Lagman in Uzbek - recipe and secrets of preparing a delicious dish. Lagman at home

I first tried Lagman in Crimea, in a Tatar cafe. I tried it and fell in love forever!

A magnificent dish, here you have both the first and the second in one plate, and there is meat, and noodles, and a bunch of vegetables. The spices are also fragrant and aromatic - just a song!

Every summer, while vacationing in Crimea, I always dined on lagman. But I haven’t tried cooking at home yet. But the Menu of the Week project gave me a task, and I realized that this was fate, I had to cook! I just brought back seasoning for lagman from vacation, everything matched :) I bought excellent veal ribs for him at the market, the vegetables are now the freshest and most delicious, and cooked them.

What can I say, it’s not difficult at all and simply divinely delicious. The only difficulties I had were making homemade noodles; I’ve never made them before, so I had to tinker a little. The homemade noodles turned out very tasty, and, needless to say, they were inexpensive. But, in principle, if this process also scares you, then you can replace it with store-bought tagliatelle, which will also be good and tasty.

Beef. You can take any part suitable for cooking, not too hard. You can have it boneless, you can have ribs like mine, and before serving, remove the bones and that’s it.

You can buy a mixture of seasonings ready-made, or you can make it yourself; there is nothing particularly rare in it. Mine contains dried tomatoes, chopped and ground paprika, black peppercorns, star anise and cumin. Don’t neglect the seasonings, this is where the flavor of this Central Asian dish lies.

By the way, lagman can be cooked in a slow cooker, it should turn out very well.

Total cooking time – 1 hour 20 minutes
Active cooking time – 1 hour 0 minute
Cost - very economical
Calorie content per 100 g - 67 kcal
Number of servings – 8 servings

How to cook lagman

Ingredients:

Beef ribs – 800 g
Flour - 1.5 tbsp. (200 ml)
Onions - 2 pcs.
Carrots - 2 pcs.
Radish - 1 pc. daikon
Sweet red pepper- 2 pcs.
Tomato – 600 g
Garlic - 6 teeth.
Butter - 1 tbsp.
Vegetable oil- 1 tbsp.
Seasoning - 1 tbsp. for lagman
Salt - to taste
Parsley - to taste
Water - 2 l

Preparation:

I fried the ribs in a frying pan in vegetable oil, put them in a pressure cooker, poured a liter of boiling water and cooked for 30 minutes.

While they were cooking, I started making noodles. For the dough, I sifted the flour, added salt and began adding water and kneading the dough. It should be pretty cool, mind you. Lightly grease the dough with vegetable oil and leave for 10 minutes to proof.

Then she kneaded it thoroughly for about 5-7 minutes and rolled it out thinly with a rolling pin on a table sprinkled with flour.

I cut the dough sheet into 5 strips, folded each one in half, stretched it slightly and folded it again. From this folded dough I cut thin long noodles and lightly fluffed them with my hands.

She opened the pressure cooker, took out the meat and added another liter of boiling water. I added salt and dipped the noodles into the broth for two minutes. You can cook the noodles separately, which is more correct, but they turn out much tastier in the broth.

I caught the finished noodles with a slotted spoon in a colander and doused them with cold water. Covered it and left it for now.

Lagman is a dish of Kazakh cuisine, which organically combines boiled pasta and a thick gravy of meat and vegetables.

How to cook noodles for lagman

Take two eggs and mix them with a couple of teaspoons of salt. Gradually add flour - you will need about two cups of it. Knead the dough and roll it into a ball. Let the dough rest for 30 minutes and then roll it out thinly. Cut the dough into diamonds or wide noodles, let the products dry a little.

Instead of homemade flour products, you can use store-bought spaghetti or noodles.

What kind of meat to take for lagman

In the original, the dish is made from lamb, but not everyone loves it. Then take beef, but also stock up on a small piece of lamb fat - it will give the gravy an unforgettable aroma and taste. Buy meat at the collective farm market - it should be fresh, not frozen.

What vegetables are needed for lagman?

For a hearty dish, stock up on: potatoes, carrots, onions, bell peppers, tomatoes, green beans, garlic. If you like radish, then you can also put it in the lagman. Don't forget about fresh herbs:. basil, dill, cilantro. This aromatic greenery must be in the lagman, but you can add the rest to your taste. You will also need dry spices: cilantro (coriander) and cumin seeds.

Lagman preparation technology

You can prepare the meat and vegetable gravy in advance, and just reheat it before serving. Prepare the gravy in a thick-walled casserole.

Fry 50-70 grams of lamb fat in three tablespoons of vegetable oil. Chop it very finely first.
To the fat add 300 g of beef pulp, cut into cubes the size of a hazelnut. Fry the meat until golden brown.
Add two large onions to the meat. Chop them finely too. Fry the meat with onions until the onions turn golden.
Add diced carrots (1 piece), sweet pepper (2 pieces), radish (1/2 part of a small root vegetable) to the cauldron. Simmer everything together for 3 minutes.
Now add diced tomatoes (2 pieces) and pieces of green beans (100 g) and a couple of cloves of garlic. Simmer until the oil begins to separate from the vegetables.
Add cumin and cilantro seeds to the vegetables and meat and let the mixture simmer for another couple of minutes.
Pour boiling water into the cauldron until it covers the contents and is 3 cm higher.
Add finely chopped potatoes to the gravy and cook the dish for an hour over very low heat.
Season the gravy with salt to taste.

Lagman is a traditional Asian dish. His recipe spread all over the world and became firmly entrenched in the Russian cookbook. Thanks to its exquisite aroma, large amount of meat and tender noodles, lagman will appeal to even the most sophisticated gourmet. Traditionally, the dish is prepared using special noodles, but an egg product is also suitable. Experienced housewives have developed their own recipes, which we will talk about today.

Lagman with pork: a classic of the genre

tomato paste - 140 gr.
garlic - 4 cloves
onions - 3 pcs.
fresh dill - 0.5 bunch
seasonings (any) - to taste
potatoes - 5 pcs.
meat broth - 1.8-2 l.
pork pulp - 1.2 kg.
adjika (dry) - 2 pinches
bell pepper - 3 pcs.
vegetable oil - in fact
carrots - 2 pcs.
noodles - quantity at your discretion

According to classical technology, lagman is prepared using pork, but any type of meat can be used. Lamb, chicken, turkey, beef, veal, rabbit and even horse meat are suitable. Purchase a large frying pan with thick walls and a bottom in advance.
Prepare ingredients, peel and wash vegetables. Rinse and dry the meat, chop it into 2*2 cm portions. It is important to remember that potato tubers are also cut into cubes. At the same time, bell peppers and carrots are chopped into strips.
Fry the meat in a frying pan or cauldron so that a juicy crust forms on the surface. As a rule, 5 minutes of heat treatment is enough for pork. Chop the onion into squares or half rings and add to the meat.
Place the ingredients in a cauldron intended for preparing lagman. Separately, fry the carrots in a frying pan and add them to the pork and onions. Add tomato paste, simmer over low heat for 7 minutes, stirring constantly.
In a separate pan, fry the potato cubes until they form a crust. Pass the garlic through a press, add to the potatoes, simmer for half a minute. Send the components to the bulk.
Pour the broth into the cauldron, salt and pepper the lagman, add your favorite seasonings, adjika, bay leaf, chopped dill. Place the dishes on the stove and set the power to minimum. Simmer for 1.5-2 hours, stirring occasionally.
After 1 hour, evaluate the taste. If the lagman lacks spices, add them. Separately, boil egg or special (lagman) noodles, provide them with a piece of butter. Use as a first or second course, at your discretion. When serving, place 2 cutlery - a fork and a tablespoon.

Lagman with radish

tomato paste - 135 gr.
radish - 2 pcs. medium size
lamb (tenderloin) - 750 gr.
bell pepper - 2 pcs.
turnip - 2 pcs.
egg noodles - quantity at your discretion
potatoes - 5 pcs.
carrots - 2 pcs.
onions (purple) - 2 pcs.
cumin - 3 pinches
garlic - 5 cloves
fresh parsley or dill - ½ bunch

Wash the meat, dry it with paper towels, chop into pieces (size about 2*2 cm). Fry the beef/lamb in hot vegetable oil until golden brown. Transfer the meat to the pan, add the chopped onion half rings.
Grate the turnips and radishes on a coarse grater and fry separately from the other ingredients for 10 minutes. Chop the carrots into cubes, place them in a cauldron and simmer. Throw turnips and radishes here and add a small amount of water.
Rinse the potatoes, chop them into cubes, and fry until crisp. Transfer to the meat, add tomato paste, cumin, pressed garlic, fresh herbs (chopped). Wash and remove seeds from bell peppers and add to the total mixture.
Boil the broth or drinking water and pour the liquid into the lagman. Simmer the dish at low power for about half an hour, 10 minutes before cooking, add salt and pepper. Boil the noodles and serve lagman as a second dish.

Lagman with beef: recipe for a slow cooker

tomato - 3 pcs.
meat broth - 1.3-1.5 l.
egg noodles - 275 gr.
celery - 2 stalks
potatoes - 4 pcs.
garlic - 5 cloves
beef tenderloin - 600 gr.
sunflower oil - 125 ml.
onions (preferably red) - 2 pcs.
bell pepper - 2 pcs.
chili pepper (powder) - 3 pinches
tomato paste - 90 gr.
parsley - 0.5 bunch
ginger root - 15 gr.

Rinse the meat with cold water and pat dry with paper towels. Cut the beef into cubes measuring 3*3 cm, wash and peel the onions, chop into half rings. Wash the pepper, remove seeds, and chop into strips.
Pour boiling water over the tomatoes, leave for a couple of minutes, rinse in cold water and remove the skins. Cut the tomatoes into cubes, pass the garlic through a press and add to the onion.
Wash and dry the celery, chop. Do the same with parsley. Place the pieces of meat into the multicooker bowl, set the “Quick frying” mode, wait for the golden crust to appear.
As soon as this happens, add carrots, bell peppers, onions and potatoes, tomato paste, spices, turn on the “Frying” function, set the timer for 10 minutes. After this, pour the ingredients with meat broth, turn on the “Soup” or “Baking” program.
While the stew is cooking, cook 2 quarts of noodles. salted water. Place it in a colander, season with the prepared meat gravy and pepper. Sprinkle with chopped parsley and serve as a first or second course.

Lagman with beans

onions - 2 pcs.
canned beans - 350 gr.
carrots - 1-2 pcs.
potatoes - 3 pcs.
bell pepper - 2 pcs.
egg noodles - 380-400 gr.
vegetable oil - 45 ml.
fresh tomatoes - 3 pcs.
broth or boiling water - 1.3 l.
dill or parsley (fresh herbs) - to taste

Wash the potatoes and chop them into cubes. Chop the onions into half rings or small slices, chop the carrots into strips. Rinse and deseed the bell pepper and cut into thin slices.
Pour vegetable oil into a non-stick frying pan and fry the carrots and onions. Simmer until a brown crust appears, then add chopped tomatoes to the mixture. Fry the mixture for another 5 minutes.
Add chopped potatoes and beans to the mixture, pepper and add salt and seasonings. Pour broth or boiling water over the dish and simmer on low power for 20-25 minutes. Don't forget to close the container with a lid.
Pour 2 liters into a separate pan. water, add salt and wait until bubbles appear. Boil the noodles, drain in a colander and wait 10 minutes.
When the pasta is cooked, place it in a deep bowl, pour over the meat stew, and sprinkle with chopped herbs. If desired, add broth to the mixture and serve the lagman hot.

bell pepper - 1 pc.
garlic - 4 cloves
young lamb - 550 gr.
egg noodles/spaghetti - 350-400 gr.
carrots - 2 pcs.
onions - 3 pcs.
greens - to taste
potatoes - 4 pcs.
vegetable oil - in fact
dried paprika - 5 gr.

Wash the lamb, pat dry with paper towels, chop into 2-3 cm portion cubes. Chop the onions into half rings, grate the carrots on a coarse grater or chop them into strips.
Cut the potatoes into cubes and fry until golden brown. Pass the garlic through a crush, mix with carrots and onions. Peel the bell pepper and chop into strips.
Prepare a cauldron, pour vegetable oil into it, and place the meat inside. Fry it until half cooked, then add onions, carrots, garlic, bell pepper.
Stir constantly. When vegetables and meat are completely cooked, pour broth or boiling water over them. Water should cover the entire composition. Salt, pepper, add spices and chopped herbs.
After preparing the stew, take the noodles, do not break them, and immediately boil them in salted boiling water. Serve as follows: place noodles in a deep bowl, pour in gravy, and add broth if desired. Garnish the lagman with mint leaves or fresh parsley.

Lagman with tomatoes

carrots - 2-3 pcs.
parsley - 1/2 bunch
seasoning for lagman “Khavaedzh” - 15 gr.
bell pepper - 3 pcs.
beef or veal tenderloin - 850 gr.
tomatoes - 4 pcs.
cabbage - 180 gr.
onions (preferably purple) - 4 pcs.
young potatoes - 6 pcs.
vegetable oil - 85 ml.
egg noodles - quantity at your discretion

First of all, let’s decide on the “Hawaedzh” seasoning; you can buy it in the store or prepare it yourself. If you decide to resort to the second option, use our recipe.
Mix together 5 grams. ground turmeric, 8 gr. coriander, 6 gr. cumin (cumin), 3 gr. cardamom, 6 gr. ground black pepper. Mix all the seasonings, pour into a separate jar, seal, and use as intended.
Boil the egg noodles in salted water with the addition of vegetable oil so that the pasta does not stick together. Prepare a cauldron, pour vegetable oil into it, lay out the beef, cutting it into cubes.
Fry the meat until half cooked. Ultimately, a golden brown crust should appear. Frying duration is 7-10 minutes. Chop onions, carrots, garlic. Add ingredients to beef.
When the frying is ready, pour in a little broth and simmer for a quarter of an hour over low heat. Make sure that the vegetables do not stick to the bottom of the container. When the meat becomes soft, add diced potatoes to it. Simmer the vomit for 15-20 minutes.
After the allotted time has passed, add shredded cabbage and bring it to readiness over low heat. Add more water if necessary. Chop the bell pepper into strips and the tomatoes into cubes, add to the general composition.
Salt and pepper the dish, knead it, add spices, herbs, and bay leaves. Before serving, first lay out the pre-boiled noodles, then place the main composition with meat and vegetables on it. Fill the dish with broth and start tasting.

Important!
Traditionally, lagman is served in semi-liquid form - paste. If you prefer to eat it as a first course, add more broth. When lagman is served for dinner, it is enough to provide the noodles with gravy and season with fresh herbs. Some chefs prefer to decorate their masterpiece with fresh lemon balm leaves, it all depends on personal preference.

Consider the classic technology for preparing pork lagman. Make a dish based on beef or lamb, use additional ingredients. These include canned beans, fried chicken, turnips and radishes, tomatoes, and bell peppers.

Video: how to prepare dough and noodles for lagman

Lagman is noodles seasoned with meat and vegetables. A very popular dish among the peoples of Central Asia and Southern Siberia.

I don't know a country where they don't eat noodles. And each has its own noodles. For example, Korean kuksu, they make it with it. Chinese - udon. And you can find Italian pasta (spaghetti) in all sorts of forms: with , and , and delicious. And many other types of noodles in other countries.

And of course soups. Noodle soups are a separate issue. I think everyone ate it. Maybe with rare exceptions. The Chinese also cook very often, only they have their own noodles and not necessarily made from flour. In general, we realized that noodles take up a lot of space in the menu of mankind, and in lagman its place is most important.

How to cook lagman at home - step-by-step recipe with photos

Preparing noodles for lagman is quite a labor-intensive task. But since we will be preparing a simple lagman today, it’s a little easier for us. We won't make our own noodles, we'll get top-notch Italian noodles from the store.

Some will say that this is not a real lagman, but this is not true. Lagman is real, just not quite classic. The time now is such that everything needs to be done quickly, quickly. So we too will speed up.

Now let's start cooking the meat.

3. Place the meat, cut into cubes of about one and a half to two centimeters, into the hot fat.

We will cook the lagman over the highest heat, stirring occasionally and only occasionally reducing it slightly.

In a few minutes the meat was fried on all sides. But of course it’s not completely ready yet.

4. Cut the onions into half rings and send them to the meat. Reduce the heat a little. We do it between the largest and medium. We stir everything periodically.

5. Bring the onion to softness. Chop the vegetables.

6. Cut the carrots into cubes, cut the green pepper into strips. We send carrots to the meat.

7. We also cut the peeled turnips into cubes and send them for carrots.

8. Cut the eggplant into small cubes and add to the meat and other vegetables.

9. Add cumin to the meat, about 1.5 tsp. Don't forget to mix.

Zira is the dried seeds of the herb cumin.

10. Now add chopped green pepper.

11. Add celery and Chinese cabbage cut into strips. Mix everything again.

12. Place the green beans into a common pot. We have it frozen, but it will instantly melt in the cauldron. So you don’t have to defrost it if you also have a frozen one. Let's get in the way again.

13. Add garlic, about 3-4 cloves cut into 2-3 parts. You can add more if you like. Salt and mix.

14. Take a bunch of cilantro, culinary thread and tie the bunch just above the roots. Cut off the roots and set aside. They will still be useful to us. Finely chop the cilantro.

15. Add chopped fresh tomatoes or canned tomatoes in their own juice to the cauldron, a little.

16. We also send a tied bunch of cilantro roots there. Mix everything well.

17. Well, all the dressing ingredients are in the pan.

18. Add boiling water so that it covers all the vegetables and meat. This is our gas station after all. The main dish is noodles. So see for yourself what consistency you want the dressing to have.

19. Everything was mixed. Now try our seasoning with salt. Test the readiness of the meat.

20. The meat is ready, a little bit of salt. Instead of salt, add a little soy sauce, a couple of teaspoons.

Everything is almost ready.

Last strokes

21. Cut the hot red pepper into strips and add to the dressing. Add to taste, taking into account the taste of the people who will be at the table. If you have children, it is better not to add hot pepper. In general, to taste. By the way, pepper can be added earlier, along with tomatoes. But keep in mind that the longer the pepper is stewed, the spicier the dish will be.

22. Close the lid and after a minute turn off the stove. Please note that if you have an electric stove, it will still heat for 7-10 minutes. Therefore, it is better to remove the cauldron (saucepan) from the stove.

As I already said, lagman is still noodles with seasoning from vegetables and meat, and not meat with noodles. But since we have a simple lagman, we won’t cook the noodles ourselves. We will boil purchased good, preferably Italian, noodles, according to the instructions on the package.

23. Place the noodles in a bowl or deep plate and spread our dressing on the noodles. Sprinkle with chopped cilantro and serve with vegetables and herbs.

Well, look how beautiful it is. And the aroma. Let's pounce.

Bon appetit!

Video - how to make noodles for lagman

Lagman is a tasty and satisfying dish of Central Asian cuisine. In fact, this is both a second course and a thick soup. The classic version of lagman is made from lamb, but on the menu of Tatar and Uzbek establishments you can often find lagman made from beef. The recipe that I want to offer differs from the classic Uzbek lagman in the set of ingredients. This type of lagman is served in many Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish of the Crimean Tatar people. Well, today I propose to cook lagman at home, the recipe is very simple, it does not require any special skills from you or the purchase of expensive overseas products. We can say that the Crimean lagman is a simplified version of the Uzbek one. The dish turns out incredibly tasty, satisfying and aromatic. But in order for a homemade lagman to turn out “excellent”, first of all, it must contain soft, juicy and tender meat. Therefore, I advise you to use a 3-liter cauldron as a cooking utensil, which can be replaced with a duckling or a pan with thick walls. In such a container, the meat will stew well, become soft, not burn and will not be dry.
Thick meat lagman soup is served with a side dish of noodles. And if you have the desire and an extra hour of time, then you can also easily prepare it at home. The main advantage of egg noodles at home is its naturalness. You know exactly what products you will put in the dough, how you will dry it, and you will not skimp on the ingredients that are important for the dish. If you don’t have time to prepare homemade noodles, you can buy ready-made noodles in the store.

Cooking time: 2 hours.
Number of servings: 8.

Ingredients:

800 g beef;
1 bell pepper;
1 carrot;
2 onions;
2 medium potato tubers;
2 medium tomatoes (or 150 g cherry);
1 tbsp. tomato paste;
2 cloves of garlic;
250 g noodles;
a bunch of parsley;
salt pepper;
vegetable oil for frying.

Homemade beef lagman recipe

1. All vegetables for lagman are chopped coarsely. Peel, wash and cut the carrots into large cubes.

2. Also coarsely chop the peeled onion.

3. Wash the beef and cut into large slices (3-4 cm thick). It is important that the slices are not wet and water does not drain from them. You can dry the meat on a napkin or simply place it in a colander.

4. A classic lagman is prepared in a large cauldron; a small cauldron with a capacity of 3 liters is perfect for a home lagman. Pour half a glass of vegetable oil into it for frying and heat it well until the oil begins to sizzle. Then we put all the beef into the cauldron. Be careful, the oil will splatter.

5. Fry the meat over high heat, stirring occasionally so that it gets evenly crusted and does not burn. At this stage it is important not to overcook the beef, otherwise it will be dry and tough in the finished dish. As soon as the beef has turned white and began to release juice, we move on to the next stage.

6. Add coarsely chopped carrots. Do not mix; the carrots should be in an even layer on the meat. In terms of the preparation method, the lagman recipe is very similar to pilaf; you will find a step-by-step recipe for lamb pilaf with photos at the link.

7. Place coarsely chopped onion on top.

8. Fill with water 2 fingers above the level of the onion. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. If necessary, add water to prevent the meat from burning.

9. The beef will be stewed in vegetable juice, which will make it soft and very juicy. The onions and carrots should become very soft, the mass will noticeably settle.

10. While the beef with onions and carrots are stewing, you can rest a little and then move on to preparing the remaining ingredients. Let's get to the potatoes. Peel, wash and cut into large cubes.

11. Pour it into a cauldron next to the lagman. Add water until it completely covers the potatoes. Leave to cook over medium heat until the potatoes are half cooked.

12. Let's get to the bell pepper. We clean it from the stalk and seeds, wash it, cut it.

13. Wash and chop the tomatoes.

14. Move the bell peppers and tomatoes to the lagman, add 1 level tablespoon of tomato paste, salt and pepper to taste. If it’s summer outside and there is an opportunity to use tomatoes that are ground, juicy and fleshy, then you shouldn’t add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are watery, then tomato paste will add the necessary flavor notes to the dish. Mix everything and simmer the lagman soup until cooked, about 5-7 minutes over medium heat.

16. Chop the parsley and squeeze out the garlic. For aroma, cilantro is also added to the lagman, but this is not for everyone.

17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let's brew a little. Since lagman is considered both a main course and a soup, the finished dish should contain a lot of liquid sauce.

18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. See how to cook pasta correctly. Place in a colander and let the water drain.

19. Place noodles in a deep plate, add meat with vegetables and rich broth on top.

Lagman is ready at home! As you can see, the recipe with the photo is quite simple, but very tasty! Bon appetit:).