Azerbaijani cuisine: recipes Buglama

The recipe Buglama lamb

It should:

1 kg lamb, 2 onions, tomato 2-3, 2 sweet peppers, potato tubers 5, 1 bunch parsley, red pepper (hot and sweet) - to taste Salt - to taste.

How to prepare:

1. Wash the lamb, clear of films and cut portions of medium size.
2. Put the meat in a refractory form. It is advisable to take an iron pan, as it is done in Azerbaijan.
3. Salt the lamb, sprinkle with ground red pepper.
4. Clean onions and finely chop, put in the meat.
5. Wash the tomatoes, pour over boiling water to make it easier to remove the skin.
6. Slice them, the pieces may be of any shape. Put them in a bow.
7. Clean the sweet peppers, cut into half rings. Place the tomatoes on top.
8. Peel the potatoes, wash and cut into medium-sized pieces. Add the rest of the products.
9. If you use eggplant, they should be cleaned and cut, and then put on top of a layer of sweet pepper.
10. Wash the parsley, shake off the water, chop and place the last layer.
11. Fill in the dishes with 50 ml of water and put on fire.
12. When the water boils, reduce heat to low. Buglama cook under the lid 45-60 minutes and does not need stirring.
13. If dish is prepared with cabbage, vegetable sheets to put the latter. Serve Buglama to the table as soon as it is cooked.

Recipe Chicken Buglama

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It should be:

chicken midsize 3 onions, 1 tbsp. water, 600 g of tomatoes 50 g butter, 300 g of green beans, cilantro, parsley, basil, dill, capsicum, Salt - to taste.

How to prepare:

1. Cut the prepared chicken into pieces. Put them in a saucepan, add water and cook until soft.
2. Fill beans salted water so that it barely covered pods and boil them until soft.
3. peeled and finely chopped onion sauté in oil.
4. scald the tomatoes, remove the peel and cut into slices.
5. Connect beans, chicken, tomatoes, fry the onion, add salt, chopped herbs, peppers and cook all together until ready.

The recipe Buglama fish

It should be:

1 kg of fish (sturgeon, mackerel, hake, halibut, salmon, etc.), 2 of tomato, celery, 1, 1, bell pepper, celery 1, 1 lemon, 50-60 g butter, salt, ground black pepper, fennel, parsley, bay leaf.

How to prepare:

1. Wash and clean the fish. Cut it into portions.
2. salt and pepper and place on the bottom of a cast iron pan or refractory form.
3. Wash and clean the peppers.
4. Cut into small pieces.
5. Wash celery, cut it, put on top of the peppers.
6. Add salt and spices.
7. On top of vegetables put chopped herbs and lemon slices.
8. Cut the butter into small cubes and spread evenly over the dish.
9. Close the pan with a lid and put on a small fire for about 30 minutes.