meat.
7. For the sauce to be aromatic, spices must be added to the meat after adding water and potatoes, salt and pepper the sauce, add a little sugar, then cover the pan and cook for 10 minutes over low heat.

Today I bring to your attention the favorite national food of the peoples of oriental cuisine, a real lagman - this is noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I very often cook pilaf, samsa, lagman at home for my beloved husband.

Lagman, cooked with your own hands at home, turns out to be unusually fragrant and satisfying, it can be both the first and second course . With a large amount of broth, lagman is similar to soup, with other cooking methods, noodles with gravy.

Some housewives prepare "European" lagman from chicken, it turns out to be less nutritious and light. And some people like lagman with pork, and in Islam it is forbidden to eat pork. At home, I always prepare a classic recipe for a real Uzbek lamb lagman.

The main ingredients of this delicious dish are meat (beef or lamb), home-drawn noodles (chuzma) and gravy (waja).Vegetables are used - potatoes, eggplants, cabbage, garlic, pickled peppers, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and herbs determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it is especially tasty with a smoke in a cauldron on the wood. Did you cook lagman at the stake?

Culinary tips and subtleties of making lagman at home

• Young mutton (sheep meat from three months to one year old), such lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook lagman in Uzbek at home: a step by step recipe

In the preparation of this recipe, you cannot change only two ingredients - these are meat and noodles, the rest are at your discretion.

Someone likes the combination of two types of meat, someone more meat in the dish, someone allows the preparation of cut noodles.

How to make gravy

Ingredients:

• Lamb - 0.7 kg
• sunflower, cottonseed oil - ½ tbsp.
• vegetables: peppers, cabbage, green beans, eggplants, tomatoes
• root vegetables: turnips, carrots, radishes, potatoes - 300 gr.
• garlic and onion - 1 head
• spices: parsley, cilantro, celery, basil, chili - to taste
• spices: coriander, star anise, oregano, cumin - to taste
• tomato paste - ½ tbsp. l.

The sauce for the dish can be made thicker or thinner.

If you want to make a thick sauce, then all the vegetables that make up it (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

And potatoes are certainly included in a more liquid sauce, and all the components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out to be very soft.

Step by step cooking:

Wash the lamb, peel it off and cut it into matchbox-sized pieces.

Pour the oil into the heated cauldron, after it is hot, carefully put the pieces of lamb in the cauldron and season with salt and pepper.

Wash, peel and cut all vegetables into small cubes. Cut the onion into half rings. Chop the garlic.

When the lamb pieces are evenly fried to a light brown crust, begin to put them in vegetables at intervals of 5 minutes in the following sequence: onions, carrots, potatoes, bell peppers and finally tomatoes.

Add tomato paste to the sauce, stir the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers above the level of the mixture.

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.

Put finely chopped celery leaves and chopped parsley in the gravy, close the cauldron tightly and let the sauce brew a little.

How to make dough and noodles

Cooking noodles will take patience and time. So it's up to you to pull the dough for lagman or get by with special store noodles. Long pasta is sold in factory packages, and they are called "Lagmon".

And if you want to really taste the taste of a delicious food, you need to make noodles for it with your own hands.

Ingredients:

• flour -3 cups
• egg - 2 pcs.
• water - 2/3 cup
• salt, soda
• vegetable oil - 2 tbsp. l.

Step by step cooking:

Mix the flour in equal proportions, add eggs, salt.

Then pour in warm water and knead the dough in a circular motion.

It will be sticky and sticky to your fingers. Take your time adding flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little more flour over and over again to make a tough dough. Gradually it will become malleable. Then knead the dough for a long time and thoroughly.

Roll the finished dough into a ball, wrap in a cloth napkin and leave for one hour in the refrigerator. After an hour, take out the dough, knead it well again, add flour, if necessary.

After an hour, take out the dough, knead it well again, add flour, if necessary.
Roll out the round dough into a layer. Cut into small pieces, then roll into identical sausages.

It is also very important to properly stretch the noodles. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and even noodles. But if you have patience, then everything will certainly work out. To make it easier to pull the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into bundles. It is imperative to grease each tourniquet with oil so that the noodles do not dry out and the dough does not break.

First, start rolling the dough between your palms, then stretch it, lightly hit the table (gently) and fold in half until you get the thickness you want.

Boil the noodles in plenty of salted boiling water. After the noodles float, cook for one minute, that's enough. After that, you need to rinse the noodles with cold water, and then grease with oil.

Spices and condiments

Spices and seasonings are important in the preparation of the dish. Spices are used both during cooking and to create a seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red peppers, garlic, cumin, coriander, pepper - peas, celery, dzhusai (onion, which gives the delicacy a light garlic aroma), also dominates the dish rayhon (purple basil)

How to serve lagman

This Asian dish should be served hot in deep bowls for a family dinner.

Lagman is combined into one dish before use. If the meat is fried in large pieces, then cut it into portions. And if the noodles are cold, pour boiling water over them.

First, put boiled noodles in a bowl, then lay out pieces of boiled meat and vegetables and pour everything with rich meat broth.

Chop more greens - dill, parsley. Add cilantro to add a special flavor. To make the dish spicy, you can season with crushed garlic and dill seeds, with the addition of ground red pepper, serve hot sauce and vinegar gravy.

This is a classic Uzbek way of making lagman, but this recipe can be varied according to the season, availability of products and taste preferences.

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