How to cook lagman in Uzbek style at home: recipe with photos. Lagman in Uzbek, recipe for Uzbek dish lagman

Lagman is a popular Central Asian dish, which domestic housewives are just getting acquainted with, judging its appearance from the photo. However, it is enough to try it at least once to appreciate the nourishing and aromatic dish. We offer a proven cooking recipe with which you will get excellent Uzbek-style lagman at home.

Where did the dish come from?

This dish came from Central Asia, where it was prepared by the Dungans and Uyghurs. The recipe is very popular in Kazakhstan, Kyrgyzstan and, of course, Uzbekistan. There is an analogue of Uzbek lagman even in Japan. It is also called ramen.

Several components are used to prepare this popular dish. The obligatory ingredients of the Uzbek lagman are meat, vegetables and special noodles. You can cook a dish with beef or lamb at home. Vegetables include eggplants and carrots, onions and peppers, radishes and legumes.

Separately, it should be noted that the traditional recipe for preparing Uzbek lagman requires the use of special noodles. To do this, you need to make a dough, which is then untwisted, pulling it out with a long thread. As a result, the dish turns out amazing in taste and interesting in the photo.

Essentially, lagman is noodles with a lot of gravy and tasty additives. The dish turns out to be especially aromatic and appetizing if you include spices and seasonings in the recipe. You can prepare a dish with beef and adding several types of pepper. Garlic will add its own flavor. You should definitely use a lot of greens in cooking.

Classic Uzbek lagman is served in special bowls, as can be seen in the photo. But in Kyrgyzstan they use ordinary plates. True, sometimes in restaurants and cafes you have to eat this oriental dish not with spoons, but with disposable chopsticks.

A classic version of an appetizing and satisfying dish

To prepare lagman in Uzbek style, you can not use all the ingredients that the traditional recipe includes. Housewives easily experiment at home, achieving an excellent taste combination. But first, we recommend trying to cook Uzbek lagman, as tradition dictates. And for this you need the following products:

• 0.5 kg flour;
• 1 egg;
• ½ tsp. salt;
• 0.5 cups vegetable oil;
• 0.5 kg of meat;
• 2-3 heads of onions;
• 1 radish;
• 1 carrot;
• medium-sized head of cabbage;
• 1 eggplant;
• 1 head of garlic;
• 2-3 bell peppers;
• 2-3 tomatoes;
• salt, spices, herbs and spices to taste.

We propose to prepare the popular Uzbek lagman step by step, using a traditional recipe, but adding any meat to it. It's good to have lamb at home. But lagman will turn out no less appetizing in photos and videos if you take a good piece of beef for cooking.

First, let's process the ingredients: sift the flour, wash the vegetables and meat. Onions are cut into rings, carrots and other vegetables into bars. Then the lagman will turn out very appetizing in the photo. When starting to process the beef, it is chopped into narrow strips.

After studying the recipe, first of all you need to prepare the dough. At home you can make real elongated noodles for lagman, as tradition dictates. We combine ingredients such as flour, egg and salt, adding as much water as the dough asks for. As a result, it should turn out cool, but soft. After cooking, it is important to let it sit for an hour.

You can start processing the dough, and in this process you will use vegetable oil. It’s worth looking at the photos and videos to see how to properly prepare special noodles for the Uzbek lagman at home. The dough is divided into several balls, which are then rolled into flagella, lubricated with oil. During the cooking process, each thread is beaten on the table, ensuring that its length reaches one meter.

When the noodles are brought to the desired condition, you can cook them. To do this, bring the water to a boil, salt it, and then throw the ropes into it. After cooking, the noodles must be rinsed in cold water.

Now we have to prepare the dressing with beef and vegetables. First, the meat is fried in a cauldron in hot fat. When during the cooking process it turns golden in the photo, you can put vegetables in the dish. At the end, add water, reduce the heat and leave the food on the stove to simmer for 10-15 minutes.

In fact, the process of preparing Uzbek lagman according to the traditional recipe has come to an end. Now all that remains is to properly arrange and serve it so that the treat looks beautiful and appetizing in the photo. To do this, first place the noodles on the dish, then pour liquid from the cauldron over it. You can place pieces of meat and vegetables on top, and then generously sprinkle the food with your favorite herbs. Uzbek lagman prepared according to our recipe will not leave anyone indifferent!

It is difficult to say definitely which dishes lagman belongs to - the first or the second. The consistency of it resembles either a thick soup or noodles with rich gravy. Lagman is the national dish of Uyguria. There it is eaten with chopsticks, but is considered the first course. Like any dish that has become popular, lagman has spread to neighboring countries. In each of them he received some of his own regional cooking features. Therefore, we can now talk about the Tajik version, Turkmen, Kyrgyz, Afghan and even Chinese. But despite the fact that there are a lot of dishes called “lagman po-...”, the Uzbek recipe (photos will accompany it) has become a classic in the vastness of the former USSR. This is what we will be preparing today. It should be noted right away that this process is labor-intensive and time-consuming. So you need to be patient. On the other hand, this dish does not require any special, exotic ingredients, and it can be prepared in ordinary European cuisine.

What is lamb lagman in Uzbek?

The recipe uses concepts such as noodles and wajji. You should not think that you can use regular “Spiderweb” vermicelli to prepare lagman, as you would for chicken broth. These are special noodles, and Uzbek cooks are proud that they can fill a bowl with a single string of pasta. Waja is a thick, complex sauce, or soup if you prefer. For her, the Uzbek-style lagman recipe suggests using lamb: a shoulder blade removed from the bones, as well as fat tail fat. If you couldn’t buy the latter, you can replace it with melted butter. In principle, sheep meat is also not important, although lamb gives the dish a characteristic oriental aroma. But there are people who do not like this specific smell. Therefore, below we will also look at the recipe for making lagman with beef. For vajja you will need vegetables: potatoes, bell peppers, carrots, garlic. Lagman is cooked in a thick-walled duck pot or large cauldron - like pilaf. The dish is served in bowls.

Cooking noodles

She sets the tone. Its quality determines whether the lagman in Uzbek is a success. The cooking recipe with photo demonstrates that the “correct” noodles can stretch like a skein of yarn; they can be pulled and swung like a child’s jump rope. Naturally, the dough for it should be super elastic. How to achieve this? Take two eggs and mix them with a glass of water and a pinch of salt. Sift 500-600 grams of flour onto a work surface. Pour the egg mixture onto this mound and start rolling it out. Knead for a long time, leaning on the dough with your whole body. The mass should be steep. Roll everything into a bun, cover with an inverted bowl and leave to rise for an hour. Dissolve salt and soda in half a glass of water. Lubricate the bun with this liquid and knead until completely absorbed. Then we divide the dough into three parts. We roll each one into a rope as thick as a pencil or even thinner. During the process, grease the dough and palms with vegetable oil. Roll up into a spiral, cover with film and set aside for another hour.

Cooking noodles

While the dough rests twice, we can do the vaja. Its preparation will be described below. And now, to finally understand the noodles, let’s see how to cook them. Usually, like all pasta. But there are also secrets here. Since the dough is steep, the water should be saltier and boil hot. Place the noodles in a colander and rinse with cold water. It's okay if it cools down. The recipe for preparing lagman in Uzbek involves a special ritual of placing the finished dish into bowls. When you see that the waji cooking process is close to completion, put a pan of salted water on the fire. When very hot, use tongs to pick up half the noodles and plunge them into the boiling water. Hold for a couple of seconds and transfer to a bowl. Pour half the portion of vaji. Then repeat the procedure. Sprinkle the finished dish with chopped fresh herbs.

Preparation of vajja. Adding vegetables

To cook authentic Uzbek lagman, the cooking recipe with photo advises taking a thick-walled cauldron. A saucepan or cast iron frying pan with high sides will also work. First of all, we cut up the lamb: trim off the fat, separate the meat from the bones. Cut the pulp (500 g) into medium cubes of the same size. Heat animal fat (or butter) in a cauldron. Put four cloves of garlic in there, fry them, then take them out. Fry the bones until brown. Then add the meat. Fry the pieces on all sides until browned. Next we send two chopped onions. When they turn golden, add two carrots cut into small cubes. After waiting a little, lay out three or four tomatoes. These should be meaty varieties (“Bull’s heart”, for example). If you don’t find any, don’t spoil the dish with Dutch cardboard tomatoes - it’s better to add a couple of spoons of tomato paste.

Waja. The final touch

Let the dish simmer a little. When the tomatoes give juice, add two bell peppers, seeded and cut into strips, into the cauldron. In a dry frying pan, warm up the spices: a pinch of cumin, paprika, coriander, hot red pepper. When there is a strong smell, put the spices in the cauldron. Let's salt our vaja. Now it's time to add three or four potatoes, cut as for soup. Let's chop up various greens - parsley, basil, cilantro, dill. Simmer everything until the potatoes are soft. If necessary, add water. The Uzbek-style lagman recipe at home recommends putting a finely chopped clove of garlic into the cauldron five minutes before the end of cooking the vadji. We have already described the process of pouring the finished dish into bowls. Now let's look at other recipes - in case you couldn't get lamb.

Modified lagman in Uzbek style. Recipe with photo

In this case, beef will replace the sheep meat that is familiar to us in Central Asia. You will need 350 grams of pulp. Cut it into small pieces. Chop two onions. Fry them in three tablespoons of melted butter. When the onion is browned, add three finely chopped carrots, half a radish, and four sweet peppers. After the vegetables, add the beef. Fry lightly until the meat “sets”. After this, cut three or four tomatoes and eight cloves of garlic into a cauldron. Unlike the classic lagman, where water is added to the lamb (and even then a small amount), we need meat broth - about a liter. Add it to the cauldron, and when everything boils, salt and pepper the dish. Then add four chopped potatoes. We make the fire under the cauldron smaller and simmer it all for about half an hour. Having placed the noodles into bowls, pour the resulting sauce over them. Sprinkle with herbs.

“Lazy” noodles for lagman

Watching how the elastic dough is first rolled out into a flagellum and then waved like a skipping rope is quite exciting. But try to create a skein yourself from one noodle... This requires skill, and a beginner is unlikely to get beautiful, even noodles. And although the Uzbek-style lagman recipe suggests preparing the noodles for the dish only one way and no other way, let’s try to make the task easier for ourselves. Sift the flour onto the table. Let's make a depression in the top and break one egg into it. Now we will add water, while using a fork to draw flour from the sides to the middle. This will give us a tough dough. Let's give it the shape of a loaf and grease the surface with vegetable oil. Let's leave it like that for a quarter of an hour. Then roll it out into a very thin layer. Now fold the dough thirty-two times. And we'll cut it. Of course, you will get a lot of pasta, not just noodles, but they will still be very long. Cook, as always, in salted boiling water. There is no need to rinse, just add olive oil to prevent the noodles from sticking.

Option with cabbage

The Uzbek lagman recipe allows the use of any vegetables. Unless beets would be inappropriate in this dish. If you have a small forkful of white cabbage in your refrigerator, you can safely use it on the lagman. Pour 50 g of vegetable oil into a cauldron and put on fire. We roast 5-6 cloves of garlic. We fish them out with a slotted spoon. Dip diced meat - lamb or beef - into garlic oil. When the edges turn golden, add the chopped onion. Fry, stirring, for five minutes. Now it's time to add the vegetables. We will peel and finely chop two carrots, four bell peppers and 100 grams of cabbage in advance. When the vegetables become soft, add 3-4 fleshy tomatoes (or 2-3 tablespoons of tomato paste). We wait until abundant juice is released and cut three finely chopped potatoes into a cauldron. Add salt and favorite spices. Add cold water so that its level is above the frying level by the width of your palm. Bring to a boil over high heat. Reduce the flame and cook for another half hour.

Lagman with eggplant

Heat 70 g of fat tail fat in a cauldron and fish out the cracklings. Fry 600 g of lamb pulp in the resulting oil. To prepare lagman with eggplants, the Uzbek recipe recommends that we cut all the vegetables into small cubes. Fish out the meat and sauté 4 onions. Add the same amount of carrots. After 10 minutes, throw two peppers and 4 eggplants into the cauldron. Fry, stirring. After another seven minutes, put 4 potato tubers, 6 tomatoes and five cloves of chopped garlic into the cauldron. Fill it all with the water in which the noodles were cooked. Add spices: basil, hot chili, coriander. After boiling, simmer over low heat for half an hour. Then let the dish sit for another twenty minutes.

The secret of a successful lagman

No matter what good they say about real Italian spaghetti (as well as tagliatelle), they are not suitable as noodles for an oriental dish. Any vegetables can be used. It is important that none of them dominates the others. Add everything in equal quantities. The Uzbek lagman recipe has many variations. Some of them are cooked only in a cast iron skillet. Bring the liquid to a boil over high heat, then reduce it and simmer the dish until the potatoes are soft.

Attention! We ask all those who are on, for example, to urgently close this page and certainly not to view the photographs below under any circumstances!

Otherwise, you risk getting extra fat instead, but do you need it?

And all because today we will cook a very tasty dish - lagman in Uzbek. The aroma just penetrates through your monitors, doesn’t it? I know what I’m saying, because lagman is practically a dish of my childhood; my mother’s friend (originally from Kyrgyzstan) and invited us to visit.

It is also called Uzbek thick soup. But it can also be eaten as a second course with a thick, juicy vegetable gravy.

Uzbek lagman recipe

It is advisable to prepare lagman from lamb (but here, if you wish, you can replace it with beef) and homemade noodles. You can replace the noodles with pasta from the store if you really don’t have time, but making your own flour products is naturally tastier.

We need:

• Lamb - 300-400 gr.
• Homemade noodles or spaghetti - 500 gr.
• Sweet pepper - 1 pc.
• Ground black pepper
• Carrots - 2 pcs.
• Potatoes - 2 pcs.
• Green
• Garlic - 2 cloves
• Vegetable oil
• Onion - 2 pcs.

1. Boil the noodles in plenty of water until tender. The noodles should be long, there is no need to break them.
2. Cut the meat into small pieces.
3. Cut the onion into small cubes.
4. We also cut the carrots and potatoes into cubes, with a side of about 1 cm.
5. Chop the garlic finely.
6. Cut the sweet pepper into cubes.
7. Pour oil into a thick-bottomed pan or cauldron and fry the meat until cooked.
8. Add onion to it, mix everything and fry a little.
9. Add pepper, potatoes, garlic, carrots to the cauldron, fry, stirring constantly.
10. Then you need to pour water so that it covers all the vegetables.
11. Salt, pepper, cook over low heat until fully cooked.

Lagman is the most popular dish in Asian countries. Lagman is prepared from special noodles with the addition of vaja sauce. Many argue that lagman is truly an Uzbek dish, but it is also prepared in Tajikistan, Afghanistan, etc. But these days this dish has become popular in Russia. . Also find out. And also the recipe or , or .

Uzbek lagman cooking recipe

I offer a recipe for making lagman, which is designed for 4 servings. The lagman is prepared in 1 hour 45 minutes. The calorie content of lagman is not high, one serving contains approximately 430 kcal, 19 g of protein, and 14 g of protein. – carbohydrates.

To prepare you will need:

• Beef fillet 350g;
• 3 tbsp butter;
• 4 carrots;
• 4 tomatoes;
• 2 onions;
• Sweet pepper 3 pcs.;
• Potatoes 4 pcs.;
• Meat broth 4 - 5 tbsp.;
• Garlic 5 – 6 cloves;
• Pepper;
• Salt;
• Coriander seeds;
• Dill and basil;
• 1 pack of lagman noodles;
• Vegetable oil for frying.

Preparation:

1. Place the noodles in salted water, boil, drain in a colander, rinse, add butter, mix well until the noodles are completely saturated with oil and set aside.
2. Rinse the fillet thoroughly, let it dry and cut into small cubes.
3. Peel the onion and chop finely, wash the carrots, peel and grate on a medium grater. Wash the sweet pepper, remove the seeds and finely chop.
4. Place onion in a frying pan with heated vegetable oil and fry until golden brown, then add pepper, carrots and simmer until half cooked.
5. Wash the tomatoes, remove the peel and finely chop. Peel the garlic and chop finely, then add meat, garlic, tomatoes to the vegetables and pour in the broth, add salt, pepper, coriander seeds, cover with a lid and let it boil.
6. Peel the potatoes and cut them into small cubes and place them in the pan. Cook for 25 – 30 minutes. Wash the greens thoroughly, dry them and chop finely. Place the finished noodles in a deep bowl, pour over the sauce, and add herbs on top.

Lagman is a Central Asian national dish. It is prepared by different peoples, such as those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and stretched, long noodles. They pull it out in a special way: they take a piece of dough and untwist it like a child’s jump rope, and this is how they get a skein of these very noodles.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

• Beef – 500 gr
• thin long noodles or spaghetti - 0.5 kg
• onions - 2 pcs
• carrots - 2 pcs.
• potatoes - 2 pcs
• bell pepper - 1 piece
• garlic - 3 cloves
• vegetable oil - for cooking
• ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash it and finely chop it.

Cut the peeled carrots and potatoes into cubes. Cut the red bell pepper into longitudinal slices and finely chop the garlic cloves.

Now put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

Then add the chopped onions and lightly brown them, then potatoes, peppers, carrots, garlic and pour boiling water over everything, salt, pepper and mix.

Cook until fully cooked.

It's time to boil the whole spaghetti, after they are ready, put them on a plate, pour the sauce with the meat over them and serve.

Classic lagman recipe

Ingredients:

• Meat - 0.5 kg
• potatoes - 6 pcs
• carrots - 4 pcs.
• tomatoes - 10 pcs
• bell pepper - 2 pcs
• cumin - 1 teaspoon
• bay leaf - 2 pcs
• ground red pepper - 1/2 teaspoon
• khmeli-suneli - 1 teaspoon
• salt - 1 teaspoon

Cooking method:

Place a cauldron or deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then lower the meat cut into small squares into it and add one teaspoon of salt, mix and cover with a lid for 15 minutes.

Peel and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

It’s time for the carrots, peel them, cut them into small cubes and add them to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

We also cut the tomatoes and sweet bell peppers into small cubes and, after time, add them to the rest.

Fill with 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, you need to add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then put it through a press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the broth for readiness; if it is rich, then everything is ready, if not, we continue to cook until it is completely cooked.

We cook pasta in the same way as in the photo.

Place the prepared spaghetti on a plate and spread the vegetable and meat sauce on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

• Meat - 600 gr
• potatoes - 4 pcs.
• onions - 3 pcs.
• carrots - 2 pcs.
• garlic - 1 head
• tomatoes - 4 pcs
• sweet pepper - 4 pcs
• tomato - 2 tablespoons
• spices and salt - to taste.

Cooking method:

Wash the meat and cut it into small pieces. We clean and cut all the vegetables into squares, peel and chop the garlic.

Now put the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add the carrots and continue cooking.

Next in line are potatoes, simmer with the rest of the ingredients until half cooked.

All that remains is to add tomatoes, tomato paste, bell pepper and finely chopped garlic. And of course your favorite seasoning and salt.

Pour hot water over the entire mixture and simmer with the lid closed until all the vegetables are cooked.

Place the pre-boiled spaghetti in the lagman and mix.

And voila... the dish is ready!

Beef lagman in a cauldron - step-by-step recipe with photos

Ingredients:

• Beef – 2 kg
• carrots - 3 pcs.
• tomatoes - 4 pcs
• red bell pepper - 3 pcs
• onions - 3 pcs
• tomato paste - 4 tbsp. spoons
• vegetable oil - 100 g
• celery
• garlic - head
• cariander, cumin - to taste
• salt and ground black pepper - to taste.

Cooking method:

We prepare all the products, cut them into small pieces, such as you like, and get started. Place the cauldron on the fire, pour vegetable oil into it and lower the meat. We begin to cook, stirring constantly, since the dish is cooked over a fire, it can immediately burn and everything will go to waste.

Add seasoning, chopped carrots and fry a little.

For color, add tomato paste and mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes add celery and onion.

The last ingredient is garlic, which we squeeze through a press. Fill the entire mass with meat broth or plain water and salt to taste.

Leave to simmer on hot coals for 1.5-2 hours, while closing the lid.

Place the boiled noodles on plates, and pour the prepared vegetables and meat on top using a spoon.

We cut the greens, decorate with them and serve a tasty and appetizing dish. Especially if it is prepared in nature with love.

Homemade lagman with chicken: step-by-step instructions

Ingredients:

• Chicken – 800 gr
• homemade noodles – 250 gr
• tomato - 2 pcs.
• onion - 2 pcs
• carrots - 2 pcs.
• adjika - 1 teaspoon
• tomato paste - 2 tbsp. spoon
• olive oil - 2 tbsp. spoons
• peppercorns - 10 pcs
• salt and ground red pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can only take the sirloin part.

2. Peel the onions and chop them into half rings

3. Wash the carrots, peel and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. We cut them into pieces

5. Boil cooked noodles or store-bought spaghetti until tender.

6. Heat olive oil in a large frying pan, place chicken pieces in it and fry until golden brown.

7. Add the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have prepared (you can use spaghetti) until tender, put it on a plate, and top it with vegetable and meat sauce.

12. All that remains is to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!