Damlama in a cauldron in Uzbek

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   Necessary products. If you do not profess Islam, you can take any lean meat - pork, beef, lamb. We will also need the largest saucepan with a thick bottom or a cauldron - five and a half or six liters.

2. STEP 2

   

   Place the meat cut into small pieces on the bottom of the pan as the first layer. Salt and pepper.

3. STEP 3

   

   Then add carrots cut into thin slices and add some salt.

4. STEP 4

   

   After this, add the onion, cut into half rings.

5. STEP 5

   

   Then - potatoes, cut into cubes. Add some salt.

6. STEP 6

   

   The next layer is half of the eggplants, cut into circles. Salt, sprinkle with all the spices and chopped garlic.

7. STEP 7

   

   Then half the zucchini. Also called circles. Add some salt and sprinkle with spices.

8. STEP 8

   

   Then add a layer of sweet pepper in strips.

9. STEP 9

   

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

10. STEP 10

    

    The top layer is tomatoes cut into circles. Add some salt.

11. STEP 11

    

    Then fill everything with chopped herbs, pour in the remaining salt, spices and chopped garlic.

12. STEP 12

    

    Cover with three leaves of cabbage, press down well. Close the lid, turn on the burner to the highest heat for five minutes. Then reduce the heat to low and cook for three hours. At this time, you can calmly do other things. I managed to bake a cake and do the cleaning.

13. STEP 13

    

    After three hours, open the lid and get this wonderful, fragrant dish!

14. STEP 14

    

    Serve, decorate with herbs and serve with green tea. Bon appetit!

Comments on the recipe

Testomania

30.09.2023

4.7

The recipe “damlama dimlyama domlama dumlama domlama dimlyama Uzbek” has such a funny name that it couldn’t go unnoticed by me. I just had all the ingredients needed for cooking, and I had white eggplants and yellow tomatoes. The pans were not suitable for this dish, so I had to take out an old huge cauldron and compact all the layers of vegetables in it (in the process the vegetables were boiled down by about a third). I poured a little vegetable oil on the bottom just in case. I laid out the ribs and pieces of beef, then all the layers according to the recipe. I only had a quarter of a head of cabbage; it was no longer possible to separate it into leaves, so I chopped it and placed the shredded cabbage on top. The cooking process reminds me very much of a slow cooker - there is no need to stir anything, you just need to turn off the stove in a timely manner. In three hours, the vegetables became very boiled, but the beef in the vegetable coat became extremely tender!! A very interesting dish, I will cook it sometimes for variety. Thanks for the recipe!

Julia

30.09.2023

4.9

It must be very tasty! I'll definitely try it!!!

Nusja

30.09.2023

4.6

It must be delicious!!! Let's try! Thank you!!! You can cook like this too.

Guest

30.09.2023

4.5

A good recipe for a busy housewife. The only pity is that after three hours of cooking there is nothing useful left. Although, for sure, after a long languor, the vegetables are saturated with each other’s flavors and delight the eaters.

mother of a sweet tooth

30.09.2023

4.7

I wanted to vote for the recipe when voting, but I missed and clicked, on the contrary, against...

MariSha

30.09.2023

4.5

It's very, very tasty!!! I tried it, but I didn’t cook it myself. Now I have the recipe! Thank you, IrenDV, very much!!! The recipe is wonderful - meat with lots of vegetables. Minimum hassle: cut everything, put it in a cauldron in layers, put it on the stove and... forgot for 3 hours. I love recipes like this!

zguro

30.09.2023

4.7

I share my impressions of your recipe. We are sitting at the moment, humming, praising. I really liked the recipe, it’s an interesting way of cooking - I cut it, put it in, boiled it and forgot for three hours (I managed to get enough sleep. However, I had lamb, not beef, and I didn’t have peppers and eggplant at home. I added frozen dill from greens, frozen cilantro, dried - my favorite oregano (oregano). The result is amazing. This is the first time I’ve cooked cabbage in this form - not shredded, but in layers. Thank you very much for the recipe.