The Uzbek dish of damlam is a treasure for every mistress, because there is no place to cook it. In fact, the damlam is prepared by itself for a sufficiently long time, during which you can do what your heart desires. In addition, this oriental dish is a real dietary find that contains the minimum amount of fat and the maximum number of all vegetable utensils. We will learn how to prepare a damlam together in this article.
Dammam in Uzbek - recipe
The recipe for the preparation of the damlam from each Uzbek hostess is different, and among all the diversity we saw, we decided to collect all the tricks and raisins of this dish in the following recipe.
Ingredients:
- chicken meat - 300 g;
- eggplant - 3 pieces;
- potatoes - 3 pcs .;
- cabbage - ½ cabbage;
- onion - 1 pc .;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- hot red pepper - 1/3 pod;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- tomatoes - 3 pieces;
- vegetable oil - 3 tbsp. spoons;
- salt, pepper - to taste;
- greens - to taste.
Preparation
The main feature of the damalm is that all ingredients in its composition are not subjected to preliminary heat treatment, but are prepared all together, simultaneously, filling each other with their juices and aromas. Therefore, the only task that confronts us is to cut all the ingredients before laying them in cauldron (or other thick-walled dishes). Eggplant, potatoes, carrots and tomatoes - cut into circles, peppers and onions - rings, cabbage is sufficiently large to chop, and chicken meat can be cut arbitrarily. As soon as the preparatory stage has been completed, we begin to lay vegetables and meat in the oiled Kazan: the first layer is eggplant, followed by meat, followed by onions, carrot circles, potatoes, cabbage and finally - chopped greens and garlic, from the layers. Decorates all this vegetable abundance of Bulgarian and red peppers, along with a slice of tomato. All that's left is to cover the lid with a lid, put it on a small fire, and after 2 hours you and your family will be able to eat real dumalam.
Fish Dumpling Recipe
Of course, the indigenous Uzbek would hardly have been given such a dish, but for us, the people of Central Europe, no culinary experiments are alien, especially if they are as tasty as a fish dumpling.
Ingredients:
- Hake fillets - 1 kg;
- vegetable oil - 5 tbsp. spoons;
- onion - 4 pcs .;
- carrots - 3 pieces;
- Bulgarian pepper - 3 pcs .;
- hot pepper - 1 piece;
- zucchini - 3 pcs .;
- tomatoes - 3 pieces;
- garlic - 3 cloves;
- potatoes - 5-6 pieces;
- cabbage - 2-3 leaves;
- bay leaves - 2 pcs .;
- greens - to taste;
- salt, bell pepper - to taste.
Preparation
In fact, for cooking fish dumbamas you can choose any favorite, however, before cooking it must be cleaned of skin and bones and cut into large portions.
On the oiled bottom of the cauldron put a layer of fish, followed by rings of onions and tomatoes, then circles of carrots covered with rings of Bulgarian and hot pepper, and finally, potatoes and zucchini.
Damlam according to the above-described recipes can be prepared in a multivark. For this, having combined all layers of meat and vegetables in the kitchen assistant, it is necessary to put in the "Quenching" mode for 2 hours.