As-salamu alaikum, gourmets! Today, preparing for the most delicious dish of the peoples of Central Asia is a Laghman. Initially, it is believed that the history of the dish goes back to Uyguria, East Turkestan, and now it is the territory of China. In general, the dish was invented by the Uighur people, an ancient Turkic-speaking people, settled landowners, fishermen and hunters. Since 1949, East Turkestan has become part of China.
We will prepare the Laghman itself a little later, today we are preparing noodle Laghman.
Noodles for Laghman are prepared exclusively by hand from flour, water, eggs and a pinch of salt. The process of making noodles for Laghman is very long and time-consuming. The whole complexity of making such noodles is in the technique of rolling dough with your hands.
The dough is kneaded, rolled into a circle of small thickness and cut into strips. And then the most difficult thing begins. Each strip of dough must be rolled into an elongated round thread. First, we roll out with our hands into a thick thread, then into a thinner one. In order for the dough not to dry out and become brittle, it is necessary to lubricate with vegetable oil at each stage. Therefore, when you cook these noodles, all hands and the surface of the table will be in oil.
First: place a strip of dough between your palms and start moving your palms from one end to the other in parallel.
Second: put a strip of dough on the table. Press one edge of the dough with one hand, and with the other hand roll out the dough on the table, with a slight effort in the opposite direction from the fixed edge. So the noodles are stretched and the dough becomes thinner.
Next, after connecting the ends of the resulting dough thread several times, we hit it on the table, so the dough stretches, becomes elastic and decreases in diameter. A similar method is used to make noodles throughout Asia. In Japan, for example, chef can make up to 8000 thin threads of noodles from one small piece of dough, using this method. It seems complicated at first glance, but after trying it, you will immediately understand the principle and begin to gain experience. In our case, so many thin threads of noodles are not needed. The thickness of the finished dough thread is 3mm (0.12 inches).
I was also afraid, but it worked out the first time, although I had never tried this method of making noodles before.
The taste of noodles in a ready-made Laghman is certainly not comparable to anything! The noodles turn out to be thin, but at the same time dense, elastic and perfectly absorbs the whole taste of the dish.
Recipe type: Noodle
Recipe type: Asian
Yield: 4
Prep time:
Cook time:
Total time:
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