Uzbek absolutely nothing-lagman
Uzbek absolutely nothing-lagman.
Products that you need for cooking:
For the gravy:
400 g of meat
Green radish 1 medium size
onion (onion) – 2-3 pieces
100 g lamb tail fat (or simply take 1 / 2 kg of fatty meat)
1 / 2 kg of tomatoes
2 medium eggplants
4 stuff peppers
200 g of common cabbage
carrots – 2 PCs
1 / 2 bunches of celery
1 head of garlic salt and spices
2 tablespoons vegetable oil
Travelling on a budget, the Uzbek-dish – recipe preparation:
Speaking precisely, Laghman, not Uzbek, Uyghur dish, also widespread in Uzbekistan, as Ukrainian borsch in Russia. The Uighurs are a Turkic-speaking people living in a part of China and part of Central Asia. So their dishes – some connecting Chinese and Central Asian traditions of cooking. Quite often they use these herbs and spices in their dishes that are virtually unknown to us. Similarly, the method of cooking noodles (the”differently”, the lagmana) differs significantly from the methods of cooking noodles in Europe or Russia. The noodles they don’t roll and pull. This heavy work, so usually do it young and healthy men.
Taken once a large amount of dough, maybe 3-5 kg of flour, make a video that take two hands and start turning it before him, but not as pressed linen, as well as the child spin the skipping rope. This roller stands, they beat on sprinkled with flour table. When he is getting rather long, fold in half and everything is repeated many times. The edges are then cut, as they stick together, and use these noodles for Laghman. The process of cooking looks very impressive, but you must understand that this method use only for really large number of consumers. Therefore, this dish can eat only run canteens, which in Central Asia quite a lot.
The house typically prepares a simplified version: cut big or noodles, or use a large spaghetti. Knead in a simple unleavened dough, as for dumplings, we shall unroll thickness of 2 mm, cut into large noodles with width up to 1 cm, and a length of 30-40 cm Boil the noodles in salted, boiling water, throw in a colander, 3-4 times’re going to blast water and set aside.
Prepare vegetables and meat: fat, meat and eggplant cut into three quarter inch cubes, radishes, carrots and cabbage cut in slices, onions, tomatoes and bell pepper – rings, garlic finely chop with a knife. A single cauldron was calcined oil to white smoke, at the same time omit the onion and garlic, and fry evenly until Golden brown, stirring frequently. put the meat with fat and fry until Golden brown and a pleasant smell. add tomatoes, bell pepper and carrots and cook together with the meat, stirring occasionally, until, until the tomatoes will not have the juice. Now add the eggplant, cabbage, radish and chopped celery, just add a little broth in which cooked noodles, drop one or two pods of dried red pepper. Bring to a boil, diminish the fire and let it stew on a moderate heat for 40-45 minutes. Try the salt (the broth-salty!), if necessary, add a little and introduce spices – cumin, dried herbs, etc.
Before serve, pour the noodles with boiling water, letting it drain, put it on the booths (or plates!), the top layer of sauce, another layer of noodles and sauce again. Sprinkle with fresh herbs, men – pepper pod (undisclosed, of course – each squeeze yourself some of the content in the register and shall publish, for appetite) and Bon appetit!