📝 About This Recipe
A cornerstone of Central Asian Jewish hospitality, Dimlama is a magnificent one-pot wonder that celebrates the bounty of the earth. This Kosher masterpiece features succulent layers of fatty beef or lamb slow-steamed atop a colorful pyramid of seasonal vegetables, all cooked in their own juices without a drop of added water. The result is a tender, aromatic feast where the bottom layers caramelize while the top layers remain vibrant and infused with the essence of cumin and coriander.
🥗 Ingredients
The Foundation
- 2 pounds Beef Chuck or Lamb Shoulder (cut into 2-inch chunks, bone-in is preferred for flavor)
- 3 tablespoons Beef Fat or Vegetable Oil (if using lean meat)
- 3 large Yellow Onions (thinly sliced into half-moons)
The Vegetable Layers
- 3 large Carrots (peeled and cut into thick 1-inch coins)
- 4 medium Potatoes (peeled and halved or quartered)
- 2 pieces Bell Peppers (red and green, deseeded and cut into thick strips)
- 1 medium Eggplant (cut into 1-inch thick semi-circles)
- 3 large Tomatoes (sliced into thick rounds)
- 1/2 head Green Cabbage (cut into large wedges, plus 3-4 large outer leaves kept whole)
- 2 heads Garlic (whole, only the papery outer skin removed)
Spices and Aromatics
- 2 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Cumin Seeds (crushed slightly between palms)
- 1 teaspoon Ground Coriander
- 1 teaspoon Paprika (sweet or smoked)
- 1 bunch Fresh Cilantro and Dill (finely chopped for garnish)
👨🍳 Instructions
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1
Select a heavy-bottomed Dutch oven or a traditional Uzbek Kazan. If the meat is very lean, add the oil or fat to the bottom of the cold pot.
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2
Layer the meat chunks at the very bottom of the pot in a single even layer. Season generously with salt, pepper, and half of the cumin and coriander.
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3
Spread the sliced onions directly over the meat. The moisture from the onions will prevent the meat from burning and create a rich jus.
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4
Add the carrot coins in a layer over the onions, followed by the eggplant slices. Sprinkle a little more salt and spices over this layer.
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5
Place the potato chunks and the whole garlic heads (tucked into the sides) over the carrots. The potatoes act as a sponge for the meat juices.
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6
Layer the bell pepper strips and the sliced tomatoes on top. This adds the necessary acidity and liquid to the steam.
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7
Top the vegetable pyramid with the large cabbage wedges. Sprinkle the remaining salt, cumin, and paprika over the top.
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8
Crucial Step: Take the whole cabbage leaves and tuck them over the entire assembly like a blanket, sealing the ingredients in.
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9
Cover the pot with a very tight-fitting lid. If your lid isn't perfectly tight, place a piece of foil or a damp kitchen towel under the lid to create a complete seal.
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10
Place the pot over medium-high heat for 10-12 minutes until you hear the meat sizzling and the liquid beginning to bubble.
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11
Immediately reduce the heat to the lowest possible setting. Let it simmer undisturbed (do not open the lid!) for 1.5 to 2 hours.
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12
After 2 hours, turn off the heat. Carefully remove the lid—be cautious of the hot steam—and discard the top cabbage leaves if they are too tough.
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13
To serve traditionally, invert the entire pot onto a large communal platter (Lagan) so the meat and caramelized onions end up on top, or carefully plate by scooping from the bottom to ensure everyone gets every layer.
💡 Chef's Tips
Do not add any water; the vegetables and meat provide all the necessary moisture for a concentrated flavor. Resist the urge to stir; the beauty of Dimlama lies in the distinct layers and the steaming process. Use 'old' potatoes if possible, as they hold their shape better during the long steaming process than waxy new potatoes. If using lamb, ensure it is high-quality Kosher lamb shoulder for the most authentic Bukharan flavor profile. For an extra layer of flavor, you can lightly brown the meat in the pot before layering, though the traditional 'cold-start' method produces a cleaner taste.
🍽️ Serving Suggestions
Serve with warm Lepyoshka (Central Asian flatbread) to soak up the delicious broth. Pair with a simple Achichuk salad (thinly sliced tomatoes, onions, and chili peppers). Offer a side of hot green tea, which is the traditional beverage to aid digestion of hearty meat dishes. A side of spicy Zhug or a garlic-vinegar dip adds a wonderful brightness to the rich meat. Garnish heavily with fresh dill and cilantro just before the platter hits the table.