Lagman is a widespread dish in Central Asia. It has Uzbek, Tajik and Dungan varieties. The dish consists of two main parts, each of which is prepared separately and then joined together before serving. The first part is noodles, the second is waja, which gives the lagman the main taste and aroma.
It is necessary
-
- For noodles:
- 0.75 glasses of water.
- 0.5 tsp salt;
- 1 egg;
- 500 g flour.
- For waji:
- 500 g of meat;
- 4 onions;
- 3 carrots;
- 1 radish;
- 3 bell peppers;
- 7 cloves of garlic;
- 2 tbsp. l tomato paste;
- vegetable oil;
- ground black pepper;
- salt;
- parsley and dill;
- ground red pepper.
Instructions
Step 1
Prepare the noodles first. Beat the egg in a bowl, add salt, water and whisk everything thoroughly until foam forms. Then carefully add the flour sifted through a sieve, mix everything well and knead the dough.
Step 2
Leave the finished dough to lie under a napkin or towel for ten to fifteen minutes. After that, roll it into a thin layer, roll it into a roll and cut into thin noodles.
Step 3
Boil it in salted water, rinse it, put it in a colander and wait until all the water is drained from it. Next, pour the vegetable oil over the noodles so that they do not stick together and turn into one large lump.
Step 4
Cooking waji. Wash the meat under cold water, dry it slightly with paper towels and cut into small cubes. Pour vegetable oil into a cauldron, heat and fry the meat in it until golden brown. This process will take no more than fifteen minutes, while washing and peeling the vegetables.
Step 5
Next, in a frying pan, fry finely chopped onions, grated carrots and radish, chopped bell pepper into small pieces, garlic crushed through a garlic press.
Step 6
Mix vegetables with meat in a cauldron, add tomato paste, salt and pepper a little. Then pour in a little of the broth in which the noodles were cooked. Its level above the contents of the cauldron must be at least five centimeters.
Step 7
Next, put the cauldron on low heat and simmer the meat and vegetables under a closed lid until fully cooked for thirty to forty minutes.
Step 8
Be sure to dip the noodles in boiling water before serving. Spread the dish into deep bowls so that there is a layer of noodles at the bottom, then a layer of waji, then again a layer of noodles and cover with the rest of the waji. Sprinkle on top with parsley and dill, finely chopped garlic, red pepper.
