Uzbek Lagman

Soups | Uzbek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Meat - beef or lamb.

Ingredients

Chicken Egg - 1 piece
Radish - 1 piece
Carrot - 1 piece
Eggplants - 1 piece
Wheat Flour - 17.6 oz
Salt - to taste
Activated Baking Soda - ½ teaspoon
Unrefined Sunflower Oil - ½ cup
Onion - 2.3 pieces
Orange Bell Peppers - 2.3 pieces
Garlic - 1 head
White Cabbage - 10.6 oz
Tomatoes - 2.3 pieces
Meat - 17.6 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Knead the dough to a medium consistency, roll it into a ball, and let it rest for an hour. After that, brush the dough with a solution of salt and baking soda (0.5 teaspoon of salt, 0.5 teaspoon of baking soda in 0.5 cup of warm water), and knead again.

Step 2

Then divide the dough into small pieces the size of a walnut, roll them into ropes, and brush with vegetable oil. Stretch the rope into long noodles by hitting it against the table, stretching it to 1 meter, fold it in half, and stretch it again to achieve the thickness of pasta. Boil the finished ropes in salted water, then rinse in cold water and set aside.

Step 3

In a cauldron, prepare the sauce (kayla). Cut the meat into small cubes, and also dice the carrot, radish, bell pepper, onion, and eggplant into small cubes, shred the cabbage, cut the tomatoes into wedges, and chop the garlic.

Step 4

Pour vegetable oil into the cauldron, sauté the onion, add the meat, and fry until the juices are released. Add the tomatoes and bell pepper, and simmer until half-cooked. Pour in a little water, and after boiling, add salt and red pepper (it should be spicy), then add the radish, cabbage, carrot, and eggplant, and simmer on low heat until the ingredients are cooked. If the moisture evaporates, add more water - the sauce should be semi-liquid. Towards the end of cooking, add the chopped garlic.