Lagman classic - 3 cooking recipes

The classic lagman is worth serving to guests. This is a hearty, flavor-rich dish that is both filling and warming. You can also safely serve it with alcoholic drinks))

Lagman classic

If you are going to cook a truly classic lagman, then you will need lamb - at best. The “worst” is veal or beef. But - by no means - not pork. The fact is that lagman is considered a dish of oriental cuisine. This means that this is a dish of Muslim countries. There, as everyone knows, they don’t eat pork, considering it dirty meat.

But once you dig deeper into the history of the dish, new interesting details are revealed. Namely: lagman was most likely invented by the Chinese. After all, it was there that they consumed and consume noodles in huge quantities. In Central Asia, which today is credited with the authorship of lagman, noodles are not so common. The Chinese eat pork easily. So we can safely say to those who like to argue that lagman with pork is just as classic as with lamb or chicken, for example.

By the way, the word “lagman” itself has Chinese roots and means “stretched noodles.”

Today, recipes for classic lagman can be found in Uzbek, Tajik, Kazakh, Tatar, and oriental cuisine in general. The main ingredients for it are vegetables, meat, lots of spices and homemade noodles. The dish cannot be strictly classified as the first or second - it is both - soup and sauce. It is considered complex and always consists of many types of products.

If we talk about classical performance, it will be very different in different countries. What is there! Even in different regions of the same country, lagman is prepared in its own way. Some people put eggplants with radishes in it, others - potatoes and carrots, others - cabbage. Even the Japanese make their own lagman, only they call it ramen.

The only general rule that applies to all classic lagman recipes is that the dish must have gravy and noodles. The remaining components can vary greatly. Instead of meat, some even take mushrooms.

The most difficult thing to prepare is the noodles. The technology is not the same as when preparing “Russian” noodles. This needs to be pulled out with hands moistened with water until you get a thin twine that is elastic and does not tear. The longer the better. For beginners, it is recommended to find and watch a training video on how to masterfully prepare Lagman noodles.

And there is a classic lagman, by the way, correctly with chopsticks!