Dimlama or dymdama, is a Turkic and Uzbek (or-more broadly- Central Asian) stew made with various combinations of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

, potatoes, onions, vegetables, and sometimes fruits. Meat ( lamb or sometimes

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

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,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

s, tomatoes, sweet peppers, spiced with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

and a variety of

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s 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.

References

* Lynn Visson, ''The Art of Uzbek Cooking'', Hippocrene Books, New York (1999).
Recipe for dimlama on russian-cookbook.com

Recipe for dimlama with photo

Dimlama on CookEatShare

External links

*{{commonscat inline Uzbek dishes Kazakh cuisine Kyrgyz cuisine Tajik cuisine Meat stews

See also

References

External links