This dish, no matter what it is called, there are a huge number of its names: smoke, domlama, davlyama, but this does not change the essence. This is a delicious oriental dish that is very easy to prepare in our conditions. Dymlyama is a dish that is very similar to a vegetable stew with meat, but it is prepared without adding oil and water; the vegetables and meat are simply steamed in their own juices in a cauldron.
So, I’m sharing one of the smokey ma recipes with step-by-step photos.
Categories:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes - 2 hours
Total time: 2 hours - 2 hours 30 minutes
Exit: 4 liters
Ingredients for cooking:
- Lamb (you can have beef) – 1 kg
- Fat tail (pork fat is possible) – 200 g
- Onion – 1 kg
- Tomatoes – 0.5 kg
- Carrots – 0.5 kg
- Sweet pepper – 3 pcs.
- Eggplant – 1 pc.
- Cabbage – 600 g (small fork)
- Garlic – 2 heads
- Greens (cilantro, parsley)
- Potatoes – 500 g
- A pinch of spice mixture (cumin, coriander, saffron, dried basil)
- Black pepper - a pinch
Cooking steps:
Our work will consist of two main stages. The first stage is preparing the ingredients, and the second is layering the ingredients into the cauldron. Wash fresh lamb on the bone and cut into pieces. You can take beef, it is also suitable for this dish.
Let's cut the fat tail thinly; if you don't have it, you can replace it with pork lard (fat).
Peel the onion from the dry cover and cut into rings or half rings.
Peel the carrot roots, wash them and cut them into rings.
We cut the sweet pepper according to our discretion and desire. You can cut it into rings, or you can, like I did, into small squares.
We also cut the eggplant at our discretion. I cut it into small squares.
Peel the potatoes, wash and cut into pieces. You can use turnips instead of potatoes.
We separate white cabbage into leaves. We cut out tight protrusions from the leaves.
Now let's start laying. Place fat tail and meat on the bottom of the cauldron. Salt and sprinkle with the spicy mixture.
Place onion rings in the next layer. We compact it.
Place potatoes on top of the onion. Salt and sprinkle with spicy mixture.
Next are carrots and sweet peppers.
Wash the meat and cut into pieces of three to four centimeters. It is better to choose low-fat varieties; lamb or beef tenderloin is perfect. Heat the sunflower oil in a casserole with a thick bottom, place pieces of meat there. Fry them until brown over high heat.
Peel and cut the onion into half rings. For this dish, the most common onions we are used to are suitable. Add it to the meat and fry again until the onion becomes soft and translucent.
Pour boiling water over the tomatoes and remove the skins. Then cut each into four pieces. If the tomatoes are large enough, then cut them into six parts. Add tomatoes to meat and onions. Grind all the spices in a mortar and add them to the cauldron. You can use a ready-made mixture, which is sold in bags. Mix the ingredients, cover everything with a lid. Simmer for five minutes.
Then take the heads of garlic and, without peeling them, place them in a cauldron. Place the garlic in the dish so that they stick out a little. This way the garlic will give all its flavor to the dish.
Peel the carrots and chop coarsely. Remove the seeds from the sweet pepper and remove the stem. Also chop the vegetable quite coarsely. Place all ingredients in a cauldron.
Now it's the cabbage's turn. Do not chop the usual white cabbage variety, but cut it into unique large slices to create a crescent shape. Before doing this, do not forget to remove the stalk. Place the cabbage in a cauldron and add salt. Throw in the bay leaves. Wash and chop the greens. Place half on top of the cabbage.
We offer you an excellent recipe. Dymlyama is one of the most delicious dishes of oriental cuisine. The article provides several cooking options. Choose the one that suits you and get started. Good luck!
general information
In Uzbekistan, smoke is as popular as dumplings in our country. This dish is prepared on weekdays and on holidays. True, in Tashkent they call it “domlama”. But the essence does not change. This dish is a mixture of vegetables (carrots, potatoes, cabbage) stewed in a certain way. Meat is also included in the Uzbek recipe. The smoke is aromatic, satisfying and incredibly tasty. Want to make sure of this? Then prepare it right now. And we will help you with this.
Grocery list:
- 1/3 of a head of cabbage (200 g);
- medium bulb;
- 0.5 kg of potatoes;
- sea salt;
- eggplants - 2 pcs.;
- hot pepper pod;
- a pinch of coriander and cumin;
- 3-4 heads of garlic;
- carrots - 2 pcs.;
- vegetable oil and water - ½ cup each.
How to prepare smoke in a cauldron:
1. Wash and peel carrots, eggplants and potatoes. Let's start chopping them up. Cut the potatoes into large slices. We do the same with eggplants. But it’s better to cut the carrots into strips.
2. Remove the peel from the onion. Cut the pulp (preferably into half rings).
3. Place the cauldron on the fire and warm it up a little. Add a little oil. Add chopped onion. Then we put carrots and potatoes into the cauldron. The next layer is eggplant. Salt. Place hot pepper on top. There is no need to mix anything. Let the vegetables cook.
4. Wash the head of cabbage in running water. We will need about 1/3 of it. Let's start shredding the cabbage. Then we send it to the cauldron. Salt again. Also add half a glass of water. Place unpeeled heads of garlic on top. This is what the recipe requires. Smokey without garlic will not be as aromatic and juicy. So, close the cauldron with a lid. Cook the dish over high heat for 5 minutes. What's next? You need to reduce the heat to minimum. We time it for 30 minutes. The finished smoke is served hot. It is decorated with chopped herbs. We wish you bon appetit!
Smokey in Uzbek style on the fire
Product set:
- 1.5 kg of potatoes;
- a mixture of Provencal herbs;
- large onions - 2 pcs.;
- 500 ml sunflower oil (ideally lamb tail is used);
- eggplants - 2 pcs.;
- 1.5 kg pork (fillet);
- tomatoes - 3-4 pcs.;
- several leaves of cabbage;
- 3-4 cloves of garlic;
- two carrots;
- bell (sweet) peppers - 2 pcs.
How to cook smoke on a fire:
1. Cut the pork into medium pieces. Place in a deep plate.
2. Peel the potatoes. If the fruits are small, then cut into quarters. If these are large potatoes, then they need to be chopped into slices.
3. Peel and rinse the carrots with water. Cut into circles - the thinner the better.
4. What about the rest of the vegetables? We cut the tomatoes into pucks, and the eggplants and peppers into pieces. You can simply chop the garlic with a knife. As for cabbage, we only need a few leaves.
5. Pour the amount of oil indicated above into the cold cauldron. Add pieces of meat. Salt. Add a mixture of Provençal herbs or your favorite spices. Then add the potatoes. Spices again. Add garlic. Place onions on top. Next are carrots and tomatoes. Salt. Sprinkle with spices. Place eggplants and sweet peppers on them. Salt and pepper again. All that remains is to cover these ingredients with cabbage leaves. But that is not all. Cover the entire cauldron with a lid of suitable diameter. Cook our dish over the fire for 1 hour. There is no need to stir anything. After 60 minutes, taste the smoke. If the vegetables have softened, it means you can put out the fire and start eating the dish. Distribute it among plates and sprinkle with chopped herbs.
Multicooker recipe
Ingredients:
- medium zucchini;
- onion - 3 heads;
- 700-800 g pork;
- spices;
- tomatoes - 3 pcs.;
- two large carrots;
- potatoes - 4 pcs.;
- a bunch of dill;
- sweet pepper - 3 pcs.;
- 200-300 g cabbage (white cabbage).
Cooking instructions
Step #1. Cut the pork into pieces. Rub each of them with a mixture consisting of salt, cumin, coriander and black pepper. Pour a little oil into the multicooker bowl. Start the “Roasting vegetables” mode. Oddly enough, we lay out the meat first. Close the lid. We time it for 20 minutes. During this time, the pork will lightly fry and release juice.
Step #2. Open the lid. Place onion, chopped into half rings, on top of the meat. After a couple of minutes, add the remaining ingredients in this order:
- tomatoes, sliced;
- sweet pepper (straws);
- carrots (slices);
- potatoes, cut into thin slices;
- zucchini (small slices);
- cabbage cut into medium pieces.
Step #3. Each layer should be sprinkled with salt and your favorite spices. You can also add garlic, passed through a special press.
Step #4. Close the lid. We run the same mode for 20 minutes. Place the finished dish in a deep bowl and sprinkle chopped dill on top.
Finally
Now you have a new recipe in your culinary collection. Dymlyama can be cooked in a cauldron, slow cooker and over a fire.
A traditional dish of Uzbek cuisine is easy and simple to prepare. Hearty and very tasty, it was originally prepared from lamb. But later, as usual, various options appeared with other types of meat. One thing remains unchanged - meat, vegetables and herbs, and amazing taste.
Tender meat, fresh vegetables and a holiday on the table
One of the indispensable conditions of classic domlama is the absence of preliminary heat treatment of meat and onions. But it's a classic. Just like lamb in the recipe. But how many chefs - so many tastes. Strictly speaking, what deviates from the classics cannot be called homemade, which applies to all dishes in general. But, if you call this dish a vegetable stew with meat (which would not be a mistake), then the ingredients can be changed. The main thing is not to touch the main products.
It is difficult to say that this dish was born precisely on the territory of Uzbekistan. Considering the ease of preparation, most likely domlama has been prepared since the first utensils suitable for this appeared. The dish apparently came from Asia, although there is no consensus on this matter. Domlyama is prepared in a cauldron or any thick-walled container. It is very convenient to make it in a slow cooker. To experience the full aroma and taste of the dish, you need to use chilled meat - no freezing. And of course, fresh, high-quality vegetables.
Classic recipe
What will be needed:
- lamb (ribs) - 1 kg;
- potatoes - 300 g;
- sweet pepper - 350 g;
- onion - 200 g;
- cabbage - 1.5 kg;
- tomatoes - 400 g;
- garlic - 50 g;
- salt;
- pepper - 5 g;
- zira - 10;
- vegetable oil.
How to cook:
Calorie content per 100 g: 112.53 kcal
What will be needed: 
- pork - 800 g;
- potatoes - 1.5 kg;
- lecho - 600 g;
- cabbage - 4 leaves;
- vegetable oil - 100 g;
- salt;
- pepper.
How to cook:
- Rinse the pork, dry it and process it. Cut into medium cubes.
- Pour oil into a thick-bottomed saucepan. Heat it up. Throw in the cut meat.
- You can use any lecho. It doesn't matter whether it's purchased or homemade.
- Place lecho over the surface of the pork.
- Process the potatoes and wash them. Cut into large pieces. Place in a saucepan. Add some salt and pepper.
- Rinse the cabbage. Tear the sheets into large pieces. Place on top of the potatoes so that they are completely covered.
- The main secret: close the saucepan with a lid and place on maximum heat for 6 minutes. Then reduce the heat to almost minimum and cook for 2 hours. There is no need to stir or add water. Do not open the lid until cooking is complete.
Calorie content per 100 g: 133.50 kcal
What will be needed:
- fat tail fat - 400 g;
- lamb loin - 1 kg;
- cabbage - 500 g;
- potatoes - 1.5 kg;
- onion - 600 g;
- carrots - 500 g;
- pepper;
- salt;
- coriander (grains);
- water - 100 ml.
How to cook:
- Rinse the loin and process it. Cut into portions along the bone.
- Next you need to take the fat tail. Cut it into a slice 1 cm wide. Place the lard in a saucepan or cauldron. Place cut ribs on the surface of the fat. Add some salt.
- Now it's the turn of vegetables. Process and wash carrots and potatoes. Cut as you like, but coarsely. Cut the onion into thick half rings.
- Add prepared vegetables to meat. First, lay the onion, spreading it evenly over the surface. After the onions, put the carrots, then the potatoes. Salt the vegetables and sprinkle with coriander.
- Cut the head of cabbage into quarters. Disassemble into leaves. Place the prepared sheets on top of the vegetables, completely covering the contents of the saucepan. Pour in water. Cover the dish with a lid. Place over moderate heat. When you hear the sound of the fat tail rustling, the fire must be turned off. Cook the dish for at least an hour.
- After an hour, remove the dishes from the stove. Let it brew for a few minutes. Place into portioned plates, taking care to arrange them so that the layers are preserved.
Calorie content per 100 g: 175.12 kcal
What will be needed: 
- meat (lamb/pork/chicken fillet/wings - to choose from) - 500 g;
- onion - 150 g;
- carrots - 100 g;
- eggplant - 250 g;
- sweet pepper - 350 g;
- potatoes - 300 g;
- tomatoes - 200 g;
- cabbage - 1 kg;
- tomato paste - 50 g;
- water - 250 ml;
- vegetable oil - 50 ml;
- greenery;
- garlic;
- salt.
How to cook:
- Process the onion, rinse and finely chop. Pass the garlic through a press.
- Wash the meat, process it, cut it into medium cubes. Fry in a slow cooker in vegetable oil. Add onion and garlic to bowl.
- Process carrots, eggplants, tomatoes and potatoes and rinse. Cut into slices.
- Process the cabbage, cut into 2x2 cm pieces. Process the pepper, cut into half-straws.
- Place all vegetables in a multicooker in layers. Place carrots on meat and onions. For carrots - eggplants. For eggplants - sweet peppers. Next - potatoes and tomatoes. The very last row is cabbage, which must be placed on the surface so that it covers the rest of the products.
- Sprinkle with chopped herbs.
- In a cup of warm water, dilute salt and tomato paste until smooth.
- Pour the resulting sauce into the multicooker bowl. Close the lid. Turn on the “Extinguishing” program. Time - 40 minutes.
- After 40 minutes the multicooker will turn off. Do not open the lid for about a quarter of an hour - let the dish infuse. Then open the lid and place in deep plates, not forgetting to add the sauce.
Calorie content per 100 g: 148.12 kcal
What will be needed: 
- beef - 1 kg;
- onion - 300 g;
- carrots - 200 g;
- tomatoes - 350 g;
- sweet pepper - 300 g;
- eggplants - 400 g;
- garlic - 50 g;
- parsley - 50 g;
- potatoes - 600 g;
- cabbage - 300 g;
- zira - 10 g;
- salt;
- pepper;
- vegetable oil.
How to cook:
- Pour vegetable oil into the cauldron.
- Process, rinse, cut the meat into medium cubes. Put it in a cauldron. Cook for a quarter of an hour. Then remove the meat from the stove. Season and add salt to the contents. Add cumin.
- Process the onion, wash it, cut it into rings. Place onion on meat.
- Process the carrots, rinse, cut into slices. Place on onion. Salt and pepper the carrots.
- Wash and cut the tomatoes and eggplant into slices. Cut the processed pepper into rings. Place the tomatoes on the carrots, then the eggplant and then the peppers.
- Salt and pepper again, add cumin, bay leaf, coarsely chopped parsley and garlic, cut in half lengthwise, and coarsely chopped potatoes.
- Top all the vegetables with coarsely chopped cabbage leaves. Pour in a liter of water.
- Place the cauldron on maximum heat. Boil the contents. Reduce the flame to minimum. Cook for an hour, covered.
Calorie content per 100 g: 119.08 kcal
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:
- Process the onion and cut into rings or half rings.
- Process the carrots and cut into half slices.
- Process the potatoes, cut into large slices, strips, cubes or slices.
- Process the eggplants and cut them into large strips or cubes.
- Process sweet peppers. Cut into four pieces lengthwise.
- Cut the tomatoes into large slices.
- 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
What will be needed:
- fatty beef or lamb - 500 g;
- onion - 300 g;
- carrots - 300 g;
- eggplants - 200 g;
- tomatoes - 350 g;
- sweet pepper - 600 g;
- cabbage - 200 g;
- salt;
- pepper;
- garlic;
- cumin;
- parsley;
- hot pepper - 1 pc.
How to cook:
- Place processed, washed, large-diced meat on the bottom of a refractory dish.
- Place thick onion rings, slices of carrots, eggplants, sweet peppers, tomatoes on the meat - in exactly that order.
- Salt and pepper each layer. Sprinkle with cumin and finely chopped hot pepper.
- Top the food with coarsely torn pieces of cabbage leaves.
- Cover the dish with a lid. Place in the oven at 180°Ϲ. Time - hour.
- Place the finished dish on plates, trying to cover all the layers. Garnish with parsley. Serve.
Calorie content
Uzbek damlama in a cauldron at home, recipe with photo
Uzbek cuisine is considered one of the youngest in the world. Nevertheless, Uzbek dishes managed to conquer the whole world. What is the value of lamb pilaf alone? See the link for his step-by-step recipe. Puff and tandoor samsa, shurpa and mastava soups are also very popular. And, of course, dolma in grape leaves, with which damlama is sometimes confused. The list goes on and on. But today I would like to introduce you to another delicious Uzbek dish - dymlyama, also known as dymlama, damlama, domlama. This is a very satisfying and quite healthy second course, which is prepared from lamb and a whole set of vegetables, which includes tomatoes, white cabbage, bell peppers, carrots, and potatoes. And, of course, you can’t do without spices, the main one of which is cumin.
The basis of modern Uzbek cuisine was not only the experience of their ancestors. You can find a lot of variations in it that were and continue to be used in Eastern countries. The main product is meat. Most often it is lamb, but horse meat and beef are also common. Experts recommend not replacing these types with pork, which is not eaten in Muslim countries. In this case, only one name will remain from the dish; nothing even close to similar will be prepared.
But when it comes to vegetables, there are no strict rules. On the contrary, having prepared a classic recipe today, next time you can use additional vegetable ingredients. It will turn out differently every time. You can also experiment with spices by replacing cumin with coriander or basil, adding hot pepper, paprika, turmeric, etc.
In the original, Uzbek-style smoke is prepared in a cauldron over a fire. It is clear that modern housewives at home have such an opportunity - very rare. So I suggest cooking on the stove in a cauldron. The latter can be ground with a stainless steel pan or one with a special non-stick coating, thick bottom and walls. Such pans have good thermal conductivity. But it’s better not to use enamel dishes - the dish in it can burn, and it won’t even bake properly. In extreme cases, you can use a slow cooker - damlama in a slow cooker turns out perfectly.
No matter what kind of vessel you use to prepare Uzbek-style smoke, the principle of its preparation is the same. First, fry the meat in lamb fat, then lay out layers of very coarsely chopped (or whole) vegetables, then simmer everything in its own juice until tender. It is then that all the products used, saturated with the taste and aroma of each other, give that same unique result. Agree, preparing damlama is very easy and simple. And to give the dish the aroma of a real fire, you can additionally use high-quality liquid smoke. And here I am walking my little cauldron in nature. After cooking something in it over a fire, for a long time all dishes in a cauldron at home are obtained with a natural smoky aroma.
Ingredients (based on a cauldron with a capacity of 3.5 - 5 liters):
- lamb or beef - 1 kg;
- 2 tbsp. vegetable oil for frying;
- 200 g onion;
- 200 g carrots;
- 200 g bell pepper;
- 0.5 kg of potatoes;
- 300 g white cabbage;
- 1 tbsp. tomato paste;
- 3 cloves of garlic;
- 2 small bay leaves;
- 1 tbsp. cumin;
- salt and pepper to taste.
Cooking damlama step by step with photos
1. Peel the onions and carrots, rinse and chop. All the pieces of vegetables used will be quite large. I have large carrots, it is enough to cut smaller carrots in half, the same thing is with onions.
2. Cut the lamb into large pieces.
Advice! The taste of the dish depends on the quality of the chosen meat. When choosing lamb, first of all pay attention to color, smell and elasticity. High-quality meat is elastic, has streaks of fat, a pleasant, fresh, slightly milky aroma. You need to purchase exclusively young lamb. If the animal was an adult, most likely the meat will have a very dark color, as well as a characteristic odor that is very difficult to remove.
3. First, the lamb needs to be fried in fat tail fat. And if there is no fat, you can use refined, odorless vegetable oil. Heat a cauldron with fat or oil over high heat, lightly sprinkle the fat with salt so that it splashes less, and carefully lay out all the pieces of meat.
4. We try to place the meat on the bottom and greased walls of the cauldron - this way the lamb will fry faster.
5. The meat is fried over high heat, and we stir it constantly. But when we see that the juice has begun to actively stand out and bubble (as in the step-by-step photo), we immediately set the heat to minimum and move on to the next step. The lamb should not release all the juice, otherwise the meat in the dish will turn out dry.
6. Sprinkle the lamb with cumin. This spice has a unique taste and aroma; it perfectly emphasizes the taste of lamb.
7. Immediately place carrots on the meat. You need to lay out the vegetables as quickly as possible, otherwise the juice released from the meat will begin to evaporate.
8. Place the onion on top in an even layer and while you can cover the cauldron with a smoky lid.
9. It’s the turn of the potatoes. If the root vegetables are very large, cut them into quarters, if medium - into halves, small ones can be added whole.
10. Sprinkle again with cumin, salt and pepper.
11. The next layer is bell pepper. Again, depending on the size, we cut it into halves or quarters, after first clearing it of seeds and rinsing it in water.
12. Place the tomato halves on top of the peppers.
13. And cover everything with cabbage leaves. The damlama takes quite a long time to stew, and this way it will be possible to return the evaporating substances back into the pan, because the cabbage serves as a kind of natural lid. The cabbage leaves may stick out a little from the cauldron - don’t be afraid, they will soon settle noticeably.
14. Sprinkle the leaves with the remaining cumin and add a little salt. Pour in 0.5-1 glass of water, add a bay leaf, cover with a lid and let simmer for 1.5 hours over low heat.
15. During this time, the vegetables will release juice and settle significantly. We take out the bay leaf - it has already given its aroma to the dish.
16. Chop the greens and garlic.
17. Add to the cauldron.
18. Cover with a lid and simmer for literally another 2-3 minutes without stirring. The herbs and garlic should release a fresh aroma.
19. The smoke is ready. It is advisable to serve the Uzbek dish in the same layers, without stirring - this way it looks very impressive.
By the way, here are some that you will definitely like.
Bon appetit and successful experiments!
Loading...