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Dimlama

From Wikipedia, the free encyclopedia

Dimlama
TypeStew
Place of originUzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan
Main ingredientsMeat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruits

Dimlama or dymdama, is a Turkic and Uzbek (or-more broadly-Central Asian) stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with a spoon.

YouTube Encyclopedic

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Transcription

See also

References

External links

  •  Media related to Dimlama at Wikimedia Commons
This page was last edited on 20 September 2023, at 01:09
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.
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