Lagman in Uzbek

Recipes Laghman different national cuisines do not differ in principle, but have significant nuances of flavors.

Lagman Uzbek - one of the "democratic" varieties recipe because it recognizes two types of noodle: Cesme-Lagman and chumza-Lagman, whereas, for example, is preparing Uighur Lagman exclusively on technology-chumza Lagman.

This is a very labor intensive process of preparing noodles in which it is pulled out of the hands of dough "sausages". From the first time without help cook the noodles according to this recipe is incredibly difficult.

Noodles as an apple of discord

History Laghman - one of the reasons for the dispute between representatives of different national cuisines. Uighurs living in Uzbekistan claim that it is they taught Uzbeks do Lagman, and they came up with "lazy version" with sliced ​​noodles.

Uzbek chefs, in turn, provide evidence that the Cesme-Lagman has a longer history than the "stretched noodles." There is a hypothesis that these varieties, as well as very similar to the Japanese version Lagman noodle "romaine", appeared in different people independently.

Cesme-Lagman is a noodle cutting. The dough is kneaded with flour, eggs and salt and leave to swell under the film or cloth. After three quarters of an hour the dough is rolled out into thin polutoramillimetrovye lozenges are stacked pile, pour flour and sharp knife cut noodles. Cesme noodle obtained thinner than chuzma. Here, for example, you can see how the same as the thickness of the dough changes palatability.

Boil noodles in salted water and rinsed in a colander.

Vadzha or sai?

•   The best meat for the gravy, of course, lamb Lamb - guide on meat But use beef and pulp Beef - Meat Guide .
•   The Uighur cuisine gravy called sayem. The Uzbek - vadzhey.
•   Sai is prepared in a deep frying pan and vadzhu - in Kazan.
•   Uighurs long cut meat slices, dices Uzbeks.
•   The composition of vegetables is not particularly controversial. They are selected according to the season. It can be eggplant, radish, radishes, cabbage. Be sure there are tomatoes.
•   Uighur chef can even use the cucumbers, but the potatoes - never!
•   The Ferghana and Tashkent regions, regardless of the nationality of the kitchen, Laghman mandatory ingredients are radish and red pepper.

Recipe Uighur Laghman requires crunching vegetables, so do not cook vegetables for stew gravy. The Uzbek Laghman is impossible, since it uses the potatoes. All vegetables stew until it is ready.

Serve Lagman in Kasakh Uzbek ceramic bowls. First, put a layer of noodles, then pour vadzhey, which in Uzbek cuisine Uzbek cuisine   characterized by its numerous and more liquid consistency than Uighur sai. For the filling used coriander, pepper, garlic.

Uzbek cuisine is known historically done without cutlery. Soups and semi-liquid food pilis directly from cups or CAS. Nowadays, visitors to the Laghman serving fork and spoon Noodles for vadzhi

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