Lagman

Lagman is one of the most popular in our country of the Central Asian dishes, who tried it, that won't be able to forget its wonderful taste. If he still pojavilsa and want to meet him, or to try to cook this dish yourself, then this article will be useful. Prepare the dish.

Lagman is a dish that belongs to the Central Asian kitchen, cook it today and in the Crimea, and in Tajikistan, Kazakhstan, and Afghanistan, and Kyrgyzstan, etc. And came up with his Uighurs and Dungans. This dish is a soup (can also be a second dish if cooked with a small amount of broth, served long noodles, vegetables and meat.

The name "lagman" comes from the word "lumen", which means in translation from Dungan "stretching out the dough". It reflects the main feature of cooking: the dough for noodles, which is placed in the soup, in a special way manually unrolled and drawn.

Sometimes, when getting acquainted with some new dish, or "meeting" with the familiar, but only with restaurant or caf, us rejects the idea that "it's too complicated in order to take care of it", but Laghman all actually wrong. Despite the "special way of cooking noodles", which, though fairly considered art, lagman is not so difficult to prepare, so cannot manage it if you want (how to cook noodles for Laghman, we already wrote here). Today, however, it is not necessary to complicate my life by: if going in any large supermarket to the counter with pasta, how to look, you can find a ready-made lamandau noodles on sale. This is the same noodles that are already carefully prepared all the rules for you and assist you in 2-3 times to reduce the time to cook this delicious dish.

When the noodles are resolved, (by the way, apart from the special noodles for the dish, you can use for dishes and Italian spaghetti or other thin noodles), you should think about the other components, which are meat and vegetables. Traditionally, the dish is cooked with mutton with vegetables such as peppers, eggplant, carrots, onions, beans, radish and so on, you Can prepare the dish and the beef or pork, in addition to the above, using such vegetables as cabbage, potatoes, tomatoes, peas, etc.

Thus, lagman is chusma (noodles), wajah (meat part - dressing of meat and vegetables and broth. But there is another important part of the cuisine, which is prepared for the Dungan Laghman (it is true) is lasjan. This is a kind of spicy seasoning, grated garlic, mixed with red, bitter and black pepper, drenched in boiling oil. To prepare it or not - everyone decides for himself, but to put it in the dish is not necessary: it is served or separately, or put them on the edge of the plate to the man himself seasoned it a dish to your taste.

Recipes for Laghman

Lagman today is so widespread that in every region of our country and in each country where it is made, has established its own traditions of its preparation. There are recipes lagman "Uzbek", "Tatar", "me", "ugorski" and so on, We will discuss the different and the most delicious kinds of Laghman.

Recipe of Laghman on-Dungan

You will need: 400g lamb, 3-4 onions, 1-2 sweet pepper, 1 green radish and carrots, homemade noodles, tomato paste, broth, cilantro, garlic, red and black pepper.

How to cook the dish in Dungan. Chop the meat small cubes and fry until taromenane, add the onion, fry, salt, put in the pan to the meat chopped carrot, sweet pepper, followed by the spices and the last radish, add 2 tbsp of tomato, fry on high heat stirring constantly, pour in the broth, salt and pepper, boil for 15-20 minutes, add the greens. The noodles separately cook in boiling water for 1-2 minutes, put in a bowl, add the meat with the vegetables, another layer to put the noodles, again put gravy on top of meat and vegetables. Separately apply lasjan of garlic with pepper.

Depending on how much broth you add to the meat with vegetables, you get soup or main dish. The broth can be any vegetable, meat, chicken. In this Dungan lagman also added spicy herb "jusi", but its non-proliferation, you can omit this ingredient, although in this case will not present Dungan lagman, but only an imitation, albeit a very tasty.

Lagman Tatar and ugorski also prepared with lamb, in General, the recipes are similar, but have slightly different ingredients (in Tatar added potatoes, Uighur - tomatoes). Therefore, we consider another variant of the dish that is traditionally prepared not lamb, and beef - Uzbek dish.

Recipe of Laghman in Uzbek

You will need: 500g beef, 200g green beans, 3-4 tomatoes, 2 bell peppers (red and green), onions and garlic cloves, spinach, vegetable oil, spices, salt, water or broth.

How to cook Uzbek dish. Dice finely chop the peppers, tomatoes and onions, grated RUB the garlic. Coarsely chop the meat, fry it in a pan in butter until taromenane, pour water and simmer until soft, add the onion, 5 min to fry, put the tomatoes, fry the same, put the peppers and garlic, cook for another 5 minutes, put the beans and spinach, salt, seasoning spices, stir, reduce the heat under the lid to simmer for 15-20 minutes, adding broth or water and adjusting the desired consistency. The noodles separately, boil, dry. Serve the dish in Uzbek: put on a plate the noodles, pour the gravy from the meat and vegetables, put another layer of noodles, again dressing, sprinkle with the herbs, sprinkle with vinegar. Separately apply lasjan.

Traditional Laghman spices are cumin, paprika, coriander, black pepper, you can add the star anise.

You can prepare a dish with pork, but it will resemble the original version of the dish rather vaguely - as far from each other tastes of lamb and pork.

Recipe pork dish

You will need: 500g pork 200g noodles for Laghman, 2 carrots, tomatoes, potatoes and garlic cloves, 1 onion, sweet red peppers and a pinch of cumin, ? green radish, coriander, green onions, dill, parsley), vegetable oil, pepper, salt.

How to cook a dish with pork. Slice the meat medium cubes, put into a thick-bottomed deep pan with hot oil, cook for 25min on medium heat, adding the vegetables: first onion half rings, then cubes of carrot, then bell pepper diced radish cubes and the last tomatoes, peeled and also diced. Grind in a mortar cumin, sprinkle the meat with the vegetables, stir and pour boiling water or broth and cook all 40 minutes on low heat covered with a lid. Small cube slice the potatoes, put the meat with the vegetables, boil for 10-15 min. Finely chop the parsley, add to the pan. The noodles are cooked separately, put in a plate and pour the meat sauce.

Lagman is one of those dishes that illustrates just how wonderful Asian cuisine as delicious and rich taste and aroma of the meals in it prevail. Try to cook the dish and he will love your family, even if it is done not in accordance with the canons. Good luck in cooking!