Lagman more Uzbek

Cookinero 30 Dec 2022

Lagman in Uzbek differs from all others, if only in that it is cooked in a cauldron or, in extreme cases, in a large saucepan with a thick bottom and thick walls. Noodles for such a soup are cut into narrow long strips, and not drawn into long flagella. And all the ingredients of the Uzbek lagman (both meat and vegetables) are usually cut into small cubes of the same size, so that the dish looks especially appetizing when served. And, finally, Uzbeks generously sprinkle each serving of lagman with spicy parsley, cilantro or celery.

How to cook Lagman more Uzbek

Step 1

Lagman in Uzbek

Prepare noodles for lagman in Uzbek style. Sift the flour with salt through a fine sieve onto the work table in a slide. Make an indentation at the top. Pour water and proteins into it. Knead the dough thoroughly (at least 10 minutes).

Step 2

Lagman in Uzbek

Form the dough into a ball and grease with vegetable oil. Wrap in cling film. Leave for 20 minutes at room temperature, then refrigerate for 20-30 minutes.

Step 3

Lagman in Uzbek

Roll out the dough for lagman noodles into a thin layer and cut into strips. Cover with a damp towel and leave for 30 minutes. Boil the noodles in boiling salted water (2 minutes), then drain in a colander. Rinse with cold water. You can mix with vegetable oil so that the noodles do not stick together.

Step 4

Lagman in Uzbek

Prepare the soup - the basis of the lagman. Cut the onion into half rings, sweet pepper into cubes, tomatoes into slices, celery into small slices. Coarsely chop the garlic cloves.

Step 5

Lagman in Uzbek

Cut the meat into small cubes. In a heavy bottomed saucepan, heat 3 tbsp. l. oils. Put the chopped lamb and, stirring, fry for 7 minutes over medium heat.

Step 6

Lagman in Uzbek

Add onions, bell peppers, tomatoes, garlic, tomato paste and grated ginger root alternately. If needed, add a little more oil to the pan. Cook, stirring, over low heat for 30 minutes.

Step 7

Pour in the broth and bring to a boil. Salt and pepper. Cook over low heat for 20 minutes. Close the pan with the lagman base and leave in a warm place for 30 minutes.

Step 8

Lagman in Uzbek

Put the previously prepared noodles in a colander and warm up by dipping in boiling water for a couple of minutes. Divide among deep plates. Pour in broth with meat and vegetables. Sprinkle with herbs and serve the Uzbek-style lagman on the table.

Lagman more Uzbek - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute lamb with beef, chicken, or even turkey for a lighter version. Adjust cooking times slightly based on the meat's tenderness.
For a gluten-free version, use store-bought gluten-free noodles or make your own with gluten-free flour blends. Rice noodles can also work, though the texture will differ.
Store noodles and soup separately in airtight containers in the fridge for up to 3 days. Reheat noodles briefly in boiling water and the soup on the stovetop or microwave.
Absolutely! Omit the meat and use vegetable broth. Add mushrooms or tofu for protein and umami flavor. Adjust cooking time as needed.
After cooking, rinse noodles with cold water and toss with a little oil. Store them in a single layer or draped over a rack if not using immediately.
Freeze the soup base without noodles for up to 3 months. Thaw overnight in the fridge and reheat. Noodles are best made fresh or stored separately in the fridge.
Pair with pickled vegetables, fresh herbs, or a simple cucumber-tomato salad. A side of crusty bread is great for soaking up the broth.
Yes, prepare noodles up to a day in advance. Keep them refrigerated and briefly reheat in boiling water just before serving.
Control heat by adjusting the amount of black pepper, adding chili flakes, or serving with a side of hot sauce for custom spice levels.

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