Today we will prepare a very rich, bright, nourishing dish for fans of Caucasian cuisine - Azerbaijani-style buglama. Step-by-step recipe with a photo. Video recipe.
Buglama is a popular dish of Azerbaijani cuisine. This is a real culinary masterpiece, the name of which, translated from the Azerbaijani language, means “steamed”. Because to prepare food on low heat in a large cauldron in nature on an open fire. The aroma of this dish soars in every residential area of sunny Baku. But it is quite popular not only in Azerbaijan, but also in other countries of Central Asia.
In the Caucasus, mutton is most often used for buglama, but there are options for a dish with chicken, beef, sturgeon and any other fish. The main obligatory vegetables for the dish: tomatoes, onions, bell peppers. Although each region has its own version of food using a different set of components. Therefore, vegetables are added at will. Also, in addition to meat and vegetables, spices are added to the dish to taste. It should be noted that the only condition unchanged for all buglama recipes is that meat and vegetables are languishing in their own juice without adding water.
In this recipe, cook a buglama at home on the stove in a cast-iron pork pan with tomatoes, potatoes, bell peppers, eggplant, onions and hot peppers. The result is a treat with a delicious taste and aroma.
See also how to cook dolma in Azerbaijani.
- Caloric content per 100 g - 285 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pork or any other type of meat - 600-700 g
- Eggplant - 1 pc.
- Ground black pepper - 0.5 tsp
- Spices, herbs and herbs - to taste
- Tomatoes - 2 pcs.
- Sweet pepper - 1 pc.
- Vegetable oil or fat - for frying
- Potatoes - 2 pcs.
- Hot pepper - 0.5 pods
- Salt - 1 tsp or to taste
- Onions - 1 pc.
Step-by-step cooking of buglama in Azerbaijani, recipe with photo:
1. Wash the meat and dry it with a paper towel. Cut off the veined films and remove excess grease. Although, if you wish, you can leave it. Cut the meat into medium sized pieces.
Peel the onions, wash and chop into thin half rings.
Heat vegetable oil in a cauldron or any other thick-walled dish with a lid and put the meat and onions. Do not use teflon or enamel pans.
2. Fry the meat and onions over medium heat until golden brown.
3. Peel the potatoes, wash, cut into large pieces and send them to the pan to the meat. It is not necessary to stir, then the vegetables are stacked in layers.
4. Add the coarsely chopped eggplants to the pan. When ripe, this vegetable contains bitterness that must be removed. To do this, sprinkle the sliced pieces with salt and leave for half an hour. Then wash off the released moisture, together in which the bitterness will come out. If you use young fruits, then there is no bitterness in them, so such actions can be omitted.
5. Wash the bell peppers, remove the stalk, seed box and partitions. Cut the peppers into strips. Wash the tomatoes and cut into wedges. Place the vegetables in the next layer in the skillet.
6. Season food with salt, black pepper, your favorite spices and spices. Cover the skillet with a lid and simmer the food over low heat for 1 hour. Stir the products before serving, sprinkle with herbs and serve Azeri-style buglama to the table.
See also a video recipe on how to cook lamb buglama in Azerbaijani style.
