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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":441,"ingredients":451,"instructions":535,"pronunciation":571,"substitutions":572,"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":593,"region":594,"baseServings":467,"prepMinutes":595,"cookMinutes":596,"restMinutes":597,"difficulty":598,"course":599,"diet":601,"mainIngredients":604,"images":605,"keywords":615,"publishedAt":622,"updatedAt":622,"authorSlug":623,"summary":624,"localeSlug":589,"alternates":625},[394,397,400,403,406],{"answer":395,"question":396},"It is almost always under-rested or under-oiled. Gluten needs at least 40 minutes of relaxation after kneading and another 30 after the ropes are coiled and coated in oil, otherwise the dough fights back and snaps. Dough that is too dry also tears — lagman dough should feel noticeably softer and tackier than pasta dough, closer to a very soft bread dough.","Why does my dough keep tearing when I pull it?",{"answer":398,"question":399},"Lagman is defined by hand-pulled wheat noodles and a separately fried sauce of meat, peppers, radish and tomato that is spooned over them, rather than by noodles simmered in a broth. The soupy version adds broth at the end, but the sauce is still cooked hard and fast first, which is why it tastes fried and caramelised rather than boiled.","What is the difference between lagman and ordinary noodle soup?",{"answer":401,"question":402},"It is Uzbek by adoption rather than invention. The dish arrived with Dungan and Uyghur communities in the nineteenth century, and the name descends from Chinese lamian, meaning pulled noodle. Uzbekistan, Kazakhstan, Kyrgyzstan and Xinjiang all cook it daily now, each with local seasoning, and Uzbeks are generally straightforward about where it came from.","Is lagman actually Uzbek?",{"answer":404,"question":405},"Yes. Roll the same dough thin and cut it into long strips, or buy fresh thick wheat noodles or dried udon. The chew will be more uniform and less springy than pulled strands, but the sauce is what carries the dish. Do not use thin Italian pasta — it collapses under a heavy sauce and the texture is wrong.","Can I make lagman without pulling noodles by hand?",{"answer":407,"question":408},"Two things: heat and tomato paste. The pan has to be hot enough that the meat sears rather than releases water, and the paste must fry for a full minute until it darkens and smells sweet instead of sharp. Finishing with a splash of vinegar and fresh herbs off the heat also lifts the sauce, which otherwise tastes flat and heavy.","How do I get the sauce to taste like a restaurant version?",[410,411,412,413,414,415],"Rest the dough twice — once after kneading, once after oiling and coiling the ropes. Rushing either rest is why dough snaps instead of stretching.","Oil the ropes generously and keep them covered. A dried skin will tear the moment you start pulling.","Pull by swinging and slapping the loop against the worktop, not by yanking with straight arms. The bounce does the thinning for you.","Cook the noodles in a big pot of hard-boiling salted water for only 2–3 minutes, then rinse under cold water so they stay springy rather than pasty.","Fry the tomato paste for a full minute until it darkens to brick red and smells sweet — undercooked paste is the main cause of a sour, tinny sauce.","Keep a jug of the noodle broth at the table so anyone who wants the soupy version can loosen their own bowl.","🍜","Lagman is a bowl of chewy, hand-pulled wheat noodles topped with a sharply seasoned stir-fried sauce of lamb, sweet peppers, green radish, tomato and garlic, usually loosened with a ladle of broth. The noodles are not rolled and cut but stretched: a rested rope of soft dough is oiled, coiled, drawn out between the hands and slapped against the board until it thins into metres of springy strands. The sauce is cooked hot and fast in the same kazan used for everything else, so it tastes of caramelised tomato paste and cumin rather than of long stewing. Eaten with a spoon and a fork, with a splash of vinegar and chilli oil added at the table, it is the everyday counterweight to the ceremony of palov.","Lagman came into Uzbekistan with the Dungan — Chinese-speaking Muslims who fled to the Fergana Valley and Semirechye after the failed Hui rebellions of the nineteenth century — and with Uyghur communities moving west across the Tien Shan. The name traces to the Chinese lamian, \"pulled noodle\", and the technique is unmistakably the same one used in Lanzhou. What changed on the way was the seasoning: the Central Asian version leans on lamb rather than beef, on cumin, on green radish, capsicum and tomato, and it dropped the Chinese soup base for something closer to a fried stew.\n\nUzbeks have cooked it as their own for well over a century without pretending it started here, which is a slightly unusual bit of honesty in a region where dish origins are fought over. Ask in Tashkent and you will be told plainly that lagman is Dungan or Uyghur food that Uzbekistan adopted; ask which country makes it best and the honesty stops. Kazakhstan, Kyrgyzstan, Xinjiang and Uzbekistan all serve it daily, and the arguments run along the same lines everywhere: how thick the noodle, how much broth, whether tomato paste belongs at all.\n\nWithin Uzbekistan the dish splits into two families. Suyuq lagman is the soupy one, the sauce thinned with broth until it is nearly a noodle soup, eaten with a spoon and common in chaikhanas. Quruq or qovurma lagman is dry-fried, the boiled noodles tossed straight into the wok with the sauce so they pick up a little scorch, and it is closer to a stir-fry. Boso lagman adds egg. A fourth kind exists mainly for arguments about whether it counts.\n\nThe pulled noodles are the part people fear, and they are genuinely a skill — Fergana cooks make them look like rope tricks. But the dough is forgiving: high hydration, well salted, oiled and rested twice, and it will stretch a long way without tearing even in inexperienced hands. If a strand snaps, tie it back on and keep pulling. Nobody at the table will know, and this recipe includes an unglamorous fallback for the days you want lagman without the performance.","Store the sauce and noodles separately, both refrigerated, for up to 3 days. Reheat the sauce in a pan and refresh cold noodles for 20 seconds in boiling water rather than microwaving them, which makes them gummy. Uncooked pulled noodles do not keep — the oiled ropes can wait 2 hours at room temperature but will slacken and tear after that. The sauce freezes well for 2 months; the noodles do not freeze at all.",[421,422,423,424],"A high-hydration, twice-rested dough that stretches without tearing, so hand-pulling is achievable at home.","The sauce is fried hard and fast the way it is in a kazan, not simmered into a flat stew.","Covers both suyuq (soupy) and quruq (dry-fried) lagman from the same base, plus an honest shop-noodle shortcut.","Green radish, celery and vinegar keep the bowl sharp rather than heavy, which is the point of the dish.",[426,427,428,429],"Wok or wide heavy frying pan","Large pot for boiling noodles","Wide worktop or board for pulling","Shallow tray for oiling the dough ropes",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,82,6,9,1050,33,690,[439,440],"A small dish of sharp chilli oil (lazjan) and a bottle of vinegar on the table, so each person sharpens their own bowl.","Torn obi non and green tea — bread is on the table even when noodles are the meal.",[442,445,448],{"name":443,"description":444},"Suyuq lagman","The soupy version: add 700 ml of broth to the finished sauce and simmer 10 minutes, then ladle it over the noodles until they swim. Eaten with a spoon.",{"name":446,"description":447},"Quruq (qovurma) lagman","The dry-fried version: tip the drained noodles straight into the hot pan with the sauce and toss for two minutes so the edges catch and colour. Almost no liquid.",{"name":449,"description":450},"Boso lagman","Fried lagman finished with beaten egg poured over the noodles in the pan and stirred through until just set, giving a richer, softer bowl.",[452,458,462,466,470,474,478,483,487,490,494,498,501,504,508,511,514,517,520,524,529,532],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},500,"flour","strong white bread flour","g","Noodle dough",{"qty":459,"name":460,"unit":461,"group":457},280,"warm water","ml",{"qty":463,"name":464,"unit":465,"group":457},2,"fine salt","tsp",{"qty":467,"name":468,"unit":469,"group":457},4,"sunflower oil, for coating","tbsp",{"qty":471,"name":472,"unit":469,"group":473},3,"sunflower or cottonseed oil","Sauce",{"qty":475,"ref":476,"name":477,"unit":456,"group":473},400,"lamb","boneless lamb shoulder, in thin 3 cm strips",{"qty":479,"ref":480,"name":481,"unit":482,"group":473},1,"onion","large onion, in thin half-moons","piece",{"qty":467,"ref":484,"name":485,"unit":486,"group":473},"garlic","garlic, sliced","clove",{"qty":463,"ref":488,"name":489,"unit":482,"group":473},"bell-pepper","bell peppers, in 2 cm squares",{"qty":491,"ref":492,"name":493,"unit":456,"group":473},200,"daikon","green radish or daikon, in matchsticks",{"qty":463,"ref":495,"name":496,"note":497,"unit":482,"group":473},"celery","celery stalks with leaves, sliced on the angle","stands in for jusai (garlic chives)",{"qty":471,"ref":499,"name":500,"unit":482,"group":473},"tomato","ripe tomatoes, roughly chopped",{"qty":463,"ref":502,"name":503,"unit":469,"group":473},"tomato-paste","tomato paste",{"qty":505,"ref":506,"name":507,"unit":465,"group":473},1.5,"cumin","whole cumin seed, crushed",{"qty":479,"ref":509,"name":510,"unit":465,"group":473},"coriander-seed","ground coriander seed",{"qty":479,"ref":512,"name":513,"unit":482,"group":473,"optional":8},"green-chili","green chilli, sliced",{"qty":475,"ref":515,"name":516,"unit":461,"group":473},"stock","lamb or beef stock, hot",{"qty":479,"ref":518,"name":519,"unit":469,"group":473},"vinegar","wine or rice vinegar",{"qty":521,"name":522,"unit":523,"group":473},null,"salt and black pepper","to taste",{"qty":479,"ref":525,"name":526,"unit":527,"group":528},"cilantro","coriander leaves, chopped","cup","To finish",{"qty":471,"ref":530,"name":531,"unit":482,"group":528},"scallions","scallions, sliced",{"qty":463,"ref":533,"name":534,"unit":465,"group":528},"chili-flakes","chilli flakes bloomed in 3 tbsp hot oil, for the table",[536,541,545,548,553,556,560,564,568],{"tip":537,"text":538,"title":539,"timerSeconds":540},"If it sticks badly at first, leave it covered for 10 minutes before kneading again; the flour needs time to drink.","Dissolve the salt in the warm water, pour it into the flour and mix to a shaggy mass. Knead on an unfloured worktop for 10 minutes until it turns smooth, elastic and slightly tacky — softer than pasta dough. Cover and rest 40 minutes.","Mix and knead the dough",2400,{"text":542,"title":543,"timerSeconds":544},"Roll the dough into a 3 cm-thick sheet, cut it into finger-wide strips, then roll each strip under your palms into a smooth rope about as thick as a pencil. Coil the ropes into an oiled tray, brushing every surface with oil, cover and rest 30 minutes more.","Rope and oil",1800,{"text":546,"title":547},"Heat the oil in a wok or wide pan until it shimmers and just begins to smoke. Add {qty:lamb} of lamb strips in one layer and fry hard for 3–4 minutes, turning once, until browned at the edges and no longer releasing water.","Sear the lamb",{"tip":549,"text":550,"title":551,"timerSeconds":552},"This minute is the difference between a rounded sauce and one that tastes tinny.","Add the onion and garlic and fry 3 minutes until the onion edges brown. Stir in the tomato paste and fry it for a full minute, until it darkens to brick red and smells sweet rather than sharp, then add the cumin and coriander.","Build the sauce base",60,{"text":554,"title":555},"Tip in the peppers, radish matchsticks and celery and stir-fry 3 minutes so they soften at the edges but stay crunchy at the core. Add the chopped tomatoes and green chilli and cook until the tomatoes collapse and the pan looks glossy and orange.","Add the vegetables",{"text":557,"title":558,"timerSeconds":559},"Pour in the hot stock, season with salt and pepper, and simmer uncovered for 12–15 minutes until the sauce coats a spoon and a slick of red oil rises at the edge. Stir in the vinegar off the heat and taste for salt and sharpness.","Simmer the sauce",840,{"tip":561,"text":562,"title":563},"If a strand breaks, pinch the ends together and keep pulling — the join disappears once boiled.","Take one rope, stretch it gently between your hands to about 60 cm, fold it in half over your fingers and swing the loop against the worktop, drawing your hands apart with each slap. Repeat 4–6 times until the strand is 2–3 mm thick, then lay it on an oiled tray.","Pull the noodles",{"text":565,"title":566,"timerSeconds":567},"Drop the noodles into a large pot of hard-boiling salted water, stirring once so they do not stick, and cook 2–3 minutes until they float and taste springy with no raw flour. Drain and rinse briefly under cold water to stop them cooking.","Boil and rinse",180,{"text":569,"title":570},"Dip the rinsed noodles back into the hot water for 10 seconds to reheat, then divide between four deep bowls. Ladle the sauce over the top with plenty of broth, scatter with coriander and scallion, and serve with vinegar and chilli oil on the table.","Assemble the bowls","LAHG-mon",[573,577,581,585],{"note":574,"swap":575,"original":576},"Not the same chew and any Uzbek cook would notice, but the sauce carries the dish and this turns lagman into a 30-minute dinner.","400 g fresh thick wheat noodles, or dried udon","Hand-pulled lagman noodles",{"note":578,"swap":579,"original":580},"Green radish is peppery and firm; daikon is milder and softer, so cut it slightly thicker and add it a minute later.","Daikon, or half a kohlrabi","Green radish (turp)",{"note":582,"swap":583,"original":584},"Jusai is the traditional green note and hard to find outside Central Asian shops. Celery leaf plus a little extra garlic is a fair stand-in.","Chinese celery, ordinary celery stalks, or a handful of chives","Jusai (garlic chives)",{"note":586,"swap":587,"original":588},"Beef lagman is at least as common in Tashkent. Slice it thinner than the lamb so it cooks through in the same fast fry.","Beef skirt, flank or chuck, sliced thin across the grain","Lamb","uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","uzbekistan","Fergana Valley",40,30,70,"medium",[600],"main",[602,603],"dairy-free","halal-friendly",[476,454,488,499,492],[606,609,611,613],{"alt":607,"src":608},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[616,617,618,619,620,621,593],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan","central asian","2026-08-21","dishroute-kitchen","Long hand-pulled wheat noodles under a fast-fried sauce of lamb, peppers, green radish and tomato — the Fergana Valley bowl that Uzbeks eat when the plov has run out.",{"en":626},"\u002Frecipe\u002Fuzbek-lagman",{"items":628,"total":635,"page":479,"limit":897,"hasMore":898},[629,662,689,717,727,760,787,814,844,870],{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":593,"region":633,"baseServings":467,"prepMinutes":634,"cookMinutes":9,"restMinutes":635,"difficulty":636,"course":637,"diet":639,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":622,"updatedAt":622,"authorSlug":623},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",15,10,"easy",[638],"side",[640,641,642,602,643],"vegetarian","vegan","gluten-free","nut-free",[499,480,645],"basil",[647,650,652,654],{"alt":648,"src":649},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[630,657,658,659,660,661],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":663,"title":664,"shortTitle":665,"nativeName":665,"countrySlug":593,"region":666,"baseServings":467,"prepMinutes":552,"cookMinutes":431,"restMinutes":596,"difficulty":598,"course":667,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":622,"updatedAt":622,"authorSlug":623},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",[668,600],"soup",[603],[454,671,480,672,515],"ground-beef","yogurt",[674,677,679,681],{"alt":675,"src":676},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[663,684,685,686,621,687,688],"uzbek dumplings","dumpling soup","suzma","beef dumplings","tashkent",{"slug":690,"title":691,"shortTitle":692,"nativeName":692,"countrySlug":593,"region":693,"baseServings":433,"prepMinutes":431,"cookMinutes":694,"restMinutes":635,"difficulty":636,"course":695,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":622,"updatedAt":622,"authorSlug":623},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[600],[602,642,603],[476,698,699,700,499],"potato","carrot","cabbage",[702,705,707,709],{"alt":703,"src":704},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[690,712,713,714,715,716,621],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":593,"region":594,"baseServings":467,"prepMinutes":595,"cookMinutes":596,"restMinutes":597,"difficulty":598,"course":718,"diet":719,"mainIngredients":720,"images":721,"keywords":726,"publishedAt":622,"updatedAt":622,"authorSlug":623},[600],[602,603],[476,454,488,499,492],[722,723,724,725],{"alt":607,"src":608},{"alt":607,"src":610},{"alt":607,"src":612},{"alt":607,"src":614},[616,617,618,619,620,621,593],{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":593,"region":732,"baseServings":733,"prepMinutes":596,"cookMinutes":734,"restMinutes":735,"difficulty":598,"course":736,"diet":738,"mainIngredients":739,"images":743,"keywords":753,"publishedAt":622,"updatedAt":622,"authorSlug":623},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",8,20,120,[737],"bread",[640,643],[454,740,741,742],"yeast","milk","sesame-seeds",[744,747,749,751],{"alt":745,"src":746},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[754,755,756,757,758,759],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":593,"region":594,"baseServings":433,"prepMinutes":595,"cookMinutes":765,"restMinutes":634,"difficulty":598,"course":766,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":622,"updatedAt":622,"authorSlug":623},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[600],[602,642,603],[476,769,699,480,506],"rice",[771,774,776,778],{"alt":772,"src":773},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[781,782,783,784,785,786,593],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":788,"title":789,"shortTitle":790,"nativeName":790,"countrySlug":593,"region":693,"baseServings":467,"prepMinutes":791,"cookMinutes":792,"restMinutes":552,"difficulty":598,"course":793,"diet":795,"mainIngredients":796,"images":797,"keywords":807,"publishedAt":622,"updatedAt":622,"authorSlug":623},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",45,35,[794],"street-food",[603,643],[476,480,454,506],[798,801,803,805],{"alt":799,"src":800},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[808,809,810,811,812,813],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":815,"title":816,"shortTitle":817,"nativeName":817,"countrySlug":593,"region":818,"baseServings":635,"prepMinutes":765,"cookMinutes":819,"restMinutes":820,"difficulty":821,"course":822,"diet":824,"mainIngredients":825,"images":827,"keywords":837,"publishedAt":622,"updatedAt":622,"authorSlug":623},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",600,4320,"hard",[823],"dessert",[640,641,602],[454,826],"walnuts",[828,831,833,835],{"alt":829,"src":830},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":829,"src":832},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[815,838,839,840,841,842,843],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":845,"title":846,"shortTitle":847,"nativeName":848,"countrySlug":593,"region":666,"baseServings":467,"prepMinutes":849,"cookMinutes":791,"restMinutes":595,"difficulty":598,"course":850,"diet":851,"mainIngredients":852,"images":854,"keywords":864,"publishedAt":622,"updatedAt":622,"authorSlug":623},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[600],[603],[476,853,480,454],"pumpkin",[855,858,860,862],{"alt":856,"src":857},"Large Uzbek manti dumplings on a steamer tray, translucent wrappers over lamb and pumpkin filling with a bowl of soured cream","\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero.jpg",{"alt":856,"src":859},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":856,"src":861},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":856,"src":863},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[865,866,867,868,869,621,593],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan",{"slug":871,"title":872,"shortTitle":873,"nativeName":874,"countrySlug":593,"region":875,"baseServings":433,"prepMinutes":734,"cookMinutes":876,"difficulty":636,"course":877,"diet":878,"mainIngredients":879,"images":881,"keywords":891,"publishedAt":622,"updatedAt":622,"authorSlug":623},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[668],[602,642,603],[476,699,698,880,480],"chickpeas",[882,885,887,889],{"alt":883,"src":884},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":883,"src":886},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":883,"src":888},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":883,"src":890},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[892,893,894,895,896,621,880],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563777323]