Uzbekistan · Cereal and Pasta Dishes
Lagman
A dish widely known throughout Central Asia — vegetables, meat, homemade noodles and a rich meat broth flavored with pepper, bay leaf and herbs.
95 min 450 kcal 4 serves Advanced🇺🇿Uzbekistan★★★★★4.8· 6 reviews
Ingredients
ServingsMetric
- 500 gwheat flour
- 1 egg
- 220 mlwater
- to tastesalt
- 500 gmeat
- 100 gvegetable oil
- 2 onions
- 1 carrot
- 2 tomatoes
- 1 sweet pepper
- 2 potatoes
- ½ radish
- 200 gcabbage
- 3 clovesgarlic
- 1 tspground black pepper
- 1 bay leaf
- for garnishparsley and dill
Method
- 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.
- 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.
- 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.
- 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.
- 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.
FAQ
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).
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Comments (1)
The widest pan you own works best for lagman. Maximum surface area means faster evaporation, more concentrated sauce, and better coating. A deep pot keeps things too wet.