Basma (based on Stalik Khankishiev's recipe) in a Panasonic SR-TMH 18 multicooker

Basma (based on Stalik Khankishiev's recipe) in a Panasonic SR-TMH 18 multicooker

Category: Meat dishes

Kitchen: uzbek

Ingredients
Meat (any)	700 g
Bulb onions	700 g
Potatoes	500 g
Carrot	1-2 pcs
Cabbage	500-700 g
Tomatoes	2 pcs
Zucchini (eggplant)	3 pcs
Bulgarian pepper	2-3 pcs
Garlic (head)	2 pcs
Turnip (radish) or quince	1-2 pcs
Any greens, green onions	taste
Salt, pepper, spices (ground coriander, cumin, red pepper)	taste

Cooking method

• I love Stalik's recipes very much, and only thanks to him I learned that the dish that I have known since childhood turns out to be not quite dumlyama (or dimlama / dumlyama), but its more dietary variety - basma. The principle of cooking is the same: simmering-steaming vegetables with meat in a tightly closed cauldron, but the main difference is that meat for basma is laid raw in a cold cauldron. On the meat, as in the dumlyam, various vegetables are laid in layers, and then - another feature of the basma (and the explanation of its name, which comes from the Türkic form of the verb, press) - the prepared layers are well squeezed from above - compacted, then covered with cabbage leaves, for maximum steam preservation inside the dish. Baking and stewing in a cauldron is also recommended with a load.
• I usually do it on the stove, in a cauldron, and more recently in a multicooker - it takes a little longer in time, but undoubtedly much more convenient!
• Meat can be absolutely any - Stalik recommends taking with fat, or adding fat (lard) separately, if the meat is lean, then you will need to add oil. My pork (shoulder) is quite fatty. Obligatory components for Stalik are meat, onions, potatoes, carrots, cabbage. Everything else is optional: vegetables can be all sorts of different, for every taste and their quantity and proportions are also completely arbitrary. The only recommendation for the amount of onion is that there should be a lot of it. Ideally, as much as meat, or even more.
• This dish can be prepared all year round and you can take any vegetables according to the season, but the more ingredients, the more aromatic and tasty our basma will turn out. Therefore, you can additionally use freezing and dried vegetables and herbs.
• My set of vegetables in the photo - what was currently in the refrigerator from fresh ones, plus frozen bell peppers and dried eggplants (I dry them especially for the winter and spring dummies / basma). Bored cucumbers and Margelan radish were also used.
• 
• Let's get started ...
• Vegetables, wash, clean. Set aside some of the top cabbage leaves - we'll need them at the end. Let's prepare the necessary spices (I have ground cumin, coriander and ground smoked chili pepper), salt and black pepper. We put a saucepan from the multicooker closer to immediately send our slices into it.
• The first layer is meat. We cut it into small pieces, send it to a saucepan, salt and pepper, generously sprinkle it with spices. Cut the onion into half rings (not necessarily super thin). We also add some salt and mix it with the meat in a saucepan. At this stage, place the fatty pieces of meat to the bottom and to the sides of the saucepan.
• 
• The next layers will be stacked without mixing. Cut vegetables into arbitrary pieces, large enough. Each layer, if possible, press-seal, salt-pepper-sprinkle with spices.
• The order of priority of laying the layers depends, as a rule, on the characteristics of vegetables (their density and degree of cooking), but it is still quite arbitrary. We try to pay attention so that the neighborhood of tomato and potato is not close.
• The second layer is usually carrots, then bell peppers, tomatoes, eggplant, garlic, zucchini, turnip (radish) or quince with potatoes.
• 
• The final layer is coarsely chopped cabbage, and it is better if it is already grated and shaved with salt. Having laid it out, you can press all the layers harder. As a rule, when we put cabbage, there are already a lot of vegetables in the saucepan, and with cabbage it should work even with the top, it should be so. We press down with our hands, pressing with force! Now on top we put bundles of greens together with stalks, bay leaves and lay the top cabbage leaves to retain steam. Once again, press down well and transfer our saucepan to a slow cooker.
• 
• First, set the Baking program for 40 minutes so that the contents of the saucepan are warmed up properly. Then, after switching off, we transfer to Extinguishing for 2 hours. We are not in a hurry to open it immediately after the end of the program - let it stand for a while on heating - 10-15 minutes. Now you can open!
• Discard the top cabbage leaves and bunches of greens.
• 
• First we spread a little cabbage layer into the dish, then trying to grab the lower meat layer, spread the rest of the vegetables in a heap and pour over the aromatic gravy juice. There is a lot of juice from vegetables! Sprinkle with green onions or any other herbs.
• 
• The dish is of course a long-term preparation, but nevertheless it is completely uncomplicated and very convenient in that it is cooked, albeit slowly, but already on its own, without our participation. The meat turns out to be very tender, vegetables are steamed and soaked in meat juice, and all together - this is a rich bouquet of tastes and aromas!

Time for preparing:

3 hours

Cooking program:

Multicooker

Note

[Yulechka]

Yulechka, something similar was done in the summer from mutton in the Crimea at my grandmother's. Such a summer, fragrant, sunny dish !!
And with quince they did it in the fall, yes, when their own was ripe
Thank you very much, they reminded me, it flooded, I will definitely cook it in the near future.
And in the slow cooker! I don’t get tired of thanking (I don’t know who))) for such a device. Well, how does he help in everyday life! Especially for such dishes. When you can lay everything with love, put it on and calmly leave to take care of your family, and then get a fully delicious yummy.

[Dasha]

Dasha, I'm glad that I also like such deliciousness! Yes, the multicooker greatly simplifies the preparation of such vegetable and meat dishes, where all we need to do is cut, lay and set the desired program!

thanks, it's really delicious! we make chanakhs of this type, only there it is not cabbage, but lobio ...

[Marina]

Marina, thanks for your attention to the recipe! Yes, of course, there are similar dishes in other national cuisines, only the emphasis of vegetables is different due to preferences! You can also put green beans in basma, but cabbage is one of the main ingredients!

Oh, how delicious !!!
I already feel that it is very tasty!
Yulenka, thank you! Thank you so much!
Everything is in the refrigerator, well, except for the quince. Now I'll take a look at the store, and if I don't find it, I'll cook it without it.
Thank you!

[Yuliya K]

Yuliya K, but what about radish and cucumbers? I just have a break in the template, I only ate raw)))))

[Ritulya]

Ritulya, yeah, meat with different vegetables is always delicious! Yes, and without quince is very fragrant!



Natalia, they fried cucumbers and interesting taste! Here, in the total mass, they add a scent of freshness! And radish in Central Asia and in shurpa is added along with a turnip. I keep it in water before cooking so that its unnecessarily rare aftertaste disappears.

Julia, thanks! Such an interesting recipe, but I did not know. It is imperative to cook.

[Yulia]

Yulia, a great dish, just right for this delicate multicooker! Loaded and forgotten, went for a walk - then opened ... and wow: what a taste and aroma! I cooked, but again similar, in the footsteps of the "Smak" program. I don’t remember who was there "in the lead role", but the cauldron was filled with: lamb, eggplant, onion, garlic, tomatoes, potatoes, a lot of greens. I also did it in Panasonic, with pork. It's good that you reminded me, and even laid out the worked out cooking regulations with modes! At least now I will know exactly how long to wait (and then we had to wait, oh, how long :-)
Bast1nda, Natalia, but what about the azu (there are cucumbers, it doesn't matter what are salty, they are also boiled) and lagman (there are radishes)? We must try If the bitterness of the radish is scary, there is still daikon.

[Nina]

Nina, thanks for your attention to the recipe! Of course you have to try!
Inna, yeah, a dish for a multicooker is very suitable, especially in the absence of a cauldron and live fire! And vegetables - yes, it's a matter of taste, someone doesn't like eggplants, someone doesn't inspire zucchini, and okay, you can generally limit yourself to only the usual set, without exotic! I add pumpkin in the fall!

[Yuliya K]

Yuliya K, with cabbage it's even better, it's easier to find it - I will definitely try to do it, because I love canakhi, but there is always not enough eggplant, then beans)))) and here - make yourself basma with cabbage, and no problem for you))) that's honest word, about cabbage, I would not have guessed myself)

[Marina]

Marina, I will be glad if you like it!

I'll check in too
I read the recipe - the aroma went straight to my kitchen from vegetables !!!!
great dish! really simple enough to prepare !!!
you just need to adapt to my pressure cooker ...

An ordinary cartoon lives in the village with my mother !!!! it is imperative to create such a miracle !!!

it's like lagman - love for life !!!

[Elena]

it's like lagman - love for life !!!

Elena, yes, that's for sure !!

Julia, thank you, I will definitely cook it. Probably, of all my cartoons, Panasonic is the most suitable!
Or Toshiba? There is a bowl in it like a cast iron! Exactly.

Ritul, I won't say anything about Toshiba, I don't know her! I only have Panasonic! Somehow, the multicooker boom passed me t-t-t, I didn't buy other cartoons ...

[Yuliya K]

Yuliya K, Yulka ... how I missed such beauty !!!!! Beauty !! : rose: thanks

What an interesting dishO)) And everything is in stock! Tell me, please, and if you cook in a pressure cooker .. what modes? First I put on "baking", and then? With the multi "Extinguishing" is NOT at high pressure? And in my pressure cooker on Extinguishing, the valve immediately closes, the lid is blocked and ... it went high. Maybe then at Multishef? There, the lid may not be blocked. And what temperature then set for 2 hours?

[kristina1]

kristina1, Cesarochka, thanks !! In your year-round abundance of vegetables, you don't need to be smart about freezing and drying vegetables for her !!



Elena, oh, and I won't tell you at all with cartoon pressure ... At this point, you need to select the mode depending on how long it takes meat and vegetables to soften under pressure, possibly Stewing for 30-40 minutes will do. But, of course, I'd rather try it first in manual mode ...

But, of course, I'd rather try it first in manual mode ...

Yes, and I am about the same, but ... what is the temperature on the manual Multishef to set
And on high ... in 2 hours then ... everything will be in the trash

[Yuliya K]

Yuliya K, Yulkin, I know ... one thing ends with us, another begins ... and so all year round

And on high ... in 2 hours then ... everything will be in the trash

No, no more than 40 minutes on high! But on the manual one - approximately, if you switch the mode of my Panasonic, then it's 40 minutes at 160 degrees and 2 hours at 100 degrees ...

then it's 40 minutes at 160 degrees and 2 hours at 100 degrees ...

My pressure cooker has Baking - it's 150 degrees and by default - 40 minutes, but it's easy to negotiate with the Chef - there from 40 to 160 in 10 degrees, put the hop if you want. THANK YOU !

[Yuliya K]

Post-stew for Baking! Already. Go!



Yuliya K, I cooked. Very cool. Not as beautiful as yours, Yul. But I'm the first time!
I will do it in baby Panas later.
Toshiba is tricky. We have to select programs. Not that.

Rituel, ah what a boring plate! Yes, in the baby Panasik it is easier for the programs, I think it is normal and it will fit in by the number, if the layers are pressed down properly!

[Yulia]

Yulia, Yulechka! : a-kiss: I also thank you for the wonderful recipe! I cooked slowly and there was not only one onion, but the fatty lamb corrected the situation. That's kind of a domlam and, at the same time, not quite.
Today is a whole day on the run and dinner is prepared by itself and is not noticeable.
Thanks to Yulia and Slow!

[Vika]

Vika, I am very glad that everything worked out and I liked it !!

Went to the market for vegetables

A fly in the ointment in a barrel of honey ...

I cooked basma several times, following the recipes of famous chefs. Not Stalik, God forbid ... Although, there is only one recipe, with small possible variations ...
As a result, it turns out as in the famous cartoons: expectations and reality. No, it’s delicious, of course.But the final look is just like the author's: unsightly steamed-boiled sprawling vegetables and meat that do not add any appetite. Is that the smell ...
But Stalik's Basma in the photo is just a picture. Well, that's understandable - it works to increase the demand and sales of its cookbooks. Don't believe me? - But try to cook basma like that in Khankishiev's photo ... It won't work ... Because this is not his real basma. and an illustration xs what ...

Shl. Sorry, but I don't like this swearing man ... Better than Lukmore, and you can't say ... 🔗

Stalik Khankishiyev (Basurmansk. ), a writer in letters, a photographer by mamie, a ssu-chef of his kitchen and the author of a large number of fundamental materials on oriental cuisine. He is very strict with the recipe and the quality of products, sharply criticizes those who are looking for easy ways and replace, say, fat tail fat with pork.
In addition to his culinary talent, he became famous for his hot temper, categoricalness, intolerance and love for urine therapy. Merciless to lovers of Maynesics, and also hates meat grinders, considering them the work of the devil. Has a habit of responding to a little less than all comments with a three-story obscenity and the phrase "piss in your mouth, gozlodarazin."

Perhaps Stalik gets such "malicious" comments, I see no point in discussing his personal characteristics. He perfectly knows Central Asian cuisine and knows how to teach how to properly prepare dishes of this cuisine. His fame as an excellent cook and popularizer of oriental cuisine is well deserved, and the crowd of envious and spiteful critics in these cases is understandable.
I'm a bad photographer, but overcooking and sprawling are unlikely, the vegetables in this dish are steamed, but they keep their shape perfectly, as they are cut into large pieces. I don’t know according to the recipes of which famous chefs you cooked it (judging by the overcooked vegetables, they cooked it incorrectly), but the dish is simple, very tasty and aromatic, it’s simply not yours!

you just see it is not yours!

Perhaps, perhaps ... Just from my own experience I will say that it is better to cook shurpa from this set of products, and serve it either as a first course or as a second ... Why is it better? - Because the dish will be just as tasty, and it looks clearer ... But only when cooking you will have to tinker a little, because not all products are put into the shurpa at the same time, as in basma ... But this is how it should be: carrots , for example, it takes longer to cook than cabbage, zucchini and peppers need 5-10 minutes of cooking until cooked, etc. Thus, scraps of overcooked vegetables will not hang in the dish ...

I think that shurpa is a completely different dish, and also for an amateur! But dumlyama and basma are not at all less tasty, and even less colorful in presentation !!

[Yuliya K]

Yuliya KThank you, Yulenka! Bomb recipe !!!

[Natulya]

Natulya, thanks for your attention to the recipe !!!

Julia, you are a great fellow that you are experimenting with recipes new to yourself. I myself am absolutely the same amateur experimenter. And I must say that I have very few dishes that I tried to cook for myself for the first time, remain in everyday life, that is, they are then prepared more than once. And basma is from the same series. Yes, it’s cool, yes, it’s delicious, no, I won’t cook any more, because it’s outwardly not camilfo, and there are a bunch of other proven recipes with vegetables and meat that are no worse ... Let some Central Asian culinary exoticism remain it. ..
But you should definitely try. What if it's really YOURS!

[Constantin]

Constantin, thanks for the kind words, but this dish is not new to me, I know it and love it since childhood! Like many other Central Asian dishes! For me, the dishes of this cuisine are not at all exotic, they are ordinary and often prepared by me for many years! Here I just posted a version of the basma adapted for the multicooker!

[Constantin]

Constantin, Nothing there is steamed-collapsed, well, if only try to darken the whole day.
And so, everything is whole, very aromatic and tasty and very useful. Put on a dish, sprinkle with fresh herbs. In my opinion, and not only, excellent!
aa and still lazy .. when time is running out.
Immigrants from Wed Asia and not only highly respect this dish. And shurpa is also very tasty, but completely different!

Immigrants from Wed Asia and not only highly respect this dish. And shurpa is also very tasty, but completely different!

Vika, I agree completely !!

[Yuliya K]

Yuliya Kwhat a wonderful recipe! I'm not familiar with this dish, but I will definitely try to cook it in Shteba. I think my husband should like it, for sure

[julia_bb]

julia_bb, Julia, thanks for your attention to the recipe! Hope my husband will like it!

[Yuliya K]

Yuliya K, namesake, and I'm sure I will like it too

[Julia]

Julia, I will be glad !!

[Yulia]

Yulia, I'm carrying a plate!

And nothing sprawling vegetables ... All in separate pieces, you can see in the photo!
I barely shoved everything into a 5-liter bowl, I did not expect something so much, I even had to invite guests for dinner yesterday. But I'm soooo happy! For me, such dishes are an indicator of summer. It is delicious!
I'll know the name. And then everything is "stew, stew"

[Dasha]

Dasha, oh what a beautiful basma !! Glad you enjoyed it !! Yes, the amount in the stuffed cartoon turns out to be decent !!

[Julia]

Julia, well, there are miracles in the world, especially on a bread maker! Yesterday, about boredom and heat, I leafed through the book of recipes for Kuzina (multi-oven), which I have had for 2.5 years and drew attention to the recipe for basma. Because of the heat, I don't really want to cook, so this recipe interested me, today I bought all the products and before cooking I decided to see how Stalik cuts vegetables, but before that I decided to look at the HP, and lo and behold, here is just a speech about this recipe , up to still in the multicooker. Thank you for sharing your experience. I went to cook, though I just can't decide where to cook in Kuzin or in a slow cooker, okay, I'll decide in the process

[Natasha]

Natasha, that's really really - miracles! It means that the decision to cook basma is correct and timely! I still have a vague idea about Kuzina, but I think that everything will turn out fine in her! I will be glad if you share the result!

[Yulia]

Yulia, already set to cook, but in a slow cooker. I had doubts about Kuzina, because there is a large evaporation area and in the lid of the hole, I thought that the liquid would evaporate strongly. But if I succeed, then next time I will definitely cook in Kuzin, the most interesting is what happens. My son is a fan of Stalik, so he gave me a link so that I could see how he cooks, but when I saw your recipe, I didn't go to Stalik, because you have everything described in such detail.



Julia, thanks again for the recipe and description. Have already eaten and it is very tasty, this is our dish. I just remembered that something like that was cooked during my childhood and for some reason was called sote, the only difference is that the eggplants were fried.
There are no pictures because my husband came home from work wet (we had a long-awaited rain like tropical rain) hungry and needed to be fed urgently. But the food turned out to be beautiful, bright and appetizing - orange carrots, red peppers and tomatoes. And also a very tasty yushechka turned out. I cooked according to your technology - first on Baking, and then on Stewing for 55 minutes.

Yulenka, I finally cooked it too!
Thank you very much! Very, very tasty!

Ritual, what a delicious plate! Thanks for the photo! Glad it was delicious!