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For wadjah: 500 g lamb shoulder on bone (or 300 g beef fillet/sirloin). One apiece – onion, carrot, turnip or green radish, red and green bell peppers, chili pepper, garlic. 5-6 leaves of Nappa cabbage; 3 small tomatoes; 100 g lamb suet. Fresh coriander – 10 twigs; 1 tsp each cumin and coriander seeds. Salt and ground pepper. For the dough: 3 cups flour; 1 cup ice-cold water; 1 egg; ½ tbsp. salt.

Uygur Mutfağı Lağman (Lāmiàn, Lag'mon, Laghman, 拉面, لەڭمەن)

Make dough: sieve flour on a table, add salt and egg, ice-cold water, knead to even texture, wrap in cling film, let rest 30 minutes. Then flatten with hands to finger thickness, cut in strips of same width. Roll each strip from the center to edges to pencil diameter, using dry hands on dry table, first rolling with your fingers away from you, then stretch with your palms from the center to left and right. Put strips on an oil-basted plate in a spiral, baste with oil, cover with cling film. In 10-15 minutes stretch each thread by rolling on the table and pulling to both ends to 2-3 mm thickness in several approaches, each time allowing the dough to rest for 10 minutes. Rolled noodles need to be stretched as long as possible – take one end of noodle in your hand, pass the other end over the palm of other hand and thus wind the whole noodle. Now stretch it by spreading your hands away from each other. Then bring your hands together, catch the middle with your fingers, stretch again and fold again, striking the table from time to time with hanging threads to baste the noodles with oil that is on the table. Boil prepared noodles in salted boiling water for two minutes, take out with a strainer, wash with cold water, add a little oil, mix well, cover with a bowl, set aside. Debone the meat, cut in half-inch pieces. If using beef, cut the fillet in thin strips. Make the gravy: melt the suet in a lodge (remove cracklings, dress with salt and pepper and onion rings, use to accompany vodka), then fry the bones in rendered fat on high heat for a couple of minutes, remove and set aside. Add and fry meat until well browned, add salt and finely sliced onion, mix well. In a minute add carrot and turnip, julienned, in another minute sliced bell peppers, in yet another minute add garlic, cumin and whole chili pepper. Add quartered tomatoes, cabbage (slice hard stems thinly across), mix well, return bones in a couple of minutes, add a glass of boiling water, bring all to boil, cover and simmer for 10 minutes, remove bones. Assemble the laghman: put a strainer with noodles in boiling water, let warm up, take out, drain and serve out to deep bowls. Ladle gravy on top, sprinkle with chopped fresh coriander leaves and garlic. Serve immediately.

Uygur Mutfağı Lağman (Lāmiàn, Lag'mon, Laghman, 拉面, لەڭمەن)

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Андрей (talerka).

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