Dimlama
Dimlama emerged from the nomadic cuisine of Central Asia, where the method of simmering meat and vegetables in layers, in their own moisture, without water, was a practical solution for conserving resources. The name comes from the Uzbek verb 'dimlamoq', meaning 'to steam-braise'. Unlike many other oil-rich Uzbek dishes, Dimlama remains relatively light and is considered a fitting dish for the warm summer months, when gardens are full of fresh, locally grown eggplant, zucchini, and tomatoes.
Layers, not a mix
Ingredients are arranged in neat layers in the pot, without stirring, each contributing its flavour as it cooks.
No added water
The vegetables release their own moisture as they cook, which is why Dimlama needs no extra water.
Slow simmer over low heat
The pot is kept at a very low heat, tightly covered, for hours, for a gentle simmer.
Summer vegetables in abundance
Eggplant, zucchini, bell pepper, and tomato are used generously, especially in summer, when they taste best.
Ingredients 4 servings
- 500g lamb or beef, in pieces
- 2 large potatoes, sliced
- 1 large eggplant, sliced
- 2 zucchini, sliced
- 1 bell pepper, sliced
- 3 large tomatoes, sliced
- 2 onions, sliced into rings
- 3 garlic cloves, whole
- Salt, pepper, and cumin
How to make it
- 1Place the pieces of meat on the bottom of a heavy pot, seasoned with salt, pepper, and cumin.
- 2Add the sliced potatoes in an even layer over the meat.
- 3Continue with a layer of eggplant, then one of zucchini, each lightly sprinkled with salt.
- 4Add the sliced bell pepper, then a thick layer of tomatoes, onions, and the whole garlic cloves on top of everything.
- 5Cover the pot tightly with a heavy lid and set it over low heat.
- 6Let it simmer, without stirring, for about two hours, until the meat and vegetables are very tender.
- 7Serve straight from the pot, gently mixing the layers only at the table, before eating.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
