Lagman - the best recipes. How to cook lagman correctly and tasty.

Lagman - general principles and methods of preparation

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 dish at the same time. The Uzbeks call it Chuzma-Lagmon, from the Uzbek word meaning "pull." Special noodles, which are prepared for the lagman, with special skill can reach a length of up to 5 meters. She is oiled, dipped in water and pulled.

The subtleties of preparing the sauce are subject to two goals - to obtain an elegant, flowery, truly oriental look of the finished dish and a taste accent. Remember what a poorly cooked pilaf turns into? Right, in rice porridge with meat. So that the dish does not become an ordinary noodle soup, technology must be carried out, spices and consistency should be selected correctly. Crimean Tatars, Uzbeks, Chinese and Japanese are very fond of this dish.

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

Lagman - product preparation

This lagman involves cooking noodles with your own hands. However, today a large number of factory options are sold, ranging from wide-cut Italian spaghetti to a real spiral-shaped Laghman noodle. In principle, this is a democratic dish. It uses mutton or beef, as well as vegetables (carrots, onions, tomatoes, eggplant, black radish). In terms of slicing, there are no special rules and regulations.

Lagman - the best recipes

Recipe 1: Lagman Noodles

We start cooking with noodles. We use store noodles as a last resort (it is 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

We break the egg into the bowl, add salt, water, beat thoroughly with a whisk until we get foam. Add the flour, put it on the table. In a separate bowl, pour a glass of water and dissolve a pinch of soda and salt in it. Wet hands with this water. In this case, the dough should become more elastic, stops sticking to your hands. We cover the finished dough for several minutes and leave it to “ripen”. Then divide it into balls, you get about 20 pieces.

Roll the sausages from the balls, stretch them with your fingers into a thin straw. Billets can be 0.5 - 0.8 cm thick. Grease hands with vegetable oil and roll sausages even thinner, laying them on a plate with one layer. Leave the dough in the refrigerator to rest. Then repeat the procedure. Cook it should be no more than 4 minutes. Particularly thin, long noodles are simply scalded for 1 minute with boiling water before use.

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 peppers (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 the onions, turnips, carrots and radishes into cubes (side 1.5 cm.) Scalp the tomatoes with boiling water, and pour them with cold water. The peel is easily removed, cut the flesh into cubes. Sweet pepper cut into strips. Bean pods are cut into pieces of 3 cm, peel and cut the garlic, chop 1 chilli, put off the second.

Cut the meat pulp into thin strips, heat the oil in a cauldron and fry the bones at maximum heat. Then add the pieces of meat. They must be fried in their own juice until the fat becomes clear. Add the onions and continue to fry. Add turnip, carrots, beans to the cauldron.

Stew all together, then add the tomatoes, the remaining pepper with the pod and garlic. We put celery in whole branches. We add spices and add sweet pepper. Another 2 minutes and pour a little water. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat, leave to stand for 15 minutes. Boil the noodles and store separately.

Recipe 3: Lagman in Crimean Tatar

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 the formation of a golden crust, fill the meat with broth and cook. Pour the tomatoes over with boiling water and peel, grate on a fine grater. Cut other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potato immediately to the meat. Grind the garlic, put the tomatoes, pepper and salt. Spread the boiled noodles separately in a bowl, spread the sauce on top, cover with greens - and go to the table! A wonderful lagman in Tatar satiety will feed a large family and a bunch of guests.

Recipe 4: Chuzma - lagman in a teahouse manner

This method differs from others in the method of cooking meat, cut it into large pieces. When cooking a large number of dishes, it is believed that this way you can keep the meat more juicy. Lagman consists of three components: noodles, waja (pouring) 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 stalks of garlic , pod of hot pepper, star anise, ground coriander.

Cooking method

1. Boil the noodles.
2. Vaja. We cut the meat and fry it in large pieces on fat tail fat along with the bones. Cut the onion into thin rings and half rings, add to the meat and fry until deep. Cut the carrots in the form of chips, cabbage and bell pepper in strips. Add a pinch of sugar to the finely chopped tomatoes, add everything to the meat and continue to fry. After waiting for the tomatoes to give the juice, add spices (zira, pepper and salt). When the juice has evaporated in half (do not miss it!), Put the cabbage carrots and bell peppers. Stir and pour the broth or water from the noodles so that the scoop is immersed in the liquid with little effort. Put the hot peppers and adjust the very weak boil. Cook for 40 minutes. 15 minutes before the end of cooking, put an a star anise star, turn off the heat and insist 15 minutes. Pieces of meat are divided and put on a plate, pour vaja.
3. Separately, we prepare the seasoning for the lagman (laza-chang). Mix a few cloves of garlic with a pinch of chopped coriander. Add a teaspoon of ground pepper, pass the mixture for three to four minutes. Add 3-4 tablespoons of broth from the noodles. Add a pinch of salt, half a spoonful of wine vinegar and transfer to a jar, which should be kept closed.

Lagman - tips from experienced culinary experts

It would seem - there is nothing difficult in 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, twist in your hands like a skipping rope - if the dough breaks, it means it's not ready yet. Take your time - as a rule, the dough is not always ready at first. Then reassemble it into a tourniquet and pull, tap on the table. When the dough stretches to the distance of outstretched arms - pinch it into small pieces, the size of no more than a walnut. Chuzma should be something like a wire of a computer mouse or even thinner. Fold it in half and pull it again. Cooked noodles will be stiff and elastic, make sure that it is not digested.