How to make a lagman

In order for a dish to be called lagman, three components must be present in it: noodles, meat and vegetables. It would seem that everything is simple, but then the difficulties begin.





To begin with, there is no exact definition of whether the first dish or the second. In the menu of a Caucasian restaurant, you will most likely find a lagman in the section "Soups". But in Asia, it will be served for the second, and sometimes without broth at all.





Meat for lagman can be different. Most often it is lamb, sometimes beef or even poultry. The variety of vegetables is staggering. Each chef interprets the recipe in his own way, adding potatoes, beans, eggplant, zucchini, corn, radish, onions, garlic, tomatoes, carrots, celery and much more.





Even with noodles, it's not that simple. Uyghurs recognize only hand-stretched noodles, in Uzbekistan they are chopped with a knife, and in the Caucasus they can sometimes use regular spaghetti. By the way, we have already told you how to prepare egg noodles, which will be an excellent basis for cooking a variety of dishes.





Well, try to take into account all the features and prepare your own version of this appetizing, thick, fragrant, really tasty and very nutritious dish.

Making Lagman Ingredients for Noodles

• 2 eggs
• 100 ml of water
• 1 tsp salt
• flour (how much dough will take)

Ingredients for meat gravy

• 1kg beef
• 2.5 liters of meat broth
• 2 Bulgarian peppers
• 1 bundle of celery
• 400g string beans
• 2 tomatoes
• 4 bulbs
• 1 head of garlic
• 500g cabbage
• 2 tbsp tomato paste
• 100 ml of vegetable oil
• salt and pepper
• greens and sour cream

Preparation

1. Real. lagman It's done manually. To prepare it, mix eggs, water, salt in a bowl and, stirring, gradually add flour.
2. Cover the finished dough with film and put it in the refrigerator for 20 minutes to make it more elastic.
   
   
   
3. Divide the dough into parts, roll into layers 2-3 mm thick, then cut into thin strips with a knife.
   
   
   
4. Crush the strips in flour and boil 7-10 minutes of salted water.
5. After that, lean back on the coop, let the water drain, pour some vegetable oil and stir.
   
   
   
6. Cut the meat with bars, and cubes of Bulgarian pepper, tomatoes, celery. Cut the garlic and onions finely.
   
   
   
7. Put boiling water on the pod beans.
8. Heat the oil in a dish with a thick bottom (traditionally it is a cauldron).
9. When a smoke rises above the butter, put the meat in it. Roast it until it's roasted, then add the onions. Fry, stir, until the onion is transparent.
   
   
   
10. Add celery, after 5 minutes - pod beans, after 5 minutes - Bulgarian pepper, tomatoes and tomato paste.
    
    
    
11. When it becomes soft celery, the roast is ready. Pour the broth into it and add your favorite spices.
    
    
    
12. Bring to a boil and lastly add cabbage.
13. Cover the dishes with a lid and cook the gravy for 50-60 minutes, stirring regularly.
14. Before serving, lay out the noodles at the bottom of the plate.
    
    
    
15. Then fill it with gravy. In a pan, gravy and noodles are never mixed, doing so is a big mistake.
    
    
    
16. Separately serve sour cream and fresh greens.
17. Beef Lagman ready. Bon appetit!

If you don't use all the lagman noodles at once, dry them. To do this, put noodles on top of paper napkins and sprinkle flour. Make sure that the strips are not glued together, each should dry separately. Then put them in a bag and store them in the refrigerator for no longer than 5-7 days. Noodles can be stored in the freezer for several months.