Mullet booglama
4 servings
105 minutes
Buglama with mullet is a fragrant and rich dish of Azerbaijani cuisine that combines the freshness of fish, the spiciness of chili pepper, and the aromatic notes of herbs. Buglama, meaning 'stewed' in translation, is prepared using a slow-cooking method that allows the ingredients to retain their texture and reveal their flavor. Mullet cut into large pieces absorbs the juices of tomatoes and spices, while potatoes and onions add tenderness and richness. Spicy seasonings like khmeli-suneli and ucho-suneli give depth to the dish, while cilantro and paprika add freshness and brightness. Buglama with mullet is an ideal choice for a cozy family dinner or festive gathering, combining simplicity in preparation with a wealth of flavors.
1
Cut the mullet into 3–4 cm cubes.
- Mullet: 300 g
2
Peel the tomatoes, remove the skin, and cut into 3-4 cm cubes.
- Tomatoes: 4 pieces
3
Slice the onion into half rings and chop the greens.
- Onion: 2 heads
- Fresh herbs: 1 bunch
4
Remove the seeds from the chili pepper and chop it into cubes.
- Chili pepper: 1 piece
5
Layer mullet, potatoes, onions, chili, and tomatoes.
- Mullet: 300 g
- Potato: 0.5 kg
- Onion: 2 heads
- Chili pepper: 1 piece
- Tomatoes: 4 pieces
6
Top with chopped greens.
- Fresh herbs: 1 bunch
7
Salt, pepper, add water and cook until ready. About 45 minutes.
- Salt: to taste
- Paprika: to taste
- Khmeli-suneli: to taste
- Blue fenugreek (utskho-suneli): to taste
- Water: 500 ml
