There are many cuisines of the world. Some of them have a very exotic dishes, while others will appeal to fans of simple food. What is Lagman? How to cook it? The recipe and some useful tips are given below.
Back to contents
What is Lagman and he appeared?
So, what is Lagman? This is a special dish of noodles with the sauce of meat and vegetables. Be sure to add here and special herbs and spices, which give a specific taste and an incredible spicy flavor.
The recipe for this dish can be anything. For example, you can add all kinds of vegetables: eggplant, carrot, onion, pepper, radish, beans and so on. As for meat, in the classic version uses lamb, but it is quite possible to replace the pork, beef and even chicken or turkey. Noodles is preparing a special recipe, it must necessarily be thin and long. Be sure to add spice. Experienced cooks used for such purposes lazzhan. This additive is a mixture of garlic, minced, bitter and red peppers, drenched with boiling oil. It is possible to add fresh herbs.
Cooking depends on the characteristics of the final result. So, if the sauce is liquid, then the Lagman could be called a first course. If there will be more or less noodle soup, then this dish will most likely be attributed to the second category. So Lagman virtually universal.
Now, the details of the origin of Laghman and his homeland. On this score there are many different views and opposing views. Some believe that this dish came from Italy, because it is so reminiscent of Italian pasta. Others believe that the first recipe invented by the Japanese. But most people are inclined to think that Lagman - is a national Uzbek dish, though, scientists have found that it still has Chinese roots.
There is a legend of the appearance of Laghman. So, once upon a time we met on the road three. All of them came from afar, very tired and very hungry. But there was nothing to eat everything, even though some of the ingredients each had. So, one of the bags took flour, meat and butter, and the second had only two chicken eggs and kettle, and a third decided to share with spices and vegetables. It would seem that such products are individually nothing will not be able to satisfy anyone. But one of the three newly made friends turned out to be a disciple of the great chefs and has assured travelers that they have dinner and stay full.
And then the enterprising kid knead the dough made of flour and eggs, rolled noodles, cook it in a cauldron and began dressing. He first fry the meat in butter, then added vegetables and spices, and then joined the filling noodle. This dish was so hearty and tasty, scented fragrance that passing by a Chinese official. He stopped and asked to treat it. After tasting Lagman, a traveler suggested the chef to cook this dish for the noble people of one of the cities in China, promising to return for immunity.
It is necessary to tell a little bit about the name of dishes. It is believed that the word translated from the Dungan language (Dungans - peoples of Central Asia, who came from China) means "pull test".
Back to contents
The basic principles of cooking Laghman
Are there any particular preparation of this dish? Yes, there are. Here they are.
To prepare a tasty and nourishing Lagman, it is important to choose the right dishes. The most ideal option - it is a real thick-walled kettle. Due to the thick walls, all the dish is heated evenly, and taste properties are preserved and expanded. But if you have not proved it is possible to take the high iron pan with a thick bottom, it is also nice. Iron ensures proper cooking.
Another important point - it is cooked noodles. It can be purchased at the store, but on the shelves of local stores such product will be difficult to meet, because it is not common and popular. So it is better to cook it yourself. Noodles will need to manually draw, which means that the dough should be viscous and elastic and does not tear. Achieving this will be possible, if you follow some guidelines. For example, experienced chefs take wheat white flour and the so-called durum (flour Class II), mixing it all in equal proportions.
Add other ingredients: water, eggs, salt and baking soda or vinegar (a classic recipe ingredient is not intended), which will give a special taste test and required for further stretching consistency. The more accurate and longer you knead the dough, the easier it will be then. The finished dough may be refrigerated and used later, roll it into a ball and put it in the refrigerator.
Another very important to stretch the noodles. It is quite difficult, so it is perfect to prepare thin and flat noodles can take 2-3 hours. But some do, and the first time it fails. Experienced cooks are advised to first cut the dough into several pieces and roll them into bundles. Be sure to lubricate every tow oil to dried noodles are, and not to tear the dough.
First, start to roll the dough between your palms, then stretch it, flip on the table (carefully) and fold in half as long until a desired thickness. If all else fails, buy a real spaghetti the best quality. Boil noodles should immediately, throwing it into boiling water. Stir do not need anything, otherwise the dough slipnetsya (hence the pan should be large). Then you need to rinse the noodles in cold water and then oiled.
The last step - the preparation of the sauce. It can be anything. So, improvise, add your favorite vegetables: tomatoes, zucchini, eggplant, carrots, onions and so on. Use your favorite meats, not necessarily dwell on beef. With spices, too, can and should be experimenting, so do not be afraid to move away from prescription.
Back to contents
How to cook the noodles for Laghman?
The first and very important stage in the preparation of this dish - it's noodles.
To make it, you need the following ingredients:
3-4 cups of flour,
70 ml of vegetable oil,
2-2, 5 cups of water,
1 teaspoon salt,
1/3 teaspoon baking soda.
Getting cooking. Break the eggs into a bowl, add half or 2/3 teaspoon of salt. Then you can all beat with a fork, whisk or electric mixer until smooth. Now take one and a half cups of water, a little warm up and add it to the eggs and mix. Then you can add flour and knead the dough. Make it better on a table or other flat surface, and spacious. But before the batch is dissolved in the water balance of the remaining salt and soda and periodically moisten your hands in the solution. Since the dough will not stick to it and become more viscous. The consistency of the dough will be quite dense. When knead it, cover with cling film or a conventional plastic bag and leave for 20-30 minutes.
Real test upholster a little and cut into several pieces. From every part of the roll harness and drag each sausage separately. To do this, first roll it between the palms of the harness, and then tap and drag a little on the table. Do not forget to constantly lubricate the noodles with vegetable oil so that it does not tear. The classic recipe involves long noodles, but do not aspire to this, especially if you are cooking a dish for the first time.
Back to contents
How to cook Lagman: several recipes
There are many recipes for Laghman. We invite you to learn some of the most successful and popular.
Uzbek classical Lagman
For its preparation is required:
500 g of the noodle
400 g of mutton,
150 g turnips
2 pods of chili,
1 bell pepper,
100 grams of green beans,
3 cloves garlic,
salt, herbs, pepper,
To get started is to prepare all the ingredients. Tomatoes pour over boiling water and clean from the skin, then cut into cubes. Turnips cut into thin strips. Clean and chop the onion, carrots grate. Bulgarian pepper release from the core and seeds and cut into strips. Garlic chop. Chili pepper cut into small pieces. Mutton chop into strips. The thick-walled cast-iron cauldron or saucepan, heat the oil well and fry the meat on it to light golden brown, then add the onions. After 5 minutes, you can add turnips, beans and carrots.
After 10 minutes, attach to the ingredients of sauce tomatoes, chili and pepper, cook for all of 5 minutes, then add the garlic, herbs and spices. After 2-3 minutes, pour the water (it should cover the mixture into the cauldron) and simmer the sauce over medium heat for 7-10 minutes, season with salt at the end of everything. Then remove the kettle from the heat, cover and leave for 15 minutes. You can then connect the sauce and serve with noodles Lagman.
Crimean Tatar Lagman
This recipe will allow to cook spicy and savory food. So, the list of ingredients:
400 g of the noodle
300 g of mutton or beef,
1 medium-sized eggplant,
1 bell pepper,
100 g of black radish,
Salt to taste,
50-60 g of fat or oil.
The meat cut into small cubes and fry in fat or vegetable oil in a cauldron, and then pour the water (so that it is completely covered meat) and cook. After about 5 minutes, you can add peeled and chopped potatoes into strips. Radish clean and rub on a coarse grater or cut into strips. Eggplant with diced tomatoes (they need to pre-peel, placing in boiling water for a minute). Pepper cut into strips.
When the meat and potatoes Cook 10 minutes, you can add the remaining vegetables (except tomatoes and peppers, they run 5-7 minutes), but they first need to fry in vegetable oil until golden brown. And after 8-10 minutes you can add herbs, spices and then salt. Turn off the fire, cover the kettle with a lid and leave for 20 minutes to draw. You can then mix the sauce with boiled noodles. Lagman is ready!
Back to contents
Whatever the recipe, remember that the noodles are boiled should not be too soft, otherwise Lagman will resemble porridge.
With regard to the preparation of the dough for noodles, then it must necessarily stand to gain elasticity. And to the finished dish was spicy, change the recipe, add your favorite spices, experiments are welcome.
We can only add that cooking Laghman - employment difficult. But if you know the recipe, the basic principles and the secrets of cooking, the dish will turn out delicious and satisfying.