Lagman recipe with a photo

This Lagman - this is not a soup, a main dish with a full homemade pasta, which consists of meat and gravy separately boiled egg noodles. Lagman cook at home is really not difficult, provided that you can skillfully and deftly handle the dough and knead it until a firm consistency.

Please note that the composition for making dough products to Laghman very simple, but for the sauce for meat sauce is used the maximum number of vegetables that make a dish very tasty.

How to cook Lagman at home

If you think that the test process is very burdensome treatment, then for this purpose there is a machine for kneading dough and machine for cutting noodles, each of which is sold separately.

But for those who like to do everything yourself, we offer to knead the dough and the process manually, as in the original.

The dough for homemade noodles

The first thing you need to prepare the dough for noodles: it pour in the water a deep bowl, mix salt and hammer eggs. Add the flour and knead the dough elastic enough. It should be noted that this dough is kneaded in Laghman cool as can be tough. The finished dough is necessary to roll the ball into an arbitrary and let stand in a warm place for further processing, approximately 15-20 minutes.

Grouting for Laghman

Meanwhile zaymomsya cooking vegetable sauces with meat:

In a thick saucepan, heat the oil and fry it in the first meat - 2-3 minutes to pre-cut them into small cubes. Add sliced ​​same dice the onion, carrot, julienned peppers and chunks of ripe tomatoes. Mix meat and continue frying on low heat with the lid closed - 15 minutes until the tomato juice will not be allowed.

In a separate saucepan, boil the beans to be polugotvnosti, drain and add to the frying. After pour into approximately one liter pot prokipyachonnoy water, bring to boiling and simmer with shallow bubbling for 20 minutes.

In the five minutes before the sauce, add the bay leaves, washed, finely chopped garlic and season with spices.

Preparation of home-made noodles

After the pre-kneaded dough on the eggs must configure themselves to divide it into smaller pieces, and again obmyat rounded. Individually, each roll into a thick layer is not, and then roll into a snake and cut into noodles, 3-5 mm wide. Just cut noodles originally should roll in flour, and after already spread layer on a cutting board and dry.

For boiling noodles should use a large pan and add water and add the salt in view of a tablespoon of salt per liter of liquid. Boil and put the noodles in small batches, and cook on a stormy fire until a home semi-finished product does not pop up on the surface of the water, about 10 minutes.

With colander shift the finished product in a large bowl with cold water and allow to cool a minute and once again, using the same colander to distribute the noodles a la carte dishes.

After all boil noodles and distribute them into cups, the top Pour required amount of hot cooked meat gravy, sprinkle chopped herbs and can be fed to the dish table.