Lagman in Kyrgyz

Kyrgyz national cuisine is replete with the use of hot and cold test.

Ability to prepare several kinds of test - one of the essential requirements of the Kyrgyz mistress, to be able to cook kulchetay, manta rays Manti: big "brothers" dumplings , Oromo and, of course, Lagman.

Kyrgyz Lagman is prepared from the same ingredients in the same sequence and the same basic rules as Uzbek, Uighur and Dungan.

The main difference between the Kyrgyz Laghman - it is much more meat than rely on other prescription and recommended a combination of two kinds of meat. We can say that this is more of a meat dish than Laghman other national cuisines. If classical Laghman meat is fifteen to twenty percent, the Kyrgyz can reach up to thirty or forty.

In addition, the modern Kyrgyz cuisine allows cooking sliced ​​noodles and noodles, cooked by passing through a meat grinder.

What is needed for the Kyrgyz Laghman

The meat is taken two varieties:   two hundred and fifty grams of lamb Lamb - guide on meat   (breast or shoulder blade) and two hundred grams of beef Beef - Meat Guide   (shoulder, the flesh back), thirty grams of margarine, twenty grams of onions, forty grams of tomato, a hundred grams of radish (instead of radish can use radish), three pieces of sweet peppers, ten grams of garlic, ten grams of vinegar, one hundred and fifty milliliters of broth or water, red pepper to taste.

For the dough:   one hundred grams of flour, fifty milliliters of water, two grams of vegetable oil, salt to taste, herbs "by eye"

Delicious Simplicity

Kyrgyz Lagman is much easier to prepare their "brothers"

Fresh dough is kneaded, it is added finely chopped greens. After two hours, when the dough is as follows, swell, tear it into bundles and the bundles are passed through a meat grinder. The resulting noodles are boiled in salted water. The broth is used for the preparation of gravy.

In a more complex version of the dough is rolled out into thin layers, stacked layers in the stack, sprinkling with flour and cut into noodles. Because of the added green noodles looks very original.

Lamb and beef trimmed from the films, and then neatly cut into cubes with a side of about seven millimeters, mix and fry in a pan. After the meat cubes properly, browned, they must be salt and pepper, then add the onions, sliced ​​rings, radishes and peppers, shredded straw, tomato slices or sliced ​​tomatoes and cook for another ten minutes. Then add the chopped garlic and fresh herbs, pour broth and stew until tender dish. As an added spices bay leaf, black pepper, turmeric, ginger, Rayhon (variety of basil)

Before serving the noodles in a colander briefly dipped in boiling water to warm up, rinse with boiling water bowls-Kasy and laid him on the noodles.

Top the noodles with sauce pour the resulting meat. In this recipe, it turns thick. Add sweet peppers, sprinkle with chopped parsley, dill and coriander.

Kyrgyz Lagman served with vinegar and spicy sauces.

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