Cuisine of Mountain Jews. Meat buglama

Hello, my dear readers!

To prepare an Azerbaijani meat dish, you will need about two kilograms of lamb, a kilogram of tomatoes, onions and bell peppers. And also a little salt and seasoning, and not a drop of water!

Cook lamb in its own juice and enjoy the taste of real Caucasian cuisine. And if you cook this dish over a fire, then the buglama, which has absorbed the smoke from the fire, can become your real culinary masterpiece.

Lamb buglama recipe

Necessary:

• 1 kg lamb,
• 2 heads of onions,
• 2-3 tomatoes,
• 2 sweet peppers,
• 5 potato tubers,
• 1 bunch of parsley,
• ground red pepper (hot and sweet) - to taste,
• salt - to taste.

How to cook:

1. Wash the lamb, remove membranes and cut into medium-sized portions.
2. Place the meat in an ovenproof dish. It is advisable to take a cast iron pan, as they do in Azerbaijan.
3. Salt the lamb and sprinkle with ground red pepper. Peel the onion and finely chop it, place it on the meat.
4. Wash the tomatoes and pour boiling water over them to make it easier to remove the skin. Cut them, the pieces can be of any shape. Place them on the onion.
5. Peel the sweet peppers and cut into half rings. Place on top of the tomatoes.
6. Peel the potatoes, wash and cut into medium-sized pieces. Add to other products.
7. If using eggplant, peel and slice it and then place it on top of the bell pepper layer.
8. Wash the parsley, shake off the water, chop and place in the last layer.
9. Add 50 ml of water to the bowl and put on fire.
10. When the water boils, reduce the heat to low. Cook buglama covered for 45-60 minutes, no need to stir.

If the dish is prepared with cabbage, the vegetable leaves should be added last. Serve the buglama as soon as it is cooked.

Buglama - how to cook the best?

A hearty, rich-tasting dish that will appeal to all lovers of Caucasian culinary traditions! It is quite simple to prepare it if you follow all the technology. The brand chef of the Azerbaijani restaurant chain Barashka, Bakhtiyar Aliyev, shares his secrets.

Ingredients:

• Lamb shank - about 1 kg
• Bell pepper - 4 pcs.
• Onions - 2 pcs. medium size
• Baku tomatoes - 10 pcs.
• Hot pepper - 1 pod
• Parsley - bunch
• Garlic - a few cloves (to taste)
• Salt - to taste
• Turmeric - ½ tablespoon
• Lamb (or vegetable) broth - 0.5 l
• Lemon - 1 pc.

To submit:

• Matsoni - to taste
• Cilantro - 1 small bunch
• Garlic - to taste

Preparation: For this dish, it is best to choose meat on the bone. This could be the shin or shoulder blade. The desired piece must be prepared in advance by stripping the bone and meat from films. Chop the onion coarsely into half rings. Transfer to a deep saucepan. Place meat on a bed of onions. Core the bell pepper, cut into large pieces, and add on top of the meat. It is better to use peppers of different colors, this will add color to the dish. “The ingredients need to be layered. At the same time, we cut the vegetables large enough so that during cooking they do not lose their shape and turn into porridge,” advises Bakhtiyar.

Salt to taste, season with turmeric. For piquancy, add a pod of hot pepper (whole) and a few cloves of garlic (they need to be crushed, but not chopped). Add half a bunch of parsley. The dish will acquire a pleasant sourness if you add a few pieces of dried Albuhara plums. But it’s quite difficult to find, so the chef suggests replacing it with regular lemon, which needs to be cut into thick rings. Pour all the ingredients into the prepared broth, bring to a boil and, reducing the temperature, cook for 2 hours. After this, add coarsely chopped tomatoes and, so that they give off their taste and aroma, leave to cook for another 30-40 minutes.

Ready! “This dish is very easy to prepare. It is especially suitable for lazy housewives - I put everything in a large saucepan, left it to cook for 3 hours, after which the treat for a large company or family is ready!” says the chef.

Due to the length of cooking, the meat turns out incredibly tender, and the dish itself has a bright taste. You need to decorate it with cilantro. Traditionally, buglama in Azerbaijan is served with matsoni, seasoned with garlic. This dish is universal - there is broth and meat combined with vegetables. Nutritionists approve of this option! And, of course, it is very tasty.

We and the brand chef of the Azerbaijani restaurant chain Barashka Bakhtiyar Aliyev wish you a bon appetit.

Chicken buglama recipe

Necessary:

• medium sized chicken,
• 3 onions,
• 1 tbsp. water,
• 600 g tomatoes,
• 50 g butter,
• 300 g green beans,
• cilantro, parsley, basil, dill, capsicum, salt - to taste.

How to cook:

1. Cut the prepared chicken into pieces. Place them in a saucepan, add water and simmer until half cooked.
2. Pour salted water over the beans so that it barely covers the pods and boil them until half cooked.
3. Sauté peeled and finely chopped onion in oil.
4. Scald the tomatoes, remove the skin and cut into slices.
5. Combine beans, chicken meat, tomatoes, sautéed onions, add salt, chopped herbs, capsicum and simmer everything together until tender.

How to cook buglama soup in Georgian

An easier option from Georgia. There are fewer ingredients and more spices, which means more taste and aroma. Do you like new items? Then start cooking with us.

How to cook:

1. Place butter in a saucepan or cauldron.
2. While it is melting, rinse the lamb.
3. If desired, remove the veins and cut into small slices.
4. Place the meat in the oil and fry it, stirring, for ten minutes.
5. During this time, peel the onion and remove the roots.
6. Cut the root vegetables into rings.
7. Peel the garlic and cut into slices, be sure to remove the dry ends.
8. Add both ingredients to the meat after ten minutes.
9. There are also suneli hops, barberries, and spices.
10. Mix everything, cover with a lid and simmer until the lamb is soft.
11. Rinse tarragon, basil, mint, cilantro, dill and parsley.
12. Finely chop all the greens with a sharp knife.
13. When the meat is ready, add the herbs and pour in the wine.
14. Stir, simmer for another ten minutes under the lid, then remove from heat.

Tip: we recommend serving this version of buglama with your favorite side dish. Rice or potatoes, boiled in slices, are best.

Recipe for making buglama from fish

Necessary:

• 1 kg of fish (sturgeon, mackerel, hake, halibut, pink salmon, etc.),
• 2 tomatoes
• 1 celery,
• 1 bell pepper,
• 1 stalk of celery,
• 1 lemon,
• 50-60 g butter,
• salt, ground black pepper, dill, parsley, bay leaf.

How to cook:

1. Wash and clean the fish. Cut it into portions.
2. Season with salt and pepper and place in the bottom of a cast iron pan or ovenproof dish.
3. Wash and peel the sweet peppers. Cut into small pieces.
4. Wash the celery, chop it, place it on top of the pepper. Add salt and spices.
5. Place chopped herbs and lemon slices on top of the vegetables.
6. Cut the butter into small cubes and spread evenly over the dish.
7. Cover the pan tightly with a lid and place over low heat for about 30 minutes.

Buglama recipe

This dish is traditionally prepared in a cauldron. If you do not have the necessary utensils, then use a thick-bottomed saucepan or deep frying pan.

Beef buglama recipe:

1. Wash the meat, cut it into pieces 3-4 cm long.
2. Place the cauldron over medium heat, pour 2 tablespoons of water into it and place the beef on the bottom. Close the dish with a lid and leave it alone for 5-7 minutes.
3. Finely chop the onion and add to the meat. Stir the ingredients, cover them and cook for another 10 minutes.
4. Remove the seeds from the pepper and cut into cubes. Finely chop the greens and garlic. Scald the tomatoes with boiling water, remove the skin and cut the flesh as desired.
5. Place the prepared vegetables and herbs into a cauldron. Mix them with meat and onions, add salt and spices.
6. Close the cauldron with a lid and reduce the heat. Cook buglama for another 40-50 minutes.
7. Serve the dish immediately after preparation. It can be supplemented with boiled potatoes and fresh bread.

Cuisine of Mountain Jews. Meat buglama

Today in our delicious section “Keyvoni” - Buglama made from meat, one of the popular dishes of the cuisine of Mountain Jews.

If you don’t like Buglama, it means you simply don’t know how to cook it. So let's love this healthy dish! On cold winter days, when there is frost outside, Buglama will be just right.

Buglama is the first, hot dish, rich in vegetables, beans, dried fruits and seasonings. The composition of the products of buglama can be different; it is prepared from lamb, fish, turkey, chicken and beef. But today we will talk about beef Buglama.

The origin of this dish is associated with the East, “bug” means steam, that is, it is a dish cooked in steam.
As for the exact composition of the products, housewives often add various vegetables to their taste, but today we will prepare a classic version - Buglamay bebei, as prepared by the Mountain Jews of Cuba and its environs. PRODUCTS

Beef with bones – 1.5 kg Onions – 1 kg Peas or chickpeas – 1/2 cup Beans – 1/2 cup Vegetable oil – 1/2 cup Dried plums (albuhara and prunes) – 200 g Potatoes – 2 pcs. medium size Quince – 1 pc. medium size Water – 5.5 l Turmeric (zerdechu) – 1 teaspoon without top Salt and black pepper – to taste

PREPARATION PROCESS
Soak beans and peas for several hours and cook in different dishes until tender. We peel the potatoes, wash them, cut them into pieces, wash the prunes and quinces, and prepare them for use.

The meat, cut into pieces, is deveined, washed and salted. Pour 2.5 liters of water into a deep saucepan and bring to a boil. Place the cooked meat into boiling water. After the meat begins to cook and foam appears, remove the meat from the heat, drain the water, wash the meat, refill with 3 liters of water, add salt and set to simmer under a closed lid over low heat in steam.

While the meat is cooking, fry the onion. Cut the onion into half rings and fry in a deep frying pan, as we did for Khoyagushta - first, without oil, under a closed lid, steam over low heat for 10-15 minutes, then add oil and fry until golden brown.

When the meat is cooked until half cooked, add fried onions, pre-cooked beans and peas, cook for 20 minutes, then add peeled and cut into pieces potatoes, salt and pepper, add turmeric.

After the potatoes are cooked, add pre-cooked prunes, albuhara and sliced ​​quinces to our dish (prunes and quinces should not be boiled, so we add them last), let them simmer for 20 minutes and remove from heat.

So, Buglamay baby is ready.
Like many of our other dishes, many people serve Buglama with boiled rice, and some like it with bread. But no matter what it is served with, Buglama, like all our Mountain Jewish dishes, has a specific, refined taste. Bon appetit! Khush halol ishmu!

1. Prepare all the ingredients necessary for our dish.

2. Soak beans and peas for several hours and cook in different dishes.

3. Pour 2.5 liters of water into a deep saucepan, bring to a boil and lower the meat into boiling water; After the foam appears, remove the meat from the stove, rinse and cook further in 3 liters of water.

4. Cut the onion into half rings and fry in a deep frying pan, but first without oil, steam over low heat under a closed lid for 10-15 minutes.

5. Pour vegetable oil into the onion and fry until golden brown.

6. Peel the potatoes, wash them, cut them into pieces, wash the prunes and quinces, and prepare them for use.

7. When the meat is cooked until half cooked, add the fried onions, pre-cooked beans and peas, cook for 20 minutes.

8. Then add peeled and cut into pieces potatoes, salt, pepper and add turmeric.

9. After the potatoes are cooked, add pre-cooked prunes, albuhara and quince cut into slices to our dish, let it simmer for another 20 minutes and remove from heat

10. Buglamay baby is ready, bon appetit!

How to cook buglama in Azerbaijani style

The spicy meat dish can be served for lunch or dinner. If you add rich broth from the pan to the plates, you will get a hearty, thick soup.

Recipe:

1. Cut 1 kg of beef into medium-sized pieces. Their length should not exceed 7-8 cm.
2. Place the meat on the bottom of the cauldron. Sprinkle beef with ground black pepper and salt.
3. Peel 3 onions, cut them into cubes and place on the meat.
4. The next layer is diced tomatoes. For this you will need 3 or 4 medium tomatoes.
5. Peel the eggplant and cut it into rings. Place the pieces in an even layer on top of the tomatoes. Don't forget to salt and pepper the vegetables.
6. Place 4 potatoes, cut into small cubes, 300 g of green beans and 2 chopped bell peppers on them.
7. If you want the dish to be sweet, you can add finely chopped quince at this stage of preparation.
8. Tear 2 cabbage leaves with your hands and place them on the surface. Place a head of garlic, peeled from the top husk, in the center of the dish.
9. Sprinkle the dish with finely chopped parsley and cover it with a large cabbage leaf.
10. Close the cauldron with a lid, place it on the stove and cook the buglama over medium heat. When the released juice boils, reduce the heat. In 50-60 minutes your lunch will be ready.

Serve the buglama while it is hot. It is better to eat this dish immediately after cooking, as after heating it loses its bright taste and aroma.

Ingredients

To prepare the perfect dish, you must adhere to the recipe. We will need the following products:

• boneless meat (lamb) - 1 kg;
• tomatoes - 0.5 kg;
• turmeric - 5 g;
• dill - 6-7 sprigs;
• potatoes - 1 kg;
• bell pepper (different colors) - 3 pcs.;
• eggplants - 0.5 kg;
• carrots (large) - 2 pcs.;
• onions - 0.5 kg;
• green onions - 5 sprigs;
• dried cumin herb - 3 g;
• garlic - 2 heads;
• cilantro - 7 leaves;
• hot chili pepper - 1-2 pcs.;
• lemon - ½;
• salt - to taste;
• ground pepper (red and black) - to taste;
• paprika - 5 g;
• green beans - 0.5 kg.

As you can see, lamb buglama includes a large number of products that must be prepared so that all the flavors of vegetables, spices and herbs are mixed and you get one harmonious, original and very tasty dish.