Dish

Lagman

Hand-pulled Noodles

Lagman is a dish that is known for its hearty and filling nature. The noodles used in the dish are made by hand, and are often thick and chewy. The broth used in the dish is made with lamb or beef bones, and is flavored with a variety of spices such as cumin, coriander, and chili powder. The meats used in the dish can vary, but often include lamb or beef. The vegetables used in the dish can also vary, but often include carrots, onions, and bell peppers. Lagman is a flavorful and satisfying dish that is perfect for a cold day.

Asian cuisine› Central Asian cuisine› Uzbek cuisine

Noodle Dish

Origins and history

Lagman is a traditional dish from Central Asia, particularly in Uzbekistan and Kazakhstan. It is said to have originated from the Silk Road, where traders would stop at caravanserais and cook meals using local ingredients. Today, it is a popular dish throughout Central Asia and is enjoyed by people of all ages.

Dietary considerations

Lagman can be made gluten-free by using gluten-free noodles and ensuring that the broth is made without any gluten-containing ingredients. It is also a good source of protein and vegetables.

Variations

There are many variations of lagman, with different meats and vegetables used depending on the region. Some versions also include tomatoes or potatoes. Vegetarian versions can be made by using vegetable broth and omitting the meat.

Presentation and garnishing

Lagman is typically served in a bowl with the noodles and vegetables arranged on top of each other. The broth is then poured over the top of the dish. It can be garnished with fresh herbs such as cilantro or parsley, as well as sliced chili peppers for a spicy kick.

Tips & Tricks

To ensure that the noodles do not become too soft, it is important to cook them separately and rinse them with cold water before adding them to the dish. It is also important to slice the meats and vegetables thinly so that they cook quickly and evenly.