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National Dish of Kyrgyzstan Laghman - National Dishes of the World

National Dish of Kyrgyzstan Laghman

March 10, 2018  Nationalfoody Avatar
National Dish of Kyrgyzstan Laghman


For the noodles
flour 3 ½ cups
water 9 cups
eggs 2
oil 2 tbsp.
salt 2 tbsp.
For the Broth
beef chuck (julienned) ½ lb.
oil ½ tbsp.
medium onion (diced) 1
green bell pepper (cut into 1 inch thick strips) 1
medium carrot (thinly julienned) 1
small potatoes (peeled and cubed) 3
cloves garlic (chopped) 3
medium tomato (thinly sliced) 1
tomato paste 1 tsp.
black pepper ½ tsp.
ground cumin 1 tsp.
glasses water 8
salt 2 tsp.

Laghman is a noodle and broth dish that is very popular in Kyrgyzstan. The noodles are usually handmade and the broth consists of meat and vegetables. It is considered a national dish of the local Dungan and Uyghur ethnic minorities.

Directions for Preparing Laghman

Directions for Preparing the noodles

  1. Warm one cup of water.
  2. In a large bowl, combine the flour, warm water, eggs, and salt.
  3. Knead for twenty (0:20) minutes into a springy ball of dough.
  4. Let the dough rest in a covered container for twenty (0:20) minutes.
  5. Divide the dough into halves.
  6. Roll out each piece of dough with a rolling pin into a flat circle.
  7. Roll the dough into a tube by rolling it over the rolling pin.
  8. Slide the rolling pin out of the tube and slice the tube horizontally into half-inch cuts.
  9. Loosen the strips into long noodles.
  10. Pour the rest of the water into a large saucepan, add a little salt and let simmer.
  11. Boil the noodles for three (0:03) minutes, then drain and rinse in cold water.
  12. Add the oil to the noodles and mix well to prevent the noodles from sticking to each other.
  13. Place the noodles into serving bowls.

Directions for Preparing the Broth

  1. Preheat a big wok on high heat, then add the oil.
  2. Stir-fry the beef in the oil until brown.
  3. Add the onions to the wok.
  4. Add the black pepper, salt, and cumin, then stir together evenly.
  5. Add the tomato paste and slices, along with half of the chopped garlic.
  6. Cook until the tomatoes are tender.
  7. Add the remaining vegetables and stir-fry for about four (0:04) minutes, stirring continuously.
  8. Add the water and reduce the heat.
  9. Allow the broth to simmer for twenty (0:20) minutes, then add the remaining garlic.
  10. Let the soup simmer for an additional twenty (0:20) minutes, then turn off the heat.
  11. Pour some of the broth, meat, and vegetables over the cooked noodles, then serve.

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