Dish dimlama - how to cook in dimlama multivarka, step by step recipe photos
Oriental cuisine, in essence, is very harmonious. In it, the use of even a very fatty meat, well balanced by a large variety of vegetables, and special cooking techniques (long stewing, to be exact - longing in a cauldron) allow the maximum to preserve vitamins and minerals.
One of these dishes from the Tatars called dimlama, Uzbeks - damlyama, among other Turkic peoples have their own versions of the names of dishes, but the essence is always the same: it is a stew with vegetables stacked in layers. Today we will prepare Tatar dimlamy option, it allows the use of not only the lamb, but in general any meat, including poultry. The recipe is accompanied by steps to make a photo that will anoint you as you begin to prepare their own meals at home.
How to cook dimlama multivarka in
Today we have a useful and dietichnaya turkey. Vegetable oil odorless frying - 2-3 Art. l. Vegetables need different and a lot of: onion, celery or other white roots, carrots, cabbage, tomatoes (or tomato), squash, eggplant. Since fresh zucchini, eggplant and something which the root is not found, it was necessary to use dried or frozen, but the taste and vitamins are not affected.
Dimlamu sometimes referred to as "the laziest eastern cuisine", and this is something there. All the ingredients are cut or torn into large chunks, put layers, put to languish on low heat - and all! However, traditionally dimlamu cooked on the grill in a huge cauldron that is able to keep a low temperature for a long time, but we have the same mode freely reproduce in multivarka.
Another preliminary remark. Stacking layers of products, we have each layer with salt and sprinkle with a mixture of spices, very well here goes dry mix ready for Laghman, where there is a pungent and sweet peppers, cumin, coriander and a lot more all fragrant. In a small pialki spice mix with coarse salt, and this mixture, we will sprinkle each layer laid in multivarku. Turn on the hot multivarku mode, pour a little vegetable oil and pour chopped polukolechkami fairly large onion and white roots. Sprinkle with spice.
The meat cut into pieces of about a walnut. We spread, sprinkle. We are not in a hurry, cut vegetables easily and accurately, and to us, no one drove after meat translate multivarku extinguishing mode.
Carrot depending on its thickness can be cut into wheels, polukolesikami, or, as we have - quarters.
Squash and eggplant, too, must be supposed coarsely chopped, but we have these vegetables fresh not, therefore, use dried. Fill them with warm boiled water, give pomoknut and throw out with the bath water in which they were soaked. Well and, accordingly, sprinkle spice.
An important element dimlamy aromatic - garlic. In a large kettle take large head of garlic, it is washed and without clearing, utaplivajut closer to the bottom. In a small multivarka we take 3-4 cloves, peel them and just Plug in the thick vegetables.
Cabbage cut large checkered. In general, determining the size of the cut, it appears that there is a dish to be a tablespoon, so pieces must be on a spoon just placed.
Tomatoes I have frozen, cherry. They do not even need special defrost, just give a little bit otmyaknut to chop them into halves, quarters.
is the top big pokromsat potatoes. When dimlamu cooked on the grill in the summer in a cauldron, the top layer is laid out straight young potatoes entirely, not even shelled, but just very good Washed with a stiff brush. And this layer, we, too, salt, sprinkle with spices, close the lid, expose Extinguishing timer mode 1, 5:00.
When cooked in a cauldron, the top shelter torn into large pieces of cabbage leaves, it turns out a kind of cover under the lid to steam all the valuable left inside the dishes. But multivarka closes tightly enough, we will do and no extra cover.
If we are prepared, as expected, lamb, then 1, 5-2 hours - the standard of preparation time, but with turkey STTS all within an hour.
Now we can mix our dimlamu and sprinkle with dill or parsley. But this - the urban version of the feed. If you act according to the rules, the contents of the cauldron, without stirring, flipped on a large deep dish, so that the meat, powdered fried onions, it was at the top, and all the layers are more or less preserved. Then everyone can aim itself and choose the pieces that he liked.
We are not added in the preparation of a drop of more liquid, but from the living natural vegetable juice formed surprisingly tasty, thick, rich and very flavorful sauce. So in a city of European filing - on a plate decorated with green onions - our dimlama totally great!