Fried lagman in Uyghur style. Uyghur lagman - recipe for making lagman at home How to prepare dough for Uyghur lagman

Lagman, before he began his victorious march through our cities and towns, the Uighurs were “brought” to Central Asia in a variety of, sometimes bizarre, forms. It was so long ago (about a hundred years ago for sure) that in Central Asia itself the lagman managed to transform into its own, Central Asian version, which is mostly known to us. Moreover, it has transformed so much that, in fact, all that remains from the Uyghur lagman is the method of preparing noodles, which are pulled from dough blanks. If the Central Asian Uighurs themselves had not remained adherents to this day, so to speak, of the original lagman, we probably would not have had the chance to try it, not to mention the fact that this dish would have been formalized in the form of a clear recipe or materialized would be in a beautiful culinary blog of a food photographer. In this regard, I cannot help but thank the Uyghur friends of my parents, who not only greet me with their signature lagman every time I visit Tashkent, but also who dedicated especially to its preparation.

However, lagman is probably good because there are many more liberties in its preparation than there are rules that the cat cried for. And the features of one or another version of it are focused mainly on practicality and variety. For example, how to more deftly pull out noodles. Or - in what sequence and in what combination should you add (or even separate) other components so that the dish shines brighter in every sense. There is reason to take a closer look at these features, if only in order to expand your own horizon of ideas about lagman, which, I repeat, no one has ever tried to install in any reinforced concrete installations, except for the proliferation of home-grown myth-makers who “know” what kind of lagman “ real” and which one is not. It’s the peculiarities of the Uyghur lagman that we “dance” over, like a stove, noting how it differs from the Central Asian one:

1. First of all, “gravy”. I put this word in quotation marks, because in the Uyghur version it does not exist as such. That is, if the Central Asian gravy in a combination of stewed meat and vegetables contains a relatively large amount of sauce, which makes the lagman semi-liquid, in the Uyghur version there is practically no liquid, except for the fats and juices of the meat and vegetables. In addition, the components of lagman are not stewed, but quickly fried.

2. The Uyghur “gravy”, unlike the Central Asian one, is called not “vaja”, but “sai” and the point, of course, is not only the difference in names. Vaja is a “gravy” that, although multi-component, is, so to speak, monolithic; you cannot divide it according to your taste. Uyghur lagman rarely does without two or three different sais, which are served separately with the noodles and either mixed with the noodles in a portioned bowl as you like, and in any proportions, or added to the noodles separately.

3. Noodles for Uyghur lagman are prepared, as a rule, by stretching the dough. In Central Asian versions, in addition to pulled noodles, chopped noodles are widely used.

To feel the difference in practice, let’s take the following products for 2-3 full servings of lagman, the proportions of which can be changed at your discretion, add something, subtract something, etc. (I provide a list of products that are used “as a rule”):

1. 150-200 grams of flour for dough
2. 200-250 grams of lamb or young beef. If you use beef, in order not to miss, it is better to take a little tenderloin or pulp from a thick or thin edge.
3. Two to three medium onions
4. Half a medium radish (either green Margilan or daikon)
5. Half a medium eggplant
6. Five to six green beans
7. Two or three stalks of stalk celery, or a bunch of leaf celery
8. Half a medium bell pepper, preferably red
9. Two or three medium tomatoes or 6-7 small ones, such as cherry tomatoes (out of season, cherry tomatoes, like tomatoes, are more adequate)
10. Three to four cloves of garlic
11. A tablespoon of chopped cilantro (optional)
12. Hot pepper pod (optional)
13. Two teaspoons of ground coriander, salt to taste.

First, let's tackle the most time-consuming process - preparing noodles. The traditional Uighur dough composition couldn’t be simpler: flour, salt and water. True, this simplicity has its own zest. If everything is done correctly, the noodles from such a dough can be easily pulled out, which, in general, is important for those who do not have special skills in this matter. The question of taste remains, since dough made with water and, say, with chicken eggs, despite the fact that it is more capricious when stretched, are not exactly the same thing. This is true if we abstract from the fact that lagman is a multi-component dish, and this fact alone already affects the taste of the noodles. However, if you consider that the main advantage of pulled noodles is its unique consistency, which is radically different, for example, from sliced ​​noodles, then it becomes clear why in the Uyghur version they are not particularly smart about the composition of the dough.

Let's not split hairs either. First, add a couple of pinches of salt to the sifted (be sure to sift!) flour and add enough warm water so that when kneading the dough turns out to be quite stiff.

Then knead the kneaded dough on a floured table. And the more carefully and longer we do this, the better the result will be.

Roll the thoroughly kneaded dough into a ball, wrap it in a clean napkin or film so that it does not dry out, and put it in a cool place to proof for an hour and a half. This is an important moment, since our dough is intended for lagman, and not for pies, for example.

Knead the dough thoroughly again, dusting the work surface with a small amount of flour if it is sticky. Then, holding the dough with our palms, we roll it into a rope as thick as, say, Krakow sausage.

We cut the tourniquet into pieces no thicker than a finger and, again, using our palms, we “twist” thinner ropes from each piece - about the size of a pencil.

Place the “pencil” bundles on a suitable dish and generously sprinkle them with vegetable oil, coating each bundle individually with the same oil. Let the dough rest for about another half hour, turning the bundles over from time to time so that they do not dry out.

After half an hour, we check how ready the dough is for stretching by experimenting with the tip of one of the strands. If the dough becomes stubborn and the tip threatens to come off the rope, let’s not rush to pull out the noodles - let the dough rest a little more. If the dough stretches easily, you can get down to business. The main thing is not to rush and not try to pull out the noodles of the desired section at once.

So, we begin to pull the tip of the tourniquet with the fingers of our right hand, holding the tourniquet with the fingers of our left hand about ten centimeters from the pulled out tip. They pulled and retreated another 10 centimeters from the elongated area. And so on along the entire length of the tourniquet, leaving the noodles still relatively thick.

Now, in the same order, stretching the noodles to a thinner section, we follow in the opposite direction.

Usually such a tourniquet is stretched one and a half to two meters in two or three steps - it all depends on the cross-section of the noodles that you like. The main thing to remember is that when boiled, the noodles increase in volume, and the thinner you can pull them out, the better. After pulling out two or three strands, you manage to get used to this process so much that you can deal with the remaining dough much faster than it might seem. The main thing is to do all this directly above the plate where the bundles are located, placing the finished noodles on the same plate. Moreover, laying it so that you can grab the tip of each rope stretched into noodles when the time comes to boil the noodles.

Noodles for lagman are boiled in advance - in a large volume of rapidly boiling salted water. The noodles reach the correct, that is, al dente state quite quickly, after which they must be removed from the pan either with a colander or with a slotted spoon in a colander and doused with cold water, then sprinkled with vegetable oil and stirred. We don’t throw out the water in which the noodles were cooked; it will come in handy later. And the finished lasha can be transferred to a suitable bowl and covered for the time being with a lid.

It is rare that lagman is not served with a special seasoning intended only for it, made from a mixture of garlic, hot ground pepper and coriander (it is called laza-jan or laza-chang). If you want to prepare this seasoning, then it is better to do it immediately after preparing the noodles, since all other lagman actions will take place quite quickly. One of the ways to prepare laza chang is as follows. Mix two or three chopped cloves of garlic with two or three teaspoons of hot ground pepper, two or three pinches of ground coriander or the same amount of chopped cilantro and lightly salt. Then, in a suitable container, heat three to four tablespoons of vegetable oil and pour it into the prepared mixture.

Mix the mixture quickly and thoroughly and set aside to cool. Laza-chang is ready.

Now you can start preparing (cutting) products for sai, or more precisely, for two varieties of sai, which we will conventionally call white and red sai. They are prepared almost the same way, but with a different set of products, although, for example, meat, garlic and onions are used in both. White sai, as it should be, is softer in taste than red sai. Red, as a rule, is prepared by deeper frying of foods, and is also sharpened to a reasonable extent with pepper. Products for both sai are cut arbitrarily - as you like. The exception is meat, which, due to the fact that it is subjected to short heat treatment, is preferably cut into thin slices.

In any case, the prepared products should be placed on an auxiliary plate or board so that they are at hand and so that it is clear which components are intended for white sai and which for red (meat, onions and garlic will be divided equally for each sai).

Let's start cooking with white sai, for which we heat two or three tablespoons of vegetable oil in a cauldron or wok and lightly (2-3 minutes) fry half the prepared onion with a clove of garlic cut into plates and green beans.

Add a pinch of salt and a pinch of ground coriander, followed by pieces of stem celery (if leaf celery is used, then it is better to add it chopped at the very end of preparing this type of saya). Stirring the food with a slotted spoon, continue frying for another 2-3 minutes.

Now the meat. For white sai, take exactly half of the prepared slices of meat. And again, stirring the food, set aside the same two to three minutes for the meat.

Season the sai again with a pinch of salt and a pinch of ground coriander and add the sliced ​​eggplants and radishes to the cauldron. Here, during subsequent frying, the main thing is to ensure that the radish softens.

We finish preparing the sai by adding a ladle of “broth” in which the noodles were cooked and which we kept in reserve. Its main function is to deglaze the cauldron, that is, to remove from the walls and dissolve in the sai everything that was fried on the walls of the cauldron while the sai was being prepared. Let the released moisture boil, mix everything well and transfer the contents of the cauldron into a suitable container, closing it with a lid or covering it with foil so that the sai does not cool down.

Now we take on the red sai, which is cooked in the same cauldron as the white one. Reheat two or three tablespoons of vegetable oil and fry the meat in it first. Fry more harshly than for white sai - that is, until a light golden brown crust forms.

Season the meat with a pinch of salt, a pinch of ground coriander and add the other half of the reserved onion with a chopped clove of garlic and as much hot pepper, if used, as suits your taste and the taste of your guests. To determine the spiciness of a pepper, cut off a thin ring near the upper tip of the pod, where the seeds are concentrated, and evaluate its spiciness by tooth. I think it will be clear in what quantities to dose it for sai.

Fry the onion, garlic and pepper for the same two to three minutes.

There is a line for slices of sweet bell pepper. Another two to three minutes of intense frying.

Finally, coarsely chopped tomatoes, from which, if necessary, you must first remove the skin. We will fry the products with the addition of tomatoes just enough so that the juice released from the tomatoes is almost completely reduced.

Then season the sai with another pinch of salt and a pinch of ground coriander, add chopped cilantro, although ideally and if you have it, it’s better to add chopped jusai and repeat the trick with deglazing the cauldron by pouring in a small scoop of the broth from the noodles. Boil the sai, mix and transfer from the cauldron to a suitable container with a lid.

Before serving the lagman, let’s revive the noodles by pouring them in a colander with either highly heated remains of the noodle broth or boiling water.

Uyghur lagman, as I already said, is served differently from Central Asian, when the noodles are immediately poured with one or another amount of gravy. Everything is placed on the table separately, in deep bowls or large bowls - both noodles and certain varieties of sai. The guest decides for himself how much noodles to put in his portion bowl and what to do with the sai. This procedure is very entertaining. After all, a small amount of noodles can be mixed first with white sai, then season it a little with the hotter red one. Or vice versa, compensating for the lack of spiciness in taste by adding laza chang. There are a lot of options here, the main value of which is that the Uyghur lagman allows you to play with flavor tones and halftones. Sometimes before a meal, true connoisseurs of Uyghur lagman are served hot noodle broth in bowls, which is also not without its originality. For example, I like this accompaniment to the lagman. How you like to deal with pilaf not with a spoon, but with your own palm. And you decide for yourself what to do :)

• In order to cut meat into thin pieces, you need to freeze it in the freezer and then cut it very thinly.
• Cut the onion into half rings, peppers, eggplants, radishes and tomatoes into cubes, celery (stems) and janda into long (about 4-5 cm) pieces, chop the celery leaves, chop the garlic not finely (so as not to burn). For convenience, place all ingredients in separate bowls.
• Heat oil in a cauldron and fry the meat.
• Remove the fried meat with a slotted spoon, add the onion into the oil and fry until golden brown.
• Next, fry the janda for a couple of minutes.
• Then radishes, peppers and celery stalks.
• When they soften slightly during frying, return the meat to the cauldron, add eggplants and tomatoes. Continue frying for 5-7 minutes. Salt, add spices (it’s better to grind them in your palms, so they will release more aroma) and celery leaves and garlic. Warm up the spices for a couple of minutes and add hot boiled water.
• The volume of water is added as desired from 500 milliliters to 2 liters. We recommend 1 liter of water. The sauce will be thick.
• Reduce heat and simmer for 20-30 minutes. Then turn it off and let it brew for another 20 minutes.
• Separately, boil the noodles in salted water until tender, drain in a colander and rinse with cold water.
• Place noodles in bowls or deep plates and pour sauce over them. If desired, sprinkle with fresh chopped herbs.
• Serve with spicy lozi sauce.
• To prepare the sauce:
• Finely chop the garlic and hot pepper, add sweet parika and pour boiling oil over it (do not use glassware - it may burst!).
• Bon appetit! Yokimli istiha!

• Total cooking time: 1 hour 10 minutes.
• Category:

Description

Uyghur lagman is a dish of traditional Turkic cuisine. A delicacy prepared according to the proposed simple step-by-step recipe with photographs will turn out surprisingly tasty and aromatic. We can confidently say that the national Uzbek soup will appeal to everyone without exception.

Even children will eat this unusual soup with pleasure, and the boiled, extremely soft, aromatic meat of young lamb and transparent vegetables that melt in your mouth, seasoned with a huge number of Asian spices, can enchant gourmets from the first spoon! Adults can add a spicy and piquant flavor to lagman with the help of a spicy and aromatic sauce made from hot peppers, fresh garlic and a set of oriental spices.

The amount of dried and fresh aromatic spices is not limited to the recipe. The secret to preparing this amazing delicacy is simple: you can’t have too many spices, but they should be combined correctly.

To prepare a delicious dish, you will need to have a deep cauldron with thick walls. It must have a lid. You will also need a flame spreader. You can simmer the soup in the oven or in a slow cooker using stewing mode.

A real Uyghur lagman will decorate the holiday table, so it can be served instead of a traditional treat. In order for tasters to be able to appreciate the taste and feel the aroma of a delicacy prepared at home with their own hands, it is important to comply with one more requirement: lagman should not be prepared for future use. Everything that is cooked must be eaten immediately. The amount of ingredients indicated in the list is enough to feed a small family.

Ingredients

• 
  (flesh from the thigh, 500 g)
• 
  (300 g)
• 
  (100 g)
• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (3 pcs. or 2 tbsp. tomato paste)
• 
  (taste)
• 
  (1 PC.)
• 
  (taste)
• 
  (taste)
• 
  (taste)
• 
  (2 stars)
• 
  (20 g)
• 
  (taste)
• 
  (taste)
• 
  (tomatoes, to taste)
• 
  (1 bunch)
• 
  (taste)
• 
  (1 bunch)
• 
  (70 g per serving)
• 
  (or boiling water 1 l)

Cooking steps

Prepare all the ingredients needed to prepare the main part of the lagman. Wash the vegetables thoroughly and wipe dry. Free the pepper from the stalks and seeds. Dip the tomatoes in boiling water and remove the skins. Peel the onion and place in a bowl of cold water. Peel the radish and remove the tops from the radishes. Rinse the lamb meat in cool water and then pat dry with paper towels.



Cut the lamb into small pieces, as shown in the photo. Do not remove the fat, but cut it along with it. Leave some of the fatty meat to simmer to make hot sauce.



Cut the vegetables (carrots and radishes) into cubes with a side of one and a half centimeters. Don’t chop it too small, otherwise the finished dish will turn into mush!



Place the fattier pieces into the cauldron first and fry them in the rendered fat. Add the rest of the meat to the cauldron, and then brown it too. After the meat, add chopped onions. Once this vegetable has browned, it’s time to add the radish and carrots to the container. All components should also be fried. Add radishes to the browned mixture and simmer until translucent.



In the finished aromatic mass we add sweet peppers, cut into small strips, as well as spices: dried tomato, paprika, grated coriander, cumin, anise, raichon and ground black pepper. The total mass of all these spices should be two teaspoons. Simmer lagman (vaju) together with spices for ten minutes.



Add boiling water or broth to the cauldron, add two star anise and simmer for about an hour. At the end of cooking, add salt to taste, as well as a little garlic and some green onions.



While the vaja is stewing, boil the noodles (chuzma) in water and also prepare the hot sauce (lazu). To do this, measure out half a teaspoon (or a little less) of each seasoning shown in the photo. Grind the coriander seeds into fine crumbs. Peel the garlic and chop it finely. Gut the core of the hot pepper and chop its pulp as finely as possible. Sauté these ingredients in a small amount of fat and add a pinch of salt at the end of cooking. The spicy seasoning called loizjan or laza is ready. It should be collected from the pan and cooled in a separate bowl. Don’t forget to wash your hands thoroughly with soap after this, otherwise if esters and juice get into your eyes you will have to cry for a long time!



Serve the delicacy called “Uyghur lagman” hot. Place the noodles into heated bowls. Carefully place the vaja on top of the chuzma, and then pour the rich broth over the mass. When serving, generously sprinkle each serving with parsley grated with salt, finely chopped cilantro and green onions, and serve the loizzhan separately.



Bon appetit!

And if we add gravy prepared according to the Uyghur recipe to it, we will get a real Uyghur guyru lagman. Uyghurs cook guira sai in a frying pan shaped like a Chinese wok, or more precisely, it is probably a modification of a wok with a handle, or vice versa... This is how they cook it in cafes, 1-2 servings at a time.

But if you don’t have such utensils, you can easily cook guira sai at home in a very simple cauldron. Of course, it’s more convenient to do this in a spherical Uzbek cauldron and in small portions, but now at a master class from the Romantika restaurant we will be shown how to prepare a similar gravy in large quantities, this is when you need to serve it to several eaters at once. And yet, “experts” claim that real Uyghur lagman cannot be prepared without special spices and herbs. But let's move away from all these stereotypes and cook from what is available. And let those “experts” themselves sit and “wait by the sea for the weather.”

I also won’t tell you what proportions of products to take, because it’s a matter of taste and availability, take more meat, a little less of everything else and cook to your taste.

We will need lean lamb or beef. It is cut into small pieces, I would cut it into rectangles with sides 2-4 cm and thickness 3 mm.

Lightly marinate the chopped meat. Add salt, ground coriander, haju (Chinese pepper), a little ginger, soy sauce, mix and set aside.

Meanwhile, chop the vegetables. The pepper can be cut into petals slightly larger than in the photo. It turns out beautifully and tasty in a combination of red and green bell peppers. If you really like it spicy, then chop some more hot pepper.

Dunga radish or daikon is also chopped.

Onion in half rings, quarters.

We call it Korean cabbage.

All we need from it is the hard core, which we also cut into petals. The soft leaves around the edges can be used in salads.

We separate the leaves of the celery and cut the stems into 2-2.5 cm long. We will use the leaves for sprinkling the finished dish.

Chop the garlic finely.

We will also need jandu (green beans), dzhusai (can be replaced with garlic feathers, wild garlic), and tomatoes. And a whole set of Chinese-Uighur spices, which you probably don’t have, so we make do with salt, ground pepper, coriander, ginger.

We arrange the chopped products into cups and place them in a convenient place near the cauldron.

Heat the cauldron strongly, pour in a little vegetable oil, by eye, so that the meat and onions can be fried in it. The fire should be as high as possible. At the end of the post you can watch the video of how the process of preparing the gravy goes ideally.

First throw the star anise into very hot oil. It gives the oil a specific aroma and taste. Fry the star anise until almost blackened, then remove it. Then add the meat and fry it until crusty. Add the onion and fry it too.

Now, with an interval (in our case) of 3-4 minutes, we begin to add one by one, mixing the products - celery stalks, tomato, garlic, ganda, jusai, radish, bell pepper, cabbage.

Stir, add spices, mix again and fill with water or, better yet, clear broth. And leave to cook until the food is ready at a medium boil.

The products should turn out not completely boiled, more “alive”. When cooking in a frying pan, in small portions, guiru sai is cooked in 10-12 minutes.

Now let's chop the celery greens. And we invite guests to the table.

We rinse the dough that we have laid out on plates in boiling water so that the plate and dough are hot. We put our meat sauce on the dough, sprinkle chopped herbs on top. You can also serve the dough separately and the gravy separately with a small amount of broth, it is very tasty. In general, guira sai can be served as an independent dish.

It is unlikely that you will be able to eat with chopsticks or, at the very least, with a fork or spoon to grab such a long lagman. When I was writing, I almost forgot about laza-chang, without it lagman, they say not lagman, but don’t overdo it. They also serve vinegar sauce and various other sauces, but you can do without them at home.

Perhaps I missed something somewhere, for which I apologize. It’s just a spectacle that needs to be watched, not written or read. You can see everything briefly in the video - this is a unique spectacle.

Bon appetit!

There is so much I want to tell you that I always forget something. As with the dough, in this case you can also make semi-finished products/blanks. For example, bell peppers, chopped for adding to a dish, can be packed in portions in flat plastic bags and placed in layers in the freezer. At the right time, take it out, defrost and use it for its intended purpose. Now everything seems...

This is a dish consisting of two equal parts: noodles (or chuzma) and gravy (vaja). It is the noodles that give lagman its taste and aroma. The preparation process and composition of the gravy may differ significantly from recipe to recipe, but there is no single correct preparation option - each nation and cook prepares it according to its own method.

Secrets of preparing dough for lagman in Uighur style

Since noodles are the basis of lagman, you should be extremely careful when preparing it. It is made by hand from premium flour and homemade eggs. This is the most labor-intensive work in the entire process of preparing lagman and it consists of several stages:

1. Kneading the dough;
2. Processing it with a soda and salt solution so that the dough becomes elastic and can be easily stretched into noodles;
3. Forming noodles;
4. Boiling.

The most important point is pulling the noodles out of the dough. The taste of noodles and lagman, respectively, depends on this. The process looks like this:

1. The dough should “rest” a little in the form of a large cake;
2. Coat the entire flatbread with sunflower oil;
3. Cut the dough into wide (5 cm) strips;
4. Punch each strip and roll it into a sausage - gradually stretching it out;
5. Place the resulting pasta in a cup, again greasing it with oil;
6. Cover the bowl with film for half an hour;
7. Afterwards, stretch each strip well on both sides as much as possible;
8. After pulling out the last strip, return to the first one again, repeat the process until the correct consistency and shape of the noodles are obtained;
9. The result should be long pasta, each of which must be collected with an “accordion” and hit on the table 5-6 times;
10. Cook in boiling salted water and drain in a colander.

Usually, the whole family participates in the noodle making process, helping to pull and beat the noodles. Perhaps that’s why the noodles turn out so delicious!

Classic homemade recipe

This recipe for Uyghur lagman has long been known in Uzbekistan, where nomadic peoples brought it many years ago. It differs only in the ingredients for the sauce.

1. Prepare the noodles: pour water into a bowl, add salt, then beat in the eggs;
2. Mix with a whisk;
3. Add flour and start kneading the dough;
   
4. When the dough comes together into a ball, wrap it in a damp towel and leave for an hour;
   
5. Knead it periodically;
6. When the dough becomes smooth, take it out;
7. Prepare the solution: mix half a glass of water with soda and salt;
8. Rub the solution into the dough over the entire surface. The dough should become elastic;
9. Pull it into a rope and cut into medium pieces;
   
10. Coat each piece with oil and let it soak for 10 minutes;
11. Pull the pieces into thin sausages and brush with oil again;
    
12. Repeat the procedure several times;
13. Roll pasta into a spiral;
14. Boil a large amount of water with salt;
15. Gather long strings of pasta with an accordion and lower them into water;
16. As soon as the noodles rise, they are ready;
    
17. Peel the tomatoes after dousing them with boiling water;
18. Peel all other vegetables and remove seeds from peppers;
19. Cut everything: tomatoes into cubes, turnips, sweet peppers and onions into thin strips, chop carrots, chop garlic in a press, and cut chili into small pieces;
20. Wash the lamb, remove pieces of film and fat;
21. Cut the meat into strips;
22. Heat sunflower oil in a cauldron or cast iron pan with a thick bottom;
    
23. Fry the meat until golden brown;
24. Throw onions into the cauldron, after 7 minutes - turnips, carrots and beans;
    
25. Stir and throw in tomatoes and peppers;
26. Simmer for five minutes;
27. Throw garlic, herbs and spices into the cauldron;
    
28. After a couple of minutes, add water so that it completely covers all the vegetables;
29. Simmer for about ten minutes;
    
30. Finally, add salt to taste;
31. Remove the cauldron, cover it and leave for 15 minutes;
32. Place the noodles in the cauldron, stir and serve.

How to cook Uyghur lagman with beef

Beef is considered a healthier meat than lamb because it is less fatty. But this does not affect the taste of lagman at all - it turns out just as satisfying and appetizing.

Products:

• ready noodles - 400 g;
• beef tenderloin – 0.3 kg;
• potato tubers – 2 pcs.;
• medium blue;
• pepper – 1 pc.;
• tomato;
• black radish – 100 gr;
• parsley - a bunch;
• oregano – 1 tsp;
• salt and seasonings to taste;
• fat - 50-60 gr.

Time spent: 1 hour.

Calories: 250.

1. Grind the meat into pieces of 2-3 cm;
2. Melt the fat in a cauldron and fry the meat in it;
3. Pour water over the meat and simmer for five minutes;
4. Peel all vegetables;
5. Throw the potatoes into the cauldron;
6. Grate the radish, cut the potatoes into strips, the eggplant and tomato into cubes, and the pepper into thin strips;
7. When the potatoes become soft, add radish and eggplant;
8. Fry the tomatoes and peppers separately and throw them into the cauldron 7 minutes after the radishes;
9. Finely chop the greens and add to the cauldron along with all the seasonings at the end of stewing;
10. Remove the cauldron from the heat and let it brew;
11. Mix the sauce with the noodles pre-cooked in salted water and serve!

How to cook Uyghur lagman without noodles

The most difficult thing about lagman is preparing the noodles. Therefore, if you want to enjoy the taste of this dish, but don’t want to bother with noodles, then you can safely prepare only the gravy.

• beef fillet – 0.6 kg;
• sunflower oil - 30 ml;
• potatoes – 2-3 pcs.;
• onion - 50 gr;
• garlic cloves - 3 pcs.;
• pepper - 50 gr.;
• carrot;
• radish (optional) - 50 g;
• tomato puree - 40 g;
• spices and salt (to taste) – 5 g;
• broth - 1 l;
• greens for serving.

Time required: 1 hour.

Calories: 275.

1. Cut the fillet into medium pieces;
2. Heat oil in a deep frying pan or saucepan and throw meat into it;
3. Fry until golden brown;
4. Peel the carrots and onions and chop them into cubes;
5. Peel the pepper from the seed box and cut into strips together with the radish;
6. Peel the potatoes and cut into cubes;
7. Add vegetables (except potatoes) to the meat one by one and stir them constantly;
8. Chop the garlic, throw it into a cauldron and simmer;
9. If the saucepan is still deep, then you can continue cooking in it; if not, put everything into a saucepan with a thick bottom;
10. Add potatoes and tomato puree to meat and vegetables;
11. Pour in the broth (you can use plain water);
12. Simmer for 40 minutes, reducing heat to low;
13. Chop the greens and sprinkle with lagman when serving.

Like any national dish, Uyghur lagman has its own cooking characteristics:

1. To prepare lagman, you need the right utensils: a thick-walled cauldron, thanks to the shape of which the dish is stewed evenly. The cauldron can be replaced with a cast iron pan with a thick bottom;
2. The correct noodle dough should be stretchy and very elastic; for this, cooks advise mixing different types of flour in equal proportions;
3. In the process of kneading dough for lagman, not only eggs and water are often added, but also soda and vinegar. This is not in the original recipe, but these products will help a beginner cope with the dough;
4. It takes many people up to three hours to pull out the right noodles. Chefs of Asian restaurants recommend initially cutting the dough into pieces and rolling them into flagella. To prevent the noodles from drying out during the process and tearing, each bundle should be generously lubricated with oil;
5. Noodles can be replaced with high-grade spaghetti. Boil the pasta according to the instructions and pour in the sauce;
6. You can use any vegetables for the sauce: tomatoes, zucchini, zucchini, carrots and onions, radishes, potatoes, peas, celery and others;
7. Lagman is prepared with any type of meat, so you should choose according to your taste. Lamb and pork are very fatty, therefore, it will be necessary to reduce the amount of oil. Mixing several types of meat (beef + lamb) is also popular;
8. The following spices are usually used: ginger and star anise flowers, turmeric, all types of peppers, cumin, ground coriander;
9. Traditionally, lagman is decorated with greens when serving. This could be: basil, cilantro, parsley, dill, arugula, wild garlic, jusai onion.

Lagman has long taken its place among hearty main courses and everyone will be happy to try it!