Damlyama, Dimlama, Dumluma, or Basma? | Vegetables with Meat on the Fire

Damlyama, Dimlama, Dumluma, or Basma? | Vegetables with Meat on the Fire
Dimlama, also known as damlyama, dimlama, or dumlama, is a true masterpiece of Uzbek cuisine that combines tradition, rich flavors, and the aromas of fresh ingredients. This dish, cooked in a large cauldron over low heat, can turn any dinner into a celebration.
Perfect Harmony
Dimlama is a unique dish where each component plays its special role. Large chunks of juicy meat, usually lamb or beef, are placed at the bottom of the cauldron. On top of the meat, layers of vegetables are added: tender potatoes, sweet carrots, aromatic eggplants, juicy tomatoes, and crispy cabbage. Each layer is lightly seasoned with salt and spices like black pepper, cumin, and bay leaves, creating an incredible variety of flavors.
The Art of Slow Cooking
The cauldron with the ingredients is covered with a lid and placed over low heat. The cooking process takes several hours, during which the meat and vegetables soak up each other’s aromas, slowly simmering in their own juices. This slow-cooking technique results in a richness and depth of flavor that is unforgettable.
Ideal for Outdoor Gatherings
Dimlama is perfect for cozy family dinners or fun get-togethers with friends in nature. Imagine enjoying every bite of this aromatic dish surrounded by greenery and fresh air. This dish brings an atmosphere of comfort, warmth, and harmony with nature.
Serving Suggestion
Dimlama is served hot, straight from the cauldron, allowing everyone to enjoy the richness of flavors and aromas. This dish not only satisfies your hunger but also creates unforgettable moments of joy and togetherness.
Ingredients:
Meat (lamb or beef, pork) - 1 - 1.5 kg
Potatoes - 4-5 pcs.
Eggplants - 2-3 pcs.
Carrots - 2 pcs.
Cabbage - half a head
Tomatoes - 3-4 pcs.
Onions - 2-3 pcs.
Salt - to taste
Black pepper - to taste
Cumin - 1 tsp.
Bay leaves - 2-3 pcs.
Culinary Journey
Dimlama is not just a dish; it is a real culinary journey into the world of Uzbek traditions and flavors. Prepared with love and care, dimlama will become a vibrant decoration of any table and will give you and your loved ones unforgettable gastronomic impressions.
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[@ВиталийБурков-д2я]

Классный рецепт, надо тоже как нибудь такое на природе приготовить, спасибо вам за такое блюдо

[@ВикторРавчеев-р6ж]

Автор тебе большой респект. Что избавил нас от очистки овощей показал хоть нарезку оных. Нарезка заняла большую часть хронометрожа чем приготовление

[@АннаЧерных-д5ъ]

Надеюсь у меня тоже получится так сделать, по радую гостей 😋

[@rus3176]

Дымляма со свининой - очень традиционное узбекское блюдо)

[@ИслямМиргалиев]

Такие блюда должны готовится по классическому рецепту, а именно из говядины или баранины!

[@ЛюбовьКоролева-п2з]

Как же правильно пишется 😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮думляма или дымляма и тд 😮😮😮😮

[@TazaBacac-s8g]

Без музона нельзя,что ли?! Надоедает что, смотреть не хочется