Comments on: Lagman Recipe

By: ЛОЛА МАНСУРОВА

ЛОЛА МАНСУРОВА — Sun, 22 Jan 2012 20:21:54 +0000

ЗДРАВСТВУЙТЕ,ЛОЛА МАНСУРОВА..ВЫ ПОЛНОСТЬЮ МОЯ ТЕСКА.. ПРИЯТНО ВИДЕТЬ ВАС И ОЧЕНЬ ВКУСНО РАССКАЗЫВАЕТЕ..

By: Emily Shermatova

Emily Shermatova — Tue, 13 Dec 2011 04:04:31 +0000

Thank you so much for sharing this recipe. My Uzbek husband took his first taste and right away, he smiled and said “it tastes like real lagman soup”. Our son loved it, too! You truly made me happy and now I know my husband has hope that I can cook Uzbek food like his mother! Please share more Uzbek recipes.

By: Aika

Aika — Wed, 17 Aug 2011 11:23:32 +0000

Spasibo vam ogromnoe za fotografii, o4en’ udobno, kogda ves’ process illyustriruetsya v fotografiyah.
I am from Kyrgyzstan, living abroad, and I go home during my summer holidays. During those 3 months I eat a lot of those dishes, like boso-lagman, gyuro-lagman, ashlyam-fu, besh-barmak etc . I started cooking just recently, now that my parents are away, I wanted to try and cook lagman myself. With hand-made noodles , ofcourse. Lagman is yummy, thank you for this recipe I hope mine will come out as tasty as yours looks like. I’ll just change one thing – I just saw a video of how cooking hand-pulled noodles for lagman, I’ll try to put the noddles in oil and pull them to make them even, thin and round in diameter. Ochen’ appetitno vyglyadit spasibo vam

By: Nazira

Nazira — Mon, 20 Jun 2011 23:37:25 +0000

Beautiful photos of the cooking process. I’m from Kyrgyzstan and generally I’d agree that this is a very simple version of the dish…you forgot two key ingredients: djusai and turnip…these two additions will make the dish more authentic and I’m not sure if majority of cooks add cumin to this dish (definitely to plov)….Just wanted to add

By: venera

venera — Thu, 05 May 2011 15:12:24 +0000

Thank you so much form the recipe. I was shopping and thought, I should make lagman. Have not cooked it for ages and forgot the recipe of the soup Sure enough I bought everything I need (passive memory works good). Nevertheless your site helped me to recollect the whole recipe again.
I grew up in Uzbekistan, my mom was the best cook. She used to make lagman, besh barmak, shurpa… My brother in law is the best plov (pallow) cook.
But most of all I liked to read the comments. They are refreshing my Uzbek language.
Zur rahmat sizga.

By: Gena

Gena — Wed, 09 Mar 2011 14:36:13 +0000

DO you have a recipy of covurma lagman?
Thank you

By: Ira

Ira — Fri, 21 Jan 2011 05:27:48 +0000

For the dough it says 3,5 cups all purpose flour. Does that mean “3 to 5 cups” depending on the consistency? Or did you mean 3 1/2 cups of flour? Thanks for clarifying!

By: Tiffani

Tiffani — Tue, 11 Jan 2011 08:20:25 +0000

I moved to Kyrgyzstan about two years ago and I have to go back to the United States for a year and I couldn’t imagine going there and not being able to eat Lagman often. While looking for recipes I found this one and although it isn’t exactly what I meant I am going to cook it for my large family of nine tonight. Everybody in my family is very picky though so I will not be making the soup but I am going to try the noodles plain. I’ll leave another comment tonight after I finish cooking and eating it. Thank you for the recipe.

By: Jim

Jim — Fri, 13 Aug 2010 15:08:42 +0000

Just spent some weeks in Central Asia and I’m very glad to find this recipe

By: Lola Mansurov

Lola Mansurov — Mon, 09 Aug 2010 18:25:17 +0000

Kattakon rahmat, Madina