Laghman (food)
Uzbek lagʻmon in Tashkent | |
| Alternative names | lagman, lagʻmon, latiaozi |
|---|---|
| Type | Noodle soup |
| Place of origin | Xinjiang |
| Region or state | Central Asia |
| Serving temperature | Hot |
| Main ingredients | noodles, meat broth, beef or lamb |
Laghman, leghmen, laghmen, lagman, or leghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: лағмон, romanized: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]
China claims that läghmän "is a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes[5]" although its taste and preparation are distinctly Uyghur.[5][7] (native Turkic words do not begin with the /l/ consonant). It is also a traditional dish of the Dungan people who call the dish bànmiàn.
It is especially well-known in Kazakhstan and Kyrgyzstan,[7] where it is considered a national dish of the local Uyghur and Dungan (Hui)[8] ethnic minorities. It is also common in Russia, Uzbekistan,[9][10] Tajikistan,[11] Turkmenistan, northeastern Afghanistan (where chickpeas are added), and parts of northern Pakistan. Crimean Tatar cuisine also adopted lagman from Uzbek culture.[12]
Cooking
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.
See also
References
- ^ Nate Tate; Mary Kate Tate (20 September 2011). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. pp. 241–. ISBN 978-1-4494-0848-0.
- ^ Lonely Planet; Daniel McCrohan; David Eimer (1 March 2015). Lonely Planet Beijing. Lonely Planet Publications. ISBN 978-1-74360-526-4.
- ^ Beyond the Great Wall: Recipes and Travels in the Other China. Artisan. 2008. pp. 135–. ISBN 978-1-57965-301-9.
- ^ Rachel Harris (23 December 2004). Singing the Village: Music, Memory and Ritual Among the Sibe of Xinjiang. OUP/British Academy. pp. 45–. ISBN 978-0-19-726297-9.
- ^ a b c Ildikó Bellér-Hann (2007). Situating the Uyghurs Between China and Central Asia. Ashgate Publishing, Ltd. pp. 192–193. ISBN 978-0-7546-7041-4.
- ^ "Uyghur Laghman | Introduction to a Tasty, Traditional Uighur Cuisine!". 5 May 2020.
- ^ a b MiMi Aye (26 June 2014). Noodle!: 100 Amazing Authentic Recipes. A&C Black. pp. 83–. ISBN 978-1-4729-1061-5.
- ^ Trilling, David (20 April 2010). "Kyrgyzstan Eats: A Dungan Feast in Naryn" – via EurasiaNet.
- ^ "Recipe Laghman in Uzbek. Text in Russian". Archived from the original on 2014-11-13.
- ^ Jen Lin-Liu (25 July 2013). On the Noodle Road: From Beijing to Rome, with Love and Pasta. Penguin Publishing Group. ISBN 978-1-101-61619-2.
- ^ Ершов Н. Пища // Таджики Каратегина и Дарваза. Вып.2, – Душанбе, 1970.
- ^ G. R. Mack and A. Surina (2005). Food culture in Russia and Central Asia. Greenwood Publishing Group. p. 12. ISBN 978-0-313-32773-5.
- ^ Zukin, Nick (2016-12-13). "Lagman Is the Ramen of Central Asia, And One of Portland's Rarest Exotic Soups".
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.