Basma dish. Uzbek-style lamb basma (in a cauldron). Uzbek dish basma. Recipe

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Be sure to check out the Uzbek-style basma recipe with step-by-step photos. You will learn what ingredients are used in this dish. How to prepare them.

7 servings

3 hours

130 kcal

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Read a lot of useful information about preparing basma in Uzbek and look at the recipe with photos step by step. He will help you learn some of the nuances and secrets of this wonderful dish. You can also get the necessary lists of ingredients and kitchen utensils that will be useful in the process. Find out how much time it takes to prepare food and prepare a dish. How many calories are in ready-made basma?

Kitchen appliances and utensils: a wok frying pan with a lid or a cauldron or a saucepan with a wide bottom, a knife, a cutting board, a kitchen scale, a hob.

Ingredients

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.

Video recipe

In this video you will see step-by-step preparation of real Uzbek basma. This dish can diversify and expand your culinary horizons. Your family and friends will definitely ask for more.

Basma is one of the simplest dishes of Uzbek cuisine, which always turns out very tasty. A dish that can be modified to suit your taste and the availability of seasonal vegetables. Basma is meat cooked in a cauldron along with vegetables. The peculiarity of this dish is the slow simmering of the ingredients in their own juice. The required ingredients of basma are meat, cabbage, potatoes, onions, and carrots. I'll also add bell peppers and tomatoes. You can take any meat, preferably one with fat. All ingredients of the dish are laid out in a cauldron in layers; the Uzbek basma is not mixed during the cooking process.

Let's prepare all the products for basma.

Pour vegetable oil into the cauldron. Place the meat, cut into portions. Salt and pepper the meat.

Cut bell peppers of different colors into thin strips. It is advisable to add as much onion as possible; it will add juiciness to the meat. Cut the onion into quarters and then into thin slices. Place onion on the meat and then bell pepper.

Cut the carrots into circles or at an angle, into pieces of medium thickness. Place the carrots in the cauldron in the next layer.

Place dry chili peppers, whole pods, in a cauldron along with the heads of garlic.

Peel the potatoes and cut them into quarters. Cut the tomatoes into halves; if you have large tomatoes, cut them into medium-sized slices. Place potatoes and tomatoes in another layer. Salt the potatoes and tomatoes well.

Remove 3-4 whole leaves from a whole head of cabbage, put them aside, we will need them later. Cut the rest of the cabbage into thin slices. Place the cabbage on top of the potatoes, salt it and sprinkle with smoked paprika.

Cover the top of the dish with whole cabbage leaves, as shown in the photo. You can place a weight on top to compress the layers a little. I didn't put a load. Place the cauldron on low heat. I also covered the cauldron with a lid to prevent steam from evaporating. Simmer the basma for about 40 minutes without stirring. The aromas of the dish will simply drive you crazy!

Place the finished basma on a common dish and serve.

Uzbek basma turns out to be nourishing, aromatic and self-sufficient. Bon appetit!

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 (possibly with 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.

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

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.

Preparation

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Place the lamb on the bottom of the cauldron (if you have a fat tail, then put it at the very bottom, if not, then pour in 2-3 tablespoons of oil). Try to lay it with the fat layers facing down. Salt and pepper the meat, sprinkle with cumin and ground coriander.

Peel the onion, cut into half rings, pour on top of the meat and be sure to add salt. You need a lot of onions, it will give a lot of juice necessary for stewing, and also compensate for the “heavy” fatty lamb and give the signature taste of smoke.

Next are tomatoes. Cut them into thick slices and spread them in an even layer.

Cut the carrots in approximately the same way, into large circles. Place on top, add salt, sprinkle with cumin and coriander.

Cut sweet bell peppers (preferably red) into large pieces and place on top of the carrots, add salt.

The final layer is potatoes. Peel and discard whole. If you have quince, add it mixed with potatoes.

Place a bouquet of greens (sprigs), garlic (whole, peeled from the roots and outer husks) and hot peppers (whole).

And finally, cabbage. The top few leaves should be immediately removed from the head of cabbage and set aside. Chop some of the cabbage coarsely, rub it with salt and cumin with your hands, and lay it out in a mound.

Cover with whole, top leaves. You will get an impressive amount of vegetables (I have a 3-liter cauldron). You can cover the dish on top and press down. I covered it with a heavy cast iron lid and pressed it with a weight on top so that steam would not escape from under the lid. The lid must cover the cauldron very tightly!

Place the cauldron on high heat. Keep it on high heat for the first 15 minutes so that everything inside boils and starts to sizzle. Then reduce the heat to low and leave the basma alone for 1.5-2 hours. During this time, the vegetables will give a lot of their own juice and will be greatly extinguished. It's time to take the lid off!

Remove the top cabbage leaves and place them immediately on a large dish, like a “substrate” on which you will place the meat and vegetables. Place everything from the cauldron in the reverse order, that is, first chopped cabbage, then eggplants with potatoes, peppers with carrots and tomatoes on top, and a pile of lamb on top.

The aroma is amazing! The meat is so soft that it can be removed from the bones, the vegetables are soft and there is a lot of broth. It's so delicious that you won't have anything left for tomorrow! Bon appetit!

Uzbek cuisine is very ancient and varied. Therefore, most of the recipes have passed more than one generation before reaching the table.

And today we present a very simple and tasty dish - Uzbek Basma.

It is based on traditional ingredients. They may change. But the main composition remains unchanged.

The dish is steamed and has a delicious taste. And the combination of spices and vegetables adds a spicy twist and improves the taste of the meat.

Traditional Uzbek basma is prepared in a cauldron over a fire. But at home it turns out no worse. The combination of traditional aroma and a set of spices will give housewives a real masterpiece that any man will appreciate.

It is considered a traditional dish of the national cuisine of Uzbekistan. And it’s very easy to prepare. To do this, you need a cauldron (or a round duck pot) and the main ingredient - lamb (or other meat at your discretion, you can even use fatty chicken).

To prepare a dish for a cauldron ≈ 1.25 liters, you will need the following products:

meat (500 g);
onions (200 gr);
carrots (100 g);
tomatoes (100 gr);
bell pepper (50 g) (preferably different colors);
potatoes (300 g);
cabbage (500 g);
chilli;
cumin seeds;
ground coriander;
black peppercorns;
ground paprika;
cilantro;
garlic;
basil;
khmeli-suneli;
parsley.

Attention! To prepare traditional basma faster, you can use a food processor.

1. All food should be washed and prepared. Peel the potatoes and carrots, remove the seeds from the bell pepper.

2. The main thing is the meat. It should be cut into portions and separated from the bone. Then vegetable oil is poured into the cauldron, placed at the very bottom and thoroughly rubbed with salt and spices.

3. Cut multi-colored bell peppers into slices and place on top of the meat.

4. Along with it, add tomatoes, cut into circles.

5. After the bell pepper comes the onion. You don't have to feel sorry for him. Divide one onion into four parts and slice each piece thinly. Or cut it into half rings.

6. Cut the whole carrots into thin slices.

7. Do not cut the chili together with the garlic and do not peel it. And we lay it out whole after the carrots.

8. Cut the potatoes into four pieces in large pieces.

9. Remove 3-4 pieces from white cabbage. sheets and place them aside. They will still come in handy.

10. Separate the stalk and finely chop it.

11. Add greens.

12. Now we take the cabbage leaves that we set aside and cover all the food like a blanket. Make sure that all the ingredients are wrapped under the cabbage coat.

Attention! To compress the layers, you can put a weight.

13. Place the cauldron on the stove and turn on low heat. Cover with a lid and leave to simmer for 40 minutes. Do not mix the ingredients.

If you did everything correctly, the fat from the meat should have melted, and the cabbage leaves will retain steam, moisture and gradually cook the juicy meat.

After 40 min. The cauldron is removed from the stove, the cabbage leaves are removed. Everything that is prepared is traditionally placed in a deep, large dish and served to the table.

Recipe for basma on the fire

Any food cooked over a fire tastes much better. And if it is basma, it will be difficult for guests to resist the national Uzbek cuisine. Pamper them with an unusual dish made over real fire.

Attention! The quantity of products is calculated for a cauldron with a volume of ≈ 5 liters.

So, first you need to stock up on products:

meat (2 kg);
fat tail lard (200 g) or olive oil (12 tbsp);
onions (1 kg);
carrots (500 g);
tomatoes (500 gr);
eggplants (2 pcs.);
bell pepper (3 pcs.) (preferably different colors);
potatoes (500 g);
garlic (3 pcs.);
chili pepper (1 pc.).
cabbage (1 kg);
a bunch of dill;
a bunch of parsley;
bunch of basil;

Add spices to taste:

cumin seeds;
ground coriander;
paprika;
khmeli-suneli.

1. The meat must be cut into equal parts. All fat should be separated from the pulp. In lamb this is fat tail fat.

3. Do not peel the eggplants and cut them into circles.

4. All seeds should be removed from the bell pepper and cut into half rings, like an onion.

5. Cut medium potatoes into 2 parts. It is advisable to cut large tubers into 4 or more pieces.

6. Cut the tomatoes into thin circles and remove their “butts”.

7. Remove 3-4 leaves from medium-sized white cabbage and set aside for now.

8. Cut the head of cabbage in half and chop one half.

9. In order for the cabbage to produce juice, it should be placed in a deep bowl and mashed with salt and hands.

10. We don’t light the fire yet. But the cauldron is installed on the future fire.

Lay out all the products in even layers one by one:

tail fat;
meat;
seasonings (khmeli-suneli, black pepper);
carrot;
salt;
tomatoes;
salt;
eggplant;
salt;
paprika;
potato;
whole heads of garlic;
whole unpeeled chili pepper;
bell pepper (different colors);
cabbage;
1 bunch of parsley;
1 bunch of dill;
1 bunch of basil.

13. The next step is to cover all the products with cabbage leaves and close the cauldron with a lid.

A little trick! To ensure that the lid fits tightly to the cauldron, it is recommended to cover it with a metal pan and press it down with a weight.

14. Build a fire and wait 2 hours until the dish is cooked.

15. When the basma is ready, be sure to throw away the cabbage leaves and bunches of greens. They are not eaten.

This ideal combination of meat and vegetables will become a signature dish at the dacha or on a camping trip. Your friends and family will simply lick their fingers when they try it. The main thing is to wrap your food well and be in a good mood.

Cooking basma in a slow cooker

If you approach a traditional recipe with imagination, it will add a little zest to your cooking. A slow cooker will help with this. The device steams all products evenly and gives an unusual taste to the national dish.

Attention! The amount of food may vary depending on the size of the bowl. The minimum values are taken here.

meat (500 g);
fat tail fat (cut from lamb);
olive oil (3 tbsp) (if there is no fat tail fat);
onions (2 pcs.);
zucchini (1 pc.) (optional);
large carrots (1 pc.);
tomatoes (1 – 2 pcs.);
bell pepper (1 pc.);
1 bunch of cilantro;
1 bunch of parsley;
garlic (3 heads);
celery (1 pc.) (optional);
spices to taste.

Cooking basma in a slow cooker is no different from the classic recipe. Only there is not a big nuance. Calculate the amount of ingredients so that they all fit into the bowl.

1. Place fat tail fat on the bottom. Or replace it with vegetable oil.

2. The next layer is meat. It must be salted and peppered. We add spices according to our taste, political beliefs and culinary experience.

4. After the onions, place the remaining vegetables in any order. The main thing is that they fill the cup.

Note to the owner! Ingredients that take longer to cook should be placed closer to the bottom.

5. At the end, finely chop the cabbage and press it with a press so that all the products are compacted in layers and the lid can be tightly closed.

6. Sprinkle the cabbage cap with herbs and close the lid tightly.

7. Turn on the stewing program for 1.5 hours.

Attention! It is not necessary to cover the food with white cabbage leaves, since the lid creates a sufficient seal. But, you can experiment and try both options. Experienced cooks use regular food foil instead of cabbage leaves.

A delicious summer dish will be a delicious ray of light on cold autumn days. Tender lamb and stewed vegetables will give you the taste and rich aroma of oriental spices.

Basma in Uzbek style is very good to cook for a large and friendly company. Or for a special occasion. Its main features are ease of preparation and interchangeability of ingredients.

» » 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.

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.

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

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

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

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

5. Cut the potatoes into four parts.

6. Leave the garlic and apples whole.

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

8. 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.

9. 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.

29 . 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 also ready. 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.