In Central Asia the dish has thicker noodles. Lamian is known as läghmän (leghmen) (لەغمەن, лӓғмӓн) or längmän (lengmen) (لەڭمەن, лӓңмӓн) in Uyghur and lag'mon (лағмон) in Uzbek, both derived from the Chinese word lamian. It was noted that words that begin with L are not native to Turkic so that läghmän is a loanword as stated by Uyghur linguist Abdlikim so it is of Chinese derivation and not originally Uyghur. It is especially popular in Kyrgyzstan and Kazakhstan, where it is considered a national dish of the local Uyghur and Dungan ethnic minorities. It is also popular in Uzbekistan, Tajikistan and northeastern Afghanistan, where chickpeas are added to it, and in the Chitral and Gilgit regions of northern Pakistan, where it is known as Kalli or Dau Dau.
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