Uzbek lagman from Stalik Khankishiev. Lagman Uzbek recipe with photos from Stalik Khankishiev. Video recipe “Stalik Khankishiev lagman recipes”

December 3, 2013

Eastern cuisine traditionally includes meat, aromatic spices and herbs in its dishes. The famous cook and connoisseur of Central Asian dishes, Stalik Khankishiev, knows how to properly prepare real pilaf and lagman.

Lagman: recipe from Stalik Khankishiev

Ingredients needed to prepare lagman:

lamb bones, brisket, neck or shanks - about 1.5 kg;
one carrot and onion;
3 small tomatoes;
salt and black pepper;

1 kg flour;
3 fresh chicken eggs;
1.5 tbsp. (about 300 ml) water;

vegetables: turnips, celery, sweet peppers, carrots, onions, garlic about 1.5 kg;
lamb pulp about 0.5 kg;
tomatoes (or tomato paste) 3 jokes (or 2 spoons);
cilantro, cumin, parsley, black pepper, salt, dill.

The recipe from Stalik Khankishiev is simple. First you need to knead the dough from the specified amount of ingredients. It should be tight. Leave it for an hour, then cut into pieces. Pull the edges towards the middle and roll into a thick rope. Take oil and lubricate it. Now stretch until the noodles reach the desired diameter. Grease a tray with oil and place all the bundles on it. Cover them with film and let them stand.

Preparing the gravy is the next step, which includes a recipe from Stalik Khankishiev. In a cauldron, fry the meat cut into pieces in oil. Cut the vegetables into cubes and add to the meat. The pasta or tomatoes must be fried, then add pieces of bell pepper. Add water to the vegetables, wait until it boils, add salt. Add the cubed potatoes last. Keep the gravy on low heat to keep it hot.

Pull out the harnesses. Place them in well-salted water. Use a spatula to stir the noodles into the pan. Cook for 3 minutes. It may seem to you that the dough has not been cooked, but in fact this time is quite enough. When you eat lagman, you will be able to verify this. As soon as the noodles are removed from the boiling water, rinse them immediately under cold water.

Pour the gravy over the finished noodles, then pour back into the pan. This procedure helps to warm up the cooled dough. Then pour the broth again, sprinkle with chopped herbs. The recipe from Stalik Khankishiev involves preparing loizhan paste with a mixture of red pepper, salt and garlic. But this seasoning should be added to the serving plate.

lamb pulp - about 1 kg;
tail fat about 300 grams (you can take vegetable oil);
medium grain rice about 1 kg;
carrots 1 kg;
3 medium onions;
3 heads of garlic;
capsicum 2 jokes;
cumin and salt.

The recipe from Stalik Khankishiev is one of the most delicious. Chop the carrots into sticks with a knife. Cut the meat into cubes 1.5 cm thick. Sort the rice and rinse thoroughly. Soak it in warm water. Heat the cauldron over maximum heat. Melt the lard; if frying in oil, heat the oil. Golden cracklings need to be removed after melting. Place the onion in well-heated oil. It should be cooked through properly.

After this, add the meat to the cauldron and fry it. Sprinkle carrots in an even layer. After a couple of minutes, stir everything. You need to fry the carrots for 15 minutes. At the end of frying, reduce the heat a little and add some of the cumin. The carrots should become soft. Pour in hot water. It should cover the vegetables and meat by an inch. Place the peeled heads of garlic and capsicum in the cauldron. Once boiling, reduce heat to low. Cook the meat and vegetables for about 40 minutes with the lid open. Now add salt. Drain the water from the rice and place it in a cauldron. Pour a liter of boiling water over everything. The water should cover the rice completely. We turn the heat to maximum and wait for everything to boil. We are waiting for the main water to evaporate. After this, reduce the heat and cook the rice until cooked. Sprinkle the pilaf with ground cumin and let it brew.

In fact, lagman is a very simple dish. And, thank God, lagman does not have a fossilized, only true recipe for all times. Lagman allows you to painlessly remove any ingredients, replace them with others and... no stupid grams or minutes!

The only exception is the dough for the noodles themselves: here, after all, there are time-tested proportions.

The cook or amateur cook can only choose the method of making noodles: pull them out or roll out the dough and cut them? If , then this method turns out to be faster and less labor-intensive, and this determines the choice of technology in public catering. The method of preparing the noodles itself does not affect the taste of lagman. But the taste of noodles is affected by the technology of boiling noodles. For example, in establishments specializing in lagman and other dough products, they do not change the water in which the products are boiled for a long time. During cooking, some of the flour is released from the dough, and the water turns out to be richly cloudy and thick. Apparently, some little-studied processes are starting to work, but noodles made from such water are tastier than those made from absolutely pure water.

But even with the dough composition that has been proven over centuries, you can play around with it if you wish. For example, cook it not with water and ordinary wheat flour, but with eggs and saffron infusion alone.

Six eggs, three yolks, a few spoons of saffron infusion, salt and a kilogram... of Italian coarse flour from durum wheat.

Why does Italian flour appear in a recipe that in our minds is strongly associated with Central Asia and China? Yes, simply because Italians understand noodles no worse than the Chinese or Uighurs, and if I like Italian pasta, then what do I need authenticity for? I respect the culinary traditions of all nations, I consider them to be the heritage of humanity, but I choose what I eat according to my personal taste. And I advise you to do the same!

The dough will then turn out very stiff; it will not even stick together into one lump in the bowl of the dough mixer. Well, nothing! Squeeze it with your hands, assemble the separate pieces together - until everything goes as it should!

Divide the dough into two parts and put it in a bag to prevent it from drying out. Let him lie on the table until he becomes softer and more obedient - at least forty minutes.

Go ahead and start chopping vegetables!

Grind star anise and hua-tse pepper in a mortar together with coarse salt so as not to get bored.

Using your hands, roll one of the dough pieces into a sausage.

Cut the dough into discs and put it back in the bag to prevent it from drying out.

If you want, roll the dough with a rolling pin and cut the noodles with a knife.

If you want to use a dough sheeter or noodle cutter, there is also a lot to learn here.
To ensure that the rolled out strips of dough have straight edges, pass a piece of dough through the rollers, setting the gap to the largest possible size.
Fold the edges of the juice towards the middle.

Fold it in half.

Pass it between the shafts.

Roll several times, gradually reducing the distance between the shafts.
The scale on my machine is divided into 9 units, I roll it up to five.

Let the rolled out dough dry slightly and pass through the noodle cutter.

Immediately roll the resulting noodles around your palm and tuck the end towards the center, as if in a knot.

Let the nests dry on a napkin. If desired, dried nests can be sprayed with olive oil from a spray bottle before boiling them.

In a wok or wide, spacious cauldron, fry the onions and garlic tablets in a small amount of vegetable oil.

Add the meat, stir a couple of times until the meat whitens.

Add salt and spices to the meat and mix again. The fire under the cauldron should be maximum at all times, the skimmer in hand, the cook constantly at the stove.

Pull the onion and meat apart and place fermented soybean paste in the middle. Let it fry and rub it in oil. If you don't have such a paste, then forget about it. For example, for the last hundred years in Uzbekistan they have been preparing lagman and without remembering such pasta, they even do without soy sauce. But do you have soy sauce? Pour it in and let it evaporate.

Add carrots and stir constantly.

The tough parts of the top leaves of the cabbage will come in handy!

Dry herbs and a little dry, crushed chili pepper.

I know that half of you are now reaching for the keyboard to tap out the question: what kind of dry greens to take?
Listen, when you invite me to your lagman, then ask this question. But now you will be preparing it for yourself, so put what you like, not me. Otherwise, I’ll write “take cilantro,” and half will say “no, we don’t like cilantro” and slam the book in the most interesting place. Yes, even without dry herbs at all - you will still get lagman!

Eggplants, bell peppers, what other vegetables do you have at home? The order in which they are added should be determined by the time of their preparation. Vegetables should be cooked so that another minute and they will stop crunching, but nothing more!
But, I repeat, those vegetables that you have in stock and those that you love unconditionally.

Not everyone likes celery stalks either, but so what? If you don't like it, don't put it there!

And about the green radish, “Margilan lard,” many may say: “No, I’d rather crunch it up like that!”
Well, grunt to your health. I’ll tell you a secret, this is exactly why I put it at the very end, before the tomatoes. I love it when it's still crunchy!

I add broth to the lagman and immediately tomatoes.

If it seems that the lagman is too thick and you want it thinner, then add more broth from the jar.
No broth - add water. Some cooks add the water in which the noodles have already been boiled; they like its starchy taste.

Well, let it simmer a little. Add leeks or just green onions. Whole chili pepper for spicy lovers!

Did you cook the noodles? Just don't overcook it. Boil one “nest” per serving - that’s enough.

Place noodles on the bottom, vegetables and sauce on top.
But you can serve it another way: on a large common platter, noodles, and vegetables on top. This is too thick broth, almost a sauce, in bowls - each separately.

True, some of you thought that I was again talking about some complex, complicated dish, which should be prepared at dawn and served by candlelight after sunset? You're thinking nonsense!

The truth about this dish is that Bozhena Rynska came to me to sharpen her knives, and here it was lagman.
We ate, chatted, sharpened our knives.

Just, you know what? I understand that now many of you will not stand it and will write “the truth about Bozena.” But those who endure and do not write will be saved from the ban. I don’t want to discuss personalities in my journal; for that purpose, LiveJournal is full of garbage dumps.
I’ll tell you the truth now myself. I’d rather communicate with an intelligent and courageous person who expresses his thoughts (even if not always pleasant to the ear and consciousness) without regard to “what people will say,” than to communicate with a scoundrel, listen to his lies and flattery for twenty years, and then, when you refuse him the feeder and are indignant at his outrageous impudence, you will again hear lies addressed to you, only with a minus sign and slander.
I feel better with those who say what they think, I feel more comfortable with them.

By the way, the first part of the recent story with slander and lies is completed.
I will not continue the second part of the ballet, even though the ball is now in my court and I have something to answer. I just won’t do this, because smart and decent people all this is uninteresting and disgusting, and wallowing in the mud with Hakim Ganiev will only bring pleasure to scoundrels. And all this disgraces my homeland - Uzbekistan. That’s why I won’t answer, and not because I’m afraid of something or afraid of getting dirty. For a person becomes dirty not because of the crap that is thrown at him, but because of the dirt that comes out of him, and he forgets to wash himself.

Just follow the instructions of the master, repeating his steps, add a little of your interpretations, and the real Lagman from Stalik Khankishev will be on your table. Cook together!
A complex recipe for lagman from Stalik Khankishiev of Uzbek cuisine step by step with photos. Easy to prepare at home in 30 minutes. Contains only 249 kilocalories.

Preparation time: 2 hours
Cooking time: 30 min
Calorie Amount: 249 kilocalories
Number of servings: 6 servings
Occasion: Dinner, lunch

Complexity: Complicated recipe
National cuisine: Uzbek cuisine
Type of dish: First meal

Ingredients for six servings
Lamb broth 1000 ml
Beef tenderloin 600 g
Zira (Cumin) dry 0.33 tsp.
White cabbage 300 g
Celery root 1 pc.
Dry coriander 0.33 tsp.
Turmeric 1 tsp.
Green onion 3 feathers
Onions 2 pcs.
Refined sunflower oil 100 ml
Carrot 1 pc.
Wheat flour 330 g
Allspice 3 pcs.
Ground red pepper 1 tbsp. l.
Hot pepper 1 pc.
Fresh parsley 1 bunch
Tomatoes 1 pc.
Red radish 2 pcs.
Pepper mixture 1 tsp.
Salt 1 pinch
Soy sauce 60 ml
Garlic 1 head
Chicken eggs 3 pcs.

Step-by-step preparation
Let's prepare a concentrated broth from young lamb in advance. We will put out the rest of the products necessary for the lagman: flour, eggs, meat, onion, garlic, tomato, carrots, Japanese watermelon radish, celery root, hard parts of white cabbage leaves, vegetable oil, soy sauce, salt and all the spices.
We will need 2 large chicken eggs and 1 yolk.
Add 1 teaspoon of turmeric and a pinch of salt to the eggs.
First stir in the sifted flour - 330 grams - into the salted egg mixture with turmeric, first with a spoon and then with your hand.
We will get a fairly stiff dough. Divide it into 2 parts and cover with film for 20 (or more) minutes.
Roll out the dough into a very thin sheet.
Cut the noodles to length, up to 5 mm wide.
Let's roll the noodles into nests and leave them to dry while we work on the rest of the ingredients.
Peel the onion - 1 piece, garlic - 1 medium head, carrot - 1 piece and 1 celery root.
Cut the carrots and celery into thin cubes.
Cut the onion with a feather, and the garlic into tablets.
Sauté pieces of onion and garlic until transparent.
Add cubes of beef pulp to the wok. While constantly stirring, fry everything over high heat.
Let's use a mortar to grind the spices. Add them to the salted meat.
Now it’s the turn of celery and carrot sticks.
Cut the cabbage (300 g) into large pieces. Let's add them to the lagman. We continue to mix everything intensively. Meanwhile, boil the noodles for lagman. This will take about 10 minutes.
Let's cut radish cubes into lagman.
Add tomato slices and chopped parsley to our dish.
Pour in concentrated lamb broth, add soy sauce (or soy paste), sweet and hot red pepper to taste.
Place the prepared noodles into portioned plates.
Fill it with the prepared liquid portion with vegetables on top. Our lagman from Stalik Khankishev is ready! Serve it with fresh green onions. Have a pleasant gastronomic experience!

Lagman: recipe from Stalik Khankishiev

Ingredients needed to prepare lagman:

for the broth:

lamb bones, brisket, neck or shanks - about 1.5 kg;
one carrot and onion;
3 small tomatoes;
salt and ;

for noodles:

1 kg flour;
3 fresh chicken eggs;
1.5 tbsp. (about 300 ml) water;

for the sauce:

vegetables: turnips, celery, sweet peppers, carrots, onions, garlic - about 1.5 kg;
lamb pulp about 0.5 kg;
tomatoes (or tomato paste) - 3 jokes (or 2 spoons);
cilantro, cumin, parsley, black pepper, salt, dill.

Cooking technology

1st step

2nd step

3rd step

4th step

Pour the gravy over the finished noodles, then pour back into the pan. This procedure helps to warm up the cooled dough. Then pour the broth again, sprinkle with chopped herbs. The recipe from Stalik Khankishiev calls for loizzhan - a mixture of red pepper, salt and garlic. But this seasoning should be added to the serving plate.

from Stalik Khankishiev

Grocery list:

lamb pulp - about 1 kg;
tail fat about 300 grams (you can take vegetable oil);
medium grain rice about 1 kg;
carrots - 1 kg;
3 medium onions;
3 heads of garlic;
capsicum - 2 jokes;
cumin and salt.

Cooking technology

Cooking time: 30 min.

Preparation time: 2 hours

Number of servings: 6 pcs.

Type of cuisine: Uzbek, Chinese, oriental

Type of dish: first courses

The recipe is suitable for:
dinner lunch.

Ingredients for the recipe “Lagman from Stalik Khankishiev”:

Lamb broth 1000 ml Beef tenderloin 600 g Dry cumin 0.33 tsp White cabbage 300 g Celery root 1 pc Dry coriander 0.33 tsp Turmeric 1 tsp Green onion 3 feathers Onion 2 pcs Refined sunflower oil 100 ml Carrots 1 pc. Wheat flour 330 g Allspice 3 pcs. Ground red pepper 1 tbsp. l. Hot pepper 1 pc. Fresh parsley 1 bunch Tomatoes 1 pc. Red radish 2 pcs. Mixture of peppers 1 tsp. Salt 1 pinch Soy sauce 60 ml Garlic 1 head Chicken eggs 3 pcs.

Preparing winter lagman from Stalik Khankishev

Just follow the instructions of the master, repeating his steps, add a little of your interpretations, and the real Lagman from Stalik Khankishev will be on your table. Cook together!

Preparation of the dish according to the recipe “Lagman from Stalik Khankishiev”:

Step 1

Let's prepare a concentrated broth from young lamb in advance. We will put out the rest of the products necessary for the lagman: flour, eggs, meat, onion, garlic, tomato, carrots, Japanese watermelon radish, celery root, hard parts of white cabbage leaves, vegetable oil, soy sauce, salt and all the spices.

Step 2

We will need 2 large chicken eggs and 1 yolk.

How to separate yolks from whites

Step 3

Add 1 teaspoon of turmeric and a pinch of salt to the eggs.

Step 4

First stir in the sifted flour - 330 grams - into the salted egg mixture with turmeric, first with a spoon and then with your hand.

Step 5

We will get a fairly stiff dough. Divide it into 2 parts and cover with film for 20 (or more) minutes.

Step 6

Roll out the dough into a very thin sheet.

Step 7

Cut the noodles to length, up to 5 mm wide.

Step 8

Let's roll the noodles into nests and leave them to dry while we work on the rest of the ingredients.

Step 9

Peel the onion - 1 piece, garlic - 1 medium head, carrot - 1 piece and 1 celery root.

How to quickly peel garlic

How to clean celery root

Step 10

Cut the carrots and celery into thin cubes.

Step 11

Cut the onion with a feather, and the garlic into tablets.

Step 12

Sauté pieces of onion and garlic until transparent.

Step 13

Add cubes of beef pulp to the wok. While constantly stirring, fry everything over high heat.

Step 14

Let's use a mortar to grind the spices. Add them to the salted meat.

Step 15

Now it’s the turn of celery and carrot sticks.

Step 16

Cut the cabbage (300 g) into large pieces. Let's add them to the lagman. We continue to mix everything intensively. Meanwhile, boil the noodles for lagman. This will take about 10 minutes.

home > Main courses and side dishes

Uzbek lagman from Stalik Khankishiev. Lagman Uzbek recipe with photos from Stalik Khankishiev. Video recipe “Stalik Khankishiev lagman recipes”

Ingredients for six servings

Step-by-step preparation

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