Lagman Tatar

Lagman is not a traditional Tatar dishes, Tartars prepare it according to traditional recipes. Features Tatar Laghman are mixtures of spices, sauces and fillings based katyk and other fermented foods. In katyk added finely chopped fresh and pickled vegetables, herbs, spices.

Tartar sauce and salad

One of the Tartar delicious seasonings, which is applied to the Laghman - red vinegar.

To cook preparing wort from rye flour and malt. Then the wort is added to finished rye bread without crust, honey The benefits of honey: tasty recovery   potato or molasses. All this is at night is kept weakly protoplennoy furnace, then filtered and cooled.

Lagman Tatar cuisine seasoned with dill and pepper.

To him also serves katyk - a favorite dish of lactic Tatars. Submit to Laghman and famous "Tatar" sauce: peeled and seeds, finely chopped pickles, chopped basil and mint mixed with katyk. As an option - with mayonnaise.

For the gravy in Laghman Tatar cuisine uses complex spices of ground in a hand mill red, white, green, black pepper, saffron and cumin.

The recipe Laghman characteristic cuisine Volga Tatars

Noodles Tatar chefs make their own way. Flour is sifted sure that it is enriched with oxygen, and immediately obtain a homogeneous dough. In a glass pour the cold broth by a third, it carefully stir a teaspoon of coarse salt and two eggs. Broth-egg mixture is poured into the recess made in the flour. To knead it easier for all the dough is divided into several parts, the size of an apple and each kneaded separately. Then the dough is kept in the refrigerator for a day, then it becomes homogeneous and elastic.

Roll out the dough to the point of transparency, it should shine through the whole texture of the table. This layer of dough rolled into a tube and cut them into thin strips. Noodles turns yellow, very tender and delicious. These spiral hardly stick together.

Boiled in broth instantly - just a couple of minutes.

Mutton is cut into small pieces, put in boiling broth, which is already cooked noodles, and cook fifteen minutes.

Then take out and fry in the hot skillet, add the onion, peeled tomatoes, chopped peppers, potatoes and eggplants. After roasting vegetables and spices are added adjika Adjika: passionate seasoning All filled with a broth in which to boil the noodles and meat.

The broth is added pressure or grated on a fine grater garlic. The dish is stewed until tender, and then insisted for some time.

Dosage products: mutton Lamb - guide on meat   - Four hundred grams, onions - one piece, garlic - one or two cloves, one hundred and fifty grams of carrots, potatoes - three hundred and fifty grams, one hundred and fifty grams of peppers, hundred and fifty grams of eggplant, two or three tomatoes, one hundred grams of radish, one beam parsley, bay leaf - the leaf are two-three, sixty milliliters of sunflower oil, a mixture of ground spices.

Related Articles

Uzbek cuisine, not only plov

Couscous: original alternative to the usual side dishes

Kazakh cuisine: heritage of nomads

Azerbaijan cuisine: tradition of the Caucasus and the wisdom of the ages