Bismillahir Rahmanir Raheem
Today I am sharing a delicious Uzbek soup recipe very similar to the famous Lagman, but with a different style noodle that's more thinner, much easier and less time consuming ;)
Lagman soup is more thick in consistency and can easily be referred to as more of a light stew or stir fry, it can look very similar to a Tagine when water is added. The sauce is poured generously over the freshly made and boiled noodles that are carefully rolled out very long using oil, The process reminds me very much of the Moroccan Razizzah, also known as Rizzat Alqaadi because when it is shaped it looks like a shiekh's turban ;) But of course they are 2 different things as the egg makes the noodles more firm when boiled where as Razizzah is much more softer and steamed!
Alternatively, if you're not too confident in making your own noodles or just don't have time, you can easily use a packet of the Chinese style egg noodles, comes out just as nice ;)
Uzbek soups are usually garnished or served with fresh natural yogurt and greens such as freshly cut dill or parsley. I really love this easier version of Uzbek noodle soup that can be enjoyed as a healthy every day family meal. It's certainly one of my family's favourites!
Being Moroccan myself and first attempting to cook Uzbek food was a joke, I found it extremely hard to withhold myself from adding olive oil and saffron to it, actually the original recipe to this doesn't include vegetable or beef stock in which I have added here.. I can't help it!
I have however in the past, used a pressure cooker for it to speed up the boiling part after the frying, and I couldn't taste any difference between the two methods.
- Noodle Dough - (enough for 4 servings)
- Flour - (however much needed to form a stiff dough)
- 2 Eggs -
- Salt -
- Water - If needed
- 1/4 kilo Halal lean Beef - I cut mine small but I've seen it in this soup in all sizes
- 1/2 cup oil to fry -
- 2 onions - chopped small
- 2 medium carrots - diced into cubes
- 1/2 sweet red bell pepper - diced into squares
- 2 large tomatoes - peeled & diced small
- 3 medium potatoes - peeled and diced into cubes
- 3 cloves garlic - grated, crushed or minced
- 1 teaspoon cumin (zeera) -
- 1/4 teaspoon black pepper -
- salt to taste -
- 1/4 teaspoon sweet paprika -
- 1 1/2 pints water - mixed with 1 stock cube ( this is optional)
- For the noodles a stiff dough is prepared from flour, eggs, water and salt; whisk the 2 eggs and add the salt before adding whatever amount needed to form a dough, you may use some water after this if needed.
- Set the dough aside for 30-40 minutes under a plastic bag/clingfilm or a tea towel. The dough is then rolled out into 1.5-2 mm thick sheet with a diameter not less than 10-15 cm. This is overlapped into layers that are roughly between 4-5cm wide & piled up using generous sprinkles of flour to prevent sticking & for easy and faster cutting. (please watch the video example)
- The noodles are then cut with a sharp knife and stirred up gently with your hands to detach and form the noodles before boiling separately in salt water. (This is usually done just before serving)
- Drain the noodles and place into a serving bowl before adding your beef soup/stew to the top ;)
Here is a Korean restaurant example of how the noodles are formed once the dough is ready and has sat aside for some time. It will not be too difficult for you to do this as you will not have as much dough as this guy ;)
- For the soup, heat the oil in a large pan, it should be very hot before adding the beef. Fry constantly turning until well browned on all sides.
- Add the carrots, cumin and onions and continue to stir fry until onion is well browned.
- Then add the tomatoes and leave to cook until the tomato is reduced into a saucy pulp.
- Add the diced red bell pepper with some salt and black ground pepper to taste.
- Add a stock cube into 1 pint of boiling water and stir until melted before pouring into the fried mixture. Lower the heat and leave to cook for about 30-40 min or until the beef is tender.
- When the beef is tender add potatoes, carrots and garlic, and let boil until cooked. This might take another 15-20 min)