soups · medium

Lagman (Uzbek noodles)

Name: Lagman (Uzbek noodles)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: Uzbek
Ingredients: 500g wheat flour + 1 egg + 200ml water + pinch of salt (noodle dough); 500g lamb, pieces 1.5cm; 100 ml of vegetable oil; 200g onions, cube; 200g carrots, cube; 200g Bulgarian pepper, cube; 150g radish or daikon, cube; 300g tomatoes or 80g tomato paste; 3 cloves of garlic, fine; 8g cues, 5g coriander; 1 liter of hot water; Greens of cilantro and basil - to serve

Lagman is a thick Uzbek soup with homemade drawn noodles, meat and vegetables. A classic of the Ferghana Valley's everyday lunch.

Preparation: 40 min
Cooking.: 60 min
Totally.: 100 min
portion: 4

Lagman is a thick Uzbek soup with homemade drawn noodles, which is considered a daily dining dish in the Fergana Valley. The main thing in the lagman is noodles: it is traditionally drawn with hands from a dense dough, which gives a characteristic elastic texture and uneven “living” threads. To noodles add meat sauce with vegetables - lamb, onions, carrots, Bulgarian pepper, tomato, garlic and necessarily daikon or radish. For home cooking, we simplify noodle preparation, leaving all the important points.

Instructions

1
Step 1. Mix the dough on the noodles: flour, egg, water, salt; stir for 10 minutes until smooth. Cover and leave for 30 minutes.
2
Step 2. Divide the dough into 4 parts; roll each in a tourniquet, oil and leave to rest for another 15 minutes.
3
Step 3. Pull each burnt with your hands - gradually stretching into a thin noodle about 3-4 mm in diameter; fold on a board sprinkled with flour.
4
Step 4. In Kazan, warm the butter, roast the meat 5-6 minutes to the crust.
5
Step 5. Add the onions, fry for 3 minutes until soft.
6
Step 6. Enter carrots, pepper, radish - warm up for 4 minutes.
7
Step 7. Put the tomatoes, garlic, cue, coriander; stew for 5 minutes.
8
Step 8. Pour hot water, bring to a boil and stew the sauce for 20-25 minutes.
9
Step 9. In a separate pan, boil the noodles for 3-4 minutes in salted water; cast away.
10
Step 10. In the bowl, lay out noodles, on top - sauce with meat and vegetables, sprinkle with greens.

Technological tips

If you do not pull noodles - cut it with a knife with thin strips 3-4 mm wide.
Daikon radish in the lagman is mandatory - it gives a characteristic "fresh" accent in a thick soup.
The sauce should be thick, not liquid; if too much water, evaporate for 5-10 minutes without a lid.
Serve the lagman right away: the noodles in the sauce soften quickly.

FAQ