A large number of different dishes of Uzbek cuisine have been enjoyed by many who live far beyond the borders of the republic itself. If with pilaf everything is more or less clear, then with such a delicacy as dumlyama, there is a little confusion. What is dumlyama really?
Many options for execution can be divided into two definitely different ways. In one case, it is necessary to fry meat with vegetables, adding only potatoes or some other vegetables to taste at the very last stage and, closing the lid, simmer until cooked, and in the other all the ingredients are layered in a cauldron, covered, not mixing anything. In fact, these are just different dishes, but equally tasty. What is being prepared in layers is basma. But "thinking" in Uzbek means "steaming." Vegetables should be steamed on a special basis called zirvak. Yes, yes, the same as in pilaf.
Features of Uzbek cuisine
The whole world knows the taste of the east in the famous dishes of this people. Professional chefs and housewives, fond of cooking, try to recreate it in their culinary masterpieces, but not many succeed. The whole thing is not only in spices, cottonseed oil, which is mainly used in those parts, but also in those secrets that are passed down from generation to generation. So how to cook the Uzbek dish of dumlyama?
About choosing the right meat
One of the most valuable types of meat is lamb. It is rich in vitamins of group B, PP, E, iodine, phosphorus, iron, calcium, fluorine, lecithin, which is useful for diabetics and improves metabolism. In the east, classic dishes of national cuisine, as a rule, are prepared from lamb, due to the fact that sheep breeding is more developed than other types of cattle breeding.
Ingredients
- Vegetable oil - 200 g.
- Lamb Kurdyuk - 200 g.
- Ram meat - 1.5 kg. You can do more, depending on the size of the cauldron. It is desirable to have steaks from a saddle on a bone, a loin on a bone, a brisket, a neck.
- Onion - 500 g.
- Carrots - 1 kg.
- Tomatoes - 3 pieces.
- Bell pepper - 3 pieces.
- Potato - 1 kg.
- Cabbage - 0.5 fork.
- Garlic - 2 heads.
- Chili pepper - 2 pods.
- Spices, salt to taste.
Coarsely chop all vegetables and meat.
Zirvak cooking
The best result in cooking dumlyama in a cauldron can be achieved only if the dishes meet important requirements. The bottom and walls should be thick. It is desirable that the cauldron was cast iron.
Having heated the cast iron at maximum heat, fold the kurdyuk, which is necessarily chopped with a thin straw, into hot oil. When fat tail fat is melted and a white smoke appears, this is a signal that it is time to load the meat. To it add salt, black pepper, cumin. Fry from all sides, turning to not burn, ten minutes. In order for the meat to be not so much fried as it was stewed, the fire should be medium. Chopped onion in large rings or half rings to the same place and mix. For onions, fold the carrots sliced diagonally. The recipe for the thought is that it is necessary to passer all together. When the juice begins to stand out, you can add to it both a bay leaf and a sprig of tarragon.
Second phase. Steamed Vegetables
Bulgarian pepper, add the quarters of tomatoes and let it boil for about five minutes, then salt and add the whole garlic and chili pepper. You do not need to clean it, just wash the heads thoroughly. These are the most fragrant ingredients. Potatoes can be whole tubers or cut in half, cabbage, separating large top sheets, also lay in large slices in layers on top of the base of the whole dish. Here it is also necessary to salt and pepper, sprinkling with zira.
In the classic recipe for cooking dumlyama, the next step is not provided, but this dish will only get better, because not everyone has a solid cast-iron cauldron with a heavy lid that will tightly close the dish for further languishing. Cover the entire slide with large sheets of cabbage, providing additional blocking of steam and heat output. Close the lid. Many also cover with a wet towel, but there is a danger of fire if the yummy is cooked on a gas stove. You can safely do any business the next one and a half to two hours. Everything should reach readiness.
The order of putting dishes on the largest and most beautiful plate
This is an equally important point in the recipe for thinking. Aesthetics of serving is a key point in the preliminary perception of food. An appetizing look guarantees half the success!
First you need to extract all the garlic and pepper from the pan into a separate cup. Put potatoes around the perimeter of the plate, then cabbage in the middle, put tomatoes and pepper on it, and then the meat, which ideally should be separated from the bone, with carrots and almost dissolved onions. Arrange pepper and garlic on top. Pour the dish with the resulting sauce or put on the table in the gravy boat. Everyone can individually take advantage. Many are afraid of excess fat in the sauce, but this is not a problem. Carefully taking out all the components of the dish, you will see that all the fat remains at the bottom.
What to reduce, what to add?
You can experiment with the ingredients. The same thing bothers, and new flavoring shades give the dish an even richer taste. For example, if you include quince or apple in the composition, sourness will appear. It certainly won’t hurt a lamb recipe. Instead of potatoes, you can try turnips or make a mix of these ingredients. The result will please vegetable lovers. Adding dumlyama pumpkin to the recipe will add sweetness. A very piquant result.
If you refuse cabbage, there will be less liquid in the dish, not everyone likes a large amount of broth, and white cabbage just gives a lot of juice. In fact, everyone cooks to his taste. What one likes is not like the other. You can and even need to change the components of any food as you wish and share your experience with others, because it is important to enjoy the meal, rather than follow the recipe.
How about a haze?
The ideal dish is dumlyama at the stake. The cooking procedure is the same as on gas, but there are nuances regarding the regulation of fire under the cauldron. At the beginning of cooking, you need to build a large fire, so that the flames of the fire properly glow the vessel. When the meat is already in the process of frying, it is necessary to remove one log, thereby reducing the fire. Again, throw the log for warming should be at the moment when the carrots and onions are added to the cauldron. Then remove again when the cover has taken its place. And no longer disturb the bonfires.
Lamb in different interpretations
Along with the dumlyama recipe, there are many other equally tasty and healthy dishes. For example, Uzbek pilaf is cooked according to the same principle, but instead of vegetables, the washed zirvak is laid out washed, as they say, in “ten waters”. This is a whole science - how not to turn everything into a simple rice porridge. The main thing is not to go too far with water! Given that the zirvak has its own liquid, pouring rice is necessary only until the last rice, drowned in water, no more. It is important that it be boiled, cooled or boiling water - it does not matter.
Lamb kebabs are very popular. The key point in this matter, on which all success depends, is to properly marinate the meat. There are many ways to do this and what products to use, because the taste of lamb is very rich, with a specific smell. Professional chefs advise taking kiwi or cranberries along with garlic and tarragon as part of the marinade. This taste is really very unusual and not typical for familiar dishes. Perhaps this is borrowing from European or Mediterranean cuisines, and does not smell of the east, but it’s delicious!
Here's a great recipe for lamb baked under cranberries with garlic, honey and herbs.
You will need:
Any large parts of lamb - 2 kg, 1 cup cranberries, 2 tablespoons of honey, 10 cloves of garlic and herbs to taste.
Grate the berry with honey and herbs. It is necessary to stuff the meat with garlic, evenly distributing the resulting mixture on the surface. Leave to marinate for at least three hours. Bake in foil for two and a half hours, carefully covering the lamb.
At the beginning of cooking, you need to hold it for ten minutes at a high temperature, about 230 degrees. As a rule, the whole surface of the meat "seizes" from high temperature, and the juices remain "sealed" inside. This technique is suitable for frying meat in a pan and for ideal cooked meat, if you dip a piece in boiling water. Then set the temperature to one hundred and seventy degrees and do not disturb, as well as in the recipe think. After time, open the foil and again raise the temperature to two hundred and fifty degrees until a crust appears.
Each type of meat has its own taste and beneficial properties. A proper preparation will ensure the preservation of the valuable qualities of the product and decorate its taste.
Enjoy your meal!