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Unregistered
25-03-10, 18:59
Could some body explan to me how to cook and what is stap about Uyghur's laghman?

Unregistered
26-03-10, 01:03
Hard to explain. First make a dough, cut the dough in inch wide feet long, spread surface with veggi oil and then let stay for 20mins. Pull the dough to threats like and boil in water for few minutes. Make a dishes which will serve together with cooked dough, that is it.


Could some body explan to me how to cook and what is stap about Uyghur's laghman?

Unregistered
26-03-10, 01:52
Could some body explan to me how to cook and what is stap about Uyghur's laghman?

Let someone transilete for you .

Bir ademlik leghmanni etix usuli :

1-Bir piyale ungha bir qimdin tuzni arlaxrutup yerim piyalidin sel artuk su bilen obdan yemirisiz .

2-toluk yimirgendin keyin embelde barmighingizning tomliki bilen ohxax tomlukta 30 cm uzunlukta ugilap birneqqe parqe kilip yumilak xekil qikirip 15-20 minut tindurisiz .

3- Andin bir otturhal tiptiki kazangha yerim kelgidek su liklap kaynitisiz , kazanning kaynixigha ulgurtup 30 cm uzunliktiki hemiringizni uzuwetmey ozingiz halighan uzunlukta sosup kaynighan kazangha salisiz we obdan ilexturup kazan tuwikini yepip su yene bir kaynighanda tuwakni eqip bir neqqe minut dawamlik kaynitisiz .

4- Andin suzup elip soghuk suda yene bir qaykaysiz yaki suzup elipla issik yesingizmu bolidu .

5-koktatlar bilen goxni birge korghan seyingizni ustige selixni untup kalmang , bolmisa leghman bolmay guamian bolup kalidu .

Unregistered
26-03-10, 03:09
Let someone transilete for you .

Bir ademlik leghmanni etix usuli :

1-Bir piyale ungha bir qimdin tuzni arlaxrutup yerim piyalidin sel artuk su bilen obdan yemirisiz .

2-toluk yimirgendin keyin embelde barmighingizning tomliki bilen ohxax tomlukta 30 cm uzunlukta ugilap birneqqe parqe kilip yumilak xekil qikirip 15-20 minut tindurisiz .

3- Andin bir otturhal tiptiki kazangha yerim kelgidek su liklap kaynitisiz , kazanning kaynixigha ulgurtup 30 cm uzunliktiki hemiringizni uzuwetmey ozingiz halighan uzunlukta sosup kaynighan kazangha salisiz we obdan ilexturup kazan tuwikini yepip su yene bir kaynighanda tuwakni eqip bir neqqe minut dawamlik kaynitisiz .

4- Andin suzup elip soghuk suda yene bir qaykaysiz yaki suzup elipla issik yesingizmu bolidu .

5-koktatlar bilen goxni birge korghan seyingizni ustige selixni untup kalmang , bolmisa leghman bolmay guamian bolup kalidu .

Please .... Writing on Engilish

Unregistered
26-03-10, 07:05
There are a few styles of Uighur leghmen. Here is one recipe in English. You can find the other styles in http://www.meshrep.com/wforum/viewtopic.php?t=9630. and http://www.meshrep.com/Foods/foodlist.html

Lagman ( 1 )

Vegetable-Noodle Stew

This hearty stew has been a mainstay of Central Asian cookery for centuries; it is the most commonly eaten dish of the Uighur people. Lagman can be made with prepared noodles, but is more satisfying and authentic when they're freshly rolled and cut.

Total times

1-1/2 hour

Noodle dough
4 cups flour
1-1/2 tsp. salt
2 eggs
1/2 cup water

Tudzuk (stew)
1/2 cup butter
4 cups thinly sliced onions
2 lbs. meat (lamb or beef)
4 cups cubed potatoes
2 cups thinly sliced carrots
4 cups sliced tomatoes
1/4 cup minced garlic
2 cups red bell peppers, seeded and thinly sliced
6 cups thinly sliced cabbage
1 tbsp. salt
2 tsp. pepper
16 cups (1 gallon) water


To make the dough, stir together the flour and salt, then make a well in the center. Whisk together the water and eggs, then pour this into the center of the flour. Stir the dough until a thick mass is formed, then turn out onto a smooth surface and knead for about 10 minutes until the dough becomes smooth and pliable. Divide the dough into two pieces, then cover one of the pieces while you work with the other.

Bring a large pot of lightly salted water to a boil. Roll out the dough to 1/4" thickness, then cut into thin strips. Boil the noodles for two minutes, then transfer them from the water to a colander. Rinse the noodles with cold water and allow them to drain while you prepare the soup.

In a large soup pot, melt the butter over medium heat, then saut� the onions for ten minutes, until they turn light gold. Add the meat and fry until it gives off its juices. Add the potatoes, carrots, tomatoes, garlic and red bell peppers; mix well and fry, stirring frequently, until the vegetables are half-cooked. Stir in the cabbage, salt and pepper, then cover with cold water. Bring to a boil, reduce the heat and simmer, uncovered, until the vegetables are cooked through.

Bring another pot of water to a boil and add the noodles, leaving them in the water only long enough to heat them through. Drain the noodles, spoon a layer into each serving plate, and pour the stew on top of them; if you wish, you may add a second layer each of noodles and stew. Serve hot.