Lagman
Lagman arrived in Uzbekistan through the Uyghur population of Central Asia, who brought the technique of hand-pulled noodles from the northwestern Chinese tradition. The dish quickly adapted to local tastes, adopting the spices and vegetables specific to Uzbek cuisine. The technique of stretching the dough is usually learned directly within the family, from one generation to the next, and the skill of achieving perfectly thin, elastic noodles without tearing is considered a mark of culinary mastery in many Uzbek households.
Hand-pulled noodles
The dough is stretched and pulled by hand into long, thin strands, a technique passed down through generations.
Lamb or beef
Tender lamb or beef is browned well before the vegetables go in, giving the broth depth.
Bell pepper and tomato, the sauce's base
Bell pepper and tomatoes are left to break down while simmering, forming a rich, slightly spicy sauce.
Served hot, like a soup
Though often called a 'main course', Lagman is eaten from a bowl, with a spoon, like a thick, hearty soup.
Ingredients 4 servings
- 400g flour
- 180ml water
- 1 tsp salt
- 500g lamb or beef, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 3 large tomatoes, chopped
- 1 tsp ground cumin
How to make it
- 1Knead the flour with the water and salt into a firm dough, then let it rest, covered, for at least an hour.
- 2Stretch and pull the rested dough by hand into long, thin noodles, then boil in water until tender.
- 3Sear the meat in hot oil until browned on all sides.
- 4Add the onion and garlic and cook until softened.
- 5Stir in the bell pepper, tomatoes, and cumin, then simmer until the vegetables break down into a rich sauce.
- 6Add a little water and let the sauce simmer until it thickens slightly.
- 7Divide the noodles among bowls and ladle the meat sauce over them, serving hot.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
