Dimlama or dymdama, is a Turkic and Uzbek (or-more broadly-Central Asian) stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with a spoon.
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| Type | Stew |
|---|---|
| Place of origin | Uzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan |
| Main ingredients | Meat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruits |
See also edit
References edit
- Lynn Visson, The Art of Uzbek Cooking, Hippocrene Books, New York (1999).
- Recipe for dimlama on russian-cookbook.com (in English)
- Recipe for dimlama with photo[permanent dead link] (in Russian)
- Dimlama in Uzbek cuisine (in English)
- Dimlama on CookEatShare (in English)
External links edit
Media related to Dimlama at Wikimedia Commons