UzbekistanLagman
A dish widely known throughout Central Asia — vegetables, meat, homemade noodles and a rich meat broth flavored with pepper, bay leaf and herbs.
Key Ingredients
What you'll need
Ingredients
- 500 gSee recipes with wheat flour
wheat flour (for noodles)
i - 1See recipes with egg
egg (for noodles)
i - 220 mlSee recipes with water
water (for noodles)
i - to tasteSee recipes with salt
salt (for noodles)
i - 500 g
- 100 gSee recipes with vegetable oil
vegetable oil
i - 2See recipes with onions
onions
i - 1See recipes with carrot
carrot
i - 2See recipes with tomatoes
tomatoes
i - 1See recipes with sweet pepper
sweet pepper
i - 2See recipes with potatoes
potatoes
i - 1/2See recipes with radish
radish
i - 200 gSee recipes with cabbage
cabbage
i - 3 clovesSee recipes with garlic
garlic
i - 1-2 tspSee recipes with ground black pepper
ground black pepper
i - 1See recipes with bay leaf
bay leaf
i - for garnishSee recipes with parsley and dill
parsley and dill
i
How to make it
Instructions
- 1
Pour sifted flour into a large bowl, add beaten egg, warm water and salt. Knead the dough, roll into a ball, cover and let it rise for 30 minutes.
- 2
Roll out the dough into a thin layer 2mm thick, sprinkle with flour, fold into an accordion and cut noodles 3mm wide. Boil in salted water, remove to a colander and rinse 2-3 times in cold water.
- 3
Clean the meat and cut into small pieces. Cut carrots, sweet pepper, radish and cabbage into strips. Cut potatoes into cubes. Shred onion into half rings. Cut tomatoes into slices. Chop garlic finely.
- 4
Heat vegetable oil in a heavy-bottomed pot. Sauté onion, add meat and fry until brown. Add tomatoes, carrots, garlic, sweet pepper and radish, fry for 10 minutes.
- 5
Pour in water. When boiling, add potatoes, cabbage and spices. Season with salt and stew on very low heat until all ingredients are fully cooked. Add bay leaf 5 minutes before the end. When serving, warm the noodles with boiling water, place in bowls, pour the gravy over and sprinkle with chopped herbs.
Frequently Asked Questions
Can I make lagman with store-bought pasta instead of homemade noodles?
Yes — thick spaghetti, fettuccine or udon noodles all work well. Homemade noodles have a better texture and pull differently, but good shop-bought pasta comes close. The key: don't overcook them — the noodles should be slightly firm, they'll finish cooking in the hot vajja (sauce).
What meat is best for lagman — beef or lamb?
Classic lagman uses lamb — it gives a rich broth and the characteristic flavour. Beef works great too and is more widely available. Use a fattier cut (shoulder, ribs) — lean meat dries out during the long braising time.
Why does my lagman turn out watery instead of thick?
The vajja (sauce) needs enough time to simmer so the vegetables release their juices and the liquid reduces. Don't cover with a lid in the first stage — let the moisture escape. If it's still too thin, reduce the heat and simmer uncovered for another 10–15 minutes.
Can I make lagman without radish and cabbage — what can I substitute?
Yes — the vegetable mix in lagman is very flexible. Radish can be swapped for daikon or simply left out. Cabbage can be replaced with Chinese cabbage or courgette. The only essentials are onion, carrot and tomatoes — they are the base of the sauce.
What is the difference between lagman and regular noodle soup?
Lagman is not a soup — it's noodles with sauce (vajja). Proper lagman is served with the boiled noodles on the plate topped with a thick meat and vegetable sauce. There should be only a little broth, not enough to submerge the noodles like a soup. Some regions do make a soupier version — guyru-lagman — but the classic is thick.
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