Preparing lagman

Lagman has two parts: pulled dough and a vegetable-and-meat sauce. The dough is mixed from flour, egg, salt and water, rested, rolled, cut into strips and stretched in several stages; at each stage it is oiled, covered and rested for 15–20 minutes, otherwise its top dries and the dough tears. Then the dough is pulled by hand, slapped on the table to lengthen it and briefly boiled in boiling water; boiled too long it softens and breaks up, so it is tossed with oil. In the sauce the meat is fried until its juices are gone, then onion, tomato paste, cabbage, sweet pepper, tomato, garlic and celery are added, spices are put in and water poured, and the salt is tasted. To serve, the dough goes in the bowl first, the sauce is ladled over it and herbs decorate it. Working with the stove, boiling water, hot oil in the pot and sharp knives is done only under an adult or the teacher; pot handles should not point out toward you, and hands and bowls that touched raw egg are washed with soap. Flour (gluten), egg and celery can be allergens.