Buglama is a dish of Caucasian cuisine and is prepared, as a rule, from lamb. In each southern region there is a variant of the meal, assuming the use of a different set of components. The only and invariable condition for everyone is the languor of meat and vegetables in their own juice without the addition of water.
How to cook boogam from mutton - recipe in Azerbaijani
Ingredients:
- lamb - 975 g;
- fat crooked - 190 g;
- potatoes - 670 g;
- eggplant - 970 g;
- chili pepper - 2 pods;
- sweet pepper - 220 g;
- onion bulbs - 970 g;
- cabbage - 970 g;
- fresh tomatoes - 970 g;
- garlic heads - 3 pcs .;
- greens of dill, parsley, basil and cilantro - one bunch;
- green onions - 4-5 stems;
- ground black pepper and large salt - to taste.
Preparation
Traditionally, buglama is cooked in a cauldron at the stake. But in the absence of such an opportunity and on the stove, you can get quite a decent taste of the dish. The quantity of products is calculated for a large cauldron, if necessary we reduce the proportions twice, or even three times.
Initially, chop the pieces of fat and put it on the bottom of the Kazanka. Next, we spread mutton, cutting it into small slices, and cover the meat with peeled and chopped onion rings. Then rinse the tomatoes, cut out the peduncle and spread the tomatoes entirely on the onion cushion. Now turn the eggplant. They need to be washed, cut into large pieces and sent to the rest of the components. My potato, clean it, cut it into several pieces or (if not large) leave it entirely and also put it in the cauldron. We complement the dish with chopped large bell pepper, throw also the washed chili pods and garlic heads. Shinku also cabbage, spread it over pepper and garlic, then cover up with whole bunches of greens and a bunch of green onions, we cover the ingredients of the dish with whole cabbage leaves, cover it with an additional lid and put it on the fire just below the average.
After boiling we let the food in for two hours, after which we remove from the cauldron bunches of greens and green onions, chilli peppers and garlic heads and throw them out, and buglamas are laid out on plates and immediately served.
Buglama from lamb is a recipe in Georgian
Ingredients:
- lamb - 975 g;
- onion bulbs - 450 g;
- butter - 145 g;
- wine white dry - 120 ml;
- greens (coriander, basil, parsley, mint, tarragon, dill);
- garlic teeth - 2-3 pcs .;
- barberry dried - 35 g;
- hops-suneli ;
- ground black pepper and large salt.
Preparation
The variant of cooking buglama in Georgian is largely different from the dish, characteristic for the Azerbaijani cuisine.
Unlike the self-sufficient Azerbaijani buglama, the Georgian must be supplemented with a suitable side dish when serving.