How to cook a real lagman step by step. Lagman in Uzbek - recipe and secrets of cooking a delicious dish

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

Where did the dish come from

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

Several components are used to prepare a 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. Eggplants and carrots, onions and peppers, radishes and legumes are added from vegetables.

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

In fact, lagman is noodles with a lot of gravy and tasty additives. The dish turns out to be especially fragrant and appetizing if spices and seasonings are included in the recipe. You can cook a dish with beef and the addition of several types of pepper. Garlic will add its zest. Be sure to use a lot of greens in cooking.

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

The classic version of a delicious and satisfying meal

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

0.5 kg of flour;
1 egg;
½ tsp salt;
0.5 cups of vegetable oil;
0.5 kg of meat;
2-3 heads of onions;
1 radish;
1 carrot;
a 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 cook 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 to be no less appetizing in the photo and video if you take a good piece of beef for cooking.

First, we 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 to be very appetizing in the photo. Starting the processing of beef, it is crushed into narrow strips.

Having studied the recipe, first of all you need to prepare the dough. At home, you can make real elongated lagman noodles, as tradition dictates. We combine components 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 stand for an hour.

You can start processing the dough, and in this process you will use vegetable oil. It is worth looking at the photo and video on how to competently cook special noodles for the Uzbek lagman at home. The dough is divided into several balls, which are then rolled into flagella, lubricated with oil. In the process of cooking, each thread is beaten on the table, making sure that its length reaches one meter.

When the noodles are brought to the desired condition, you can cook them. To do this, water is brought to a boil, salted, and then bundles are thrown into it. After cooking, the noodles must be washed in cold water.

Now we have to prepare a dressing with beef and vegetables. First, meat is fried in hot fat in a cauldron. When during the cooking process it becomes golden in the photo, you can put vegetables in the dishes. 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 the Uzbek lagman according to the traditional recipe has come to an end. Now it remains to arrange and serve it correctly so that the treat is beautiful and appetizing in the photo. To do this, first put the noodles on the dish, then pour it with liquid from the cauldron. On top, you can lay out pieces of meat and vegetables, and then sprinkle the food with your favorite greens. Uzbek lagman prepared according to our recipe will not leave anyone indifferent!

Despite the unusual name, in fact, lagman is just a soup with noodles. Let's look at how to cook lagman and what are the variations of this dish.

It is not difficult to cook lagman according to the traditional recipe correctly, the most important thing is to follow the recipe.

Required products:

several potatoes;
two bulbs;
a little tomato paste;
a couple of cloves of garlic;
about 400 grams of chicken;
two tomatoes and two peppers;
a pack of spaghetti;
spices to taste.

Cooking process:

First, let's boil the pasta.
Now we move on to frying the ingredients. In a frying pan, mix chopped onions and grated carrots with meat and tomato paste, fry for a while.
There, in the pan, add chopped peppers and chopped garlic, a little later, tomatoes and continue cooking.
While the frying process is in progress, we clean the potatoes, put them in a frying pan for meat with vegetables and pour two glasses of water. If the pan is not deep, then you can use a saucepan.
After all the products have been combined, they must be stewed for at least 20 minutes, covered with a lid and setting a low heating temperature.

Pork Recipe

Lagman with pork is also delicious, but the result is more fatty, albeit full of flavour.

Required Ingredients:

200 grams of spaghetti or noodles;
several potatoes;
one tomato;
carrots and onions;
half a kilogram of pork;
a little tomato paste;
spices, pepper, herbs - to your taste.

Cooking process:

It is better to choose non-fat meat for this dish, although pork is traditionally not used at all. Cut the meat into pieces and send to a hot pan.
When the meat is lightly fried, add the chopped onion to it first, and then the chopped carrot.
The next step is tomatoes. They also need to be chopped and added to meat with vegetables. Remember to lightly stir all products.
Now you need a good pan, where all the products from the pan are transferred. Chopped potatoes, tomato paste, noodles are also added there and all components are poured with water. At this point, you can add all the spices.
It remains to wait for the boil, slightly cover the lid and cook for about 20 minutes over low heat.

Beef lagman

Lagman with beef is generally a dish of Uzbek cuisine, but it came to them from China. Despite the fact that this is a soup, it can be served both as the first and second.

Required products:

carrots and onions;
a little tomato paste;
a couple of potatoes;
special noodles or regular spaghetti;
about 600 grams of beef;
a few tomatoes;
various spices.

Cooking process:

We prepare the meat, wash it, cut it into pieces and send it to a hot pan. While it is lightly fried, chop the onion, three carrots and put them on the meat. Cooking for a couple of minutes.
Now add the chopped potatoes to the rest of the vegetables with meat, put a little tomato paste and fill everything with water. Cook for about 20 minutes over very low heat.
After this time, we also put tomatoes, cover the owl and cook for another 10 minutes.
While the process of cooking meat with vegetables is in progress, you need to boil the noodles. After it is ready, it is laid out on plates, and on top it is poured with the resulting gravy from meat and vegetables.

Chicken variant

Lagman with chicken is a recipe that can also be called traditional. Although for this dish you can use almost any meat and put any vegetables to your liking.

a few tomatoes;
two sweet peppers;
one carrot and onion;
about 600 grams of chicken fillet;
a spoonful of tomato paste;
three potatoes;
noodles or spaghetti - 200 grams;
seasonings and spices.

Cooking process:

Let's start with the meat. As in other recipes for this dish, you need to cut it into small pieces and send it to the pan. When it changes color slightly, you can add vegetables.
First, put the chopped onion there, then the carrots, peppers and tomatoes. We cook all this for about five more minutes. You can add some spices. Pour in water and simmer for a while.
At this time, we set to cook the noodles, cook it like regular pasta.
Then the plates are taken, where the lagman will be laid out. First put the noodles, and pour the meat sauce on top.

in Uzbek

Lagman in Uzbek at home is not at all difficult. Although from the name it seems that the opposite is true. The taste is such that you will not soon forget it.

Necessary products for cooking:

carrots and onions - 1 each;
several potatoes;
two tomatoes;
800 grams of beef;
noodles - about 200 grams;
two sweet peppers;
garlic, spices.

Cooking process:

It is best to make the noodles yourself, but not everyone can do it and it takes a lot of time. Therefore, you can buy a ready-made version specifically for the lagman. It needs to be boiled and proceed to the preparation of the rest of the products.
Cut the meat into pieces and put in a pan, cook for a while, then add chopped onions and grated carrots there.
A little later, chopped garlic, diced tomatoes and sweet peppers are added. Keep on fire for about 10 minutes.
Now vegetables with meat are poured with water and squares of potatoes are laid out to them. All this is stewed for about 20 minutes, until it is ready.
It remains only to put the noodles on the plate first, and then the stewed vegetables with meat.

Cooking in a slow cooker - fast and tasty

Cooking this dish in a slow cooker is a pleasure. In addition, it does not spoil its taste.

Required Ingredients:

600 grams of meat;
onions and carrots - one each;
two tomatoes;
potatoes - two pieces;
a few sweet peppers;
about 200 grams of noodles;
a few cloves of garlic and other spices.

Cooking process:

To begin with, we cut everything. Meat - into medium-sized pieces. We turn onions into rings, garlic into small squares, and tomatoes, potatoes, peppers and carrots into medium squares.
We take a cup from the multicooker, put the meat in it first, turn on the “baking” or “frying” mode and cook the meat for about five minutes, so add garlic and onions to it. Hold until a beautiful crust appears.
After that, lay out the remaining vegetables, fill with water, add seasonings, close and set the “soup” or “stewing” mode for about 90 minutes.
While the meat and vegetables are cooking, you need to boil the noodles. When everything is ready, put the noodles in a plate and pour over it with gravy.
salt, pepper, other seasonings;
about 200 grams of noodles.

Cooking process:

In hot water, bring the noodles to readiness and remove to the side.
Let's move on to cooking meat. It needs to be cut into pieces. We do the same with vegetables, everything needs to be cut.
Put the meat in a bowl with thick walls, wait until it turns brown, and put onions, then carrots and peppers. After a while, lay out the potatoes, season everything with the selected spices and simmer for a while.
Now you can lay out the chopped tomatoes and cook for about 15 more minutes.
After this time, fill everything with water or broth, which remains from the noodles. When the filling is ready, the dish can be served. First, the noodles are laid out, and then the meat sauce.

Soup lagman is a legendary dish in Asian countries. Tender waja drenched in juicy sauce comes together to create a simple yet delicious soup. Laghman in Uzbek prefer to cook the soup more liquid than in the Uighur cuisine.

This recipe is for 4 servings.
Uzbek lagman soup is prepared: 1 hour 45 minutes.
The calorie content is: per 100 gr. product - 430 kcal, 10.9 g, - fat, 19 gr. - proteins, 14 gr. - carbohydrates.

For this recipe you will need:

The cuisine of Uzbekistan is famous for hearty meat dishes, especially lamb. The main components of this recipe are noodles and liquid gravy - vazha. For cooking, it is best to use a cast-iron cauldron - this is an ideal utensil for cooking vegetables.

In order to make noodles, we need the following ingredients:

Vegetable oil - 100-200 ml.
Water.
Flour - 4-5 cups.
Salt - 1 tbsp.

For worries:

Lamb or beef - 1 kg.
Large bulbs - 2-3 pcs.
Red and yellow carrots - 5 pcs.
Potatoes - 3 pcs.
Tomatoes - 5 pcs.
Bulgarian pepper - 1 pc.
Garlic - 2-3 cloves.
Beans - 100 gr.
Radish - 1 pc.
Seasonings to taste: salt, pepper, star anise, cumin.
Greens: jusay (branched onion) and celery.

cooking noodles

Uzbek traditional soup lagman, made from homemade noodles. Its production is a long and laborious process, so sometimes you can buy it in a store. For self-preparation, you need to knead a stiff dough from water, flour and salt, let stand for 2 hours. Then form balls with a diameter of 4-5 cm, and flagella from them. Grease the dough pieces with vegetable oil and let stand for 10-15 minutes. Next, from the bundles, you need to stretch the noodles, 1 m long, fold in half and stretch again. This operation is repeated several times. Then boil the noodles in salted water.

Vazhda preparations

Cut the meat into small pieces and fry until a crust forms over high heat.
Add finely chopped onion and fry until golden brown.
In a cauldron we put carrots, beans, radishes chopped into cubes and fry until the carrots darken.
Add garlic and available spices.
Grind tomatoes on a grater and add them to our vegetables.
As the juice boils away, we throw in the bell pepper, fry for 5 minutes and add water to get a liquid consistency.
Simmer for 20-30 minutes over low heat. 5 minutes before cooking, add greens.
The finished vazhu is laid out in a deep bowl and noodles are added. Top with herbs.

The cuisine of Uzbekistan is hearty dishes, with an abundance of vegetables, spices and meat. Having visited this sunny country, it is simply impossible to try Lagman soup. It is cooked in any home and proudly treated to their guests. Having tempted this dish once, you will not be able to forget this rich taste and spicy aroma.

To prepare a classic Uzbek lagman, you will need:

300 ml water

1 kg lamb

4 bulbs

3 carrots

celery

bell pepper

green radish

3 garlic cloves

6 tomatoes

100 ml vegetable oil

salt, coriander to taste

a little paprika, chili pepper

bunch of fresh herbs

It is recommended to start cooking with noodles. In principle, it can be purchased in the store. If you want to make it yourself, knead a fairly stiff dough. To do this, mix salt, beaten egg, water and flour. Cover the finished dough and put it in the refrigerator for half an hour. Wait for the dough to cool and cut it into equal quarters. Roll each piece well and roll up the rolls. Then finely chop the resulting rolls. Spread the noodles on the table and dust them with a little flour. The noodles should dry out.

Now you can start cooking meat. Rinse thoroughly, dry and cut the lamb into pieces. Take a heavy-bottomed saucepan and heat vegetable oil in it. Put the garlic and pieces of fat from the meat there. Make a tomato paste from fresh tomatoes in a blender and mix it with finely chopped garlic. When the fat is melted in the saucepan, remove the fried garlic from there and put the pieces of lamb.

Cut peeled vegetables into small pieces - radish, pepper, carrot and celery. Place them on the grilled meat. Also add seasoning to the saucepan, cover it with a lid and continue to simmer. After about a quarter of an hour, put the garlic-tomato mixture to the meat.

Place the noodles in boiling salted water and cook until tender. When it is cooked, this water will need to be drained into a saucepan with meat. After a while, the lagman can be served at the table. Put the noodles on the bottom of the plate and pour the resulting soup. Top the dish with fresh herbs.

You will spend much less time preparing Uzbek fried lagman. This is a great dish for beginner cooks. You will need the following ingredients: 300 g of lagman noodles, half a kilo of lamb, 2 onions, 200 g of tomato paste, 3 cloves of garlic, a bunch of herbs and parsley, 3 eggs, 3 tbsp. tablespoons of milk, as well as pepper and salt to taste.

Fry onions in vegetable oil. Then add the lamb cut into strips to it and cook over low heat. Wait for the meat to reach a semi-cooked state, and put the tomato paste and crushed garlic into the pan. Remove the skillet from the heat.

Lagman noodles should be boiled separately. Add it to the sauce. After that, you need to make an omelet from milk and three eggs, cut it into thick strips. That's actually all. It remains only to put the omelette to the noodles and sauce, mix everything thoroughly and arrange on plates.

Be sure to sprinkle the finished lagman with finely chopped herbs and garlic.

"Pilaf Summit": pilaf recipe from Vasily Emelianenko

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 the second course. It is a mistake to consider this dish a soup. Lagman can be cooked with a larger amount of broth, or maybe with a minimum, the so-called “dry lagman” among the Uyghurs.

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

And another distinctive feature is that this is a delicious dish. Lamb combined with vegetables gives a simply amazing firework 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 amazingly delicious there. And not only at home, but in any cafe, restaurant, and even just in the park in an outdoor dining room for 2 tables. Everywhere you will be served such a dish with a delicious cake that you can forget about everything in the world until your plate is 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 the recipe.

Lagman in Uzbek - a classic recipe at home

We will need:

lamb meat - 300-400 gr.
onion - 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, zira, coriander, dried ginger - 0.5 - 1 teaspoon (mixture)
spicy herbs: cilantro, parsley, green onions - to taste and desire
salt, red pepper, ground black pepper

For test:

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

Cooking:

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

2. Cut the onion into half rings, as thin as possible. Carrots, bell pepper - cubes. You can put potatoes at your discretion. Sometimes they put potatoes, sometimes they don't. Both of these options will be delicious.

3. Pour boiling water over the tomatoes, remove the skin and cut into cubes as well. If you cook in the winter, and you can’t find ripe red tomatoes, then we’ll cook tomato paste. I do and use it. You can see how to do it and take note of it.

4. Chop the garlic, cut the cilantro. We start cooking.

5. Pour a little oil into a cauldron or thick-walled pan in which you can fry. Fry the meat and immediately add the onion. Fry over medium heat until the onion is soft. Add tomatoes or tomato paste. Fry lightly.

6. Put zira, garlic, salt, do not forget to put a piece of red hot pepper. Pour water so that the meat is covered, cook for about 0.5 hours. Then add fire, 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 the vegetables, garlic and remaining spices to the meat along with the cumin. The volume of the spice mixture should be 0.5 - 1 teaspoon. I usually add an incomplete teaspoon.

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

10. Boil vegetables for 20-25 minutes.

11. Then turn off the gas and leave it under a closed lid so that everything is darkened for about 15 minutes.

How to make dough

1. Knead the dough. Pour flour into a deep bowl, make a well, beat in eggs. Add half of the water, salt. Stir with a spoon, slowly adding water. There shouldn't be much water. Knead the dough, it should turn out thick, like dumplings.

2. Knead the dough well and wrap it in cling film so that the dough breaks up and does not dry out.

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

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

5. You should get 3-4 sausages. Each should be rolled into a tourniquet and laid in a spiral on a wide dish. Top with vegetable oil. Cover with cling film. Let it lie down a bit.

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

7. Let the dough rest for 10 minutes, then once again we stretch each “pencil” and make it even thinner. You should get noodles, but still plump. If you have 3 "pencils", we draw out each one, and simply lay it out in 3 piles.

8. We collect the ends of all 3 piles, and begin to wind them on our hands, like 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 the water on the fire, let it boil, salt it. We lower the finished noodles into boiling water, cook for no more than a minute. We take out in a separate bowl.

How to properly serve a dish

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

Secrets of cooking delicious lagman

Laghman is essentially a dish of meat, vegetables and noodles. Therefore, vegetables are added any you want. Add celery, zucchini, eggplant to it. Fruits are also added - quince, apples, plums. This is already an amateur. You and I considered the classic recipe for an Uzbek dish.
This delicious dish is mainly prepared only from lamb. Lamb is softer, fatter. It is easier to exchange juices with vegetables. From beef, this dish will also be tasty, but will not have such a rich and specific taste. From pork... I won't even speak. It's like cooking pilaf with pork. All you need is lamb!
When preparing the dough, make sure that it is thick enough, but at the same time plastic, elastic.
So that during the cooking process the noodles do not tear, at each stage (sausages, flagella, pencils, noodles). When you put the dough to "rest" - grease with sunflower oil. Give 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 noodles, then it can be made easier. Just like rolling noodles to make homemade chicken noodles. That is, knead a cool dough on eggs, roll it out and just cut it.

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

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

And do not look at what is written a lot. Think , many times, it means it is difficult. Not difficult at all. I tried to describe all the nuances, all the subtleties. I really want you to get a delicious, fragrant dish. The real one, the one that is cooked in sunny, hospitable Samarkand.

Bon appetit!