Domlama in a cauldron from Stalik Khankishiev in Uzbek

With the onset of cold weather, you want to pamper your family with a hearty and tasty lunch. Some housewives prefer traditional cuisine, with ordinary and familiar dishes. But many are not limited to ordinary recipes, and therefore go in search of new culinary masterpieces on the Internet or cookbooks and magazines.

Today we suggest taking advantage of the discovery of Asian cuisine and preparing Uzbek dumlyama. In many regions, this dish is prepared differently, but the principle of preparation remains unchanged: the meat base is first fried and then stewed along with other vegetables. And the more different vegetables a dish includes, the more aromatic and tastier it turns out! Do not deny yourself the pleasure of enjoying the amazing taste of traditional Uzbek dumlyama!

General principles of cooking

Today it is impossible to determine exactly when the smokey recipe appeared. It is only known that 5 centuries ago it was mentioned by culinary specialists. Today, smoke is popular in Central Asia and is usually served in a cauldron at the holiday table.

There are several main principles for preparing such a treat:

• you need to stew meat and vegetables in a container with a thick bottom and walls and always with a lid (a cauldron or a duck pot will do);
• The container with all the ingredients must be tightly closed (place a weight on top of the lid or additionally wrap it with a wet towel) so that the gravy does not evaporate;
• The more meat there is in the dymlyama recipe, the tastier it will be.

There is a legend that a small amount of gravy, which remains at the bottom of the cauldron after preparing the dish in question, has life-giving powers and charges the one who eats it with unprecedented energy. In Eastern families, it is usually given to the head of the family.

Domlama (Uzbek dish)

Summer is the time for fresh young vegetables!
I love young cabbage, zucchini, radishes and other vegetables that appear on our table first this time of year. For today's dish, I was waiting for the appearance of young cabbage! This dish can be prepared at any time of the year, but with young cabbage it turns out special! The lamb ribs had been purchased a long time ago and were waiting in the freezer. Again, the dish can be prepared with basically any meat, but it turns out the most delicious with lamb, and in particular, with lamb ribs. So, to prepare the dish I needed:
lamb - 1 kg (in particular, I had lamb ribs) young cabbage - 1 small fork for about 1 kg potatoes - 5 pcs onions - 2 pcs bell peppers - 2 pcs tomatoes - 4 pcs garlic - a few cloves vegetable oil for frying meat spices - cumin, cilantro, salt and pepper - to taste.

You can also put zucchini, carrots, eggplants - in general, whatever vegetables you have, that’s what you put in. Pieces of quince, which are boiled in vegetable juice and turn out unusually tender, are very tasty in this dish.

This time I only had the set of products that I indicated above.

I washed the ribs and cut them into small pieces (one rib at a time). If you use other meat, it needs to be cut into small pieces, similar to pilaf.

I set a thick-bottomed pot to heat, into which I immediately poured a little vegetable oil. When the oil was hot, I laid out the ribs in a single layer and left them to fry on one side.

At this time I peeled all the vegetables.

I cut them: potatoes - into large rings, onions - into half rings,

tomatoes - rings, peppers - half rings.

When one side of the meat is cooked through, turn the meat over to cook on the other side.

And she immediately began laying vegetables on top in layers (the principle is that vegetables that take longer to cook are placed lower): onions on top of the meat.

Then potatoes.

The next layer is bell pepper.

Then tomatoes.

The last layer is cabbage, but it is cut in an unusual way - the entire fork is cut into large pieces into about 8-10 pieces, but so that a part of the stalk remains on each piece and the leaves do not fall apart.

The cabbage is placed like a lid - it should completely cover all the vegetables.

I sprinkled spices on top, sparing them, so the dish turns out unusually aromatic! I literally poured a glass of hot water over the spices - this is necessary so that the meat below does not burn until the vegetables release their own juice.

Next, you need to put a weight on the cabbage - to do this, I put a plate on top upside down and placed a three-liter jar filled with water on top of it. She turned up the heat to maximum and waited until the pot boiled.

She held the load until so much juice was released from the vegetables that, under the load, it began to appear above the cabbage.

When quite a lot of juice had already been released and the water had boiled, I removed the weight and left the pot to simmer over low heat for about 35-40 minutes (until the cabbage was soft).

That's all! You can enjoy this great, low-calorie dish! In Uzbek style, I put vegetables and meat on a large dish and served it to the table! Bon appetit!

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Classic recipe in Uzbek

Uzbek-style dymlyama, the classic recipe for which is published below, is prepared with lamb.

Dymlyama, in Uzbek. A classic recipe for cooking.

You need to take fresh, unfrozen meat on the bone, as well as a large amount of vegetables.

Ingredients

For the dish you need to take:

• lamb – 650-700 g;
• potatoes - 4 tubers;
• carrots, sweet peppers, tomatoes, onions - 2 pcs.;
• eggplant – 1 pc.;
• tail fat – 60-70 g;
• cabbage – 100-150 g;
• garlic – 1 head;
• coriander, dry cumin, any spices for frying meat, salt and oil.

It is also delicious to prepare such a treat with the addition of a large amount of greens. For example, parsley, cilantro.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, you need to melt the fat tail fat in a cauldron. Then, place pieces of meat on it, rubbed with salt and suitable spices.
2. Coarsely chopped vegetables are distributed in the next layer. First - onions (1/3) and carrots, then - eggplant circles, greens, if used, pepper slices and another 1/3 of the onion. Then lay out the tomato pieces and the remaining onions.
3. The last to be distributed are potato cubes and coarsely shredded cabbage (in layers).
4. All layers must be compacted and sprinkled with a mixture of salt and spices stated in the recipe.
5. The contents of the pan must be tightly closed with a lid, and a wet towel must also be wrapped on top.

The treat will simmer for 2 to 3 hours over low heat. The exact period depends on the size of the meat and vegetable pieces, as well as on the volume of the dishes themselves. You need to place the dish on plates, including all the layers and the aromatic gravy.

Classic recipe for Domlama in Uzbek

Domlama, the Uzbek recipe for which is a classic version of preparing the dish, is prepared from a set set of products. It is not recommended to change the quantity and type of ingredients in it.

What ingredients will you need?

The Uzbek domlama includes:

The original Uzbek recipe uses fat tail fat (approximately 50 g) along with refined oil. This ingredient must be melted before cooking and then the cracklings removed.

Step-by-step cooking process

Domlama is prepared following the following steps:

1. Preparation of ingredients. It is important that each component requires coarse cutting, otherwise the products will turn into mush during the stewing process:

• lamb ribs or fillet must be chopped/cut into approximately 5x5 cm;
• carrots need to be cut into large strips measuring approximately 1.5x1.5x5 cm. They can also be cut into circles about 1.5 cm wide;

• cut the onion into rings approximately 2 cm wide;
• If the potato is no larger than a chicken egg, then it should be used whole. Larger tubers must be cut into 2 or 4 parts (depending on size);
• You need to remove the top 5-6 leaves of cabbage (they will be used at the end of adding the ingredients). The remaining part of the fork must be cut into large squares measuring approximately 5x5 cm. The stalk is not used;
• eggplants must be cut into circles approximately 2.5 cm wide. To remove bitterness, they must be kept in salted water (3 g of salt must be dissolved in 1 liter of water) for approximately 25-30 minutes. After this, the eggplant slices need to be washed in running water and dried with a towel;
• It is enough to cut the bell pepper lengthwise into 4 parts;
• garlic cloves must be cut into 2 parts;
• Tomatoes need to be peeled and cut into 6-8 pieces in the form of large slices. To make peeling the tomatoes easier, pour boiling water over them;
• It is recommended to cut green onion feathers, parsley leaves and dill sprigs into approximately 2.5 cm in length.

2. Decoration of the lower meat layer:

• place the cauldron over the fire, and the heat should be strong enough;
• pour vegetable oil and rendered fat tail fat into the cauldron (if fat is used);
• wait for the oil and fat to warm up;
• After this, you need to add pieces of meat to the cauldron and fry them without reducing the heat over the fire. The meat should just be crusty (no need to fry it). The crust will allow the meat juices to remain inside the ingredient;

• Next, you need to slightly reduce the heat from the heat and place a layer of carrots on top of the meat in the cauldron. She must let out the juice;
• After the carrots give juice, you need to put the onions in the cauldron and fry the ingredients for about 3-5 minutes. Be sure to mix the contents;
• then you need to add dried cumin, salt (2-3 g) and peppercorns to the frying. Mix the ingredients again;
• Next, you need to lay down the layers.

3. Laying layers (for this period it is recommended to remove the cauldron from the fire):

• Place a layer of potatoes on top of the prepared roast with meat and add salt (1-2 g);
• Next you need to lay out the cabbage, season with coriander and sprinkle with salt (2-3 g);
• then lay out a layer of eggplant slices;
• Place bell pepper on top of the eggplant and add salt (2-3 g);
• Next, a layer of garlic is laid out;
• after the garlic, add tomato slices and salt (1-2 g);
• then lay out a layer of dill and parsley;
• the final layer requires laying out whole cabbage leaves so that they completely cover the contents of the cauldron;
• cover the cauldron with a lid.

4. Stewing ingredients:

• using water or another method, it is necessary to reduce the heat on the fire to a minimum and place the cauldron with the contents to stew;
• During the extinguishing period (about 1.5-2 hours), you need to ensure that the coals do not flare up too much and do not go out. If possible, maintain a constant temperature. Do not remove the lid from the cauldron until the end of cooking.

  
  Domlama. Recipe in Uzbek

When the domlama is cooked, you need to remove the cauldron from the fire and let the dish rest for about 15-20 minutes. After this, the top leaves of the cabbage must be removed, green onions added to the cauldron and the contents mixed. The top leaves of cabbage can also be eaten.

Rules for serving dishes, decoration

It is recommended to serve Domlama in portions, garnished with chopped herbs and topped with fresh sour cream. It is important that the juice that was formed during the stewing process also needs to be poured into portions.

In a cauldron on a fire

The most delicious version of smoke is prepared outdoors on a fire.

The recipe is simple.

Ingredients

For the dish you need to take:

• lamb and potatoes – 1 kg each;
• onions and carrots - half a kilo;
• heads of garlic, tomatoes – 2 pcs.;
• sweet and hot peppers - 1 pod each;
• sunflower oil – 1 full glass;
• ketchup or tomato paste – 2-3 tbsp. l.;
• greens, salt, cumin.

For a large cauldron, 1 pinch of cumin will be enough. Other spices can be chosen to taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The vegetables indicated in the recipe (except for 1 onion) and meat must be chopped into large pieces. And leave the potatoes as whole tubers.
2. In a cauldron, heat the oil until smoking appears. Then fry the onion until black and discard it.
3. Pieces of meat are cooked in the remaining fat over high heat until golden brown and an appetizing crust appears.
4. Next, you will need to slightly reduce the heat and add the onions and carrots. The ingredients are fried together until the vegetables are soft.
5. At the next stage, tomatoes and 2 types of peppers are placed in the cauldron.
6. When all the vegetables are limp, you can add salt and spices, and also add tomato paste (it can be replaced with ketchup).

7. Peeled potatoes and heads of garlic without the top layer of husk are laid on top of whole tubers.

All that remains is to tightly cover the cauldron with a lid and cook its contents under these conditions over low heat for about 1 hour.

Domlama in a slow cooker - recipe

Domlama in a slow cooker is the most carefree cooking option. Low and uniform temperature reduces the likelihood of burning meat and promotes softening, which is important for beef and lamb. As a rule, fried domlyama is made in a slow cooker. Frying allows you to better reveal the flavors and make the dish more appetizing.

Ingredients:

• beef - 500 g;
• onion - 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

1. Brown the meat with onions and carrots in the “Frying” mode.
2. Add spices, tomatoes and pepper.
3. After 5 minutes, add water and potatoes and simmer in “Stew” for 40 minutes.

In the oven

Uzbek-style smokey (you can find the classic recipe for it above) can even be prepared in the oven.

Ingredients

For the dish you need to take:

• lamb or beef - half a kilo;
• onions, carrots, potatoes, tomatoes, cabbage leaves, bell peppers - 2 pcs each;
• zucchini – 1 pc.;
• cumin, dry garlic, salt, pepper mixture, oil.

If the beef is lean, then it is worth adding fat tail fat to the treat when frying.

Step-by-step cooking process

The cooking process includes several stages:

1. Place meat pieces (lean beef - immediately with fat tail fat) on the bottom of an oiled baking container.

2. All vegetables, cut into large pieces, are immediately distributed on top: onions, carrots, potatoes, tomatoes, peppers, zucchini.
3. The ingredients are salted, peppered, and spices are added to taste.
4. All that remains is to cover the layers with coarsely chopped cabbage leaves and a lid.

The treat will be baked at 180-190° for about 1 hour. When serving the dish, it is laid out on the plate in the reverse order, starting with cabbage and ending with meat.

In a slow cooker

If the housewife does not have the opportunity to constantly look after the baking smoke, you can entrust the treat to the multicooker.

Ingredients

For the dish you need to take:

• lamb pulp – 550-600 g;
• cabbage – 100-150 g;
• eggplants, sprigs of purple basil and parsley, garlic cloves, white onion, sweet pepper, carrots - 2 pcs.;
• potatoes and tomatoes – 4 pcs.;
• salt, cumin, black pepper.

You can also add fresh dill to the dish to taste.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, you need to trim the fat from the meat and render it in frying mode. Then add the meat with salt and pepper on top and cook until golden brown.
2. Onion, cut into slices, is poured on top of the lamb, and after 2-3 minutes. – peeled and chopped eggplants in the same way. The last one needs 20-25 minutes in advance. soak in salt and rinse with water.
3. Sprinkle carrot slices, pepper slices, coarsely chopped potatoes, tomatoes, chopped herbs, crushed garlic, salt and spices onto the eggplants.
4. All ingredients remain covered with cabbage leaves.

In the stewing mode, the treat will cook for 80-90 minutes. It is served hot.

Domlama in a slow cooker

Domlama in a slow cooker turns out more juicy, and the ingredients are stewed faster than over a fire. This recipe also applies to Uzbek cooking.

What ingredients will you need?

To make a house in a multicooker you will need:

To serve, you need to prepare fresh dill sprigs.

Step-by-step cooking process

Making a house in a multicooker consists of the following steps:

1. Preparation of components:

• the meat should be cut into cubes measuring approximately 2.5x2.5 cm;
• cut the potatoes into cubes, approximate size 2.5x2.5x4 cm;
• tomatoes need to be peeled and cut into cubes measuring 2x2 cm;

• the onion must be cut into half rings about 2 cm wide;
• The bell pepper needs to be cut into wide strips. Width approximately 2 cm;
• carrots need to be cut into a semicircle about 1.5 cm wide;
• garlic and hot peppers are used in their entirety.

2. The sequence of laying out layers and stewing the dish:

• You need to pour vegetable oil into the container from the multicooker and turn the program to frying mode;
• then you need to transfer pieces of meat, cumin and ground pepper and salt into the oil. Mix the ingredients well and fry for about 15 minutes;
• after that, place the onion in a container and fry, stirring for about 3-5 minutes;
• Next, you need to add carrots to the contents and fry the ingredients for about 3 minutes;
• then you need to put the tomatoes in a container and fry until they release their juice;
• after this you need to add bell pepper to the contents, mix well and pour in boiling water;
• When the broth starts to boil, you need to put the heads of garlic and hot peppers into the container. Switch the cooking mode to stewing and set the timer for 20-30 minutes;
• After this, the broth must be checked for the amount of salt and the potatoes should be placed in a container. There is no need to stir the contents;
• simmer for about 40 minutes more. The readiness of the domlema is determined by the softening of the potatoes.

The finished dish should rest for about 20 minutes. To serve on a plate, you first need to place the potatoes in a circle, and the lower part of the dish (meat with vegetables and broth) in the center of the plate. Garnish with dill sprigs.

With Chiken

To make the treat less fatty, you should cook smokey with chicken. Then its calorie content per 100 g will be 101.3 kcal.

And BZHU:

Ingredients

For the dish you need to take:

• chicken meat – 550-600 g;
• onion, carrot, eggplant, bay leaf - 1 pc.;
• tomatoes, potatoes, garlic cloves - 2 pcs.;
• cabbage – 170-200 g;
• salt, oil and dried basil.

You can add other vegetables to your taste. For example, sweet pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to fry the chicken pieces in a cauldron in hot oil. It doesn't have to be fully cooked. A golden brown crust on top will be enough.
2. Large pieces of carrots and onion half rings are poured onto the meat. Next, add basil, bay leaf, and salt.
3. All that remains is to distribute potato wedges, shredded cabbage, slices of peeled and pre-soaked eggplant in salt water, random slices of tomatoes, crushed garlic.
4. The vegetables are also salted on top, after which the treat is sent to simmer over low heat under a tight lid for 40-45 minutes.

The finished smoke is placed hot on deep plates and sprinkled with chopped herbs if desired.

General information and principles of preparation

The peculiarity of the dish is that it consists of vegetables and meat, which are stewed over low heat, which gives a unique taste and aroma. Dymlyama is something between traditional borscht and shurpa. Vegetables are chopped coarsely, and layered layout allows you to preserve the uniqueness of each taste.

In order for the smoke to be as aromatic and juicy as possible, it should be cooked in a cauldron over a fire. The extinguishing process must take place with the lid closed.

Smoke from a cauldron on a fire

The dish reveals its aromas to the fullest when garlic and spices are added, which should not be spared. Some people believe that spices are added directly at the end of heat treatment, but in fact, spices reveal their taste and aroma precisely under prolonged temperature exposure.

With beef

If the dish in question is prepared with beef, you need to choose fatty meat pieces.

Ingredients

For the dish you need to take:

• potatoes and beef pulp - 1 kg each;
• cabbage – 370-400 g;

• eggplants, apples, tomatoes – 2 pcs.;
• onions and carrots - 1 pc.;
• kondari, cumin, sweet paprika - 3 g each;
• oil, salt.

Step-by-step cooking process

The cooking process includes several stages:

1. Vegetables, if necessary, are peeled and cut into medium pieces. In this case, the eggplants need to be sprinkled with salt, set aside for 20-25 minutes, and then rinsed with water.
2. Beef goes first into a heated cauldron with oil.
3. Next, onions, carrots, tomatoes, apples, potatoes, and prepared eggplants are laid out. Each layer is sprinkled with salt and spices.
4. Cover the ingredients with cabbage leaves and a lid on top.

The smoke will simmer over low heat for about 2 hours. The treat is served along with the broth formed during simmering.

Domlama with chicken - recipe

Domlama with chicken does not pretend to be authentic. This is a convenient version, invented by housewives to feed the family nourishingly and colorfully. 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 laid out in the bottom layer should be fatty. The ideal option is chicken thighs.

Ingredients:

• oil - 80 ml;
• chicken thighs - 600 g;
• onion - 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. Place all ingredients in layers in a cold cauldron according to the list and simmer for 60 minutes.
2. Turn the contents onto a plate and treat your household to homemade.

From pork

The classic recipe for Uzbek smoke can be changed to suit your taste.

For example, cook it with pork.

Ingredients

For the dish you need to take:

• pork – 300-350 g;
• onion and bay leaf - 3 pcs.;
• carrots and tomatoes – 2 pcs.;
• potatoes – 6 pcs.;
• cabbage – ¼ head;
• salt, pepper, oil, spices.

It is important that the tomatoes for the dish are fresh and soft.

Step-by-step cooking process

The cooking process includes several stages:

1. You will need to heat the oil in a cauldron and then fry the pork in it until golden brown.
2. Next, randomly chopped onions and carrots are poured onto the meat. The mass is salted and peppered.
3. On top you need to distribute tomato slices, large potato slices, shredded cabbage, salt, bay leaf and the remaining spices. You can add a small amount of water to the cauldron.

Under the lid, the hearty dish will simmer for 40-50 minutes. Before serving for dinner, you should definitely let the smoke be sure to brew well.

Food basket

It should be noted that the list contains products without indicating the required quantity. The fact is that all ingredients should be added depending on taste preferences:

• meat base (lamb is best, but those who do not like the specific taste of this meat can take pork or non-lean beef);
• potatoes (small tubers);
• eggplant;
• carrot;
• bell pepper;
• tomatoes (choose the ripest fruits);
• onion;
• apples (1 – 2 pieces of sour varieties);
• garlic;
• fresh herbs;
• spices and salt (necessarily black pepper and bay leaf, other spices depending on taste preferences).

With lamb ribs

Lamb ribs make a very rich, satisfying smoke.

Ingredients

For the dish you need to take:

• lamb ribs – 550-600 g;
• turnip – 1 pc.;
• tail fat – 60 g;
• tomatoes, potatoes, carrots and white onions - 2 pcs.;
• salt, saffron, cumin.

The composition of vegetables can be changed to suit your taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The ribs are used to melt the fat in the cauldron. They need to be salted and fried on all sides until deliciously browned.

2. Place small cubes of peeled turnips and potatoes, as well as grated carrots, on top of the ribs.
3. The last to be laid out are the onion and tomato mugs. The vegetable layers are also salted and sprinkled with spices.

The smoke is simmered over low heat under a lid for 70-80 minutes. The dish should be served in deep plates with assorted bread.

Without meat

Uzbek-style smokey (the classic recipe involves adding meat) can also be vegetarian.

Ingredients

For the dish you need to take:

• white onion, carrots, bell pepper – 3 pcs.;
• potatoes and tomatoes – 5 pcs.;
• cabbage (white) - 1 fork;
• turnips – 2 pcs.;
• greens (assorted) – 2 bunches;
• salt, cumin, pepper, oil.

From greens you can take parsley, green onions, basil, dill, cilantro.

Step-by-step cooking process

The cooking process includes several stages:

1. All vegetables need to be washed and peeled. Onions, potatoes, tomatoes and carrots are chopped into slices. Turnips - cubes, peppers - cubes.
2. The cabbage needs to be disassembled into sheets, and then each one should be cut into large squares.
3. The cauldron must be greased with a small amount of oil, and then vegetables should be placed in it in layers in the following order: onions, carrots, cabbage, tomatoes, turnips, cabbage, herbs, potatoes, peppers, cabbage. Each of them is sprinkled with salt and spices.

Vegetable smoke will simmer under a closed lid for 80-90 minutes. It is served with gravy as a main dish or a side dish for meat.

With zucchini and eggplant

Any vegetables go well with beef in the dish under discussion. Including zucchini and eggplant.

Ingredients

For the dish you need to take:

• tomatoes, beef and onions – 1 kg each;
• sweet pepper – 3-4 pcs.;
• carrots, potatoes and cabbage - half a kilo;
• eggplant, hot pepper, head of garlic - 1 pc.;
• tail fat – 130-150 g;

• salt, spices.

The best greens for this treat are dill and cilantro. In chopped form, it can be poured onto ready-made smoke.

Step-by-step cooking process

The cooking process includes several stages:

1. You need to melt the lard in a cauldron, and then fry the beef slices on it (as for goulash).
2. When the meat is already browned, all the coarsely chopped vegetables are poured on top one by one: onions and carrots, tomatoes, eggplants, hot and sweet peppers, potatoes.
3. The last to be distributed are crushed garlic and large cabbage leaves, torn into 2-3 parts. Each layer is sprinkled with salt and oriental spices to taste.

Under a tight lid, the smoke should be cooked over low heat for 2-2.5 hours. The resulting dish is turned straight from the pan onto a large, deep plate so that the meat is on top.

Recipe for cooking smoke in a cauldron

To make the dish not only tasty, but also healthy, it is recommended to take fresh vegetables and herbs, as well as lean parts of lamb. If lamb is difficult to find, it can easily be replaced with pork or beef.

Ingredients

For a dish for 8 people you will need:

• meat – 1 kg;
• onions - 3 large onions;
• carrots – 4 medium;
• cabbage – 1 piece;
• tomatoes – 1 kg;
• potatoes – 1.5 kg;
• sweet pepper – 2 kg;
• garlic – 3 heads;
• dill, parsley, cilantro – 100 g;
• vegetable oil or cooking fat – 100 g;
• bay leaf, mixture of peppers, cumin - to taste.

If the dish is prepared according to the original recipe, lamb meat should be soaked in cold salted water for about 12 hours to remove the specific smell and make it softer.

From vegetables and fruits

Vegetarian smoke can also be prepared with the addition of fruit.

Ingredients

For the dish you need to take:

• cabbage – 200-250 g;
• tomatoes and sweet peppers – 2 pcs.;
• quince and apples – 200 g each;
• zucchini – 1 pc.;
• garlic – 6-7 cloves;
• oil, salt, cumin and black pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. Heat a small amount of oil in a cauldron and immediately pour the peeled cubes of zucchini and apples into it.

2. After a couple of minutes, sweet pepper bars are distributed on top.
3. After another 3-4 minutes. you can add quince slices, tomatoes, crushed garlic and shredded cabbage. Be sure to sprinkle each layer with salt and spices.

The dish will be stewed under the lid for 20-15 minutes. It is served as an original side dish for hot meat treats.

With cabbage

Uzbek-style smokey (its most popular classic recipe) is most often prepared with cabbage. This vegetable makes the treat juicier.

Ingredients

For the dish you need to take:

• beef – 550 g;
• fat tail – 80 g;
• eggplants, sweet peppers, carrots – 3 pcs.;
• onion - half a kilo;
• tomatoes and potatoes – 5 pcs.;
• cabbage – 1 small head of cabbage;
• hot pepper – 1 head;
• garlic – 2 heads;
• cilantro – 1 bunch;
• dill inflorescences – 3 pcs.;
• salt and spices.

Among the spices for the treat, it is best to take coriander, cumin, and sumac.

Step-by-step cooking process

The cooking process includes several stages:

1. Fat tail fat is melted and large pieces of meat are fried on it.

2. When the beef is browned, you can add onion rings and carrot slices to it. The products are salted and cooked together until the vegetables are soft.
3. Next, the following layers are poured on top (each of them needs to be salted and sprinkled with spices): cubes of hot pepper, slices of tomatoes and eggplant, potato slices, finely chopped hot pepper and garlic.
4. Lastly, all the chopped greens and coarsely chopped cabbage leaves are added.

Under the lid, the dish will simmer for 2-2.5 hours on the lowest heat. The smoke is served with fresh wheat bread so you can taste the aromatic gravy.

Dimlyama

According to the recipe of the Bukhara aunt

Dedicated to Manowar because his recent excellent “chicken stew” for Terminator inspired this recipe for me.

I’ll make a reservation right away: for those who don’t know me, I’m never from Uzbekistan, I don’t read Stalik, I don’t watch and I won’t. I also know the fact that Dimlyama is like borscht, there are so many housewives, so many recipes (which we all had to see quite recently), or as we say here in the decaying West, “opinions like assholes, everyone has one.” I think the translation will not be that difficult. But I can vouch for the authenticity of this dish.

Many years ago, an old, old neighbor grandmother from Bukhara taught me how to make it. I then lived in one of the southern states, in the capital of the former slaveholding south. The temperature in summer reaches 40-45 ℃ - there is no question of cooking, even with air conditioning. But I have to eat, my family asks for meat (for some reason I was the only one who asked for beer...) And when my brains, exhausted by the heat, the end/beginning of the semester, neighbors, co-workers, ex-husband, and lack of weed, began to go sideways, the old lady neighbor treated me to fresh , but already chilled dimlyama. No, I will not claim that this is Daniel Boulud (for those interested, Daniel Boulud is a French chef, 3 Michelin stars). And in its finished form, the dish, in principle, looks at the same level as fried potatoes. But...the wonderful, light, subtle summer taste of the dish completely compensates for its ordinary, Zhorevsky appearance. And most importantly, this dish can (and should) be eaten cold!

So, we will need: Onions - 3-4 heads Carrots - 2-3 pieces Bell peppers - preferably several multi-colored ones, but not watery - 3 pieces Potatoes - 3-4 pieces, no more, this is not a roast Zucchini, blue (eggplant) – 3-4 pieces Cabbage – 1 small head of greens (dill, parsley, cilantro) – a large bunch Spices: cumin, barberry, salt, pepper – a must! You can add your favorite spices, but you don’t need to overdo it, otherwise it won’t be fun. coriander next to it , I always add hot red pepper Garlic – 1 whole head and a couple of cloves (Polkovneg – you see, I remembered) Dried or fresh chili pepper , I had fresh.

Meat – I had beef for a number of reasons, preference is given to lamb .

Get ready to do a lot of cutting, for this you will need a sharp knife, two cutting boards, one for meat, the other for vegetables. Not natives, we take care of hygiene, damn! So... cut the meat into small pieces, onions and peppers into half rings, carrots, tomatoes and zucchini into washers. Cut the potatoes into large circles, if they are large, then halve them.

Cut the cabbage in half, remove the head and cut into large half-slices. The slices should not be thin, but of medium size, so that they do not fall into an insoluble precipitate. Dill, parsley, cilantro are cut as usual.

Spices are added to each layer except the tomato layer (see below) so don’t overdo it.

Assembling the parts: Place half an onion on the bottom of a fireproof device, like a cauldron, and lay the meat on top. Salt and pepper the meat, add a little cumin, barberry, and hot red pepper.

Immediately place the remaining onions on top of the meat and carefully cover with carrots.

The next layer is the most capricious - tomatoes, no need to add salt, otherwise they will run, you can throw in cumin and barberry.

Then there is a layer of peppers, in my opinion, the most beautiful (by that time a couple of scrubbers had already been adopted*). On the layer of peppers we place the previously chopped garlic cloves, do not cut the garlic, just put the clove under the knife and hit it lightly with your fist. Pepper, salt, cumin, a little barberry.

*Author's note: scrudriver (screwdriver) is an alcoholic drink in the form of a lot of vodka and a little orange juice. The dish was prepared in the morning, it was just not comme il faut for the vodyar to drink stupidly...

Let's not get distracted.

Lay out the potatoes, insert a whole head of garlic with the top pre-cut, repeat the spices, sprinkle lightly with dill.

Sprinkle the pre-chopped cabbage with salt and gently squeeze it with your hands, leave it alone for 10 minutes.

Place the cabbage on top of the potatoes, repeat the spices except salt, sprinkle with parsley, dill, cilantro, and top with chili pepper. A small note: you don’t have to cut the greens, but put them in one bunch and then throw them away when finished. We love greens, and even long languishing did not harm them, although the fresh green color has faded.

With this arrangement of products, with the exception of meat (what cooks faster is at the bottom, what is slower is at the top, and cabbage on top), juice and steam will alternately help cooking. The main thing is not to lose steam. To do this, the cauldron must be tightly covered with foil and a lid on top. I have an excellent heavy cast iron cauldron, so foil and a lid are enough. Sometimes you need to put a pressure on top of the foil and then close it with a lid.

Adjust the heat to slightly above medium to heat the cauldron evenly, guess that everything is already boiling (you shouldn’t put your ear to the cauldron), then reduce the heat to very low and forget about it for an hour and a half. You can’t open it, you don’t need to check for readiness, it will be clear from the smell that appears after 20 minutes and begins to grow stronger to the point of being mind-blowing that the dish is ready. If the cauldron is large, one and a half hours is the “H” time.

To make it authentic, you can remove the lid, put in the chili pepper, cover the cauldron with an even larger dish and turn it over. But...you risk dropping all this on yourself; those who don’t have children yet will most likely never be able to have them, and will also lose all interest and ability to enjoy the basic pleasures of life (ominously raised eyebrow). Therefore, very carefully, “I said, on tiptoe!” (c) we transfer the contents onto plates, trying not to greatly destroy the layering. Naturally, freshly chopped greens in this case will not harm anyone.

There is no need for Lyubovets, because... there will be no special beauty. Although the smell will be such that your right hand will automatically pour ice, and your left hand will prick a piece of aromatic cabbage for a snack. And if you have both left...then still have a drink, a snack - no options!

“The food is served, go ahead and eat, pazhalusta” (c) Aztskaya Abizyan.

Useful tips and tricks

To ensure that the smoke always turns out delicious, you need to remember the following tips from experienced chefs:

• No water is added to the treat, because meat and vegetables should simmer in their own juices;
• the top cabbage layer protects the potatoes and other ingredients from drying out;
• if the vegetables are not juicy enough, you can pour no more than 100 ml of broth into the cauldron.

Hearty and tasty Uzbek-style smokeyma can be prepared either according to the classic recipe or according to any of its variations. For example, with chicken instead of lamb and with the addition of fruit.