Kazakh Laghman
A hearty and flavorful noodle soup with tender meat, vegetables, and hand-pulled noodles, often seasoned with a rich broth and spices. This version emphasizes the Kazakh adaptation of the dish, known for its robust flavors and generous portions.
🧂 Ingredients
- 500 g Beef or Lamb(cut into bite-sized pieces)
- 500 g Flour(for noodles)
- 200 ml Water(lukewarm, for noodles)
- 1 tsp Salt(for noodles and broth)
- 50 ml Vegetable Oil(for frying and dough)
- 2 medium Onions(chopped)
- 2 medium Carrots(julienned)
- 2 medium Bell Peppers(any color, julienned)
- 2 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds(crushed)
- 0.5 tsp Red Pepper Flakes(or to taste)
- 2 Bay Leaves
- 1.5 l Water or Broth
- 0.5 cup Fresh Cilantro or Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the noodle dough: Mix flour and 1 tsp salt. Gradually add lukewarm water and knead until a firm, elastic dough forms. Cover and let rest for at least 30 minutes.
💡 Tip: The dough should be firm but pliable. Add more water if too dry, more flour if too sticky. - 2
Stretch and pull the dough into long, thin noodles. This is the traditional method, requiring practice. Alternatively, roll out thinly and cut into strips.
💡 Tip: Lightly oil your hands and the work surface to prevent sticking. Aim for noodles about 3-5mm thick. - 3
In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the meat in batches, then set aside.
- 4
Add chopped onions to the pot and sauté until softened and lightly browned, about 5-7 minutes.
- 5
Add julienned carrots and bell peppers, sauté for another 5 minutes until slightly tender.
- 6
Stir in minced garlic, tomato paste, cumin seeds, crushed coriander seeds, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- 7
Return the meat to the pot. Add chopped tomatoes and bay leaves. Pour in water or broth, ensuring the ingredients are submerged. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the meat is very tender.
💡 Tip: Skim off any impurities that rise to the surface during the initial boiling. - 8
While the stew simmers, cook the laghman noodles in a large pot of boiling salted water until al dente, about 5-7 minutes. Drain well.
- 9
To serve, place a generous portion of cooked noodles in a deep bowl. Ladle the hot meat and vegetable stew over the noodles. Garnish with fresh cilantro or parsley.
💡 Tip: Some prefer to mix the noodles with the stew before serving.
💡 Pro Tips
- ✓The quality of the noodles is crucial; practice making them by hand for the best texture.
- ✓Don't rush the simmering process; slow cooking tenderizes the meat and melds the flavors.
- ✓Adjust the spice level according to your preference.
- ✓Laghman is often served with a side of vinegar and chili oil for added flavor.
🔄 Variations
- Add other vegetables like potatoes, celery, or daikon radish.
- Use different cuts of meat, such as lamb shoulder or beef chuck.
- For a vegetarian version, omit the meat and add more vegetables and mushrooms.