Lagman - Uzbek Style

Lagman is a savory Uzbek meat dish served over noodles.  It can be considered, and served as, a thick and hearty soup.


For the sauce
  • Beef, pork or lamb - 350g
  • Melted butter - 3 tbsp
  • Onions - 2 medium yellow
  • Carrots - 4 medium
  • Radishes - 1 / 2 medium/large
  • Sweet peppers - 4
  • Tomato - 3-4
  • Potatoes - 4
  • Garlic - 8 cloves
  • Paprika - 1 tsp
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Beef buillion - 4-5 cups
  • Salt - 2 tsp
  • Pepper - 1/2 tsp
  • Chopped Green parsley, celery or dill - to taste.
  • Sour cream as a garnish
For the noodles
  • Flour - 3 cups
  • Water - 1 cup
  • Salt - 1 teaspoon
Ready-made fettucine noodles can also be used

For the sauce

Cut the meat into small chunks.  Mince the onion, carrot, radish and sweet peppers, and lightly sauteé in oil.  Add the meat, tomato, minced garlic, broth and butter to a large pot, and bring to a boil.  Slice and dice the potatoes and add into the pot, then cover and simmer on low heat for 30 minutes or until done.

For the noodles

Combine the flour and water, add salt, mix into a thick dough in the form of a sausage. Lubricate the surface of the dough with oil, leave it for 10 minutes, then roll in a very thin layer. Then fold over 16-32 times and cut. The noodles are not cut across.  Place the noodles in salted boiling water, boil, then rinse with cold water and set aside.

Bring 1 cup of water to a boil, add 1 tsp salt.  Place the noodles into a colander, pour the salted boiling water on them, and allow the water to drain.  Divide the noodles into four portions, lay out each portion into a deep dish or bowl, then pour the sauce over each portion.   Sprinkle with minced parsley, celery greens or dill.  Serve with sour cream on the side

If using ready-made noodles, simply boil them in salted water.  When al-dente, rinse and set aside as above.

Based, with a few small changes, on

Another version with more ingredients, and some cultural background, is on

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