Dumlyama / Dymlyama

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


Another version of the recipe:


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.

Corn / Mushrooms / Peas

Lots of the veggies, that I like.
  • 1/4 t black pepper
  • 1 t bouillon (1 cube)
  • 1/8 t cayenne pepper
  • 1/4 t cumin
  • 1 t ginger
  • 1/4 t paprika
  • 1/8 t tumeric
  • 2 cl garlic
  • 1/2 medium onion
  • 1/2 jalapeno pepper
  • 1/2 pimiento pepper
  • 1 can corn
  • 1 can mushrooms
  • 1 can peas
  • 1 can tomatoes
  • 1 T vegetable oil
  1. Dice onion and pimiento, and mince garlic and jalapeno.
  2. Saute garlic, in oil, until golden brown.
  3. Add onion, saute until transparent.
  4. Add other vegetables.
  5. Bring to boil, reduce to simmer, cook 10 - 15 minutes.

Garlic Ginger Carrots

Simple to make, using just what I had on hand.
  • 4 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced or thinly sliced
  • 4 C water
  • 2 t bouillon / 2 bouillon cubes
  • 1/8 t cayenne pepper
  • 1/4 t coriander powder
  • 1/2 t cumin
  • 1/4 t garam masala
  • 1/2 t ginger
  • 1/4 t black pepper
  • 1/4 t tumeric
  1. Saute garlic and onion, briefly - just long enough for garlic odor to arise.
  2. Add water, and other ingredients.
  3. Bring to boil, mix well.
  4. Reduce to simmer, cook until carrots are soft enough.
  5. Serve over boiled rice.

Banana Curry Rice

A quick and easy way to use up a left over banana, and improve on plain white rice.
  • 1 C white rice.
  • 2 1/2 C water.
  • 1 T chicken bouillon / 2 bouillon cubes.
  • 1/2 t curry powder.
  • 1/4 t garam masala.
  • 1/4 t ground coriander seed.
  • 1/8 t cayenne pepper.
  • 1/8 t tumeric.
  • 1/4 medium onion, diced.
  • 2 cloves garlic, smashed and minced.
  • 1 banana, sliced horizontally, 1/4" thick slices.
  1. Combine rice and water, bring to boil.
  2. Stir constantly, adding bouillon, spices and vegetables.
  3. When rice starts to thicken, turn heat down to slow simmer, stir frequently.
  4. Add banana.
  5. When rice starts to get sticky, stir then cover.
  6. Remove from heat, let rice absorb the remainder of the water, until soft.
  7. Serve with pasta sauce / salsa / chili sauce to taste.