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Uzbek lagman is a Central Asian spaghetti

Lagman is a very popular dish in Uzbekistan. It is believed that lagman comes from Ancient China, but over the course of several centuries, the dish has changed under the influence of different cultures and nationalities, especially under the influence of Uyghur cuisine and Dungan.

An interesting legend is connected with the appearance of this dish. Once, at a crossroads, three travelers met. After a long journey, the travelers were very hungry. The first traveller had only a cauldron, the second a piece of dried meat and some flour, and the third a couple of vegetables and spices. Only one traveler knew how to cook, and he decided to cook from the available products. A Chinese nobleman was passing nearby. The fragrant smell of cooking attracted his attention, and the nobleman wished to stop. Three wandering were treated to an intruder. The aristocrat liked the dish so much that he asked to cook it in the same way in his Palace.

Modern lagman is one of the most favorite dishes in the national cuisine, in fact it is spaghetti, but only in the Central Asian style. In Uzbekistan, several types of lagman are common, which are not inferior to each other in their taste qualities. As a rule, the main ingredients of the dish are noodles, necessarily prepared by hand, meat, spices and vegetables. One of the most favorite dishes are:

1. Chuzma lagman (Uyghur) - lagman made of stretched dough. Thick first course, very flavorful, slightly spicy. Noodles are served with a gravy of vegetables and lamb or young calf meat.

2. Kesma lagma (Uzbek) - lagman from thick boiled noodles with gravy of meat and vegetables. The composition of traditional gravy in such a lagman is interesting. It usually includes vegetables such as radish, cabbage, potatoes, bell peppers and tomatoes.

3. Kovurma lagman - lagman from fried egg noodles. A very satisfying dish, for which the gravy is also prepared in addition. The ready-made gravy is spread with pasta and vegetables – everything is thoroughly fried over a high fire. For satiety, sometimes an omelet is added to such a dish.

4. Shivit oshi- green lagman on dill infusion, is a national dish of Khorezm cuisine. If you are lucky enough to visit the Khorezm region, be sure to try Shivit oshi. Artfully thinly sliced noodles, young calf meat, fresh vegetables sprinkled with Oriental spices-create, on the one hand, a classic combination of flavors, on the other hand, an extravaganza of unforgettable sensations.

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