Dymlyama Behi. In a cauldron. At home on the stove - recipe with photo on Mcooker: best recipes

Dymlyama Behi. In a cauldron. Houses on the stove

Category: Meat dishes

Kitchen: uzbek

Dymlyama Behi. In a cauldron. Houses on the stove

Ingredients
Mutton	1 kg
Vegetables (set)
Spices and condiments	3 tbsp. l.
Greens	3 bundles
Quince	500 g

Cooking method

What is SMOKE? (dimlama ... dumlyama ... domlyama ...) I myself did not know until "quite recently".
But, one day, it happened that the MASTER came and we decided to cook several dishes. One of them is this very SMOKE. This name comes from the Uzbek DUMLYASH - to steam, to steam. Therefore, it turns out that the DUMLYAM will be more correct. But I pronounce it as I heard it for the first time.
This means that we are preparing a certain dish of meat and vegetables that is steamed. But not in a water bath, but for a couple ... in general, you will see everything, if you have enough patience to look at the topic to the end.
I must say right away that there are several ways to prepare this truly delicious Food. Therefore, for potential connoisseurs, I will say right away - we prepared it like this. If there are other recipes or methods, then, as they say, for the good and for good health !!!
In the meantime, we will repeat the preparation of Dymlyam Bekha or Dymlyam with quince. But let's repeat it a little differently. That is, do not expect anything new in principle, but some details ... maybe it will be interesting to someone.
Any, even the most delicious Food requires utensils for its preparation. Pots, pots or ... in general, for example, frying pans. But for the preparation of Dymlyama, a cauldron is required.
Kazan is the most real. Coarse cast iron but flat bottom. It is very convenient for cooking meals on a regular stove. And anyone.
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Here's everything that we need to make smoke is laid out in front of you, on the table. Well, except that the peppers are still in the process, but I'll tell you about the spices "along the way" ...
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These are the vegetables we need. That is, it is possible without them ..., BUT ... then what will be cooked can be called smoke ... in general, it will not be smoke, but something else.
I will digress for two words. I climbed into the basement here for a leek. And he, think, grows calmly. Pale, of course, where can he get the sun there? But firm and crispy. Svezhak, practically. Here are the root shit.
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Onion and garlic. Mandatory.
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Greens. I didn’t go to the selpa for any foreign filth. Though fresh. He took out his parsley with dill from the freezer. Frozen since summer.
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The vegetables were peeled and washed. And some of them were washed first, and then cleaned ... and washed again.
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I'll tell you more.
Peel the garlic from the top layer of husk and peel the roots. We will use it with whole heads. So that's all the processing.
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Cut the onion into thin rings.
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Leek. I cleaned it up and cut it.
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Turnip. Just don’t need to tell me here that for smoke you need to take a turnip exclusively from Aunt Fatima, who has a vegetable garden on the eastern slopes of the Namagan Valley…. What has grown in our garden is what we eat.
Mine and clean. With this one. A well-known device since Soviet times. I will tell you more about it later.
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And then we cut it into non-thin plates. Like this….
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Carrot. After washing it, I took it and cleaned it.
Here I will dwell in more detail on the device cleaning vegetables.
If the carrot has a smooth and delicate surface, I would define it that way, then it is better to peel off the peel, excuse the expression, or scrape it off - whatever you like best. Top right picture. And, if coarser, then turn the blade over and cut the shavings from the surface. It turns out pretty subtle. And it is very convenient to cut, cut out all sorts of unnecessary carrots.
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And then we cut the carrots into pieces. Not thin. But not very thick either.
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Pepper. Again, I fished a bag of frozen peppers from the summer out of the freezer.Also from his own garden, by the way.
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Cabbage. And again, if I haven't tired you, cabbage from the bins.
I washed it, removed the top leaves, cut off a half from the head of cabbage, then broke it into quarters and took it apart into leaves.
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Quince. Little. Just three things. True, not small.
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Cut into quarters and cleaned out the middle. There are all kinds of seeds and other hardness.
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And then he cut these quarters again. The octopuses turned out.
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Tomatoes. As you wish, but in February, in Moscow and around, it is almost impossible to find real, tasty tomatoes. Are there those watery grassy balls? Please dismiss.
So I took sun-dried tomatoes. Italian, really. BUT!!! But tasty.
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And other canned food. Also Italian, but a little wetter. In its own, therefore, juice.
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And now about the meat. I took lamb. You can do something else, BUT !!! Just believe it. There is no better lamb for this Meat of meat. Although this is my personal opinion.
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Of course, authenticity requires a fat tail. But, alas, the stock was not found, so I took out a lump of fatty, if you like, scraps, etc. from the freezer, by the way, these cuttings from meat are also non-buyable.
And then I cut a little. Plates.
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And, finally, a lamb saddle.
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Divided into pieces, removed any excess films and veins. It turned out like this.
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A few words about spices.
Barberry. Peppers. Mix and white took. Zira !!! And how without her. And some dill seed. Well, salt, of course, as well as mild red pepper, paprika, that is.
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Why did I pay so much attention to food preparation and cutting?
Everything is very simple. Experience in cooking Dymlyama has already accumulated considerable. And I cut, for example, quince in every way. But this method, for eighths, allows you to get the necessary softness in the end, without hardness, but at the same time it does not creep like jelly. Well, etc. So - use it. I do not mind.
Let's start ... or "charge" our cauldron with Dymlyama.
We put those same plates on the bottom of the cauldron, preferably in such a way that to line the bottom, if not completely, then somehow, so that they would take more places.
I took less fat on purpose. Why? In my opinion, that smoke of smoke is the most delicious that is formed in the cauldron. Therefore, I do not want to have it very fat.
Put a layer of onion on top of the fat plates.
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Then we put in a cauldron, in a circle, closer to the walls, pieces of meat from the shoulder blade.
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And in the center, tightly, we put pieces of the saddle of the lamb. And sprinkle with ground pepper, cumin, and add a little dill seed. Salt. Without fanaticism only. It is better to let it be undersalted than ...
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Here I have moved a little from the classics. He took several pieces of quince, cut them thinner and put them on top of the meat. I recommend repeating my experience. You will not regret.
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And on top again, an onion, mixed with leek and cumin, small - not enough. And some sweet paprika. Dry and ground.
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Then the tomatoes. As I said, I used canned food and sun-dried tomatoes. If you put fresh ones, then cut the tomatoes across, right above the cauldron. And lay them out so that a tomato carpet forms.
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Then turnips. And here we scatter the rest of the dill seed over the turnip.
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Then we spread the carrots and quince. And sprinkle on top of zira. Don't be afraid to overdo it. There won't be much Zira. Although ... if someone does not like excessive aroma, then ... in general, include self-regulation here.
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And barberry. I love him very much in this kind of food. Therefore, I always put it generously.
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It was the turn of the pepper. We cover the entire surface with it.
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And then we introduce garlic heads between the peppers. Entirely.
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Sprinkle generously with herbs.
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By the way, you don't need to cut the greens, but, on the contrary, tie them into one bunch and put them on top of the pepper.
And then. Then we cover everything with cabbage leaves.
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And having closed the cauldron in the densest way (this is where the heavy lid came in handy), we put it on a strong fire, for a short while.
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After fifteen minutes, maximum twenty, as soon as it starts to shuffle in the cauldron, we turn down the heat to the very lowest minimum.
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And that's all. For two or three hours we leave the cauldron on fire. Let everything that is there inside languish and smoke.
And after, in my case, almost three hours, we remove the lid.
Here it is better for people who have a developed sense of smell to pinch their nose ... or even better to go away.
The fragrance is UNDERSTANDING !!! It's such an explosion ... it's hard to convey in words. Almost impossible.
And this aroma is such that there is a desire to start grabbing from the cauldron with your hands.
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You see, the cabbage has become almost transparent…. So everything is all right. Done.
We rake the cabbage.
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Aaaaa ?! ... Here it is - broth !!!
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And actually here.
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And especially THIS !!! Just for the sake of this juice alone it was worth fiddling and enduring. Just believe it!
This is smoke juice, the one that forms at the bottom of the cauldron. When a little of it is formed, then a kosushka with this juice is presented either to the one who cooked, or to the most respected guest (the hero of the occasion, for example), or it goes around. Everybody's throats.
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Angela for you at your meal!
A small note. I won't use cabbage anymore. I didn't like it. Just steamed such a vegetable turned out. But this opinion is purely personal.
And ... since on the eve of ...:
Guys, practically no work. You don't need skills either. But the sensation at the table is guaranteed! And half a day like ... "in business"!