This oriental dish consists of two parts - noodles and waji. You can cook the noodles yourself. To do this, take 0.5 kg of flour, 1 egg and enough water to make a cool dough. Let it stand for 15 minutes, roll it into a roll and cut into thin strips. Boil the finished noodles in salt water, put in a colander, add 1 tsp. vegetable oil and leave under the lid.
When you prepare the lagman, the recipe for waji will be slightly different for different peoples. But the basis will always be meat and vegetables. Small pieces of meat (0.5 kg) must first be fried in oil until crusted, then add onions (1 pc.) And tomatoes (3-4 pcs.). Then put chopped carrots (2 pcs.), Green radish (1/2 pcs.), 1 eggplant, 1 sweet pepper, 2 cloves of garlic, 2 pcs. potatoes and pour 2 cups of cold water. Let everything stew over low heat for half an hour. At the end of cooking season with spices and herbs. You can use a bunch of dill, parsley, coriander seeds, basil leaves or oregano flowers.
The dish is served on the table in deep bowls, put a lot of noodles and greens at the bottom, and pour meat sauce with vegetables on top. Meat, noodles and vegetables are eaten with a fork, and the broth is already eaten with a spoon.
Lagman is very popular with us in Kazakhstan. And they cook it with a lot of broth, that is, they use the recipe for lagman soup, a very satisfying and tasty dish. The meat is cut into small pieces and fried in a cast-iron cauldron on mutton fat. Then in a pan separately stew 1 finely chopped onion and 2 bell peppers for about five minutes. The next batch put chopped green radish and 1 small head of garlic, then add tomato paste or 2 juicy tomatoes and continue to stew.
To prepare a real Kazakh lagman, a dough recipe is used similar to dough for beshbarmak: from 2 glasses of flour, 1 egg and 1 glass of water knead a cool dough. Roll it out very thinly, cut into small sheets of 5 cm and stack them on top of each other. Then they chop thin noodles, let it dry a little and boil it in salted water.
While the noodles are cooked, all parts of the vegetable sauce are mixed well and transferred to a cauldron with meat, poured with 3 glasses of meat broth and brought to readiness. At the end of cooking, salt, pepper and put greens. First, spread the noodles in a deep plate, then pour the gravy. If necessary, add more broth to the plate.
In eastern countries, for the holidays, the lambman recipe from lamb is most often used for holidays . The basis of meat sauce is prepared from the meat of a young lamb . For this, the meat is sliced and stewed separately in a pan with onions and garlic. Then Daikon radish, bell pepper, cabbage, potatoes, beans, eggplant, zucchini and carrots are added, after which all parts are poured with meat broth and stewed until cooked.
A very important ingredient in the dish is a special elongated noodle. In the east, you can watch an interesting sight right on the street where the lagman is prepared , the recipe for making the dough is ordinary, but the technique of rolling it is peculiar. In front of the audience, the culinary specialist draws the dough in different directions, forms thin sausages on a flat table. The dough is stretched so much that it becomes almost transparent, but does not tear at all. The cook boils these thin and long threads in a large pot of water.
In Uigur families this dish is prepared several times a week. Therefore, they attach great importance during the preparation of the girl before marriage to her ability to cook a real lagman. Until now, on the fourth day after the wedding, relatives gather in a young family to evaluate the culinary abilities of the young wife.
Whatever you cook the lagman, the recipe for Uzbeks, Uighurs, Kazakhs, Tatars or Kyrgyz will differ in its features. So, for example, the lagman in Uzbek is a well-cooked dish, and the Chinese get the vegetables half-baked, the Uighurs serve food on the table on a flat dish, and the Uzbeks and Kazakhs in deep bowls. But it always turns out to be a delicious and truly festive dish.