Lagman: recipe for cooking
So, what you need to make a lagman in Uzbek for 6 servings.
For cooking noodles: – 4 cups of wheat flour; – 3 eggs; – 100-150 ml of vegetable oil; – 1,5 tsp. salt; – a pinch of soda.
For dressing wajj you will need: – 500 g of beef or lamb; – 3 medium onions; – 2 carrots; – 1 small turnip; – 1/2 radish; – 5 red and green sweet peppers; – 4 medium tomatoes; – 100 g long green beans; – 1 head of garlic; – 2 medium-hot chili peppers; – 2 sprigs of celery; – 200 ml of vegetable oil; – 1 bunch of wild garlic or dzhusay onions; – a mixture of spices (star anise, paprika, coriander, allspice and black pepper) ; – salt, soda – to taste.
Start cooking five hours before serving. For the noodles, knead the dough by combining flour, eggs and 250-300 ml of cold salted water. After rolling it into a ball, cover the top with a towel and leave to stand for two hours. During this time, the dough should be homogeneous, otherwise it may break when the dough is pulled. Pour a small amount of water into the bottom of a large bowl, add salt and baking soda. Take the dough in your hands and knead it directly over the bowl of water. At the same time, periodically dip your hands in water. The dough under the influence of salt water will become softer and more pliable, while remaining quite sticky.
Continue hammering the salt solution into the dough. When it is plastic enough, coat it with oil, and then roll it on the table into an even, thick rope. Cover it with a bowl on top and let sit for about half an hour. Extend the tourniquet by rolling it on the table. Then cut into walnut-sized pieces. Coat each of them with oil and roll into small flagella about the size of a pencil. Grease the flagella with oil again, cover with a bowl on top and leave for another half hour. Each such proving step greatly simplifies the process of drawing the noodles.
Prepare the flagella for pulling. Roll them evenly in thickness while lengthening them at the same time. Next, press the edge of the flagellum with your palm and, slowly, pull the tourniquet out from under your palm. Give it a slightly flatter shape and lengthen it by 60 centimeters. Brush with oil again, cover with a bowl on top and leave to stand for twenty minutes.
Pull the flagella out. To do this, take the flagellum by the 2 ends, while keeping it suspended. Pull out, shaking and twisting a little, and then hit the table. Repeat these steps one more time. Thanks to this, you will give the elastic harness strength. Stretch the tourniquet up to one meter, fold it in 2 times, throw the loop over your palm. Then repeat the procedure “twisting – shaking – hitting the table – pulling”. Stretch out to the swing of the arms, fold it in half again and throw another loop over the palm of your hand. And repeat again. As a result, you should have eight strands and a thin, flexible, slippery and resilient long dough cord several meters long.
Start making lagman dressing – waji. Cut the onion into half rings. Peel the radishes, turnips and carrots, then cut them into 1,5 x 1,5 cm cubes. Pour boiling water over the tomatoes and then cold water. Remove the skin from them. Cut the pulp into small cubes. Cut sweet peppers into long strips. Cut the beans and jusai into 3cm pieces. Peel the garlic and cut each clove into quarters. Peel 1 chili pepper and cut into thin strips.
After cutting the bones from the meat, cut the pulp into small pieces. Heat the oil in a cauldron and fry the cape bones over high heat until brown. Add the pieces of meat and fry until the juice is completely boiled away and the fat is clear. Add onion and sauté, stirring occasionally, until yellowish.
Add radish, turnip, beans and carrots to the cauldron. Saute these ingredients until the carrots are browned. Next, put tomatoes, garlic, pepper and whole celery sprigs in a cauldron. Add spice mixture and stir. Fry over high heat.
Let the tomato juice boil over and add the bell peppers. Stir and fry for two minutes. Pour in a small amount of room temperature water in such an amount that it slightly covers the mixture. Bring to a simmer, then reduce heat to low. Cook for ten minutes, then add salt, jusai and stir. Remove from heat after 2-3 minutes.
After boiling water for the noodles, add salt. Boil noodles in boiling water for 3-4 minutes, whole or halved. Then pour cold water over it in a colander. Keep the water remaining after boiling the noodles on the stove before serving.
Serve Lagman in Uzbek in large cash desks. Transfer the noodles to the kasu, filling them three-quarters full. Pour in one ladle (not full) of the noodle broth. Pour the vegetable dressing over the meat. Serve the hot peppers and hot seasoning – achik separately.
Beef lagman recipe
To prepare beef lagman for 4 servings, you will need the following ingredients: – ready-made lagman noodles – 4 servings; – fillet meat (preferably beef) – 300 grams; – potatoes – 3 pieces; – carrots – one piece; – onions – 3 pieces; – Bulgarian pepper – 2 pieces; – tomatoes – 2 pieces; – garlic – 3 cloves; – tomato paste – 50 grams; – vegetable oil – a few tablespoons; – parsley, dill, celery – to taste; – seasonings ( curry, star anise, caraway seeds, black pepper, hot and sweet red peppers, cilantro, saffron – to taste; – sugar and salt – to taste.