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Dimlama Recipe- Prepare a Delicious Uzbek Vegetable Stew in 2 Hours

Dimlama Recipe- Prepare a Delicious Uzbek Vegetable Stew in 2 Hours

If you’ve seen any of our previous articles, you probably know we’re big fans of Uzbek food and all other Central Asian cuisines and in this post, we’ll share one delicious Uzbek dish that’s very popular across Central Asia and in other former Soviet countries. Dimlama, also known as dumlama, basma, or damlyama is a hearty, delicious stew that anyone can make at home in less than 2 hours and this dimlama recipe will show you how.

But first things first…  

What is Dimlama?

dimlama recipe

Dimlama is a Turkic stew that consists of a combination of potatoes, onions, garlic, carrots, tomatoes, turnips, peppers, cumin, cabbage, and lamb, veal, or beef. You can, of course, make a vegetarian version of it without using any meat, but the taste just isn’t the same. Dimlama is a traditional Uzbek dish that’s especially popular during the annual harvest time (spring and summer) when you can find an abundance of vegetables in Uzbekistan and most other countries in the region.

All ingredients are cut into large pieces and placed in layers in a way that they can cook in their own juices. The dimlama recipe takes around 1.5-2 hours to prepare and the final result is a hearty stew served on a large plate and eaten with a spoon. 

History

dimlama stew prep

In all languages that belong to the Turkic language group, the word dimdama (or its variations dimlama, dymadama, demdeme, etc.) translate to the verb boil. This is an exact description of this stew. The dish first appears in Central Asia at the territory of today’s Uzbekistan in the Middle Ages. As you may or may not know, all Central Asian cuisines heavily rely on underground vegetables (because not a lot of vegetables can grow above ground in the Central Asian steppes) which traditionally don’t grow in this region throughout the year.

However, during harvest, there’s an abundance of vegetables and throughout history, people have come up with ways of using this abundance in vegetables in preparing a lot of hearty, delicious stews. Dimlama is one of them.

Are you a fan of Uzbek cuisine? Then make sure to check out our traditional samsa recipe.

Regional Variations

Today, the dimlama recipe is popular across Central Asia and in some former Soviet Republics too. You can find it in different countries under different names, such as dumlama and basma. However, the name isn’t the main difference between dimlama and basma (the two most popular varieties. Basma refers to a version of this stew in which all ingredients are placed in a cold kazan and are afterward steamed. Dimlama, on the other hand, refers to a stew in which the meat and the onions are fried before steaming.

Preparation Tips

dimlama recipe

The most important thing when preparing a dimlama is the layering. Dimlama is a one-pot dish (prepared in utensils with thick walls like a kazan, deep pan with a lid, or Soviet multicooker known as multivarka) but there’s a special technique in preparing it. The first layer should consist of fried onions and meat (before you start boiling), and all other vegetables should be layered atop the lamb/beef/veal without stirring the pot. The final layer should consist of cabbage as this makes the flavor more savory. From here on, it’s simple; after you arrange the layers, just let the stew boil for 1.5-2 hours. You don’t have to stir throughout the process.

The recipe is versatile and you can always replace some vegetables with others, add more vegetables in the meat, or even make a vegetarian version of dimlama without any meat. But whatever you add, this stew is so savory that even if you don’t like some of the vegetables, you’ll eat everything because all ingredients will be soaked in a delicious, mouth-watering juice.

Are you a fan of hearty stews? Then you may also like our bigos recipe.

Serving

Traditionally, dimlama is served in a large bowl with a big spoon and eaten with different kinds of bread (tandyr Nan, lepyoshka, or patyr Nan). However, if you don’t have any traditional Uzbek bread prepared, you can eat it with any kind of bread. Since I’m not from Uzbekistan, I love combining dimlama with Laghman noodles. I know this may raise some eyebrows in Uzbekistan, but I find it really tasty! As for the garnishing, you can use parsley, dill, or fresh cilantro.

Yield: 8 Servings

Dimlama Recipe

dimlama recipe

Dimlama is a hearty, delicious stew that anyone can make at home in less than 2 hours and this dimlama recipe will show you how!

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 1 Kg Chopped Lamb/Beef/Veal
  • 3 Large Onions (Chopped)
  • 5 Large Potatoes
  • 2 Tablespoons Butter
  • 5 Peeled Tomatoes
  • 3 Bell Peppers
  • 6 Garlic Cloves
  • 2 Carrots
  • 1 Turnip (or Eggplant)
  • 1 Beet
  • 1 Small Cabbage
  • 2 Tablespoons Salt
  • 1-1.5 Tablespoons Black Pepper
  • 1 Tablespoon Cumin Seeds
  • 1 Cup Water
  • 2 Bay Leaves
  • 1 Teaspoon Chopped Parsley
  • 1 Teaspoon Fresh Cilantro
  • 1 Teaspoon Corriander

Instructions

1. Heat up your pan (medium heat) and add some oil/butter.

2. Add one-third of the onions in the pan and cook for 2 minutes.

3. Place one-half of the meat over the fried onions.

4. Add another third of the onions on top of the meat and add some salt and black pepper.

5. Add the carrots followed by tomato pieces on top.

6. Place turnip pieces as the next layer and add some more salt, pepper, and cumin seeds.

7. Add bell peppers and sliced beet as the next layer to change the color of the stew.

8. Take the remaining pieces of meat and onions and form the next layer.

9. Add a layer of potatoes, and garlic cloves.

10. Place a layer of cabbage on top of the mix (this is the last layer).

11. Add some more salt, cumin seeds, black pepper, and coriander and cover the stew with a lid.

12. Keep checking the stew every 15-20 minutes. If there’s no boiling sound, keep adding some more water.

13. 10-15 Minutes before the 2-hour mark, add the bay leaves.

13. After roughly 2 hours of cooking, the stew should be ready. Sprinkle some parsley and fresh cilantro for garnish and enjoy your meal!

Nutrition Information:

Serving Size:

200 g

Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 914mgCarbohydrates: 14gNet Carbohydrates: 14gFiber: 4gSugar: 6.5gProtein: 2.85g

A Few Things You Might Need For This Recipe

Are you a fan of Uzbek cuisine? Did you like our dimlama recipe? Would you try to make it at home? If you did and found this recipe helpful (or not), don’t forget to leave us a rating.

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Jennifer

Wednesday 27th of October 2021

I love love love this stew! I serve it with fresh rye or pumpernickel on the side to soak up all the broth. It is so good!

The Food Hog

Saturday 30th of October 2021

Thank you, Jennifer, I'm glad to hear this recipe was helpful

alex b

Tuesday 28th of September 2021

I loved this. I made a lamb option Onions/garlic/salt/pepper Potatoes, carrot, celeriac, swede, beetroot, tomatoes, cabbage, lemon juice, I also mixed up loads of dry herbs and a few chili's. Homemade bread, and a side of yogurt with cucumber shavings and pomegranate seeds on top Result, empty plates.

The Food Hog

Friday 8th of October 2021

I'm very glad to hear that, Alex, thank you for your comment.

Susan

Sunday 13th of December 2020

Do I need to add stock or water?

The Food Hog

Sunday 3rd of January 2021

Both are fine but in my opinion, stock is even better than water.

Joan H Austin

Friday 7th of August 2020

This sounds delicious and since I just found out my Uzbek heritage from DNA test, I am going to try to make this dish and let everyone know how it turns out.

The Food Hog

Sunday 9th of August 2020

Sounds exciting, looking forward to seeing your result :)

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