Domaama - comes in the five cultic dishes of Central Asian cuisine. It could well be attributed to another stew if it were not for the principle of construction based on the layering. Meat and onions are roasted, the rest of the vegetables: carrots, tomatoes, potatoes, lay out on each other, are covered with cabbage sheets, sealing moisture, and long extinguish without water.

How to cook Domllum?

Like all classic creations, Domama dish has several cooking options. This means that before you put vegetables on meat, it can be fused or put a bookmark of all components in the cold cauldrons, slowly heat and extinguish. It is fundamentally that vegetables and meat be made without water in their own juice.

1. Domaama is preparing from 1.5 hours to 2.5 hours. The readiness of the dish is checked by cabbage closing layers.
2. Domaama at home does not require hard to follow the canons. Fresh tomatoes can be replaced by, use other types of meat instead of lamb. The main thing is to comply with laying layer.

Domaama in Uzbeks in Kazan - Recipe

It is noteworthy, but Domalum in Uzbeks has several cooking versions. With cabbage, without cabbage, with fried meat and without frying. The only thing that does not cause controversy is that it should languish in Kazan, in its own juice. For a richer taste, meat is still better to fry and cover the layers of cabbage to hold moisture inside.

Cooking

• lamb - 500 g;
• kurdnya fat - 100 g;
• onions - 1 pc.;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• tomatoes - 2 pcs;
• sweet pepper - 2 pcs.;
• garlic head - 1 pc.;
• seeds of cumin, coriander, dill - 5 g;
• cabbage - 300 g

Cooking

1. Fold out fat. Fry meat with onions in spices.
2. Put vegetables with layers: potatoes, carrots, pepper, tomatoes, garlic, spices and slices of cabbage. Cover the cabbage leaves and extinguish the dominal under the lid 2, 5 hours.

Domaama in a saucepan requires several other approach when cooking. So that the meat is not burnt (which will definitely occur, even given the small amount of juice from vegetables), the bottom of the sap pan should be eliminated. From above on the lard to lay meat and other components. This automatically excludes frying, but it makes the dish perfect.

Ingredients:

• salo - 200 g;
• lamb - 700 g;
• zira, coriander - 5 g;
• onions - 3 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• eggplant - 1 pc.;
• potatoes - 3 pcs.;
• acute pepper - 1 pc.;
• garlic teeth - 3 pcs.;
• apple - 1 pc.;
• cabbage - 200 g.

Cooking

1. Distribute slices of sala along the bottom of the pan.
2. Top to put meat and vegetables and tomit under cargo and a lid of 2 hours.

Domaama in Kazan on the fire

Domaama on the fire, stew in Kazan - Classic genre. It should be said that such components as a fire and cauldron, not only accelerate the cooking process, but also change technology. This means that the meat is roasted with onions, tomatoes and pepper, the dish is complemented by water, seasonings and potatoes, covered with a lid and stew 60 minutes.

Ingredients:

• lamb - 1.5 kg;
• kurdnyny fat - 150 g;
• oil - 80 ml;
• onions - 500 g;
• carrot - 500 g;
• potatoes - 2 kg;
• tomato - 4 pcs.;
• bulgarian pepper - 2 pcs.;
• spicy pepper - 2 pcs.;
• garlic head - 2 pcs;
• zira - 1 tbsp. the spoon.

Cooking

1. Wash the Kurdyuk, fry meat.
2. Add bow and fry 3 minutes.
3. Enter tomatoes, after 3 minutes - sweet peppers and extinguish a couple more minutes. Season salt, zila and black pepper.
4. Pour 500 ml of water, laid potatoes, sharp peppers and garlic.
5. Domaama in Kazan is covered with a lid and languishes 1 hour.

Domaama with chicken - recipe

Domaama with chicken does not pretend to be an authenticity. This is a convenient version invented by hostess to feed the family satisfying and colorfully. In this embodiment, all components are laid out by layers in the cold cauldron. Since the dish is prepared without a sludge, parts of the carcass, laid out by the lower layer, should be fat. The perfect option is chicken thighs.

Ingredients:

• oil - 80 ml;
• chicken thighs - 600 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 700 g;
• sweet red and green pepper - 2 pcs.;
• potatoes - 3 pcs.;
• lavr - 2 pcs;
• garlic teeth - 4 pcs.;
• tomatoes - 700 g;
• cabbage - 200 g.

Cooking

1. Lay out all components with layers in the cold cauldron according to the list and extinguish 60 minutes.
2. Turn the contents on the dish and treat households to Domamama.

Domaama with beef.

Domaama - a recipe capable of transforming for any wishes. More often, this desire to replace lamb on beef. Beef is a good ingredient. It diversifies and improve the taste of dishes, because, due to lean qualities, it is always complemented by juicy vegetables, among which apples and eggplants are necessarily present.

Ingredients:

• oil - 80 ml;
• beef - 800 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• sweet pepper - 2 pcs.;
• eggplant - 1 pc.;
• apple - 1 pc.;
• potatoes - 4 pcs.;
• spicy pepper - 2 pcs.;
• garlic head - 1 pc.;
• cabbage - 400 g

Cooking

1. Lay all components with layers according to the list of ingredients and Tomit under the yoke of 2 hours.

Domaama without meat - recipe

Domaama without meat solves the problem of improvements. It makes there are many different and healthy vegetables, attracting appetizing feed and simple preparation. As for the construction of the dish, it remains unchanged. Instead of meat, there is a layer layer, potatoes and cabbage cut the smaller and double the number of tomatoes.

Ingredients:

• onions - 500 g;
• carrot - 500 g;
• pepper sweet - 2 pcs.;
• tomatoes - 500 g;
• potatoes - 500 g;
• garlic head - 2 pcs;
• acute pepper - 1 pc.;
• cabbage - 400 g

Cooking

1. Fry onions in 80 ml of oil.
2. Lay out all components with layers and tomit 50 minutes.

Domaama pork

Pork, included in the Domama Cooking Recipe, helps to make a dish in several ways. Tender and juicy meat is located both frying and cooking with gradual heating. It all depends on personal preferences. In the first case, the dish will succeed, but the caloriest, in the second - more dietary.

Ingredients:

• pork - 750 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• eggplants - 1 pc.;
• zucchini - 1 pc.;
• sweet pepper - 2 pcs.;
• tomatoes - 4 pcs.;
• garlic tooth - 5 pcs.;
• cabbage leaves - 4 pieces;
• greens, spices.

Cooking

1. Pour into the cold cauldron 60 ml, spread meat and vegetables.
2. Tomite 1, 5 hours.

Domaama in the oven

Domama Recipes at home based on a slow thommer can be reproduced not only on the stove, but also in the oven. Moreover, when baking, food is heating from all sides, which leads to very small evaporation. Moisture does not flow from the lid, as it happens on the stove, and from that tastes become richer and more interesting.

Ingredients:

• lamb - 800 g;
• onions - 3 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• bulgarian pepper - 2 pcs.;
• eggplant - 1 pc.;
• potatoes - 4 pcs.;
• acute pepper - 1 pc.;
• garlic head - 1 pc.;
• cabbage leaves - 3 pcs.

Cooking

1. Put all components with layers according to the list, not forgetting to season each layer.
2. Domaama is baked at 180 degrees 1, 5 hours.

Domaama in Multicooker - Recipe

Domaama in a slow cooker is the most carefree option preparation. Low and uniform temperature reduces the likelihood of meat burning and contributes to softening, which is relevant for beef and lamb. As a rule, in a slow cooker make roasted dominal. Frying allows you to better reveal tastes and make a dish of appetitive.

Ingredients:

• beef - 500 g;
• onions - 400 g;
• carrot - 200 g;
• tomato - 300 g;
• bulgarian pepper - 2 pcs.;
• garlic head - 2 pcs;
• boiling water - 250 ml;
• potatoes - 600 g;
• spicy pepper - 1 pc.

Cooking

Drylyama is a vegetable stew in Uzbeks - usually prepared on open fire and necessarily in the Great Kazan.

The haze attaches a special fragrance, but the name of its dish is not at all. Justice to say that this dish is in all the eastern peoples, and as soon as it is not called - Dimlama, Domllama, Dumlyam ... And this is all - the same thing))) They say that in the translation "Dymlash" means " soar". Therefore, all the vegetables together with meat climbs into its juice under a closed lid at least two hours, and maybe more.

Here we consider the option of cooking in Uzbeks in Casane at home and in the number of pair of portions. The principle remains the same. For a large family, an increase in the number of components should be increased.

To cook in Uzbek smoke, take all products on the list.

Best of all, a young lamb is suitable for the cooking in the Kazan, a young lamb is suitable for the bone and the Kurdnyny fat, which is needed to ensure that the dish is not burned. I do not really love Kurdnya fat, so I decided to add a couple of spoons of vegetable oil to the bottom of the pan. But if there is a curly fat, then it needs to be very finely chopped and put on the bottom of the dishes.

Then lay out meat. Of course, the more meat, the more tastier the smoke. And also well combine flesh and bones. Salt, pepper, sprinkle with spices.

The next layer is carrots and onions (the third part of it). Carrot can be cut into large rings, as well as onions. If the smoke of Uzbeks is preparing in a large dish, the vegetables are laid even larger pieces. Each layer sprinkled with salt and spices. You can lay out the same half of the whole amount of garlic.

Then lays out large chopped greens and thick rings of eggplants. Do not forget to salute and pepper.

Sweet tomatoes cut into large rings. If the sudine is large, then tomatoes can be cut in half. Solim, Perchym and lay out again the layer of greenery and bow. We press all the vegetables, slightly their trambus.

Then goes a layer of large chopped potatoes together with spices and salt. Garlic advise not to clean to the end, but I laid it in a cleaned form - tooths.

And the last layer - cabbage. Her number is optional. Cabbage is cut very large and divided into fragments. It is stacked, as if closing all the vegetables with a lid of cabbage sheets.

Vegetables should be tightly close the lid. Top to wind a wet towel so that the liquid does not come out steam. Everything is brought to a boil, and the fire decreases to a minimum. In such a closed form, the dish should steal about 2.5 hours. Therefore, all the vegetables are laid in a large cutting. My option was preparing about 1.5 hours, and everything was well welded. The less dishes, the faster the smoke is preparing.

After put it, we open the lid and see that vegetables asked during cooking, it is normal. And the smell goes mad. We lay out vegetables on the dish in the reverse order, first cabbage, then potatoes, and everything else. There should be fluid on the bottom.

Serve in Uzbeks cooked in Kazan, sprinkled with fresh greens. Bon Appetit!

Leek cut half rings. Tomatoes scatter boiling water, hide with cold water, remove the skin and cut the flesh with thin half rings.

Potatoes Clean and cut into 2 parts, each carrot - on 5-6 parts. Sweet pepper Clean the core and cut the straw. Green grind.

Kochan cabbage cut into 8 parts, removing the batch. From garlic, remove the top layers of the husks, cut the root part, leaving the heads one.

Meat cut the middle pieces. Heat the oil in the Kazan, fry meat in it on a strong heat to a ruddy crust. Add bow meat and fry, stirring, to light yellow, 5 min.

Put tomatoes. During their roasting, add a spice mixture, reduce a little fire. Tear meat with onions and tomatoes, 5 min. Lower garlic in roaring and toupe it there.

Next layers put carrots, sweet pepper, cabbage. Salt cabbage, put a bay leaf on it and part of the greenery on it, lay the potatoes and the remaining greens on top of the layers. Pour 2 glasses of boiled salted water and bring to a boil. Tightly close the cauldron with a lid. Reduce the fire to a minimum and tomit 1.5 hours.

You can apply this dish in a large community dish or portion, in Casa, together with the resulting sauce. Garlic remove and put on top. If you are serving portion, you can split garlic in half and put in Casa. Freshly chopped with greens from above.

Uzbek Damlam in Kazan at home, recipe with photos

Uzbek cuisine is considered one of the youngest in the world. Nevertheless, Uzbek dishes managed to conquer the whole world. What is just one pilaf of lamb? His step-by-step recipe see the link. And the puff and tandar sams, soups shurpa and Mastava are still very popular. And, of course, the dolma in grape leaves, with which it is sometimes confused by Damlam. The list can be continued further. But today I would like to introduce you to another delicious Uzbek dish - Dymlama, it is Dymlama, Damlam, Domlama. This is a very satisfying and fairly useful second dish, which is preparing from lamb and a whole set of vegetables, which includes tomatoes, white cabbage, sweet pepper, carrots, potatoes. And, of course, do not do without spices, the main of which is Zira.
As the basis of modern cuisine of Uzbekov, not only the experience of the ancestors was taken. It can be found in it a lot of variations that have been used and continue to be used in the countries of the East. The main product is meat. Most often it is lamb, but they often encounter Konified and beef. Experts recommend not to replace these types of pork, which is not eaten in Muslim countries. In this case, only one name will remain from the dish, nothing and closely prepared will not work.
But in terms of vegetables there is no strict rules. On the contrary, prepare today a classic recipe, next time you can use additional vegetable ingredients. Every time it will be possible in different ways. We can also experiment with spices, replacing the winter on a koreaander or basil, adding sharp peppers, paprika, turmeric, etc.
In the original, the chimlama in Uzbeks is preparing in Kazan on a fire. It is clear that modern owners at home is such an opportunity - a rarity. So cook I offer on the stove in Kazan. The latter can be married to stainless steel sauces or with special anti-stick coating, thick bottom and walls. Such pots have good thermal conductivity. But the enameled dishes are better not to use - the dish can burn in it, and it is also not buckled as it should be. In the extreme case, you can use a multicooker - Damlam in a slow cooker it turns out perfectly.
What kind of dishes you would not prepare in Uzbek, the principle of its preparation is the same. First, he fry meat on the curly lattice, then laying out the layers very largely chopped (or completely integer) vegetables, then everything is garbage in its own juice. It was then that all products used, soaking with the taste and aroma of each other, give the most unique result. Agree, cooking Damlama is a very easy and simple thing. And in order to give a dish, the fragrance of a real fire can additionally use high-quality liquid smoke. And here I walk my cauldron in nature. After cooking in it, anything on the fire, for a long time, all the dishes in Kazan at home are obtained with a natural aroma of smoke.

Ingredients (based on Kazan Capacity 3.5 - 5 l.):

• lamb or beef - 1 kg;
• 2 tbsp. vegetable oil for frying;
• 200 g onions;
• 200 g of carrots;
• 200 g of Bulgarian pepper;
• 0.5 kg of potatoes;
• 300 g of white cabbage;
• 1 tbsp. tomato paste;
• 3 cloves of garlic;
• 2 small laurel leaves;
• 1 tbsp. zira;
• salt, pepper to taste.

Cooking Damlama step by step with photos

As soon as the Dymlama is not called: both Domaama, and Dumlyam, and Dimlam, and even Dumdam. But no matter how none called it, we are always talking about the East dish from the lamb, spent with the Kurdnya lard and vegetables, without understanding in Kazan.

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The smoke is preparing in Kazan in different ways. Instead of lamb, take beef or pork, and sometimes even a chicken and fish, instead of a roasting salary - vegetable oil, as regards vegetables, then there are a variety of variations, including the sequence of styling ingredients.

Uzbeks

The smoke prepared in this way is considered a classic dish. But the options are so much that it is already impossible to say for sure how to cook it correctly.

Ingredients:

• salo Kurdyuchnoy - 200 g;
• lamb - 1.5 g;
• onions - 500 g;
• tomatoes - 2 pieces;
• potatoes - 1 kg;
• carrot - 700 g;
• sharp red pepper (pod);
• garlic - a few heads;
• spice;
• greens.

Cooking:

1. Cut out in the Kazan Kurdyuchnaya Salo, reduce the fire and cool a little.
2. Lamb cut into large pieces of grams of 100-150.
3. Prepare vegetables: Cut tomatoes with mugs, onions - rings, carrots - brushes thick in a finger, potatoes - large (small leave the whole).
4. I put meat into the cauldron, mix with fat, let him grab a little and cover with a lid. Stew about 10 minutes on medium heat, every three minutes stirring.
5. Add onions and carrots and continue quenching until the bow gives the juice and does not make it transparent.
6. When juice is quite a lot, to lower the bay leaf, garlic, pepper pod.
7. Add tomatoes, give them a little extinguish. You do not need to mix.
8. Five minutes later, salted, add zira, black pepper.
9. Put potatoes from above.
10. Tightly cover the cauldron to the lid so that steam does not get out, reduce the fire and leave for 2 hours.

Vegetables are obtained apart and very soft, the onions are practically impaired, the potatoes crumbles from touch, the meat is easily separated from the bones. All components of the dish must be in a large number of thick sauce.

On the finished smoke on top of the garlic, pepper and crushed greens

With zucchi and eggplants

From meat, you can take both traditional lamb and beef. In addition, the following ingredients will be required:

• vegetable oil;
• zucchini;
• eggplants;
• hot peppers;
• bell pepper;
• carrot;
• garlic;
• tomatoes;
• parsley greens, cilantro, basil;
• from Spices - Zira, Paprika, Black Pepper, Sumy.

Many love to put zucchini and eggplants in the smoke

Cooking:

1. Pour vegetable oil into the preheated cauldron, roll it out and put a teaspoon of spices there. Passerize one or two minutes so that the spices gave the aroma oil, then remove their noise.
2. Cut the meat with medium slices, lay out in fragrant oil, slightly fry, then cover the lid and stew to half-year.
3. Prepare vegetables: zucchini and purified potatoes cut into cubes, tomatoes, eggplants and carrots - circles, onions and bell peppers - rings.
4. Carrots, Bulgarian pepper and onions allowed in a small amount of oil in a frying pan.
5. Eggplants fry on both sides to a slightly ruddy crust, but do not push.
6. Put the potato layer on the meat, salt, sprinkle with greens and spices. Next, laying onions, pepper Bulgarian and carrots, with each layer to salt moderately and sprinkle with spices and greens. Then lay out the zucchini, layer of eggplants, on eggplants are grated garlic, top tomatoes, add salt, spices, greens and sharp peppers.
7. Cover the cauldron tightly with a lid and stew about 40 minutes on low heat. It is not necessary to add water, the dish is stealing in the juice, which gives vegetables.

From vegetables and fruits

This variant of the smoke will like vegetarians, because there is no meat in it. The following ingredients will be required for cooking:

• vegetable oil - 300 grams;
• tomatoes - 1 kg;
• onions - 1 kg;
• potatoes - 500 g;
• carrot - 500 g;
• bulgarian pepper - 4 pieces;
• dill - 2 beam;
• kinza - 2 beam;
• quince - 500 g;
• sour apples - 500 g;
• spices and salt to taste.

Cooking:

1. Prepare vegetables and fruits: onions cut into rings, carrots and bell pepper - straw, tomatoes and potatoes with mugs, quince and apples - slices.
2. In Kazan, split the oil and spruceed onions.
3. Reduce fire, lay out onion with layers of carrots, tomatoes and potatoes, add salt, crushed greenery of dill and cilantro, Bulgarian pepper.
4. Next goes layer quince and layer of apples.
5. Pour the contents with water, tightly close the lid and grieve on a weak fire and a half hours.
6. The finished dish is served along with the resulting sauce.

With cabbage

It is believed that the cabbage in the smoke is not necessary: \u200b\u200bit gives a lot of juice and the dish is too liquid and more reminiscent of bass. However, many believe that non-cabbage is not a smoke, and they always add it to a favorite dish. So, the recipe with cabbage.

Ingredients:

• lamb - 500 g;
• potatoes - 6 pieces;
• onions - 3 bulbs;
• bulgarian pepper - 2 pieces;
• carrots - 3 pieces;
• tomatoes - 4 pieces;
• eggplant - 3 pieces;
• cabbage is a small kochan;
• seasoning mixture: salt, hammer coriander, charker, ground black pepper, zira hammer, shambal.

The main thing during the cooking of the smoke - do not give to break a couple

Cooking:

• All vegetables, except cabbage, cut.
• Mix seasonings (a mixture will need to sprinkle each layer)
• To the Kazan lay the first layer - meat, then a layer of potatoes, then onions and carrots, eggplants and red peppers, tomatoes.
• With cabbage remove sheets, break their hands on large pieces and cover the ingredients laid in the cauldron.
• Water and oil do not add. Cover the covered lid so that steam does not go out.
• Place the cauldron over open fire (medium heat) and cook one hour.

A finished dish sprinkle with chopped greens and file to the table.

With lamb ribs

To prepare this option, the following products will be required:

• half a kilogram of lamb ribs;
• kurdyut fat;
• three bulbs;
• four carrots;
• one quince;
• three tomatoes;
• five cloves of garlic;
• one lemon;
• polkilogram of potatoes;
• cabbage sheets at will, you can not add;
• salt and pepper;
• greens;
• spices: Zira, Barbaris, Freshly Ground Red Pepper, Coriander.

Cooking:

1. At the bottom of the cauldron, put the laundry fat, the layer of onion, sliced \u200b\u200bby rings, and on top of the lamb ribs. All this salt, pepper, add spices.
2. The next layer is a large chopped carrot and quince of quarters. Next are the tomatoes with large slices, quarters of lemon and cloves of garlic. All this sprinkle with salt, pepper and spices.
3. Now lay out a large chopped cabbage (if it is used) and on top of potatoes with halves. Add salt, pepper and a mixture of spices.
4. Sprinkle the contents of cauldron with a chopped greens, cover with a lid and put on a strong fire for 10 minutes. Then the fire is reduced to the minimum and leave the dish prepared one and a half hours.

The finished dish is postponed on the dish and serve to the table, having watered each portion formed while extinguishing juice.

You can cook a dummill in the campfire, but if there is no such possibility, the usual gas stove is suitable.