Laghman (food)

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Laghman served in a Uyghur restaurant in Tokyo
Uzbek lag'mon in Tashkent

Laghman (Kazakh: лағман, lağman; Uzbek: lagʻmon; Uighur: لەڭمەن, lengmen, ләғмән; Kyrgyz: лагман, lagman) is a Central Asian dish of pulled noodles, meat and vegetables.[1][2][3][4] The noodle is known as latiaozi in China.[5]

Native Turkic words do not begin with L, so läghmän is most likely a loan-word,[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 the North Caucasus, Uzbekistan,[11][12] Tajikistan and Northeastern Afghanistan, where chickpeas are added to it and parts of Northern Pakistan. 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. 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 c 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. 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. 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.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Laghman_(food)&oldid=1013126450"