Home cooking attempt — Lagman from scratch

I spent an afternoon making Lagman from scratch following a traditional recipe. Getting lamb tail fat kurdyuk right was the main challenge — it's not as straightforward as it looks. The warming and hearty result was rewarding once I got it right.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. I served it with non flatbread alongside as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Lagman yourself gives you a new appreciation for what goes into it at a restaurant.