There are many cuisines of the peoples of the world. Some of them are very exotic dishes, while others will like lovers of simple food. And what is lagman? How to cook it? The recipe and some useful tips are presented below.

What is lagman and how did it appear?

So, what is lagman? This dish is made from special noodles with meat and vegetable dressing. Certain special spices and spices are added here, which give a specific flavor and incredible spicy flavor. The recipe for this dish can be anything. For example, you can add all kinds of vegetables: eggplants, carrots, onions, bell peppers, radishes, beans and so on. As for meat, in the classical version lamb is used, but it can be replaced with pork, beef and even chicken or turkey. Noodles are prepared according to a special recipe, it must certainly be thin and long. It is necessary to add spices. Experienced cooks use lazzhan for such purposes. This additive is a mixture of garlic, ground, bitter and red pepper, filled with boiling oil. It is possible to add and greens. The final result depends on the nature of the preparation. So, if the gravy is liquid, then in that case the lagman can be called the first dish. If there is more noodles and less broth, then this dish, most likely, can be classified as second. So the lagman is almost universal. Now, in detail about the origin of the lagman and his homeland. On this account, there are many different opposing opinions and views. Some believe that this dish comes from Italy, because it is so reminiscent of Italian pasta. Others are sure that the first recipe was invented by the Japanese. But most people are inclined to the fact that Lagman is a national Uzbek dish, although scientists have found out that it still has Chinese roots. There is a legend of the appearance of Lagman. So, once upon a time there were three people on the road. All of them walked from afar, very tired and very hungry. But there was nothing to eat, although some ingredients were available for everyone. So, one of the bags took out flour, meat and butter, the second had only two chicken eggs and a cauldron, and the third decided to share spices and vegetables. It would seem that individually these products will not give anything and can not saturate anyone. But one of the three newly made friends turned out to be a pupil of the great cook and assured the travelers that they would all be dined and remain full. And then the enterprising boy kneaded dough from flour and eggs, rolled noodles, boiled it in a cauldron and began to sauce. First he fried the meat on the oil, and then added the vegetables and spices, and then connected the dressing with the noodles. This dish was so hearty and tasty that the Chinese officer who was passing by smelled the scent. He stopped and asked me to treat him. After trying the lagman, the traveler invited the cook to cook this dish for the noble people of one of the cities of China, promising in return immunity. It is necessary to tell a little about the name of the dish. It is believed that this word, translated from the Dungan language (Dungans - the people of Central Asia, come from China) means "elongated dough".

Basic principles of lagman preparation

Are there any special features of cooking such a dish? Yes, there are. We list them.

To cook a delicious and richly colored lagman,it is important to choose the right dishes. The most ideal variant is a real thick-walled cauldron. Thanks to the thick walls, the whole dish warms evenly, and the taste is preserved and opened. But if you do not have it, then you can take a cast-iron high pan with a thick bottom, it will also work. Cast iron ensures proper cooking.

Another important point is the preparation of noodles. It can be purchased in a store, but on the shelves of domestic stores such a product will be difficult to meet, since it is not common and in demand. So it's better to cook everything yourself. Noodles will need to be pulled by hand, which means that the dough should be viscous and elastic and not tear. This will be achieved if certain recommendations are observed. For example, experienced chefs take wheat flour of the highest grade and the so-called durum (second grade flour), mixing it all in equal proportions. Other ingredients are added: water, eggs, salt and soda or vinegar (a classic recipe does not presume such an ingredient), which will give the dough a special taste and a consistency necessary for further stretching. The more carefully and the longer you knead the dough, the easier it will be for you later. Ready-made dough can be stored in the cold and used later, rolled it into a bowl and cleaned in the refrigerator.

It is also very important to properly stretch the noodles. This is quite difficult, so it can take 2-3 hours to prepare perfectly fine and even noodles. And some people do not get anything done at first. Experienced cooks advise first cut the dough into several pieces and roll them into bundles. Certainly you need to lubricate each burn with oil, so that the noodles do not dry out, and the dough does not tear. First, start twisting the dough between the palms, then stretch it, lightly hit the table (gently) and fold in half until the desired thickness is obtained. If nothing works, buy real spaghetti of the best quality. Boil the noodles immediately, throwing it in boiling water. You do not need to mix anything, otherwise the dough will stick together (so the pan should be large). After this, you need to rinse the noodles with cold water, and then lubricate with oil.

The last step is to prepare the sauce. It can be anything. So improvise, add your favorite vegetables: tomatoes, zucchini, eggplant, carrots, onions and so on. Use your favorite meat variety, do not necessarily stop for beef. With spices, you can and even need to experiment, so do not be afraid to leave the recipe.

How to cook noodles for lagman?

The very first and very important stage of preparing this dish is noodles. To make it, you will need the following ingredients:

• 3-4 cups of flour,
• 70 ml of vegetable oil,
• 3 chicken eggs,
• 2-2.5 glasses of water,
• 1 teaspoon of salt,
• 1/3 teaspoon of soda.

Let's start cooking. Beat the eggs in a bowl, add half or 2/3 of a teaspoon of salt. After this, you can whip all this with a fork, mixer or whisk until a homogeneous consistency. Now take a half cup of water, warm it up a little and add to the eggs, mix. Then you can pour in the flour and knead the dough. Do it better on the table or on another flat and spacious surface. But before mixing, dissolve the remaining salt and soda in the rest of the water and periodically moisten the hands in this solution. So the dough will not stick to them and will become more sticky. The consistency of the finished dough will be quite dense. When it is kneaded, cover with a food film or a conventional plastic bag and leave for 20-30 minutes. The present dough a little bit and cut into several pieces. From each part, roll the tourniquet and stretch each sausage separately. To do this, first roll the tourniquet between the palms, then stretch it slightly and tap on the table. Do not forget to constantly lubricate the noodles with vegetable oil, so that it does not tear. The classic recipe assumes long noodles, but do not aim for it, especially if you cook the dish for the first time.

How to cook lagman: several recipes

There are many recipes for cooking lagman. We suggest that you learn a few of the most successful and common. Uzbek classic lagman For its preparation you will need:

• 500 g of noodles,
• 400 grams of lamb,
• 2 onions,
• 2 carrots,
• 150 g turnips,
• 2 pods of chili peppers,
• 1 Bulgarian pepper,
• 2 tomatoes,
• 100 g of string bean,
• 3 cloves garlic,
• salt, greens, pepper to taste,
• vegetable oil.

To begin with it is necessary to prepare all the ingredients. Tomatoes, pour boiling water and peel off the skins, then cut into cubes. Cut the turnip into thin strips. Onion peel and chop, grate carrots on a large grater. Bulgarian pepper is freed from the core and seeds and cut into strips. Chop the garlic. Chop the chili peppers in small pieces. Cut the lamb into strips. In a cauldron or a thick-walled cast-iron pan, warm up the vegetable oil well and fry the meat to light golden crust, then add the onion. After 5 minutes, you can add turnips, beans and carrots. After 10 minutes, add to the ingredients of the sauce tomatoes, chili and bell peppers, cook all 5 minutes, then add the garlic, herbs and seasonings. After 2-3 minutes, pour the water (it should cover the mixture in the cauldron) and simmer the sauce over medium heat for 7-10 minutes, at the end salt all. Then remove the cauldron from the fire, cover and leave for 15 minutes. After that, you can combine sauce with noodles and serve lagman. Crimean-Tatar lagman This recipe will allow you to cook a spicy and spicy dish. So, the list of ingredients:

• 400 g of noodles,
• 300 grams of lamb or beef,
• 2 potatoes,
• 1 medium eggplant,
• 1 Bulgarian pepper,
• 1 tomato,
• 100 g of black radish,
• parsley greens,
• oregano,
• salt to taste,
• seasonings,
• 50-60 g of fat or vegetable oil.

Meat cut into small cubes and fry onfat or vegetable oil in the cauldron, then pour the water (so that it completely covers the meat) and cook. After about 5 minutes, you can add peeled and sliced ​​potatoes. Radish clean and grate on a large grater or cut into strips. Eggplant cut into cubes together with tomatoes (they must first be peeled, placing for a minute in boiling water). Pepper is cut into strips. When meat and potatoes are cooked for 10 minutes, you can add the remaining vegetables (except tomatoes and peppers, run them in 5-7 minutes), but they will first need to be fried in vegetable oil until golden. And after 8-10 minutes, you can add greens, seasonings, and then salt. Turn off the heat, cover the cauldron with a lid and leave for 20 minutes to infuse. Then you can mix the sauce with the boiled noodles. Lagman is ready!

Helpful Tips

Whatever the recipe for the dish, remember thatnoodles should not be boiled and too soft, otherwise the lagman will resemble porridge. As for the preparation of the dough for noodles, it must necessarily stand up to obtain elasticity. And that the ready dish was spicy, change the recipe, add your favorite spices, experiments are welcomed. One can only add that cooking Lagman is not an easy task. But if you know the recipe, the basic principles and secrets of cooking, then the dish will turn out tasty and satisfying.

Comments

comments