Laghman in Kyrgyz Style (Thick Soup)

Lagman

Lagman consists of boiled noodles seasoned with sautéed and then stewed vegetables and meat. Lagman has Dungan roots and has long been one of the favorite dishes of the national cuisine. Like pilaf, lagman has many varieties: fried bosolagman, served separately gyurulagman, etc.

The ingredients can also vary significantly depending on the season or the place of preparation.

Notably, the noodles for lagman are stretched by hand. In Kyrgyzstan, lagman is widely popular everywhere.

Ingredients:
Beef — 300 grams (meat)
Lagman noodles — 500 grams
Onions — 2 pieces
Potato — 1 piece
Carrot — 1 piece
Green radish — 1 piece
Tomato — 2 pieces
Bell pepper — 2 pieces
Garlic cloves — 5-6 pieces
Garlic — 2 cloves
Salt — to taste
Black ground pepper — to taste
Vegetable oil — 4 tablespoons
Herbs
3% vinegar

Number of servings: 6

Ingredients for the noodles:
Flour — 3 cups
Salt
Chicken egg — 1 piece
Vegetable oil (for greasing the dough)
Water

How to prepare "Classic Lagman"

Cut the washed meat into medium-sized cubes. Peel and julienne the carrot and pepper. Peel the onion and radish, and finely chop them. Heat oil in a cauldron. Add the meat to it. Fry until golden brown, turning occasionally. Add the onion to the cauldron, and after 2 minutes, add the carrot. After 3 minutes, add the pepper and radish to the ingredients. Salt everything, add pepper and spices to taste. Mix well. Cover the dish with a lid and reduce the heat. Cut the peeled potato and tomatoes into cubes. Finely chop the garlic cloves, and cut the pods into 2 cm pieces. Add the garlic, tomatoes, and potato to the cauldron. Mix the ingredients. Pour enough water into the cauldron to cover the ingredients. Stew the dish for 15-20 minutes under the lid.

How to prepare the noodles for lagman:
So, crack the egg into the flour. Make a salty water mixture, and gradually pour it into the flour little by little. Knead thoroughly with both hands, adding water gradually, as the dough should be firm. If it's inconvenient in the bowl, you can knead it on the table. Knead with the fists of both hands, occasionally moistening the dough with water, or wet your hands and continue kneading. Knead thoroughly, folding the dough over itself, starting with the bottom, then the top, then the right side, and then the left side. Once everything is kneaded well, place the dough in a bag for about an hour to rest. After an hour, take the dough out, roll it out, grease one edge with oil, and cover it with the other end, pressing down lightly with your hands. Now, place your fingers on the dough and cut strips, placing them back in the bag for another 15-20 minutes. Take out one strip at a time and start stretching the noodles, rolling the strips with the palms of your hands... not with your fingers, otherwise, the noodles will be uneven.

Grease a bowl or flat dish with oil and arrange the strips in a spiral, greasing each strip with oil. When the bottom is completely covered, layer with a second tier, and so on. Don’t forget the oil. Once all the strips are arranged, cover with a bag and leave for about 15-20 minutes. Carefully take one strip by the tip and start stretching it—either roll it with your palms or pull it with your index and thumb fingers... (the second method requires skill). Hit the noodles against the table 3-5 times to help stretch the dough further...

Drop the noodles into boiling water, stir, and after about 2 minutes, the dough is ready. Drain in a colander or rinse the noodles in cold water... or spread them on the table and while hot, grease them with a little oil to prevent sticking.

Serve the noodles in portions, topped with vegetables and meat in sauce. You can add herbs. Vinegar is served separately.

Bon Appétit!

Soups of Kyrgyzstan