Laghman (food)
Central Asian noodle dish
From Wikipedia, the free encyclopedia
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]
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 |
läghmän 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] (Native Turkic words do not begin with the consonant /l/). 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.
