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.

How to cook domlama?

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.

1. Domlyama is being prepared from 1.5 hours to 2.5 hours. The readiness of the dish is checked by the cabbage covering the layers.
2. Domlyama at home does not require strict adherence to the canons. Fresh tomatoes can be replaced with, use other types of meat instead of lamb. The main thing is to observe layer-by-layer styling.

Uzbek domlyama in a kazan - recipe

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

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

Preparation

1. Melt the fat out of the bacon. Fry the meat with onions in spices.
2. Lay vegetables in layers: potatoes, carrots, peppers, tomatoes, garlic, spices and cabbage slices. Cover with cabbage leaves and simmer domlama covered for 2, 5 hours.

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.

Ingredients:

• lard - 200 g;
• lamb - 700 g;
• cumin, coriander - 5 g each;
• onions - 3 pcs.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• eggplant - 1 pc.;
• potatoes - 3 pcs.;
• hot pepper - 1 pc.;
• clove of garlic - 3 pcs.;
• apple - 1 pc.;
• cabbage - 200 g.

Preparation

1. Spread the bacon slices over the bottom of the pot.
2. Lay the meat and vegetables on top and simmer under a load and a lid for 2 hours.

Domlyama in a cauldron at the stake

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.

Ingredients:

• lamb - 1.5 kg;
• fat tail fat - 150 g;
• oil - 80 ml;
• onions - 500 g;
• carrots - 500 g;
• potatoes - 2 kg;
• tomato - 4 pcs.;
• bell pepper - 2 pcs.;
• hot peppers - 2 pcs.;
• head of garlic - 2 pcs.;
• zira - 1 tbsp. the spoon.

Preparation

1. Melt the fat tail, fry the meat.
2. Add the onion and cook for 3 minutes.
3. Enter the tomatoes, after 3 minutes - sweet peppers and simmer for a couple of minutes. Season with salt, cumin and black pepper.
4. Pour in 500 ml of water, add potato tubers, hot peppers and garlic.
5. Domlyama in a cauldron is covered with a lid and languishes for 1 hour.

Domlyama with chicken - recipe

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.

Ingredients:

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

Preparation

1. Put all ingredients in layers in a cold cauldron according to the list and simmer for 60 minutes.
2. Turn the contents over onto a dish and treat household members with dumplings.

Domlyama with beef

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.

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.;
• hot peppers - 2 pcs.;
• head of garlic - 1 pc .;
• cabbage - 400 g.

Preparation

1. Lay all ingredients in layers according to the ingredient list and simmer for 2 hours.

Domlyama without meat - recipe

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.

Ingredients:

• onions - 500 g;
• carrots - 500 g;
• sweet pepper - 2 pcs.;
• tomatoes - 500 g;
• potatoes - 500 g;
• head of garlic - 2 pcs.;
• hot pepper - 1 pc.;
• cabbage - 400 g.

Preparation

1. Fry the onion in 80 ml of oil.
2. Lay all ingredients in layers and simmer for 50 minutes.

Pork domlyama

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.

Ingredients:

• pork - 750 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• eggplant - 1 pc.;
• zucchini - 1 pc.;
• sweet pepper - 2 pcs.;
• tomatoes - 4 pcs.;
• clove of garlic - 5 pcs.;
• cabbage leaves - 4 pcs.;
• herbs, spices.

Preparation

1. Pour 60 ml into a cold cauldron, arrange the meat and vegetables.
2. Simmer for 1, 5 hours.

Domlyama in the oven

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.

Ingredients:

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

Preparation

1. Lay all the ingredients in layers according to the list, remembering to season each layer.
2. Domlyama is baked at 180 degrees for 1.5 hours.

Domlyama in a multicooker - recipe

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.

Ingredients:

• beef - 500 g;
• onions - 400 g;
• carrots - 200 g;
• tomato - 300 g;
• bell pepper - 2 pcs.;
• head of garlic - 2 pcs.;
• boiling water - 250 ml;
• potatoes - 600 g;
• hot pepper - 1 pc.

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 damlama in a cauldron at home, a recipe with a photo

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):

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

Damlama preparation step by step with photo

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.

In Uzbek

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.

Ingredients:

• fat tail fat - 200 g;
• lamb - 1.5 g;
• onions - 500 g;
• tomatoes - 2 pieces;
• potatoes - 1 kg;
• carrots - 700 g;
• hot red pepper (pod);
• garlic - several heads;
• spice;
• greens.

Preparation:

1. Melt fat tail fat in a cauldron, reduce heat and cool slightly.
2. Cut the lamb into large pieces of 100-150 grams.
3. Prepare vegetables: cut tomatoes into circles, onions - into rings, carrots - into finger-thick bars, potatoes - coarsely (leave small ones whole).
4. Put the meat in a cauldron, mix with fat, let it catch slightly and cover with a lid. Simmer for about 10 minutes over medium heat, stirring every three minutes.
5. Add the onions and carrots and continue simmering until the onions are juiced and translucent.
6. When there is quite a lot of juice, put bay leaf, garlic, pepper in a pod into it.
7. Add the tomatoes and simmer a little. No need to stir.
8. After five minutes, add salt, cumin, black pepper.
9. Put potatoes on top.
10. Cover the cauldron tightly with a lid so that the steam does not escape, reduce heat and leave for 2 hours.

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

With zucchini and eggplant

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

• vegetable oil;
• zucchini;
• eggplant;
• spicy pepper;
• bell pepper;
• carrot;
• garlic;
• tomatoes;
• parsley, cilantro, basil;
• from spices - cumin, paprika, black pepper, sumac.

Many people like to put zucchini and eggplant in the smoke

Preparation:

1. Pour vegetable oil into a heated cauldron, heat it and put a teaspoon of spices there. Saute for one to two minutes so that the spices give the aroma to the oil, then remove them with a slotted spoon.
2. Cut the meat into medium pieces, put in fragrant butter, lightly fry, then cover and simmer until half cooked.
3. Prepare the vegetables: cut the courgette and peeled potatoes into cubes, cut the tomatoes, eggplants and carrots into circles, onions and bell peppers into rings.
4. Simmer carrots, bell peppers and onions in a little oil in a frying pan.
5. Fry the eggplants on both sides until lightly golden brown, but do not overcook.
6. Put a layer of potatoes on the meat, salt, sprinkle with herbs and spices. Next, layer by layer onion, bell pepper and carrots, while each layer is moderately salt and sprinkle with spices and herbs. Then put the zucchini, a layer of eggplant, grated garlic on the eggplant, tomatoes on top, add salt, spices, herbs and hot peppers.
7. Cover the cauldron tightly with a lid and simmer for about 40 minutes over low heat. You do not need to add water, the dish is stewed in the juice that vegetables give.

From vegetables and fruits

Vegetarians will like this version of the smoke, because there is no meat in it. For cooking, you need the following ingredients:

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

Preparation:

1. Prepare vegetables and fruits: cut onions into rings, carrots and bell peppers - into strips, tomatoes and potatoes into circles, quince and apples - into slices.
2. Heat oil in a cauldron and sauté onion.
3. Reduce heat, lay carrots, tomatoes and potatoes on top of the onion, add salt, chopped dill and cilantro, bell pepper.
4. Next comes a layer of quince and a layer of apples.
5. Pour the contents with water, close the lid tightly and simmer over low heat for an hour and a half.
6. Serve the finished dish along with the resulting sauce.

With cabbage

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:

• lamb - 500 g;
• potatoes - 6 pieces;
• onions - 3 onions;
• bulgarian pepper - 2 pieces;
• carrots - 3 pieces;
• tomatoes - 4 pieces;
• eggplant - 3 pieces;
• cabbage - a small head of cabbage;
• a mixture of spices: salt, ground coriander, savory, ground black pepper, ground cumin, shambhala.

The main thing during cooking smoke is to prevent steam from coming out.

Preparation:

• Cut all vegetables except cabbage.
• Mix the seasonings (sprinkle each layer with the mixture)
• Put the first layer in the cauldron - meat, then a layer of potatoes, then onions and carrots, eggplants and red peppers, tomatoes.
• Remove the sheets from the cabbage, tear them into large pieces with your hands and cover the ingredients placed in the cauldron with two or three layers.
• Do not add water or oil. Cover with a tight lid to prevent steam from escaping.
• Place the cauldron over an open fire (medium heat) and cook for one hour.

Sprinkle the finished dish with chopped herbs and serve.

With lamb ribs

To prepare this option, you will need the following products:

• one and a half kilograms of lamb ribs;
• fat tail fat;
• three onions;
• four carrots;
• one quince;
• three tomatoes;
• five cloves of garlic;
• one lemon;
• half a kilo of potatoes;
• cabbage leaves if desired, you do not need to add;
• salt and pepper;
• greens;
• spices: cumin, barberry, freshly ground red pepper, coriander.

Preparation:

1. At the bottom of the cauldron, put lamb fat, on it a layer of onion, cut into rings, and on top of the lamb ribs. Salt and pepper all this, add spices.
2. The next layer is coarsely chopped carrots and quince into quarters. Next are tomatoes in large slices, lemon quarters and garlic cloves. Sprinkle all this with salt, pepper and spices.
3. Now put the coarsely chopped cabbage (if used) and the potatoes in halves on top. Add salt, pepper and spice mixture.
4. Sprinkle the contents of the cauldron with chopped herbs, cover and put on high heat for 10 minutes. Then reduce the heat to minimum and leave the dish to cook for an hour and a half.

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.