Uzbek Lagman with Radish
6 servings
30 minutes
Lagman with radish is a vibrant dish of Uzbek cuisine that combines tender noodles, aromatic meat, and rich vegetables. Its roots trace back to Central Asian tradition, where lagman became a symbol of hospitality and home comfort. The dough rested for several hours gives the noodles elasticity, while the fried meat with radish, carrots, and sweet peppers adds depth of flavor to the dish. The slight acidity of tomatoes highlights the meaty aroma, and fresh herbs complete the composition with lightness. Lagman is traditionally served hot to emphasize its rich taste and is perfect for both family dinners and festive gatherings where the heartiness and aroma of traditional cuisine are appreciated.
1
Knead the dough and let it rest for 2 hours. Roll out the dough thinly and cut it into long noodles.
- Wheat flour: 750 g
- Water: 300 ml
2
Boil the prepared noodles, drain in a colander, rinse, and grease with vegetable oil.
- Wheat flour: 750 g
- Vegetable oil: 150 ml
3
Then prepare the meat with vegetables. For this, cut the onion and pepper into half rings; fresh tomatoes into wedges; carrot, radish, and potato into small cubes. Fry the meat, cut into small pieces, in vegetable oil with the onion, add fresh tomatoes (or tomato puree). After 5-10 minutes, add the carrot, radish, pepper, minced garlic, and continue frying for 8-10 minutes.
- Onion: 100 g
- Bell pepper: 170 g
- Tomatoes: 350 g
- Carrot: 200 g
- Radish (daikon/black): 100 g
- Potato: 260 g
- Beef: 900 g
- Vegetable oil: 150 ml
- Garlic: 20 g
4
Next, add water, put in potatoes, spices to taste, and simmer until ready. Place the cooked noodles in a deep plate, top with vegetables and meat, and sprinkle with greens.
- Water: 300 ml
- Potato: 260 g
- Dill: to taste
- Parsley: to taste
