Lagman – Beef and noodle Soup


DSC_3627Lagman is a beef (lamb) vegetable noodle dish. Its one of the several Uzbeks signature dishes along with plov,manty, samsa and kebobs.There are different varieties of lagman ranging from using different kind of vegetables, meats and noodles.It’s one of my favorite childhood dishes that passed on to my family.

Lagman – Beef and noodle Soup


  • 2lbs of beef(lamb) cut in very small cubes
  • 1 big or 2 small onions diced
  • 3 carrots diced
  • 1 green bell pepper diced
  • ½ red bell pepper diced
  • 2 potatoes cut in small cubes
  • ½ eggplant cut in small cubes
  • 15 oz. Tomato sauce
  • 3 Tbls. Cilantro
  • 3 Tbls parsley
  • 5 Tbls dill
  • 2 tablespoons basil chopped
  • 2 cloves garlic crushed
  • 1-2 bay leafs
  • 1 teasp. Cumin powder
  • ¼ teasp. Chilli powder (optional)
  • 12 cups water
  • ½ thinly sliced onion
  • Cooked spaghetti or Udon noodles
  • Optional; red pepper flakes or whole dry chilli pepper
  • Salt and pepper


  1. In a heavy pot, heat oil on high heat.Add meat.Season with salt and pepper.
  2. Cook until meat is well browned.
  3. Add the onion, cook for 2 minutes.
  4. Add peppers and carrots.
  5. When the veggies are softened, add potatoes cook for 2 minutes, stirring occasionally.
  6. Add tomato sauce and bay leaf.stir and cook for 5 minutes.
  7. Throw in eggplants,cumin,chilli pepper, salt and pepper.stir, cook for a minute.
  8. Add water and close the pot with a lid and bring to a boil.
  9. When boiling reduce heat to low and cook for 12-15 minutes.
  10. Throw in the fresh herbs and garlic.
  11. Close the lid and let it sit for 15-20 minutes before serving.
  12. How to serve lagman:
  13. Place spaghetti on the bottom of a bowl
  14. Add thinly sliced onions on top and pour the soup over the spaghetti and onions.
  15. Add a pinch of chilli powder or red pepper flakes if you like a little heat.
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Uzbek Manti



Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.



  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired


  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
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