Lagman in Khorezm style
5 servings
60 minutes
Khorezm lagman is a vibrant representative of Uzbek cuisine, embodying the aromas and traditions of Central Asia. Its history dates back to ancient times when nomadic and settled peoples created hearty and nutritious dishes. The uniqueness of this lagman lies in the noodles made with dill, giving the dough a fresh herbal note. Thinly sliced lamb sautéed with vegetables and tomato paste creates a rich, spicy flavor. Kefir and sour cream add tenderness and a slight tang to the dish, while herbs complete the harmony of flavors. Khorezm lagman not only satisfies hunger but also offers a gastronomic journey along ancient caravan routes where each spice tells its own story.
1
For the test, mix egg, water, and flour.
- Chicken egg: 1 piece
- Water: 200 ml
- Wheat flour: 300 g
2
Chop the dill finely, mix it into the dough, and let it rest for half an hour. The dough should resemble plasticine.
- Dill: 80 g
3
Cut the meat into thin strips, and do the same with the pepper, carrot, and potato. Slice the onion into half rings.
- Onion: 150 g
- Sweet pepper: 200 g
- Carrot: 75 g
- Mutton: 250 g
4
Roll the dough into a thin flatbread, fold it in several layers, and cut it crosswise (it should result in flat noodles about one centimeter wide). Boil in salted water for about three minutes (until the noodles float).
- Wheat flour: 300 g
- Salt: to taste
5
Fry the chopped meat and vegetables. After a minute of frying, add tomato paste and simmer until the potatoes are cooked. Add greens to taste.
- Mutton: 250 g
- Sweet pepper: 200 g
- Carrot: 75 g
- Tomato paste: 1 teaspoon
- Green: to taste
6
Mix matsoni/khatyk/kefir and sour cream, add a pinch of salt. Place the noodles in this mixture. Stir, then put it in a deep plate. Place meat with vegetables in the center.
- Kefir: 100 ml
- Sour cream: 100 g
- Salt: to taste