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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":516,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":557,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Because the vegetables supply all of it. Onion, cabbage, tomato and courgette are mostly water, and under a sealed lid on low heat they release it as steam that condenses back into the pot. Adding water dilutes that liquid and turns a concentrated braise into an ordinary thin stew. The pot looks alarmingly dry for the first fifteen minutes and then suddenly is not.","Why is no water added to dimlama?",{"answer":398,"question":399},"Yes. Any heavy pot with a tight lid works — a cast-iron Dutch oven is the closest match, since what matters is thick walls that spread heat evenly and a lid that traps steam. If your lid fits loosely, lay a sheet of foil under it or press a rope of flour-and-water dough around the rim, which is the traditional seal.","Can I make dimlama without a kazan?",{"answer":401,"question":402},"Fat and meat on the bottom, where the direct heat is; then onion, which melts and starts the steam; then carrot, then potato, then peppers and tomato; and finally whole cabbage leaves as a natural lid. The rule is that the densest, slowest items sit lowest and the wettest, most fragile ones sit highest.","What is the correct order of the layers?",{"answer":404,"question":405},"Never. Stirring collapses the layers, breaks the potatoes and lets the steam out all at once. If you are worried about the bottom catching, lower the heat and shake the whole pot gently by its handles instead — that redistributes the liquid without disturbing the stack.","Do I really never stir it?",{"answer":407,"question":408},"A skewer should slide through a potato with no resistance and the meat should give when pressed with a spoon. Tilt the pot slightly: there should be a good centimetre or two of dark, glossy broth pooled at the bottom. If the potatoes are tender but the meat is still tight, keep the lid on and give it another twenty minutes.","How do I know when dimlama is done?",[410,411,412,413,414,415],"Cut the potatoes and carrots big — halves and thick diagonal chunks. Small dice disintegrates over ninety minutes of steaming.","Salt each layer lightly as you build. Seasoning only the top means the meat at the bottom stays flat while the cabbage turns salty.","Do not add water, even if the pot looks dry in the first fifteen minutes. The onions have not given up their liquid yet; they will.","Keep the heat genuinely low once steam appears. If you hear a fierce sizzle rather than a soft mutter, the bottom layer is frying and will catch.","A layer of whole outer cabbage leaves over the top acts as a second lid and stops the upper vegetables drying out — do not skip it.","Resist lifting the lid. Every peek costs several minutes of accumulated steam, which is the only cooking liquid the dish has.","🥘","Dimlama is the Uzbek answer to the question of what to cook when you have a heavy pot, a lot of vegetables and no desire to stand over the stove. Meat goes on the bottom with onion, then carrot, potato, pepper and tomato are stacked over it in flat layers, the whole thing is capped with cabbage leaves, the lid is sealed, and not a drop of water is added. Ninety minutes later the vegetables have collapsed into a sweet, deeply savoury broth they made themselves. The name comes from the verb for steaming or stewing under a closed lid, and that closed lid is the entire technique. It tastes like a pot roast that has been sweetened by carrots and sharpened by tomato, and it is the easiest serious dish in the Uzbek repertoire.","Every Central Asian kitchen has a version of the sealed pot. In Uzbekistan it is dimlama; in Kazakh and Kyrgyz homes something very close is called damlama or basma, and the argument about whose is the original is not one anyone particularly wants to win. What they share is a piece of equipment: the kazan, the thick cast-iron hemisphere that sits over a fire or a gas ring in a courtyard and holds heat so evenly that a full load of vegetables can steam without scorching. Dimlama is a kazan dish first and a recipe second. Weekend cooking in a mahalla courtyard often means one man, one kazan and a pot that nobody is allowed to stir.\n\nThe no-water rule is what separates dimlama from an ordinary stew, and it is not a flourish. Onions and cabbage are mostly water; tomatoes and courgettes are almost entirely water. Under a sealed lid on low heat they release all of it, and because that liquid never gets diluted, the broth at the bottom of the pot ends up concentrated and glossy rather than thin. Traditionally the seal is made with a rope of flour-and-water dough pressed around the rim, or simply with a heavy plate set on top of the cabbage lid — anything to keep the steam circulating inside instead of escaping.\n\nServing has its own choreography. The pot is carried to the table whole, the lid comes off in a cloud of steam, and a wide platter is placed over the mouth so the whole thing can be inverted in one movement: meat now on top, potatoes glossy with fat, cabbage collapsed underneath. In practice most home cooks lift the layers out in order with a slotted spoon and ladle the broth over, which is less dramatic and loses nothing. It is eaten with bread rather than rice, and with a bowl of the broth alongside for dipping.","Dimlama keeps 3 days refrigerated and improves on day two, once the broth has soaked into the potatoes. Reheat gently in a covered pot over low heat with a splash of water, or in a low oven, until it steams through; a hard boil breaks the vegetables apart. It freezes poorly — the potatoes turn grainy and the cabbage goes slack — so if you want to plan ahead, cook it a day early and refrigerate instead. Lift the solid fat off the top when cold if you prefer it leaner.",[421,422,423,424],"The true sealed-pot method — no stock, no water, no stirring, so the vegetables make their own concentrated broth.","Layer order is explained by what each vegetable actually needs, not just listed, so nothing turns to mush.","Works in an ordinary Dutch oven or a heavy casserole; a kazan is nice but genuinely optional here.","One pot, twenty minutes of knife work, and ninety unattended minutes that need no attention at all.",[426,427,428,429],"Heavy cast-iron Dutch oven or kazan with a tight-fitting lid","Large platter for inverting","Sharp knife","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},28,39,7,720,31,540,[438],"Torn obi non flatbread, a bowl of the broth for dipping, and achichuk — sliced tomato and onion salad — to cut the fat.",[440,443,446],{"name":441,"description":442},"Vegetarian dimlama","Drop the meat and build on a thick base of onion and a generous pour of oil, adding chickpeas and extra quince. The steaming method is unchanged and the broth is still excellent.",{"name":444,"description":445},"Basma","The Kyrgyz and Kazakh cousin: essentially the same sealed pot, usually with more cabbage and often with the meat cut smaller, capped tightly with whole cabbage leaves.",{"name":447,"description":448},"Autumn dimlama","A market-driven version with pumpkin and quince layered in alongside the potato, which turns the broth noticeably sweeter and darker.",[450,456,460,465,470,474,477,480,485,489,492,495,498,501,505,507,512],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"lamb","lamb shoulder, in large 5 cm chunks on the bone if possible","g","Base",{"qty":457,"name":458,"note":459,"unit":454,"group":455},80,"lamb tail fat (dumba), diced","or 3 tbsp neutral oil",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},3,"onion","large onions, in thick half-moons","piece",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},2,"cumin","cumin seeds, crushed between the palms","tsp",{"qty":471,"ref":472,"name":473,"unit":469,"group":455},1,"coriander-seed","coriander seeds, lightly crushed",{"qty":471,"ref":475,"name":476,"unit":469,"group":455},"black-pepper","coarsely ground black pepper",{"qty":466,"ref":478,"name":479,"unit":464,"group":455},"bay-leaf","bay leaves",{"qty":481,"ref":482,"name":483,"unit":464,"group":484},4,"carrot","large carrots, in thick diagonal chunks","The stack",{"qty":486,"ref":487,"name":488,"unit":464,"group":484},8,"potato","medium potatoes, peeled and left whole or halved",{"qty":466,"ref":490,"name":491,"unit":464,"group":484},"bell-pepper","bell peppers, seeded and quartered lengthways",{"qty":481,"ref":493,"name":494,"unit":464,"group":484},"tomato","ripe tomatoes, in thick slices",{"qty":471,"ref":496,"name":497,"unit":464,"group":484},"garlic","whole head of garlic, papery skin rubbed off, left unpeeled",{"qty":471,"ref":499,"name":500,"unit":464,"group":484,"optional":8},"quince","quince, cored and quartered",{"qty":502,"ref":503,"name":504,"unit":464,"group":484},0.5,"cabbage","small white cabbage: outer leaves kept whole, heart cut in thick wedges",{"qty":466,"name":506,"unit":469,"group":484},"fine salt, divided between the layers",{"qty":502,"ref":508,"name":509,"unit":510,"group":511},"cilantro","coriander leaves, roughly chopped","cup","To finish",{"qty":461,"ref":513,"name":514,"unit":515,"group":511},"dill","dill, chopped","tbsp",[517,522,525,528,532,536,540],{"tip":518,"text":519,"title":520,"timerSeconds":521},"If you are using oil instead of tail fat, heat it until it shimmers before the meat goes in.","Set the pot over medium heat and render the diced tail fat until the pieces shrink to pale golden cracklings and a shallow pool of clear fat covers the base, about 8 minutes. Lift out the cracklings, then lay {qty:lamb} of lamb in a single layer, fat side down, and leave it untouched for 4 minutes until it takes a little colour — this is the only browning the dish gets.","Render the fat and set the meat down",480,{"text":523,"title":524},"Scatter half the cumin, the coriander seed, black pepper and a teaspoon of salt over the meat, then pile all the onion on top in an even blanket and press it down flat. Do not stir it into the meat. The onion is the engine of the dish: it collapses first and starts the steam that cooks everything above it.","Bury the meat in onion",{"text":526,"title":527},"Layer in this order, salting each layer very lightly as you go: carrots, then potatoes packed snugly, then the whole garlic head and quince if using, then the peppers, then the tomato slices last so their juice runs down through everything. Tuck in the bay leaves and cabbage wedges at the sides. The pot will look overfull; it settles by a third.","Build the stack in order",{"tip":529,"text":530,"title":531},"A heavy plate set on the cabbage leaves helps hold the stack down as it settles.","Cover the entire surface with the whole cabbage leaves, overlapping them like roof tiles so no vegetable is exposed. Add no water. Put the lid on and, if it does not sit tightly, lay a sheet of foil under it or press a rope of flour-and-water dough around the rim.","Seal the pot",{"text":533,"title":534,"timerSeconds":535},"Cook over medium heat for 10 minutes until you hear liquid moving and steam whispers at the lid, then drop the heat to the lowest setting that keeps a soft mutter going and leave it for 80 minutes without lifting the lid or stirring. If it ever sounds like frying rather than simmering, lower the heat further and shake the pot by its handles.","Steam low and slow",4800,{"text":537,"title":538,"timerSeconds":539},"Lift the lid: the cabbage should be translucent, a skewer should meet no resistance in a potato, and there should be a good layer of dark broth at the bottom. Scatter the coriander and dill over the top, replace the lid and let the pot stand off the heat for 10 minutes so the broth settles into the potatoes.","Check and rest",600,{"text":541,"title":542},"For the full effect, set a wide platter over the pot and turn the whole thing over in one confident movement so the meat sits on top. Otherwise, lift out the layers in reverse order with a slotted spoon, arrange them on the platter with the meat crowning the pile, and spoon the broth from the bottom of the pot over everything. Squeeze the soft garlic out of its skins as you eat.","Serve, inverted or lifted","dim-lah-MAH",[545,549,553],{"note":546,"swap":547,"original":548},"Beef dimlama is completely standard in Tashkent. Give it an extra 20–30 minutes, since chuck takes longer than lamb to go tender.","Beef chuck or short rib, cut the same size","Lamb shoulder",{"note":550,"swap":551,"original":552},"Dumba (fat-tail sheep fat) gives the dish its characteristic richness and is sold at Central Asian and halal butchers. Oil works; it is just leaner.","Two extra tablespoons of oil, or trimmed lamb fat from the shoulder","Lamb tail fat",{"note":554,"swap":555,"original":556},"Quince is a common autumn addition that perfumes the broth. Apple gives some of the same sweet-sour lift without holding its shape as well.","A tart apple, added in the last 30 minutes","Quince","dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","uzbekistan","Tashkent and the Fergana Valley",6,25,95,10,"easy",[568],"main",[570,571,572],"dairy-free","gluten-free","halal-friendly",[452,487,482,503,493],[575,578,580,582],{"alt":576,"src":577},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[557,585,586,587,588,589,590],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato","central asian","2026-08-21","dishroute-kitchen","Lamb, potato, carrot, cabbage and tomato stacked in strict layers in a sealed pot with no added water at all, steamed in their own juices and tipped out as a dome.",{"en":595},"\u002Frecipe\u002Fdimlama",{"items":597,"total":565,"page":471,"limit":866,"hasMore":867},[598,628,660,670,698,730,757,784,813,839],{"slug":599,"title":600,"shortTitle":601,"nativeName":601,"countrySlug":560,"region":602,"baseServings":481,"prepMinutes":603,"cookMinutes":9,"restMinutes":565,"difficulty":566,"course":604,"diet":606,"mainIngredients":610,"images":612,"keywords":622,"publishedAt":591,"updatedAt":591,"authorSlug":592},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",15,[605],"side",[607,608,571,570,609],"vegetarian","vegan","nut-free",[493,462,611],"basil",[613,616,618,620],{"alt":614,"src":615},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[599,623,624,625,626,627],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":629,"title":630,"shortTitle":631,"nativeName":631,"countrySlug":560,"region":632,"baseServings":481,"prepMinutes":633,"cookMinutes":563,"restMinutes":634,"difficulty":635,"course":636,"diet":638,"mainIngredients":639,"images":644,"keywords":654,"publishedAt":591,"updatedAt":591,"authorSlug":592},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,30,"medium",[637,568],"soup",[572],[640,641,462,642,643],"flour","ground-beef","yogurt","stock",[645,648,650,652],{"alt":646,"src":647},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[629,655,656,657,590,658,659],"uzbek dumplings","dumpling soup","suzma","beef dumplings","tashkent",{"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":661,"diet":662,"mainIngredients":663,"images":664,"keywords":669,"publishedAt":591,"updatedAt":591,"authorSlug":592},[568],[570,571,572],[452,487,482,503,493],[665,666,667,668],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[557,585,586,587,588,589,590],{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":560,"region":675,"baseServings":481,"prepMinutes":676,"cookMinutes":634,"restMinutes":677,"difficulty":635,"course":678,"diet":679,"mainIngredients":680,"images":682,"keywords":692,"publishedAt":591,"updatedAt":591,"authorSlug":592},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",40,70,[568],[570,572],[452,640,490,493,681],"daikon",[683,686,688,690],{"alt":684,"src":685},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[693,694,695,696,697,590,560],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":560,"region":703,"baseServings":486,"prepMinutes":634,"cookMinutes":704,"restMinutes":705,"difficulty":635,"course":706,"diet":708,"mainIngredients":709,"images":713,"keywords":723,"publishedAt":591,"updatedAt":591,"authorSlug":592},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",20,120,[707],"bread",[607,609],[640,710,711,712],"yeast","milk","sesame-seeds",[714,717,719,721],{"alt":715,"src":716},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[724,725,726,727,728,729],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":560,"region":675,"baseServings":562,"prepMinutes":676,"cookMinutes":735,"restMinutes":603,"difficulty":635,"course":736,"diet":737,"mainIngredients":738,"images":740,"keywords":750,"publishedAt":591,"updatedAt":591,"authorSlug":592},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[568],[570,571,572],[452,739,482,462,467],"rice",[741,744,746,748],{"alt":742,"src":743},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[751,752,753,754,755,756,560],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":758,"title":759,"shortTitle":760,"nativeName":760,"countrySlug":560,"region":561,"baseServings":481,"prepMinutes":761,"cookMinutes":762,"restMinutes":633,"difficulty":635,"course":763,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":591,"updatedAt":591,"authorSlug":592},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",45,35,[764],"street-food",[572,609],[452,462,640,467],[768,771,773,775],{"alt":769,"src":770},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[778,779,780,781,782,783],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":785,"title":786,"shortTitle":787,"nativeName":787,"countrySlug":560,"region":788,"baseServings":565,"prepMinutes":735,"cookMinutes":539,"restMinutes":789,"difficulty":790,"course":791,"diet":793,"mainIngredients":794,"images":796,"keywords":806,"publishedAt":591,"updatedAt":591,"authorSlug":592},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",4320,"hard",[792],"dessert",[607,608,570],[640,795],"walnuts",[797,800,802,804],{"alt":798,"src":799},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[785,807,808,809,810,811,812],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":560,"region":632,"baseServings":481,"prepMinutes":818,"cookMinutes":761,"restMinutes":676,"difficulty":635,"course":819,"diet":820,"mainIngredients":821,"images":823,"keywords":833,"publishedAt":591,"updatedAt":591,"authorSlug":592},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[568],[572],[452,822,462,640],"pumpkin",[824,827,829,831],{"alt":825,"src":826},"Large Uzbek manti dumplings on a steamer tray, translucent wrappers over lamb and pumpkin filling with a bowl of soured cream","\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero.jpg",{"alt":825,"src":828},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":825,"src":830},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":825,"src":832},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[834,835,836,837,838,590,560],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan",{"slug":840,"title":841,"shortTitle":842,"nativeName":843,"countrySlug":560,"region":844,"baseServings":562,"prepMinutes":704,"cookMinutes":845,"difficulty":566,"course":846,"diet":847,"mainIngredients":848,"images":850,"keywords":860,"publishedAt":591,"updatedAt":591,"authorSlug":592},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[637],[570,571,572],[452,482,487,849,462],"chickpeas",[851,854,856,858],{"alt":852,"src":853},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[861,862,863,864,865,590,849],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563771266]