Laghman

In my previous post I talked about my trip to Kok Tobe whilst in Almaty, Kazakhstan. In this post, I decided to introduce a recipe that I tried when I was over. One thing to mention about myself, when I travel I am always determined to try most (if not all) local cuisine, it opens new flavours and gives me new things to cook.

The first time I tried laghman was when I was in Almaty. Me and my boyfriend went to a restaurant called Restaurant Abay, which is renowned for its stunning views of Almaty. Of course, I wanted to try a local dish but I didn’t know what to choose, so I asked my boyfriend and he choose laghman. It was one of many Kazakh dishes that I tried when I was over, and it became one of my favourite dishes to cook when I was back in Glasgow.

Laghman is a traditional Uyghur dish, which consists of thick Kazakh noodles served with a beef broth and tomatoes. It is common Kazakh people make their own noodles from scratch, the recipe I have posted will tell you how to make them (it is not as hard as you think!). This dish is very popular and is found in local cafes and restaurants.  

A little bit about Kazakh dishes, due to Kazakh people’s nomadic roots a majority of their foods included meats such as horse and mutton, as well as various milk products. In addition, most cooking techniques and ingredients are aimed for long-term preservation of food. In present-day, many of Kazakh cuisine now include Uzbek, Russian and Korean foods which are mainly found in large cities such as Almaty and Astana.

If you want to try and make Laghman I found a brilliant recipe that I have posted a link below:

https://whattocooktoday.com/kazakh-noodles-with-laghman-sauce.html