Anise (star anise) 5.5 g
Wheat flour 1 kg
Chicken egg 1 piece
Onions 320 g
Lamb 640 g
Pepper 420 g
Tomatoes 200 g
Garlic 120 g
Celery 80 g
Beans 120 g
Tomato paste 120g
Vegetable oil 180 ml
Green celery 20 g
20 g green onions
Dill 20g
Coriander seeds 5.5g
Ground Paprika 10g
30 g Salt


1. The salt (20 g) was dissolved in a half glass of cold water. Pour flour into a bowl and beat in the egg it. Gradually infusing saline, knead the dough. It should be flexible, not too soft, but not too hard, so it may be that the solution does not need a whole. The finished dough cover with foil and leave for two hours.
2. Meanwhile, peel and cut into fairly large onion, bell pepper, tomatoes, beans, celery and garlic. Mutton (pulp) cut into medium sized cubes. Heat in a cauldron two tablespoons of vegetable oil and cook the meat until a crispy crust.
3. Add the onion to the meat, a little later – tomatoes, five minutes – garlic, celery, tomato paste and spices (except paprika). Simmer a couple of hours. For a quarter of an hour before the end add pepper, beans and paprika, and in five minutes – green celery. Sauce diluted with water or meat broth to the desired consistency, add salt, bring to a boil, stirring occasionally.
4. Divide dough into several pieces. With each do the following: oiled, kneading his hands and roll, making a tourniquet. When he becomes comfortable with a thin, slowly stretch it even further by passing between the fingers, first in one direction, then another. Then you need to put the dough in the bowl and spiral still leave for ten minutes.
5. Thereafter, the noodles reach between fingers several more times to result in its thickness reached approximately two to three millimeters. Then seal the ends of the two cords of dough and wrap their wrists eight: the one to the other.
6. Follow carefully calculating strength not to break the noodles, plant and clapping hands from time to time on the table – so that the thickness of noodles close as possible to the spaghetti.
7. Put the noodles in a sieve, dipped in boiling salted water, cook for two or three minutes – and then remove and rinse with cold running water. Divide the noodles into pieces.
8. The finished noodles to put in a sieve and scald in boiling water – portion by portion. Arrange on plates, pour Vazha (so called sauce) and sprinkle with finely chopped green onions and dill.

Laghman. Recipe:

Posted in Soups
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