Behi Dimlama

416 5 / 5 120 минут -

What is DIMLAMA? (dimlama ... domlama...) I didn't know myself until yesterday. It so happened that he arrived on Christmas day MASTER (see the topic about the Risotto) and we decided to cook for the Christmas table a few dishes. One of them - this is DIMLAMA. The name comes from the Uzbek DULLES – steamed, warm up. Then prepare a dish of meat and vegetables that is steamed. But not a water bath, and for a few... in General, all will see, if enough patience to browse through the end. I must say that there are several ways to prepare this dish. Therefore, the possible experts do we have here. If you have other recipes or ways, what is called - IN the STUDIO! While we imagine Dimlama Behi or Dimlama with quince.

for New Yearfor birthday

Ingredients for Behi Dimlama

Step by step instruction of cooking Behi Dimlama

Шаг 1

And put on the bottom of the cauldron these records of the fat tail, preferably so that covered the bottom completely.

Шаг 2

On top of the rump layer of the onion.

Шаг 3

Then barashkina ribs.

Шаг 4


Шаг 5

Sprinkle with the cumin.

Шаг 6

Spread a layer of lamb without bones. Preferably with fat, which pieces are pressed against the walls of the bowl. And add cumin again.

Шаг 7

Then again a layer of onions put. It can poderbanit.

Шаг 8

Cut tomato. Granulate is not necessary. The best course to take large and ripe. And down it!

Шаг 9

And sprinkle the top with red ground pepper. Fragrant, but not burning, though, and sharp.

Шаг 10

Carrots cut into big pieces and spread over the layer of tomato.

Шаг 11

The quinces cut into four pieces and cut out the core.

Шаг 12

And put it on top of the carrots.

Шаг 13

And again we pour add salt and cumin.

Шаг 14

Garlic clear from the top layer of husk and clean the roots.

Шаг 15

And put it in the cauldron between the slices of quince.

Шаг 16

The cauldron dense image cover with a lid and put on high heat.

Шаг 17

Fifteen minutes. As soon as I hear that they taskportal, reduce heat to a strong minimum. Keep "the candle"