Laghman in Uzbek

Laghman in Uzbek

Outside Uzbekistan Lagman has become popular due to its simplicity, accessibility, rich taste and satiety. Special subtleties in the preparation of this dish, unlike other recipes of the national cuisine, no matter he became permanently appear on our tables.

In this article we will learn how to cook Lagman in Uzbek and consider both traditional and innovative recipes for this dish.

Recipe of the Uzbek Laghman

The only difficulty in the preparation of Laghman - a noodle, it is necessary to draw out, and in any case does not cut it, as many think.


For the noodles:

  • flour - 500 g;
  • Eggs - 2 pcs .;
  • . Salt - 1 tsp;
  • soda - tsp..

For the sauce:

  • lamb - 500 g;
  • cabbage - head of cabbage;
  • eggplant - 2 pcs .;
  • Onions - 3 pcs .;
  • garlic - 1 head;
  • bay leaf, salt and pepper - to taste.


In vegetable oil or melted fat, fry the diced meat. There also send shredded cabbage, diced eggplant and onions. Fry the vegetables until soft, then fill it with water and simmer, do not forget to pre-season. While the sauce is stewed for Laghman, you must knead the dough for the noodles and start pulling. Knead the flour and eggs into stiff dough, which should be lubricated with a solution of salt and baking soda in half a glass of water. Thereafter, the dough is divided into walnut-sized balls, each ball is rolled into a thin sausage that you want to pull up to about a meter, and then fold the dough in half meter and stretch again. Cooked noodles need to cook and pour cold water.

Now it is possible to make out the dish: the bottom of a deep dish laid with noodles and fill it with a thick sauce with meat and vegetables. Decorate Lagman greens and sprinkle with garlic.

How to cook Lagman Chicken in Uzbek?


  • noodles for Laghman - 400 g;
  • chicken - 800 g;
  • onions - 2 pcs .;
  • Carrots - 1 pc .;
  • . Adjika - 1 tsp;
  • green peas - 200 g;
  • Tomatoes - 3 pcs .;
  • salt and pepper - to taste;
  • greens - for decoration.


Before you cook Lagman Uzbek with chicken, it is necessary to wash and to cut the chicken itself and send it to brown until golden brown.

While fried chicken, chop the onion half rings, carrot cubes, as peeled tomatoes, arbitrary pieces. Add the onions and carrots to chicken meat and fry, stirring, for another 10 minutes. Then, lay the tomatoes in a pan, add adjika, season with a good and simmer for 10-15 minutes, until tomatoes softness. In Laghman finished sauce add the peas. Boil the noodles and serve it with chicken and vegetables with sauce. Garnish the dish with chopped greens.

Fried Lagman in Uzbek (Kovurma Lagman)

Cooking roast Laghman in Uzbek takes a minimum of time, and therefore perfect for a first acquaintance with this dish.


  • noodles for Laghman - 300 g;
  • lamb - 600 g;
  • onions - 2 pcs .;
  • tomato paste - 100 g;
  • Garlic - 3 cloves;
  • dill, parsley - to decorate;
  • Eggs - 3 pcs .;
  • milk - 3 tbsp. spoons;
  • salt and pepper - to taste.
Laghman in Uzbek


In vegetable oil fry the onion, add the beef and chopped straw pripuskayut it until half. In a frying pan send 100 grams of tomato paste or 300 g ripe tomatoes, add the crushed garlic and remove the pan from the heat. Separately, boil the noodles for Laghman, douse it with cold water and send them to the sauce.

Cooking omelet of 3 eggs and milk, and cut his thick strips. Add the scrambled eggs to the sauce and noodles, mix well dish and spread on plates. Sprinkle the finished lagamn herbs and garlic.

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