Weekender Bahrain, Thursday, February 20 2020

Kyrgyzstan Laghmann

admin 26-Oct-2016

Kyrgyzstan Laghmann

Traditionally the Kyrgyz people were nomadic and so the preparation and ingredients involved Kyrgyz cuisineare centred around the long term preservation of the food. As would be expected from a nomadic lifestyle, meat features strongly in the recipes, although vegetables are surprisingly common in Kyrgyz dishes.
As with much of Central Asia other common ingredients are dumplings and noodles.Making a simple dough for noodles would be an easy task for the nomadic people and form a filling addition to any meal.
Laghman is a very popular dish in Kyrgyzstan, although strictly speaking it comes from the Dungan or Uyghur ethnic groups within the Kyrgyz peoples.

What you Need

For the noodles

500g flour
1 egg
1 tsp. salt
60ml water

For the broth
300g fat, cubed (see note)
3 onions, cut into rings
500g lamb, cubes
3 potatoes, cubed
1 carrot, sliced
3 tomatoes, cut into wedges
6 cloves garlic, finely chopped
1 red chilli, finely chopped
2 peppers, thinly sliced
300 g cabbage, thinly sliced
salt and pepper to taste

How to Make

Melt the fat in a large saucepan and sauté the onion.
Add the meat and brown well.
Add the potatoes, carrot, tomatoes, garlic, chilli and peppers.
Stir well and cook until about half-done.
Add enough water to cover the meat and vegetables and add the salt, pepper, and cabbage. *Cook over a low heat until thoroughly cooked (about an hour).
Meanwhile, mix together the flour, egg, salt and water as necessary.
Ensure the dough is stiff, not too wet and not too dry.
Roll out until it forms a thin sheet.
Roll the dough as if rolling up a sheet of paper, then slice across to make narrow noodles about 4 or 5 mm thick.
Drop into boiling salted water and cook until done. Drain well.
If this is done towards the end of the cooking time for the broth it won’t be necessary to reheat the noodles, but if they get too cold, reheat by dropping briefly into boiling water.
To serve, spoon the mixture over the noodles, allowing the liquid to soak through.
Note:  Traditionally the fat comes from the tail, but any fat is acceptable.