Leghmen

Laghman (food)

Laghman (food)

Central Asian noodle dish

Laghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]

Quick Facts Alternative names, Type ...
Laghman served in a Uyghur restaurant in Tokyo

As native Turkic words do not begin with the letter 'L', 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][8][9] It is also a traditional dish of the Hui or Dungan people who call the dish bànmiàn.

It is especially popular in Kazakhstan and Kyrgyzstan,[10] where it is considered a national dish of the local Uyghur and Dungan (Hui)[11] ethnic minorities. It is also popular in Russia, Uzbekistan,[12][13] Tajikistan,[14] Turkmenistan and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. The Crimean Tatar cuisine also adopted lagman from the Uzbek culture.[15]

Cooking

Laghman is prepared with meat (mainly lamb or beef),[16] vegetables and pulled long noodles. The vegetables usually include Bulgarian peppers, eggplants, radish, potatoes, onions, garlic, and spices.

See also

References

  1. [1]
    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.
  2. [2]
    Lonely Planet; Daniel McCrohan; David Eimer (1 March 2015). Lonely Planet Beijing. Lonely Planet Publications. ISBN 978-1-74360-526-4.
  3. [3]
    Beyond the Great Wall: Recipes and Travels in the Other China. Artisan. 2008. pp. 135–. ISBN 978-1-57965-301-9.
  4. [4]
    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.
  5. [5]
    Ildikó Bellér-Hann (2007). Situating the Uyghurs Between China and Central Asia. Ashgate Publishing, Ltd. pp. 192–193. ISBN 978-0-7546-7041-4.
  6. [6]
    "Uyghur Laghman | Introduction to a Tasty, Traditional Xinjiang Cuisine!". 5 May 2020.
  7. [7]
    Inner Asia. The White Horse Press for the Mongolia and Inner Asia Studies Unit at the University of Cambridge. 2000. p. 235.
  8. [8]
    Q. Edward Wang (26 January 2015). Chopsticks: A Cultural and Culinary History. Cambridge University Press. pp. 55–. ISBN 978-1-316-19436-2.
  9. [9]
    Andrea Lynn (30 September 2014). Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough. St. Martin's Press. ISBN 978-1-4668-5755-1.
  10. [10]
    MiMi Aye (26 June 2014). Noodle!: 100 Amazing Authentic Recipes. A&C Black. pp. 83–. ISBN 978-1-4729-1061-5.
  11. [11]
    Trilling, David (20 April 2010). "Kyrgyzstan Eats: A Dungan Feast in Naryn" – via EurasiaNet.
  12. [12]
    "Recipe Laghman in Uzbek. Text in Russian". Archived from the original on 2014-11-13.
  13. [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.
  14. [14]
    Ершов Н. Пища // Таджики Каратегина и Дарваза. Вып.2, – Душанбе, 1970.
  15. [15]
    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.
  16. [16]
    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.


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