Lagman

by Editorial Staff

Probably everyone has already tried lagman today. Or haven’t you tried it yet? This dish is very popular among the peoples of Central Asia. So we decided to try another recipe and share it with you.

Cook: 1 hour 30 minutes

Servings: 4

Ingredients

  • Beef pulp – 350 g
  • Melted butter – 3 tbsp
  • Onions – 2 heads
  • Carrots – 4 pcs.
  • Radish (optional) – 0.5 pcs.
  • Sweet pepper – 4 pcs.
  • Tomatoes – 3-4 pcs.
  • or tomato puree – 4 tbsp
  • Potatoes – 4 pcs.
  • Garlic – 8 cloves
  • Meat broth – 4-5 glasses
  • Salt – 1-2 teaspoon (to taste)
  • Black pepper – 1 pinch (to taste)
  • Parsley greens – 1 bunch (to taste)
  • Celery greens – 0.5 bunch (to taste)
  • For noodles:
  • Flour – 3 cups
  • Water – 1 glass
  • Salt – 1.25 teaspoon

How to cook lagman:

Directions

  1. Sift flour into a bowl.
  2. Combine flour with water, add salt (1 teaspoon).
  3. First, stir the dough with a spoon.
  4. And then hand knead the hard dough.
  5. Shape into a sausage. After greasing the surface of the dough with oil, leave it for 10 minutes.
  6. Then roll out the dough into a very thin layer (0.5-1 mm).
  7. Fold the dough 16 – 32 times and cut.
  8. Expand the noodles. Do not cut the noodles across.
  9. Pour 2.5 liters of water into a cauldron, put on fire, boil. Salt (0.25 teaspoon). Dip the noodles in salted boiling water, bring to a boil, stirring occasionally. Cook over medium heat until tender (4-6 minutes).
  10. Put the noodles in a colander, rinse with cold water. Cover and set aside.
  11. Prepare lagman sauce. Wash the meat, cut into small pieces (about 1-1.5 cm in size).
  12. Peel the carrots, wash and cut into thin strips or grate on a coarse grater.
  13. Peel the onion, wash and chop finely with a knife.
  14. Peel the garlic, chop finely with a knife.
  15. Wash the pepper, remove the seeds, cut into strips.
  16. Wash tomatoes, peel, chop with a knife, or grate.
  17. Peel, wash, and cut the potatoes into cubes (approximately 1 * 1 cm).
  18. Wash greens and chop finely with a knife.
  19. Preheat the cauldron. Add oil. Fry chopped onions, carrots, radishes (optional), and bell peppers in oil over medium heat, stirring occasionally, for 5-7 minutes.
  20. Then add to the meat, prepared tomatoes (or tomato), chopped garlic. Season with salt and pepper to taste.
  21. Pour everything with meat broth and bring to a boil.
  22. Then dip the diced potatoes in the sauce.
  23. Stir the sauce, bring to a boil, simmer until tender for 25 – 30 minutes over low heat.
  24. Pour the noodles in a colander with salted boiling water, drain the water, and then divide into four portions and put each portion on a deep plate.
  25. Next, pour the sauce over the noodles and sprinkle the lagman with chopped parsley or celery.
    Lagman is ready, you can serve!

Enjoy your meal!

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