Someone tries not to combine many ingredients in one dish, which makes a huge mistake.
Probably, he just did not try the real lagman, where you can find everything: vegetables, noodles, meat, all kinds of spices and greens.
Despite the huge amount of products, the taste of the dish is harmonious. Prepare?
Lagman Classic - General Cooking Principles
• Noodles. You can cook it yourself, one of the options is below. But more and more pasta or pasta is purchased, which perfectly replaces the usual noodles, saving a lot of time.
• Meat. Present in the dish always. You can use lamb, pork, beef, and even chicken. It all depends on the chosen recipe and personal preferences.
• Potatoes. We add to the classic lagman almost always, but there are exceptions. Root vegetables are peeled, cut into small cubes.
• Radish. You can use turnips. It is not always available, sometimes this ingredient is excluded, but with it it turns out much more delicious.
• Tomato. In the classic lagman, these are tomatoes, but you can substitute pasta, ketchup, any similar sauce. The quantity must be adjusted independently, as the concentration is different.
• Other vegetables. Usually it is carrot, onion, sweet and spicy types of pepper, garlic. All vegetables are added in a specific sequence according to the recipe.
Lagman classic with meat and potatoes
The recipe for a classic lagman with meat, potatoes and other vegetables. Noodles are prepared homemade, but if desired, and to facilitate the process, you can buy ready-made pasta.
• 600 g of meat;
• 1 pepper;
• 2 potatoes (raw, large);
• 2 cloves of garlic;
• a pair of onion heads;
• 3 tomatoes;
• 20 ml of oil;
• 1 large carrot;
• spices, herbs, hot pepper.
• 2 eggs;
• 0.7 kg of flour;
• 0.2 liters of water;
• 2 tbsp. l oils;
1. Prepare the dough for lagman. Stir the eggs and salt, pour in the water, pour the flour and knead a steep lump, leave for half an hour. Then we roll the sausage, divide it into several parts, grease the hands with oil, draw out thin noodles from each piece. Either we take a rolling pin, roll out cakes, cut it with a knife, which is more convenient and easier. 2. Lagman noodles are cooked for 3-5 minutes in salted boiling water.
3. Cut the meat, throw in a saucepan with hot oil and fry until brown.
4. Tomatoes cut into slices, onions into half rings. Add together to the meat. We warm over high heat for a couple more minutes.
5. We cut carrots and potatoes, fall asleep to the meat.
6. Add water, the liquid should cover the main ingredients. You can use a decoction after the noodles, the sauce will be thicker. Cook all together for a quarter of an hour.
7. Throw in chopped rings Bulgarian pepper. Pepper and salt, boil a few more minutes.
8. Add the greens and garlic, pour the red pepper or throw the crushed pod, cover and leave the dish for a while, so that it is filled with the aroma of the last ingredients.
Lagman: classic recipe with radish
A common version of the classic Lagman. For cooking, you need radish. You can take daikon, round white, green or any other.
• 500 g of beef or pork;
• 2 onions;
• 2 medium radishes;
• 2 potatoes;
• 1-2 peppers;
• 60 g of tomato;
• some carrots, garlic, herbs and butter;
• any noodles.
1. Cut into small pieces the flesh of pork or beef, throw in a cauldron with a few spoons of meat and fry until half cooked. Well brown pieces.
2. Cut the onions and carrots, prepare the potatoes and radishes. You can crumble everything into cubes, since in time the products are prepared approximately equally.
3. Add the carrot and onion to the meat. Vegetables passe and season with tomato. Fry until dark.
4. Pour over the radish, in a couple of minutes the potatoes, and then the Bulgarian pepper. Stir.
5. Fill boiling water, throw a pinch of salt, close the cauldron. Stew for about half an hour until all vegetables are ready.
6. Boil noodles for lagman until ready according to package instructions.
7. Add minced garlic, pepper, any greens at will and you're done!
8. Spoon the noodles into plates, fill with lagman, immediately serve to the table.
Lagman classic with chicken and fresh tomatoes
The recipe for a simple, fast and very affordable classic lagman with a bird. It is not necessary to use pieces with bone, you can take the fillets, but you need to cook it quickly, add to the roasted vegetables so that the white meat retains its juiciness. Ingredients
• 0.4 kg chicken pieces;
• 1 radish;
• 3 tomatoes;
• 1 carrot;
• large potato;
• 2 cloves of garlic;
• 400 grams of noodles.
1. Chopped pieces of chicken to fry. Be sure to pour the oil, heat it up and only then put the bird. On a strong fire browned on both sides.
2. Clean the radish, carrot, onion. Cut everything into large strips. Throw in the chicken, cook on high heat for about five minutes.
3. Tomatoes are rubbed or interrupted by a blender, added to the lagman, no need to clean the fire. Cook another five minutes.
4. If the potato is small, then you can take two. We cut in small pieces, we shift to the total mass.
5. Now you need to take boiling water, pour the contents of the cauldron. The amount of fluid is adjustable by yourself. Someone loves liquid Lagman, someone likes a thick dish.
6. We throw a pinch of salt, close and simmer for about twenty minutes.
7. Now you need to try the lagman, if necessary add more salt. Put chopped garlic, pepper and other seasonings. Fill with greens and ready!
8. Boil noodles, fill with lagman and serve an appetizing dish to the table.
Lagman classic with pickles
The well-known variant of the classic lagman with a very bright and rich taste. For its preparation it is better to use hearty barrel cucumbers.
• 0.4 kg of any meat;
• boiled noodles ;;
• 0.2 kg cucumber;
• 0.1 kg of onions and carrots;
• 3 tablespoons of pasta;
• 2 potatoes;
• seasonings, oil, garlic;
• Bulgarian pepper 1 pc .;
• 0.5 hot peppers.
1. Cut the meat into small pieces, fry until golden brown.
2. Now we throw in the onion cut in large strips.
3. A few minutes later, carrots, followed and chopped salted cucumbers. Cook until the brine evaporates.
4. As soon as the cucumbers begin to roast, add the tomato. If the paste is thick, then pre-diluted with 100 ml of water.
5. Run the sliced thin and small potatoes. If the pieces are large, then the root crop will be prepared for a long time due to pickled cucumbers and tomatoes. 6. Pour in 2-3 cups of boiling water, stir. Salt is not necessary.
7. We close, we torment a dish about half an hour on small fire.
8. Open, try. If cucumbers gave a little salt, then add.
9. At this stage, we throw garlic, hot and sweet peppers, any spices at our discretion. Keep on fire for another 5-7 minutes and turn it off. Greens are added when serving dishes with noodles.
Lagman classic mushroom without meat
For classic mushroom lagman best to use small and dense champignons.
• 500 g of champignons;
• 0.5 cups of tomato sauce;
• 2 bulbs;
• 1 carrot;
• 2 sweet peppers;
• 2 potatoes;
• 35 ml of oil;
• 0.5 heads of garlic;
• 0.3 paprika hot peppers;
• salt, parsley.
1. Wash the mushrooms, cut in halves or quarters. Pour half of the oil into the cauldron, heat well and add the mushrooms. Cook until all the water is out, the mushrooms are lightly browned, the fire is strong.
2. Pour the rest of the oil into the pan. We throw chopped onions and carrots. Fry until light brown crust, then pour in tomato sauce. You can use a diluted paste.
3. Cut the potatoes into straws, spread them to the mushrooms, fry a little together. Add chopped peppers and a glass of water, cover for ten minutes.
4. We shift vegetables with tomatoes in a cauldron to mushrooms.
5. Squeeze the garlic, throw the sliced very finely hot pepper. Laghman salt.
6. Stir, estimate the amount of water. If necessary, pour in another boiling water.
7. Close the cauldron, torment the mushroom dish on a small fire for another quarter of an hour.
8. Serve with plain or rice noodles, sprinkle with parsley.
Laghman classic in a slow cooker
To cook this lagman, it is better to use beef, but if necessary you can substitute pork.
• 500 grams of meat;
• 30 grams of oil;
• 100 g of onion, carrot, sweet pepper;
• 150 g of radish;
• 150 g of potatoes;
• 250 g tomatoes;
• 10 g garlic;
• 0.5 buns of parsley, pepper and salt.
1. Switch on the slow cooker to the baking mode, add butter to the bowl, warm it and put the meat. Cooking it for a quarter of an hour. 2. With an interval of 3 minutes, throw in the sliced vegetables: onions, then carrots, followed by potatoes. At the end we throw radish and pepper. Stir well each time.
3. Cut or rub tomatoes, pour vegetables.
4. Prepare boiling water, pour it in five minutes.
5. Close the slow cooker, set the extinguishing mode, prepare the lagman for 30-40 minutes.
6. Salt, pepper, check the readiness of meat and potatoes.
7. Put the garlic, close and maintain 10-15 minutes on heating.
8. Fill boiled noodles separately with Lagman, sprinkle with parsley and serve.
Lagman Classic - Tips and Tricks
• Lagman noodles for better not to give a little dough, so that it remains firm. Products will reach readiness in a plate with hot gravy and vegetables. Otherwise they will become limp.
• In the lagman there are many different vegetables and it is very important that they do not boil soft, the dish is beautiful and expressive. To do this, after pouring water into the meat base stew on the smallest fire.
• Garlic is an important but optional ingredient of lagman. If one of the family members or guests does not like its flavor, then it is better to serve the cloves separately in a ground form with spices.