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Laghman delivers a satisfying combination of tender, chewy hand-pulled noodles submerged in a steaming, complex meat sauce fragrant with cumin and coriander. Originally from Uyghur cuisine, laghman was adopted and adapted by Kazakhs as they traded along Central Asian routes, becoming a staple across the region. The dish represents cultural exchange and the openness of Kazakh cuisine to diverse influences from neighboring peoples. The skill of pulling noodles by hand and the time invested in simmering the meat and vegetable sauce make laghman a dish of substance and pride.
In a large bowl, combine the flour and salt. Make a well in the center.
Add the egg and warm water to the well. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
Cover the dough with a clean cloth and let it rest for about 30 minutes.
After resting, roll out the dough into a thin sheet. Cut into thin strips to form the noodles.
Bring a large pot of salted water to a boil. Cook the noodles in batches for 3-4 minutes, or until tender. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef and cook until browned. Remove and set aside.
In the same skillet, add the chopped onion and cook until softened.
Add the minced garlic and cook for an additional minute.
Add the julienned carrot, sliced bell pepper, and diced tomatoes. Cook for about 5 minutes.
Stir in the tomato paste, ground cumin, ground coriander, paprika, black pepper, and salt.
Return the cooked beef to the skillet. Pour in the beef broth or water and bring to a simmer.
Add the green beans or snap peas if using. Simmer for about 10 minutes, or until the vegetables are tender and the sauce has thickened.
Toss the cooked noodles with the meat sauce in the skillet or serve the noodles topped with the sauce.
Garnish with chopped cilantro or parsley and red pepper flakes if desired.
Hand-pulling creates noodles with varying thickness and a slightly irregular texture that absorbs sauce differently than uniform cut noodles. The technique also develops gluten, giving the noodles their characteristic chewy texture and springiness.
While fresh store-bought noodles work in a pinch, hand-pulled noodles are considered authentic and preferred. The effort of pulling noodles is part of the traditional experience of making laghman.
Beshbarmak features flat noodles layered with boiled meat and broth served on the side, while laghman uses pulled noodles topped with a stir-fried meat sauce. Beshbarmak is eaten by hand, laghman with utensils.
Traditionally, laghman is moderately spiced with warm spices like cumin and coriander, not necessarily hot. However, chili paste or red pepper flakes can be added to the sauce or as a condiment on the side for those who prefer heat.
The core vegetables are onion, carrot, bell pepper, and tomato. Green beans or snap peas are optional additions. Variations exist across different regions, with some including eggplant or radish.