Laghman (food)
Central Asian noodle dish
From Wikipedia, the free encyclopedia
Laghman (Uyghur: لەغمەن, romanized: leghmen), also spelled 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 banmian (Chinese: 拌面).[6]
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 | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
 Laghman served at a Uyghur restaurant in Tokyo | |||||||||||
| Uyghur name | |||||||||||
| Uyghur | لەغمەن | ||||||||||
| |||||||||||
| Chinese name | |||||||||||
| Traditional Chinese | 拉條子 | ||||||||||
| Simplified Chinese | 拉条子 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 拌麵 | ||||||||||
| Simplified Chinese | 拌面 | ||||||||||
| Literal meaning | mixed noodles | ||||||||||
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| Uzbek name | |||||||||||
| Uzbek | لەغمون / лағмон / lagʻmon | ||||||||||
| Kazakh name | |||||||||||
| Kazakh | لاعمان / лағман / lağman | ||||||||||
| Kyrgyz name | |||||||||||
| Kyrgyz | لاگمان / лагман / lagman | ||||||||||
Laghman is likely 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]
It is 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.
