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Damlama dymlyama domlama dumlama domlama dimlama Uzbek

Uzbek Damlama (Layered Meat and Vegetable Stew)

Damlama is a traditional dish of Uzbek cuisine! It's essentially meat and vegetables steamed together—much like Georgian ajapsandali—and it's a real showpiece. It holds on to plenty of nutrients, tastes wonderful, and couldn't be easier to make, so it's ideal for a summer dinner. Honestly, damlama is a lifesaver for a busy cook: it practically makes itself, with no fuss from you. All you really need is fresh vegetables and a little time on your hands.

Irinaprimorochka

Recipe author

Damlama dymlyama domlama dumlama domlama dimlama Uzbek

Composition / ingredients

Servings:

Beef fillet (use any meat you like: lamb or chicken work too)

750

Carrots

200

Onion

220

Potatoes

300

Tomatoes

550

Eggplant

600

Zucchini

700

Bell pepper

230

Garlic (plus dill, parsley, cilantro)

Fresh herbs

Salt

Dried spices (hot pepper, allspice, ground coriander)

Green cabbage (three leaves)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 5 g

Fats 21 % 3 g

Carbohydrates 43 % 6 g

64 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's everything you'll need. Use any lean meat you like—pork, beef, or lamb. You'll also want your largest heavy-bottomed pot or a Dutch oven, about 5½ to 6 quarts (5–6 liters).
Step 2:

Cut the meat into small pieces and lay it across the bottom of the pot as the first layer. Season with salt and pepper.
Step 3:

Next, add a layer of thinly sliced carrot rounds and sprinkle with a little salt.
Step 4:

After that, add the onion, cut into half-moons.
Step 5:

Then the potatoes, cut into cubes. Sprinkle with a little salt.
Step 6:

The next layer is half of the eggplant, cut into rounds. Season with salt, sprinkle with all the spices, and add some minced garlic.
Step 7:

Then half of the zucchini, also cut into rounds. Sprinkle with salt and spices.
Step 8:

Next, add a layer of bell pepper cut into strips.
Step 9:

Then another layer of eggplant and zucchini. Season each layer with salt and spices.
Step 10:

The top layer is sliced tomato rounds. Sprinkle with salt.
Step 11:

Scatter chopped fresh herbs over the top, then add the rest of the salt, the spices, and more minced garlic.
Step 12:

Cover everything with three cabbage leaves and press down firmly. Put on the lid, set the burner to high for five minutes, then turn the heat down to its lowest setting and cook for three hours. Meanwhile, you're free to do other things—I baked a pie and tidied up.
Step 13:

After three hours, lift the lid to reveal this wonderful, fragrant dish!
Step 14:

Plate it up, garnish with fresh herbs, and serve with green tea. Enjoy!