Lagman, recipe with photo at home. Delicious lagman in a slow cooker

Soup Lagman is an oriental dish, the ancestors of which were the Uighurs. Subsequently, the dish was adopted by the Uzbeks, Kyrgyz, Chinese. Today lagman has become popular in Russia and in all countries of Central Asia.

There are no special distinctive characteristics in the preparation of the Uighur or Uzbek lagman. Only spices distinguish these two peoples. Thus, the Uighurs prefer the special seasoning laza. There is also an erroneous opinion that the Uyghurs do not add potatoes to the lagman, but the Uzbeks do not add beans. However, there is no standard set of products for preparing this dish; as a rule, all available vegetables are used.

In order for the lagman to turn out to be fragrant and more satisfying, use fat tail fat instead of oil.

How to cook lagman soup - 15 varieties

Very tasty and rich soup, which will certainly appeal to all tasters.

Ingredients:

• Noodles - 150 g
• Beef - 300g
• Onion - 2 pcs.
• Pepper - 1 pc.
• Carrot - 1 pc.
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Eggplant - 2 pcs.
• Greenery.

Cooking:

We clean the vegetables and cut into cubes. Three carrots on a coarse grater. Before slicing the tomatoes, peel them.

To quickly and easily remove the peel from tomatoes, you need to make an incision with a cross and pour boiling water over it. Leave for a minute and you can take it out.

Cut the eggplant into cubes, sprinkle with plenty of salt and fill with water.

We cut the meat into cubes.

Pour 100 ml of vegetable oil into a saucepan. Brown the meat on both sides and take it out. We send the onion to the remaining oil, after 3 minutes add the carrots. When the oil turns yellow, add the tomatoes. Simmer for 4 minutes and return the meat. Pour in the broth. Simmer until tender, about 30 minutes. Salt the meat and add pepper. We continue to simmer. Boil water in a separate saucepan, add pepper, potatoes and eggplant. We cook until ready. As soon as the potatoes are cooked, add the stew with vegetables to it. Cook for 10 minutes, then add the noodles and cook until tender. A couple of minutes before cooking, add the garlic.

Bon appetit.

Of course, today there are many variations of purchased noodles for lagman, but the most delicious lagman is still obtained only from homemade noodles.

Ingredients:

• Tomatoes - 1 pc.
• Carrots - 2 pcs.
• Eggs - 3 pcs.
• Onion - 1 pc.
• Bulgarian pepper - 3 pcs.
• Beef - 1 kg
• Garlic
• tomato paste
• Greenery

Cooking:

We heat the oil in a saucepan and fry the meat on it, after cutting it into medium pieces. After 20 minutes of stewing, add a little water.

Sift the flour and stir in the eggs. Gradually add water. Knead the dough. It takes a few minutes to knead. Let's leave the dough to rest.

When the meat is fully cooked, drain the juice from it. Fry the meat again until crispy. We clean vegetables. Cut into small pieces. Carrots can be rubbed on a coarse grater. First add the onion to the meat, after 1 minute the carrots, after another 1 minute, add the tomatoes. After a couple of minutes, add the tomato paste and garlic. After 5 minutes add paprika. Simmer for 3 minutes. Pour in broth or water. We cook 10 minutes. After removing from heat, add garlic and herbs.

By this time the dough is ready. Divide the dough into 2 equal parts. We roll a thin layer. We roll the layer into a roll. Cut the roll into thin (about 0.5 cm thick) pieces. We get long stripes. This will be our noodle. Thus, we act with other pieces of dough. Boil the noodles in boiling water with oil. We cook until ready.

Lagman soup is served with noodles.

Bon appetit.

Lagman is very loved in the East, but our hostesses cook it very often, not like Borsch, of course, but still often.

Ingredients:

• Veal - 600 g
• Carrots - 2 pcs.
• Vegetable oil - 200 ml
• Onions - 2 pcs.
• Eggplant - 1 pc.
• Potatoes - 4 pcs.
• tomato paste
• Tomatoes - 2 pcs.
• Bulgarian pepper - 1.5 pcs.
• Garlic
• Dill
• cilantro
• Eggs - 1 pc.

Cooking:

Beat the egg with salt. Mix with flour and water. Knead stiff dough. The dough should be exactly cool, like dumplings or manti.

We clean vegetables. Cut all vegetables into pieces. We cut the potatoes into large pieces, and cut all the other vegetables into small ones. We cut the meat into cubes.

Lagman is cooked in a cauldron. Pour the oil into the cauldron, heat it up and send the meat there. Fry the meat to a crisp. After a couple of minutes, add onions and carrots to the meat. Add potatoes after 5 minutes. After a couple of minutes, add eggplant. After a couple of minutes, add the peppers and tomatoes. Simmer for 10-15 minutes. Pour vegetables with meat with water. Bring to a boil and reduce the heat.

At the final stage, add garlic, chili peppers and herbs.

We coat the dough with vegetable oil and begin to stretch the noodles. Let's cook the noodles until done.

Serve soup with noodles.

Bon appetit.

There are several dozen variations of the preparation of lagman. Lagman is rarely prepared with Beijing cabbage and zucchini. But still, such an option for making soup has a place to be.

Ingredients:

• Carrot - 1 pc.
• Eggplant -1 pc.
• Zucchini - 1 pc.
• Onion - 2 pcs.
• Tomatoes - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Beijing cabbage - 1 pc.
• tomato paste
• Herbs and spices.
• Beef.
• Lagman noodles
• Garlic

Cooking:

We clean all vegetables and cut into cubes. Cut the greens from Beijing cabbage, cut the white part into small pieces. We heat the oil in a frying pan. And fry meat on it. Let's add a pinch of zira. Add onion and garlic, after a couple of minutes carrots, after 4 minutes eggplant and zucchini, then Beijing cabbage, after another 5 minutes bell pepper and tomato. Salt vegetables and add spices. It is also necessary to put the beef broth to boil. When it boils, fill them with vegetables and meat. Simmer for another 15 minutes. Boil the noodles in a separate pan. Serve soup with noodles, vegetables and garlic.

Bon appetit.

In fact, the Uighurs were the first to cook the lagman, and only then the Uzbeks followed them, and then the whole east.

Ingredients:

• Meat - beef, sirloin edge 700 gr.
• Onion - 150 g
• Tomatoes - ripe 200 gr.
• Bulgarian pepper - 150 gr.
• Radish - 100 gr.
• Celery stalks - 100 gr.
• Beijing cabbage - 150 gr.
• Green beans - 150 gr.
• Garlic - 100 gr.
• Celery greens - 100 gr.
• Soy sauce - 4 tablespoons
• Lagman noodles

Cooking:

We clean the meat from excess films and fat. Cut the meat into small pieces. We shift half of the meat into a saucepan with a thick bottom. Fill with water and cook for about an hour. Remove foam periodically. We clean the onion from the husk and cut into feathers. Peel the radish. Cut the radish into chunks. Peel the tomatoes and cut into small cubes. We clean the paprika from seeds and cut off the stalk. Cut the paprika into cubes. Celery cut into half rings. Peel the garlic and cut into small pieces. We disassemble the Chinese cabbage into leaves and cut off the greens. Cut the white part of the cabbage into small cubes. Defrost beans and rinse well. Boil noodles for lagman according to the instructions on the package. Heat the oil in a cauldron. Fry the remaining half of the meat until golden brown. Next, add the onion. Salt and pepper. Add celery after 4 minutes, after another 5 minutes add radish and garlic. Simmer for 10 minutes and add tomatoes, paprika and cabbage. Let's add some broth. Simmer, stirring well, then add the beans. Pour in the broth and add the boiled meat. Simmer for 30 minutes. At the very end, add garlic and herbs. Serve lagman with noodles.

Lagman is noodles with fried meat. And if you add herbs and spices, you get exactly the lagman to which we are accustomed.

Ingredients:

• Eggplant - 1 pc.
• Celery - 2 branches.
• Beef - 1 kg
• Kurdyuk - 200 g
• Green beans - 200 g
• tomato paste
• Carrots - 2 pcs.
• Radish - 2 pcs.
• Onion - 2 pcs.
• Beijing cabbage - 1 pc.
• Paprika - 1 pc.
• Spices

Cooking:

In a cauldron, heat up the oil and fry the fat tail on it. Fry the meat in the resulting oil. Carrot cut into cubes. Celery cut into cubes. Onion cut into feathers. Pepper cut into strips. When the meat is golden brown, add the onion. Cut the turnip into small pieces. Cut the eggplant into chunks. When the onion has turned golden, add the turnips and carrots. After 10 minutes, add eggplant and cumin. Cut cilantro into small pieces. After 10 minutes of stewing the eggplant, add the remaining ingredients - beans, celery, peppers, cabbage. Simmer for 10 minutes. Add tomato paste and cilantro roots. Simmer and gradually add spices and chili pepper. In a separate pan, cook the noodles. Serve lagman soup with noodles.

Bon appetit.

To surprise the household, you can spend a little more time than usual and cook lagman. Your work and time spent will be fully appreciated.

Ingredients:

• Beef - 500 g
• Carrot - 1 pc.
• Radish - 1 pc.
• Tomato - 1 pc.
• Garlic - 7 tooth.
• Lagman noodles

Cooking:

We clean the meat from films and excess fat and cut the meat into small pieces. Then we clean all the vegetables and cut into cubes of about 1 cm by 1 cm. Only onions can be chopped coarsely, because in the process of frying it will become smaller. We heat the oil in a cauldron and fry the meat until golden brown, then add the onion and after 10 minutes you can add carrots and green radish. Simmer over low heat. Add oriental herbs and spices, garlic and salt. After 20 minutes of stewing, add the tomatoes. Fill with water so that it hides the vegetables. Close the lid and simmer for 20 minutes.

In a separate pan, cook the pasta for the lagman. When everything is ready, serve the soup.

Bon appetit.

Recipes for this dish can be found apparently, invisibly. Here is another variation of the recipe with potatoes and black radish.

Ingredients:

• Beef - 500 g
• Carrot - 1 pc.
• Onion - 1 pc.
• Black radish - 1 pc.
• Sweet bell pepper - 1 pc.
• Potato - 2 pcs.
• Garlic

Cooking:

The meat is separated from the bone. From the latter, we cook the broth. Cut the meat into small cubes. We clean the vegetables and cut into pieces. There are no special requirements for the shape or size of the cut, but it is better that all the pieces are one small size. Pour the oil into the cauldron and fry the meat on it. When a crust forms on the meat, add the onion. Now every 3 minutes we add a new vegetable, depending on the time of their preparation. That is, carrots, potatoes, radishes, peppers. Pour in beef broth. Simmer vegetables until tender. Remove from heat and add greens with garlic.

Bon appetit.

Lagman is prepared from simple and affordable products, but at the same time, its preparation takes a lot of time. That is why lagman cannot be called a simple soup. However, the result is worth it.

Ingredients:

• Paprika - 2 pcs.
• Tomato - 3 pcs.
• Beef - 400 g
• Onion - 2 pcs.
• tomato paste
• Potatoes - 4 pcs.

Cooking:

Pour a little oil into the multicooker bowl and add the chopped meat. Turn on the Frying program and leave for 10 minutes. Cut vegetables into cubes. When the water evaporates from the bowl, add the onions and carrots. Simmer for 10 minutes and add potatoes and peppers. Simmer, stirring for a few more minutes. Then add tomato paste and spices. Then pour boiling water and turn on the "Soup" program for 1 hour. Serve lagman with greens.

It is this version of the soup that can also be called "Ulyash". Delicious and simple.

Ingredients:

• Chicken - 1 kg
• Noodles - 200 g
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Cabbage - 200 g
• Greenery

Cooking:

Cut the chicken in half and put it in a bowl. Cook until fully cooked.

For the taste of the broth, coarsely chop the carrots and onions and add to the broth. We cook for about an hour. Then we take out the chicken and vegetables. Then strain the broth.

Put the cabbage and carrots into the strained broth. Bring the soup to a boil, remove the cabbage and carrots and add the potatoes. In a separate pan, cook the noodles. Finely chop the onion.

We serve lagman. We put some noodles, a piece of cabbage leaf, a piece of potato, a piece of carrot, a little meat in a plate and fill it with broth.

Bon appetit

Yes, it is difficult to call lagman vegetarian, but for lovers of this oriental dish, exceptions can be made.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 2 pcs.
• Apple - 1 pc.
• Onion -1 pc.
• Tomato paste - 50 ml
• Bulgarian pepper - 1 pc.
• Spaghetti

Cooking:

Peel and chop vegetables. Carrot cut into strips. Onion cut into feathers. Fry the carrots in vegetable oil, after a couple of minutes add the onion. Cut the apple into strips, add to the cauldron after a couple of minutes. We clean the Bulgarian pepper from seeds, cut off the stalk and cut into strips. Add pepper to the cauldron with vegetables. After a couple of minutes, you can pour in the tomato paste and a glass of boiling water. We mix everything well.

Potato cut into cubes. Add potatoes to vegetables. Pour boiling water over and simmer for 20 minutes. Boil spaghetti in a separate pot. Serve lagman soup with herbs.

A good option for lunch, which will quickly become a favorite dish.

Ingredients:

• Beef - 300 g
• Potatoes - 3 pcs.
• Boiled beans - 150 g
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes - 2 pcs.
• Greenery

Cooking:

Cut the meat into small pieces and fry in a pan with a thick bottom. We clean the vegetables and chop them into small cubes. Beans must be boiled in advance.

When a crust has formed on the meat, add onions and carrots to it. After 10 minutes, add potatoes and peppers. After a couple of minutes, add the beans and tomatoes. Simmer for 10 minutes and pour boiling water over. Cook for 20 minutes, serve with herbs.

Bon appetit.

The varieties of lagman soup are apparently invisible, but it doesn’t always turn out to be truly tasty and spicy. You can not worry about this recipe, if you follow it, the result will be an incredibly tasty and hearty soup.

Ingredients:

• Beef - 500 g
• Potatoes - 4 pcs.
• Chickpeas - 180 g
• Udon noodles - 100 g
• Bulgarian pepper - 1 pc.
• Tomato - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.

Cooking:

To save time, it is better to take canned chickpeas. Otherwise, it is necessary to soak the chickpeas for 12 hours in cool water, and then boil until fully cooked.

We clean the vegetables and cut into large pieces.

Saute onions, carrots and peppers in a cast iron pan. When the vegetables are soft, transfer them to a plate. And fry the pieces of meat in this frying pan. Fry the meat until golden brown. Then return the vegetables to the pan, add the chickpeas and cover with water. Cover with a lid and simmer for 20 minutes.

Then add large cubes of tomato and potatoes. Pour in more water and simmer until the potatoes are tender.

Serve lagman with udon noodles. Boil udon according to package instructions.

Bon appetit.

Lagman is very often cooked with lamb, this meat is quite fatty, but it is completely suitable for this dish.

Ingredients:

• Lamb - 300 g
• Potato-5 pcs.
• Tomato - 1 kg
• Onions - 2 pcs.
• Spaghetti -1 pack

Cooking:

Fry lamb in oil until golden brown. In the meantime, clean the vegetables. Cut potatoes into large cubes. Chop the onion into feathers. Cut the tomatoes into large cubes. Add the onion to the meat. Let's wait until the juice evaporates, cover with a lid.

After 10 minutes of stewing, add carrots.

After another 10 minutes, add the potatoes. Pour boiling water over and cook over medium heat for 20 minutes. Add tomatoes and bell pepper after 10 minutes. Then fill with 1.5 m liters of water. Let's add spices. Zira, bay leaf, red pepper hops-suneli. Let's boil. Cover with a lid for 30 minutes. Peel and chop the garlic. Throw the garlic into the pan and leave for 10 minutes. Boil pasta according to package instructions.

Another option is not a traditional lagman.

Ingredients:

• Mushrooms - 300 g
• Carrots - 2 pcs.
• Korean carrot - 200 g
• Onion - 1 pc.
• Radish - 1 pc.
• Radishes - 100 g
• Tomato paste - 100 g
• Greenery

Cooking:

Grind mushrooms and send to a cauldron with oil. Immediately clean the onion, cut into feathers and add to the mushrooms. We clean the carrots and three on a coarse grater. Add carrots to vegetables.

We clean the radish and radish and cut into cubes. Add the radish and radish to the cauldron, add 3 cups of water and reduce the heat. We simmer the lagman under a closed lid for 25 minutes. Then add zira, suneli hops, tomato paste, pepper. Simmer another 5 minutes. Serve lagman with noodles.

Bon appetit.

Lagman is an incredibly tasty and fragrant dish of Central Asian cuisine, which consists of stewed vegetables and meat with the addition of noodles. Lagman is usually made from lamb or beef at home, but there are also pork or chicken options.

Today we will prepare a simple lagman recipe at home, in which you do not need to make noodles yourself. There is not always time for this, so purchased noodles will come to the rescue.

The dish turns out so tasty, spicy and satisfying that I simply have to tell you how to cook lagman at home. So, to business!

Ingredients:

• 400 gr. noodles for lagman
• 500 gr. beef
• 3 potatoes
• 2 carrots
• 2 onions
• 1 large tomato
• 0.5 yellow and red bell peppers
• 2 garlic cloves
• 75 ml sunflower oil
• salt to taste
• 0.5 tsp ground coriander
• 0.5 tsp ground black pepper
• 0.5 tsp ground paprika

How to cook lagman at home:

Wash the fillet, dry with napkins. Cut the meat into small cubes.

Pour odorless vegetable oil into a deep frying pan. Put the pan on the fire and let it get very hot. Then put the chopped beef in it. Stirring, fry it until half cooked.

In the meantime, prepare the vegetables. Peel the onions and cut into thin half rings. Cut the stalk from the tomato, chop it into quarter rings. Sweet pepper (I used half red and yellow) cut into strips.

When the meat is fried until half cooked, add onion and tomato to it, as required by the homemade beef lagman recipe. Stir and simmer the ingredients under the lid for 10 minutes.

Wash carrots and potatoes, peel, cut into medium-sized pieces.

After 10 minutes, add bell peppers, carrots and potatoes to the pan with the rest of the ingredients. Add the garlic passed through the press.

Salt to taste, add ground coriander, paprika and black pepper for flavor and spiciness.

Pour in 750 ml of purified water. Cover the pan with a lid and simmer until the meat and vegetables are tender, about 30 minutes.

At the end of cooking, add finely chopped greens - dill, parsley or cilantro, as required by the lagman recipe at home.

10 minutes before the dish is ready, boil the noodles until cooked. So that it does not stick together, we will boil it in a large amount of salted water with a few drops of vegetable oil. Throw the finished noodles into a colander.

Prepare the most fragrant, rich, delicious classic beef lagman according to our signature recipe with detailed videos and photos! Treat your loved ones.

1 hour

300 kcal

5/5 (5)

Have you eaten lagman? I still remember when I first tried it - it was at the age of ten, during a vacation with relatives in Central Asia. Since then, a lot of water has flowed under the bridge, but still I can definitely say that this soup has already become my favorite, love from the first spoon.

It got to the point that I refused traditional Slavic dishes, demanding lagman for breakfast, lunch and dinner. So you can easily guess what I cook most now for my husband and children.

Today we have on the agenda a delicious beef lagman according to my own cooking recipe, which I developed over years of practice and improvements to classic guides. So let's start the process.

Did you know? Lagman is a national dish among the Uighurs and Dungans in Kazakhstan, Kyrgyzstan and China, and it is cooked there in two forms: as a regular soup and as a rather thick dish, somewhat similar to Hungarian goulash. As you might guess, in the first case, lagman soup contains more fragrant lamb or beef broth, while the second dish is noodles with a complex side dish and gravy.

Kitchen tools

If possible, prepare dishes, appliances and tools in advance that will help you properly cook the perfect beef lagman: a 3-liter thick-bottomed saucepan or a non-stick pan, another 1-liter saucepan, a frying pan with a diameter of 25 cm or more, deep bowls (several pieces) with a capacity of 300 to 950 ml, teaspoons, cotton or linen towels, a colander, tablespoons, kitchen scales or a measuring bowl, a wooden spatula, a sharp knife, a medium or large grater, a cutting board and kitchen potholders. Among other things, you may need a food processor with a chopper or a blender with a variable speed function in order to quickly prepare some soup ingredients.

Required Ingredients

The basis

Important! The suggested recipe includes exactly the set of vegetables that, in my opinion, are best combined with homemade noodles and beef broth, but you can change or add to this list at your own request. Also, if you buy lagman noodles from the store, choose the thinnest variety, otherwise your soup may turn out to be too thick.

Additionally

• 3 - 4 cloves of garlic;
• 7 g ground sweet pepper;

• 25 ml sunflower oil;
• 6 g of table salt.

Did you know? If you understand spices and would like to add your favorites to the soup, then I advise you to cook the lagman in the classic version first, and only then experiment, since it is very, very easy to spoil this dish with additional seasonings.

Cooking sequence

Preparation

Important! If you are the proud owner of a state-of-the-art food processor with lots of attachments for vegetables, I strongly recommend that you prepare potatoes, garlic, onions, peppers and carrots with it: in this way, all of the listed components will be perfectly chopped or chopped, and you will save a whole truckload of valuable time.

The first stage of preparation

Did you know? In order for the beef to be well-fried and give the maximum juice to the vegetables, I recommend that you do not open the lid of the pan too often during the cooking process. You can also prepare frying in a microwave oven or in a slow cooker: to do this, put the ingredients in a suitable dish and simmer them at high power until the meat is partially cooked.

The second stage of preparation

Important! It happens that our dishes are not as reliable as we thought at first. To prevent the ingredients from sticking to the walls and bottom of the pan, add a tablespoon of butter or margarine to the lagman, and then tightly close the dish with a lid.

Final stage

That's all! Your wonderful classic lagman is ready to serve! Don't forget to garnish it with sprigs of dill, cilantro and fresh green salad. In addition, mayonnaise, black bread croutons with cheese and garlic, as well as green onions are great for lagman.

My friend often adds tomato sweet and sour hot sauce or satsebeli to her lagman - it turns out just a bomb for those who love spicy. Needless to say, you can store only the base of the soup, and you need to eat the noodles right away, as it quickly turns into an unpleasant, hard and cold mass.

Video recipe for cooking beef lagman

In the video below, you can see the step-by-step preparation of the perfect beef lagman, so take two minutes of your time and check it out.

Special noodles seasoned with original fried with a set of characteristic spices is considered a Central Asian dish. Lagman stands apart from other dishes. After all, it is truly universal - it is both the first and second course at the same time. The Uzbeks call it chuzma-lagmon, from the Uzbek word meaning "pull". Special noodles, which are prepared for lagman, with special skill can reach a length of up to 5 meters. She is smeared with oil, pressed in water and pulled.

The subtleties of the preparation of the sauce are subject to two goals - obtaining an elegant, flowery, truly oriental look of the finished dish and a flavor accent. Remember what an unsuccessfully cooked pilaf turns into? That's right, in rice porridge with meat. In order for the dish not to become an ordinary noodle soup, the technology must be carried out, spices and consistency must be selected correctly. This dish is very fond of the Crimean Tatars, Uzbeks, Chinese and Japanese.

Long pasta is sold in factory packages, for example, in Uzbekistan they are called Lagmon. Noodles are an important, but secondary component, the main thing in the lagman is still gravy. Spices for the dish are selected in a special way. It includes star anise, cumin, black and red ground pepper, paprika, coriander, cumin. It’s good if you can get onion jusai - it has a characteristic delicate garlic taste. Sometimes it is replaced with garlic feathers or wild garlic.

Lagman - food preparation

A real lagman involves hand-made noodles. However, today a large number of factory-made options are sold, ranging from wide-sliced ​​Italian spaghetti to real spiral-shaped lagman noodles twisted into bundles. In principle, this is a democratic dish. Lamb or beef is used, as well as vegetables (carrots, onions, tomatoes, eggplant, black radish). In terms of cutting, there are no special rules and regulations.

Lagman - the best recipes

Recipe 1: Lagman Noodles

We start cooking with noodles. We use store-bought noodles as a last resort (it is better to choose long egg varieties).

Ingredients: flour (4 cups), egg (3 pcs), vegetable oil (100-150 ml.), salt (half a teaspoon), a pinch of soda.

Cooking method

Break the egg into a bowl, add salt, water, beat thoroughly with a whisk until foam is obtained. Add flour, put on the table. In a separate bowl, pour a glass of water and dissolve a pinch of soda and salt in it. We wet our hands with this water. At the same time, the dough should become more elastic, ceases to stick to hands. We cover the finished dough for a few minutes and leave it to “ripen”. Then divide it into balls, you get about 20 pieces.

Roll out sausages from balls, stretch them with your fingers into a thin straw. The blanks can be 0.5 - 0.8 cm thick. Grease your hands with vegetable oil and roll the sausages even thinner, laying them on a plate in one layer. Leave the dough in the refrigerator to rest. Then repeat the procedure. It should be cooked no more than 4 minutes. Especially thin long noodles are simply scalded with boiling water for 1 minute before use.

Recipe 2: Uzbek Lagman

This is a very rich recipe, it includes a large number of vegetables and spices.

Ingredients: beef (or lamb, 300-400 grams), spaghetti or noodles (500 grams), onions (2 pcs.), carrots (2 pcs.), potatoes (2 pcs.), bell peppers (1 pc.), chili pepper (2 small pods), garlic (2 cloves), green beans (100 grams), tomato (2 pcs), vegetable oil, salt, pepper, herbs.

Cooking method

We cut the onion, turnip, carrot and radish into cubes (1.5 cm side). Scald the tomatoes with boiling water and pour cold water over. At the same time, the peel is easily removed, we cut the pulp into cubes. Sweet pepper cut into strips. We cut the bean pods into pieces of 3 cm, clean and cut the garlic, chop 1 chili pepper, set aside the second.

We cut the flesh of the meat into thin strips, heat the oil in a cauldron and fry the bones at maximum heat. Then add the pieces of meat. They should be fried in their own juices until the fat is clear. Add onion and continue frying. Add turnips, carrots, beans to the cauldron.

We stew everything together, then add the tomatoes, the remaining pepper and garlic. We put the celery in whole branches. We fall asleep spices and add sweet pepper. Another 2 minutes and pour in a little water. The liquid should cover the mixture in the cauldron. Another 10 minutes, add jusai and salt. After 2-3 minutes, remove from heat, leave for 15 minutes to stand. Boil the noodles and store separately.

Recipe 3: Crimean Tatar Lagman

Ingredients: lamb (pulp 400 g), carrots (150 grams), potatoes (350 grams), bell peppers (150 grams), eggplant (150 grams), tomatoes (100 grams, or tomato 30 grams), parsley, bay leaf, green radish (100 grams), fat (60 grams), broth, noodles, salt, sugar, ground pepper, oregano.

Cooking method

Cut the meat into small pieces and fry it in a cauldron. After the formation of a golden crust, pour the meat with broth and cook. Pour boiling water over the tomatoes and peel the skin, grate on a fine grater. Cut other vegetables into cubes, fry in vegetable oil and add to the meat. Add the potatoes directly to the meat. Grind the garlic, put the tomatoes, pepper and salt. We put the boiled noodles separately in a bowl, put the sauce on top, cover with herbs - and to the table! A wonderful lagman in Tatar style will feed a large family and a bunch of guests to the full.

Recipe 4: Chuzma - lagman in the teahouse style

This method differs from others in the way of cooking meat, we cut it into large pieces. When cooking a large number of dishes, it is believed that this way you can keep the meat more juicy. Lagman consists of three components: noodles, vaja (filling) and sauce (laza-chang).

Ingredients: lamb (half a kilo), onion (2-3 pieces), garlic (8-10 cloves), cabbage (150 grams), vegetable oil (50-70 grams), tail fat (50 grams), dzhusai, or garlic stalks , hot pepper pod, star anise, ground coriander.

Cooking method

1. Boil the noodles.
2. Waja. We cut the meat and fry it in large pieces in fat tail fat along with the bones. We cut the onion into thin rings and half rings, add to the meat and fry until a deep color. We cut the carrots in the form of shavings, cabbage and bell pepper into strips. Add a pinch of sugar to finely chopped tomatoes, put everything on the meat and continue to fry. After waiting for the tomatoes to give juice, add spices (cumin, pepper and salt). When the juice has evaporated by half (do not miss it!), put the cabbage, carrots and sweet peppers. Stir and pour in the broth or water from the noodles, so that the ladle is immersed in the liquid with little effort. Add hot pepper and adjust to a very low simmer. We cook 40 minutes. 15 minutes before the end of cooking, put the star anise, turn off the heat and leave for 15 minutes. We separate the pieces of meat and put them on a plate, fill them with vaja.
3. Separately, prepare the seasoning for lagman (laza-chang). Mix a few cloves of garlic with a pinch of ground coriander. Add a teaspoon of ground pepper, sauté the mixture for three to four minutes. Add 3-4 tablespoons of noodle stock. Add a pinch of salt, half a spoon of wine vinegar and transfer to a jar, which should be kept closed.

It would seem that there is nothing difficult in stretching the dough. In fact, you need to be an experienced lagman in order for the dough to stretch and stretch. Knead it and try to stretch it. Tap on the table, twist in your hands like a skipping rope - if the dough breaks, it means that it is not ready yet. Take your time - as a rule, the dough is always not ready at the beginning. Then again collect it into a tourniquet and pull, tap on the table. When the dough reaches an arm's length, pinch it into small pieces, no larger than a walnut. Chuzma should be about the size of a computer mouse wire or even thinner. Fold it in half and pull again. Boiled noodles will be tough and elastic, make sure that they are not overcooked.

Lagman is a Central Asian national dish. It is prepared by different peoples, like those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and drawn, long noodles. They pull it out in a special way: they take a piece of dough and unwind it like a children's jump rope, and this is how a skein of this very noodle is obtained.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

• Beef - 500 gr
• thin long noodles or spaghetti - 0.5 kg
• onion - 2 pcs
• carrots - 2 pcs
• potatoes - 2 pcs
• bell pepper - 1 pc.
• garlic - 3 cloves
• vegetable oil for cooking
• ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash and finely chop.

Peeled carrots and potatoes cut into cubes. Cut the red bell pepper into lengthwise slices, and finely chop the garlic cloves.

Now we put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

After pouring the chopped onions and lightly browning, then potatoes, peppers, carrots, garlic and pour everything with boiling water, salt, pepper and mix.

Cook until fully cooked.

It is time to boil the whole spaghetti, after they are ready, put them on a plate, and fill them with gravy with meat and serve.

Classic lagman recipe

Ingredients:

• Meat - 0.5 kg
• potatoes - 6 pcs
• carrots - 4 pcs
• tomatoes - 10 pcs
• bell pepper - 2 pcs
• zira - 1 teaspoon
• bay leaf - 2 pcs
• red ground pepper - 1/2 teaspoon
• suneli hops - 1 teaspoon
• salt - 1 teaspoon

Cooking method:

We put a cauldron or a deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then put the meat cut into small squares into it and add one teaspoon of salt, mix and cover for 15 minutes with a lid.

We clean and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

The turn has come to the carrots, peel, cut it into small cubes and add to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

Tomatoes and sweet Bulgarian pepper are also cut into small cubes and, after the time has elapsed, pour into the rest.

Pour 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, you need to add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then we pass it through the press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the readiness of the broth, if it is rich, then everything is ready, if not, we continue to cook further until fully cooked.

We cook pasta in the same way as in the photo.

We spread the finished spaghetti on a plate, put the sauce from vegetables and meat on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

• Meat - 600 gr
• potatoes - 4 pcs
• onion - 3 pcs
• carrots - 2 pcs
• garlic - 1 head
• tomatoes - 4 pcs
• sweet pepper - 4 pcs
• tomato - 2 tablespoons
• spices and salt - to taste.

Cooking method:

Wash the meat and cut into small pieces. Peel and chop all the vegetables, peel and chop the garlic.

Now put the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add carrots and continue cooking.

The next in line is potatoes, stew with the rest of the ingredients until half cooked.

It remains to add tomatoes, tomato paste, Bulgarian pepper and finely chopped garlic. And of course, your favorite seasoning and salt.

Pour the whole mixture with hot water and simmer with the lid closed until all the vegetables are cooked.

Put the pre-boiled spaghetti in a lagman, mix.

And voila... the dish is ready!

Beef lagman in a cauldron - a step by step recipe with a photo

Ingredients:

• Beef - 2 kg
• carrots - 3 pcs
• tomatoes - 4 pcs
• red bell pepper - 3 pcs
• onion - 3 pcs
• tomato paste - 4 tbsp. spoons
• vegetable oil - 100 gr
• celery
• garlic - head
• cariander, zira - to taste
• salt and black ground pepper - to taste.

Cooking method:

We prepare all the products, cut into small pieces, such as you like and proceed. We put the cauldron on the fire, pour vegetable oil into it and lower the meat. We start cooking, stirring constantly, since the dish is cooked on fire, it can immediately burn and everything will go to waste.

Pour the seasoning, chopped carrots and fry a little.

For color, put the tomato paste, mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes put celery and onions.

The last ingredient we will have is garlic, which we squeeze through a press. Pour the whole mass with meat broth or plain water and salt to taste.

We leave to stew on hot coals for 1.5-2 hours, while closing the lid.

Put the boiled noodles on plates, and pour the prepared vegetables with meat on top with a spoon.

We cut the greens, decorate with it and serve a tasty and appetizing dish. Especially if it is cooked in nature with love.

Homemade chicken lagman: step by step instructions

Ingredients:

• Chicken - 800 gr
• homemade noodles - 250 gr
• tomato - 2 pcs
• onion - 2 pcs
• carrots - 2 pcs
• adjika - 1 teaspoon
• tomato paste - 2 tbsp. spoon
• olive oil - 2 tbsp. spoons
• peppercorns - 10 pcs
• salt and red ground pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can take only the loin.

2. We clean the bulbs and chop them in half rings

3. My carrots, clean and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. Cut them into pieces

5. Boil cooked noodles or purchased spaghetti until tender.

6. Heat the olive oil in a large frying pan, put the chicken pieces in it and fry until golden brown.

7. Put the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have cooked (you can spaghetti) until cooked, put on a plate, and top with a sauce of vegetables and meat.

12. It remains only to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!