Laghman

The secret of laghman lies in the dough, which the cook pulls and folds again and again until long, even noodles form — a skill that takes years to master.

The noodles are topped with a thick sauce of mutton or beef, peppers, tomatoes, onion, garlic and radish. A version with the noodles stir-fried is called kovurma laghman.

It is a national dish of the Uyghurs and Dungans of Kazakhstan, Uzbekistan and Kyrgyzstan and one of the most ordered dishes in Bishkek's bazaars and roadside cafés.