Uzbek Lagman
Soups • Uzbek
Description
Meat - beef or lamb.
Ingredients
- Chicken Egg 1 piece
- Radish 1 piece
- Carrot 1 piece
- Eggplants 1 piece
- Wheat Flour 20 oz
- Salt to taste
- Activated Baking Soda ½ teaspoon
- Unrefined Sunflower Oil ½ cup
- Onion 2.3 pieces
- Orange Bell Peppers 2.3 pieces
- Garlic 1 head
- White Cabbage 10 oz
- Tomatoes 2.3 pieces
- Meat 20 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Knead the dough to a medium consistency, roll it into a ball, and let it rest for an hour. After that, brush the dough with a solution of salt and baking soda (0.5 teaspoon of salt, 0.5 teaspoon of baking soda in 0.5 cup of warm water), and knead again.
Step 2
Then divide the dough into small pieces the size of a walnut, roll them into ropes, and brush with vegetable oil. Stretch the rope into long noodles by hitting it against the table, stretching it to 1 meter, fold it in half, and stretch it again to achieve the thickness of pasta. Boil the finished ropes in salted water, then rinse in cold water and set aside.
Step 3
In a cauldron, prepare the sauce (kayla). Cut the meat into small cubes, and also dice the carrot, radish, bell pepper, onion, and eggplant into small cubes, shred the cabbage, cut the tomatoes into wedges, and chop the garlic.
Step 4
Pour vegetable oil into the cauldron, sauté the onion, add the meat, and fry until the juices are released. Add the tomatoes and bell pepper, and simmer until half-cooked. Pour in a little water, and after boiling, add salt and red pepper (it should be spicy), then add the radish, cabbage, carrot, and eggplant, and simmer on low heat until the ingredients are cooked. If the moisture evaporates, add more water - the sauce should be semi-liquid. Towards the end of cooking, add the chopped garlic.
Step 5
Before serving, pour boiling water over the noodles, place them in a deep plate or bowl, and pour the sauce over them.
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