Lagman I

Dough

 * 1 kg of flour
 * 2 eggs
 * 2 teaspoons of salt
 * ½ of a cup of water

Tuzduk (gravy)

 * 500 g of meat
 * 300 g of fat of tail or fat for stewing
 * 300 g of cabbage
 * 3-4 onions
 * 3-4 potatoes
 * 1-2 carrots
 * 3-4 tomatoes
 * 5-6 cloves of garlic
 * 2 Bulgarian peppers
 * salt and pepper to taste

Dough

 * 1) The made dough is thinly rolled, then rolled up and cut in thin strips 4–5 mm thick.
 * 2) They are boiled in boiling salt water, taken out, washed in cold water, then the water is left to trickle down.

Tuzduk (gravy)

 * 1) The meat and fat of tail are cut in small pieces, potatoes - in small cubes, carrots, radish, cabbage and the Bulgarian pepper - in thin slices, onion - in rings, tomatoes - in gloves, garlic is chopped.
 * 2) In melted fat onion is stewed, then meat is added and fried until juice begins to isolate.
 * 3) garlic, potatoes, tomatoes, pepper and carrots are added.
 * 4) All this is thoroughly mixed and fried to half-readiness.
 * 5) Then water is poured in, salt, pepper, radish and cabbage are added and the whole of this is stewed on slow fire to full readiness.
 * 6) Before serving the table the noodles are warmed thoroughly in boiling water, laid out in a layer on a plate and poured over with gravy; the liquid soaks through the noodles, the meat and greens form a peculiar layer; all this can be repeated.
 * 7) Lagman can be served on a large plate.