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Lagman is a traditional oriental dish. In Ukraine, lagman has become widespread in the Crimean Tatar cuisine.

What is a lagman? Depending on the method of preparation, it can be soup or main course. It all depends on how much broth you add to the dish. The word "lagman" itself means "stretched dough", because to make this soup one must use homemade noodles.

Due to the fact that the dish is widespread, there are many recipes and ways to cook lagman. It can be with or without meat, hot or cold.


  • beef — 600 grams;
  • 3—4 potatoes;
  • 1 red bell pepper;
  • 1 carrot;
  • 1 onion;
  • 3—4 tomatoes (or tomato paste);
  • oil — 30 milliliters;
  • water — 1 liter;
  • salt, pepper, garlic, herbs — to taste

For noodles:

  • premium wheat flour — 300 grams;
  • 2 eggs;
  • water — 100 milliliters.

The cooking process

  1. Start cooking with the most important ingredient — noodles. Sift the flour through a sieve into a deep bowl. Make a hole and pour water there, add an egg. Knead the fresh dough.
  2. Roll out the dough into a layer 2 mm thick. Cut into noodles.
  3. To make the sauce, cut the meat into small pieces and salt.
  4. Peel and finely chop all the vegetables.
  5. On a preheated pan pour sunflower oil and fry the meat until golden. Then put sliced ​​carrots, onions and bell peppers on a frying pan. Fry for another 7—10 minutes.
  6. Transfer the contents of the pan to a saucepan. Add potatoes, finely chopped garlic, tomato paste (or grated tomatoes). Add salt and pepper. Fill the contents of the pot with water and simmer on low heat until cooked.
  7. Boil the noodles in salted water.
  8. Serve lagman as follows: put noodles in a plate, pour meat sauce and garnish with greens.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine