Dimlama
From Wikipedia, the free encyclopedia
| Origin | |
|---|---|
| Place of origin | Uzbekistan |
| Details | |
| Type | Stew |
| Main ingredient(s) | Meat (mutton or beef), potatoes, onions, vegetables, sometimes fruits |
Dimlama is an Uzbek stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (mutton or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, also carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with a spoon.
References [edit]
- Lynn Visson, The Art of Uzbek Cooking, Hippocrene Books, New York (1999).
- Recipe for dimlama on russian-cookbook.com (English)
- Recipe for dimlama with photo (Russian)
- Dimlama in Uzbek cuisine (English)
- Dimlama on CookEatShare (English)
