Lagman
by Editorial Staff
Classic lagman is prepared with lamb and long drawn noodles. Our lagman will be with tender rabbit meat since we do not pretend to be the most correct execution of the recipe. We offer improvisation on the theme of a hearty and aromatic dish of meat, vegetables, and hand-made noodles.
Ingredients
- Premium flour – 550 g
- Water – 250 ml
- Egg – 1 pc.
- Salt – 1/2 teaspoon
- Sunflower oil – 225 ml (125 ml in the dough and 100 ml for pulling noodles)
- For waji:
- Rabbit – 600 g
- Bulb onions – 2 pcs.
- Carrots – 1 pc.
- Celery root – 1/4 pcs.
- Dried tomatoes – 50 g
- Dried Bulgarian pepper – 30 g
- Dried eggplants – 40 g
- Potatoes – 3 pcs.
- Garlic – 2 cloves
- Tomato paste – 1 tablespoon
- Fresh cilantro
- Fresh dill
- Fresh parsley
- Vegetable oil – 50 ml
- Spices to taste
- Salt to taste
Directions
- You need to start with the dough so that it has time to stand. In a large bowl, combine water with salt, butter, and egg. Sift flour here and knead a dense homogeneous dough. Form it into a ball and put it in the cold for one and a half to two hours, covered with plastic.
- While the dough is resting, cook. First, fry evenly sized rabbit slices in butter until golden brown. Send the meat to the cauldron where it will cook.
- Then chop the onion in half rings, cut the carrots and celery root into even cubes.
- Fry the onions until golden, then send celery and carrots to it. Simmer vegetables for about 5 minutes, reducing heat. Then send the vegetable fry to the meat.
- Pour dried tomatoes, peppers, and eggplants (or prepared fresh vegetables) into the cauldron for the rabbit and frying.
- Pour the contents of the pan with water, add a spoonful of tomato paste, squeezed garlic, your favorite spices, and salt to taste. Put on a small fire to simmer.
- While the rabbit is quietly bubbling with vegetables, fry the potatoes, cut into even cubes, until evenly golden brown. Put it in a saucepan. Leave the waji on low heat for another 25-30 minutes.
- Now get to your noodles. Divide the dough into 18-20 equal lumps. Roll the lumps into long bundles (15-20 cm), greasing them liberally with vegetable oil.
- Place the harnesses with a snail, cover again with plastic and leave to rest for another 30 minutes. This will give the dough some elasticity.
- Begin pulling the harnesses by rolling them and extending them with your hands. Remember to grease the stretched noodles with butter.
- Boil the noodles in portions (about 2-3 minutes) in a separate saucepan with boiling salted water. Strain the noodles and rinse. Do not pour the broth.
- You can collect the dish. To do this, pour one-third of the noodles into a deep plate, a few spoons of broth, and add waji. The thickness of the soup can be varied to your liking and discretion. Garnish with chopped dill, cilantro, and parsley.
Enjoy your meal!
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