Lagman is a dish that everyone should try. And don’t put the whole vegetable garden in this dish. Minimum ingredients. Maximum flavor. A rational approach. Try cooking this.
So I was taught to cook lagman from an Uzbek neighbor. Since then, this dish has firmly taken root in our kitchen.The dish turns out very tasty and amazing. You should try it.
The dish can be prepared with any meat: lamb, beef, chicken, etc. A real lagman is made from special long noodles, lamb meat and various vegetables. My lagman recipe is somewhat simplified and adapted to our European conditions and capabilities. The taste of this lagman was rich, and the aroma was very appetizing.
Lagman is a well-known dish, and there are not so many recipes for its preparation. For me, not only the taste is important in the recipe, but also the simplicity of cooking. My version seems to me just very tasty and not difficult to prepare. I hope you enjoy it.
I know a lot of people will argue with me. Call this dish whatever you want, but not lagman. Well, I won’t even argue. Initially, this dish is from my childhood, so our neighbor, an old Jew, cooked it. I suggest you try this dish. Perhaps it will become a favorite for you and take its rightful place in your cookbook.
Lagman is a wonderful dish, which is good because it can be used both as a first and second dish. In addition, lagman is perfectly stored for several days in the refrigerator and becomes even tastier. In any case, this dish is for those who are tired of soups and borscht.
