For the noodle dough, all ingredients should be at room temperature.
Sift flour into a deep bowl.
Make a well in the flour, crack an egg into it, and mix.
Pour in the salted water, knead the dough first with a whisk, then by hand.
Grease the table and your hands with vegetable oil, and knead the dough for 5-7 minutes.
Form the dough into a ball.
Place the dough in a bag and refrigerate for 1 hour.
Rinse the meat thoroughly, pat dry with paper towels. Cut into small, arbitrary pieces.
Pour 50 ml of vegetable oil into a cauldron and heat it. Add the meat, sprinkle with 0.5 tsp of salt and black ground pepper.
Fry the meat over high heat until almost all liquid has evaporated, about 7-8 minutes.
Peel potatoes, onions, and carrots. Deseed the bell pepper.
Dice the onion, cut the carrot into small strips.
Add carrots and onions to the meat and continue frying for 5 minutes.
Cut the bell pepper into small pieces.
Make cross-shaped cuts on the tomatoes. Pour boiling water over the tomatoes.
Add the bell pepper to the cauldron and simmer for another 3 minutes.
Peel the tomatoes and cut them into cubes.
Add tomatoes and tomato paste to the cauldron, mix, and simmer for a couple of minutes.
Add potatoes and flour to the cauldron, mix.
Pour in 500-700 ml of water (the amount depends on the desired thickness of the dish). Cover the cauldron, bring to a boil, and simmer over low heat for 30 minutes.
Place the dough on a table greased with vegetable oil. Also grease your hands with vegetable oil. Flatten the dough into a layer approximately 1.5 cm thick.
Cut the resulting layer into strips 1.5-2 cm wide.
Cover the dough with plastic wrap.
Take one strip of dough at a time and stretch it with your fingers into a rope.
Grease 2-3 flat plates with vegetable oil and arrange the stretched dough ropes in a circle on them. Grease the noodles on top with vegetable oil.
Cover each plate with plastic wrap and leave for half an hour.
Peel and mince the garlic. Finely chop the herbs (cilantro, dill, and basil).
Add garlic and herbs to the cauldron (leave a little for serving). Add the remaining salt (0.5 tsp). Simmer the dish for another 15 minutes. Then turn off the heat and let it steep while the noodles are cooking.
Place a pot with 2 liters of water on the heat and bring to a boil. Wind the prepared noodles onto both hands (like yarn), stretch them, and hit them against the table.
Submerge the noodles into vigorously boiling water and cook for 5 minutes.
Drain the noodles in a colander and rinse with cold water.
Place the noodles in serving bowls.
Top the noodles with a few ladles of meat and vegetables and pour in the broth. Sprinkle the beef Lagman with herbs and serve. Bon appétit!
2 часа (ваши 40 мин )
6 servings
