it is especially popular in kazakhstan and kyrgyzstan, 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". the crimean tatar cuisine also adopted lagman from the uzbek culture.