Lagman I

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== Ingredients ==
=== Dough ===
* 1 kg of flour
* 2 eggs
* 2 teaspoons of salt
* ½ of a cup of water
=== Tuzduk (gravy) ===
* 500 g of meat
* 300 g of fat of tail or fat for stewing
* 300 g of cabbage
* 3-4 onions
* 3-4 potatoes
* 1-2 carrots
* 3-4 tomatoes
* 5-6 cloves of garlic
* 2 Bulgarian peppers
* salt and pepper to taste
== Directions ==
=== Dough ===
# The made dough is thinly rolled, then rolled up and cut in thin strips 4–5 mm thick.
# They are boiled in boiling salt water, taken out, washed in cold water, then the water is left to trickle down.
=== Tuzduk (gravy) ===
# The meat and fat of tail are cut in small pieces, potatoes - in small cubes, carrots, radish, cabbage and the Bulgarian pepper - in thin slices, onion - in rings, tomatoes - in gloves, garlic is chopped.
# In melted fat onion is stewed, then meat is added and fried until juice begins to isolate.
# garlic, potatoes, tomatoes, pepper and carrots are added.
# All this is thoroughly mixed and fried to half-readiness.
# Then water is poured in, salt, pepper, radish and cabbage are added and the whole of this is stewed on slow fire to full readiness.
# Before serving the table the noodles are warmed thoroughly in boiling water, laid out in a layer on a plate and poured over with gravy; the liquid soaks through the noodles, the meat and greens form a peculiar layer; all this can be repeated.
# Lagman can be served on a large plate.
Category:Kazakh Meat Dishes
Category:Bell pepper Recipes
Category:Potato Recipes
Category:Cabbage Recipes
Category:Radish Recipes
Category:Recipes that need photos