Do you like surprising household members with amazing dishes from the kitchens of different countries? Then the recipe of the Uzbek lagman with visual photos is what you need. The dish is very tasty, hearty, fragrant. The surprisingity of the Uzbek lagman is that it is something between soup and meat sauce with noodles( for the first it is too thick, and for the second one it is liquid).The classic variant of the dish is such, but each hostess prepares it at its own discretion, adding or excluding some ingredients. Lagman is suitable as a main course for lunch or dinner.
Recipe for classic Uzbek lagman with photo
Even in Uzbekistan there are several variants of Lagman, the features of each option depend on the region. In a classic dish must be present: beef or lamb, tomatoes, pepper, green radish, celery, cabbage or potatoes, special noodles. Not the least role is played by slicing vegetables - in the Uzbek lagman they are cut only in cubes. In other variations, it is allowed to cut vegetables with straw. The gravy( waja) and noodles are cooked separately, do not mix. Connect the components only before feeding to the table.
Ingredients for the preparation of lagman
To prepare a classic Uzbek dish for 6 servings you will need the following products:
- beef or lamb( flesh) - 600-700 g;
- vegetable oil for roasting;
- Bulgarian pepper - 2 pieces;
- potatoes - 4 small pieces.(sometimes 300-400 g of cabbage are replaced if desired);
- onion - 2 pieces;
- carrots - 3 pieces;
- tomatoes - 3 pcs.;
- garlic - 6 denticles;
- pickled garlic hands( optional, optional and optional);
- fresh herbs;
- spices: salt, pepper( black, paprika, spicy red), coriander, zira - by pinch each;
- Uzbek noodles for Lagman - 400-500g.
Preparation of sauce
Preparation of waji is simple, it will take a little time, especially if all the products are pre-prepared and cut:
- Meat is washed, cut into cubes weighing approximately 15-20 grams.
- Heat the vegetable oil in a saucepan with a thick bottom, add fat from meat, garlic, fry well.
- There, add meat, add salt, stirring, fry until lightly crusty( about 5 minutes).
- While beef or lamb is being cooked, clean and cut vegetables. For a classic recipe - cubes, but at discretion you can straw.
- To the meat add onions in turn, carrots, potatoes( cabbage), Bulgarian pepper and tomatoes. Lay vegetables in this order, making small pauses in a couple of minutes. All is well fried.
- Add spices, pickled garlic.
- Pour vegetables and meat with water, simmer over low heat until the potatoes are ready. A few minutes before turning off the fire add finely chopped greens.
We cook Uzbek noodles
For lagman, special noodles are needed - chuzma. It is sold in special departments or prepared independently. Experienced chefs of Uzbek cuisine draw it by hand. For the preparation of noodles will need the following products:
- flour in / c - 700 g;
- eggs - 2 pieces;
- water - 1 glass + 0.5 for the hydrochloric-soda solution;
- vegetable oil - 100 g;
- salt - 1.5 teaspoons;
- soda - 0.5 teaspoon.
The process of cooking chuzma is a painstaking and time-consuming task, but very worthwhile. Observing the following sequence, lagman noodles will be cooked even by a beginner, although you will have to try:
- First mix the dough. In a deep bowl, drive in eggs, add 0.5 teaspoon of salt and mix - it is better to do this whisk, although in fact it is not important. Add water. Combine the obtained substance with the sifted flour and knead the dough - it should not stick to the hands and the table. Cover with a clean towel, cellophane or food film and leave to rest on the table for about an hour and a half.
- To prepare a solution: for half a cup of water take 1 tsp.salt and 0.5 tsp.soda, mix well until completely dissolved. It is needed to lubricate the dough, which is kneaded until the liquid is completely absorbed. It is believed that the solution gives the elasticity necessary for the preparation of noodles.
- Divide the dough into small pieces that resemble the usual pencil. Each well lubricate with oil, gently put on a large dish, cover and leave for half an hour.
- After this, the noodles are pulled out: pulling the dough out a little, passing the entire workpiece through the fingers, slightly twisting from left to right. Then repeat the procedure, only with twisting in the opposite direction - make a tourniquet. So do with each part. The resulting bundles are stacked 1 on the table so that they do not stick together.
- The noodles are boiled in a deep container with plenty of water. After boiling, slightly salted and spread out 1 bundle in a saucepan. Catch noodles immediately after it emerges. It should not take more than 5 minutes after putting it in water, otherwise it will boil and will not be as it should be.
- Cooked noodles washed with water and sent to a pan, watering with oil.
Video recipes for cooking lagman in Uzbek
No matter how well the recipes have been described with the photo, but still it will be clearer to see with your own eyes how the dish is prepared. Below are 2 videos of the recipe for lagman: the first is a traditional Uzbek with self-stretching noodles, the second is a simplified version in a multivariate. Both dishes are very tasty and hearty, but what to cook, choose only you.
How to cook Uzbek soup lambman from beef
Lagman is one of the favorite dishes of the Uzbek people. To make it tasty, you need to approach the process with love to relatives and those who are going to feed the dish. In the video, an experienced cook will tell you what is needed for a real Uzbek lagman, and how to cook it. A visual representation of the whole process and comments will help to understand even the beginner.
Step-by-step lagman recipe in the multidisk
If you think that it is very difficult to cook lagman, the following recipe will be a discovery for you and help you to quickly master the process. A great help will be a multivark, which recently appeared in the kitchens, but has already taken a worthy place there. After watching the video below, you can make it lagman and please your loved ones with a new original dish.