Dumlyama / Dymlyama

All of the other recipes (see below) say beef or lamb for the meat - and basil / dill is the green herbs.

»http://www.youtube.com/v/sAldVsayIm8

Another version of the recipe:

»http://www.youtube.com/v/VCcgLJ-gHfE

As the old saying goes,
Google is your friend.
And using Google for Dumlyama, and again for Dymlyama, I found one recipe, in English (accompanied by a lot of recipes, predictably, in Russian).
Mutton - two kg potatoes - two kg, carrots - one kg, Bulgarian pepper - one kg, cabbage - forks (1 kg), onion - one kg tomatoes - one kg, garlic - 10 cloves, a bunch of dill, a bunch of basil vegetable oil - 0, five l, salt, pepper, bitter - 1struchok. First, prepare all the food. The meat cut into chunks, see my 3x3, clean all vegetables. Potatoes are leaving a whole, a major cut in half, carrots, peppers in half, tomatoes, onion rings, cabbage in large pieces (10 pieces of forks). Tying thread bunches of greens. Take the cauldron at the bottom of the pour vegetable oil, laid a layer of meat, salt, onion layer on it, a little tomato, a layer of potatoes and carrots on it, the top layer of tomatoes and peppers, salt. All pours garlic, put a pod of red hot pepper, keeping stalk. Laid a layer of cabbage, add some salt again, cabbage, cover with tied bundles of herbs, then put the whole cabbage leaves, cover with all the big dish, cover with lid and set on fire. Cook for one hour.
Starting with the first ingredient (translated)
4 pounds of mutton
It is obvious that this recipe is designed to feed a large family. I'll not be attempting this in my own kitchen - so I'll plan to post an actual recipe, in 2 - 3 months, at the soonest.

And briefly glancing at the Russian recipes, in the Google searches, and translated, I can tell that there are many variations - with different meats, herbs, spices, and vegetables.
Post a Comment