Dimlama

Dimlama or dymdama is an Uzbek 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.

TypeStew

Place of originUzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan

Main ingredientsMeat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruits

Quick facts Type, Place of origin ...

Dimlama

Type	Stew
Place of origin	Uzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan
Main ingredients	Meat (lamb, veal, or beef), potatoes, onions, vegetables, sometimes fruits
Media: Dimlama

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