Lagman “Greetings from Bishkek” Recipe
I have seen lagman’s recipes, but there is no such thing as I learned to do in Kyrgyzstan. In Kyrgyzstan, lagman was a daily dish, but here in Russia, I cook only on holidays. It is well suited to both the first and the second course.
Servings Prep Time
6 5minutes
Cook Time
120minutes
Servings Prep Time
6 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Here are our products: cut the meat into cubes or finely cut into strips, cut the onion into half rings, grate carrots and radishes on a Korean grater.
  2. Pour vegetable oil (about 1/4 cup) into a saucepan and bring it to readiness, toss the meat and, stirring constantly, fry it until golden brown.
  3. Add the onion, stir, and fry until golden brown. Turn down the heat. Add spices for lagman. Mix it.
  4. Add radishes and carrots. Mix well and cover for 5 minutes. Then mix well again and close for 5 minutes.
  5. Add tomato juice. Mix well and bring to a boil. Boil for 5 minutes.
  6. Add finely chopped salted onion (or fresh) and hot pepper. Mix well.
  7. Add about 1 liter of boiling water, mix well, let it boil and turn down the gas on very low heat. Taste the salt and sharpness. If necessary, add… Cook until tender for about 25-30 minutes. 5-10 minutes before the end of cooking, add the garlic passed through the press, mix. After a while, turn off the fire. Cook the noodles for a long time. Rinse well in cold water. Put the noodles in a deep dish and pour the resulting gravy!
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