Basma In A Cauldron - A Step By Step Recipe With A Photo

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Basma In A Cauldron - A Step By Step Recipe With A Photo
Basma In A Cauldron - A Step By Step Recipe With A Photo

Video: Basma In A Cauldron - A Step By Step Recipe With A Photo

Video: Basma in a cauldron at the stake | Uzbek cuisine | ENG SUB. 2022, December
Anonim

Cooking description:

Ideally, lamb, beef or veal is suitable for cooking basma. But this is if you follow the unshakable canons of oriental cuisine. And if you eat pork, chicken and turkey, then it is quite possible to cook from this meat. I assure you, it will be delicious as well. As for the spices, add them to taste and availability. Zira, coriander, ground black pepper will do. My set of vegetables is the most traditional, but on the Internet I have come across recipes for basma with fresh cucumbers, zucchini, apples. So choose vegetables to taste, not forgetting that potatoes, onions, carrots, tomatoes are a must. If you like lard, then instead of sunflower oil, put 100 grams of lard with the meat. During the cooking process, a lot of broth is formed in the cauldron. When serving, this broth can be poured into a separate plate, and the meat with vegetables can be put into another, but I like it when everything is in one plate.

Purpose: For lunch / For dinner

Main Ingredient: Meat / Vegetables / Beef

Dish: Hot dishes / Roast

Cuisine geography: Uzbek / Eastern

Ingredients:

  • Beef (lamb) - 500 Grams
  • Sunflower oil - 40 Milliliters
  • Potatoes - 4-5 Pieces
  • Onions - 2 Pieces
  • Carrots - 1 Piece
  • Bulgarian pepper - 1 Piece
  • Tomato - 2 Pieces
  • Pumpkin - 100 Grams
  • White cabbage - 200 Grams
  • Garlic - 4-5 Cloves
  • Salt - 1 Teaspoon
  • Dried Basil - 1 Teaspoon
  • Dill - 1 Bunch
  • Parsley - 1 Bunch
  • Eggplant - 1 Piece (medium size)

Servings: 4

How to cook "Basma in a cauldron"

Basma in a cauldron - photo step 1
Basma in a cauldron - photo step 1

Wash the meat and cut into pieces.

Basma in a cauldron - photo step 2
Basma in a cauldron - photo step 2

Peel the onions, wash and cut into half rings.

Basma in a cauldron - photo step 3
Basma in a cauldron - photo step 3

Put the meat and onions in a cauldron or saucepan with a thick bottom. Sprinkle with a little salt and basil.

Basma in a cauldron - photo step 4
Basma in a cauldron - photo step 4

Peel the carrots, wash and cut into circles.

Basma in a cauldron - photo step 5
Basma in a cauldron - photo step 5

Peel the bell peppers, wash and cut into strips. Spicy lovers can add hot pepper.

Basma in a cauldron - photo step 6
Basma in a cauldron - photo step 6

The next layer is tomatoes. But I ground them in a blender.

Basma in a cauldron - photo step 7
Basma in a cauldron - photo step 7

Peel, wash and chop the potatoes. Add to the cauldron. Add a little salt to the dish again.

Basma in a cauldron - photo step 8
Basma in a cauldron - photo step 8

Peel the pumpkin, wash and cut into cubes.

Basma in a cauldron - photo step 9
Basma in a cauldron - photo step 9

Wash the eggplant and cut randomly.

Basma in a cauldron - photo step 10
Basma in a cauldron - photo step 10

Cut the white cabbage into strips and lay on top. Add garlic.

Basma in a cauldron - photo step 11
Basma in a cauldron - photo step 11

Wash the dill and parsley and place on top of the cabbage.

Basma in a cauldron - photo step 12
Basma in a cauldron - photo step 12

Cover the meat and vegetables with the cabbage leaves. Cover the cauldron with a lid and place the load. It could be a jar of water or just something heavy. Thanks to this procedure, the vegetables will produce a lot of juice.

Basma in a cauldron - photo step 13
Basma in a cauldron - photo step 13

Bring meat and vegetables to a simmer over medium heat. Boil for 15 minutes. Then reduce heat to low. Basma should literally languish for 1.2-1.5 hours. Remove cabbage leaves and greens from the finished dish.

Basma in a cauldron - photo step 14
Basma in a cauldron - photo step 14

Basma is ready. Place dish on a plate and serve hot with fresh bread.

Chef's advice:

Ideally, water is not poured into the cauldron, because vegetables and meat will let in a lot of juice. But vegetables are also different, so I recommend pouring very little water at the very beginning of cooking.

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