Laghman (Kazakh: лағман, lağman; Uzbek: lagʻmon; Uighur: لەڭمەن, lengmen, ләғмән; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]
![]() Uzbek lag'mon in Tashkent | |
Alternative names | lagman, lag'mon, latiaozi |
---|---|
Type | Noodle soup |
Place of origin | Central Asia |
Region or state | Central Asia |
Serving temperature | Hot |
Main ingredients | noodles, meat broth, beef or lamb |
As native Turkic words do not begin with L, läghmän is a loanword from the Chinese lamian and appears to be an adaptation of Han Chinese noodle dishes,[5] although its taste and preparation are distinctly Uyghur.[5][7][8][9] It is also a traditional dish of the Hui or Dungan people who call the dish bànmiàn.
It is especially popular in Kazakhstan and Kyrgyzstan,[10] where it is considered a national dish of the local Uyghur and Dungan (Hui)[11] ethnic minorities. It is also popular in Russia, Uzbekistan,[12][13] Tajikistan, Turkmenistan and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. The Crimean Tatar cuisine also adopted lagman from the Uzbek culture.[14]
In general, the cooking technique can be divided into two groups — East Turkestan, which is more authentic, and West Turkestan.[citation needed]
Lagman is prepared with meat (mainly lamb or beef), vegetables and pulled long noodles. The vegetables usually include Bulgarian peppers, eggplants, radish, potatoes, onions, garlic, spices etc.
| |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Variants |
| ||||||||||||
Dishes | |||||||||||||
Instant noodle brands |
| ||||||||||||
List articles |
| ||||||||||||
See also | |||||||||||||
|