Domlyama is one of the five most iconic dishes of Central Asian cuisine. It could well be attributed to another stew, if not for the principle of construction based on layering. The meat and onions are fried, the rest of the vegetables: carrots, tomatoes, potatoes, are laid on top of each other, covered with cabbage leaves, sealing the moisture, and stewed for a long time without water.
Like all classic creations, domlama has several cooking options. This means that before you put vegetables on the meat, you can fry it or put all the ingredients in a cold cauldron, slowly heat it up and stew for a long time. It is essential that vegetables and meat be stewed without water, in their own juice.
It is noteworthy that Uzbek domlama has several versions of cooking. With cabbage, without cabbage, with fried meat and without frying. The only thing that does not cause controversy is that she should languish in a cauldron, in her own juice. For a richer taste, it is still better to fry the meat and cover the layers with cabbage to keep the moisture inside.
Preparation
Preparation
Domlyama in a saucepan requires a slightly different approach to cooking. To prevent the meat from burning (which will certainly happen, even taking into account the small amount of juice from the vegetables), the bottom of the pan should be covered with lard. Put the meat and other ingredients on top of the bacon. This automatically eliminates frying, but makes the dish perfect.
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Preparation
Domlyama on the fire, stewed in a cauldron - a classic of the genre. It should be said that such components as a fire and a cauldron not only speed up the cooking process, but also change the technology. This means that the meat is fried with onions, tomatoes and peppers, the dish is supplemented with water, spices and potatoes, covered with a lid and stewed for 60 minutes.
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Preparation
Domlyama with chicken does not claim to be authentic. This is a convenient version, invented by the hostesses to feed the family hearty and colorful. In this version, all components are laid out in layers in a cold cauldron. Since the dish is prepared without lard, the parts of the carcass lined with the bottom layer should be greasy. Chicken thighs are ideal.
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Domlyama is a recipe that can be transformed to suit any wishes. More often, it is a desire to replace lamb with beef. Beef is a good ingredient. It diversifies and improves the taste of the dish, because, due to the lean qualities, it is always complemented by juicy vegetables, among which apples and eggplants are always present.
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Domlama without meat solves the problem of improvement. It makes you eat a lot of different and healthy vegetables, appealing for its appetizing serving and simple preparation. As for the construction of the dish, it remains unchanged. An onion layer is placed instead of meat, potatoes and cabbage are cut into smaller pieces and the number of tomatoes is doubled.
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The pork included in the domlama recipe helps make the dish in several ways. Tender and juicy meat is suitable for both frying and cooking with gradual heating. It all depends on personal preference. In the first case, the dish will turn out to be more aromatic, but more high-calorie, in the second - more dietary.
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Homemade domlama recipes based on slow simmering can be played not only on the stove, but also in the oven. Moreover, when baking, food heats up from all sides, which leads to very little evaporation. Moisture does not drain from the lid, as it happens on the stove, and from that the tastes become richer and more interesting.
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Domlyama in a multicooker is the most carefree cooking option. A low and even temperature reduces the likelihood of scorching meat and promotes its softening, which is important for beef and lamb. As a rule, fried domlama is made in a slow cooker. Frying allows you to better reveal the flavors and make the dish more appetizing.
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Preparation
Dymlyama - Uzbek-style vegetable stew - is usually cooked over an open fire and always in a large cauldron.
The smoke gives the dish a special aroma, but this is not why the dish has its name. For the sake of fairness, it must be said that all eastern peoples have this dish, and as soon as they do not call it - dimlyama, domlyama, dumlyama ... And this is all the same))) They say that in translation "dymlash" means " soar". Therefore, all vegetables, together with meat, are steamed in their juice under a closed lid for at least two hours, and maybe more.
Here we will consider the option of cooking Uzbek smoke in a cauldron at home and in the amount of a couple of servings. The principle remains the same. For a large family, you should increase the number of components.
To cook dumlyama in Uzbek, let's take all the products on the list.
Young lamb on the bone and fat tail fat, which is needed so that the dish does not burn, is best suited for cooking smoke in a cauldron. I don't really like fat tail fat, so I decided to add a couple of tablespoons of vegetable oil to the bottom of the pan. But if there is fat tail fat, then it must be very finely chopped and placed on the bottom of the dish.
Then lay out the meat. Of course, the more meat, the tastier the smoke is. It is also good to combine pulp and bones. Season with salt, pepper, sprinkle.
The next layer is carrots and onions (the third part). Carrots can be cut into large rings, just like onions. If dumlyama in Uzbek is cooked in a large bowl, then vegetables are laid in even larger pieces. Sprinkle each layer with salt and spices. You can put half of the total amount of garlic here.
Then coarsely chopped greens and thick eggplant rings are laid out. Do not forget to salt and pepper.
Cut the sweet tomatoes into large rings. If the container is large, then the tomatoes can be cut in half. Salt, pepper and lay out a layer of greens and onions again. We press all the vegetables, lightly ramming them.
Then comes a layer of coarsely chopped potatoes along with spices and salt. It is advised not to peel the garlic to the end, but I put it peeled - with cloves.
And the last layer is cabbage. Its quantity is optional. The cabbage is cut very coarsely and cut into pieces. It fits, as if covering all the vegetables with a lid of cabbage leaves.
Cover the vegetables tightly. Wrap a wet towel on top so that the liquid does not come out with steam. Everything is brought to a boil and the fire is reduced to a minimum. In this closed form, the dish should be stewed for about 2.5 hours. Therefore, all vegetables are laid in large slices. My version took about 1.5 hours to prepare, and everything boiled down well. The smaller the dishes, the faster the smoke will cook.
After the allotted time, we open the lid and see that the vegetables sagged during cooking, this is normal. And the smell is breathtaking. We spread the vegetables on the dish in reverse order, first the cabbage, then the potatoes, and everything else. Liquid should remain at the bottom.
Serve Uzbek-style smoke cooked in a cauldron, sprinkle with fresh herbs. Enjoy your meal!
Cut the onion into half rings. Scald the tomatoes with boiling water, pour over with cold water, remove the skin and cut the pulp into thin half rings.
Peel and cut the potatoes into 2 parts, each carrot into 5-6 parts. Peel the bell peppers and cut into strips. Chop the greens.
Cut the head of cabbage into 8 parts, removing the stalk. Remove the top layers of the husk from the garlic, cut off the root part, leaving the heads intact.
Cut the meat into medium pieces. Heat oil in a cauldron, fry the meat in it over high heat until golden brown. Add the onion to the meat and fry, stirring occasionally, until light yellow, 5 minutes.
Add tomatoes. While roasting them, add the spice mixture, reduce the heat a little. Simmer meat with onions and tomatoes, 5 minutes. Dip the garlic in the fry and immerse it there.
Next, lay the carrots, bell peppers, cabbage in layers. Salt the cabbage, put the bay leaf and some greens on it, lay the potatoes and the remaining greens in layers on top. Pour in 2 cups of boiled salted water and bring to a boil. Close the cauldron tightly with a lid. Reduce heat to low and simmer for 1.5 hours.
You can serve this dish in a large common dish or in portions, at the cashier, along with the resulting sauce. Remove the garlic and place on top. If serving in portions, you can halve the garlic and place it in the cashier. Sprinkle with fresh chopped herbs on top.
Uzbek cuisine is considered one of the youngest in the world. Nevertheless, Uzbek dishes managed to conquer the whole world. What is lamb pilaf alone worth? See the link for his step by step recipe. Puff and tandoor samsa, shurpa and mastava soups are also very popular. And, of course, dolma in grape leaves, with which damlama is sometimes confused. The list goes on and on. But today I would like to present you another delicious Uzbek dish - dumlyama, it is also dumlama, damlama, domlama. This is a very satisfying and rather healthy second dish, which is made from lamb and a whole set of vegetables, which includes tomatoes, white cabbage, bell peppers, carrots, and potatoes. And, of course, one cannot do without spices, the main of which is cumin.
Not only the experience of their ancestors was taken as the basis of modern Uzbek cuisine. In it you can find a lot of variations that have been and continue to be used in the countries of the East. The main product is meat. Most often it is lamb, but horse meat and beef are often found. Experts recommend not replacing these types of pork, which is not eaten in Muslim countries. In this case, only one name will remain from the dish, nothing and anything close to the same will not work.
But in terms of vegetables, there are no strict rules. On the contrary, having prepared a classic recipe today, you can use additional vegetable ingredients next time. It will turn out differently each time. You can also experiment with spices by replacing cumin with coriander or basil, adding hot peppers, paprika, turmeric, etc.
In the original, Uzbek dimlama is cooked in a cauldron over a fire. It is clear that modern housewives at home have such an opportunity - a great rarity. So I suggest cooking on the stove in a cauldron. The latter can be ground with a stainless steel pan or with a special non-stick coating, a thick bottom and walls. These pots have good thermal conductivity. But it is better not to use enameled dishes - the dish in it may burn, and it will not bake as it should. In extreme cases, you can use a multicooker - damlama in a multicooker is perfect.
In whatever dish you cook dimlama in Uzbek, the principle of its preparation is the same. First, fry the meat in fat tail lamb fat, then lay out very coarsely chopped (or even whole) vegetables in layers, then simmer everything in our own juice until tender. It was then that all the products used, saturated with the taste and aroma of each other, give the same unique result. You must admit that making damlama is very easy and simple. And to give the dish the aroma of a real fire, you can additionally use high-quality liquid smoke. And here I am walking my cauldron in nature. After cooking something in it over a fire, for a long time, all dishes in a cauldron at home are obtained with a natural aroma of smoke.
Ingredients (based on a cauldron with a capacity of 3.5 - 5 liters):
1. Peel onions and carrots, rinse and chop. All the chunks of vegetables used will be quite large. I have large carrots, it is enough to cut the smaller carrots in half, the same is the case with onions.
2. Cut the lamb into large pieces.
Advice! The taste of the dish depends on the quality of the selected meat. When choosing lamb, pay attention to color, smell and firmness first. High-quality meat is elastic, has streaks of fat, pleasant, fresh, slightly milky aroma. It is necessary to purchase exclusively young lamb. If the animal was an adult, most likely, the meat will have a very dark color, as well as a characteristic odor that is very difficult to remove.
3. First, the lamb must be fried in fat tail. And if there is no fat, you can use odorless refined vegetable oil. Heat the cauldron with fat or butter over high heat, lightly sprinkle the fat with salt so that it splashes less, and carefully lay out all the pieces of meat.
4. We try to spread the meat on the bottom and on the oiled walls of the cauldron - this way the lamb will roast faster.
5. The meat is fried over high heat, and we stir it constantly. But when we see that the juice began to stand out and boil actively (as in the step-by-step photo), we immediately set the minimum fire and move on to the next step. The lamb should not release all the juice, otherwise the meat in the dish will turn out to be dry.
6. Sprinkle lamb with cumin. This spice has a peculiar taste and aroma, it perfectly emphasizes the taste of lamb.
7. Immediately place the carrots on the meat. Spread vegetables as quickly as possible, otherwise the juice extracted from the meat will begin to evaporate.
8. Put the onion on top in an even layer and while you can cover the cauldron with a smoky lid.
9. It's the turn of the potatoes. If the roots are very large, cut them into quarters, if the medium ones - in halves, the small ones can be added whole.
10. Sprinkle with cumin, salt and pepper again.
11. The next layer is bell pepper. Again, depending on the size, we will cut it into halves or quarters, having previously cleaned it from seeds and washed in water.
12. Put the tomato halves on top of the pepper.
13. And cover everything with cabbage leaves. Damlama is stewed for quite a long time, and it will turn out to return the evaporating substances back to the pan, because cabbage serves as such a natural lid. Cabbage leaves can stick out a little from the cauldron - do not be afraid, they will soon noticeably settle.
14. Sprinkle the leaves with the remaining cumin, salt a little. Pour 0.5-1 glass of water, add bay leaves, cover and simmer for 1.5 hours over low heat.
15. During this time, the vegetables will start juice and settle significantly. We take out the bay leaf - it has already given its aroma to the dish.
16. Chop herbs and garlic.
17. Add to the cauldron.
18. Cover with a lid and simmer for another 2-3 minutes without stirring. The greens and garlic should give off a fresh scent.
19. The smoke is ready. It is advisable to serve the Uzbek dish in the same layers, without stirring - this way it looks very impressive.
By the way, here are the ones that you will definitely like.
Bon appetit and successful experiments!
As soon as they don't call dumlyama: domlyama, dumlyama, dimlama, and even dymdama. But no matter how they call it, we are always talking about an oriental lamb dish stewed with fat tail fat and vegetables, certainly cooked in a cauldron. As they say in the East, the dishes have not yet been invented better than a cauldron: it is enough just to put all the ingredients in a certain sequence, and he will do the rest himself.
Dymlyama is just one of those simple dishes, the preparation of which consists only in cutting and laying food in a cauldron in layers and stewing with a tightly closed lid. Moreover, its taste is always great.
The smoke is prepared in a cauldron in different ways. Instead of lamb, they take beef or pork, and sometimes even chicken and fish, instead of fat tail fat - vegetable oil, as for vegetables, then a variety of variations are possible, including the sequence of laying the ingredients.
Smoke cooked in this way is considered a classic dish. But there are so many options that it is no longer possible to say exactly how to cook it correctly.
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Preparation:
The vegetables are boiled and very soft, the onions are almost invisible, the potatoes are crumbled by touch, the meat is easily separated from the bones. All components of the dish should be in a large amount of thick sauce.
Garlic, pepper and chopped herbs are placed on top of the finished smoke
From meat, you can take both traditional lamb and beef. In addition, you will need the following ingredients:
Many people like to put zucchini and eggplant in the smoke
Preparation:
Vegetarians will like this version of the smoke, because there is no meat in it. For cooking, you need the following ingredients:
Preparation:
There is an opinion that there is no need to put cabbage in smoke: it gives a lot of juice and the dish turns out to be too liquid and looks more like basma. However, many believe that smoke is not smoke without cabbage, and they invariably add it to their favorite dish. So, the recipe with cabbage.
Ingredients:
The main thing during cooking smoke is to prevent steam from coming out.
Preparation:
Sprinkle the finished dish with chopped herbs and serve.
To prepare this option, you will need the following products:
Preparation:
Put the finished dish on a dish and serve, pouring the juice formed during stewing on each portion.
You can cook a dumlyama in a cauldron over a fire, but if this is not possible, an ordinary gas stove will do.