Turkey Lagman
10 servings
60 minutes
Turkey lagman is a refined dish of Uzbek cuisine that combines tender meat, aromatic vegetables, and fresh noodles. The traditional lagman has been known since ancient times as a nutritious and warming dish with roots in Eastern culinary traditions. This version uses turkey, making it lighter and more dietary but no less rich in flavor. Sautéed vegetables including tomatoes, carrots, and pumpkin create a rich taste, while the addition of fresh chili pepper adds spiciness. Buckwheat-wheat noodles add textural depth, and red beans provide heartiness. Lagman is served hot, enjoying its thick aromatic broth and the combination of tender ingredients. It is perfect for a cozy family dinner or as a warming lunch on a cool day.
1
Cut the turkey into large squares (4 cm). Sauté lightly in olive oil (until the turkey turns white). Then chop the tomatoes, onion, and leek (only the white part) and add to the turkey, sautéing for another 3-5 minutes (the onion should become soft).
- Turkey: 1 kg
- Olive oil: 30 ml
- Tomatoes: 4 pieces
- Onion: 2 heads
- Leek: 1 piece
2
Chop the carrot, cilantro, red pepper, finely chopped pumpkin, and chili pepper (the amount can vary based on your spice preference), then add to the pot with turkey and onion, and fry for another 3-5 minutes.
- Carrot: 2 pieces
- Coriander: 1 bunch
- Fresh red pepper: 1 piece
- Pumpkin: 200 g
- Fresh chili peppers: 1 piece
3
Pour in water and let it simmer on low heat for about 40 minutes. If you have chicken broth, you can add it instead of water.
- Salt: to taste
- Ground black pepper: to taste
4
While the turkey is simmering, we prepare the dough. For this, we mix wheat and buckwheat flour. To the resulting mixture, we add 2 eggs and about 100 ml of water, kneading the dough. During the kneading process, we can add 5-10 ml of olive oil to the dough. The resulting dough is rolled out into a thin layer (about 2-3 mm) and cut into noodles (width about 0.5 cm). We let the noodles 'breathe' a little.
- Wheat flour: 150 g
- Buckwheat flour: 150 g
- Chicken egg: 2 pieces
- Olive oil: 30 ml
5
When the turkey is almost ready, add the buckwheat-wheat noodles to the pot. Cook for another 7-10 minutes until the noodles are done.
- Wheat flour: 150 g
- Buckwheat flour: 150 g
6
At the very end, we add red beans (pre-cooked or canned). We mix everything, adding salt and pepper to taste.
- Red beans: 1 glass
- Salt: to taste
- Ground black pepper: to taste
7
Enjoy your meal!