How to cook lagman at home? Easily! Classic and simplified recipes for preparing lagman at home. How to cook delicious lagman at home

Special noodles seasoned with an original fry with a set of characteristic spices are considered a Central Asian dish. Lagman stands apart from other dishes. After all, it is truly universal - it is both the first and second course at the same time. Uzbeks call it chuzma-lagmon, from the Uzbek word meaning “to pull.” Special noodles that are prepared for lagman can reach a length of up to 5 meters with special skill. It is coated with oil, kneaded in water and pulled.

The subtleties of preparing the sauce are subordinated to two goals - to obtain an elegant, flowery, truly oriental appearance of the finished dish and a flavor accent. Do you remember what unsuccessfully cooked pilaf turns into? That's right, rice porridge with meat. To prevent the dish from becoming an ordinary noodle soup, the technology must be followed, the spices and consistency must be selected correctly. This dish is very popular among Crimean Tatars, Uzbeks, Chinese and Japanese.

Long pasta products are sold in factory packages; for example, in Uzbekistan they are called “Lagmon”. Noodles are an important but secondary component; the main thing in lagman is the gravy. Spices for the dish are selected in a special way. It includes star anise, cumin, ground black and red pepper, paprika, coriander, cumin. It’s good if you can get onion-jusai - it has a characteristic delicate garlic taste. Sometimes it is replaced with garlic feathers or wild garlic.

Lagman - food preparation

A real lagman involves preparing noodles with your own hands. However, today a large number of factory-made versions are sold, ranging from wide-cut Italian spaghetti to real spiral-shaped lagman noodles twisted into ropes. In principle, this is a democratic dish. Lamb or beef is used, as well as vegetables (carrots, onions, tomatoes, eggplant, black radish). In terms of cutting, there are no special norms and rules.

Lagman - the best recipes

Recipe 1: Lagman noodles

We start preparing the dish with noodles. We use store-bought noodles as a last resort (it’s best to choose long egg varieties).

Ingredients: flour (4 cups), egg (3 pcs), vegetable oil (100-150 ml.), salt (half a teaspoon), a pinch of soda.

Cooking method

Break the egg into a bowl, add salt, water, and whisk thoroughly until foamy. Add flour and place on the table. In a separate bowl, pour a glass of water and dissolve a pinch of soda and salt in it. We wet our hands with this water. The dough should become more elastic and stop sticking to your hands. Cover the finished dough for a few minutes and leave to “ripen”. Then we divide it into balls, we get about 20 pieces.

Roll out sausages from the balls, stretch them with your fingers into a thin straw. The pieces can be 0.5 - 0.8 cm thick. Grease your hands with vegetable oil and roll out the sausages even thinner, placing them on a plate in one layer. Leave the dough in the refrigerator to rest. Then repeat the procedure. It should be cooked for no more than 4 minutes. Before eating, especially thin long noodles are simply scalded with boiling water for 1 minute.

Recipe 2: Uzbek Lagman

This is a very rich recipe, it includes a large number of vegetables and spices.

Ingredients: beef (or lamb, 300-400 grams), spaghetti or noodles (500 grams), onions (2 pcs.), carrots (2 pcs.), potatoes (2 pcs.), bell pepper (1 pc.), chili pepper (2 small pods), garlic (2 cloves), green beans (100 grams), tomato (2 pcs), vegetable oil, salt, pepper, herbs.

Cooking method

Cut onions, turnips, carrots and radishes into cubes (1.5 cm side). Scald the tomatoes with boiling water and pour cold water over them. The skin is easily removed and the pulp is cut into cubes. Cut the sweet pepper into strips. Cut the bean pods into 3 cm pieces, peel and cut the garlic, chop 1 chili pepper, set aside the second one.

Cut the meat pulp into thin strips, heat the oil in a cauldron and fry the bones over maximum heat. Then add pieces of meat. They should be fried in their own juices until the fat becomes transparent. Add onion and continue frying. Add turnips, carrots, and beans to the cauldron.

Simmer everything together, then add the tomatoes, the remaining pepper and garlic. Place celery in whole branches. Add spices and sweet pepper. Another 2 minutes and add water little by little. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat and leave to stand for 15 minutes. Boil the noodles and store separately.

Recipe 3: Crimean Tatar Lagman

Ingredients: lamb (pulp 400 g), carrots (150 grams), potatoes (350 grams), bell pepper (150 grams), eggplant (150 grams), tomatoes (100 grams, or tomato 30 grams), parsley, bay leaf, green radish (100 grams), fat (60 grams), broth, noodles, salt, sugar, ground pepper, oregano.

Cooking method

Cut the meat into small pieces and fry it in a cauldron. After a golden crust has formed, pour the broth into the meat and cook. Pour boiling water over the tomatoes, peel the skins and grate them on a fine grater. Cut other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potatoes directly to the meat. Chop the garlic, add the tomatoes, pepper and salt. Place the separately boiled noodles in a bowl, spread the sauce on top, cover with herbs – and off to the table! A wonderful Tatar-style lagman will feed a large family and a bunch of guests to its fullest.

Recipe 4: Chuzma - lagman in the teahouse style

This method differs from others in the way of cooking meat - cutting it into large pieces. When preparing a large quantity of a dish, it is believed that this way you can keep the meat more juicy. Lagman consists of three components: noodles, vaja (filling) and sauce (laza-chang).

Ingredients: lamb (half a kilo), onions (2-3 pieces), garlic (8-10 cloves), cabbage (150 grams), vegetable oil (50-70 grams), fat tail fat (50 grams), jusai, or garlic stalks , hot pepper pod, star anise, ground coriander.

Cooking method

1. Boil the noodles.
2. Waja. Cut the meat and fry it in large pieces in fat tail fat along with the bones. Cut the onion into thin rings and half rings, add to the meat and fry until deeply colored. We cut carrots into shavings, cabbage and bell peppers into strips. Add a pinch of sugar to the finely chopped tomatoes, place everything on the meat and continue frying. After waiting for the tomatoes to give juice, add spices (cumin, pepper and salt). When the juice has evaporated by half (don't miss it!), add cabbage, carrots and bell peppers. Stir and pour in the broth or noodle water so that the ladle is immersed in the liquid with little effort. Add hot pepper and adjust to a very low simmer. Cook for 40 minutes. 15 minutes before the end of cooking, add the star anise, turn off the heat and leave for 15 minutes. We separate the pieces of meat and put them in a plate, pour them with vajoy.
3. Separately prepare seasoning for lagman (laza-chang). Mix a few cloves of garlic with a pinch of ground coriander. Add a teaspoon of ground pepper and sauté the mixture for three to four minutes. Add 3-4 tablespoons of noodle broth. Add a pinch of salt, half a spoon of wine vinegar and transfer to a jar, which should be kept closed.

It would seem that there is nothing difficult about stretching the dough. In fact, you need to be an experienced lagman to make the dough stretch and stretch. Knead it and try to stretch it. Tap on the table, twirl it in your hands like a jump rope - if the dough breaks, it means it’s not ready yet. Take your time - as a rule, the dough is always not ready at first. Then collect it again into a bundle and pull it, tap it on the table. When the dough stretches to arm's length, pinch it into small pieces no larger than a walnut. The chuzma should be about the same size as a computer mouse wire or even thinner. Fold it in half and pull again. The cooked noodles will be tough and elastic, so be careful not to overcook them.

Beef lagman is a popular Asian dish, which is a thick soup or hot dish with gravy. Each housewife has her own secret for creating a national delicacy, but certain points are still unchanged and mandatory.

Homemade beef lagman recipe

Those who do not yet know how to properly prepare beef lagman on their own need to learn the basic rules for creating a dish that accompany all variations:

1. The constant components of the dish are noodles, which it is advisable to make yourself, meat and a vegetable mix, which can vary in composition.
2. Sliced ​​meats are fried with vegetables and then stewed with the addition of liquid and spices until soft.
3. Cooked noodles are boiled separately and served with the base in one deep plate.

DIY lagman noodles

Currently, you can buy pasta for every taste in the store, but homemade noodles will transform the taste characteristics of Asian dishes for the better and make them inimitable. The main thing is to properly knead the dough for lagman, the recipe for which you will learn from the instructions below. The indicated amount is enough for 8 servings of boiled noodles.

Ingredients:

• sifted flour – 500-600 g;
• warm water – 250 ml;
• eggs – 2 pcs.;
• olive oil – 50 ml;
• salt – 1 teaspoon.

Preparation

1. Combine the components in a bowl, knead until a dense but elastic lump is obtained, leave for half an hour under the film.
2. Roll out the ball thinly, roll the layer onto a rolling pin, remove the roll onto the table, cut into 5 mm pieces, and unroll the rolls.
3. More skilled housewives prepare elongated lagman noodles by rolling the dough into a flagellum and, oiling it periodically, stretching it until thin threads are obtained.
4. To properly boil such preparations, they are dipped in boiling water for 10 minutes, then placed in a colander and dipped in ice water for 10 seconds.

Uzbek lagman with beef

Uzbek-style lagman is originally prepared with lamb, but for those who do not particularly revere this type of meat, the dish can also be prepared with beef. Melted butter is often replaced with other fat, and radish with celery, less often with cabbage. Spices include turmeric, cardamom, paprika, coriander and pepper mixture. In a couple of hours you can prepare 8 servings of the Uzbek delicacy.

Ingredients:

• beef – 1 kg;
• radish – 200 g;
• tomatoes – 400 g;
• garlic – 5 cloves;
• melted butter – 200 g;
• noodles, seasonings, herbs.

Preparation

1. The chopped meat is browned in melted butter, chopped onions and carrots are added and fried a little more.
2. Add seasonings, the rest of the vegetables, and add water to the desired thickness.
3. Simmer the beef lagman until the ingredients are soft, adding chopped herbs and chopped garlic at the end.
4. Served with boiled noodles.

Beef lagman soup

Home-style lagman with potatoes is often made liquid, which gives it the right to be considered a hot soup. Use the standard vegetable set or add cabbage, eggplant, zucchini or zucchini. Jusai, a variety of wild onion, and jamdo, a Chinese green bean, are used as additives. To make a treat for 8 people you need to spend 2 hours.

Ingredients:

• beef – 1 kg;
• bell peppers, onions and carrots – 250 g each;
• potatoes – 400 g;
• tomatoes – 200 g;
• tomato paste – 50 g;
• garlic – 5 cloves;
• oil – 200 ml;
• water – 2 l;
• noodles, basil, jusai, jamdo - to taste.

Preparation

1. Brown the cut meats and vegetables in hot fat.
2. They throw in additives, seasonings, and tomatoes.
3. Pour in boiling water and simmer the contents for 1 hour.
4. Add garlic and herbs.
5. Beef lagman is served with noodles.

Lagman with minced meat

The beef lagman recipe can be simplified and speeded up by preparing your favorite dish in just half an hour. To do this, you can take spaghetti and minced beef as the main ingredients. The structure of the dish will be far from authentic, but with the right approach, the taste characteristics can be preserved. The resulting Asian delicacy can feed four people.

Ingredients:

• minced meat – 0.5 kg;
• bell peppers, onions and carrots - 1 pc.;
• potatoes and tomatoes – 2 pcs.;
• garlic – 3 cloves;
• oil – 80 ml;
• spaghetti – 250 g;
• seasonings, herbs.

Preparation

1. Fry the minced meat in an oiled bowl, then the chopped vegetables.
2. Pour in water until completely covered.
3. Season to taste and simmer covered until done.
4. At the end, add parsley, dill, basil and garlic.
5. Lagman is served with boiled spaghetti.

Beef lagman in a cauldron

Next, you will learn how to cook beef lagman in a cauldron. Once you find yourself in nature, it’s time to try your favorite dish in an original version. To do this, you will need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended over the fire. The proposed range of products can be expanded by adding peppers, zucchini or eggplants. The resulting dish can feed 12 people in 2 hours.

Ingredients:

• beef – 1.5 kg;
• onions and carrots – 400 g each;
• tomatoes and potatoes – 7 pcs.;
• garlic heads – 1.5 pcs.;
• oil – 300 ml;
• seasonings, parsley, basil, jusai.

Preparation

1. Meat is fried in hot fat.
2. Add chopped onion and carrots and fry a little more.
3. Add the rest of the ingredients, pour in boiling water, season the dish and cook until the meat is soft.
4. Throw in jusai, parsley, basil, garlic and let the beef lagman brew.

Fried lagman

Below is how to cook delicious Uzbek beef lagman in its fried variation. The secret of the national delicacy is that the noodles are not boiled in a saucepan in water as is customary, but are fried in a frying pan along with vaja. In this case, the meat should be cut very finely, into pieces 0.5-1 cm. 4 servings will be ready in an hour and a half.

Ingredients:

• beef – 0.5 kg;
• onions – 500 g;
• homemade noodles – 0.5 servings;
• tomato paste – 100 g;
• garlic – 7 cloves;
• oil – 150 ml;
• eggs – 3 pcs.;
• greens – 1 bunch;
• pepper mixture, cumin and salt - 1 teaspoon each.

Preparation

1. The meat is fried with onions, spices, tomatoes, and a little water are added.
2. Fry, cut into strips and return to the pan along with the noodles.
3. Add vaju, fry the beef lagman components for 7 minutes, adding garlic and herbs.

How to cook lagman in a slow cooker?

This recipe for delicious beef lagman will help you prepare the dish using a multi-cooker. You just need to put all the diced ingredients into the bowl and set the device to the “Stew” mode for 1.5 hours. In total, in a couple of hours, an appetizing and incredibly aromatic dish for 6 people will be ready on your table.

By 09/27/2015

L agman is an aromatic, very tasty Central Asian dish and it is something between a rich soup and noodles with gravy. This dish is prepared differently everywhere, but mainly from lamb or beef, special noodles, spices and vegetables. The classic lagman includes two main components, which are prepared separately. And before serving the dish, they are combined. The first part of the lagman is made up of noodles, the second is vaja, which gives the dish a special taste and unique aroma. The noodles used for classic lagman are also unusual; the distinguishing feature is that they are stretchy and long. This dish is eaten first with forks, and then the broth is eaten with a spoon.

While cooking the noodles, boil water separately and when you drain the noodles in a colander, rinse them with boiling water, otherwise they will instantly stick together. It is not advisable to add oil to it, since the vaj already contains it, and the dish will then turn out to be too greasy. Another option is to add a little prepared broth to the noodles.

Ingredients

• Packaging of noodles for lagman - 1 piece
• Meat (optional, beef or lamb) - 600-700 g
• Potatoes - 2 pieces
• Carrots - 1–2 pieces
• Tomatoes - 3 pieces
• Bell pepper - 1 piece
• Onions - 2 pieces
• Garlic - 2 cloves
• Sunflower oil - 3 tablespoons
• Dill, cilantro and parsley - 1 bunch
• Spices (chopped coriander, paprika) - to taste
• Salt - to taste

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

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

The recipe for making lagman at home is designed for four servings. You can prepare it in 1 hour; if you, for example, took chicken meat, then the cooking time will be significantly reduced. The nutritional value of lagman is 100g. – 161 Kcal, 10g. – fat, 4g. – carbohydrates and 13g. - squirrel.

Lagman at home

Ingredients:

• 300 gr. fillet of any meat;
• 1 pack of spaghetti;
• 3 potatoes;
• 3 onions;
• 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 prepare noodles for lagman at home yourself, or you can cook it with store-bought spaghetti. To do this, you just need to boil the spaghetti in salted water, rinse in a colander and place in a deep, preferably ceramic bowl.

Prepare the sauce:

1. Peel the onion and chop finely.
2. Take a deep frying pan or saucepan, heat the vegetable oil and add the onion.
3. Cut the meat into small cubes and place in the pan with the onions. Fry the meat and onions over high heat for 7 minutes, stirring constantly.
4. Peel the carrots, cut into small cubes and add to the meat, add tomato paste and fry over low heat for about 10 minutes.
5. Peel sweet peppers and tomatoes, cut into small cubes; it is advisable to take peppers in two colors so that the dish looks beautiful. Add to the meat and fry for 5 minutes over low heat.
6. Pour 1.5 - 2 tbsp into the pan. water. Peel and finely chop the potatoes and add to the meat.
7. To make the sauce 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 with a lid and cook for 10 minutes over low heat.

Lagman is a dish of Kazakh cuisine, which organically combines boiled pasta and a thick gravy of meat and vegetables.

How to cook noodles for lagman

Take two eggs and mix them with a couple of teaspoons of salt. Gradually add flour - you will need about two cups of it. Knead the dough and roll it into a ball. Let the dough rest for 30 minutes and then roll it out thinly. Cut the dough into diamonds or wide noodles, let the products dry a little.

Instead of homemade flour products, you can use store-bought spaghetti or noodles.

What kind of meat to take for lagman

In the original, the dish is made from lamb, but not everyone loves it. Then take beef, but also stock up on a small piece of lamb fat - it will give the gravy an unforgettable aroma and taste. Buy meat at the collective farm market - it should be fresh, not frozen.

What vegetables are needed for lagman?

For a hearty dish, stock up on: potatoes, carrots, onions, bell peppers, tomatoes, green beans, garlic. If you like radish, then you can also put it in the lagman. Don't forget about fresh herbs:. basil, dill, cilantro. This aromatic greenery must be in the lagman, but you can add the rest to your taste. You will also need dry spices: cilantro (coriander) and cumin seeds.

Lagman preparation technology

You can prepare the meat and vegetable gravy in advance, and just reheat it before serving. Prepare the gravy in a thick-walled casserole.

• Fry 50-70 grams of lamb fat in three tablespoons of vegetable oil. Chop it very finely first.
• To the fat add 300 g of beef pulp, cut into cubes the size of a hazelnut. Fry the meat until golden brown.
• Add two large onions to the meat. Chop them finely too. Fry the meat with onions until the onions turn golden.
• Add diced carrots (1 piece), sweet pepper (2 pieces), radish (1/2 part of a small root vegetable) to the cauldron. Simmer everything together for 3 minutes.
• Now add diced tomatoes (2 pieces) and pieces of green beans (100 g) and a couple of cloves of garlic. Simmer until the oil begins to separate from the vegetables.
• Add cumin and cilantro seeds to the vegetables and meat and let the mixture simmer for another couple of minutes.
• Pour boiling water into the cauldron until it covers the contents and is 3 cm higher.
• Add finely chopped potatoes to the gravy and cook the dish for an hour over very low heat.
• Season the gravy with salt to taste.