Basma in Uzbek style in a cauldron (on the stove)

Classic recipe for a traditional dish

So, let's proceed to the cooking procedure itself. First you need to collect all the ingredients necessary for basma:

One kilogram of meat is fattier, better than lamb. Brisket or shoulder are more suitable. Or you can do both.
One decent-sized head of cabbage - at least 1.5 kg.
potatoes - if you count in pieces, then twelve, medium.
One kilogram of fresh medium-sized tomatoes.
Ten fragrant and juicy red sweet peppers.
Six medium sized carrots.
One kilogram of onions.
Quince - four pieces.
Three heads (not cloves!) of garlic.

Basma recipe

First of all, let's prepare the meat. It needs to be divided into medium-sized portions. The entire list of products is designed for eight eaters. Try to calculate the number of medium pieces of meat so that each of them gets four to five pieces of basma lamb on the plate.

Now distribute this meat so that its fatty parts are pressed against the walls of the cauldron and to the bottom. During heat treatment, this fat will melt and prevent food from burning. Then we place leaner pieces on top of these fatty pieces. So in the recipe for making basma, fat and juice will mix and you will get the necessary and expected taste and aroma of an oriental dish. Press the meat more tightly. It will shrink greatly in size during cooking.

Now place parsley, cilantro and basil on top of the meat layer. There is no need to chop them finely. Parsley can (and even should) be placed directly in the branches. Cilantro and basil - with leaves, “pulling” the leaves from the herb stems. If you have a strong love for these aromatic herbs, you can also arrange them in whole bunches.

As soon as you finish laying the greens, sprinkle about half of the assorted spices here and add salt. Press the meat with your hands so that it fits into the dish more tightly and takes up less space. We're done with adding the meat ingredient. Let's move on to the vegetable part of the dish.

Vegetables are your way out!

The bulbs need to be peeled, rinsed in cold water and chopped into half rings. You will get a lot of onion half rings. Distribute these elements nicely and tightly throughout the meat.

Now let’s prepare the fresh tomatoes needed for the basma recipe. All vegetables to fill the cauldron must be cut in a special way - coarsely. Tomatoes are no exception. They must first be doused with boiling water and then with cold water. After this procedure, the skin of the vegetable will come off and it will be easier to remove. So, peel the tomatoes and cut them into rings and place them on top of the onions. You need to complete the layer with the remaining spices. Sprinkle them sparingly over the tomatoes.

The carrots should first be thoroughly washed and the top layer thinly peeled. Cut into oval pieces approximately seven to eight millimeters thick. Basma does not like grated foods.

Peel the potatoes and divide each potato into two or four parts - this will depend on its original size. Place the potatoes on the carrots. Place a bay leaf on top of the potatoes. Don't forget to add salt.

Garlic and pepper

Remove the top layers of dried husks from the garlic heads. Only the very bottom part should remain, which prevents the cloves from falling apart. Remove the patch with the roots with a sharp knife and place the garlic heads prepared in this way with this part down on the potatoes (or rather, install them).

The remaining greens now need to be chopped and covered with all the garlic.

The sweet pepper must be turned into short straws and placed directly on top of the greens. The whole quince is also placed on the greens. First, the quince must be wiped off from the edge and washed.

Preparing the dish

In order for the products included in Uzbek basma to be well prepared, it is necessary to take into account how and for how long the dish is subjected to heat treatment.

Cover the cauldron with a lid and place first on high heat. After some time, the dishes will warm up and you will hear the fat frying and melting at the bottom of the cauldron. After 15 - 20 minutes, you will already be able to hear the gurgling of the released vegetable and meat juice. This is exactly the moment when the temperature under the cauldron needs to be reduced. Set the heat to very low and in this state, with the lid tightly covered, simmer the basma for about two hours.

Uzbek Basma in a cauldron - a recipe for cooking in nature

A plate full of juice!
And not an ounce of water. This cuisine is Uzbek, and every Uzbek dish is associated with lamb and fat tail. If they are there, then good, but if not, then take another meat that you like better, the main thing is that it has fat. Not everyone likes lamb meat and not everyone likes lamb tail; you can also replace it with pork or even pour simple vegetable oil into the bottom of the cauldron. Pork ribs are very suitable for this recipe for Uzbek-style basma in a cauldron.

I will not indicate exact numbers in grams, but will list only the entire list. You take as much as will fit into your cauldron. So, let's go to the nearest store or market...

Ingredients for Uzbek Basma:

Meat
Lamb tail
Onion
Carrot
Potato
bell pepper
Garlic
Chile
Tomatoes
Cabbage
Greenery

Spices for basma:

Coriander
Zira
Salt
Ground pepper

Innings

Carefully remove and set aside the top cabbage leaves. Using a slotted spoon, get to the garlic and quince and remove them from the cauldron onto a plate. Now begin to carefully mix the contents of the cauldron, making your way to the meat layer. Here you need to masterfully pick up the sprigs of greenery (on the meat) and remove them from the dish. Now place the basma vegetables on a special dish. This dish has impressive dimensions and high sides. Place meat on vegetables. Place steamed heads of garlic in the central part of the dish. Place the quince, previously cut into two halves, along the edges.

The liquid part of basma is served in bowls - meat and vegetable juice with spices.

Lamb is a rather specific type of meat; not everyone may like its taste. If you want to try the basma recipe, but lamb somehow confuses you, simply replace the meat. There is no doubt that such basma will no longer become the one that Uzbeks love so much. However, with other types of meat components it will turn out no worse.

How to cook Basma

Prepare your ingredients.

Rinse the beef, cut into large pieces.

Place the meat in the bottom of the cauldron. If there is a fat tail, place it on the bottom, then the meat.

Cut the carrots into rings and the onion into half rings.

Lightly salt the meat and sprinkle with spices.

Place onions on top.

Then carrots.

Place whole potatoes on top.

Remove the top few leaves from the cabbage and reserve them for the top of the dish. Add garlic. Coarsely chop the cabbage and place on top.

Sprinkle salt, spices, and cumin on top.

Cover the top tightly with cabbage leaves. Cover with a lid and place over high heat. When you hear bubbling, turn the heat down to the lowest setting.

Cook over low heat for 1 hour 40 minutes. Turn off the heat, leave to stand for 20 minutes.

Take a large dish. Remove the lid from the cauldron, cover the cauldron with a dish and turn it over. This beauty will come out on a plate.

This is an incredibly tasty and aromatic dish! Try it!

How to replace some ingredients

Lamb is often replaced with beef or, for example, chicken. Only in such recipes will it be necessary to add at least non-flavored vegetable oil to the cauldron. This will allow the ingredients not to burn and spoil the taste and mood.

The article presents the simplest recipe. It consists of a minimum of products. However, if desired, you can supplement the vegetable mixture with zucchini and eggplant. Pre-peel the zucchini and cut it like tomatoes into slices of the same thickness. Do the same with the eggplants, just do not peel them. Place the zucchini or eggplant layer in the cauldron before adding the potatoes, and otherwise follow the recipe.

» » Basma in Uzbek - recipe for cooking in a cauldron

Hello dear friends! Basma recipe in Uzbek with photos step by step today in our execution. How to cook basma, this is an Uzbek dish, and it is also called damlama. It is prepared from vegetables and meat, without water, that is, in its own juice. It turns out very tasty. We will cook basma in a cauldron; if you don’t have one, then a saucepan will do.

People in Uzbekistan love to cook this dish; they cook it both in summer and autumn and always eat it with great pleasure. We hope that you will like this dish and that you will cook it for your family.

How to cook Uzbek beef basma in a slow cooker

Uzbek basma in a slow cooker is very simple to prepare, but it will take you at least 45 minutes to prepare and cut the food.
The multicooker (like the cauldron in the classic version of preparing basma) does not need to be heated; all products are placed in a cold bowl. First, thinly chopped pieces of bacon are sent to the bottom - they are needed to prevent the dish from burning, since the basma recipe does not include the use of oil.

Then you should do the meat. Wash the beef fillet, dry it slightly and cut into large pieces.

Place a layer of meat on the bacon, sprinkle generously with salt, black pepper, paprika and cumin.

Divide the peeled onion into large half rings.

Place chopped onion on the beef layer.

Cut the carrots into rings about half a centimeter thick.

Then place the chopped vegetable on the onion layer and salt well.

Tomatoes for Uzbek basma are also cut into rings.

Place a “tomato” layer on top of the carrots.

Now it's time to get to work on the zucchini. Remove the skin and cut the vegetable into circles approximately 7 mm thick.

Place the zucchini slices on the tomatoes, salt the vegetables again and sprinkle with spices.

Now put the potatoes into the multicooker bowl (it is better to cut large tubers into several parts) and a whole head of fresh garlic.

Wash the sweet pepper, remove seeds and cut into small half rings.

Place it in the multicooker bowl and add a bunch of fresh parsley there.

Separate several large outer leaves from the cabbage fork.

Finely chop the rest.

Place shredded cabbage in the slow cooker, lightly crushing it with your hands, and add plenty of salt so that the vegetable releases juice during the stewing process.

Finally, the final stage of laying the products is that your basma needs to be carefully covered with whole cabbage leaves.

In order for basma in a slow cooker to be a great success, it is advisable to place some kind of pressure on top of the vegetables, for example, an ordinary plate.

Now all you have to do is close the lid and set the “Stew” program for 2 hours. While the basma is cooking, you should not open the multicooker! At the end of the program, open the lid, remove the cabbage leaves and garlic, then carefully stir the ingredients and place the delicious, rich dish on plates.

Bon appetit!

(emphasis on the last syllable) is a dish of Uzbek cuisine. Nourishing, tasty, aromatic and at the same time quite simple to prepare.

Even Basma

and it takes 2-2½ hours to cook, but most of the time will be spent stewing.
And the role of the cook is only to cut all the ingredients. Of course, in terms of ease of cutting and quantity of ingredients, basma
is far from Norwegian - everything is quite simple there, but in terms of aroma and abundance of different tastes, basma wins.

Uzbek basma is very similar to, but there are also differences - primarily the presence of cabbage. And it’s best to cook canakhi in a large clay pot, and not in a cauldron.

For basma you will need

Mutton. 600 gr.
Fat tail fat. 50-70 gr. If it is not available, use 80-100 grams of odorless vegetable oil.
Potato. 600 gr. It's better to have very small tubers.
Carrot. 1-2 pcs.
Onion. 2 large onions.
Eggplant. 1-2 large or several small ones.
Tomatoes. 4-5 medium.
Bell pepper. 1-4 pcs. Taste.
Garlic. 1 head.
Hot peppers. Fresh. 1-2 pcs.
Cabbage. A small head of cabbage.
Zira. There's black cumin here. Taste.
Dried hot pepper. Taste.
Coriander. Grains or ground. Taste.
Ground black pepper. Taste.
Basil. Dried or fresh. Taste.
Salt. Taste.

We are preparing basma.

In this case, the preparation of basma was organized quite spontaneously. I just pulled the wrong piece of meat out of the freezer before work. So, upon returning home, I had to quickly figure out what exactly to cook from this thawed piece of lamb and what I had in the house. Since there was almost everything for basma, with the exception of fat tail fat, I decided to cook basma. Of course, the ideal option is to cook basma in a large cauldron and over coals, but it is extremely problematic to implement this in an apartment. So we will make do with a small home cauldron and a stove.

All preparation of products consists only of cutting and laying out the sliced products in layers in a cold cauldron.

First, cut the tail fat into slices and line the bottom of the cauldron with them. If you don’t have fat tail fat in the refrigerator, then replace fat tail fat with 80-100 grams of odorless vegetable oil.

Then cut the meat into small pieces and place them on top of the fat tail. Sprinkle with a little salt and some spices.

Cut the onion into half rings, carrots into thick circles.

Place on top of the meat. Sprinkle with some spices again.

Cut the tomato and bell pepper into small pieces.

Place the next layer in the cauldron. Sprinkle with spices again and add a little salt.

Cut the eggplants into thick half rings and place them in a cauldron on top of the tomatoes.

We peel the potatoes and, if the tubers are small, then place them whole on the eggplants. If it is large, then cut it in half or into 3 parts. You need to try to make sure that the potatoes and tomatoes do not touch.

We cut the cabbage into very large pieces and also place it in the cauldron. We also put 1-2 pods of hot pepper in the cauldron. Check that the pepper pods are not cracked or otherwise damaged. Otherwise, you risk getting a very spicy dish.

We peel the head of garlic from the top paper peel and, without breaking it, place it in a cauldron.

Sprinkle with the remaining spices, salt and add fresh or dried basil.

Now it is important to properly close the cauldron so that the moisture does not evaporate during stewing. Because in Basma

If no water is added, then the meat and vegetables are stewed exclusively in their own juices. So there is no way to lose this wonderful broth due to evaporation.

I covered the homemade cauldron with foil and tightly closed the lid on top.

» » Basma in Uzbek - recipe for cooking in a cauldron

Various vegetables can be used, we will prepare from:

Eggplants – 400 gr.;
Carrots – 200 gr.;
Bell pepper – 200-250 gr.;
Tomatoes – 400 gr.;
Potatoes – 400 gr.;
Cabbage – 400 gr.;
Garlic – 1 head;
Onion – 200 gr.;
Apples – 2 pcs.;
Meat – 700 gr.;
Salt - to taste;
Zira – 4 gr.;
Coriander – 4 gr.;
Barberry – 5 gr.;
Coriander-based spice mixture;
Hot pepper (chili) - to taste;
Dill;
Basil.

First of all, clean and cut the vegetables and meat.

We cut the tomatoes into rings one centimeter thick; we cut the carrots and eggplants in the same way.

Cut the onion into half rings, and cut the bell pepper into small pieces.

Coarsely chop the cabbage and leave three leaves to cover the top of the dish.

Cut the potatoes into four parts.

Leave the garlic and apples whole.

We took the meat and cut it into ribs into equal large pieces.

We begin to put everything into the cauldron. Pour a little vegetable oil into the cauldron, about 50 milliliters. If the meat is fatty, for example, lamb with fat tail, then less oil can be used.

Place the meat bone side down.

10.

Then lay out the carrots.

11.

Place potatoes in the next layer.

12.

Add half of the chopped onion on top of the potatoes.

14.

Place eggplants in the next layer.

15.

Place a whole, unpeeled head of garlic in the middle.

16.

Place tomatoes cut into rings around the garlic.

17.

Sprinkle everything evenly with the remaining onion.

18.

Place two whole apples in the center; choose sweet and sour varieties.

19.

We lay apples with cabbage.

20.

Sprinkle with barberries.

21.

Sprinkle with a coriander-based spice mixture.

22.

Add cumin to make it smell good by rubbing it in your palms.

23.

Add a piece of hot chili pepper.

24.

We put any greens on top, you can use cilantro, parsley, we like to do it with dill.

25.

Add a few basil leaves for flavor.

26.

Let's add a little salt, then, when it boils, test for salt, the vegetables will release juice if anything can be added.

27.

Cover the contents of the cauldron with cabbage leaves.

28.

Now put it on the fire, cover it with a lid, give the vegetables a chance to warm up and let out the juice. Simmer over medium heat for one and a half hours.

. So, our dish basma recipe in Uzbek with photos is ready step by step, exactly an hour and a half passed since we closed the lid and cooked over low heat.

30.

Place on a platter and serve.

31.

We remove the top leaves of the cabbage; by them you can determine the readiness of the dish; if they are ready, then everything below is ready too. We also remove greens.

32.

Place on a plate the same way as before without stirring.

33.

Place garlic on top and pour juice on top. If the apples are boiled, you don’t have to put them out.

The list of ingredients for basma can be changed - add to the main set, if possible and at will, all other products from the recipe. The main thing is to follow two rules: place below what takes longer to cook, and do not confuse potatoes with tomatoes (tomatoes are always lower than potatoes).

The required set of products for basma includes:

meat - lamb or beef (you can have both fat and bones);
onions - in quantities almost equal to the weight of meat;
carrots, tomatoes, peppers and cabbage;
garlic, spices, herbs.

Optionally you can add:

eggplants and zucchini;
hot capsicum;
quince or firm green apples;
green beans.

How to cook basma at home?

Total cooking time: 1.5-2 hours

Number of servings: 15

Required Products:

Meat (beef or lamb) – 1 kg
New potatoes – 700 g
Carrots – 350 g
Onions – 1 kg
Cabbage – 600-700 g
Salt - to taste

The ingredients are optional, but if you have them you can add:

Medium-sized tomatoes – 4 pcs.
Eggplant – 2 pieces
Buryak (sweet) – 1 pc.
Hot pepper – 1-2 pcs.
Quince – 1-2 pcs.
Green apples – 2 pcs.
Cucumber – 2-3 pcs.
Greens - a bunch
Seasonings – dried herbs, cumin

First of all, wash a piece of meat, cut it into medium-sized pieces and place them in a cold cauldron. We lay it out in such a way that the fat layer is on the bottom, as it will serve as a substitute for vegetable oil. If the meat is caught without a greasy layer, you can take a separate piece of lard and place it at the very bottom of the container. If there are bones and cartilage in a piece of meat, separate them from the fillet and place them on a layer of fat. In all cases, the fillet should lie on top of all ingredients. Season and add some spices listed in the recipe.
Then we take the onions and peel them. Using a sharp knife, cut the vegetable into rings.

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Place them on top of the meat. Then we take the tomatoes, carefully removing the skin to get juicy pulp. We cut them into small pieces, which we place on the onion.

It is important to know! Be sure to follow the sequence of actions, that is, place the tomatoes after the onions. If you cover potatoes with tomato, they will immediately become hard and may not be fully cooked.

Next comes a layer of carrots. To do this, we peel it from the outer skin and cut it into thin circles. Place whole potatoes on top of the carrots, after washing them first. If it is large, cut it into several equal parts to make it convenient to portion and eat. Add vegetables on top.

We cut all the remaining products into small pieces and place them in a cauldron. The result should be a bright and beautiful fruit and vegetable mix. The top of the resulting mixture will be peeled heads of garlic, whole hot peppers and herbs. Sprinkle spices on top.

The final product will be cabbage. Carefully remove the upper petals and put them aside. Finely chop the remaining portion on a board. Salt the shredded cabbage and sprinkle it over the entire mass.

Cover everything on top with leaves. Then we take the lid from the cauldron and firmly press down all the products that protrude from it. As a result, the cauldron should be tightly closed.

Helpful advice! To press tightly, you can use a separate bowl loaded with cereal.

Place the cauldron on the stove. First, turn the heat to medium for about 15 minutes. Then, when we realize that the contents of the container are boiling, we reduce the heat and simmer the product for 50-60 minutes.

It is important to know! When reducing the heat, it is necessary to maintain the boiling process, otherwise the ingredients may not be fully cooked.

Periodically check the readiness of the dish by removing the lid. Just do this with caution, as the jet of hot steam can burn your hands and face.

This dish must be served on a large, beautiful plate for maximum surprise. First, lay out the cabbage leaves. For now, put the garlic and pepper aside, trying to maintain their integrity. Then we take out all the products one by one. As a result, the meat will lie at the very top. This splendor will be decorated with pepper and garlic.

We still have some broth in the cauldron that we can pour over our basma.

Basma or Dymlyama: what's the difference?

Basma is very often confused with another popular Uzbek dish called. They are really similar, but only at first glance. What is the difference between basma and smoke? They have different cooking techniques, composition and taste. In basma, meat and vegetables are laid out in a cold cauldron in layers, sprinkled with spices, the whole thing is tightly closed with a lid and placed on low heat. In smoke - everything is pre-fried at high temperature and only then stewed.

And one more thing - you can add anything from vegetables to basma, as long as you like it yourself. But the composition of smoke is more ascetic; as a rule, there is no cabbage or eggplant. Therefore, the taste of the dishes differs significantly.

Total time: 2.5 hours | Cooking time: 2 hours Yield: 4 servings | Calories: 99.07

Step-by-step preparation

Wash 270 grams of zucchini and 330 grams of eggplant thoroughly and cut into wide circles.
Wash 600 grams of sweet pepper and cut it into slices from the core.
Peel, wash and cut 400 grams of onion into wide half rings.
Wash 350 grams of cabbage, remove the top leaves and cut into wide strips.
Wash 600 grams of tomatoes and cut each fruit into four parts.
Peel and wash 450 grams of potatoes. Cut 100 grams of fat tail fat into thin strips.
Wash and cut into pieces 1.2 kilograms of fresh lamb. Place fat tail fat on the bottom of the wok, and half of the chopped lamb on top. Instead of such a frying pan, you can use a cauldron or a saucepan with a wide bottom. Lightly add meat and fry for several minutes without stirring.
Add onion to the meat and spread it in a layer. Place the tomato quarters on the onion and add more salt.
Place zucchini and eggplant on the tomatoes and add salt again.
Season with 10 grams of sweet paprika, 3 grams of ground coriander, 1 gram of red chili pepper, 2 grams of cumin seeds, 100 peppercorns. Place 3 heads of garlic, unpeeled and washed, in a frying pan.
Lay the lamb again in a layer and add salt. It is very important to calculate the amount of salt, because almost every layer should be salted. Place all the peeled potatoes in a circle on the sides of the frying pan, and place 1 pod of hot pepper, pre-washed, in the center. Cover everything on top with a layer of cabbage and season with 5 grams of sweet paprika, 1 gram of red chili pepper, 2 grams of ground coriander.
Wash, dry from liquid and chop 30 grams of fresh cilantro, 20 grams of fresh parsley and 20 grams of fresh basil. Sprinkle the entire dish with a thick layer of chopped herbs. Lay out the next layer of sweet pepper slices, add some salt and cover it all with cabbage leaves.
Cover the frying pan with a lid and simmer everything over low heat for 2.5 hours. Under no circumstances should you stir, all the ingredients give juice and soak each other, so make sure in advance that your dishes don’t burn.
Remove the cabbage leaves from the finished dish and decorate everything with herbs. Divide into portions and serve.

Ingredients

lamb (on the bone) – 500 g
onions – 400 g
potatoes – 300 g
carrots – 100 g
bell pepper – 100 g
eggplant – 100 g
white cabbage – 100 g
tomatoes – 100 g
garlic – 1 head
dry cumin – 1 tsp.
coriander – 1 tsp.
fat tail/vegetable oil – 30 g/2 tbsp. l.
salt – 1 tbsp. l. or to taste
dill and parsley - 0.5 bunch each.
hot capsicum – 1 pc.