 Uzbeklagʻmon inTashkent | |
| Alternative names | lagman,lagʻmon,latiaozi |
|---|---|
| Type | Noodle soup |
| Place of origin | Xinjiang |
| Region or state | Central Asia |
| Serving temperature | Hot |
| Main ingredients | noodles, meatbroth,beef orlamb |
Laghman,leghmen,laghmen,lagman, orleghman (Uyghur:لەغمەن,leghmen, ләғмән;Kazakh:лағман,lağman;Uzbek:лағмон,romanized: lagʻmon;Tajik:лағмон,lağmon;Kyrgyz:лагман,lagman) is a dish of meat, vegetables andpulled noodles fromUyghur cuisine.[1][2][3][4] In Chinese, the noodle is known aslatiaozi (Chinese:拉条子)[5] orbànmiàn (Chinese:拌面).[6]
China claims thatläghmän "is aloanword from the Chineselamian and appears to be an adaptation ofNorthern Chinese noodle dishes (native Turkic words do not begin withthe /l/ consonant),[5]" although its taste and preparation are distinctly Uyghur.[5][7] It is also a traditional dish of theDungan people who call the dishbànmiàn.
It is especially well-known inKazakhstan andKyrgyzstan,[7] where it is considered anational dish of the localUyghur andDungan (Hui)[8] ethnic minorities. It is also common inRussia,Uzbekistan,[9][10]Tajikistan,[11]Turkmenistan, northeasternAfghanistan (wherechickpeas are added), and parts of northern Pakistan.Crimean Tatar cuisine also adopted lagman from Uzbek culture.[12]
Laghman is prepared with meat (mainly lamb or beef),[13] vegetables and pulled long noodles. The vegetables usually include bell peppers, celery, garlic, onions, and spices.
Compared to Japanese ramen, lagman is closer to the Chinese original. Ramen primarily uses pork or chicken broths. Lagman, like the original lamian, usually begins with beef or lamb. And the noodles for ramen are usually thinner; typical udon noodles are closer in size to classic lamian. Ramen is usually made by cutting thin sheets of dough, much like Italian pasta.
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 | This article aboutAfghan cuisine is astub. You can help Wikipedia byadding missing information. |
 | This article aboutKazakh cuisine is astub. You can help Wikipedia byadding missing information. |
 | This article aboutKyrgyz cuisine is astub. You can help Wikipedia byadding missing information. |
 | ThisPakistani cuisine–related article is astub. You can help Wikipedia byadding missing information. |
 | ThisRussian cuisine–related article is astub. You can help Wikipedia byadding missing information. |
 | This article aboutUzbek cuisine is astub. You can help Wikipedia byadding missing information. |
