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Uzbek lagman

Uzbek lagman, Prescriptions, Any category, Any kitchen, Soups, Uzbek cuisine, Laghman

Ingredients portion 2

Wheat flour 90 g

Chicken egg 1 piece

Sweet pepper 1 piece

Chilli pepper 1 piece

Carrots 1 piece

Potatoes 1 piece

Tomatoes 1 piece

Onions 1 head

Beef broth 1 l

Beef 500g

Ground black pepper to taste

Garlic 1 clove

Greens 1 bundle

Salt to taste

Honeysuneli to taste

Cooking instructions 1 hour

1 For the noodles, mix the ingredients together. Knead thoroughly and knead until malleable. Add flour, if necessary (the dough should be firm but not dry). Leave to rest for 30-40 minutes.

2 Meanwhile, prepare all the vegetables: dice, chop or shred.

3 Lightly fry the meat (I have ready-made goulash pieces), then add the vegetables in turn: first the onion, then the carrot and pepper, then the potatoes and finally the tomato. Cook for about 5 minutes.

4 Then pour in the warm stock, just above the level of the vegetables, turn down the heat and simmer for about 30 minutes, adding the spices. At the end, add the chopped garlic and herbs. Season with salt and pepper to taste.

5 Meanwhile, roll out the dough, roll it up in several layers and cut the noodles. You can use bought-in noodles, but fresh, homemade noodles will look completely different in this dish! Arrange the noodles to dry. Then boil them in salted water. I make my usual egg noodles.

Wheat dumplings with braised mushrooms and rosemary

6 Place the noodles on a plate and top with the soup.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .