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Laghman (food)
Central Asian noodle dish From Wikipedia, the free encyclopedia
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Laghman, leghmen, laghmen, lagman, or leghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: лағмон, romanized: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]
Läghmän is a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes (native Turkic words do not begin with the /l/ consonant),[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, northeastern Afghanistan (where chickpeas are added), and parts of northern Pakistan. Crimean Tatar cuisine also adopted lagman from Uzbek culture.[15]
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Cooking
Laghman is prepared with meat (mainly lamb or beef),[16] vegetables and pulled long noodles. The vegetables usually include bell peppers, celery, garlic, onions, and spices.
See also
References
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