Laghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine.[1][2][3][4] In Chinese, the noodle is known as latiaozi (Chinese: 拉条子)[5] or bànmiàn (Chinese: 拌面).[6]
 Uzbek lag'mon in Tashkent | |
| Alternative names | lagman, lag'mon, latiaozi |
|---|---|
| Type | Noodle soup |
| Place of origin | Xinjiang |
| Region or state | Central Asia |
| Serving temperature | Hot |
| Main ingredients | noodles, meat broth, beef or lamb |
As native Turkic words do not begin with the letter 'L', läghmän is a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes,[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 and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. The Crimean Tatar cuisine also adopted lagman from the Uzbek culture.[15]
Cooking
Laghman is prepared with meat (mainly lamb or beef),[16] vegetables and pulled long noodles. The vegetables usually include bell peppers, eggplants, radish, potatoes, onions, garlic, and spices.