Dimlama is a recipe from Uzbek cuisine. Dimlama in Uzbek: recipes for preparing a delicious second course Uzbek cuisine of dimlama

Dimlama is a national dish in Uzbekistan. It is prepared from a large amount of vegetables and meat, which are laid in layers and stewed for a long time. It turns out tasty and healthy.

INGREDIENTS

Lamb or beef pulp 1 Kilogram
Cabbage 1 Kilogram
Carrots 5 pieces
Tomatoes 6 pieces
Potatoes 10 pieces
Sweet pepper 6 pieces
Onion 5 pieces
Garlic 3 pieces
Dill, parsley, cilantro 3 bunches
Vegetable oil 100 Milliliters
Zira, coriander, paprika, red hot pepper, bay leaf, salt To taste
Purple basil and cilantro, for serving To taste

Wash the meat and cut into pieces of three to four centimeters. It is better to choose low-fat varieties; lamb or beef tenderloin is perfect. Heat the sunflower oil in a casserole with a thick bottom, place pieces of meat there. Fry them until brown over high heat.

Peel and cut the onion into half rings. For this dish, the most common onions we are used to are suitable. Add it to the meat and fry again until the onion becomes soft and translucent.

Pour boiling water over the tomatoes and remove the skins. Then cut each into four pieces. If the tomatoes are large enough, then cut them into six parts. Add tomatoes to meat and onions. Grind all the spices in a mortar and add them to the cauldron. You can use a ready-made mixture, which is sold in bags. Mix the ingredients, cover everything with a lid. Simmer for five minutes.

Then take the heads of garlic and, without peeling them, place them in a cauldron. Place the garlic in the dish so that they stick out a little. This way the garlic will give all its flavor to the dish.

Peel the carrots and chop coarsely. Remove the seeds from the sweet pepper and remove the stem. Also chop the vegetable quite coarsely. Place all ingredients in a cauldron.

Now it's the cabbage's turn. Do not chop the usual white cabbage variety, but cut it into unique large slices to create a crescent shape. Before doing this, do not forget to remove the stalk. Place the cabbage in a cauldron and add salt. Throw in the bay leaves. Wash and chop the greens. Place half on top of the cabbage.

Peel and wash the potatoes thoroughly. Cut the tubers into large pieces and place on top of the cabbage. Salt on top. Then sprinkle with the rest of the herbs.

Pour two glasses of hot boiled water into the cauldron. Cover the dish with a lid and turn the heat to low. Simmer the dimlama for one and a half hours. When serving, garnish the finished dish with cilantro and basil.

Uzbek cuisine is famous all over the world. But even among her amazing dishes, one thing stands out in particular - dimlama. I also call it “clean, housewife, refrigerator,” because you can put all the small leftover vegetables in it that won’t be enough to make a separate dish. It can be prepared from any meat, any poultry, even fish (only the filling in this case will be different). A package of chicken wings came our way. Very good!

Method of preparation: Dimlama - Uzbek dish

	Cut the wings in half and place on a plate.
	Chicken wings cook quickly, so while they are not yet in the cauldron, we clean and coarsely chop the vegetables and onion (in rings)
	Potatoes (smaller ones - into quarters, larger ones - into 8-12 parts).
	Cabbage (also in large pieces).
	We take out from the refrigerator one eggplant (a couple of zucchini, a piece of pumpkin), 2-3 bell peppers (you can have different colors, whatever greens you have on hand (for us it’s parsley and celery leaves), a head of garlic, 2-3 tomatoes.
	Place a cauldron or thick-walled pan on the fire, after five minutes pour 100-150 g of vegetable oil into it.
	When the oil is hot, add the onion, and after another 5-7 minutes, add the meat. Lightly add salt, mix, and add a little paprika. There is no need to stir anything else during the cooking process, we don’t add water either, the vegetables will give juice on their own. Lay out vegetables in layers: potatoes, cabbage, large pieces of eggplant and bell pepper. Sprinkle with chopped herbs (dill, parsley, cilantro, celery leaves - whatever you have on hand) and add a head of garlic, disassembled into cloves.
	The finishing touch is two or three tomatoes cut into rings or slices. Don't forget to add a little salt to each layer!
	The dimlam dish is ready, enjoy your meal.

If the amount of vegetables is heaped, that is, higher than the level of the cauldron, cover it with a bowl. When the vegetables have settled, remove the bowl and cover the cauldron with a lid. Reduce the fire to a minimum. The dish cooks for about two hours. If we use meat, it should be fried for 20 minutes without vegetables. If you want dimlam with fish, then first put potatoes and cabbage, then fish, and then all the remaining vegetables on it. After two hours, carefully rake the layers and check the potatoes for doneness with a fork. The potatoes are ready, which means the whole dish is ready. Place the dimlama on a large dish, first removing the top layers so that the meat is at the very top. Hot dimlama is very tasty! Once cold, this is one of the best cold appetizers!

Dimlama, dumlama, dymlama - these are all the names of one dish of Uzbek cuisine. To be honest, I myself can’t really understand what exactly to call this dish... Having studied the Internet, I came to the conclusion that what I like most is Stalik Khankishiev’s version of preparing dimlama (by the way, he calls the dish dumlama).

I decided to cook and was not disappointed. Delicious, aromatic, filling! There are similar dishes in Azerbaijani, Turkmen, and Tajik cuisine.

I heard that cabbage and eggplants are added to dimlama, but since the recipe was from a specific author, I prepared it as suggested.

So, to prepare dimlama, let’s prepare the products according to the list.

Tomatoes. We have them all year round, cheap, and in February they are the most delicious. That's why I have fresh tomatoes. They need to be peeled. To do this, cut the tomatoes crosswise and pour boiling water over them. Set aside for about 5 minutes. After 5 minutes, the skin will come off very well.

If you don't have fresh tomatoes, you can use canned tomatoes, which are usually already peeled. But they need to be drained of liquid.

Cut the carrots coarsely and the onion into half rings.

Let's fry the lamb. Ideal if you have lamb neck! But I didn’t have one, so it is what it is. And yet, it is ideal to fry meat in fat or cottonseed oil. I didn’t have it either, so I used sunflower oil. So, fry the meat until a crust appears, then add cumin, salt and pepper, reduce the heat, cover the cauldron with a lid and simmer for another 5 minutes.

Add chopped vegetables to the meat. Fry, stirring, until the onion turns golden.

Then it's the turn of tomatoes. They were quite large, so I cut them in half. Mix. Add water. It took me two glasses.

It is advisable, of course, not to interrupt the process. That is, the cauldron should stand on the fire, and you gradually add all the ingredients.

Place coarsely chopped potatoes. If the potatoes themselves are not very large, then there is no need to cut them. We also send bell peppers, seeded, and a head of garlic there. Salt and pepper to taste. Cover with a lid and simmer until the potatoes are soft. As soon as we saw that the potatoes were ready, the dish was ready.

This is such a fragrant beauty!

Serve the dimlama hot, sprinkled with herbs. Place meat and vegetables in the center of the plate, and potatoes in a circle.

Bon appetit!

Dimlama is a very tasty Uzbek dish of stewed vegetables and meat, and all the ingredients are cooked without a drop of water or oil, in their own juice. Dimlama is prepared easily and quickly. In addition, I believe that the dish is dietary, without harmful frying.

Dillama in the step-by-step photo recipe is prepared on the stove. Now, in the age of new technologies, dimlama is perfectly prepared in a slow cooker. In both cases, the stew can be prepared without your participation; you just need to coarsely chop all the ingredients and put them in a multi-pan or cauldron. Get a delicious, aromatic dish with minimal preparation time. The dish can be varied by adding different seasonal vegetables.

Ingredients:

300-400 grams of beef with layers of fat,
2-3 medium carrots,
3-4 onions,
7-8 medium potatoes,
1 medium cabbage fork
a couple of cloves of garlic,
greens - to taste,
salt and pepper - to taste,
cumin,
bay leaf - a couple of leaves.

Cooking process:

Cut the beef into thin slices. Place it on the bottom of a thick-bottomed pan. There is no need to lubricate the bottom with oil. Don't let this bother you, everything will work out!

Cut the onion into rings. There should be a lot of onions. The more onions, the tastier the dish will be.

Cut the carrots into circles or randomly, as you like. It doesn't matter much.

Lightly season the meat for dimlama and sprinkle with ground black pepper. Place onions and carrots on the meat.

If the meat is lean, then you can put part of the onion on the bottom as the first layer.

Cut the potatoes into thick slices and place them in layers on the onions and carrots. There is no need to stir anything. Season the potatoes with salt, pepper and sprinkle with cumin. The seasoning is not for everyone, but it’s delicious, try it. Place a couple of bay leaves on the sides of the pan.

Chop the cabbage coarsely and place it on the potatoes. If you have greens, wonderful! Don't skimp, especially on the cilantro.

You can also add any seasonal vegetables. Dillama turns out great with zucchini; I often put radishes, tomatoes, and sweet peppers there. Moreover, the dimlama turns out more beautiful if the pepper is used in several colors. In short, everything called vegetables can be added to this dish.

Dimlama is a national dish in Uzbekistan. It is prepared from a large amount of vegetables and meat, which are laid in layers and stewed for a long time. It turns out tasty and healthy.
If you are interested in the question of how to cook dimlama in Uzbek, then this recipe is for you. This hearty dish is not only very tasty, but also healthy. After all, vegetables contain a large amount of vitamins, and meat is a source of protein.
Number of servings: 8
A difficult recipe for dimlama in Uzbek cuisine, step by step with photos. Easy to prepare at home in 3 hours. Contains only 80 kilocalories. Author's recipe of Uzbek cuisine.

Preparation time: 11 minutes
Cooking time: 3 hours
Calorie Amount: 80 kilocalories
Number of servings: 8 servings
Occasion: For lunch

Complexity: Not an easy recipe
National cuisine: Uzbek cuisine
Type of dish: Hot dishes

Ingredients for eight servings
Lamb or beef pulp - 1 Kilogram
Cabbage - 1 Kilogram
Carrots - 5 pieces
Tomatoes - 6 pieces
Potatoes - 10 pieces
Sweet pepper - 6 pieces
Onions - 5 pieces
Garlic - 3 pieces
Dill, parsley, cilantro - 3 bunches
Vegetable oil - 100 Milliliters
Zira, coriander, paprika, red hot pepper, bay leaf, salt - To taste
Purple basil and cilantro for serving - To taste

Step-by-step preparation
Wash the meat and cut into pieces of three to four centimeters. It is better to choose low-fat varieties; lamb or beef tenderloin is perfect. Heat the sunflower oil in a casserole with a thick bottom, place pieces of meat there. Fry them until brown over high heat.
Peel and cut the onion into half rings. For this dish, the most common onions we are used to are suitable. Add it to the meat and fry again until the onion becomes soft and translucent.
Pour boiling water over the tomatoes and remove the skins. Then cut each into four pieces. If the tomatoes are large enough, then cut them into six parts. Add tomatoes to meat and onions. Grind all the spices in a mortar and add them to the cauldron. You can use a ready-made mixture, which is sold in bags. Mix the ingredients, cover everything with a lid. Simmer for five minutes.
Then take the heads of garlic and, without peeling them, place them in a cauldron. Place the garlic in the dish so that they stick out a little. This way the garlic will give all its flavor to the dish.
Peel the carrots and chop coarsely. Remove the seeds from the sweet pepper and remove the stem. Also chop the vegetable quite coarsely. Place all ingredients in a cauldron.
Now it's the cabbage's turn. Do not chop the usual white cabbage variety, but cut it into unique large slices to create a crescent shape. Before doing this, do not forget to remove the stalk. Place the cabbage in a cauldron and add salt. Throw in the bay leaves. Wash and chop the greens. Place half on top of the cabbage.
Peel and wash the potatoes thoroughly. Cut the tubers into large pieces and place on top of the cabbage. Salt on top. Then sprinkle with the rest of the herbs.
Pour two glasses of hot boiled water into the cauldron. Cover the dish with a lid and turn the heat to low. Simmer the dimlama for one and a half hours. When serving, garnish the finished dish with cilantro and basil.