Recipe Catalog

Dumlyama is a fragrant and rich dish of Uzbek cuisine, consisting of a stew of meat and vegetables cooked in layers in a kazan. Its history roots back to the nomadic traditions of Central Asia, where food was prepared slowly under a tight lid. Beef infused with the aromas of spices and fresh vegetables becomes incredibly tender, while the vegetables soak up the meat juices, creating a unique balance of flavors – from the sweetness of carrots and bell peppers to the spiciness of cumin and caraway. Dumlyama is perfect for cozy family lunches or festive gatherings when one wants to enjoy the depth of traditional Uzbek cuisine.

The main condition is not to overcook the vegetables on the fire and not let them turn into mush. Lamb ribs, carrots, potatoes and even cabbage leaves in a real Uzbek damlyama look aesthetically pleasing even after an hour and a half spent in the cauldron, and the broth remains clear. And the main secret is high-quality fat tail fat. Then not only the appearance, but also the taste of the dish is amazing.