Have you tried domlama? How to cook domlama (recipe)

A dish of Uzbek cuisine, damlama, the recipe for which involves the use of meat and vegetables, takes quite a long time to prepare. Translated from Uzbek, the name literally means “stew, steam.” There are several variations of the name of the dish. It is called dumlyama, smokey or dimlama, but the recipes and principles for preparing all these treats are very similar, and the result is an incredibly tasty, satisfying and healthy dish.

To prepare damlama, a deep, thick-walled vessel is required. The ideal option would be a cauldron, but modern kitchen appliances are also suitable; for example, it can be stewed in a slow cooker. Damlama is traditionally cooked over an open fire, but if you do it at home, then a regular stove is quite suitable for preparing the dish.

Damlama with lamb

Ingredients:

• 700 g lamb;
• 100 g fat tail fat;
• 500 g potatoes;
• 300 g carrots;
• 2 onions;
• 400 g white cabbage;
• 2-3 large tomatoes;
• cumin;
• ground red pepper;
• black peppercorns (10 pcs.);
• 4 bay leaves;
• salt.

Rinse the lard under running cool water and cut into small pieces. Place the cauldron on the stove and put lard in it. When the fat has rendered, remove the cracklings, reduce the heat, and let the fat cool slightly.

Products for damlama should be cut into fairly large pieces. Rinse the lamb under running water and cut into pieces of approximately 100-150 g each. Peel the vegetables. Cut the onions and tomatoes into large rings. Do the same operation with carrots, cabbage and potatoes. If the potatoes are small, they can be cooked whole.

Place the meat in a cauldron with melted fat and fry the pieces on all sides until golden brown. The cauldron should be covered with a lid; during frying, stir the lamb periodically and make sure that the meat does not burn. This technique will allow it to remain juicy inside.

Salt the meat, season with pepper, cumin, and add a bay leaf. Place a layer of onions on top of the fried lamb, then carrots, cabbage, potatoes and tomatoes. Lightly salt each layer, season with red pepper and add bay leaf. Lightly press down the ingredients.

Cover the cauldron with a lid; it should fit very tightly so that steam does not break out. Reduce the heat and simmer the damlama for 1-1.5 hours, and 30 minutes after the start of simmering, remove the lid and make several holes in the dish. When the damlama is almost ready, mix everything carefully, cover the cauldron with a lid and simmer for another 5 minutes. Serve to the table, generously sprinkled with herbs.

Domlama recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “domlama”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Domlam is 104.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Damlama in a slow cooker

A multicooker is a wonderful invention that allows you to cook dishes without fat and save the housewife’s time.

There are a huge number of variations of this dish; recipes differ in the quantity and composition of ingredients. You can put almost any seasonal vegetables in the damlama. Potatoes can be replaced with pumpkin or zucchini. Some recipes call for quince and other fruits, which add a special piquancy to the dish, and instead of tomatoes in winter, you can use tomato paste. There are also recipes for vegetarian damlama.

To prepare damlama in a slow cooker, take a piece of lamb or beef, vegetables (onions, carrots, tomatoes, potatoes, etc.) and herbs. You will also need spices, bay leaf and salt.

Cut the meat into pieces. Peel the vegetables and chop coarsely. Place a layer of meat in the multicooker bowl, place vegetables on it in layers, salt and season each with spices.

Place a bay leaf on the last layer. Place the bowl in the multicooker and set the stewing program for 2 hours. When the dish is ready, carefully mix the layers. Sprinkle the damlamu generously with chopped herbs and serve hot.

With beef

Ingredients:

• 1.5 kg of beef (you can use brisket);
• 2 eggplants;
• small shalgan - 4 pieces;
• 3 onions;
• 5 pieces. bell pepper;
• 4 carrots;
• 8 pcs. medium potatoes;
• 3 tomatoes;
• top leaves of cabbage;
• 1 head of garlic;
• 200 g chickpeas;
• ½ teaspoon of cumin;
• 4 tbsp. spoons of vegetable oil;
• a bunch of cilantro;
• salt and pepper to taste.

Ingredients for domlama may vary, everyone adds products to their own taste

Preparation:

1. In the evening, place the chickpeas in a bowl, add cold water (there should be twice as much water in volume as the chickpeas) and leave overnight.
2. Coarsely chop the beef, fry in vegetable oil in a cauldron until golden brown, add salt, pepper, and cumin. (In the future, you need to lightly add salt and pepper to each layer).
3. Drain the chickpeas, place them in the meat and fry for another five minutes.
4. Cut the onion into rings and add part of it to the cauldron.
5. Cut large carrots into 2 cm thick circles (small and thin ones - lengthwise into slices) and place on the onion.
6. The next layer is bell pepper cut into slices.
7. Next - half the remaining onion rings and shalgan, cut into 4 parts.
8. Place eggplant rings and grated garlic on top of the shalgan.
9. Then come tomatoes in rings, potatoes in quarters, leftover onions and greens.
10. Cover the contents of the cauldron with the top cabbage leaves, close the lid tightly and place on the fire for two hours.
11. Place the finished domlyama on a flat dish, pour over the resulting juice, and sprinkle chopped herbs on top.

It is important to know: in order for the potatoes to crumble, the tomatoes must be located under them. It is highly advisable to add shalgan to the dish: it gives the dish a special taste.

Damlama with chicken

For those who are on a diet, chicken damlama will be very useful.

You will need:

• 300 g chicken breast;
• 3 medium sized eggplants;
• 3 large potatoes;
• 0.5 heads of cabbage;
• 1 onion;
• 1 large carrot;
• 1 bell pepper;
• 1/3 pod of hot red pepper;
• 3 tablespoons vegetable oil;
• 3 cloves of garlic;
• 3 tomatoes;
• salt, ground black pepper - to taste;
• 1 bunch of greens.

The main feature of preparing damlama according to this recipe is that all the products included in its composition are cooked at the same time, thereby filling each other with their aromas. Cut the chicken breast into large strips. Eggplants, potatoes, carrots and tomatoes - in circles, and sweet bell peppers and onions - in rings. Chop the cabbage fairly coarsely. Chop the greens and garlic.

Once all the ingredients are prepared, you can proceed directly to preparing the chicken damlama. Grease a cauldron or other thick-walled dish with vegetable oil, and pour the rest onto the bottom. Next, lay out the products in layers, seasoning each with salt and pepper.

The first layer is eggplant, put the chicken on it, then onions, carrots, potatoes, cabbage. Mix the greens with garlic and place on top of the cabbage layer, then add the tomato slices and bell peppers to the cauldron. Place a plate on top of the food and press down lightly. Then remove it, cover the cauldron with a lid and put the dish to simmer over low heat. Chicken damlama will be ready in 1.5 hours.

Domlama without meat

What will be needed:

• onion - 300 g;
• carrots - 300 g;
• sweet pepper - 500 g;
• garlic - 50 g;
• potatoes - 800 g;
• eggplants - 1 kg;
• tomatoes - 600 g;
• vegetable oil - 150 ml;
• spices;
• salt.

How to cook:

1. Process the onion and cut into rings or half rings.
2. Process the carrots and cut into half slices.
3. Process the potatoes, cut them into large slices, strips, cubes or slices.
4. Process the eggplants and cut them into large strips or cubes.
5. Process sweet peppers. Cut into four pieces lengthwise.
6. Cut the tomatoes into large slices.
7. Heat the oil in a thick-bottomed container. Place in it in layers: onions, carrots, potatoes, eggplants, peppers, tomatoes. Add a little salt and pepper to each layer. Cover the dish with a lid. The fire should be moderate. As soon as the contents begin to boil, reduce the heat to low. Cook for about an hour.

Calorie content per 100 g: 74.59 kcal

Damlama with fish

A huge number of variations have been invented on the theme of damlama. Try cooking a dish with fish. This is a very simple recipe, damlama turns out to be dietary and can be served even during fasting.

You will need the following ingredients:

• 1 kg white fish fillet (for example, hake);
• 3 tablespoons vegetable oil;
• 4 medium-sized onions or 2 large ones;
• 3 carrots;
• 3 bell peppers;
• 1 hot pepper;
• 1 medium sized zucchini;
• 3 tomatoes;
• 3 cloves of garlic;
• 5 potatoes;
• 1/3 head of cabbage;
• 2 bay leaves;
• 1 bunch of greens;
• salt, peppercorns.

Cut the fish fillet into large pieces. Pour vegetable oil into the bottom of the cauldron and place the fish. Peel the vegetables and cut into large pieces. Place them on the fish in layers in random order, adding salt and pepper to each one.

Place the last layer of chopped herbs with garlic, add a bay leaf, a hot pod and black peppercorns. Place the cauldron on the stove and simmer the damlama with fish for 2 hours. This recipe can also be prepared in a slow cooker.

Domlama in Uzbek: cooking recipe

Domlama in Uzbek is a juicy and tasty vegetable dish made from lamb or beef. It is simple and relatively quick to prepare. Domlama at the stake is especially good. If you suddenly have such an opportunity, be sure to cook the dish on a real live fire.

Recipe

Meat, vegetables and herbs are a traditional combination for which Uzbek cuisine is famous. Domlama is no exception. To prepare it you will need the following products:

• meat (lamb, beef) - about 1 kg;
• about 1 kg (7-8 medium-sized tubers) of potatoes;
• several (3-4 pcs.) heads of onions;
• medium-sized forks of white cabbage (700-800 grams);
• several (2-3 pcs.) bell peppers;
• 5-6 ripe medium-sized tomato fruits;
• head of garlic;
• a bunch of cilantro, parsley, basil;
• salt, pepper, water.

Ingredients that are optional:

• cauliflower (or broccoli) – about 300 grams;
• eggplant and zucchini - one medium vegetable each;
• green beans (can be frozen) - about 300 grams.

How is Domlama prepared in Uzbek? The classic recipe involves cooking exclusively from lamb. There is also such a thing as the fact that meat and onions are not pre-fried. Based on your own taste preferences and the availability of certain products at your disposal, you can create your own method of preparing domlama. The required ingredients for this dish must be all the components indicated in the first part of the recipe. Depending on the season, you can add peas and mushrooms to the dish, or replace tomatoes with tomato paste. So, let's start cooking.

1 step

Cut the meat into small cubes, approximately 3x3 cm. Heat oil in a cauldron (ideally you should have lamb fat) and fry the lamb in it until golden brown. The fire should be as strong as possible.

Step 2

Coarsely chop the onion. Add to meat. Fry until soft and golden brown. Pour in a glass of broth or plain water. Now the meat and onions need to be simmered for 20 minutes.

Step 3

While the meat is stewing, prepare the vegetables. Wash, clean. Cut into equal large pieces. For example, medium-sized potatoes - into 2-4 parts, carrots - into rings, tomatoes - into mugs, cabbage - into large slices, etc. Only greens and garlic should be finely chopped. They need to be mixed in a separate bowl.

Step 4

The meat has been stewed, now start laying out layers of a dish called “domlyama in Uzbek”. Set the fire under the cauldron to minimum so that the lower part does not burn. Follow the principle: the longer a vegetable is cooked, the closer it should be to the meat. You can use this order of layers: potatoes, carrots, cabbage, zucchini (eggplant), beans, bell pepper. The “tower” is completed by tomatoes. Under no circumstances should they be placed next to potatoes, otherwise they will not cook. Each layer must be salted, peppered and sprinkled generously with a mixture of garlic and herbs.

Step 5

Close the cauldron with a lid. Turn up the heat slightly. Wait until the dish starts to boil. A gurgling sound will tell you this. As soon as it appears, reduce the heat to below medium and simmer for 30 minutes without opening the lid.

Step 6

As soon as the specified time has elapsed, the cauldron can be turned off. Ideally, Uzbek-style domlama is served on a large platter. To do this, you need to carefully turn the entire cauldron over. But you can simply put the domlama on plates, capturing all the layers. Herbs, garlic and vegetables will not only provide the dish with a delicious broth, but also saturate it with a special aroma. Therefore, do not overload the house with spices. Just add red or black pepper.

How to cook homemade on a fire

An excellent option for lunch in nature. To cook over a fire, you need a cauldron. The recipe below is for a party of four people.

Advice

Fat tail fat is often difficult to find in the city. Besides, not everyone loves him. If you cook over a fire, you can do without it.

Ingredients

• lamb or veal - 600 g;
• tail fat - 150 g;
• potatoes - 1 kg;
• bell pepper - 2 pcs.;
• carrots – 0.5 kg;
• eggplant – 2 pcs.;
• onions - 2 pcs.;
• cabbage - 1 pc.;
• tomatoes - 2 pcs.;
• salt - 1 tsp;
• spices - to taste (cumin, pepper, paprika, garlic, chili);
• vegetable oil for frying - 50-60 ml.

Step-by-step preparation

1. Melt fat tail fat in a well-heated cauldron. Be sure to remove the cracklings. Pour in vegetable oil.
2. Throw coarsely chopped pieces of meat (the size of a fist) into hot oil. Fry quickly. There is no need to try to bring it to readiness - now you just need to create a crust that will hold the meat juice in the piece.
3. Cut the carrots into slices or strips, and the onion into rings.
4. Turn down the fire to reduce the heat.
5. Cover the meat with a layer of carrots. After a little time, add the onion.
6. When the onions and carrots get tired, add spices. Add salt.
7. We begin to put vegetables in the cauldron. Follow the rule: the more time it takes to prepare an ingredient, the lower it is placed. We lay out the layers in order: potatoes with whole tubers, cabbage - coarsely cut into squares. Leave the top leaves for the final stage. Then come the eggplants (remove the skin, cut into rings), bell pepper (chopped into large strips). Cover everything with spices again.
8. Lay out the tomato rings. Cover the dish with large cabbage leaves to help the domlyama stew better.
9. Keep the cauldron on low heat with the lid on for 1.5-2 hours. Do not mix under any circumstances.

Advice

2-3 heads of garlic, without disassembling into slices, can be placed deep into the dish. This will give it a special taste and aroma.

A separate point is presentation. Carefully place the meat and vegetables on a plate so as not to fall apart. Generously pour the gravy from meat and vegetable juices formed during the stewing process over the house. Don't rush to throw away whole cabbage leaves - they have also absorbed a lot of juice, so they are very tasty! Before serving, you can decorate with herbs.