Basma is considered one of the simplest dishes of Uzbek cuisine . The recipe involves steaming the components. Everyone will get a delicious dish if everything is cooked in accordance with the indicated proportions.
Uzbek dish of basma. Recipe
Stalik Khankishiyev, a well-known culinary expert on traditional oriental cuisine, claims that beef or lamb must be used for this dish. You can take meat with fat and bones. In total, you need about a kilogram. In addition to meat you need:
- 700 grams of potatoes;
- 350 grams of carrots;
- 1 kg of onion;
- average head of cabbage (about 600-700 grams);
- salt to taste.
Based on your taste preferences, you can add or exclude the following products (proportions can be any):
- Tomatoes
- eggplant;
- Sweet pepper;
- Red beetroot;
- hot chili peppers in pods;
- green beans in pods;
- quince;
- apple (preferably solid and green);
- cucumbers
- greens to taste;
- spices (coriander beans, zira, dried herbs).
Basma: cooking recipe
To prepare the dish you will need a cauldron. Put the meat with the fat down in unheated dishes. If you have fat tail fat separately, then cut it thinly and lay it out with the bottom layer. Salt, sprinkle with zira, coriander (a little). Slice the onion into rings and spread on top of the meat. There must be a lot of onions, otherwise you risk losing in taste. If you cook with tomatoes, then cut them into large pieces and lay them in the next layer. If the peel of the tomatoes is rough, then remove it first. Salt the tomatoes.
Important
Depending on what ingredients the basma is prepared with, the recipe needs to be adjusted so that the tomato layer does not come into contact with the potatoes, otherwise it will become hard and will not boil.
How to prepare basma
We add the recipe with the following layer - carrots. Cut it into large circles or slices. Put potatoes on top. If it is small, then you can whole, large, pre-cut into pieces. Peel the head of garlic from the top peel and put in the whole cauldron. Add the chili without cutting into pieces. Put greens on top with whole branches. Salt and sprinkle with spices (zira). The last layer is cabbage. It must be coarsely chopped, and part of the sheets should be separated completely. Rub the chopped parts with zira and salt, lay down a slide and cover with several whole sheets. Squeeze all the products, wrap them tightly with cabbage leaves, put some kind of cargo on top. Now put the cauldron on the fire. It is necessary to pin down, otherwise the taste will turn out different.
The secrets of cooking Uzbek basma
The recipe does not end there. It is necessary to observe some subtleties in cooking technology. At the beginning of cooking, the fire under the cauldron must be set to medium power. After you hear the signs of boiling (you just need to listen, gurgles or not), reduce the heat to a low level and leave the basma to boil for another 50-60 minutes. The time may be different. It all depends on the quantity of products and the quality of the meat. You can understand whether basma is ready or not by the amazing aroma that will fill your kitchen. Carefully open the cauldron, remove the load, cabbage leaves. Start spreading the basma in the reverse order. That is, at the very bottom you will find cabbage leaves, and on top - pieces of meat. Top with slices of garlic and pepper. The secret is that the meat was cooked in onion juice, and all the other vegetables were steamed. Eat Basma right away. The next day, she will lose her unique taste and aroma.