Lagman soup is more than a dish. It is a reflection of history, culture, and unity among the communities of Central Asia and beyond. For Bukharian families, this flavorful soup is steeped in tradition and represents much more than just a hearty meal. Its significance stretches across regions, uniting the Uyghurs of Xinjiang, Uzbeks, Kazakhs, Kyrgyz, and even the Chinese.
The origins of Lagman can be traced back to China, where a dish called «Lamian» first emerged. Lamian, meaning «pulled noodles,» highlights the labor-intensive hand-stretching technique that has also become synonymous with Lagman. This culinary art made its way westward along the Silk Road, carried by Uyghur traders and travelers who brought with them the knowledge of spices, ingredients, and food preservation techniques. Over time, Central Asia embraced this dish, blending it with local ingredients and flavors, from cumin to peppers and fragrant star anise.
Each region has since made Lagman its own, but its essence remains the same—a flavorful broth teeming with meat, fresh vegetables, and vibrant spices, paired with hand-pulled noodles. Among the Bukharian community, Lagman continues to grace tables as both an everyday comfort and a celebratory meal, bringing families together over its rich, savory aroma.
Here’s how you can recreate this timeless dish at home, starting with hand-pulled noodles and a robust soup bursting with flavor.
Fresh Hand-Pulled Noodles
Ingredients (yields 6-8 servings):
- 1 pound all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 large egg, beaten
- Oil, for oiling the bowl
- About 3 ½ ounces water
Instructions:
- Combine the flour, salt, egg, and water in a food processor. Pulse continuously until a dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. Cover with a clean towel and allow it to rest at room temperature for 1 hour.
- Roll the dough into thin sheets, then slice into 1-inch strips. Roll each strip into strands, stretching them gradually by hand. Place the noodles in an oiled bowl to prevent sticking, and continue coiling and stretching until they are about ¼-inch thick.
- Bring a large pot of salted water to a full boil. Add the noodles and cook for 4-5 minutes until they are al dente.
- Immediately transfer the cooked noodles into a bowl of cold water to stop the cooking process. Allow them to cool for a few minutes, then drain and set aside. (Shortcut option: Lo mein or spaghetti noodles can be used as a substitute for hand-pulled noodles if you prefer a quicker preparation.)
The Soup
Ingredients:
- 12 cups water
- ½ cup vegetable oil
- 3 pounds beef, diced
- 3 pounds lamb, diced
- 4 tablespoons ground star anise
- 4 tablespoons kosher salt
- 3 tablespoons cumin seeds
- Freshly ground black pepper
- 8 ounces Spanish onions, thinly sliced
- 4 ounces garlic, thinly sliced
- 2 ounces fresh ginger, grated
- 2 sticks celery, diced
- 1 medium leek, thinly sliced
- 1 long green hot pepper, thinly sliced
- 2 tablespoons paprika
- 4 tablespoons tomato paste
- 1 pound long beans, cut into 1-inch pieces
- 4 cloves fresh scallions, chopped, plus more for garnish
- 1 pound Chinese cabbage, diced
- 1 pound red bell peppers, diced
- 8 ounces white radish, diced
- 4 tablespoons fresh dill, chopped
Instructions:
- Boil 12 cups of water in a large pot. Separately, heat the vegetable oil in another large pot over high heat until nearly smoking.
- Add the beef and lamb, and season with ground star anise, salt, cumin seeds, and freshly ground black pepper. Brown the meat, stirring occasionally, for about 8 minutes.
- Add the onions, garlic, ginger, celery, leek, hot pepper, and paprika. Cook for 10 minutes, tossing occasionally, until the vegetables soften and turn aromatic.
- Lower the heat to medium and stir in the tomato paste. Cook for 3 minutes, making sure the mixture doesn’t burn.
- Pour the boiling water into the soup pot, stirring well. Add the long beans and fresh scallions, and simmer for about 10 minutes.
- Toss in the cabbage, bell peppers, and radish. Allow the soup to boil for another 15 minutes until all vegetables are tender and the flavors meld beautifully.
To Serve:
Place a portion of prepared noodles into each serving bowl. Ladle the steaming soup with meat and vegetables over the noodles. Garnish with plenty of fresh dill and chopped scallions. Serve hot with warm bread.
Lagman captures the essence of cultural shared history and culinary artistry. From the hand-pulled noodles reminiscent of Lamian to the robust Central Asian flavors, it is a dish that celebrates tradition, togetherness, and timeless recipes. Whether you prepare it as a family meal or for a special occasion, Lagman invites everyone to enjoy the warmth of history in every bite.
Bukharian Bites celebrates the rich culinary heritage of the Bukharian community, aiming to connect people through food. Founder Abe Fuzaylov shares recipes in each English issue of Bukharian Times, starting with issue 1176.
Avraham Fuzaylov