Lagman

soups 12 Last Update: Sep 14, 2019 Created: Sep 14, 2019
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  • Serves: 7 People
  • Prepare Time: 30 min
  • Cooking Time: 2:30 h
  • Calories: 1021
  • Difficulty: Medium
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Lagman has such a long story - like noodles that are pulled for him. The Uighurs consider him theirs, but the Uzbeks also consider him theirs. Like the Chinese who call him a llama. Lagman also has a distant Japanese relative, ramen.

Ingredients

Directions

  1. Dissolve the salt (20 g) in one and a half cups of cold water. Pour flour into a bowl and break an egg into it. Pouring in the salt solution gradually, knead the dough. It should become elastic, not too soft, but not too hard, so it may turn out that not all of the solution is needed. Cover the finished dough with a film and leave for two hours.
  2. In the meantime, peel and chop the onions, bell peppers, tomatoes, beans, celery stalks and garlic fairly large. Cut the lamb (pulp) into medium size cubes. Heat two tablespoons of vegetable oil in a cauldron and cook the meat until a crispy crust forms.
  3. Add onion to the meat, a little later - tomatoes, five minutes later - garlic, celery stalks, tomato paste and spices (except for paprika). Simmer one and a half to two hours. For a quarter of an hour before the end add sweet pepper, beans and paprika, and in five minutes - celery greens. Dilute the gravy with water or meat broth to the desired consistency, salt, bring to a boil, stirring.
  4. Divide the dough into several pieces. With each, do the following: grease with vegetable oil, crush it with your hands and roll it out, turning it into a tourniquet. When it becomes comfortable thin, gradually stretch it even more, passing between the fingers, first in one direction, then in the other. Then you need to lay the dough with a spiral on a plate and leave for another ten minutes.
  5. After that, stretch the noodles between your fingers several more times, so that in the end its thickness reaches two or three approximately millimeters. Then fasten the tips of the two cords from the dough and wrap them on the wrists with a figure of eight: one on one, then on the other.
  6. Next, carefully, calculating the strength so as not to tear the noodles, spread your arms and slap from time to time on the table - so that the noodles are as close as possible to the spaghetti in thickness.
  7. Put the noodles in a sieve, dip in boiling salted water, cook for two to three minutes - then remove and rinse with cold running water. Serve the noodles.
  8. Put the finished noodles in a sieve and scald in boiling water - batch by batch. Arrange on plates, pour vazha (the so-called gravy) and sprinkle with finely chopped green onions and dill.

Lagman



  • Serves: 7 People
  • Prepare Time: 30 min
  • Cooking Time: 2:30 h
  • Calories: 1021
  • Difficulty: Medium

Lagman has such a long story - like noodles that are pulled for him. The Uighurs consider him theirs, but the Uzbeks also consider him theirs. Like the Chinese who call him a llama. Lagman also has a distant Japanese relative, ramen.

Ingredients

Directions

  1. Dissolve the salt (20 g) in one and a half cups of cold water. Pour flour into a bowl and break an egg into it. Pouring in the salt solution gradually, knead the dough. It should become elastic, not too soft, but not too hard, so it may turn out that not all of the solution is needed. Cover the finished dough with a film and leave for two hours.
  2. In the meantime, peel and chop the onions, bell peppers, tomatoes, beans, celery stalks and garlic fairly large. Cut the lamb (pulp) into medium size cubes. Heat two tablespoons of vegetable oil in a cauldron and cook the meat until a crispy crust forms.
  3. Add onion to the meat, a little later - tomatoes, five minutes later - garlic, celery stalks, tomato paste and spices (except for paprika). Simmer one and a half to two hours. For a quarter of an hour before the end add sweet pepper, beans and paprika, and in five minutes - celery greens. Dilute the gravy with water or meat broth to the desired consistency, salt, bring to a boil, stirring.
  4. Divide the dough into several pieces. With each, do the following: grease with vegetable oil, crush it with your hands and roll it out, turning it into a tourniquet. When it becomes comfortable thin, gradually stretch it even more, passing between the fingers, first in one direction, then in the other. Then you need to lay the dough with a spiral on a plate and leave for another ten minutes.
  5. After that, stretch the noodles between your fingers several more times, so that in the end its thickness reaches two or three approximately millimeters. Then fasten the tips of the two cords from the dough and wrap them on the wrists with a figure of eight: one on one, then on the other.
  6. Next, carefully, calculating the strength so as not to tear the noodles, spread your arms and slap from time to time on the table - so that the noodles are as close as possible to the spaghetti in thickness.
  7. Put the noodles in a sieve, dip in boiling salted water, cook for two to three minutes - then remove and rinse with cold running water. Serve the noodles.
  8. Put the finished noodles in a sieve and scald in boiling water - batch by batch. Arrange on plates, pour vazha (the so-called gravy) and sprinkle with finely chopped green onions and dill.

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