Dimlama
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| Type | Stew |
|---|---|
| Place of origin | Uzbekistan, Kyrgyzstan |
| Main ingredients | Meat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruits |
Dimlama or Dymdama is an turkic stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal 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.
See also
References
- Lynn Visson, The Art of Uzbek Cooking, Hippocrene Books, New York (1999).
- Recipe for dimlama on russian-cookbook.com Template:En icon
- Recipe for dimlama with photo Template:Ru icon
- Dimlama in Uzbek cuisine Template:En icon
- Dimlama on CookEatShare Template:En icon