A real lagman is not a soup at all, but a full-fledged second course with homemade pasta, which consists of meat gravy and separately boiled egg noodles. Making lagman at home is actually not difficult, provided that you can skillfully and deftly process the dough and knead it until it is firm.
Please note that the composition of the products for kneading dough for lagman is the simplest, but for sauce, for meat gravy, the maximum amount of vegetables is used, which make the dish absolutely delicious.
How to cook lagman at home
If it seems to you that the process of processing the dough is very cumbersome, then for such purposes there is a dough processor and a noodle machine, each of which is purchased separately.
Well, for those who like to do everything themselves, we offer the process of kneading and processing the dough manually, as it is done in the original.
Homemade noodle dough
The first step is to prepare the noodle dough: to do this, pour water into a deep bowl, mix the salt and beat in the eggs. Add flour and knead a sufficiently firm dough.
It should be noted that real dough for lagman is kneaded into a steep one, as hard as possible. The finished dough must be rolled into an arbitrary ball and allowed to brew in a warm place for subsequent processing, for about 15-20 minutes.
In the meantime, let's start making vegetable gravy with meat:
Heat the oil in a thick-walled saucepan and first fry the meat in it - 2-3 minutes, after cutting them into small cubes. Add similarly diced onions, carrots, pepper strips and ripe tomatoes. Stir in the meat and continue frying over low heat with the lid closed - 15 minutes, until the tomatoes are juiced.
In a separate saucepan, boil the beans until half cooked, drain the water and add to the frying. After that, pour about one liter of boiled water into a saucepan, bring to a boil and simmer for 20 minutes with shallow boiling.
Five minutes before the gravy is ready, add the washed bay leaves, finely chopped garlic and season with the spices.
Making homemade noodles
After the previously kneaded steep dough on the eggs is infused, it is necessary to divide it into several small parts, knead and round again. Separately, roll each into a not thick layer, and then roll it into a snake and cut the noodles 3-5 mm wide.
Freshly chopped noodles should initially be rolled in flour, and then spread in a layer on a cutting board and dried.
To boil the noodles, use a large saucepan and cover with water and add salt, taking into account a tablespoon of salt per liter of liquid. Boil and put the noodles in small batches and cook over high heat until the homemade semi-finished product floats to the surface of the water, about 10 minutes.
Using a colander, transfer the finished product to a large bowl of cold water, let it cool for a minute and again, using the same colander, distribute the noodles in portioned cups.
After boiling all the noodles and distributing them into cups, pour the required amount of cooked hot meat gravy on top, sprinkle with chopped herbs and you can serve the dish to the table.