Laghman (food)
Uzbek lagʻmon in Tashkent | |
| Alternative names | lagman, lagʻmon, latiaozi |
|---|---|
| Type | Noodle soup |
| Place of origin | Xinjiang |
| Region or state | Central Asia |
| Serving temperature | Hot |
| Main ingredients | noodles, meat broth, beef or lamb |
Laghman, leghmen, laghmen, lagman, or leghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: лағмон, romanized: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine. In Chinese, the noodle is known as latiaozi (Chinese: 拉条子) or bànmiàn (Chinese: 拌面).
China claims that läghmän "is a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes" although its taste and preparation are distinctly Uyghur. (native Turkic words do not begin with the /l/ consonant). It is also a traditional dish of the Dungan people who call the dish bànmiàn.
It is especially well-known in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the local Uyghur and Dungan (Hui) ethnic minorities. It is also common in Russia, Uzbekistan, Tajikistan, Turkmenistan, northeastern Afghanistan (where chickpeas are added), and parts of northern Pakistan. Crimean Tatar cuisine also adopted lagman from Uzbek culture.