How to prepare noodles for lagman. Lagman delivery methods. How and with what to serve lagman on the table. Required set of products.

Content:

One of the popular and traditional dishes in Central Asia and the East is lagman. This dish is made from meat stewed with noodles and vegetables. There are many varieties of its preparation. Over time, new ingredients are added to many recipes. However, this dish has its own cooking recipe, which has long been known to the peoples of China, Kazakhstan, Tatarstan and Tajikistan.

What is a lagman?

Lagman is a meat-based dish. Some housewives cook it in the form of soup, while others make it look like goulash.

A distinctive feature of the lagman recipe is the aroma and richness of taste.

After all, special noodles, lamb and vegetables are used to prepare this food. There is still a lot of controversy about the correct lagman recipe. Russian housewives use different variants cooking. Someone thinks that radishes or radishes are needed in the composition. Others make the consistency of the lagman intentionally thicker, adding more new products to its recipe.

Traditionally, it is customary to use lamb for cooking. However, in different variations of the recipe, you can also find other types of meat: pork, beef, veal, turkey or chicken. To cook lagman at home, you can choose any meat. Preference should be given to pulp with a small bone. The taste of this dish is amazing.

cooking noodles

The main ingredient of the dish is noodles. In many countries, it is prepared independently. For cooking, you need to knead the dough, consisting of 500 gr. flour, 2 eggs and 300 ml of water. The dough is kneaded until completely homogeneous, then allowed to stand at room temperature approximately 2-2.5 hours.

The resulting dough is kneaded with hands to the consistency of plasticine, it must be elastic, otherwise holes may form during rolling. To make the dough have a good texture, you can moisten it in salted water. Thus, it will not tear and stick to your hands.

The dough is then divided into small pieces. The resulting mass is rolled out in the form of long flagella. In order for the noodles to stretch better, the dough must be greased with oil. Perfect noodles should look like a twisted cord with a length of more than 50 cm.

You can also buy ready-made noodles in the store in the form Italian spaghetti. However, it will taste much worse than homemade. Real recipe lagmana still talks about noodles that are cooked at home.

How to cook lagman at home

First, boil the noodles in lightly salted water. To prevent the noodles from sticking together, you can add a tablespoon to the water. sunflower oil. Then the boiled noodles need to be thrown into a colander so that the water is glass.
The next step is to make the gravy at home. It is also called "vaja". This traditional dish is usually cooked in a cauldron. You can use a deep frying pan or a small saucepan. For gravy, it is necessary to cut meat into cubes (500 gr. Beef or lamb). Chopped meat should be placed in a heated cauldron with sunflower oil. Over the next 20 minutes, the meat is recommended to be fried until golden brown. Then, peeled and chopped onions are added to the meat. For gravy, you still need carrots, it must be cut into large strips. Carrots are also added to the cauldron.
While the onions and carrots are stewed with meat, you need to finely chop the cabbage, chop the radish and beans into strips, chop the peppers and tomatoes. The resulting vegetables are placed in a cauldron, mixed and covered with a lid. The mixture is stewed on fire for about 15-20 minutes, then boiling water is added to the pan. Cover again and simmer for another 20-30 minutes. For gravy, you need potatoes, they need to be cut into small cubes. Potatoes are also added to the gravy along with spices (salt, basil, coriander, garlic). Another 20 min. the dish should stand on fire until the gravy is fully cooked.
The consistency of the prepared gravy should resemble a sauce or thick goulash. In order to make the dish more fragrant, the housewives add instead of boiled water meat broth in the gravy. The taste of such a lagman is very rich.

How to cook lagman at home and what it is, we will now tell you. "Lagman" is a very famous national Central Asian Chinese dish, it is mainly prepared in Kazakhstan, Kyrgyzstan and Uzbekistan, as well as in Russia.

This dish is most often prepared from lamb with the addition of vegetables and noodles. The recipe for making lagman requires special noodles; they are made from dough using a special method. Lagman can look like the first or second dish, in the first case more broth is added and it turns out like a soup, in the second case, if less broth is added, it will look like noodles with vegetable sauce. It's all a matter of taste, but in any case, it turns out very tasty if cooked according to the right recipe and at home.

Master class Lagman recipe with photos at home

Laghman is a very interesting dish with an ancient history. Although it is considered pan-Asian, this dish originated from the Dungan people. Lagman has over 100 cooking recipes, each cooks differently. We present more or less classic version with some flavor enhancements.

Surprise your family and friends with such a delicious and exotic dish! They will be pleasantly surprised and full, we assure you!

Lagman - ingredients

Beef - 1 kg

Onion - 4 pcs

Carrots - 2 pcs

Radish - 4-5 pcs

Bulgarian pepper - 5 pcs

Hot pepper - 1 pc.

Noodles (spaghetti)

Vegetable oil

Salt, pepper, red pepper, tomato.

Cooking an Asian dish - lagman at home:

First of all, we fry 1 kg of beef cut into pieces or strips in vegetable oil. Salt and pepper the meat. When the meat is fried, add finely chopped onion. Also fried with meat. Then add the carrots, cut into long and thin strips.

When the carrots begin to fry, add the chopped radish, in exactly the same shape as the carrot. There should be a lot of radishes, so we do not regret it, and add 4-5 pcs.

Bulgarian pepper (green) cut into strips a little thicker. Clearing the seeds. Finely chop the hot pepper. We also add all this to our Lagman dish.

When the pepper is fried, add jusai. For those who are not familiar with this herb, it usually grows in China, but you can buy seeds and plant at home, it has been growing for many years. Jusai has a flavor when fried, something in common with onions and garlic. In Asia, it almost replaces both.

We have all the ingredients almost ready. Fill the lagman with boiled hot water and boil for 7-10 minutes. Ready dressing for lagman should stand for about 20 minutes, so that the dish absorbs all the taste qualities of each ingredient. And it is better that the dish stand for about an hour, but this is for the especially patient.

In the meantime, we are preparing another lagman ingredient, and the main one. This will be the base of the dish. We cook spaghetti. You can take an egg foot, or a Chinese one, but it is important that they are long - this is literally the law of the dish!

After you have cooked spaghetti, pour water through a colander, and transfer the finished spaghetti to the pan.

But that's not all, it is important to prepare a special sauce for this dish. And few people know that such a sauce exists, we brought it from the heart of Asia.

Sauce for lagman - cooking at home

We pass 5 cloves of garlic through the garlic maker. We fall asleep with 2-3 teaspoons of red pepper. All this is filled with vegetable small. But! The most important thing is that vegetable oil, before pouring sauce over it, needs to be heated as much as possible on fire. If you poured hot oil on top of garlic and red pepper, and heard the sound "pschschsch", then the sauce is ready. It also needs to be allowed to brew for about 10 minutes. This sauce can be added to the Lagman dish itself, as well as spread with a thin layer on bread for those who eat Lagman with white bread or pita bread.

Now, completing our recipe for making lagman at home, we will tell you how to serve classic lagman. In Asia, it is customary to put noodles on the plate first, and on top of it the rest of the dish with vegetables and meat. We showed this option of serving on the table in one of the final photos. But where they don’t know how the dish is served, you can put it in the usual way: next to it are noodles with meat. As we also showed in one of the photos.

Surprise your family or guests with this dish. Indeed, besides the fact that lagman is incredibly tasty, satisfying, it is also insanely useful. And also those who have an idea about the lagman, having visited you at such delicious lunch, will definitely admire your culinary talent to cook dishes from different cuisines of the world!

Enjoy your meal!

How to cook lagman?

The lagman recipe includes vegetables, but the composition is diverse in different Central Asian cuisines, but the main ones are bell pepper, tomatoes, carrots, potatoes, herbs and spices.

Lagman recipe - ingredients:

For test:

500 gr. flour;

1 glass of water;

1 teaspoon of salt.

For gravy:

400 gr. lamb meat;

3 pcs. carrots;

3 pcs. bulbs;

3 pcs. tomatoes;

300 gr. bell pepper;

3 pcs. potatoes;

1 head of garlic;

one bunch of dill, cilantro, raikhon, parsley, basil;

sweet ground red pepper;

salt, pepper to taste.

Uzbek lagman recipe:

So, we will tell you how to cook lagman and special noodles for it. First, you need to take a deep cup and add flour and pour a little water, mix so that there are no lumps and gradually add water. We knead the dough and form a ball out of it, then cover the dough so that it is infused.

The next step is preparing the gravy for the lagman. To do this, take the meat and cut it into small cubes, it is desirable that the pieces of meat be the same size.Cut the onion very thinly into half rings. We also cut potatoes and carrots into cubes. We also chop the bell pepper (it is indispensable in the lagman), cut the tomatoes into small thin slices, and finely chop the greens.

After the dough has been infused, we proceed to the preparation of noodles. This is very delicate work. We take a little vegetable oil, grease our hands and dough with it, then form a long sausage from it (about 1 meter), periodically lubricating it with plenty of oil.

We twist the dough into a spiral and stretch it in length, forming noodles very thinly with our hands, then put the cooked noodles aside.

Next, pour vegetable oil into a hot cauldron, about 100-150 grams, put a lamb bone on the bottom, when it turns brown, add about 1-2 teaspoon of ground sweet red pepper, take out the bone and only then put the meat. The meat must be constantly stirred.

When the meat becomes ruddy, add the onion and mix everything, then put the carrots and mix again, then mix the bell pepper again, then the tomatoes and let it simmer so that the tomato juice penetrates the rest of the products. Then we put the potatoes and immediately the greens, salt and pour 2.5 cups of water and cook it all until tender.

While the gravy is cooking, squeeze the garlic with a knife, and then cut it into small pieces and add it even to the cauldron.Then boil the noodles separately in a pot of water. When the noodles are cooked, take them out into a separate bowl. If you don't feel like messing around with noodles, then you can use ready-made noodles from the store, there are a lot of them now.

After the sauce for the lagman is ready, you need to take one portion of the noodles into a mesh skimmer and dip for a few seconds in the same hot water in which the noodles were boiled and put in a deep plate. Pour a portion of gravy on top with a ladle and sprinkle with herbs and a little ground sweet red pepper on top.

You already know how to cook lagman. Enjoy your meal!

You can also view the recipe on our website. french dishes"Beef broth with profiteroles."

Classic lamb lagman, cooking delicious

There is an opinion that the most delicious lagman- lamb lagman. Collected a lot of recipes for this dish around the world. But only thick soup with lamb noodles is very popular. I want to warn you that this dish will take at least 2 hours to prepare, if your time is limited, try another option from the above. Let's not waste time on the preface, let's start cooking.

We list the necessary products:

for lagman, pure pulp is taken from lamb - 300 grams;
bell pepper - 4 things;
radish - 100 grams;
lamb broth - 1.5 liters;
onion ordinary - 2 things;
green beans - 30 grams;
tomato - 4 things;
carrots - 2 things;
garlic - 2 cloves;
Beijing cabbage - 100 grams;
sunflower oil - 20 grams;
tomato paste - 10 grams;
soy sauce - 20 grams;
greens, celery for decoration;
salt, pepper to taste;
star anise.

To prepare noodles for lagman you need:

premium flour - 300 grams;
Chicken egg - 2 pieces.

Let's start cooking:

Add soy sauce to sunflower oil, then cut the meat into small cubes and fry in this sauce. Finely chopped onions, tomatoes, finely chopped or grated are also placed there, it already depends on your imagination, and we put in the same mixture tomato paste. Everything is fried over low heat, no more than 5 minutes.

Further, according to the recipe for preparing lagman, diced carrots, beans, also chopped, cabbage, chopped and radishes are added. We continue to stew everything in the same spirit until you notice that the vegetables have given juice and become soft, that's when salt, pepper, star anise and lamb broth are added, and we still simmer for 4-5 minutes. When the dish is almost ready, add garlic and celery at the end, then the smell of seasoning will not mix with the smell of vegetables, you can turn off the stove and remove the meat with vegetables from the fire.

As you already know, for lagman noodles you need to knead a stiff dough from flour and eggs, be sure to let it brew for 30 minutes, and then roll it out thinly, folding it into a tube. But there is another continuation, how to make dough. Some, after that, roll out the dough, roll it into a tube, then cut it thinly and do not dry it much in the oven, or simply leave it open and let it dry. But then, as usual, cook in salted water until half cooked. We lay out the already prepared noodles on plates, pour on top meat sauce with vegetables and sprinkle with herbs. That's all the most delicious dish is ready!

We figured out how to cook a classic lagman. We learned how to cook lagman from different types of meat, and now we will try to cook Uighur lagman.

Real Uighur lagman, recipe and preparation

All lagman recipes are very similar to each other, only meat differs, someone likes pork, someone likes beef, and someone likes chicken. Let us now consider how the Uighur lagman differs from its other "namesakes":

The number one difference is the gravy. The real Uighur lagman lacks liquid, it is replaced by juice or sauce, which gives stew or vegetables. This makes the dish semi-liquid. In the Uighur lagman, all the ingredients are not stewed, but simply quickly fried.
Uighur lagman almost never goes without several different sauces, they are always served separately with noodles, and already the guests decide to mix the sauce with noodles or eat them separately, trying each one. You will not find this in any other lagman recipes.
Noodles for such a lagman are prepared exclusively by hand and each piece of dough is pulled out. In Central Asian recipes, you can use any and elongated and cut.

Let's try to cook lagman according to a real Uighur recipe:

To do this, we will prepare a list of products:

flour for dough top grade- 200-250 grams;
Beef or lamb - 300 grams;
Bulb - 3 things;
Radish, if large, then 1 piece, and if small - 2 piece;
Eggplant - 1 piece;
Green beans - 200 grams;
Celery stalk and bunch;
Bulgarian pepper, you can whole, but you can half;
Medium tomato - 2-3 pieces;
Garlic - 4 cloves;
Leguminous hot peppers;
A tablespoon of chopped cilantro, ground coriander is all optional;
Salt to taste.

First, let's start with the preparation of noodles for lagman, as it takes the most time. The Uighurs have the simplest dough recipe - flour, salt, water. Be sure to add salt and water to the sifted flour, then gently knead, we need the dough to turn out cool.

Then we sculpt a ball from the dough, coat it on top vegetable oil and put in a cool place. We need to let the dough brew, because we are preparing the dough for the lagman, and not for pies, 30 minutes will be enough for this.

After the time has passed, you can start making noodles. We roll a tourniquet from the dough, about 10 centimeters thick, then cut it into pieces with a thickness of a finger and twist more flagella from each piece, about the thickness of a pencil.

We begin to pull the tourniquet with the finger of the right hand, holding the tip of the tourniquet, holding the other end with the left hand. We stretch the flagella to such an extent until you see that it began to tear. Then fold in half and pull again and repeat at least four times.

Like all ordinary noodles, lagman noodles are boiled in boiling salted water. After you make sure that it is ready to eat, catch it with a slotted spoon and under cold water. As soon as all the water drains, sprinkle the noodles with sunflower oil, this is necessary so that they do not stick together in the future. Do not throw away the water in which the noodles were boiled, it will still be useful to us.

Now let's start preparing food for the sai, or rather for two sai. To distinguish between them, let's call one red, the other white. They are prepared in almost the same way with the exception of some products. White sai is very delicate and soft in taste, a little red pepper is added to red sai, and it turns out spicy, hence the name. Slicing of products occurs in the same way, with the exception of meat, it is cut into thin strips.

First we will cook white sai, for this, pour vegetable oil into a cauldron or deep frying pan and fry onion, beans and garlic in it until half cooked.

Since we cooked the meat in advance, I remind you that we cut it into small strips. Add the meat to the cauldron with oil and seasonings, fry for 2-3 minutes.

Salt and pepper again, and this time we add eggplant and radish, the main thing is to make our radish softer.

At the very end of cooking, add the water in which we boiled the noodles and wrap our cauldron in foil to let the mixture brew.

It remains to cook the red sai. The principle is almost the same, we heat vegetable oil in a cauldron, fry pieces of meat in it, only this time the meat is fried harder. Next, salt, pepper to taste, season with ground coriander and throw finely chopped onion, garlic and, most importantly, pepper, mix everything thoroughly.

And then alternately sliced bell peppers, tomatoes, cut into large pieces, the skin must first be removed. After adding the tomato, simmer everything until the tomato juice is removed.

And the final touches - we season the sai with another pinch, ground coriander, add chopped cilantro, although ideally add chopped jusai.

Uighur lagman is served in a special way, not like ordinary Central Asian dishes, when the noodles are immediately poured with gravy. Everything is put on the table separately, separately noodles in deep bowls, separately sai, there are usually more than two types of them. The whole feature of the Uighur lagman is that here you can play with different flavors, mixing sai with one another.

Lagman in Uzbek, cooking method and recipe

The only difference between this Uzbek lagman and the Uighur one is vegetables. In the first one, a lot of potatoes and vegetables are added, which you will not find in the classic Uighur lagman. First, let's start preparing the gravy, by the way, it's called lagman, which is where the name of the dish came from.

What we need for gravy:

Sunflower oil - 150 grams;
Meat, lamb or beef - 600-700 grams;
Sweet bell pepper - 2 things, can be multi-colored;
Carrots - 2 things;
Potatoes - 400 grams;
Onions - 200 grams;
Very little cabbage, half a fork;
Garlic, you can buy real Asian garlic;
String or asparagus beans.

Spices such as salt, pepper, red pepper, paprika, cumin and cilantro are all added to taste.

Whoever wants can add beets and turnips, but just don't overdo it, otherwise you will end up with borscht.

Everything can be cut and fried in the process, or you can cut it in advance, meat into strips, vegetables into cubes, and chop the onion into half rings. Bulgarian pepper and cabbage can be chopped into thin slices.

Fry the meat in a cauldron in vegetable oil until golden brown.
Next onion.
Then came the bell pepper.
Tomatoes, who likes it to be sour, add more tomato paste.
We fry all our ingredients well, not forgetting to stir.
Then spices were used, adding them to the Uzbek lagman, it is advisable not to overdo it, otherwise you will kill the whole taste of vegetables. Do not spare the paprika, and the rest - zira, cilantro, red hot pepper a little bit.
The case is already nearing the end, add potatoes, cabbage and pickled garlic. Pour all this with water or broth, bring to a boil. Then the fire can be reduced, let everything stew until the potatoes are ready. Garlic is added last.

Our gravy is ready! We remove the cauldron from the fire, you can cover it with something on top so that its contents do not cool down.

The longest and most painstaking work remained - knead the dough and stretch it out.

For the test, we need flour, in the amount of 700 gr., Two eggs, 100 gr. sunflower oil, a glass of boiled water, salt and soda, which must be quenched in vinegar. Why is it necessary so that the dough during cooking is not as tough as spaghetti, for example.

You already know the technology for making dough for lagman, let me remind you of the main points - after kneading the dough, do not forget to grease it with vegetable oil and put it in a cool place for 30 minutes.

Then everything is just as simple, we work according to the same scheme - we divide the dough into parts and pull out the noodles from each piece until it is the size of a match in thickness. The main thing is not to spare the oil, then the noodles will not break.

As soon as the noodles are finished, put the water. As soon as the water boils, we throw our noodles there and cook until tender. Don't forget to salt the water!

We serve the table, put our noodles on plates and pour on top meat sauce, for beauty, be sure to sprinkle with finely chopped herbs. Dinner is served!

And in the end, I would like to add a little more a reminder on how to cook lagman and how to serve it correctly:

The most successful dish for cooking lagman is a cauldron. With the help of its thick walls, the oil heats up well and the meat is fried from this, and not stewed.
Noodles are the most basic components of the lagman, do not be lazy, cook it with your own hands, then the taste of the dish will instantly change
Do not forget to add oriental spices - zira, turmeric, cilantro and a mixture of various peppers. These spices add a delicious flavor to the dish.
If you do not eat meat at all, prepare dietary lagman, the cooking technique is the same, only without meat.
There is another recipe for lagman - a cold version, otherwise it is called ashlyanfu. It is very simple to prepare - we make a jelly of their starch, boil it and pour it into a dish previously oiled. Put in the refrigerator until it cools down. Vegetables are also fried in vegetable oil, you choose the vegetables yourself at will. Also add spices, salt, pepper to taste. Everything is poured with cold water and stewed until half cooked. Boil the noodles, sprinkle grated egg on top and add a couple of strips of starch jelly. Everything is poured with a vegetable mixture and served cold.

To sum up - we looked at many options and recipes for how to cook lagman. As you can see, there are no difficulties. There are many recipes listed here, ranging from classic lagman on the hastily ending with the present national dish. Be sure to pamper your guests and family with this wonderful and most importantly delicious dish! Enjoy your meal!

Today we will learn how to cook noodles for lagman with our own hands, at home. Noodles are one of the main components of various lagman recipes. Very simply, lagman is fried meat and vegetables simmered over low heat in a small amount of water, special drawn noodles that are cooked separately and all this is combined into a single whole before serving. Each nation has its own recipe, but all invariably have one thing - noodles for lagman. We will talk separately about how to cook it with your own hands at home. But now a few words about the dish itself.

What can lagman be made of?

Lagman is prepared from fatty meat - lamb is ideal, but you can use something else - the main thing is that it does not have bones and bones. You can even make this dish from chicken, there is such a recipe - it will also turn out very tasty, and most importantly, the chicken cooks faster than regular meat. The recipe also contains components such as carrots, bell peppers, onions, garlic, tomato paste, herbs, spices - as for the latter, the choice is very wide. But back to the lagman noodles.

Noodles for lagman.

First of all, for this dish you need a special one - noodles, sometimes it is not easy to get it. How to be in that case?

You can use plain spaghetti or pasta. Of course, something should come out of this, but most likely, spaghetti or pasta with gravy will turn out.
You can make noodles for lagman with your own hands. This interesting and fascinating process will be discussed in our article.

Recipe for making noodles at home.

We will need:

Eggs - 2 pieces.
Flour - 800 - 1000 grams.
Water - 1.5 cups.
Salt - 1 teaspoon.
Vegetable oil - 150 ml.
Soda - half a teaspoon

The process of making homemade lagman noodles is not particularly complicated, but still, for the best result, strictly follow the recommendations. The recipe for cooking consists of several stages.

Stage one: preparing the dough for the lagman.

Break two eggs, a teaspoon of salt into a tall bowl, and mix the resulting liquid thoroughly with a whisk. We heat (a little) water - one and a half glasses, add to the eggs and mix further.

We take flour - about one kilogram and ... carefully sift. This is necessary for the preparation of any dough - firstly, the flour is enriched with air, and secondly, garbage is sifted out - anything can happen. We need a large enough container - it will be more convenient to make the dough. Pour the sifted flour there, and add the pre-prepared mixture of eggs, salt and water to it. We knead the dough - at first it will be more convenient to do it with a spoon, after which we set it aside, and continue kneading with our hands.

You need to approach the kneading of the dough for the lagman carefully - first we knead it in a bowl, then put it on the table (do not forget to pour a little flour first). The whole process should take you fifteen to twenty minutes. After that, the dough needs to rest a little - the dough is about an hour: for this, we cover it with the same dishes in which we kneaded; and we ourselves are taken for a water-salt solution.

Water-salt solution.

His recipe is as follows: salt - one teaspoon with a slide, water - about half a glass, and soda - half a teaspoon. We mix it all up and relax a bit. The use of such a solution is a distinctive feature of lagman noodles.

Step two: cooking noodles.

An hour has passed - the dough for the lagman has arrived, we take it out and begin to rub a water-salt solution into it. In this case, the dough is constantly twisted. We continue this operation until the moment when our dough becomes elastic and will be easy to stretch - a very important point, since in the future it will have to be pulled. Next - you need to put the dough on the table (or cutting board, if it is large enough), and cut into strips of small width.

And again, we must give rest to ourselves and future noodles for our lagman. To do this, you need to spread the noodle blanks on some flat surface (tray, cutting board), which we pre-lubricate with vegetable oil so that the dough does not stick. And we cover anyone, enough large dishes. Next - rest with the dough for about half an hour. When they finally expired, we move on to the final operation.

The homeland of the lagman is considered to be Central Asia. Culinary experts still do not agree on a unanimous opinion: some believe that the dish came to Russia from Japan, while others argue that it came from China. Lagman is very popular in countries such as Tajikistan, Uzbekistan, Kyrgyzstan, Kazakhstan and many others. In Japan, the dish is known as ramen.

A well-known oriental dish is not soup or noodles with gravy, but something in between. Authentic lagman is made from drawn in and long noodles, sheep meat and various vegetables. Taste traditional dish It's very rich and the flavor is delicious.

However, modern housewives manage to cook lagman at home, even with chicken. It turns out pretty good. After all, the main thing is a selected combination of spices, meat and noodles. Vegetables can also be any. Some housewives always put potatoes in the lagman, while others put eggplant. In order for the dish to have a bright and juicy flavor, add radish. Then the lagman will definitely not look like chicken soup with vermicelli.

To prepare lagman, you need to purchase special noodles. But you can't buy it everywhere. Use spaghetti or quality pasta. There are more than 10 ways to cook lagman.

How to cook noodles for lagman?

There are many homemade recipes for how to cook lagman noodles. It is necessary to make a special dough and saline solution. For the test you will need:

150 grams of sunflower oil;
2 chicken eggs;
900 grams of flour;
1.5 st. water,
1 tsp salt.

This amount of products is necessary for noodles for 9 servings. If you plan to cook fewer servings, cut the amount in half.

Preparing saline solution is easy at home. Take the following components:

0.5 tsp soda;
1 tsp salt;
0.5 cups of water.

Noodle making process:

Whisk 2 fresh eggs in a high-sided bowl. Add 1 tsp to them. salt. Mix everything thoroughly with a whisk or fork. Pour 1.5 tbsp into the resulting mixture. warm water and mix everything.
Sift 800 grams -1 kg of flour through a sieve. Make a crater at the top of the formed hill of flour and pour in the egg mixture. Knead the dough. Use your spoon first, then your hands.
It is advisable to put the dough on the table or on a special board and continue to knead, adding flour. This procedure should take up to 15 minutes. Then cover the dough with a bowl and leave it for an hour.
Make a solution of baking soda and salt. First, pour 0.5 cups of water into the container, then pour 1 tsp. salt with a slide and 0.5 tsp. baking soda. Dissolve substances well in water.
Combine the dough and saline solution with rubbing movements. The dough should be soft, elastic and stretchy.
Lay the dough out on a cutting board and cut into strips. Then grease a large tray with vegetable oil and place the elongated strips on it. Cover them with a bowl. Let them lie down like this for 15-20 minutes.
Lift one strip and run it through your fingers. In this case, you can scroll it slightly. The strip should be rounded. Do the same with the rest of the noodles. Spread the noodles so that they do not stick together.
Salt the water and boil the noodles. Dip the noodles into the boiling water one at a time if you are afraid that they will stick together. It takes five minutes to cook. Once the noodles are soft, drain them in a colander and rinse under ice water. Then transfer to a bowl and add a small amount of oil. Enjoy your meal!

Don't even think about pouring the water from under the noodles down the sink. It will come in handy for making gravy. In addition, the decoction is beneficial for digestion. Just drink a glass before eating.

Traditional lagman: recipe

In order to cook lagman at home, you need to prepare the following products:

700 grams of sheep meat;
6 potatoes;
4 bell peppers;
2 carrots;
1 black radish;
1 onion;
100 grams of ghee;
4 cloves of garlic;
500 grams of finished noodles;
3 tbsp tomato paste;
salt, spices to taste.

Cooking progress step by step:

Separate the meat from the bones and boil the broth.
Cut the cooked meat into small pieces and fry in melted butter. The meat will be ready when a brown crust is clearly visible on it.
Cut all vegetables and onion into pieces. Carrots can be chopped into strips.
Add the tomato paste to the meat and stir. Continue frying for another 10 minutes.
Grind garlic in a bowl, add spices, salt.
Combine vegetables and meat together. Pour in the broth mixture and simmer until tender.
Cook the noodles separately.
Arrange the noodles on plates, and pour the sauce on top.
Sprinkle the dish with herbs before eating. Enjoy your meal!

Spices for lagman are selected in accordance with the tastes of the hostess. Ginger, black and red pepper, peppercorns and garlic give the dish a sharp and bright taste. Exotic notes will be added by turmeric, zira, ground star anise, raikhon or purple basil.

As for greens, it can be parsley, dill and cilantro. The last spice will make the dish extremely fragrant and appetizing.

If there is too much broth, the lagman will look more like a soup. To make it look like stuffed noodles, simply reduce the amount of liquid.

When cooking meat, there is also a special trick. Boil it whole piece and then cut into portions. So, it will retain its taste better.

Separately for lagman, you can cook spicy pasta. To do this, crush the garlic, dill seeds and red pepper. Pour the spices with vegetable oil. Serve the pasta on the table in a special gravy bowl. There are also lovers of eating a dish with vinegar or soy sauce. Put them on the table too.

A cauldron is the most comfortable container for cooking lagman. The cauldron has very thick walls, which perfectly warm the dish. At the same time, in such a container, the lagman will not be able to burn. It is convenient to fry or stew vegetables in a cauldron, controlling the amount of water. If you do not have a cauldron, cook the dish in a cast iron pan. It is desirable that the pan has high edges.

Chicken Lagman: recipe

Lagman from chicken at home is elementary and appetizing dish, which does not require a large number of products. Its preparation takes no more than an hour. Ingredients needed for 4 servings:

800 grams of chicken meat;
Italian spaghetti;
2 onions;
2 tsp salt;
2 tomatoes;
2 carrots;
2 tbsp tomato paste;
1 tsp adjika;
2 tbsp olive oil;
0.5 tsp red pepper;
10 peas of black pepper.

Step by step cooking process:

Cut up the chicken and rinse with cold water.
Without removing the bones, cut the chicken meat into portions.
Heat up the pan with butter and fry the chicken on both sides. Frying time: 15 minutes.
Cut the onion into rings, carrots into cubes and put to the chicken. Simmer for 10 minutes.
Add red, black pepper and adjika. Mix everything thoroughly.
Boil the tomatoes in boiling water and peel them off. Cut into cubes and add to the meat along with the tomato paste. Cover the pan with a lid and simmer for another 20 minutes. Add water if necessary.
Boil the pasta separately, do not add salt.
Add ready-made pasta into the pan and stir. Enjoy your meal!

Vegetarian lagman: recipe

Lagman for vegetarians at home is a very simplified dish. Due to the absence of meat, the cooking time is reduced significantly. You will need the following products:

4 potatoes;
2 onions;
1 radish;
2 carrots;
2 sweet bell peppers;
200 grams of noodles;
2 tbsp tomato paste;
3 tbsp sunflower oils;
Spices and herbs as desired.

Cooking progress:

Chop all vegetables very finely.
Fry onions, bell peppers, carrots and radishes in oil.
As soon as the vegetables are browned, put in the tomato paste, pepper, salt and other spices.
Add potatoes.
Boil the noodles in a separate bowl. Remove the pot from the heat when the noodles float to the surface. On average, the duration of cooking is no more than 5 minutes.
Mix vegetables and noodles. Add herbs to taste. Enjoy your meal!

Some hostesses prepare a vegetarian lagman with boiled cauliflower, sorted into inflorescences, and before serving, they add fresh radishes and cucumbers to the dish. However, everyone's preferences are different and this must be taken into account by all means.

The problem with a vegetarian lagman may be the lack of richness. To solve it, cook a rich broth. To do this, stew the vegetables in a large amount of oil.

It is interesting that chefs all over the world still cannot come to a collective opinion as to which dish to serve lagman: first or second? There are many supporters of the fact that lagman is an independent dish that does not belong to either one or the other.

One of the most popular dishes of Central Asian cuisine is lagman, a breathtaking dish made from homemade noodles and beef. Those who managed to taste this dish will never forget its taste and aroma.

This is a special type of noodles, which is seasoned with the original dressing with the addition of certain spices. It can be served both as the first and second course, which is typical for eastern countries.

If you want to pamper your family or you have already tried this dish and want to know its unique taste from a new angle, then this article with a video will definitely come in handy, because in it we will not only tell you how to cook fried lagman, what ingredients are used, but also let's share useful tips how to make this dish even tastier. And after watching the video, you yourself will be able to cook lagman at home.

All the subtleties of preparing a thick sauce obey two basic principles: the dish should look appetizing and elegant and have a characteristic taste. Recall, for example, what an improperly cooked pilaf can turn into? Quite right, in the usual rice porridge. If you follow the basic principles, then even home-fried lagman will not turn into an unappetizing mess. You just need to add fragrant spices, seasonings and fresh herbs.

How to cook lagman with a piquant taste at home? Commonly used spices are coriander and cumin seeds, powdered smoked or sweet paprika, as well as Provence herbs and special blends of herbs and spices.

A real lagman is made from pork, horse meat, fatty beef or veal, lean pieces of lamb. But it is strongly not recommended to cook a poultry dish: you simply will not be able to achieve a characteristic meat taste. Vegetables are added to the meat and broth - carrots and tomatoes, onions and garlic, eggplants and red-yellow peppers. But it is not recommended to add potatoes and legumes, because the dish contains hearty noodles. How to cook tasty lagman at home?

A little about the dish itself and how it is prepared

Today lagman is widespread in all regions of Russia and has a fairly high popularity. There are many recipes for this dish, and they are all different and unique. Depending on the region, a variety of ingredients can be added to the dish, for example, not only fresh cabbage, but also radish, radish, pumpkin or zucchini.

The form of cutting vegetables should be almost the same, ideally it is straws or cubes. The only digression is that it is worth considering the peculiarities of cooking vegetables: carrots, for example, are harder and take longer to cook, unlike celery stalks. The latter can be cut a little larger so that they do not boil.

Generally speaking, there is simply no specific recipe for this dish, you can add the products that are in your refrigerator to it, but with one small condition - all products must be combined with each other. So, let's start cooking the dish, consider some options and ways to cook pork lagman fragrant, satisfying and spicy.

Cooking homemade noodles for lagman:

For noodles you will need:

3-4 cups of premium wheat flour;
2-3 chicken eggs;
100-150 ml. sunflower oil;
A little water - up to 100 ml;
A large pinch of fine salt.

Cooking:

How to cook lagman soup at home? Sift the wheat flour into a large kitchen bowl. Thanks to this, it will be enriched with air, and the dough will be more tender and obedient. Make a well in the flour, break one whole egg into it and add the yolks from the remaining eggs.

Add and mix the dough with your hands. Add sunflower oil and, continuing to knead the dough, form a lump out of it.

The dough should turn out elastic and elastic, knead it until it stops sticking to the work surface and hands and becomes a bit like children's plasticine in consistency. After thorough kneading, leave the dough alone for an hour, then knead again, adding a little flour if necessary. You need to knead at least three times.

We roll out the finished dough into a thin layer, turn the dough into a roll and cut the thinnest strips with a well-sharpened knife. Pasta for lagman should be boiled separately in well-salted water with the addition of oil for no more than 4-5 minutes.

If you don't have time to make homemade pasta, you can use store-bought noodles or spaghetti. But it is worth noting that then it must be a product good quality, from the right kind of flour, such as Italian pasta.

Cooking lagman in Uzbek - the main secrets of the dish:

A recipe with a rich taste, great aroma for the whole family. Unusual dish home cooking you can cook in a cauldron on coals - it will turn out even tastier.

For the sauce you will need:

400 gr. lamb pulp;
2 onions;
2 juicy carrots;
2 red sweet peppers;
Half a pod of hot pepper;
3 cloves of garlic;
Celery or parsley root - 2 pcs.
4 large tomatoes;
A bunch of cilantro and parsley;
80 ml. sunflower oil;
Salt and spices.

Cooking:

How to cook Uzbek lagman? First you need to prepare the vegetables. Rinse them well in running water and peel them, then cut them into equal uniform cubes. Remove the skin from the tomatoes and grate coarse grater or chop in a blender with the addition of garlic. Don't forget to take a look step by step recipe with photo.

In a cauldron or dish with a thick bottom, heat the sunflower oil and add the meat cut into small pieces. Lamb should be fried in such a way that the fat on the pieces does not become transparent. When roasting meat will appear delicious juice, which gives the dish a special taste.
Note that lagman at home from lamb is a little fatter than from other types of meat.

After the meat is properly stewed, add the onion to it and fry until it acquires a golden hue, as in the photo. Then add the celery root and carrots.

The last ones are sweet and hot peppers, mashed tomatoes. Now you can add salt and your favorite spices and add hot water so that it covers all the ingredients.

Simmer the sauce until the meat and vegetables are cooked. Place the noodles on a plate and pour over the hot sauce. Sprinkle the dish with chopped fresh herbs and enjoy the dish with pleasure.

How to cook Uighur lagman at home?
In the sauce, the rest of the ingredients are usually added:

Black or green radish;
fresh cabbage;
Zucchini, zucchini, squash, eggplant;
Pod green beans, white and green asparagus.

Helpful cooking tips:

In addition to salt and spices, you can add a little to the sauce granulated sugar. This technique is used for general taste balance, especially if the tomatoes are sour.

Be sure to add fresh and dry herbs to the dish - from cilantro and parsley to thyme, oregano and provencal herbs. Dry is added shortly before readiness, fresh - when serving.

The longer the sauce simmers over low heat, the tastier and richer the sauce tastes, especially if you use beef and lamb.

To prevent the noodles from sticking together while waiting for the sauce, sunflower oil can be added to it after cooking. And you don’t need to digest it - otherwise you will spoil appearance lagman.

For special spiciness, you can add chopped garlic, hot pepper and ginger to the lagman with the addition of fresh herbs, sunflower oil and vinegar. This gruel is used as a sauce.

Instead of water in the sauce, you can add a decoction of noodles, which will give the sauce extra thickness. But in this case, you need to be careful with the addition of salt.

If tomatoes and carrots are sweet, lemon can be added to the dish, which will give a special sourness and piquant taste. You can also add olives with black olives or capers.