Main Page
National cuisine
Lagman Uygursky

Uyghur Lagman

Everyone should try this dish — delicious, wholesome, and a little unusual! This popular Uzbek recipe is a bit like our solyanka: a variety of vegetables go in alongside the meat, and the more kinds of vegetables in the finished dish, the better. So you can toss all sorts of vegetables into lagman — Uyghur lagman is no exception. In the ingredient list I've just given the vegetables I use most often; feel free to swap, drop, or add others to taste. Artichokes are great in lagman. Personally, beans are easier for me to find, so I usually use canned beans.

Varvara

Recipe author

Composition / ingredients

Servings:

Unleavened dough (ready-made noodle dough)

500

Beef (or any meat)

400

Eggplant

Bell pepper (assorted colors)

Carrots

Green string beans (green)

200

Onion

Fresh herbs (fresh)

Pepper

Salt

Vegetable oil

Water (boiling)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 16 % 4 g

Carbohydrates 56 % 14 g

125 kcal

GI: 21 / 79 / 0

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:

Fry the meat pieces separately, then just add them to the vegetable gravy. By the way, lagman can absolutely be made without meat. First, cut up all the vegetables. Then fry them in a skillet with vegetable oil. Salt and pepper to taste. Pour in boiling water, stir, bring to a boil, and turn off the heat. Cover with a lid — that's the gravy for the lagman. Now make noodles from the prepared dough, then boil them in salted water. Put the noodles in a bowl and ladle the gravy over them — the Uyghur lagman is ready.