Lagman in Uzbek is a nourishing national dish

Lagman in Uzbek with home-made noodles (chuzma) is a fragrant and appetizing dish. They can fill a large company with their fill. Making noodles by pulling by hand is a laborious and complex process. It should get a certain density and uniform thickness along the entire length. But this is not the only subtlety that you need to remember when you are preparing a lagman in Uzbek. However, the difficulties in preparing this dish will fully pay off when you try it.

We prepare the Uzbek lagman

Noodles play an important role in this soup not only because of its taste and consistency. The broth in which it is prepared is used to prepare the sauce, which is filled with the Uzbek lagman. The recipe with the photo shows how harmoniously all components are combined in the composition of this soup. Let's start preparing the dough for chism (noodles). Mix half a kilogram of flour with a few pips of salt, pour a lightly beaten egg and half a glass of warm water. Slowly stir in circular motions. At first the consistency of the dough will be extremely viscous, it will stick to your fingers. This does not mean that you immediately need to fill the flour. If this is done, then the dough can acquire excessive stiffness and become rude. It is necessary to continue the hitching, and after a while it will become much more malleable. After the excessive viscosity is removed from the dough, it is necessary to shift it to a table, sprinkled with flour or starch, and knead more intensively. From time to time you need to scroll the layer around its axis and knead it. Then flatten and fold the envelope, reassemble it in a ball and mix it with your fists. And then repeat all these manipulations first. After several such approaches to the test, it can be taken to the refrigerator for a long time, wrapped in a clean cloth. After it has cooled, get it out and prepare a solution of soda and salt in a large bowl. Dough knead over this container, gradually rubbing the solution into it. We must do this very carefully. Thanks to these manipulations, the dough will become lush and very elastic. Then once again, smooth it well and start stretching it in a bundle. Divide the last into several segments, each of which is oiled with vegetable oil. And stretch again. After completing the preparation of the chasma, you need to boil it in boiling salted water. As soon as the noodles come up, it is immediately caught, washed with cold water and sprinkled with vegetable oil. The water in which the cousin was boiled should be preserved.

Lagman is in Uzbek. Subflow and Assembly

It will take half a kilogram of lamb with a small bone, several bulbs, carrots, five ripe tomatoes, eight cloves of garlic, a small slice of cabbage. Cut the meat into large pieces, fry. Separately in a frying pan, save the vegetables. Combine them with the fried meat, add the garlic and simmer the sauce for a while. After the meat is ready, you need to gently, portions, pour broth from noodles. Remove from heat and allow to infuse. Serve the dish in deep plates, putting there first chuzma, and then filling it with broth and gravy. Lagman is in Uzbek ready.