Damlama is a traditional Uzbek dish that is prepared from meat, accompanied by a lot of vegetables. I recommend everyone to cook this dish, because I am sure that it will forever remain in your recipe bank.
In the photo cooked damlama Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Uzbek national dishes are bright colors of nature, aroma and age-old traditions of the East, food that will delight every gourmet and true connoisseurs of taste. One of such wonderful national and special dishes is domlama. In her homeland, in Uzbekistan, the food has several names of damlam, dimlyam, smoke or dumlyam. But no matter how you call it, the recipe remains unique and unchanged. The peculiarity of the dish lies in the fact that the products are simmered in the released juice, which gives them a unique aroma and taste. Although in general, in our understanding, domlama is a vegetable stew with meat.
The dish is prepared very simply - vegetables are cut, stacked in layers and simmered over low heat. In this recipe, I propose to embody the version of domlama made from pork in my kitchen. Although, of course, you can use the classic version, where it is customary to use a lamb.
- Caloric content per 100 g - 56 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Pork - 800 g
- Potatoes - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 2 pcs.
- Sweet pepper - 2 pcs.
- Tomatoes - 2 pcs.
- Garlic - 1 head
- Cabbage - 5-6 leaves
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking domlama
1. First of all, prepare all the food. Peel the meat from films, veins and fat, wash, dry from moisture and cut into small pieces.
2. Prepare vegetables as well. Peel the potatoes with carrots, rinse and cut into slices about 3-5 mm thick.
Wash the zucchini and also cut - 3-5 mm each. But if you use its old fruits, then peel the dense peel, and remove the seeds.
Tear off the tail from the peppers, cut the fruit in half and remove the seeds with partitions. Rinse the pulp under running water, dry with a cotton towel and cut into 5–7 mm strips.
Wash the tomatoes, dry and cut into rings, like all previous products.
Peel the garlic, rinse and dry.
3. When all the ingredients are prepared, start preparing the dish itself. Pick up a thick-bottomed pot, cast iron or cauldron. Pour in vegetable oil and heat well so that it starts to smoke. Then put the pieces of meat to fry, setting a higher temperature so that the pork is golden brown. Bring it halfway through.
4. Next, remove the pan from the stove and place all the vegetables one at a time. First line the potato row, season with salt and pepper.
5. Put slices of carrots on top, which also do not forget to salt and pepper.
6. Then comes a zucchini row, seasoned with salt and pepper.
7. Arrange the pepper and garlic in any order you like. You can choose the amount of garlic according to your taste.
8. After that comes the pre-finishing row - tomato circles.
9. And cover this whole vegetable structure with cabbage leaves. The number of leaves is usually placed as much as there will be eaters. Since domlama is served to the table as follows. First, a cabbage leaf is lined on a plate, on which the food is laid out.
10. Cover the food with a lid, put the saucepan on the stove and bring to a boil. Then reduce heat to very low and simmer for about 1.5 hours.
After this time, carefully disassemble the domlama. First, remove the cabbage leaves and set them aside.
11. Stir the vegetables slowly with each other so as not to damage the shape. Place cabbage leaves on a platter, on which place a vegetable stew. Domlyama is ready and you can invite your family to have a meal.
See also the video recipe on how to cook domlamu: