Entree: Ukraine – Crimean Tatar Cuisine – Lagman (Hearty hand-pulled noodle stew of braised meat and vegetables in a savory broth)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 large egg (50 g)
- 3/4 cup (180 ml) warm water
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for cooking
- 1 tsp (6 g) salt, plus more for water and seasoning
- 1 lb (450 g) beef chuck, cut into 1/2-inch (1.2 cm) cubes
- 2 tbsp (30 ml) vegetable oil for braising
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 2 medium carrots, about 8 oz (225 g), cut into matchsticks or thin rounds
- 1 medium red bell pepper, about 6 oz (170 g), sliced
- 2 medium tomatoes, about 10 oz (280 g), coarsely chopped, or 1 cup (240 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 3 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 3 cups (720 ml) beef broth or water
- 1 tbsp (15 ml) soy sauce (optional, for depth)
- 2 medium potatoes, about 12 oz (340 g), cut into 1-inch (2.5 cm) cubes (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Prepare the noodle dough: In a large bowl, combine flour and 1 tsp salt. Make a well, add the egg, warm water, and 1 tbsp oil. Mix and knead until smooth and elastic, about 8–10 minutes. Cover with a damp cloth and let rest 30–60 minutes.
2. Make the sauce base: Heat 2 tbsp oil in a large heavy skillet or Dutch oven over medium-high heat. Season the beef lightly with salt and brown in batches until well seared, then remove and set aside.
3. In the same pot, add sliced onions and cook until translucent, about 5–7 minutes. Add carrots and bell pepper and cook 4–5 minutes until beginning to soften. Stir in garlic, tomato paste, chopped tomatoes, cumin, coriander, and paprika; cook 2–3 minutes to bloom the spices.
4. Return the beef to the pot, add potatoes if using, pour in beef broth and soy sauce, bring to a simmer, then reduce heat to low, cover, and cook gently until meat is tender, about 60–75 minutes. Adjust seasoning with salt and pepper.
5. While the stew simmers, shape the noodles: On a lightly oiled surface, divide the dough into 4 portions. Roll each into a tight rope about 1/2 inch (1.2 cm) thick and cut into 1/2-inch (1.2 cm) pieces. Using your palms, stretch each piece into thin, 6–8 inch (15–20 cm) noodles by rolling and pulling; dust with flour to prevent sticking.
6. Cook the noodles in a large pot of rapidly boiling salted water for 2–4 minutes until al dente (fresh noodles cook quickly). Drain and toss with 1 tbsp oil to keep them separate.
7. To serve: Place a portion of noodles in a deep bowl, ladle the hot meat-and-vegetable stew over the noodles, and garnish with chopped cilantro or parsley. Serve immediately.