Lagman in Kyrgyz
by Editorial Staff
A hearty meat dish of Central Asian cuisine. With homemade noodles and vegetables.
Cook: 1 hour 20 minutes
Servings: 4
Ingredients
- For the test:
- Water – 0.75 cups
- Flour – 2 cups
- Salt – 1 pinch
For the sauce:
- Beef – 300 g
- Butter – 60 g
- Bulb onions – 1 pc.
- Tomato paste – 50 g
- Radish or potatoes – 200 g
- Garlic – 4 cloves
- Salt – 0.5-0.75 teaspoon
- Black pepper – 0.25 teaspoon
For filing:
- Vinegar – 1-2 tbsp
Directions
- Prepare unleavened dough from flour and water. To do this, sift the flour, pour in water, add salt.
- Knead the dough gradually. Cover it with a towel and leave for 30-40 minutes.
- Prepare the sauce: finely chop the meat.
- Wash radish or potatoes, peel, and cut into cubes.
- Peel the onion and chop finely.
- Heat vegetable oil in a frying pan. Put the meat, fry until golden brown over medium heat (5-10 minutes). Stir from time to time.
- Add finely diced onion and radish (or potato). Mix. Fry for another 5 minutes.
- Peel, wash, and chop the pepper.
- Add pepper, continue to fry for 3-5 minutes.
- Peel, chop, and crush the garlic.
- Then add the tomato puree, chopped garlic.
- Pour in water or broth, cover, and simmer until tender (30-35 minutes).
- Roll out a thin layer of dough, cut the noodles.
- Boil water (2 l), salt (1.5 teaspoon). Dip the noodles in boiling water, boil them in salted water until tender (7-10 minutes).
- Drain the water, rinse the noodles.
- Chop the herbs.
- Arrange the noodles on bowls.
- When serving, pour the noodles with sauce and herbs. Serve the vinegar separately.
Enjoy your meal!
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