Have you ever tried Lagman? Surely you came to taste delicious aroma of roasted meat, accompanied by the fragrance of fresh parsley and celery and tart smell of cumin and coriander; amber and delicious slices of fat floating in the broth, and thin noodles in harmony with delicate vegetables perfectly complement the taste and flavor of meat. Lagman - one of the favorite dishes of admirers "real man food."
This eastern dish consisting of a special type of noodle (actually Laghman) and the gravy from the meat and vegetables; These two components of the dishes are prepared separately, and before serving, combine them in the preheated Kase - Uzbek dish.
Virtually every country in the world has a national dish resembling Lagman: cooked separately, but filed with noodles and sauce of meat and vegetables; noodles in each country is different - thick or thin, cutting or pulling, rice or wheat. And different ingredients that are added to the gravy. In Korea, for example, use a fresh cucumber. In Lagman Tatar added red vinegar, katyk, a mixture of different peppers, cumin and saffron. The recipe Laghman Siberian characterized in that it contains a minced and marinated cucumber. Malaysia is ready to "Lax" it made with chicken and coconut milk. And in Latin America, lay the fish instead of meat, and call this dish "Chupin." In this article you will find entirely. The necessary information about Lagman: recipe and photo of the finished dish.
The main components and ingredients Laghman
To get a real Lagman, recipe should be fairly accurate. For preparing Laghman vadzha (there are also other names - Kyle, brine) and chuzma.
Vadzha - a sauce, which is cooked in a cauldron. Taste vadzhi should not distract the attention of the consumer; it is important that all the ingredients of Laghman most in harmony with each other. For options Uighur dishes meat and vegetables are roasted at high heat, so that the finished dish vegetables lightly crunched. The rest of the recipes suggest steamed vegetables over medium heat until cooked; cook the vegetables are considered only when they are very soft.
For Laghman often taken lamb, but beef is allowed. Slice the meat in different ways: in Uygur meat cut length of the plate, in Uzbek - cubes about the size of 2x2 cm. The teahouses fried meat in large pieces - 100-150 grams. So the taste of meat is saturated. At the end of cooking to get it, finely sliced and added directly to the plate.
Set of vegetables for this dish varies depending on the season. Mandatory ingredient - tomatoes, bell pepper, dzhuSay (if necessary it may be replaced by arrows garlic or wild garlic), onions. In Tashkent there is certainly variation radish (or daikon or radish). Cook Uighur never use potatoes for this dish; Uzbeks also add it almost always. Other vegetables are taken at the request of: cabbage, carrots, eggplant, turnips, green beans, beets.
Before you start to put out vadzhu, all its components, first fried in fat or fat-tailed, or vegetable or melted butter. The first is always laid the meat, then onions, then the remaining vegetables - in a sequence, so that eventually they can not digest.
To vadzha most consistent with the traditional view, it is necessary to achieve rich color prepares dishes. For this purpose the onions before adding to vadzhu necessarily fry until golden brown, and in addition to the tomatoes are allowed to add tomato paste.
Spices in each region added their own way: the Uighurs put classical Chinese condiments in Tashkent mandatory basil, Dungan Lagman zira spice, coriander and Dittany (a little, it is very specific).
As we mentioned, the second component of meals - chuzma. This is a special elongated noodles. If you do not live in Central Asia, you can hardly buy a ready chuzma. If you really want to cook this dish chuzma likely, you'll have to do yourself. It is not difficult. Experienced hostess may make Lagman minutes at 15. Those who do it for the first time, have, of course, to work hard, but it is not too time-consuming.
As a complement to this enchanting oriental soup served Sai (salad of roasted eggplant, meat and peppers), lazhsan / manhole / Lan-chang (red pepper, garlic, filled with boiling oil), fried dzhuSay, various sauces: green onions from celery, green beans, and others.
The recipe Laghman
So Lagman. The recipe is the base, there may be variations.
If you make this dish for the first time, first knead the dough on chuzma (noodles), and only then handle the vadzhu.
Make sure that the room was not a draft, otherwise the dough will tear when pulled. It should take about one kilogram of flour, half a cup of water, 3 eggs, salt. Mix the eggs with water and salt. The resulting mixture gradually add, stirring flour. Knead stiff dough. Then continue to knead the dough on the table, rolling up the future noodles in a bowl and flexing his fists. No need to hurry; kneading will reward patient, and the dough will be exactly as it is necessary - elastic, but pliable. At the end make a dough ball, wrap in a clean towel and let it rest for about an hour or two.
When the dough otlezhus, grease your hands with oil, cut a little bit of dough and roll out of the cut piece of sausage. Take the sausage in his hands and begins to pull with both hands. Here, too, no need to hurry, just stretching is obtained only very experienced cooks. When the dough a little stretch, fold the resulting spiral tourniquet on a greased dish and a broad grasp the next portion. When all the sausages will be the first stage of drawing, proceed to the second stretch, and if need be, and the third. Do not forget to grease your hands with oil. Pull back lay spiral noodles and leave it for an hour or two.
As is often the case, a description often takes more time than the process itself. Do not be afraid, you will be sure to chuzma wonderful, especially if you act slowly, enjoying the process. Some sources recommend the original sausage roll on the table; so you obviously will facilitate the process of preparation, but is unlikely to achieve the necessary lightness and elasticity of the noodle. If you do not try to find it, it is better to just buy the store spaghetti.
Boil salted water and get to the finals of the noodle. At this stage, stretching has become easy and even entertaining affair. Take a harness with two hands, a little beat him on the table and drag. The ideal thickness chuzma - around the wire for a phone charger. Hook thread noodles on a wooden stick (spoon) and slowly immerse them into the bubbling water. Three minutes of cooking is enough to ready Laghman. Fold it into a colander and substitute under a stream of cold water. All! Chuzma ready.
All products are prepared in advance, that there was no fuss. Remember that Lagman - Eastern dish, it requires concentration and tranquility.
Take 700-800 grams of meat, 1, 5 kg of vegetables:
- large tomatoes - 4 pcs.
- 4-5 small potatoes
- 2 sweet peppers clove garlic
- the remaining amount up onions and carrots. (You can take and other vegetables of your choice).
The meat cut into cubes or cubes, vegetables - cubes, onion - rings or cubes. Heat the cauldron, melt the fat of tail. Remove bacon. Fire make above average, but not too strong. Sear the meat to the beautiful color. Then add the onions (it should be golden!). If you want beside the water. Now - the turn of the carrots (and eggplant if using). Lightly fry the vegetables, add finely chopped garlic, tomatoes and beans (and if you want to color, and tomato paste), pepper. Give how to fry vegetables.
Pour boiling water or broth vadzhu, wait until boiling and reduce heat. Regulates the amount of liquid density dips, pour enough to obtain the desired result. Wait for 20 minutes. (It was at this moment is perfect to start cooking chuzma).
Vadzha has boiled away half? It has become a fiery color? Its aroma fills your heart with joy and anticipation of gastronomic ecstasy? Then it is seasoned with coriander, a little bit of anise, freshly zira, hot pepper. Load the potatoes and make sure that it does not seethe, or broth turbid. Bring to a readiness in a very small fire.
Remove excess fat from the top (you can not remove). Add seasonings - garlic dzhuSay or arrow, black pepper. Chop and add fresh herbs: parsley, cilantro, if you find - Jambul (as an option - basil, dill, celery). Tightly cover and let stand for 10-15 minutes.
Finally, take Kafu (you do not forget that this is a special dish?) And certainly scald it so that it did not violate the integrity of heat cooked Laghman. If chuzma cool with it do the same. In Kafu put the noodles, pour on top of her fragrant vadzhoy. If necessary, the plate sprinkle with herbs, garlic and bacon. Apply for Laghman fork and spoon. Fork - noodle spoon - for vadzhy. All. Now, bliss! Oriental housewives cook Lagman at least twice a week. And they know a lot about the enjoyment of food. Maybe we should follow their example?