Laghman (food)

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Laghman served in an Uyghur restaurant in Tokyo
Uzbek lag'mon in Tashkent

Laghman (Kazakh: лағман, lağman; Uzbek: lagʻmon; Uyghur: لەغمەن‎, leghmen, ләғмән; Kyrgyz: лагман, lagman) is a Central Asian dish of pulled noodles, meat and vegetables.[1][2][3][4]

Native Turkic words do not begin with L, so läghmän must be a loanword,[5] probably from the Chinese lamian, although its taste and preparation are distinctly Uyghur.[5][6][7][8]

It is especially popular in Kazakhstan and Kyrgyzstan,[9] where it is considered a national dish of the local Uyghur and Dungan[10] ethnic minorities. It is also popular in Uzbekistan,[11][12] Tajikistan and Northeastern Afghanistan, where chickpeas are added to it and in the Chitral and Gilgit regions of Northern Pakistan, where it is known as Kalli or Dau Dau. The Crimean Tatar cuisine also adopted lagman from the Uzbek culture.[13]

See also[edit]

References[edit]

  1. ^ Nate Tate; Mary Kate Tate (20 September 2011). Feeding the Dragon: A Culinary Travelogue Through China with Recipes. Andrews McMeel Publishing. pp. 241–. ISBN 978-1-4494-0848-0.
  2. ^ Lonely Planet; Daniel McCrohan; David Eimer (1 March 2015). Lonely Planet Beijing. Lonely Planet Publications. pp. –. ISBN 978-1-74360-526-4.
  3. ^ Beyond the Great Wall: Recipes and Travels in the Other China. Artisan. 2008. pp. 135–. ISBN 978-1-57965-301-9.
  4. ^ Rachel Harris (23 December 2004). Singing the Village: Music, Memory and Ritual Among the Sibe of Xinjiang. OUP/British Academy. pp. 45–. ISBN 978-0-19-726297-9.
  5. ^ a b Ildikó Bellér-Hann (2007). Situating the Uyghurs Between China and Central Asia. Ashgate Publishing, Ltd. pp. 192–193. ISBN 978-0-7546-7041-4.
  6. ^ Inner Asia. The White Horse Press for the Mongolia and Inner Asia Studies Unit at the University of Cambridge. 2000. p. 235.
  7. ^ Q. Edward Wang (26 January 2015). Chopsticks: A Cultural and Culinary History. Cambridge University Press. pp. 55–. ISBN 978-1-316-19436-2.
  8. ^ Andrea Lynn (30 September 2014). Queens: A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough. St. Martin's Press. pp. –. ISBN 978-1-4668-5755-1.
  9. ^ MiMi Aye (26 June 2014). Noodle!: 100 Amazing Authentic Recipes. A&C Black. pp. 83–. ISBN 978-1-4729-1061-5.
  10. ^ Trilling, David (20 April 2010). "Kyrgyzstan Eats: A Dungan Feast in Naryn" – via EurasiaNet.
  11. ^ "Recipe Laghman in Uzbek. Text in Russian". Archived from the original on 2014-11-13.
  12. ^ Jen Lin-Liu (25 July 2013). On the Noodle Road: From Beijing to Rome, with Love and Pasta. Penguin Publishing Group. pp. –. ISBN 978-1-101-61619-2.
  13. ^ G. R. Mack and A. Surina (2005). Food culture in Russia and Central Asia. Greenwood Publishing Group. p. 12. ISBN 978-0-313-32773-5.
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