Lagman: Uzbek cooking recipe

One of the popular dishes of Central Asia is lagman. The Uzbek recipe for the dish must be prepared from "the right noodles." This is the secret of a delicious lagman.

How to cook an Uzbek lagman?

First you need to knead the dough for noodles. To do this, you must take the flour, eggs, salt, soda and vegetable oil. The number of ingredients depends on how much ready-made meals you want. Calculate the calculation, based on the fact that per kilogram of flour you need 2 eggs and 1.5 glasses of water. Knead the dough without adding oil and soda, and leave for an hour. While it is breaking up, take care of the rest.

Cooking sauce

The basis of the lagman dish (Uzbek recipe) is meat watering with vegetables. You can cook it using any meat. But the traditional recipe for making a lagman in Uzbek is made from lamb. Take half a kilo pulp, cabbage, eggplant, onions, garlic, tomatoes, spices and bay leaf. Vegetables can be used in any quantity and composition: add something, for example Bulgarian pepper, something to exclude. It will be good to buy some fatty fat, which will give Special taste and nutrition. If this was not found, then you can use ordinary vegetable oil. Meat cut into the same small pieces. Fry in the melted fat. Chop the onion and attach to the meat. There, too, send garlic, tomatoes, bell peppers and eggplant. Try to cut everything into the same pieces. So the dish will not only taste good, but also beautiful. After the vegetables and meat are fried, pour them with water (it should cover the food), bring to a boil. Salt, put spices and cabbage. The sauce must be cooked until prepared.

Lagman. Uzbek recipe: roll out the dough

Prepare the dough to roll it out as follows. Dilute in half a cup Water a spoon of salt and a half-spoonful of soda. Spread the dough with a mortar. Justify it. Now pinch off small pieces (the size of a walnut) from the dough and roll them out onto long sticks. Each of them oil and stretch a length of one meter. This is done as follows: the tourniquet should be taken for both ends, gradually pulling and slightly beating off the middle of the table. After the diameter of the noodles you started to arrange (it is similar to the diameter of the rod of the ballpoint pen), you can take on the second "wand". How the first batch will be ready, throw it into boiling water. There should be a lot of water so that the noodles do not fuse. Cook it should not more than 5 minutes. Then pour it into a colander, rinse with cold water.

Lagman (Uzbek recipe): served to the table

Almost all the cooking processes are completed. The sauce by the time noodles are cooked, should be ready. In a deep plate, put a small amount of noodles, add a couple of gravy ladles. Top with a generous sprinkle of greens - the dish is ready. Bon Appetit!

Lagman in the multivariate

Modern technology allows you to cook an Uzbek lagman with a multivark. Ingredients for gravy should be put in a bowl and put out for 1-1,5 hours. Noodles can be replaced with ordinary spaghetti. Put into pastry plates of pasta, fill them with gravy and serve to the table.