Home Salads and appetizers Soup lagman beef recipe. Soup - lagman at home. How to cook lamb lagman

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Soup lagman beef recipe. Soup - lagman at home. How to cook lamb lagman

Lagman is a popular Asian dish, which is a thick soup or hot with gravy. Every housewife has her own cooking secret. national dish at home, but certain points are still unchanged and mandatory. Real classic lagman they are made from beef, but any meat that is at hand will do: pork, lamb, chicken. The set of vegetables can also be different depending on the season: tomatoes, zucchini, eggplant, potatoes.

For those who do not yet know how to cook a delicious lagman at home, you need to learn the basic rules for creating a dish that accompanies all variations:
The invariable components of the dish are noodles, which it is desirable to make with your own hands, meat and a vegetable mix, which can vary in composition.
Sliced meat is fried with vegetables, and then stewed with the addition of liquid and spices until soft.
Cooked noodles are boiled separately and served with the base in one deep plate.

Ingredients:

800 g long vermicelli
700 g meat
2 large onions
2-3 carrots
tomato paste or 3-4 tomatoes
4-5 potatoes
4 tbsp. l. vegetable oil
ground black pepper
dill, parsley, rosemary, basil.

Classic lagman - step by step recipe with photo:

In a cauldron in vegetable oil, sauté finely chopped onion until transparent.

Cut the meat into small cubes and fry with onions (meat, after cutting, it is advisable to dry a little and fry until dark brown).

Add finely chopped carrots and fry.

Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.

Cut the potatoes into small cubes, add to the sauce and cook until tender.

Add finely chopped greens, bay leaf, close the lid, remove from the stove and let it brew for 10 minutes.

Separately, boil the required amount of spaghetti in salted water, drain the water, rinse cold water(so that the spaghetti does not stick together, if you have cooked it more than once, they must be sprinkled with oil after washing), arrange in portioned plates and pour over the sauce.

Lamb lagman recipe at home

Required for cooking:

Lamb - 700-800 g.,
Margelan radish - 2 medium pieces,
Turnip - 2 medium pieces,
Potato - 5 small
Carrots - 2 medium pieces,
Onion - 2 pcs.,
Bulgarian pepper - 1,
tomato paste-4-5 tablespoons,
noodles (I have ready-made lagman noodles),
garlic, herbs, zira, pepper, salt.

Cooking:

Fry in a frying pan small pieces of meat (in this case, lamb and beef) in boiling vegetable oil with the addition of melted lamb tail fat. Put in a saucepan (cauldron).

Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.

Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with the rest of the products.

Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the readiness, add bell pepper, diced, and season with finely chopped garlic, crushed cumin and pepper.

Put boiled noodles in a plate and pour thick soup, sprinkle with herbs.

Beef lagman with potatoes

Ingredients:

Meat (beef) - 800 g
Potatoes - 6 pieces (medium)
Carrots - 2 pcs. (medium)
Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it is not available, we replace it with cabbage) - 200 g
Onion - 4-5 pcs.
Tomatoes - 3 pcs.
Bulgarian pepper - 3 pcs.
Cilantro (or parsley) - half a bunch
* Seasoning "Khawaej" - 1 tbsp.
Salt, freshly ground pepper - to taste
Bay leaf - 1 pc.,
Vegetable oil - 2-3 tbsp. l.
Noodles (this quantity will be a lot for a lagman, the rest must be dried and removed until the next time):
Flour - 500 gr.,
Eggs - 5 pcs.,
Salt - 1 tsp

* Khawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp Ground cardamom - 1 tsp Ground cumin (zira) - 3 tsp Black pepper (I had ground) - 2 tsp. Mix all the spices, and pour into a jar with a tight-fitting lid.

Lagman preparation method:
We cook noodles for lagman ourselves, knead the dough in a kitchen machine, but if anyone is too lazy to do this, you can buy ready-made egg wide noodles in the store.

We make the dough only on eggs, but you can do the usual dumpling dough(it is easier to knead and roll out by hand)

Put flour, eggs, salt into the bowl of the kitchen machine. knead for 5 minutes. Wrap the dough with cling film and leave to "rest" for twenty minutes. Then knead the dough again and roll out. Roll out as thick as dumplings.

Cut 0.5 cm wide noodles from the rolled dough and boil in salted water.

Pour vegetable oil into a cauldron, heat it up, put the meat cut into cubes. Fry the meat until golden brown.

Add onion to the meat, you can cut into cubes, or half rings. Lightly fry.

Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water so that the vegetables do not burn.

Stew the meat until cooked (until soft). If the meat is harsh, it is better to stew a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add potatoes.

Cut the potatoes into cubes, put in a cauldron with vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage, mix.

Immediately add chopped bell pepper, tomatoes, diced. Stir, simmer for five minutes. Fill everything with boiling water. There is enough water so that, approximately, the water is two fingers above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add greens, bay leaf, if necessary, salt and pepper.

Innings. Put the boiled noodles in a casa (or other deep bowl)
Put a stew of meat and vegetables on top, pour the broth. When serving, lagman can be sprinkled with herbs.

Thick Uzbek lagman

You will need:

Beef or lamb - 0.5 kg.
Thin long noodles or spaghetti - 0.5 kg.
Onion - two pcs.
Carrots - two pcs.
Two potatoes
Bulgarian sweet pepper.
Garlic - three cloves
Greens for your taste
Ground black pepper
Red pepper (paprika)
Vegetable oil

How to cook:

Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare. Especially if you don't cook. homemade noodles. Look, you will find good noodles on sale, now there is nothing in stores.

As always, we need boiling water first. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet pepper can be cut directly with grains.

Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry lightly.

We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.

Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and throw it into a colander.

By the way, we do not break the noodles, but cook them whole.

Put a portion of noodles into deep plates and fill with gravy, top up with broth if desired. Sprinkle finely chopped herbs on top.

Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!

Lagman with chicken, potatoes and tomatoes

Ingredients:

lagman noodles
Chicken fillet
carrot
green radish
bell pepper
tomatoes
garlic
potato
vegetable oil
spices

How to cook lagman with chicken:

Cut the chicken meat into medium cubes. Cut the pepper and carrot into strips, radish and onion into cubes.

Heat vegetable oil in a cauldron. Add fillets. Cook until the meat changes color.

While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Mince the garlic. In 10 minutes. add garlic, tomatoes. Potato.

Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).

Cover and cook until potatoes are done. Turn off. Let it brew. Put the noodles on a plate, pour over the gravy and sprinkle with cilantro and dill.

Video: how to cook a delicious lagman in a slow cooker

But today we will cook lagman in Uzbek.

Uzbeks cook lagman at home themselves. Lagman is especially popular and delicious among the Uighurs and Dungans. As you already know, lagman is noodles and meat sauce with vegetables. So the Uzbeks cook noodles only themselves. No one will go to the store for spaghetti if you have to cook lagman.

No, they do not mind if someone cooks with noodles from a pack, but they ask that you please do not call your soup lagman. Your dish is delicious, but it's not lagman.

How to cook a real Uzbek lagman. Step by step recipe with photo

The most time-consuming part of the Uzbek lagman is cooking noodles. Maybe I think so, I don't really like messing around with dough. Well, let's cook anyway.

In the second video - the recipe, you will see how to cook lagman in nature.

Starting to add vegetables

10. Check the meat. The meat has already changed color in boiling oil, throw onions to it and immediately add one and a half teaspoons of salt and a teaspoon of black ground pepper.

11. Mix everything well, try to get the onion at the bottom.

12. We take on eggplant. We cut off the stem. Cut into plates, and then into cubes, the same size as carrots.

13. Do not forget to stir the meat. Our onions began to seize and we send carrots there. Stir and continue frying for another 5-7 minutes.

14. Cut the potatoes. Like all vegetables, we also cut into small cubes.

Any dish will look prettier and taste better if all the ingredients are cut into approximately the same size.

Pay attention to how many different vegetables we will have in the dish. This gives richness, satiety to the dish.

15. 7 minutes have passed since we abandoned the carrots, add potatoes to the cauldron. Mix well and add eggplant. Mix well again.

We try to prepare the dish so that the pieces of vegetables retain their shape. Didn't break up.

16. Cut the stalk from the tomatoes and cut the tomatoes into small cubes.

We lay all the vegetables in stages. Everything goes in a certain sequence.

17. We send the chopped tomatoes to the cauldron. Tomatoes secrete juice and, as it were, slow down the frying process a little. Mix everything and close the cauldron with a lid.

Passing the tomato paste

18. Pour a little vegetable oil into a separate small pan, wait for it to heat up and put two tablespoons of tomato paste into the pan. In order for the pasta to not have a damp taste, we will sauté it for 2-3 minutes.

19. We spread the sautéed tomato paste to the vegetables with meat and stir vigorously. You will see how gradually the tomato colors the vegetables in such a reddish color. Please note that after adding the tomato paste, you must constantly stir until you fill it with water, otherwise the vegetables may burn.

20. Pour vegetables hot water. Pour enough water to cover the vegetables, but do not bring to the state of soup. It should be like a liquid second course. Stir, close the lid and leave to stew further.

21. As it boils a little, we reduce the fire to a minimum, if only it boils slightly.

22. Cut the bell pepper into fairly thick strips. Try to take multi-colored peppers (for beauty). Throw the chopped pepper into the bowl.

23. Finely chop the hot pepper and also send it to the cauldron. Let's interfere. Close the lid and leave to simmer.

24. All vegetables were abandoned.

25. Press 2-3 cloves of garlic with the flat side of the knife and finely chop, you can grate. Finely chop the dill, send the garlic to the dill. We will need them at the very end.

Let's start cooking noodles

26. We take out the dough. We insisted on it. It became elastic. We slightly knead our kolobok with our hands.

27. Pour vegetable oil into a small plate so that it spreads along the bottom of the plate. Cut the dough into two halves. Take a half and dip it in oil on both sides. We take the second half and do the same, only in a different plate.

28. It is necessary that the dough is well saturated with oil. Therefore, we dip in oil literally from all sides and the ends too.

29. We close both plates with cling film so that the dough rests for 5-7 minutes.

30. We put water in a saucepan on the stove so that it boils. We will cook noodles in it.

31. Remove the film from the dough and cut the halves into approximately equal 2 pieces, each.

32. Feel how oily the dough has become and how well it stretches. Squeezing the dough in your hands, between the palms and pulling it into a flagellum, we get a sausage that is getting thinner.

33. Do not pull hard, otherwise it may break. Pull for some time on the weight, try to keep it even along the entire length.

34. After stretching a little, put the dough back into a plate with a spiral, close it with a film and let it rest for 2-3 minutes. At this time, we are engaged in another piece of dough. And so change every 2-3 minutes until you achieve the thickness you need.

35. Very thin dough we do not need. Thin is usually used in soup. You need about 1 cm of thickness.

Be aware that the dough may tear. Nothing wrong. What length will be the one and weld. It won't change the taste.

36. Now let's collect the rolled out dough. You know, when you unwind a ball of wool, you ask the child to stretch out his hands in front of you and wind the thread around his outstretched arms. It turns out such a big ring. In the same way, only by yourself, without a child, you wrap noodles around your hands and try to stretch it a little.

37. Pulled a little and lowered directly from the hand into boiling water. and so all the noodles. Now we take a special thing, I call it a rake, and in parts we lift the noodles a little out of the water so that it separates and does not stick together. We close the lid.

38. Let the noodles boil and after 3-4 minutes it is ready with us.

Finishing touches and lagman delivery

39. While the noodles are boiling, we throw chopped dill with garlic into the meat. Let's stir lightly. Close the lid and turn off the fire. Let it brew a little.

40. Grabalka take out all the noodles in a deep large cup. Let her cool down a bit.

41. We begin to lay out. We take the noodles directly with our hands and transfer the part into smaller cups, tearing off very long noodles along the way.

42. We scoop up more and thicker than the already prepared sauce and pour it into the noodles. You can scoop up more. In general, as much as you want. How much do you like. If only there was enough for everyone.

The final touch, cut the cilantro leaves and sprinkle the lagman.

This is very long, but very delicious recipe lagman.

Bon Appetit!

If you want to see how to make lagman noodles, watch the video from my previous article. — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

Video - Lagman recipe. Picnic option

Bon Appetit!

Lagman is an Asian dish. There are many options, because it is cooked from beef, lamb, chicken and even pork. However, potatoes, carrots, sweet bell peppers, tomatoes and, of course, special lagman drawn noodles remain indispensable in all recipes. I didn’t find one for sale, so I made it from the usual one.

So, we need: beef (mutton), onions, carrots, potatoes, tomatoes, radish, bell peppers, eggplant, garlic, sunflower oil, herbs, salt, ground black pepper, zira, noodles.

Wash the meat and chop finely. Put in a pan with sunflower oil.

And fry over high heat until golden brown. Ideally, lagman soup is cooked in a cauldron or pot. I have a Zepter heavy bottomed pot.

We shift the fried meat into a pan or cauldron. Pour a little water and simmer until the meat is almost cooked. I had veal and the process was completed in 30 minutes. Then add chopped onion.

Peel the carrots, wash and cut into strips. Add to saucepan.

We clean the radish, wash and cut into cubes.

Wash bell pepper, remove seeds and chop.

Wash eggplant and cut into cubes.

We clean the potatoes, wash them, cut them and put them in a saucepan.

My tomatoes, pour over with boiling water, remove the skin and chop .. Put in a lagman.

Pour water into the pan, cover with a lid and cook until the vegetables are ready. Adjust the amount of liquid to taste: if you want a thicker lagman soup, pour less liquid. But keep in mind that this dish is eaten with a spoon and the broth must be present in it. After all, in fact, lagman is a thick soup. 10 minutes before the end of cooking, salt and pepper the dish to taste, put cumin and bay leaf.

Turn off the lagman soup, add garlic and herbs.

We cook noodles. Put salt and noodles into boiling water. We cook until ready. Drain the water through a colander.

Lagman soup is ready. When serving, put the noodles on a plate, and put the meat with vegetables on the noodles.

Very tasty and very satisfying!

Today I bring to your attention my favorite national dish of the peoples of oriental cuisine, a real lagman is noodles with a thick gravy of meat and vegetables.

When my husband first tried this dish in Fergana, Uzbekistan, he fell in love with oriental cuisine. I often cook pilaf, samsa, lagman at home for my beloved husband.

Do-it-yourself lagman at home turns out to be unusually fragrant and satisfying, it can be both the first and second course . With a large amount of broth, lagman looks like soup, with other cooking methods - noodles with gravy.

Some housewives prepare a “European” chicken lagman, it turns out to be less high-calorie and light. And someone likes lagman with pork, and in Islam it is forbidden to eat pork. At home I always cook classic recipe real Uzbek lamb lagman.

The main components of this delicious food: meat (beef or lamb), homemade drawn noodles (chuzma) and gravy (waja).From vegetables they use - potatoes, eggplants, cabbage, garlic, salted capsicum, tomatoes, carrots, bell peppers, radishes and beans. And the addition of traditional spices and spices determines the unique taste of lagman.

Lagman is prepared at home in a cauldron, and it turns out especially tasty with smoke in a cauldron on wood. Have you cooked lagman on a fire?

Culinary tips and subtleties of cooking lagman at home

Young lamb (sheep meat from three months to one year), such lamb has a delicate texture, a small amount of white fat and has a light red color.

How to cook Uzbek lagman at home: a step by step recipe

In the preparation of this recipe, you cannot change only two ingredients - this is meat and noodles, the rest is up to you.

Someone likes a combination of meat of two varieties, someone has more meat in a dish, someone allows cooking chopped noodles.

How to make gravy

Ingredients:

Lamb - 0.7 kg
sunflower, cottonseed oil - ½ tbsp.
vegetables: peppers, cabbage, green beans, eggplant, tomatoes
root crops: turnips, carrots, radishes, potatoes - 300 gr.
garlic and onion - 1 head
spices: parsley, cilantro, celery, basil, chili pepper - to taste
spices: coriander, star anise, oregano, cumin - to taste
tomato paste - ½ tbsp. l.

The sauce for the dish can be made thick or thinner.

If you want to make a thick sauce, then all the vegetables included in its composition (potatoes are not added here) are cut into strips and only lightly fried, which is why they remain crispy.

A more liquid sauce certainly includes potatoes, and all components are cut into cubes, and then stewed for a long time in a cauldron, as a result of which they turn out to be very soft.

Step by step preparation:

Wash the lamb, peel it from the films and cut into pieces the size of a matchbox.

Pour the oil into the heated cauldron, after it is hot, carefully place the pieces of lamb in the cauldron and salt and pepper.

Wash all vegetables, peel and cut into small cubes. Onion cut into half rings. Chop the garlic.

When the lamb pieces are evenly fried to a light brown crust, start laying in vegetables at intervals of 5 minutes in the following sequence: onions, carrots, potatoes, Bell pepper and finally tomatoes.

Add tomato paste to the sauce, mix the contents of the cauldron, and pour hot water into it, the level of which should be 2-3 fingers above the level of the mixture.

When the sauce boils, reduce the heat under the cauldron, put chopped garlic in the gravy, add all the spices indicated in the recipe, add salt to the sauce, and leave it to simmer under the lid for another quarter of an hour.

Put finely chopped celery leaves and chopped parsley into the gravy, close the cauldron tightly and let the sauce brew a little.

How to make dough and noodles

Cooking noodles will require patience and time from you. So pull the dough for the lagman or get by with store-bought special noodles - it's up to you. In factory packaging, long pasta they are called "Lagmon".

And if you want to really taste the taste of delicious food, you need to make noodles for it with your own hands.

Ingredients:

flour -3 cups
egg - 2 pcs.
water - 2/3 cup
salt, soda
vegetable oil - 2 tbsp. l.

Step by step preparation:

Mix flour in equal proportions, add eggs, salt.

Then pour in warm water and knead the dough in a circular motion.

It will be viscous and will stick to your fingers. Do not rush to add flour, it will make it tough. The dough should be very soft.
Continue kneading the dough, adding a little bit of flour over and over again to make a stiff dough. Gradually it will become pliable. Then knead the dough for a long time and thoroughly.

Roll the finished dough into a ball, wrap in a cloth napkin and leave for one hour in the refrigerator. After an hour, take the dough out, knead it well again, add flour, if necessary.

After an hour, take the dough out, knead it well again, add flour, if necessary.
Roll out the dough into a round. Cut into small pieces, then roll into identical sausages.

It is also very important to properly stretch the noodles. This is quite difficult, so it can take 2-3 hours to cook perfectly thin and even noodles. But if you have patience, then everything will certainly work out. To make it easier to pull the noodles, you need to start with a small amount of dough. Roll out the round dough into a layer, cut the dough into several pieces and roll them into bundles. Be sure to grease each tourniquet with oil so that the noodles do not dry out and the dough does not tear.

First start twisting the dough between your palms, then stretch it, lightly hit it on the table (gently) and fold it in half until the desired thickness is obtained.

Boil the noodles in plenty of salted boiling water. After the noodles pop up, cook for one minute, this is enough. After that, you need to rinse the noodles with cold water, and then grease with oil.

Spices and seasonings

Spices and seasonings play an important role in cooking. Spices are used both during cooking and to create seasoning.

Traditional spices - ground ginger and star anise, cilantro, turmeric, black and red pepper, garlic, zira, coriander, pepper - peas, celery, jusai (onion, which gives the delicacy a light garlic flavor), also dominates the dish raikhon (purple basil)

How to serve lagman

Serve such an Asian dish for a family dinner should be hot in deep bowls.

Lagman is combined in one dish before use. If the meat is fried in large pieces, then cut it into portions. And if the noodles are cold, pour boiling water over them.

First, put the boiled noodles in the bowl, then put the pieces in it boiled meat and vegetables and fill everything with rich meat broth.

We cut more greens - dill, parsley. Add cilantro for extra flavor. To make the dish spicier, you can season with crushed garlic and dill seeds, with the addition of ground red pepper, serve spicy sauce and vinegar sauce.

This classic version cooking lagman in Uzbek, but this recipe can also be varied according to the season, the availability of products and taste preferences.

If you liked the recipe, put "Class" and share this article with your friends on social networks.

Lagman - original oriental dish, has its own unique taste and aroma. The dish contains noodles self made and vegetable (meat) frying with a large number of spices. Culinary experts consider lagman to be both the second and the first course. Let's see in detail how to cook lagman using various recipes.

What products will be needed

Homemade noodles. It is made by hand from flour. durum varieties wheat, from a mixture of flour of the highest and second grade, as well as rice flour.
Vegetables - onions, tomatoes, sweet peppers, carrots, garlic, potatoes
Lots of different spices

How to cook lagman: sequence of actions

Homemade noodles are the basis of lagman. It is she who gives the dish a unique look and taste. You will have to make noodles yourself, it is important to choose high-quality flour from durum wheat.

In addition to it, the dish consists of a special sauce. The noodles are cooked separately in a saucepan, and the sauce with meat is cooked in a cauldron. Then the noodles are laid out on a dish and poured on top of the sauce (dressing).

Ingredients:

1 kg flour
a couple of eggs
0.3 liters of water
salt and vinegar to taste

Cooking:

Unload the flour into a deep bowl, mix with water at a temperature of 30 degrees and beaten eggs. Knead the dough until it becomes homogeneous. The quality of the dish depends on the dough, so it must be kneaded in good faith. When the dough becomes soft and plastic, put it in the refrigerator for half an hour, wrapped in food stretch film.
After the dough has stood, we proceed to stretching. To do this, the dough must be divided into 5-6 parts, each of which is rolled out in a thick layer. Each such piece should be smeared with sunflower oil and set aside for a quarter of an hour. Then they need to be stretched, as the length of the skein increases, the noodles roll into a skein.
Rolled noodles should be boiled immediately. Pour a large amount of water into a saucepan and put it on fire, and after the water boils, carefully load the product into it. Cooking time - up to five minutes. After cooking, empty the noodles into a colander and rinse them. To prevent the noodles from sticking together, brush them with sunflower oil.

How to make lagman sauce

classic sauce according to the Uighur recipe - composition:

Potato - 0.5 kg
Carrots - 300 g
Radish, sweet pepper - 1 piece
Tomato - 300 g
Cabbage - 200 g
Low-fat lamb (fat-tailed sheep) - 0.5 kg
meat broth– 0.3 kg
Bay leaf - 3 pieces
Red and black pepper, salt, other spices - to taste
Vegetable oil - 100 g
Bulb - 2 pieces
Garlic - 1 head

Cooking:

Pour vegetable oil into the cauldron, put it on fire.
While the pot is heating up, chop the onion.
Add the onion to the pot, fry it until golden brown.
While the onion is simmering, peel and chop the garlic.
Finely chop the meat, stew it in a cauldron until the meat is lightly browned.
Cut and chop all other vegetables, except tomatoes, stew them with meat.
By the time it is half cooked, add spices to the dish, as well as finely chopped tomatoes.
After 5-10 minutes, pour in the broth, add the bay leaf.
At the last stage, pour the sauce over the noodles, boiled and laid out in advance on plates or a common dish.

How to cook lagman at home: the best recipes

Carrots - 5 pieces
Tomato - 4 pieces
Beef - 0.5 kg
Radish - half
Bulb - 2 pieces
Sweet pepper - 1 piece
Greens - 1 bunch
Garlic - 1 head
Meat broth - 1 liter
Potatoes - 5 pieces
Vegetable oil - 100 g
Spices - to taste

Cooking:

Finely chop all vegetables, except tomatoes and garlic, and fry in a cauldron.
Finely chop the meat, add to the cauldron with vegetables, simmer for another quarter of an hour.
Chop the tomatoes and herbs, chop the garlic.
Add garlic and broth to the cauldron, add spices.
As the sauce boils, load finely chopped potatoes into the cauldron, reduce the heat. The sauce is stewed for half an hour.

Beef and lamb - 400 g each
Vegetable oil - 100 g
Garlic - 1 head
Ramson - 200 g
Green onion - 350 g
Meat broth - 0.5 liters
Tomato paste - 50 g
Spices - to taste

Cooking:

Finely chop the meat, stew it in a preheated cauldron with vegetable oil.
When the meat is browned a little, add finely chopped greens and garlic.
After 5 minutes, add spices and tomato paste.
After another 10 minutes, add the broth and simmer until fully cooked.
Put the hot meat on a plate.
While the sauce is preparing, boil the noodles.
Arrange it on plates and pour over the prepared sauce.

Lamb and tomatoes - 350 grams each
Onions, carrots - 2 each
Bulgarian pepper - 3 pieces;
Garlic - 1 head
Potato - 0.5 kg
Greens - 1 bunch
Spices - to taste

Cooking:

Finely chop the meat, fry it until a crust forms.
Cut vegetables, except for potatoes. Simmer for a quarter of an hour.
Cut the potatoes, add it along with spices. Simmer for 10 minutes.
Grate the tomatoes, add to the cauldron, simmer the dish until cooked.
While the sauce is preparing, boil the noodles.
Arrange the hot meat with vegetables on the noodles arranged on plates.

Water - 700 g
Rice starch - 60 g
Vegetable oil - 70 g
Garlic - 1 head
Ramson stalks - 100 g
Tomatoes - 4 pieces
Egg - 1 piece
Onion - 3 pieces
Spices - to taste

Cooking:

Cooking studen. To do this, pre-fill the starch with water. To harden the jelly, it is better to hide in the refrigerator.
Heat a cauldron with vegetable oil, add vegetables chopped into small cubes, and then spices.
Stew vegetables until half cooked, then add 450 grams of water to the lagman.
Bring the dish in a cauldron to a boil, then simmer for 10 minutes.
Remove the cauldron from the fire, cool.
While the sauce is cooking, boil the noodles and arrange them on plates.
Finely chop the egg, add to the bowls of noodles, pour the noodles and the egg with jelly.
Decorate the dish with herbs.

Vegetable oil - 80 g
Onions - 2 pieces
Potato - 400 g
Pepper - 2 pieces
Tomato - 4 pieces
Garlic - 1 head
Star anise - 2-3 inflorescences

Cooking:

Add oil and chopped vegetables to a heated cauldron. Fry until half cooked.
Add 20 grams of water, simmer until tender.
Pour gravy over meat.
While the vegetable sauce is cooking, cook the noodles.
Divide it among plates and add meat and gravy to it.

The key to successful noodle cooking is the right choice of flour. We advise you to make a mixture of good flour of the highest and second grade.

Cooking noodles for lagman is not so easy. If the dough does not stretch, you need to tap it on the table. If the noodles are torn and not stretched, you need to put the dough aside for a quarter of an hour.
It is convenient to stretch the noodles like this: stretch the dough between two hands. Then the noodles are folded in half, and so on.
The thickness of the noodles is 3-4 mm.
When cooking, you need to be careful - if the noodles are digested, they will be tough.
A slow cooker is sometimes used to prepare a dish.

The video master class will help you learn how to cook a real lagman and homemade noodles.

We considered several options for preparing lagman. Write in the comments if you liked our recipes. Maybe you cook this dish in a different way? Share your recipe!