The Uzbek recipe is smoke. Cooking in different ways

Let's look at one excellent Uzbek recipe. Dymlyama is a dish, the name of which comes from a verb meaning "steaming", "steaming". He is sometimes confused with another Uzbek dish - basma. Yes, they have much in common. If you briefly describe the preparation of both dishes, then first you need to roast vegetables with meat in red-hot fatty fat, and then stew under the lid. This scheme is somewhat like cooking pilov. But let us nevertheless clarify and consider the subtleties of the preparation.

Dymlyama in Uzbek and its variations

In contrast to basma, the ingredients of which are put in cold cauldron and cooked for steaming, the products for this dish should be evenly fried. Then they are placed in a cauldron, necessarily densely covered with a lid. If you leave the container open, then meat and vegetables will be cooked, and this is completely useless. An experienced connoisseur of Uzbek cuisine can often name more than one recipe - smoke smoke can be very different. In particular, it can contain quince and some other fruits. For comparison, let's give a vegetable recipe - smoke and tomatoes.

Half a kilogram of meat with the same amount of onion in a hot vegetable oil (in the authentic version - cottonseed), add salt, add red hot pepper (one pod) and bay leaf. Ripe tomatoes (two kilograms) to sort out, cut off the part that is attached to the stem and lay it on the meat upwards. Stew under a tight lid for an hour and a half. The fire under the cauldron should be weak. Finished dish sprinkled with cilantro or basil.

Another unusual recipe is a fruit and vegetable smoke. Spasseirovat kilogram of onions, from above put shredded carrots (five hundred grams), a kilogram of tomatoes (they must be cut into circles) and circles of potatoes. Top with salt, cilantro, dill, bell pepper. Then put the fruit layer - half a kilogram of apples (sweet and sour) and quince. As in the first recipe, you need to extinguish, fill the cauldron with the contents of water to half, for two hours under the lid. Finished smoke (a recipe with a photo will convince you that this is an extremely picturesque dish) is served on special wide plates. Now that we have considered the exotic variations, let's prepare a classic Uzbek dish.

Dymlyama with meat and potatoes

Heat two hundred grams of fatty fat in the cauldron. It can be replaced with vegetable oil. The last before laying the meat in it must be recoated. Lamb (all it takes a half kilogram) should be cut into pieces about one hundred and fifty grams. Onions and tomatoes cut with rings, and carrots and potato slices (small potatoes can be left whole). All vegetables need to take half a kilogram. A tomato - a couple of pieces. Fry the meat, and it must be covered with a lid during the frying process. Add the carrots and onions. When the latter becomes clear and let the juice, put spices and garlic. And after - tomatoes. Put the potatoes in the last place. Leave the smokehouse under a very tight lid at minimum heat for an hour and a half.