Lagman is a very popular dish in Uzbekistan. It is believed that lagman comes from Ancient China, but over the course of several centuries, the dish has changed under the influence of different cultures and nationalities, especially under the influence of Uyghur cuisine and Dungan.
An interesting legend is connected with the appearance of this dish. Once, at a crossroads, three travelers met. After a long journey, the travelers were very hungry. The first traveller had only a cauldron, the second a piece of dried meat and some flour, and the third a couple of vegetables and spices. Only one traveler knew how to cook, and he decided to cook from the available products. A Chinese nobleman was passing nearby. The fragrant smell of cooking attracted his attention, and the nobleman wished to stop. Three wandering were treated to an intruder. The aristocrat liked the dish so much that he asked to cook it in the same way in his Palace.
Modern lagman is one of the most favorite dishes in the national cuisine, in fact it is spaghetti, but only in the Central Asian style. In Uzbekistan, several types of lagman are common, which are not inferior to each other in their taste qualities. As a rule, the main ingredients of the dish are noodles, necessarily prepared by hand, meat, spices and vegetables. One of the most favorite dishes are:
1. Chuzma lagman (Uyghur) - lagman made of stretched dough. Thick first course, very flavorful, slightly spicy. Noodles are served with a gravy of vegetables and lamb or young calf meat.
2. Kesma lagma (Uzbek) - lagman from thick boiled noodles with gravy of meat and vegetables. The composition of traditional gravy in such a lagman is interesting. It usually includes vegetables such as radish, cabbage, potatoes, bell peppers and tomatoes.
3. Kovurma lagman - lagman from fried egg noodles. A very satisfying dish, for which the gravy is also prepared in addition. The ready-made gravy is spread with pasta and vegetables – everything is thoroughly fried over a high fire. For satiety, sometimes an omelet is added to such a dish.
4. Shivit oshi- green lagman on dill infusion, is a national dish of Khorezm cuisine. If you are lucky enough to visit the Khorezm region, be sure to try Shivit oshi. Artfully thinly sliced noodles, young calf meat, fresh vegetables sprinkled with Oriental spices-create, on the one hand, a classic combination of flavors, on the other hand, an extravaganza of unforgettable sensations.
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Laghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi (Chinese: 拉条子) or bànmiàn (Chinese: 拌面). Laghman.
is Central Asian spaghetti with the addition of meat, greens, spices, and broth. Noodles shall be cooked by hand at home. In Uzbekistan, two main types of lagman are widespread; these are Uigur chuzma-lagman (stretching lagman) and Uzbek kesma-lagman (cut lagman).
Lagman, which translates from Dungan as 'stretched dough', came to Central Asia from China and over centuries of history has developed into a number of variants depending on the region. This dish combines two foods - soup and steak - in one. However, as the name implies, noodles are the main ingredient.
Laghman. These hand-pulled noodles are found all across Central Asia, but Karakol is a great place to learn about and sample the three main styles of noodles. Traditional laghman noodles are quite soupy, boso laghman noodles are fried, and guyru laghman noodles are boiled and less soupy.
The broth of Lagman is rich, tasty and healthy. It is a Central-Asian dish, with the roots connecting to Chinese and Koren kitchens. There are multiple variations of this dish.
Laghman has a population of approximately 493 000. It is located in eastern Afghanistan and borders on the provinces of Panjshir, Nuristan, Kunar, Nangarhar, Kabul and Kapisa. The main ethnic groups are Pashtuns, Tajiks and Pashai tribes. The province is divided in six districts.
Lagman is believed to have originated from the Uyghur ethnic minority group in Central Asia. It is a traditional dish commonly found in countries such as Uzbekistan, Kyrgyzstan, and Turkmenistan. Over time, it has spread to different regions, each adding its unique twist to the recipe.
Even though we see Lo Mein in so many places, it actually originated in China, as a wheat flour noodle dish. It is unclear exactly who invented the process of mixing water and flour to make noodles, but the Chinese have been eating them for over 2,000 years! This takes us back to the Han Dynasty (206 B.C. – 220 A.D.).
Meat should be cut in small pieces and onions in rings. Fry the meat with onions in oil and then add tomato paste, pre-soaked peas and stew the mix for 10 minutes. Then add potatoes, cut into strips, cumin, salt, pepper and half a glass of meat broth. Cook until the dish is ready.
Laghman was the base for expeditions against the non-believers and was frequently mentioned in accounts of jihads led by Mughal emperor Akbar's younger brother, Mohammad Hakim, who was the governor of Kabul. In 1747, Ahmad Shah Durrani defeated the Mughals and made the territory part of the Durrani Empire.
Many writers reflexively attribute the origin of Uyghur noodles (laghman) and dumplings to China. Wheat, however, as the base ingredient of dough originated in Central Asia millennia ago and recent archeological evidence shows that Turkic noodles predate the Chinese varieties (Dağyeli 2018, Spengler 2019, Wang 2015).
The most widely held theory of its origins is that migrating Turkic-speaking people brought the mantu dough with them to Anatolia, where it evolved into the Turkish manti. Some variations may be traced back to the Uyghur people of northwest China.
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