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 We will share useful tips on 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.

Last laid sweet and hot peppers, pureed 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.