Laghman (food) explained
Laghman (Uighur; Uyghur: لەغمەن,, ләғмән; Kazakh: лағман, ; Uzbek: lagʻmon; Tajik: [[:tg:Лағмон|лағмон]], ; Kirghiz; Kyrgyz: лагман, Kirghiz; Kyrgyz: 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) or bànmiàn (Chinese: 拌面).[5]
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, although its taste and preparation are distinctly Uyghur.[6] [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 bell peppers, eggplants, radish, potatoes, onions, garlic, and spices.
See also
Notes and References
- Book: Nate Tate. Mary Kate Tate. Feeding the Dragon: A Culinary Travelogue Through China with Recipes. 20 September 2011. Andrews McMeel Publishing. 978-1-4494-0848-0. 241–.
- Book: Lonely Planet. Daniel McCrohan. David Eimer. Lonely Planet Beijing. 1 March 2015. Lonely Planet Publications. 978-1-74360-526-4.
- Book: Beyond the Great Wall: Recipes and Travels in the Other China. 2008. Artisan. 978-1-57965-301-9. 135–.
- Book: Rachel Harris. Singing the Village: Music, Memory and Ritual Among the Sibe of Xinjiang. 23 December 2004. OUP/British Academy. 978-0-19-726297-9. 45–.
- Web site: Uyghur Laghman | Introduction to a Tasty, Traditional Xinjiang Cuisine! . 5 May 2020 .
- Book: Ildikó Bellér-Hann. Situating the Uyghurs Between China and Central Asia. 2007. Ashgate Publishing, Ltd.. 978-0-7546-7041-4. 192–193.
- Book: Inner Asia. 2000. The White Horse Press for the Mongolia and Inner Asia Studies Unit at the University of Cambridge. 235.
- Book: Q. Edward Wang. Chopsticks: A Cultural and Culinary History. 26 January 2015. Cambridge University Press. 978-1-316-19436-2. 55–.
- Book: Andrea Lynn. Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough. 30 September 2014. St. Martin's Press. 978-1-4668-5755-1.
- Book: MiMi Aye. Noodle!: 100 Amazing Authentic Recipes. 26 June 2014. A&C Black. 978-1-4729-1061-5. 83–.
- Web site: Kyrgyzstan Eats: A Dungan Feast in Naryn. David. Trilling. 20 April 2010. EurasiaNet.
- Web site: Recipe Laghman in Uzbek. Text in Russian. dead. https://web.archive.org/web/20141113141356/http://www.marshrut-turista.ru/kuhni-mira/uzbekskaya-kuhnya/lagman. 2014-11-13.
- Book: Jen Lin-Liu. On the Noodle Road: From Beijing to Rome, with Love and Pasta. 25 July 2013. Penguin Publishing Group. 978-1-101-61619-2.
- Ершов Н. Пища // Таджики Каратегина и Дарваза. Вып.2, – Душанбе, 1970.
- Book: G. R. Mack and A. Surina. Food culture in Russia and Central Asia. Greenwood Publishing Group. 2005. 978-0-313-32773-5. 12.
- Web site: Lagman Is the Ramen of Central Asia, And One of Portland's Rarest Exotic Soups. Nick. Zukin. 2016-12-13. 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..
