Uigur Lagman. Soup that is eaten with a fork

The first dishes are considered traditional not only for primordially Russian cuisine. Delicious hot soups occupy a special place in the cooking of almost all countries where they like to eat hearty. Meat, fish and other broths, combined with a variety of vegetables, fried foods, aromatic spices and noodles - is an excellent prevention of diseases of the stomach and intestines.

One of the most original soups is the Uighur Lagman. It looks like a meat stew with slices of vegetables, but is laid out on a plate with homemade noodles and broth. Uzbek cuisine is also known for this dish . Lagman is cooked there, however, according to a slightly different technology than will be described below.

Recipe

To make noodles you will need:

• 1 chicken egg;
• 2.5 faceted glasses of sifted wheat flour;
• About a half cup of water;
• An average handful of salt;
• 1 faceted glass of vegetable oil.

The sauce (or waja) is prepared from the following ingredients:

• 2 medium ripe tomatoes;
• 2 small bulbs;
• 1 head of garlic;
• 3 medium carrots;
• 0.6 kg of mutton meat (maybe a little more) and 200 grams of similar minced meat;
• 2 small potatoes;
• 2 sweet peppers (Bulgarian);
• Celery (2 stems);
• Greens (parsley and onions)
• 6-8 pieces of a large radish;
• 100 grams of green (you can take both fresh and canned) beans;
• Oil for frying;
• salt.

We begin to cook the Uighur soup lagman with the creation of a test for noodles. To do this, in a deep bowl, mix eggs, salt and water. In this mass, gradually add the flour and as needed knead it. The dough should turn out dense and plastic, without lumps. We put the prepared weight in a plastic bag and wrap it with a kitchen towel. The dough should brew for 20 minutes.

In the meantime, you can start preparing the sauce. Uighur Lagman is responsible for approximately 80% of its unique taste to it. For my vaji, clean if necessary and cut vegetables. Stem parsley must be cut into small (5 cm) sticks, and chop the onion rings. Carrots should be in the form of thin straws (roughly like a pilaf). All other vegetables are cut into small cubes. Tomatoes should be two halves without pulp. Garlic is best chopped by hand without the "pressure".

Uyghur Lagman - this is mostly a meat dish, so we work further with mutton. We cut it into small pieces (approximately as for cooking Beef Stroganov), and a small part is turned into minced meat.

We begin to cook the noodles. We knead the dough with the hands in a thick layer (1.5 cm). We pour oil on a flat plate. From the common layer we cut off the oblong pieces with a knife approximately two centimeters in thickness. Each of them is rolled up in a long sausage and carefully put into oil. It must cover them completely.

The frying pan should be properly heated, so that when you dip the salted meat into the oil, it immediately begins to prepare. Pieces should be roasted very quickly. The Uighur lagman does not provide for the extinction of lamb. Stuffing is added when the meat is already covered with a light crust. After a few minutes, we put vegetables in turn in a frying pan. The first is the onion, which you need to salt. Then - radishes. After - pepper and a little from the available garlic. Shortly fry the mixture and add the potatoes. After a few minutes, it turns into a line of carrots, celery, salt and a small portion of garlic. Following the fire go parsley, tomatoes, onions and beans. Again, all this is salted and garlic. By the time the dish is fried for a short time, so that all the products remain fresh, juicy and bright, and also retain their natural taste. We put the hot sauce on a hot ring without fire, so that the mixture does not cool.

Preparation of noodles is a special ritual for Lagman. Take the dough from the plate in turn. Gently stretch it, then pass between the fingers (like a thread for knitting). Then carefully beat off the noodles on the surface of the table to give it the desired thickness and shape. We put a pot of water on the stove and let the liquid boil. In it we lower in turn the finished noodles for 3-4 minutes, no more. Once it is cooked, it is removed with a fork and washed immediately so that the "strands" do not stick together.

The Uighur lagman is ready. On the plates lay first a little noodles, then top pour the sauce and decorate the remains of greens. Have a nice appetite!