Booglama at Steba DD1 ECO

Booglama at Steba DD1 ECO

Category: Meat dishes

Ingredients
Mutton	1 kg
Onion	2 pcs medium
Tomatoes	2-3 pcs medium
Bell pepper	2-3 pieces
Parsley	small bundle
Salt, red pepper	taste

Cooking method

• Optional Ingredients:
• Potatoes - 5 pieces of medium (I did not take)
• Eggplant - 2 pieces medium
• Quince - 1 piece
• Garlic - 1 head
• Very easy to prepare Azerbaijani dish. In fact, the composition of vegetables can be varied to your liking. BUGLAMA is being prepared over low heat, practically steamed. Similar dishes are prepared in Central Asia, dimlyama and basma.
• Stebik with its own Simmering mode is very suitable for preparing such dishes.
• Preparation:
• 1. Cut the lamb into medium to large pieces. Chop the onion finely. Cut the tomatoes at random (you can remove the skin, I did not remove it). Cut the peppers in half
• Peel and cut into half rings.
• 2. If you are adding optional ingredients, peel the potatoes, eggplant and quince and cut into medium pieces.
• 3. Place the meat in a multicooker bowl (I did it in Teflon), salt and pepper. Lay onions, tomatoes, peppers on top of the meat. Further optional ingredients. Place the potatoes so that they are on top and do not come into contact with the tomatoes.
• 4. The whole head of garlic, after removing the top layer of the husk, place in the center of the BUGLAMA and press a little, sprinkle with parsley, salt and pepper.
• 5. Pour in some water - 50 ml and set the Vegetables mode for 10 minutes, at the end of which set the Simmering mode for 2.5 hours, 88 degrees.
• Bon Appetit!

Wow, Lenochka, thanks for the recipe. Our family will love this for sure !!! Already from the ingredients alone and the photo drooling. I write to my menu

To your health, Laris! Help yourself. I really love the Transcaucasian cuisine.

Elena, well, yummy and that's it !!!
And today I also tormented lamb with potatoes and frying vegetables, albeit slowly))
We must also do it in Štebik))

Looks tasty! Already drooling ran .... I'll go on the weekend to buy some mutton and do it! And which part to take, otherwise I don't really understand in mutton ...

[Lenusechka]

Lenusechka, Thank you. I honestly thought from the photo that there is a pumpkin. We started selling the same quince.

Mash! In Štebik it turns out great. He's generally clever, he can do everything. I still have to make baked goods and that's it! The most beloved mullet!

Looks tasty! Already drooling ran .... I'll go on the weekend to buy some mutton and do it! And which part to take, otherwise I don't really understand in mutton ...

Marina! Better, of course, the pulp. But you can also on the ribs, it will also be good.

[Lenusechka]

Lenusechka, Thank you. I honestly thought from the photo that there is a pumpkin. We started selling the same quince.

Tanyush! You can put the pumpkin there. Buglama, dimlama are very democratic dishes, any vegetables to your taste.
Quince goes well with meat. I like it. We, too, have just started selling, they are not everywhere yet. Dear, infection!
But not much is needed.

Looks tasty! Already drooling ran .... I'll go on the weekend to buy some mutton and do it! And which part to take, otherwise I don't really understand in mutton ...

Marin, you have to watch that there is a young lamb, not an old sheep.
The ribs should be small, not long.
And take whatever you want, but only from the lamb !!
And the old ram will be wiry and oak!
My husband brought half a ram to me, but he himself went to the farm and chose a live one, and in his presence they slaughtered.
And on the market they will slip an old ram, and even more so if you do not understand.
Looking at the size of the bones and ribs !!

Girls! Another tip for cooking lamb. Once in the program Smak was still with Makarevich, I don't remember who was at a party and taught. If there are doubts about the youthfulness of lamb, then before cooking, fill it with mineral water with gas for several hours. I have done this many times. Works! Usually mine, cut and fill at night. Always soft and juicy.

Well, I've become more literate .... I'll go to pick a lamb on the weekend

And we! And we love that! And lamb! Yes with vegetables! And Tanyulya said that we are already selling quince !!!

[Lenusechka]

Lenusechka, Thank you. I honestly thought from the photo that there is a pumpkin. We started selling the same quince.

Hurrah! I have not seen it, I love it with meat!

And we! And we love that! And lamb! Yes with vegetables! And Tanyulya said that we are already selling quince !!!

In Megamart, I definitely saw it.

Lena, how I love these dishes! I have distant relatives from Derbent, colleagues from Baku and Tbilisi, and my daughter's nanny was from Samarkand. So, thanks to them, I knew the delights of all these cuisines, and now I cook meat with vegetables mainly in such traditions. Although sometimes I get a mixture of Uzbek-Caucasian, so on a whim I throw it into a saucepan that is in the refrigerator.
And your buglama is just a fairy tale! I will definitely cook it! Thanks for the recipe

Liza! Thank you for your kind words. I also love different national dishes and do it quite often. Let's experiment!
Liza! With me - on you.

Liza! Thank you for your kind words. I also love different national dishes and make them quite often. Let's experiment!
Liza! With me - on you.

We will definitely!
On Monday, my friend from Tbilisi promised me a recipe for some unreal tasty treat. And she cooks in such a way that she's just taking out the brain!

Wow! I'm waiting for a treat!

Looks tasty! Already drooling ran .... I'll go on the weekend to buy some mutton and do it! And which part to take, otherwise I don't really understand in mutton ...

Buy a lamb neck, this is the best part for dishes such as basma, buglama, shurpa, smoke, etc.