Lagman

Lagman is prepared from meat (usually mutton), vegetables and special long noodles. The noodles are stretched in special way, getting from dough a thin thread. If there is a large quantity of bullion lagman looks like a soup, in other means of preparation it looks like noodles with sauce and complex filling. From vegetables in preparing of lagman usually radish, onion, carrot, salted bulgary pepper, as flavoring is used lazy (a mix of red, bitter, milled pepper with garlic, coated with boiling vegetable oil). You may add spices and greens in lagman. There are many types of lagman.

Ingredients:  500 gr mutton flesh; 0,5 l meat buillon; 2 bulgary peppers; 2 tomatoes (you may replace it with tomato paste); 1 onion; 1 radish; 1 bulb of garlic; vegetable oil; 2 table spoons of shredded greens

For noodles:  300 gr flavour; 1 egg-white; salt

Means of preparation: Pour out the flour on the table, make a funnel, pour in water with egg. Roll out stiff, but in the same time plastic dough thinly. Cut it onto sheets with 5 sm size, put them onto each other. Cut the noodles, leave it for drying out. Cook noodles, put it into a colander, wash with boiled water. Cut the meat into small cubicles. Flux 3 table spoons of butter in a pan, fry the meat in 7 minutes stiring slowly. Cook meat bullion. Cut onion and pepper, fry them and add them to meat. Than fry onion and radish. Add garlic. Add tomatoes or tomato paste. Combine all the ingredients together - meat, onion and pepper, radish with tomato in one pan, pour out with 1,5-2 glasses of meat bullion. Put noodles into a plate. Pour out the sauce, than noodles again and sauce. If the soup is very dense, pour out remainder bullion. Before serving strew with greens.