Mangu

laghman

Next Dish: Ful Medames

Laghman is a traditional Central Asian dish, particularly popular in Uzbekistan, Kyrgyzstan, Kazakhstan, and Tajikistan. It is a type of hand-pulled noodle dish, typically served with meat and vegetables in a rich broth. The dish has Chinese influences, specifically from the noodle dishes of the Uighur people. Variations of Laghman can include different types of meat, vegetables, and spices, and it can be served either as a soup or a main course.

garlic

noodles

salt

vegetable oil

beef

bell pepper

carrot

chopped tomatoes

dill

dried pepper

fresh parsley

green onion

ground lamb

onion

Recipe

Ingredients:

  • 500g of beef or lamb

  • 2 onions

  • 2 bell peppers

  • 2 carrots

  • 2 tomatoes

  • 4 cloves of garlic

  • 1 bunch of parsley

  • 1 bunch of dill

  • 1 bunch of green onions

  • 500g of noodles

  • Salt to taste

  • Pepper to taste

  • 2 tablespoons of vegetable oil


Instructions:

  1. Cut the meat into small pieces and fry in a pan with vegetable oil until golden brown.

  2. Add chopped onions to the pan and continue to fry until the onions are translucent.

  3. Add chopped bell peppers, carrots, tomatoes, and garlic to the pan, season with salt and pepper, and continue to fry for another 10 minutes.

  4. In a separate pot, boil the noodles according to the package instructions, then drain.

  5. Add the cooked noodles to the pan with the meat and vegetables, mix well.

  6. Garnish with chopped parsley, dill, and green onions before serving.