Dimlyama (Uzbek dish)

Category: Vegetable and fruit dishes
Kitchen: uzbek
Dimlyama (Uzbek dish)

Ingredients

fat
meat (veal) + basil
bulb onions
carrot
tomato
bell peppers green and red
garlic
dill, parsley
potatoes
cabbage
sour green apples
cumin, coriander beans - grind
black pepper

Cooking method

  • Dimlyama is good because it requires minimal attention to itself. and the result is an incredibly aromatic dish with a fragrant broth, perfectly cooked vegetables and meat
  • meat - I have veal ribs - cut from the bones and sprinkle with red basil (you can dry, or chopped fresh). we leave in the refrigerator for a couple of hours, better, of course, overnight. the meat will become more tender and flavorful.
  • take a cauldron. the amount of vegetables depends on the size of the cauldron. We lay out all the layers tightly and tamp them lightly with palms.
  • Cut fat into thin slices, line the bottom of the cauldron.
  • put the meat marinated with basil on the bacon (shake off the basil crumbs first).
  • sprinkle the meat with crushed cumin and coriander.
  • then - a layer of onions, cut into thin half rings. Salt the onion with half the salt.
  • onions - carrots (cut in half lengthwise, and then diagonally in half-centimeter thick blocks)
  • then tomato slices 1 cm thick
  • on a tomato - bell pepper (in 4 pieces) and garlic (3-4 cloves)
  • then we fall asleep with a layer of chopped greens (dill, parsley), tightly so, a bunch of each
  • for greens - potatoes (8 parts), sprinkle with black pepper
  • then - cabbage, in large pieces. salt with the remaining salt
  • in the holes between the cabbage - slices of apples (if small and there is a place - whole). on top - a pod of hot pepper.
  • cover all this stuff with cabbage leaves, plump, without gaps, as if they had put on a hat.
  • take a look at the resulting work of art. close the lid. you will see him again in 3 hours 15 minutes ...
  • we put on a huge fire. a strong heat will melt the fat, the onion will begin to give abundant juice, the steam will rise up and steam the next layers, and they will also begin to give off their juices. a lot of it will accumulate at the bottom of the cauldron, and you need to wait until the juice boils. you can hear it, listen. it took me 15 minutes from turning on the fire to boiling. do not open the lid!
  • boil - we reduce the heat to the very minimum and listen again - there should be a quiet purr in the pan. it is right. should boil, but sooo weak. but - should and leave for 3 hours.
  • after three hours - open the lid, remove the cabbage leaves and enjoy! incredibly delicious! and beautiful, yes ..

Note

I looked at the recipe from Lilia Nikolenko here 🔗

of course, I have an adapted version, in the original mutton, dzhambul is present .. I managed with improvised products. but the result was just incredibly pleased with it - in the menu

Omela
Ludik, very appetizing !! And I have a brand new cauldron that has never been run in. I will definitely try !!
fomca
Lisss's , and I, by analogy, make a dummy, but I also have eggplants and zucchini there .... I put it a bit in a different sequence ... And I cook after boiling in the oven. Delicious!!! By the way, I'm doing it like this? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75169.0
Lisss's
Little, God himself told you to try the cauldron on dimlyam! dances with a tambourine at least, but the result ..

fomca, Svetik, yeah, delicious !! and it should be cool with zucchini and eggplant, this dish is a "prefab hodgepodge" like that, yeah, what attracted me was the fact that the oven is large, 60 liters, electric - until it warms up, even tick from home ..I'm afraid, until I put the air conditioner in the kitchen, I will continue cooking all summer long and cook on the stove .. Well, because of this unbearable heat for 2 months without baking !! do you think it's easy to endure?
fomca
And I’m like crazy, only the last two days I haven’t baked anything! And the heat is unbearable on the street !!! Harvest backside... very happy with the garden! And then - kneaded and go!
Tanyulya
And I love damlyamu in a slow cooker for the night .. skaazka, even on top you will cover it with cabbage leaves, you will wrap it up ..... sooo delicious.
Dimlyama (Uzbek dish)
olvina
Hello everybody! The dish is gorgeous! Was in Tashkent, Bukhara and Samarkand. I really like Uzbek cuisine and quite often I cook what I have tried in Uzbekistan. The name is pronounced in different ways and domlama, and dymlama, and dyamlyama, but the principle is one - meat and vegetables. I cook this dish when a large company gathers, in front of everyone's eyes, the main feature is that without pouring a drop of water into the cauldron, at the end of cooking, we pour it into bowls (or into salad bowls, as it is convenient for anyone) along with the most tender meat and unusually tasty vegetables, bouillon! It is given by the juice from meat and vegetables. Everyone's jaws just drop from the fact that the dish in the cauldron is covered with a layer of broth. I don't put apples, but the more different vegetables, the better: onions, carrots, eggplants, paprika, zucchini, REPA, REDKA, tomatoes, cabbage and I never stew for 3 hours, vegetables will turn out like porridge. While the meat is fried, I spread the vegetables in layers, the last to put the potatoes (whole, or cut in half if large), pepper, seasonings and as the cabbage is ready, then I remove the cauldron from the heat, add garlic. 20-30 minutes the dish "reaches" without fire. I season with herbs already in bowls (kasushki)
Lisss's
olvina, in the photo of the dimlyam, after 3 hours of stewing, they are plump and at the same time the most tender
olvina
Quote: Lisss's

oliva, in the photo of the dimlyam, after 3 hours of stewing, they are plump and at the same time the most tender

Wonderful! The dish is great! And the cooking time, like the name of this masterpiece, is different for everyone. Thank you for reminding me of him, otherwise I completely stopped pampering them.
celfh
Girls, looks awesome. But here I am a little confused by the cutting. It’s very large, that is, do not grab different vegetables with a fork (spoon?). If a carrot, then one carrot ... How does it affect the taste?
Lisss's
Tanya, it all turns out in such a vegetable-meat broth, sooo fragrant vegetables and meat are soaked with each other, and the taste is no longer pure of that vegetable, but, as it were, made friends with the rest and all the vegetables, despite the fact that the shape is preserved, very tender, easy cut with a spoon. here is the cabbage in such a slice, I was worried about it - no, it is easily separated across the leaves, tender. that's why I collected several components in a spoon for myself, plus a piece of meat, but in the broth, mmm ... there was no such thing that you gnaw a piece of carrot, don't worry about it like a coarsely crumbled stew - is it still tasty?
Tanyulya
oliva, and I have a photo after 8 hours in a slow cooker, and I do more. And I never got porridge, all the vegetables are whole. but soaked in each other's juice, I really only always do without meat.
Lisss's
Quote: olvina

Wonderful! The dish is great! And the cooking time, like the name of this masterpiece, is different for everyone. Thank you for reminding me of him, otherwise I completely stopped pampering them.

olvina, as I understand it, this dimlyama is like borscht in Ukraine! - each housewife has her own, and each has the most delicious

I found my recipe from Lilia Nikolenko, who lives in Tashkent. she is a well-known culinary specialist precisely for her national cuisine. look at her LJ article titles 🔗... there are many authentic recipes on her link, it's a pity that not everything can be realized with us
celfh
Quote: Lisss's

Tanya, it all turns out in such a vegetable-meat broth, sooo fragrant vegetables and meat are soaked with each other, and the taste is no longer pure of that vegetable, but, as it were, made friends with the rest and all the vegetables, despite the fact that the shape is preserved, very tender, easy cut with a spoon. here is the cabbage in such a slice, I was worried about it - no, it is easily separated across the leaves, tender.that's why I collected several components in a spoon for myself, plus a piece of meat, but in the broth, mmm ... there was no such thing that you gnaw a piece of carrot, don't worry about it like a coarsely crumbled stew - is it still tasty?
Luda, thanks! You understood me very correctly, this is exactly the explanation I needed
olvina
Quote: Tanyulya

oliva, and I have a photo after 8 hours in a slow cooker, and I do more. And I never got porridge, all the vegetables are whole. but soaked in each other's juice, I really only always do without meat.
I cook a layer of meat in a pressure cooker while it is fried, I do vegetables and each layer is waiting for the next one (while you cut it, the same time passes), then I leave it on low heat for an hour (after closing) and that's it. Of course, the next day, when it is brewed, the dish still adds to the deliciousness, but this is rarely - everything is calmed down in the first 30 minutes, if there are many guests. If I cook in advance, then I measure out about an hour, turn it off and leave it alone overnight. This is how vegetables are juiced and retain their shape and color. I like it better. I don’t say that it’s right, but I was taught that way in Uzbekistan. Damlama differed in appearance and product line-up in different cities (rabbit, chicken, lamb, veal + chicken), as well as pilaf. Having tasted this dish "in the original source" and learned from the local housewives, I came to know exactly this way of preparing damlama.
Just like pies, napoleon, borsch, dumplings and so on, everyone prepares it in their own way. I, as the hospitable Uzbek women taught.
Arka
So that's what we cooked every other day in a cauldron!
Recently, we lived on the lakes for a week, cooked almost everything in a cauldron (new, - it was hardened and run in) and rarely on a grate.
Even cakes and rolls were baked in a cauldron like in an oven.
But most often they did (as it turned out now) dimlyama! And with a lamb and a duck, indescribable deliciousness! The set of vegetables was floating, nothing was rammed, they just laid out everything in layers without slicing (except for meat, the meat was cut coarsely), it always turned out very juicy, rich and the tastes were always mixed so that then fingers licked passionately!
And what a sound the cauldron made when we translated it into languor, hmmm! .. It is beyond words, as if there was someone alive who was rather humming. We decided that it was the cauldron's soul that sang
Lisss's
Quote: Arka


And what a sound the cauldron made when we translated it into languor, hmmm! .. It is beyond words, as if there was someone alive who was rather humming. We decided that it was the cauldron's soul that sang

Arka, if the cauldron purred, then 100% of the dimlyama my home cauldron, and then purred, but what can I say about the lake !!
Arka
We will disassemble the pictures, bring you fast
Lisss's
aha, carry it !!! from our hut to your hut !!
Nat_ka
Will it work in tagine?
Vitalinka
Lisss's, and if in a cartoon to do, then how long?
Lisss's
Quote: Nat_ka

Will it work in tagine?

but I won't say - I don't have tagine ..

Quote: Vitalinka

Lisss's, and if in a cartoon to do, then how long?

Vitalinka, I will not say either, but 5 hours in Panasonic on stewing, no less, I think .. but it is better to do it on the stove - you will know the result for sure, otherwise in the cartoon I get a little wooden potato, if I do not fry it first, then I am afraid that do not spoil dimlyama
Pira
I have read, seen enough, but there is no cauldron! But there is a Brand 37501 multicooker - for a whole week! And dimlyam wants! Well, I did. Maybe not quite what is in the cauldron, but it turned out very tasty (the family memorizes a new word so that there is something to answer the question "What's for dinner?")
The first layer was made from onions
🔗
Then the meat - there was pork - salted, pepper (that is, spices to taste)
🔗
Bow again
🔗
Then carrots, peppers, tomatoes, zucchini - salted and pepper again
🔗 🔗 🔗 🔗
Covered with cabbage leaves, potatoes on cabbage - salted, pepper, sprinkled with parsley, and again covered with cabbage leaves (for some reason, the cabbage did not get into the lens - it was distracted).
🔗
The potato came out not at all wooden, but very tender.
I cooked like this: 10 minutes - baking, 1 hour 30 minutes - stewing.
🔗
Lisss's
Pira, oh, what a beauty! very good, now we will know what happens in multi-Brandik! thanks for the delicious report!
Freesia
Delicious! Thanks for the recipe!
I cooked in a slow cooker for 1.5 hours.
Dimlyama (Uzbek dish)
Vitalinka
Lyudochka, thanks for the recipe!
It turned out very tasty! I cooked with pork ribs in a slow cooker.

Dimlyama (Uzbek dish)

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers