Lagman

Lagman is a spicy, delicious soup that can be found in Central Asian cuisines. The Tajik version of lagman, on the other hand, is prepared differently. To begin, a tough dough is made with flour, water, and salt and set aside in a cool place for 30-40 minutes.

The dough is then rolled into a sheet and cut into long, thick noodles, which are then dipped in salted water. The sauce is then made. Potatoes, carrots, bell peppers, fresh cabbage, onions, and fresh tomatoes are diced, and beef is cut into cubes. All of this is then combined with garlic and herbs and sautéed in hot fat.

After the vegetables have softened, a little water, salt, and pepper are poured over them, and they are left to simmer for 30-40 minutes on a low heat. The sauce is poured over the boiled noodles, which are then sprinkled with herbs and sour milk before serving.