Uzbek lagman recipe

Uzbek lagman recipe
The secret of Uzbek national food lagman is in right noodles. It is pulled out of the tough elastic dough- (жесткое эластичное тесто), but in any case it is not shredded- (измельченный) , as many people think! To cook the noodles for Uzbek lagman, you will have some work to do, but the result is worth it, and you will see for yourself.
So, for lagman – Uzbek chowder- (похлебка. Похлебка — легкий овощной суп на воде) you need:

• 
  1 kg. of flour;
  
• 
  2 eggs;
  
• 
  1 tsp of salt;
  
• 
  0,5 tsp of soda;
  
• 
  vegetable oil for greasing- смазка.
  

Delicious lagman in Uzbek: how to make gravy.

While the dough comes to the condition, you can take gravy(подливка) - vodzha (Uzb.).
To make the gravy for Uzbek lagman you need:

• 
  0,5 kg. of meat (lamb or beef);
  
• 
  300 g. of cabbage;
  
• 
  2 eggplants- баклажаны;
  
• 
  1-2 potatoes;
  
• 
  1 radish;
  
• 
  3-4 onions;
  
• 
  1 head of garlic;
  
• 
  2-3 tomatoes;
  
• 
  bay leaf – (лавровый лист )and spices. 
  

To cook the authentic lagman Uzbek soup, the recipe advises to take a thick-walled kettle- (толстостенный чайник). The skillet or cast iron pan-( сковорода или чугунная сковорода) with high sides will be suitable. You should kindle the animal fat- (разожгите животный жир), fry the meat, subculture the onion, adding here the garlic, bell peppers- (болгарский перец), tomatoes, eggplants, potatoes and radish. Preferably if you cut all uniformly on cubes- (нарежьте все равномерно на кубики), because Uzbek noodle soup lagman is not only delicious, but also a beautiful dish. When the gravy ingredients are brown you should fill it with water, bring to a boil. Add the spices: star anise (or anisetree) - certainly, cumin- (тмин), red pepper, kinza (coriander), salt and other spices to taste. Add the cabbage- капуста. The gravy for Uzbek lagman you should simmer over low heat until readiness- (тушить на слабом огне до готовности).
While the gravy for our Uzbek lagman is quenched- (гасится) (утолять, утолить), we will pull the dough for noodles. The dough is smeared with a solution of salt and baking soda diluted in water- (смазывают раствором соли и пищевой соды, разведенной в воде), punched to absorb the solution-( пробитый для поглощения раствора). Small pieces of dough are rolled into the form of pencils. Each such "pencil" is oiled and stretched to about a meter- (растянулся примерно на метр). To do this, the wiring is taken at both ends and stretched mid hitting the table-( проводка берется с обоих концов и натягивается посередине ударяясь о стол). The meter of noodles is folded in half and the stretching is repeating- (Метр лапши складывается пополам и растяжка повторяется).
The event with noodle is victoriously completed by its cooking in boiling salted water. Ready-made noodles for lagman in Uzbek is leaned back in a colander and rinsed with cold water(откинулся на дуршлаг и ополоснулся холодной водой). But while noodles are stretched, the sauce is almost ready. You need just combine these components.
When serving, cold noodles should be boiled with water and poured over the sauce, generously sprinkled with greens and finely crumbled- (рассыпался) with garlic.
Now you know how to cook the Uzbek soup lagman, which, by right, can be the proud of Uzbek cuisine.
There are several types of Uzbek lagman: kovurma lagman (dry) and the usual one - with plenty of broth.