Laghman

What is Laghman?

Laghman is a bowl of long, hand-pulled wheat noodles topped with pieces of meat—usually lamb or beef—and a mix of vegetables such as bell peppers, celery, onions, and garlic. Everything is served in a hot, savoury broth. The noodles are thick and chewy, and the dish is seasoned with a blend of spices. Laghman is colourful from the vegetables and has a hearty, comforting aroma. It is filling and eaten as a main meal.

Where does Laghman come from?

Laghman comes from Uyghur cuisine in Xinjiang, China, and its name is thought to come from the Chinese word 'lamian', meaning pulled noodles. The dish likely began as an adaptation of northern Chinese noodle traditions, but over time, Uyghur cooks developed their own way of making it. Laghman spread across Central Asia, where it became a staple for Uyghur and Dungan communities, and was adopted into local cuisines in Kazakhstan, Kyrgyzstan, Uzbekistan, and beyond.

How is Laghman made?

To make laghman, cooks start by hand-pulling wheat dough into long, thick noodles. The noodles are boiled until tender. Meanwhile, meat such as lamb or beef is cut into pieces and cooked with vegetables like bell pepper, celery, onion, and garlic. Everything is simmered together with spices to create a rich broth. The cooked noodles are placed in a bowl, and the meat and vegetable mixture is ladled over them, along with some broth.

How and when is Laghman eaten?

Laghman is usually eaten hot, served in deep bowls as a main course for lunch or dinner. It is common in homes and restaurants, especially in Xinjiang and Central Asian countries. People eat it with chopsticks or a fork, mixing the noodles with the meat and vegetables. It is a popular everyday meal, often shared with family or friends. In Afghanistan, a version with chickpeas is also enjoyed.

Kinds of Laghman

Across Central Asia, laghman varies by region and community. In Afghanistan, chickpeas are sometimes added. The type of meat can change, with lamb or beef being most common. Some versions use different vegetables or adjust the spice blend. Crimean Tatars adopted laghman from Uzbek culture, and in China, the noodles are also known as latiaozi or banmian, with slight differences in preparation.

What Laghman means

Laghman is a symbol of Uyghur and Dungan identity in Central Asia, often considered a national dish among these groups in Kazakhstan and Kyrgyzstan. It is a staple of daily life and is also found in restaurants serving Central Asian food in Russia and other countries. The dish reflects the blending of Chinese noodle-making with local tastes and ingredients.

Questions people ask about Laghman

Good reading and sources

• Laghman (food) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data