Long ago Lagman appeared in southern China. He was the national dish of Muslim nations - Uighur and Dungan - inhabited these places. And its name is derived from the word "lyumyan" that Dungan language means "stretch the dough." After some time, due to the migration of the South-Chinese peoples of Central Asia, Lagman was "his" in Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan and Uzbekistan. It is the Uzbek version of the most known and in our latitudes.
Like any true national dish, in Laghman there are many variations of cooking, and a set of products and spices depends solely on the chefs imagination. But in all the recipes remain unchanged basis - homemade noodles, which is drawn by hand. Lagman - nutritious meal with a simple set of ingredients that can replace both the first and second and feed a large family. Noodles Preparation for Laghman - a complex process for many hours, so we somewhat simplify.
INGREDIENTS
Lamb or veal - 600 g
Vegetable oil - 30 ml
Onions - 2 pcs.
Garlic - 3 cloves
Pepper - 2 pcs.
Chilli - 1 pc.
Carrots - 2 pcs.
Tomatoes - 4 pcs.
Broth - 1 liter.
Celery - 1 stalk
Eggplant, potatoes, turnips (optional)
Spices and salt to taste
chopped herbs
For the dough:
Wheat flour - 300 g
Eggs - 2 pcs.
Water - 100 g
PREPARATION Step by step
1. We sift flour, add water to it and knead and cool the eggs homogeneous elastic dough. We roll down it into a ball, cover with a towel and leave it for at least an hour.
2. Sprinkle the table with flour and roll out the dough thinly and cut into noodles.
3. Preparing traditional meat sauce - vadzhu. To do this, cut the onion rings. Diced carrots, celery (if desired, can be added potatoes, turnips, aubergines), thin strips, and chili pepper.
4. A skin incision on the tomatoes, pour boiling water, purify and cut into cubes.
5. Cut a few pieces of garlic cloves.
6. Cut the meat in small oblong pieces. Fry on its iron (thick-frying) vegetable oil. Add the onion and lightly fry. Then add all the previously chopped vegetables. Fry over medium heat until boiling liquid fill with water and boil for another 10 minutes on medium heat. Salt, add spices and 2-3 minutes off.
7. Separately, in a salted water or broth boil noodles (3 minutes after the water boils).
8. It serves as follows: a bowl (in Uzbekistan, it is called "Casa"), fill ¾ of noodles, add 1-2 ladles of broth in which it was cooked, top vadzhu and all sprinkle with chopped herbs. Enjoy your meal!
And we offer you a glimpse into our categories Cuisines of the world and pamper their loved ones during the holidays with new original dishes.
