📝 About This Recipe
A cornerstone of Bukharan Jewish hospitality, Lagman is a soul-warming synthesis of hand-pulled noodles, tender meat, and a vibrant vegetable ragout. This Kosher rendition features a deeply savory broth infused with star anise and cumin, reflecting the ancient spice routes that passed through Samarkand and Bukhara. It is a complete, hearty meal that balances the chew of the noodles with the brightness of fresh herbs and a subtle, aromatic heat.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Beef Chuck or Shoulder (cut into 1/2-inch cubes)
- 4 tablespoons Vegetable Oil (for searing)
- 2 medium Yellow Onions (thinly sliced)
- 4-5 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (high quality)
The Vegetable Ragout
- 2 medium Carrots (cut into small batons or cubes)
- 1 cup Daikon Radish or Turnip (peeled and cubed)
- 1 large Red Bell Pepper (chopped into 1/2-inch pieces)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 2 medium Potatoes (peeled and cubed)
Spices and Liquid
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1 teaspoon Ground Coriander
- 2 whole Star Anise (the secret to authentic flavor)
- 1 tablespoon Paprika (sweet or smoked)
- 6-8 cups Beef Stock or Water (enough to cover vegetables by 2 inches)
- Salt and Black Pepper (to taste)
The Noodles and Garnish
- 1 pound Lagman Noodles (or thick Italian spaghetti/udon if unavailable)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Dill (finely chopped)
- Vinegar or Lemon Wedges (for serving)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or a traditional 'kazan' over medium-high heat until shimmering.
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2
Add the beef cubes in batches, searing them until deeply browned on all sides. Do not crowd the pot. Remove the meat and set aside.
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3
In the same oil, add the sliced onions. Sauté for 8-10 minutes until they are soft and golden brown, scraping up the flavorful bits from the bottom of the pot.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens and smells fragrant.
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5
Return the beef to the pot. Add the carrots, daikon (or turnip), and bell peppers. Stir well to coat the vegetables in the tomato-onion base.
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6
Add the ground cumin, coriander, paprika, and the whole star anise. Season generously with salt and black pepper.
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7
Pour in the beef stock or water. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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8
Cover and simmer gently for about 45 minutes, or until the beef is starting to become tender.
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9
Add the cubed potatoes and green beans to the pot. Simmer for an additional 20-25 minutes until the potatoes are fork-tender but not falling apart.
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10
While the stew finishes, cook your noodles in a separate pot of boiling salted water according to package directions. Drain and toss with a teaspoon of oil to prevent sticking.
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11
Taste the broth. Adjust the seasoning with more salt or a pinch of chili flakes if you prefer more heat. Remove the star anise pods before serving.
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12
To serve, place a generous portion of noodles in deep individual bowls. Ladle the meat, vegetables, and plenty of broth over the noodles.
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13
Garnish heavily with the fresh cilantro and dill. Serve immediately with a side of vinegar or lemon to cut through the richness.
💡 Chef's Tips
Always cook the noodles separately from the broth; if you cook them together, the starch will cloud the soup and the noodles will become mushy. For the most authentic flavor, try to find 'Laza' (a Central Asian chili oil) or make a quick version by sizzling garlic and chili flakes in oil. The star anise is non-negotiable for that specific Bukharan aroma—it provides a subtle licorice backnote that defines the dish. If you can't find traditional hand-pulled noodles, high-quality thick Italian spaghetti or Japanese Udon noodles are excellent Kosher-friendly substitutes. Lagman tastes even better the next day as the spices meld, but always store the noodles and sauce in separate containers.
🍽️ Serving Suggestions
Serve with warm 'Non' (Central Asian flatbread) to soak up the aromatic broth. A side of thinly sliced onions tossed with vinegar and a pinch of salt provides a refreshing crunch. Pair with a glass of hot green tea, as is traditional in Central Asian tea houses (Chaikhanas). Follow the meal with a platter of fresh seasonal fruits like grapes or pomegranate seeds. For an extra kick, provide a small dish of red wine vinegar mixed with minced garlic on the table.