Ingredients for cooking lagman. Lagman in Uzbek: how to cook a classic lagman at home

Despite the unusual name, in fact, lagman is just a soup with noodles. Let's look at how to cook lagman and what are the variations of this dish.

How to cook a classic lagman at home?

Properly cook lagman according to traditional recipe It's not difficult, the most important thing is to follow the recipe.

Required products:

several potatoes;
two bulbs;
a little tomato paste;
a couple of cloves of garlic;
about 400 grams of chicken;
two tomatoes and two peppers;
a pack of spaghetti;
spices to taste.

Cooking process:

First, let's boil the pasta.
Now we move on to frying the ingredients. In a frying pan, mix chopped onions and grated carrots with meat and tomato paste, fry for a while.
There, in the pan, add chopped peppers and chopped garlic, a little later, tomatoes and continue cooking.
While the frying process is in progress, we clean the potatoes, put them in a frying pan with meat and vegetables and pour two glasses of water. If the pan is not deep, then you can use a saucepan.
After all the products have been combined, they must be stewed for at least 20 minutes, covered with a lid and set low temperature heating.

Pork Recipe

Lagman with pork is also delicious, but the result is more fatty, albeit full of flavour.

Required Ingredients:

200 grams of spaghetti or noodles;
several potatoes;
one tomato;
carrots and onions;
half a kilogram of pork;
a little tomato paste;
spices, pepper, herbs - to your taste.

Cooking process:

It is better to choose non-fat meat for this dish, although pork is traditionally not used at all. Cut the meat into pieces and send to a hot pan.
When the meat is lightly fried, add the chopped onion to it first, and then the chopped carrot.
The next step is tomatoes. They also need to be chopped and added to meat with vegetables. Remember to lightly stir all products.
Now you need a good pan, where all the products from the pan are transferred. Chopped potatoes, tomato paste, noodles are also added there and all components are poured with water. At this point, you can add all the spices.
It remains to wait for the boil, slightly cover the lid and cook for about 20 minutes over low heat.

Beef lagman

Lagman with beef is generally a dish of Uzbek cuisine, but it came to them from China. Despite the fact that this is a soup, it can be served both as the first and second.

Required products:

carrots and onions;
a little tomato paste;
a couple of potatoes;
special noodles or regular spaghetti;
about 600 grams of beef;
a few tomatoes;
various spices.

Cooking process:

We prepare the meat, wash it, cut it into pieces and send it to a hot pan. While it is lightly fried, chop the onion, three carrots and put them on the meat. Cooking for a couple of minutes.
Now add the chopped potatoes to the rest of the vegetables with meat, put a little tomato paste and fill everything with water. Cook for about 20 minutes over very low heat.
After this time, we also put tomatoes, cover the owl and cook for another 10 minutes.
While the process of cooking meat with vegetables is in progress, you need to boil the noodles. After it is ready, it is laid out on plates, and on top it is poured with the resulting gravy from meat and vegetables.

Chicken variant

Lagman with chicken is a recipe that can also be called traditional. Although for this dish you can use almost any meat and put any vegetables to your liking.

a few tomatoes;
two sweet peppers;
one carrot and onion;
about 600 grams of chicken fillet;
a spoonful of tomato paste;
three potatoes;
noodles or spaghetti - 200 grams;
seasonings and spices.

Cooking process:

Let's start with the meat. As in other recipes for this dish, you need to cut it into small pieces and send it to the pan. When it changes color slightly, you can add vegetables.
First, put the chopped onion there, then the carrots, peppers and tomatoes. We cook all this for about five more minutes. You can add some spices. Pour in water and simmer for a while.
At this time, we set to cook the noodles, cook it like regular pasta.
Then the plates are taken, where the lagman will be laid out. First put the noodles, and pour the meat sauce on top.

in Uzbek

Lagman in Uzbek at home is not at all difficult. Although from the name it seems that the opposite is true. The taste is such that you will not soon forget it.

Necessary products for cooking:

carrots and onions - 1 each;
several potatoes;
two tomatoes;
800 grams of beef;
noodles - about 200 grams;
two sweet peppers;
garlic, spices.

Cooking process:

It is best to make the noodles yourself, but not everyone can do it and it takes a lot of time. Therefore, you can buy a ready-made version specifically for the lagman. It needs to be boiled and proceed to the preparation of the rest of the products.
Cut the meat into pieces and put in a pan, cook for a while, then add chopped onions and grated carrots there.
A little later, chopped garlic, diced tomatoes and Bell pepper. Keep on fire for about 10 minutes.
Now vegetables with meat are poured with water and squares of potatoes are laid out to them. All this is stewed for about 20 minutes, until it is ready.
It remains only to put the noodles on the plate first, and then vegetable stew with meat.

Cooking in a slow cooker - fast and tasty

Cooking this dish in a slow cooker is a pleasure. In addition, it does not spoil its taste.

Required Ingredients:

600 grams of meat;
onions and carrots - one each;
two tomatoes;
potatoes - two pieces;
a few sweet peppers;
about 200 grams of noodles;
a few cloves of garlic and other spices.

Cooking process:

To begin with, we cut everything. Meat - into medium-sized pieces. We turn onions into rings, garlic into small squares, and tomatoes, potatoes, peppers and carrots into medium squares.
We take a cup from the multicooker, first put the meat in it, turn on the “baking” or “frying” mode and cook the meat for about five minutes, so add garlic and onions to it. Hold until a beautiful crust appears.
After that, lay out the remaining vegetables, fill with water, add seasonings, close and set the “soup” or “stewing” mode for about 90 minutes.
While the meat and vegetables are cooking, you need to boil the noodles. When everything is ready, put the noodles in a plate and pour over it with gravy.

From lamb in Tatar style

For this recipe, only lamb is used, although this meat is not particularly common with us.

Required products:

lamb - 600 grams;
three potatoes;
one onion and one carrot;
three tomatoes;
two peppers;
garlic - 2 cloves;
salt, pepper, other seasonings;
about 200 grams of noodles.

Cooking process:

In hot water, bring the noodles to readiness and remove to the side.
Let's move on to cooking meat. It needs to be cut into pieces. We do the same with vegetables, everything needs to be cut.
We spread the meat in a bowl with thick walls, wait until it turns brown, and put onions, then carrots and peppers. After a while, lay out the potatoes, season everything with the selected spices and simmer for a while.
Now you can lay out the chopped tomatoes and cook for about 15 more minutes.
After this time, fill everything with water or broth, which remains from the noodles. When the filling is ready, the dish can be served. First, the noodles are laid out, and then the meat sauce.

If you want to surprise with culinary skills, we advise you to cook lagman at home. This simple but insanely satisfying dish came to us from Asian countries. Cooking lagman at home is easy, just have necessary ingredients, the main of which is special noodles. You can buy noodles in specialized stores that sell products for cooking Asian dishes. Although you can use regular spaghetti.

We are sure that your family will be happy with this dish. We will look at a few of the most best recipes and tell you how to cook a delicious lagman at home step by step.

Lagman classic

Today we will look at the most universal recipe lagman at home. Even the most inexperienced hostess will be able to prepare a dish according to the recommendations.

You will need:

350 grams of chicken meat;
one package of spaghetti;
potatoes in the amount of four pieces;
onion - three heads;
two medium-sized tomatoes;
carrots - one piece;
two sweet peppers;
a small package of tomato paste (about 60 grams);
vegetable oil;
herbs, spices, salt to taste;
a few cloves of garlic.

How to cook:

Boil the noodles in salted water.
In a deep frying pan in vegetable oil, fry the onion, meat, carrots and tomato paste.
Next, chop the pepper and garlic and send everything to fry the meat. Then add chopped tomatoes and herbs.
Cut potatoes into small cubes. Add two cups of water to the pan and add the potatoes.
Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid.
Add spices to make the sauce more aromatic. Lagman chicken at home is ready!

Lagman from pork in a slow cooker

The pork lagman recipe at home is different in that the dish with meat can be cooked in a regular slow cooker.

For this recipe you need:

a kilogram of pork, maybe a little less;
one bell pepper;
two carrots;
onion head;
three to four small tomatoes;
vegetable oil;
about four potatoes;
three cloves of garlic;
two glasses of water;
coriander, paprika and other spices by eye;
special noodles - half a kilo.

To prepare the dish you need:

beef - 400 gr;
one carrot;
eggplant - 200 gr;
tomato paste - 100 gr;
radish - 100 gr;
parsley, bay leaf to taste;
noodles - 300 gr;
vegetable oil;
broth - 2 liters;
spices.

How to cook:

Cooking lagman at home does not take much time. First you need to cut the meat into small pieces, and then fry it until golden brown in the “duckling room”, where the lagman will be prepared. Add water and simmer until done.
Cut vegetables (eggplant, radish and carrots into cubes). Fry vegetables, except potatoes, in a pan with oil.
Add vegetables and potatoes to the meat and season with broth. Next add spices and herbs.
The noodles must be cooked separately. And before serving, pour over the prepared dish.

As you can see, cooking lagman at home is within the power of every person. You can cook this dish on the stove or use a slow cooker. In any case, you will be satisfied with the result. Lagman is perfect for lunch and dinner. If you prefer a more dietary diet, then lagman can be prepared on the basis of turkey or rabbit meat.

Lagman is an extremely popular dish with Central Asian roots. Like any other national recipe, it has a lot various options execution. Some gourmets prefer a rich lamb delicacy, while others, on the contrary, prefer a simple lean soup. This treat is often referred to as Uzbek, Uighur and even Chinese cuisine.

A few words about the dish

The lagman itself is a special noodle seasoned with fried vegetables and meat, combined with special spices and spices. In fact, this delicacy is unique in its versatility. After all, a classic lagman can be both the first and second course at the same time. In addition, this treat has its own, unique aroma and taste.

But depending on the national cuisine, recipes for cooking lagman with a photo have certain differences. For example, Uighur and differ in their composition and cutting method. So, thanks to a wide variety of recipes, everyone can choose a delicacy for their family to their own taste.

In terms of density, such a treat is something between the first and second courses. You can cook it on the basis of pre-purchased noodles - you can often find this in supermarkets. But if you want to treat your family to a truly delicious, gourmet dish, then try making it from start to finish with your own hands. Moreover, even an inexperienced hostess can cook lagman in Uzbek.

Only one thing is important - to immediately deal with the features of the Asian dish. In general, the whole essence of cooking lagman comes down to getting a bright, elegant dish in the best oriental traditions. Although, of course, it is equally important to achieve a colorful, spicy flavor accent. So that this delicious dish does not turn into ordinary noodles with meat, it is necessary to strictly follow the technology for preparing lagman at home, the correct selection of spices and consistency.

Required products

A real lagman involves making noodles with your own hands. However, most modern housewives give their preference to dishes that do not take too much free time to prepare. And there is nothing surprising in this! Lagman is a peculiar composition consisting of special noodles and dressing. And although vermicelli, of course, is an important component, vegetable sauce still comes first. You should definitely cook it yourself - a good sauce is the basis for a delicious, colorful lagman. And you can easily buy noodles in any supermarket, if only to save time. But if you have no problems with this, then do not deny yourself the pleasure of enjoying a true oriental lagman.

Special attention Take care of the selection of spices for your delicacy. The traditional lagman includes red and black pepper, star anise, paprika, cumin and coriander. And you can add a special note to the dish with the help of jusai onions, which have an unusually delicate garlic flavor. But in the absence of such a rare ingredient, you can replace it with wild garlic or garlic feathers.

To prepare lagman in Uzbek, you will need:

400 g lamb or beef;
2 onions, carrots and potatoes;
bell pepper;
2 small pods hot pepper;
a few cloves of garlic;
100 g of green beans;
2 tomatoes;
30 ml of vegetable oil;
salt and pepper to taste;
a small bunch of greens.

And in order to make noodles with your own hands you need:

If you decide to buy ready-made vermicelli, pay attention to long egg varieties - they are best suited for making lagman.

homemade noodles

Crack the eggs into a deep bowl, add water and salt to them. Beat all the ingredients well with a whisk or fork until a stable foam is obtained. Then add the sifted flour here, knead the dough and put it on the table. Knead the mass, which by this time should no longer stick to your hands. Cover the prepared dough with a towel or cling film and leave for half an hour. Then divide it into identical lumps, which should turn out to be about 20 pieces.

Make sausages out of these balls and stretch them with your hands into thin straws. You should get blanks 5-8 millimeters thick. Grease your hands vegetable oil and continue to stretch the tourniquets even thinner, laying them out on a plate. Then put the cooked noodles in the refrigerator. Stretch the dough again before cooking. If you get a very thin vermicelli, then before serving it, you just need to pour boiling water over it or leave it in it for just a couple of minutes.

As you can see, making noodles is not such a difficult process, a little skill and you will learn how to make it very quickly.

Uzbek lagman recipe with photo

Cut carrots, onions and potatoes into small cubes. Pour boiling water over the tomatoes, then remove the skin from them and chop the pulp. Chop bell pepper and bean pods into thin strips. Pass the garlic through a press or grate on a fine grater. Chop hot pepper finely.

Cut the meat into thin strips too. In a thick-walled cauldron or a deep frying pan, heat the oil and start frying it for strong fire. After a few minutes, lower the temperature, add the onion and continue cooking. Then send carrots, potatoes and beans to the pan.

After the vegetables are half cooked, add tomatoes, garlic, sweet and hot peppers to the sauce. Then pour the selected spices, add a few tablespoons of water and leave to simmer. The liquid should cover all the ingredients in the cauldron. After 10 minutes, salt and pepper the sauce, if desired, add jusai onion or garlic feathers. Once all the vegetables are ready, turn off the heat. Sprinkle the lagman with finely chopped herbs and let it brew for 15 minutes.

Boil the noodles in salted water. Usually, homemade vermicelli cooks very quickly - 5 minutes is enough. Arrange the cooked noodles in portions on deep plates, pour the prepared sauce on top and serve hot. Such a dish turns out to be very rich, aromatic and spicy. A description of the process of preparing lagman with a photo will help you create a culinary masterpiece as quickly and competently as possible.

Uighur dish

Such a treat has an extremely bright taste, unsurpassed aroma and, of course, colorful appearance. Perhaps for a beginner in cooking, this dish will seem too complicated. However detailed description cooking lagman at home with a photo will help you cope with the task with a bang. Do not even hesitate, the result will exceed your expectations and will certainly please your family.

Compound

So, to prepare Uighur lagman, you will need about 3 hours of free time, as well as:

Cooking method

Put the lamb in the freezer in advance so that the meat grabs a little - it will be much easier to cut it. Wash and clean all vegetables. Cut the tomatoes into 4 slices, and chop the carrots, peppers, beans and radishes into cubes. Pass the garlic through a press or grate it on a fine grater. Cut the meat chilled in the freezer into thin slices.

Heat the oil in a cauldron and start frying the fillet pieces and onions in it. When the meat has a golden hue, add tomatoes, radish, carrots and garlic to it. Fry it all for 10 minutes. Then add pepper and green beans, as well as water so that it covers all the ingredients. Send tomato paste, salt and all spices here. Cover the pot with a lid and simmer the sauce for 15 minutes. After cooking, leave the dish to brew.

Boil prepared noodles in a saucepan. Do not forget to salt it and pour a small amount of vegetable oil. Arrange the finished noodles on plates, add sauce and finely chopped greens. Now you can fully enjoy the delicious and fragrant Uighur lagman.

Lagman… mmm, how delicious… tender meat in vegetable sauce and homemade noodles. Yes, it really is incredibly delicious. Therefore, in the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment, by all means treat your family to this famous Central Asian dish. And it is not at all necessary to pull or cut the noodles yourself. My God, where does a young mother or a working woman come from at this time! Just buy ready-made homemade noodles (fresh or dry) and enjoy the taste of lagman. Believe me, the main thing in lagman is meat and vegetables! Noodles are also important, but this one is secondary))) So, for practical housewives, I share a recipe for how to quickly cook a delicious lagman.

Ingredients:

(4-5 servings)

600 gr. veal
2 pcs. Luke
3 pcs. carrots
3-4 pcs. potatoes (optional)
1 eggplant
2 pcs. lettuce pepper
3-4 tomatoes
1 PC. hot pepper
3 garlic cloves
100 ml. vegetable oil or fat tail fat
400 gr. homemade noodles
salt to taste
ground black pepper to taste
zira to taste
bunch of cilantro or parsley

To prepare lagman, it is best to use a large cauldron or a high frying pan with a thick bottom and walls. The more voluminous the vessel, the better, because there will have to be placed not only meat, but also a whole bunch of vegetables.
Since the lagman cooks quite quickly, I recommend cutting the meat right away and preparing all the vegetables.
The ideal meat for lagman is veal or young beef up to a year old. It is this meat that cooks very quickly and has a delicate taste. But you can also buy ordinary beef, which is cheaper, however, in this case it will have to be stewed a little longer.
Beef, preferably with a small layer of fat, cut into cubes or fairly large strips.

At the bottom of a cauldron or frying pan, put tail fat or pour vegetable oil.
While the fat is warming up, cut the onion into half rings. And we cut it quite large, thin onion rings in this dish will be completely out of place.
Put the onion in the hot fat. Fry until light golden brown.

When the onion is golden, put the pieces of meat. Meat and onions are fried in boiling fat.

When the meat is fried on the outside (redness will go away), put the carrot. You can cut carrots in different ways, the main thing is not very small. I cut into large straws, but you can also cut into half rings. Here, every hostess is her own creator!

Often potatoes are also put in the lagman, with potatoes the dish turns out to be more satisfying. But as for me, the lagman is already quite satisfying, because it has a lot of meat, plus vegetables with noodles. Therefore, add potatoes or not, see for yourself. If you add, then put it after laying the carrots.
Fry the contents of the cauldron for 5-10 minutes on a fairly strong fire. Vegetables should boil and gurgle in fat.
Then we put the eggplant cut into large cubes. Fry. Instead of eggplant, you can put zucchini. In general, the lagman is good because you can put any vegetables in it.

While the meat is stewed with vegetables, coarsely chop the lettuce pepper. For beauty, you can take multi-colored peppers. I have red and green. Add pepper.

After the pepper, lay the tomatoes, cut into large cubes. We choose ripe, juicy and fleshy tomatoes, so that they release a lot of juice. Optionally, you can add 2 tbsp to the lagman. tomato sauce, but this is when there are few tomatoes.

Cover the pot with a lid and reduce the heat. Stew, let the tomatoes release the juice.
After 5-10 minutes, add chopped garlic and a small hot pepper. Be careful with hot peppers. Salt, pepper to taste, add cumin.

Then pour boiling water over all this vegetable splendor. We pour enough water so that it slightly covers the meat and vegetables. Do not pour a lot, otherwise you will get a regular soup.

Cover the cauldron with a lid and simmer everything together over low heat. Simmer until meat is cooked. If the beef is young, then 20-30 minutes is enough.
While Lagman is stewing, boil the noodles. This is done as usual. We collect in a saucepan more water, put on fire, salt the water.
When the water comes to a boil, add the noodles. Cook the noodles until done. Fresh noodles cook much faster than dry ones, so we control the cooking process. Who likes noodles to be al diente, so we cook less time.

We throw the finished noodles into a colander.
That's almost all, our delicious, fragrant lagman is ready! We put the noodles in voluminous bowls, and pour plenty of vegetable sauce with meat on top. Sprinkle with chopped cilantro and serve.

By the way, lagman, this is not soup, this is the second dish)))). Also see another great recipe caucasian cuisine -

Lagman is a very popular Central Asian the National dish. It is believed that it owes its origin to China. Later it became widespread in other countries. Central Asia. It is prepared in Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan, Afghanistan. He is also popular with Crimean Tatars and Uighurs.

This is both the first and the second course. It is a mistake to consider this dish a soup. Lagman can be prepared with more broth, and maybe at a minimum, the so-called "dry lagman" among the Uighurs.

A distinctive feature is that this dish is prepared mainly from lamb, vegetables and homemade elongated noodles.

And one more distinctive feature is that it is a delicious dish. Lamb combined with vegetables gives a simply amazing firework of taste.

Today I will share with you such a recipe as it is prepared in Samarkand, the city of my childhood. This thick soup is cooked amazingly delicious there. And not only at home, but in any cafe, restaurant, and even just in the park in an outdoor dining room for 2 tables. Everywhere you will be served such a dish with a delicious cake that you can forget about everything in the world until your plate is empty.

Well, do you want to learn how to cook such a lagman? Then go ahead! And don't think it's impossible. Perhaps, and how! Cook once and everyone will ask you for the recipe.

Lagman in Uzbek - a classic recipe at home

We will need:

lamb meat - 300-400 gr.
onion - 2 pcs. (medium)
bell pepper - 3 pcs.
carrots - 2 pcs. (medium)
tomatoes -2 pcs. (or 50 gr. tomato paste)
potatoes - 2 pcs. (optional)
garlic - 1 - 2 cloves
vegetable oil
spices: paprika, zira, coriander, dried ginger - 0.5 - 1 teaspoon (mixture)
herbs: cilantro, parsley, green onion- according to taste and desire
salt, red pepper, ground black pepper

For test:

flour 3-3.5 cups
egg - 2 pcs.
water - 2/3 cup

Cooking:

1. Meat, lamb, and preferably only lamb, cut into small pieces.

2. Cut the onion into half rings, as thin as possible. Carrots, bell pepper - cubes. You can put potatoes at your discretion. Sometimes they put potatoes, sometimes they don't. Both of these options will be delicious.

3. Pour boiling water over the tomatoes, remove the skin and cut into cubes as well. If you cook in the winter, and you can’t find ripe red tomatoes, then we’ll cook tomato paste. I do and use it. You can see how to do it and take note of it.

4. Chop the garlic, cut the cilantro. We start cooking.

5. Pour a little oil into a cauldron or thick-walled pan in which you can fry. Fry the meat and immediately add the onion. Fry over medium heat until the onion is soft. Add tomatoes or tomato paste. Fry lightly.

6. Put zira, garlic, salt, do not forget to put a piece of red hot pepper. Pour water so that the meat is covered, cook for about 0.5 hours. Then add fire, and let the water evaporate.

7. During this time, the meat should be almost ready. We try it for readiness, the meat is a little hard, but it is already chewed quite easily.

8. Add carrots, fry for 5 minutes.

9. Add all the vegetables, garlic and remaining spices to the meat along with the cumin. The volume of the spice mixture should be 0.5 - 1 teaspoon. I usually add an incomplete teaspoon.

Add hot water. If you want to get a thick dish, then add less water. If you like it to have more broth, then add more of it. Keep in mind that we will be pouring the liquid component onto the noodles. And the dish should be thick enough.

10. Boil vegetables for 20-25 minutes.

11. Then turn off the gas and leave it under a closed lid so that everything is darkened for about 15 minutes.

How to make dough

1. Knead the dough. Pour flour into a deep bowl, make a well, beat in eggs. Add half of the water, salt. Stir with a spoon, slowly adding water. There shouldn't be much water. Knead the dough, it should turn out thick, like dumplings.

2. Knead the dough well and wrap it in cling film so that the dough breaks up and does not dry out.

3. Remove the film from the dough and knead it well again. The dough should be elastic, pliable, but elastic enough.

4. Cut the dough in such a way that it is convenient to roll out sausages, as we roll out for dumplings.

5. You should get 3-4 sausages. Each should be rolled into a tourniquet and laid in a spiral on a wide dish. Top with vegetable oil. Cover with cling film. Let it lie down a bit.

6. Open our flagella, take one at a time, and roll them out, stretching them out to the thickness of a pencil. The dough is soaked with oil, it has become even more elastic and will not tear. Do the same with the remaining flagella. Fold again in the form of a spiral, and grease with oil, cover with cling film.

7. Let the dough rest for 10 minutes, then once again we stretch each “pencil” and make it even thinner. You should get noodles, but still plump. If you have 3 "pencils", we draw out each one, and simply lay it out in 3 piles.

8. We collect the ends of all 3 piles, and begin to wind them on our hands, like grandmothers wound yarn. Now we slowly twist the brushes, thereby stretching the noodles even thinner. You can hit the noodles on the table.

9. The noodles are stretched. We put the water on the fire, let it boil, salt it. We lower the finished noodles into boiling water, cook for no more than a minute. We take out in a separate bowl.

How to properly serve a dish

Chop garlic, parsley. Chop the green onion.
In portioned deep cups, they are called braid, or kese, first spread the noodles. Spread the meat with vegetables on top, and then add the broth.
Sprinkle with herbs on top and add garlic.

Secrets of cooking delicious lagman

Laghman is essentially a dish of meat, vegetables and noodles. Therefore, vegetables are added any you want. Add celery, zucchini, eggplant to it. Fruits are also added - quince, apples, plums. This is already an amateur. We have considered classic recipe Uzbek food.
it tasty dish mainly prepared only from lamb. Lamb is softer, fatter. It is easier to exchange juices with vegetables. From beef, this dish will also be tasty, but will not have such a rich and specific taste. From pork... I won't even speak. It's like cooking pilaf with pork. All you need is lamb!
When preparing the dough, make sure that it is thick enough, but at the same time plastic, elastic.
So that during the cooking process the noodles do not tear, at each stage (sausages, flagella, pencils, noodles). When you put the dough to "rest" - lubricate sunflower oil. Give the opportunity to stand, then it will be "obedient", and you can roll the noodles thinner.

If it is difficult or unclear how to make noodles, then it can be made easier. Just like rolling noodles to make homemade chicken noodles. That is, knead a cool dough on eggs, roll it out and just cut it.

And don't be afraid to try. It is difficult only at first, while you are learning. Everything is done fairly quickly. You cook a little, not on an industrial scale. Try it!

Well, if you really don’t want to roll at all, take ready-made noodles - like spaghetti, but flat. Or find special noodles for lagman. You can find one now in the store, it also turns out very tasty.

And do not look at what is written a lot. Think , many times, it means it is difficult. Not difficult at all. I tried to describe all the nuances, all the subtleties. I really want you to get a delicious, fragrant dish. The real one, the one that is cooked in sunny, hospitable Samarkand.

Enjoy your meal!