Outside of Uzbekistan, the lagman became popular due to its simplicity, accessibility, rich taste and nourishment. Special subtleties in the preparation of this dish, unlike the rest of the recipes of national cuisine, no, from that he began to appear on our tables on a regular basis.
In this article we will learn how to cook a lagman in Uzbek and consider both traditional and innovative recipes for this dish.
The recipe of the present Uzbek lagman
The only difficulty in making a lagman is noodles, it must be pulled out, and in no case should it be cut, as many think.
Ingredients:
For noodles:
- flour - 500 g;
- eggs - 2 pieces;
- salt - 1 teaspoon;
- soda - ½ tsp.
For sauce:
- lamb - 500 g;
- cabbage - ¼ of a cabbage;
- eggplant - 2 pieces;
- onions - 3 pcs .;
- garlic - 1 head;
- bay leaf, salt, pepper - to taste.
Preparation
On vegetable oil, or melted fat, fry diced meat. We also send shredded cabbage, aubergine and onion cubes. Fry vegetables until half cooked, then pour water and stew, not forgetting to pre-season. While the sauce for the lagman is quenched, it is necessary to knead the dough for noodles and begin to pull it. Mix flour and eggs in a tight dough, which must be greased with a solution of salt and soda in half a glass of water. After that, the dough is divided into balls the size of a walnut, each ball is rolled into a thin sausage, which should be stretched to about a meter, then fold the dough in half and again stretch. Ready noodles must be cooked and dipped in cold water.
Now you can make a dish: put the noodles on the bottom of a deep plate and fill it with a thick sauce with meat and vegetables. We decorate the lagman with herbs and sprinkle with garlic.
How to cook a lagman from a chicken in Uzbek?
Ingredients:
- noodles for lagman - 400 g;
- chicken meat - 800 g;
- onions - 2 pcs .;
- carrots - 1 piece;
- adzhika - 1 teaspoon;
- green peas - 200 g;
- tomatoes - 3 pieces;
- salt, pepper - to taste;
- greens - for decoration.
Preparation
Before you cook an Uzbek lagman with chicken, you need to wash and chop the chicken itself and send it to brown until golden brown.
While the chicken is fried, cut the onions into half rings, the carrots into cubes, and the peeled tomatoes, with arbitrary pieces. Add onions and carrots to chicken and fry, stirring, for another 10 minutes. Then we put tomatoes in the frying pan, add adzhika, season well and stew for 10-15 minutes, until the tomatoes are soft. In the finished lagmanny sauce we add green peas. Boil the noodles and serve it with chicken and vegetables with sauce. We decorate the dish with chopped herbs.
Roasted lagman in Uzbek (kovurma lagman)
Preparation of a roasted lagman in Uzbek takes a minimum of time, and therefore it is excellent for the first acquaintance with this dish.
Ingredients:
- noodles for lagman - 300 g;
- lamb - 600 g;
- onions - 2 pcs .;
- tomato paste - 100 g;
- garlic - 3 cloves;
- dill, parsley - for decoration;
- eggs - 3 pieces;
- milk - 3 tbsp. spoons;
- salt, pepper - to taste.
Preparation
On vegetable oil fry onions, add sliced beef and let it until half cooked. In the frying pan send 100 g of tomato paste, or 300 g of ripe tomatoes, add crushed garlic and remove the pan from the fire. Separately we boil the noodles for lagman, we cover it with cold water and send it to the sauce.
We prepare an omelette from 3 eggs and milk, and cut it into thick straws. We add an omelette to the sauce and noodles, carefully mix the dish and lay out on plates. Sprinkle the prepared lagamum with herbs and garlic.