How to cook delicious lagman. How to cook lagman at home? How to cook lagman: a step by step recipe

Lagman belongs to the traditional Asian dishes... His recipe has spread all over the world and is firmly entrenched in the kitchen book of Russians. Due to its exquisite aroma, a large amount of meat and tender noodles, lagman will appeal to even the most sophisticated gourmet. Traditionally, the dish is prepared on the basis of special noodles, but it is also suitable egg product... Experienced housewives have developed own recipes, which we will talk about today.

Lagman with pork: a classic of the genre

• tomato paste - 140 gr.
• garlic - 4 prongs
• onion- 3 pcs.
• fresh dill - 0.5 bunch
• seasonings (any) - to taste
• potatoes - 5 pcs.
• meat broth - 1.8-2 liters.
• pork pulp - 1.2 kg.
• adjika (dry) - 2 pinches
• bell pepper- 3 pcs.
• vegetable oil - in fact
• carrots - 2 pcs.
• noodles - amount at discretion

1. According to the classical technology, lagman is prepared on the basis of pork, but any type of meat is allowed. Lamb, chicken, turkey, beef, veal, rabbit and even horse meat will do. Purchase a large pan with thick sides and bottom in advance.
2. Prepare ingredients, peel and wash vegetables. Rinse and dry the meat, chop it portioned pieces 2 * 2 cm. It is important to remember that potato tubers are also diced. In this case, bell peppers and carrots are chopped into strips.
3. Fry the meat in a skillet or cauldron in such a way that it forms on the surface juicy crust... Pork usually lasts for 5 minutes heat treatment... Chop the onion into squares or half rings, add to the meat.
4. Transfer the ingredients to a cauldron for making lagman. Separately fry the carrots in a pan, send to the pork and onions. Add tomato paste, simmer over low heat for 7 minutes, stirring constantly.
5. Fry the potato cubes in a separate skillet until crusty. Pass the garlic through a press, add to the potatoes, simmer for half a minute. Send the ingredients to the bulk.
6. Pour the broth into the cauldron, salt and pepper the lagman, add your favorite seasonings, adjika, bay leaf, chopped dill. Place the dishes on the stove, set the minimum power. Simmer for 1.5-2 hours, stirring occasionally.
7. Check the taste after 1 hour. If the lagman lacks spices, add them. Boil the egg or special (lagman) noodles separately, supply it with a piece butter... Consume as a first or second course, whichever you prefer. When serving, lay out 2 cutlery - a fork and a tablespoon.

Lagman with radish

• tomato paste - 135 gr.
• radish - 2 pcs. medium size
• lamb (tenderloin) - 750 gr.
• bell pepper - 2 pcs.
• turnips - 2 pcs.
• egg noodles - quantity at discretion
• potatoes - 5 pcs.
• carrots - 2 pcs.
• onions (purple) - 2 pcs.
• zira - 3 pinches
• garlic - 5 teeth
• fresh parsley or dill - ½ bunch

1. Wash the meat, dry it with paper towels, chop into pieces (size about 2 * 2 cm). Fry the beef / lamb in hot vegetable oil until golden crust... Transfer the meat to a saucepan, add the chopped onion half rings.
2. Grate turnips and radish on a coarse grater, fry separately from other ingredients for 10 minutes. Chop the carrots into cubes, transfer them to the cauldron and simmer. Throw turnips and radishes here, pour a little water.
3. Rinse the potatoes, chop them into cubes, and fry until crisp. Transfer to the meat, add tomato paste, cumin, garlic passed through a press, fresh herbs (chopped). Wash and seed the bell pepper, add to the total mass.
4. Boil broth or drinking water, fill with lagman liquid. Simmer the dish on low power for about half an hour, salt and pepper 10 minutes before cooking. Boil the noodles, serve lagman as a second course.

Lagman with beef: a recipe for a multicooker

• tomato - 3 pcs.
• meat broth - 1.3-1.5 liters.
• egg noodles - 275 gr.
• celery - 2 stalks
• potatoes - 4 pcs.
• garlic - 5 teeth
• beef tenderloin - 600 gr.
• sunflower oil - 125 ml.
• onions (preferably red) - 2 pcs.
• bell pepper - 2 pcs.
• chili pepper (powder) - 3 pinches
• tomato paste - 90 gr.
• parsley - 0.5 bunch
• ginger root - 15 gr.

1. Rinse the meat with cold water and pat dry with paper towels. Cut the beef into 3 * 3 cm cubes, wash and peel the onions, chop into half rings. Rinse the pepper, peel it of seeds, chop into strips.
2. Pour boiling water over the tomatoes, leave for a couple of minutes, rinse in cold water and remove the skin. Cut the tomatoes into cubes, pass the garlic through a press and add to the onion.
3. Wash and dry celery, chop. Do the same with the parsley. Send the pieces of meat to the multicooker bowl, set the "Fast frying" mode, wait until a golden crust appears.
4. As soon as this happens, add carrots, bell peppers, onions and potatoes, tomato paste, spices, turn on the "Fry" function, set the timer for 10 minutes. After that, fill the components with meat broth, turn on the "Soup" or "Baking" program.
5. While the stew is cooking, cook the 2 L noodles. salted water. Throw it in a colander, fill it with ready-made meat gravy and pepper. Sprinkle with chopped parsley, serve as a first or second course.

Lagman with beans

• onions - 2 pcs.
• canned beans- 350 gr.
• carrots - 1-2 pcs.
• potatoes - 3 pcs.
• bell pepper - 2 pcs.
• egg noodles - 380-400 gr.
• vegetable oil- 45 ml.
• fresh tomatoes - 3 pcs.
• broth or boiling water - 1.3 liters.
• dill or parsley ( fresh herbs) - taste

1. Wash the potatoes, chop them into cubes. Chop the onions in half rings or small slices, chop the carrots into strips. Rinse and seed the bell pepper, cut into thin slices.
2. Pour vegetable oil into a non-stick frying pan, fry the carrots and onions. Simmer until a brown crust appears, then add chopped tomatoes to the composition. Fry the mixture for another 5 minutes.
3. Add chopped potatoes and beans to the mixture, pepper and season with salt. Pour broth or boiling water over the dish, simmer on low power for 20-25 minutes. Do not forget to close the container with a lid.
4. Pour 2 L into a separate saucepan. water, add salt and wait until bubbles appear. Boil the noodles, drain in a colander and wait 10 minutes.
5. When the pasta is cooked, put it in a deep bowl, pour meat stew, sprinkle with chopped herbs. Pour broth over the mixture if desired, serve the lagman hot.

• bell pepper - 1 pc.
• garlic - 4 prongs
• young lamb - 550 gr.
• egg noodles / spaghetti - 350-400 gr.
• carrots - 2 pcs.
• onions - 3 pcs.
• greens to taste
• potatoes - 4 pcs.
• vegetable oil - in fact
• dried paprika - 5 gr.

1. Wash the lamb, blot with paper towels, chop into 2-3 cm portions. Chop the onions in half rings, grate the carrots on a coarse grater or chop them into strips.
2. Cut the potatoes into cubes, fry until golden brown. Pass the garlic through a crusher, mix with carrots and onions. Peel the bell pepper, chop into strips.
3. Prepare the cauldron, pour vegetable oil into it, send the meat inside. Fry it until half cooked, then add onions, carrots, garlic, bell peppers.
4. Stir constantly. When the vegetables and meat are completely cooked, cover them with broth or boiling water. The water should cover the entire composition. Season with salt and pepper, add spices and chopped herbs.
5. After cooking the stew, take the noodles, do not break it, immediately boil it in salted boiling water. Serve as follows: place the noodles in a deep bowl, pour over the gravy, add broth if desired. Garnish the lagman with mint leaves or fresh parsley.

Lagman with tomatoes

• carrots - 2-3 pcs.
• parsley - 1/2 bunch
• seasoning for lagman "Hawaj" - 15 gr.
• bell pepper - 3 pcs.
• beef or veal tenderloin - 850 gr.
• tomatoes - 4 pcs.
• cabbage - 180 gr.
• onions (preferably purple) - 4 pcs.
• young potatoes - 6 pcs.
• vegetable oil - 85 ml.
• egg noodles - quantity at discretion

1. First of all, let's decide on the Hawaj seasoning, you can buy it in the store or prepare it yourself. If you decide to resort to the second option, use our recipe.
2. Mix together 5 gr. ground turmeric, 8 gr. coriander, 6 gr. cumin (cumin), 3 gr. cardamom, 6 gr. ground black pepper. Stir all the seasonings, pour into a separate jar, seal, use as directed.
3. Boil egg noodles in salted water and vegetable oil to pasta did not stick together. Prepare a cauldron, pour vegetable oil into it, lay out the beef, cutting it into cubes.
4. Fry the meat until half cooked. Ultimately, a ruddy crust should appear. The frying time is 7-10 minutes. Chop onions, carrots, garlic. Add the ingredients to the beef.
5. When the frying is ready, pour in a little broth, simmer for a quarter of an hour over low heat. Make sure that vegetables do not stick to the bottom of the container. When the meat is tender, add the diced potatoes to it. Simmer the blues for 15-20 minutes.
6. After the allotted time, add the chopped cabbage, bring it to readiness over low heat. Add more water if necessary. Chop the bell peppers into strips, and the tomatoes into cubes, send to the general composition.
7. Salt and pepper the dish, stir it, add spices, herbs, laurel leaf. Before serving, first lay out the pre-boiled noodles, then place the main composition with meat and vegetables on it. Pour the broth over the dish, start tasting.

Important!
Traditionally, lagman is served in a semi-liquid form - pasta. If you prefer it as a first course, add more broth. In the case when lagman is served for dinner, it is enough to supply the noodles with gravy and season with fresh herbs. Some chefs prefer to decorate their masterpiece with fresh lemon balm leaves, it all depends on personal preference.

Consider classical technology cooking pork lagman. Make a beef or lamb based dish, use additional ingredients... These include canned beans, fried chicken, turnips and radishes, tomatoes, bell peppers.

Video: how to cook dough and noodles for lagman

Lagman soup, beef noodle recipe step by step with a photo.

Lagman - delicious thick soup with homemade noodles, meat sauce and vegetables. It is delicious and hearty dish originally from Uzbekistan. The homemade beef lagman recipe is not as intricate as it might seem at first glance. Classic version of this dish is made from lamb, however, beef will be good too. Lamb has its own secrets, but since we are preparing beef lagman, let's focus on how to make it tender and soft.
The main rule for cooking is the stewing time of this type of meat. Half an hour will not pass here, as with pork, and even more so, 20 minutes, as for a poultry. Beef is stewed for at least an hour, and then, without unnecessary additives, it will certainly become very tasty and tender.
If you are worried that the meat may remain tough, there is one little secret. When the raw meat is chopped and placed in a bowl, add a pinch of mustard to it, stir to distribute it evenly over the surface of the meat, and put everything under pressure. Let the meat sit for an hour. The mustard will not spoil the taste of the dish, however, it will significantly affect the final consistency of the beef.
As you know, lagman requires a side dish of noodles. But did you know it's easy to make at home? The main advantage egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and will not save on components important for the dish.

Ingredients:

• 800 g of beef;
• 1 onion;
• 1 bell pepper;
• 1 carrot;
• 2 onions;
• 2 medium potato tubers;
• 2 medium tomatoes (or 150 g cherry);
• 1 tbsp tomato paste;
• 2 cloves of garlic;
• 250 g noodles;
• a bunch of parsley;
• salt pepper;
• vegetable oil for frying.

Beef noodle lagman recipe.

1. Beef should be washed and cut into small slices. It is important that the slices are not wet or drip. It is fashionable to dry the meat on a napkin or simply put it in a colander.

2. Let's send all the beef to the cauldron. The oil was preheated in it.

3. Peel the carrots, wash and cut into small slices. These can be semicircles or straws.

4. We take up the pepper. Wash it on top, and then carefully cut out the middle and remove the seeds.

5. We also clean the onion and rinse it with water. For beef lagman, you need coarsely chopped onions.

6. Add carrots and onions to the meat in the cauldron. We continue to fry, stirring, so that nothing burns.

7. Peppers and tomatoes, which we also washed and chopped beforehand, will also be sent to all other components.

8. When everything is well fried, add a little water.

9. Stew some vegetables with meat, then add tomato paste. It can be fried for two minutes beforehand in a small frying pan, stirring constantly. The paste will turn pink and taste slightly different.

10. Peel and chop the potatoes in large pieces... We also send him to the lagman.

11. Let's deal with spices and seasonings. The parsley should be washed and finely crumbled. The garlic must be peeled and squeezed through a garlic press.

12. Along with the garlic and parsley, add the pepper and salt to the pot. Mix everything well again, extinguish the fire and cover the lagman with a lid.

13. Let's take a side dish. To do this, take the existing noodles and boil them, as usual, in a saucepan with plenty of water. Discard the finished noodles in a colander and add a drop of refined vegetable oil to it so that it does not stick together.

14. Serve lagman soup according to the recipe with a photo, along with a side dish of noodles. Lagman is ready and you can start tasting it in warm company with a glass of red wine.

Lagman is a dish that has made a great voyage around the world. The national food of the Muslims of South China first conquered the Central Asian countries, and then came to Russia; since it came to us from Uzbekistan, it remained on the Russian menu as “Uzbek lagman”.

What is lagman?

The name of this dish is a distorted Dungan word "lumyan", the interlinear translation of which means nothing more than "stretched dough." The name reflects the basis of lagman - noodles, rolled and stretched out by hands. The noodles are usually served with a thick meat or vegetable sauce or broth with additives. Lamb or beef is usually used in the sauce (since the dish was originally Muslim, pork was considered an unacceptable addition). Vegetables and spices are limited only by the imagination and capabilities of the cook. By the way, the Uyghurs have over 180 recipes on how to cook lagman at home or over a fire!

The right dishes are the key to good luck

Before you cook lagman at home, you need to choose the right dishes - the quality of the prepared food depends on it. Basic conditions: the dishes should be wide (in this case, the moisture evaporates faster, and the vegetables are not stewed, but fried), with a thick bottom and walls - this is necessary for uniform heating of the dish and preventing burning. The best cookware option is a cauldron, but if it is absent, you can use a wide and high saucepan with a thick bottom, preferably cast iron.

Dough is important

Because “to cook the lagman correctly” equals “to cook the noodles correctly”, you need to remember the following: the noodles are drawn exclusively by hand, in this regard, the dough should be as elastic as possible. Long experience and many proven recipes have shown that the most the best option is the following: per pound of wheat flour top grade take the same amount of 2nd grade flour from hard varieties wheat rich in gluten. This amount of flour takes about a glass of water, 3 eggs, 1 small spoonful of vinegar, salt to taste. Vinegar gives the dough more plasticity, but there are many recipes in which vinegar is not recommended.

Flour is poured into a deep dish with a slide, a small depression is made in it, a little warm water and beaten eggs. The dough is thoroughly kneaded and kneaded, trying to avoid adding excess flour, until complete homogeneity and plasticity of the substance is achieved. It should be noted that the kneading process is difficult, but very important: the more elastic and stronger the dough, the easier and easier it is to pull the noodles out of it. The finished mass is rolled into a ball, wrapped in a clean towel or cling film and removed to a cool place for 30-50 minutes.

Noodles

The slightly chilled dough is divided into pieces, rolled into thick bundles, carefully greased with any vegetable oil and left to lie down for 15 minutes. Then each tourniquet is stretched, gently rolling between the palms and avoiding breaks. Then each strip of dough is folded in half and stretched by hand. Stretched harnesses should be regularly lubricated with vegetable oil, while stretching, periodically hit the table lightly - this helps to stretch the noodles and prevents them from tearing. The folding and stretching is repeated until a skein of thin and long noodles is formed. This process takes practice, so don't be discouraged if the first time the noodles don't work out the way you wanted them to. As a last resort, homemade noodles can be replaced with ready-made spaghetti, but you need to choose large and of the best quality.

Cook the finished noodles immediately, gently dipping them in boiling water for 5 minutes. Do not stir the noodles, as this will entangle and stick together. Throw the cooked noodles in a colander, pour over a large amount of running cold water, transfer to a deep bowl and grease thoroughly with vegetable oil.
By the way, in Central Asia such noodles for lagman are called "chuzma".

How to cook lagman at home from beef and lamb

This recipe came from China: you need to take 350 g of beef and lamb each, rinse well, dry with paper towels, cut into small cubes, put in a cauldron with heated vegetable oil and fry until golden brown. Finely chopped 300 g of green onions, 200 g of wild garlic stalks and 10 cloves of garlic, mix and add to the meat. Fry the mixture of meat and vegetables for a couple of minutes, then add red pepper, spices of your choice and taste and 2 large tablespoons of tomato paste. Pour in two glasses meat broth and simmer covered over low heat until tender.

Put the ready-made noodles in a deep bowl, pour over the prepared sauce, sprinkle with finely chopped herbs and garlic. Lagman can be served with a salad of tomatoes, radish and sweet bell pepper.

Lagman for vegetarians

There is also a purely vegetable lagman. The recipe at home is simple in execution, and the result is aromatic and tasty: in a cauldron in heated vegetable oil, fry two chopped onions until golden brown, add two large sweet peppers cut into strips and fry for another 3 minutes. Then add the diced potatoes (about 400 g) and fry until light crust with the vegetables. Then add 100 g of soy sprouts, 4 large tomatoes cut into slices and fry for another 5 minutes. Then you need to pour a glass of water into the cauldron, add chopped garlic, spices of your choice, salt and simmer until tender. The main thing is that the potatoes are not boiled. The noodles in a deep plate are thickly poured with the prepared sauce and sprinkled with herbs.

Uzbek lagman

How to cook a delicious Uzbek lagman? For 400 g of lamb and half a kilogram of homemade noodles, 1 sweet bell pepper is required; carrots, potatoes, onions - 2 pcs., herbs, black pepper, salt, vegetable oil and 2 cloves of garlic. The noodles should already be prepared for cooking. And now, in fact, how to prepare lagman ( step by step recipe):

1. Boil the noodles until tender in plenty of water (without breaking!).
2. Finely chop the meat.
3. Onions, carrots, Bell pepper and chop the potatoes into small cubes.
4. Crush or chop the garlic very finely.
5. Heat oil in a cauldron or saucepan with a thick bottom, fry the meat until tender.
6. Add the onion, mix it with the meat and fry lightly.
7. Add the remaining vegetables along with the garlic, fry, stirring regularly.
8. Pour water so that all the products are covered with it, salt, pepper, simmer until tender.

Lagman and multicooker

There are recipes for how to cook lagman at home using a multicooker. This will require 650 g of beef, 4 potato tubers, 2 onions; carrots, tomato, bell pepper, daikon (or margelan radish) - 1 pc., 2 tablespoons of tomato paste, 3 cloves of garlic, a bunch of wild garlic, salt, peppercorns, vegetable oil. Meat and vegetables must be cut and fried in a multicooker in the "Fry" or "Bake" mode, without closing the lids. First, the meat is fried, then, with an interval of 2-3 minutes, add onions, carrots, radishes, peppers, wild garlic and tomatoes (in that order). Add a little water, close the lid of the multicooker, set the "Extinguishing" mode. The crushed garlic is added when the sauce is ready.

Ramen

It is very unusual and tasty option how to make a delicious Japanese lagman (called ramen in Japan).

In a properly selected container, heat the vegetable oil, fry finely chopped 2 onions until golden brown, add 2 carrots cut into strips and fry for another 5-7 minutes. Stir carefully so that the carrot strips do not break. In a separate bowl, fry 300 g of low-fat (!) Pork, pre-cut into long slices and marinated in soy-garlic sauce. Then combine vegetables and pork and heat in the mixture for 3 minutes. In a separate saucepan, boil 1 liter of broth, pour 5 large spoons into it soy sauce or a couple of tablespoons of dry meat mixture.

Lightly fry the boiled noodles in vegetable oil, put in a deep plate, on top - meat with vegetables; pour over the broth and serve with finely chopped herbs.

Ashlamfu

And how to cook a lagman at home so that it suits your taste in the heat? There is also such an option - "ashlyamfu". A jelly is prepared for him: dilute 50 g of starch (corn or rice) in a glass of cold water, boil, pour into a flat dish greased with vegetable oil and put in the refrigerator. After waiting for complete solidification, cut the jelly into long strips.

For the sauce in a cauldron, fry chopped vegetables in hot sunflower oil: 2 onions, 1 head of garlic, 150 g wild garlic or jusai, 2 sweet peppers (strips) and 3 tomatoes (slices). Season with salt, hot pepper and spices of your choice. Fry until half cooked, pour in 2 glasses of water and simmer for 10 minutes.

Put boiled noodles in a deep plate, sprinkle with finely chopped hard-boiled egg, put a couple of strips of jelly and pour cold vegetable sauce. You can add some vinegar, soy sauce, or dill herbs.

Lagman is a very popular Central Asian national dish. It is believed that it owes its origin to China. Later it became widespread in other countries of Central Asia. It is prepared in Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, Afghanistan. It is also popular among the Crimean Tatars and Uighurs.

This is both the first and second course. It is a mistake to consider this dish a soup. Lagman can be cooked with a large amount of broth, and maybe with a minimum, the so-called "dry lagman" among the Uighurs.

A distinctive feature is that this dish is prepared mainly from lamb, vegetables and homemade elongated noodles.

And one more distinctive feature is that it is a delicious dish. Lamb in combination with vegetables gives an amazing fireworks of taste.

Today I will share with you such a recipe as it is prepared in Samarkand, the city of my childhood. This thick soup is cooked there deliciously delicious. And not only at home, but in any cafe, restaurant and even just in the park in the street dining room for 2 tables. Everywhere you will be served such a dish with delicious cake that you can forget about everything in the world until your plate becomes empty.

Well, do you want to learn how to cook such a lagman? Then go ahead! And don't think it's impossible. Perhaps, and how! Cook once and everyone will ask you for a recipe.

Lagman in Uzbek - a classic recipe at home

We need:

• lamb meat - 300-400 gr.
• onions - 2 pcs. (medium)
• bell pepper - 3 pcs.
• carrots - 2 pcs. (medium)
• tomatoes -2 pcs. (or 50 gr. tomato paste)
• potatoes - 2 pcs. (optional)
• garlic - 1 - 2 cloves
• vegetable oil
• spices: paprika, cumin, coriander, dried ginger - 0.5 - 1 tsp (mixture)
• spicy herbs: cilantro, parsley, green onions- to taste and desire
• salt, paprika, black ground

For the test:

• flour 3-3.5 cups
• egg - 2 pcs.
• water - 2/3 cup

Preparation:

1. Meat, lamb, and preferably only mutton, cut into small pieces.

2. Cut the onion into half rings, as thin as possible. Carrots, bell peppers - cubed. You can put potatoes at your discretion. Sometimes they put potatoes, sometimes not. Both the one and the other options will turn out delicious.

3. Pour boiling water over the tomatoes, remove the skins and cut them into cubes. If you are cooking in winter and you cannot find ripe red tomatoes, then we will prepare tomato paste. I do, and I use it. You can see how to do this and take note of it.

4. Chop the garlic, chop the cilantro. Let's start cooking.

5. Into a cauldron or thick-walled pan, in which you can fry, pour a little oil. Fry the meat and add the onion immediately. Fry over medium heat until the onions are tender. Add tomatoes, or tomato paste. Fry lightly.

6. Put cumin, garlic, salt, do not forget to put a piece of red hot pepper... Pour water to cover the meat, cook for about 0.5 hour. Then add heat and let the water evaporate.

7. During this time, the meat should be almost ready. We try it for readiness, the meat is a little hard, but it is already chewed quite easily.

8. Add carrots, fry for 5 minutes.

9. Add all vegetables, garlic and the remaining spices to the meat along with the cumin. The volume of the spice mixture should be 0.5 - 1 tsp. I usually add an incomplete teaspoon.

Add hot water. If you want a thick dish, then add less water. If you like more broth, then add more. Keep in mind that we will be pouring the liquid component onto the noodles. And the dish should be thick enough.

10. Cook vegetables for 20-25 minutes.

11. Then turn off the gas and leave it under the closed lid, so that everything will sweat for about 15 minutes.

How to make the dough

1. Knead the dough. Pour flour into a deep bowl, make a depression, beat in eggs. Add half of the water and salt. Stir with a spoon, slowly adding water. There should not be a lot of water. Knead the dough, it should turn out thick, like dumplings.

2. Knead the dough well and wrap it in plastic wrap so that the dough spreads and does not dry out.

3. Remove the film from the dough and knead it well again. The dough should be elastic, pliable, but firm enough.

4. Cut the dough in such a way that it is convenient to roll out the sausages, as we roll for dumplings.

5. You should get 3-4 sausages. Each should be rolled into a bundle and laid in a spiral on a wide dish. Grease on top with vegetable oil. Cover with cling film. Let it lie down for a while.

6. Open our flagella, take one at a time, and roll them out, pulling them out to the thickness of a pencil. The dough is saturated with oil, it has become even more elastic and will not tear. Do the same with the remaining flagella. Fold in a spiral again, and brush with oil, cover with cling film.

7. Let the dough lie down for about 10 minutes, then draw out each "pencil" again and make it even thinner. You should have noodles, but still plump. If you have 3 pencils, draw out each one and simply put it in 3 piles.

8. We collect the ends of all 3 piles, and begin to wind on our hands, as grandmothers wound yarn. Now we slowly twist the brushes, thereby stretching the noodles even thinner. You can hit the noodles on the table.

9. The noodles are stretched. We put water on fire, let it boil, salt it. Dip the finished noodles in boiling water, cook for no more than a minute. We take out in a separate bowl.

How to serve a dish correctly

1. Chop garlic, parsley. Chop green onions.
2. In deep portioned cups, they are called scythe, or kese, first spread the noodles. Spread meat with vegetables on top, and then add broth.
3. Sprinkle with herbs on top and add garlic.

Secrets of making delicious lagman

1. Lagman is essentially a dish of meat, vegetables and noodles. Therefore, vegetables are added whatever you want. Celery, zucchini, eggplant are added to it. Fruits are also added - quince, apples, plums. This is not for everybody. We considered classic recipe Uzbek dishes.
2. it tasty dish predominantly made only from lamb. Lamb is softer, fatter. Easily exchanges juices with vegetables. From beef, this dish will also be tasty, but it will not have such a rich and specific taste. Pork…. I won't even speak. It's like boiling pork pilaf. Needed - only mutton!
3. When preparing the dough, make sure that it is thick enough, but at the same time plastic, elastic.
4. So that during the cooking process the noodles do not break, at every stage (sausages, flagella, pencils, noodles). When you put the dough to "rest" - grease sunflower oil... Let's have the opportunity to stand, then it will be "obedient", and you can roll the noodles thinner.

If it is difficult or unclear how to make the noodles, then it can be made easier. Just like rolling noodles for making homemade chicken noodles. That is, knead a tough dough on eggs, roll out and just cut.

And don't be afraid to try it. It is difficult only at first, while you are studying. Everything is done quickly enough. You cook a little, not on an industrial scale. Try it!

Well, if you really don't want to roll, take ready-made noodles - like spaghetti, but flat. Or find some special lagman noodles. You can find one in the store now, it also turns out very tasty with it.

And don't look that much has been written. Think , many times, it means it is difficult. It's not difficult at all. I tried to describe all the nuances, all the subtleties. I really want you to have a delicious, aromatic dish. Real, the kind that is prepared in the sunny hospitable Samarkand.

Bon Appetit!

Lagman - popular dish Asian cuisine, which is a thick soup or hot with gravy. Each housewife has her own cooking secret. national dish at home, but certain points are still unchanged and mandatory. Real classic lagman cooked from beef, but any meat that is at hand will do: pork, lamb, chicken. The set of vegetables can also be different depending on the season: tomatoes, zucchini, eggplants, potatoes.

• For those who do not yet know how to properly prepare a delicious lagman at home, you need to learn the basic rules for creating a dish that accompany all variations:
• The invariable components of the meal are noodles, which it is advisable to make with your own hands, meat and vegetable mix, which can vary in composition.
• Cold cuts fried with vegetables, and then stewed with the addition of liquid and spices until soft.
• Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

• 800 g long vermicelli
• 700 g of meat
• 2 large onions
• 2-3 carrots
• tomato paste or 3-4 tomatoes
• 4-5 potatoes
• 4 tbsp. l. vegetable oil
• ground black pepper
• dill, parsley, rosemary, basil.

Classic lagman - a step by step recipe with a photo:

In a cauldron in vegetable oil, sauté finely chopped onion until transparent.

Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark crust).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, season with salt and pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped greens, bay leaf, cover, remove from the stove and let it brew for 10 minutes.

Boil separately in salted water required amount spaghetti, drain the water, rinse with cold water (so that the spaghetti does not stick together, if you have cooked more than once, sprinkle them with oil after rinsing), put in portioned plates and pour over the sauce.

Lamb lamb lagman recipe at home

Required for cooking:

• Lamb - 700-800 g.,
• Margelan radish - 2 medium pieces,
• Turnip - 2 medium pieces,
• Potatoes - 5 small,
• Carrots - 2 medium pieces,
• Bulb onions - 2 pcs.,
• Bulgarian pepper - 1,
• tomato paste-4-5 tablespoons,
• noodles (I have ready-made lagman noodles),
• garlic, herbs, cumin, pepper, salt.

Preparation:

Fry small pieces of meat (in this case, lamb and beef) in a frying pan in boiling vegetable oil with the addition of melted mutton fat. Put in a saucepan (cauldron).

Then fry the radish and turnips, cut into small cubes for a while. 7-10 minutes.

Fry the potatoes in cubes until golden brown and in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.

Pour with boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes until ready, add diced bell pepper and season with finely chopped garlic, crushed cumin and pepper.

Put boiled noodles in a plate and pour over thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

• Meat (beef) - 800 g
• Potatoes - 6 pcs. (Medium)
• Carrots - 2 pcs. (medium)
• Cabbage (in the authentic version, add a shalgan, turnip in Russian, 2 pieces are enough, when it is not there, we replace it with cabbage) - 200 g
• Bulb onions - 4-5 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Cilantro (or parsley) - half a bunch
• * Seasoning "Hawaj" - 1 tbsp.
• Salt, freshly ground pepper - to taste
• Bay leaf - 1 pc.,
• Vegetable oil - 2-3 tbsp. l.
• Noodles (there will be a lot of this quantity for lagman, the rest must be dried and removed until next time):
• Flour - 500 gr.,
• Eggs - 5 pcs.,
• Salt - 1 tsp

* Hawaj - Yemeni soup seasoning: Turmeric - 2 tsp. Caryander - 3 tsp Ground cardamom - 1 tsp Ground cumin (cumin) - 3 tsp. Black pepper (I had ground) - 2 tsp. Mix all the spices and pour into a jar with a tight-fitting lid.

Lagman preparation method:
We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if anyone is too lazy to do this, you can buy a ready-made egg in the store wide noodles.

We make the dough only on eggs, but you can also make the usual dumplings(easier to manually knead and roll)

Put flour, eggs, salt in the bowl of the kitchen machine. knead for 5 minutes. Wrap the dough with cling film and leave to "rest" for twenty minutes. Then, knead the dough again and you can roll it out. Roll out as thick as dumplings.

Cut the noodles from the rolled dough 0.5 cm wide and boil in salted water.

Pour vegetable oil into the cauldron, heat up, put the diced meat. Roast the meat until it forms golden brown.

Add onions to the meat, can be cut into cubes or half rings. Fry lightly.

Then add the diced carrots. Put out everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.

Simmer the meat until tender (until soft). If the meat is tough, it is better to stew a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.

Cut the potatoes into cubes, put in a cauldron with vegetables and meat. Put out 5-10 minutes.
Add chopped cabbage, stir.

Immediately add chopped bell peppers, diced tomatoes. Stir, simmer for five minutes. Pour boiling water over everything. There is so much water that above the surface of the vegetables, approximately, water is two fingers higher. Season with salt, pepper, season and simmer for about half an hour. Add greens, bay leaf, if necessary, salt and pepper five minutes before readiness.

Innings. Put the boiled noodles in the kasa (or another deep bowl)
Put a stew of meat and vegetables on top, pour the broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

• Beef or lamb - 0.5 kg.
• Thin long noodles or spaghetti - 0.5 kg.
• Bulb onions - two pcs.
• Carrots - two
• Two potatoes
• Bulgarian sweet pepper.
• Garlic - three cloves
• Greens of your choice
• Ground black pepper
• Red pepper (paprika)
• Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance, it is a very simple (to primitive) dish in preparation. Especially if you don't cook homemade noodles... Search, find on sale good noodles, now in stores what is not there.

As always, we need boiling water first. Cut the meat into small pieces. Chop the onion. Cut the carrots and potatoes into cubes. Finely chop the garlic. Sweet peppers can be cut directly with the grains.

Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry slightly.

Put potatoes, carrots, peppers, garlic in a saucepan and fry everything, stirring constantly. Then pour boiling water so that the water covers the vegetables. Salt, pepper and simmer until cooked through.

Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and put them in a colander.

By the way, we don't break the noodles, but cook them whole.

Put a portion of noodles into deep bowls and fill with gravy, add broth if desired. Sprinkle with finely chopped herbs on top.

Whoever has tried it knows that lagman is very tasty, and now you also know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

• lagman noodles
• Chicken fillet
• carrot
• green radish
• bell pepper
• tomatoes
• garlic
• potato
• vegetable oil
• spices

How to cook chicken lagman:

Cut the chicken into medium cubes. Cut the pepper and carrots into strips, the radish and onions into cubes.

Heat vegetable oil in a cauldron. Add fillet. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic. In 10 minutes. add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of thick soup).

Cover and cook until potatoes are tender. Switch off. Let it brew. Put the noodles in a plate, pour over the gravy and sprinkle with cilantro and dill.

Video: how to cook a delicious lagman in a slow cooker