Domlama is a delicious, incredibly aromatic dish! Domlama - a delicious dish of Uzbek cuisine Made from vegetables and fruits

A real Uzbek-style dimlama is prepared in strict order: first, fat, fat tail or lard are fried over medium heat, and then the meat is placed in a frying pan or cauldron, and only after that, vegetables are added, which are practically steamed.

Ingredients

Lamb 800 g
Sweet bell pepper 1 PC.
Eggplant 1 pc.
Potatoes 500 g
Carrots 3 pcs.
Cherry tomatoes 300 g
Onions 2 pcs.
Garlic head
Bunch of fresh greens
Ground black pepper to taste
Bay leaf 2 pcs.
Table salt to taste

Preparation

All necessary products lay it out in front of you. Rinse vegetables and herbs in running water in advance and let them dry. It is better to buy the meat fresh so that it has not yet been frozen, otherwise it will be tough when cooked.
Place the cauldron on the fire, and while it is heating, start trimming the fat from the lamb meat. Throw it into a hot cauldron and wait until the fat melts almost completely.
Now you need to cut the lamb. Cut it into thick pieces, larger in size than kebab pieces. You can chop it finely, but then all the originality of the Uzbek dish will be lost.
Place the pieces of lamb in a cauldron and fry over high heat until half cooked, stirring the meat periodically so that it is evenly fried on all sides. When the lamb lightens, you can reduce the heat and cover the cauldron with a lid, cooking the meat for about ten minutes more.
The idea of this dish is that all the ingredients are cut into small pieces. in large pieces. Therefore, while the meat is frying, peel the carrots and cut them into wide slices.
Peel the onions and then cut them into half rings.
Place the carrots, cut into large pieces, along with onion half rings into the cauldron with the meat, but do not stir anything yet, allowing the vegetables to heat up a little with steam.
After a couple of minutes, stir the ingredients in the cauldron and leave to cook for five to seven minutes until the onion becomes transparent. For now, you can chop the rest of the food. Wash the tomatoes and cut into rings, cut the pepper into strips, and cut the garlic into medium-sized cubes. Also don't forget to chop the greens finely.
Mix the ingredients in the cauldron again and make sure that the vegetables have released enough juice.
Now add chopped garlic and a couple of bay leaves to the rest of the ingredients. Mix the dish thoroughly and leave to cook under the closed lid for two minutes.
Place tomatoes on top, and peppers on top of them, sprinkling each layer with cumin according to your taste. Don't stir anything yet.
Wash and cut the eggplant into large rings, after peeling it. Sprinkle the product thoroughly with spices (salt and pepper), and then place it in the cauldron with the rest of the ingredients as the top layer.
Peel the potatoes and place them on top of the eggplants, also sprinkling the root vegetables thoroughly with cumin.
Cover the cauldron with a lid and increase the heat to medium, leaving the dish to cook for half an hour. Periodically open the lid and check the potatoes for softness: if the blade of the knife pierces the vegetable freely and comes out freely, then the dish is ready.
Place the finished dimlama in a deep plate with wide edges, sprinkle with chopped fresh herbs on top and serve. Bon appetit!

KBJU and composition for the entire dish

Wash the meat and cut into pieces of three to four centimeters. It is better to choose low-fat varieties; lamb or beef tenderloin is perfect. Preheat sunflower oil in a thick-bottomed cauldron, place pieces of meat there. Fry them until brown over high heat.

Peel and cut the onion into half rings. For this dish, the most common onions we are used to are suitable. Add it to the meat and fry again until the onion becomes soft and translucent.

Pour boiling water over the tomatoes and remove the skins. Then cut each into four pieces. If the tomatoes are large enough, then cut them into six parts. Add tomatoes to meat and onions. Grind all the spices in a mortar and add them to the cauldron. You can use a ready-made mixture, which is sold in bags. Mix the ingredients, cover everything with a lid. Simmer for five minutes.

Then take the heads of garlic and, without peeling them, place them in a cauldron. Place the garlic in the dish so that they stick out a little. This way the garlic will give all its flavor to the dish.

Peel the carrots and chop coarsely. Remove the seeds from the sweet pepper and remove the stem. Also chop the vegetable quite coarsely. Place all ingredients in a cauldron.

Now it's the cabbage's turn. Do not chop the usual white cabbage variety, but cut it into unique large slices to create a crescent shape. Before doing this, do not forget to remove the stalk. Place the cabbage in a cauldron and add salt. Throw in the bay leaf. Wash and chop the greens. Place half on top of the cabbage.

There are many different names for smoke: domlama, dumlama, dimlama, and even smokedama. But no matter what it is called, it is always about oriental dish from lamb stewed with fat tail fat and vegetables, certainly cooked in a cauldron. As they believe in the East, they have not yet invented a better dish than a cauldron: you just need to put all the ingredients in it in a certain sequence, and it will do the rest itself.

Dymlyama is one of those simple dishes, the preparation of which consists only of cutting and placing food in a cauldron in layers and stewing with the lid tightly closed. At the same time, its taste is always excellent.

Smokey mama is being prepared in a cauldron different ways. Instead of lamb, they take beef or pork, and sometimes even chicken and fish; instead of fat tail fat, they take vegetable oil; as for vegetables, a variety of variations are possible, including the sequence of placing the ingredients.

In Uzbek

Smokey prepared in this way is considered classic dish. But there are so many options that it is no longer possible to say exactly how to prepare it correctly.

Ingredients:

fat tail fat – 200 g;
lamb – 1.5 g;
onions – 500 g;
tomatoes – 2 pieces;
potatoes – 1 kg;
carrots – 700 g;
hot red pepper (pod);
garlic - several heads;
spices;
greenery.

Preparation:

Heat fat tail fat in a cauldron, reduce heat and cool slightly.
Cut the lamb into large pieces of 100-150 grams.
Prepare the vegetables: cut the tomatoes into circles, onions into rings, carrots into finger-thick slices, potatoes into large pieces (leave small ones whole).
Place the meat in a cauldron, mix with fat, let it set slightly and cover with a lid. Simmer for about 10 minutes over medium heat, stirring every three minutes.
Add the onions and carrots and continue to simmer until the onions release juice and become translucent.
When there is quite a lot of juice, add bay leaves, garlic, and pepper pods into it.
Add tomatoes, let them simmer a little. No need to stir.
After five minutes, add salt, cumin and black pepper.
Place potatoes on top.
Cover the cauldron tightly with a lid to prevent steam from escaping, reduce heat and leave for 2 hours.

The vegetables turn out boiled and very soft, the onions are almost invisible, the potatoes crumble when touched, and the meat easily separates from the bones. All components of the dish should be in a large amount of thick sauce.

Garlic, pepper and chopped herbs are placed on top of the finished smoke.

With zucchini and eggplant

Meat can be either traditional lamb or beef. In addition, you will need the following ingredients:

vegetable oil;
zucchini;
eggplant;
hot peppers;
Bell pepper;
carrot;
garlic;
tomatoes;
parsley, cilantro, basil;
from spices - cumin, paprika, black pepper, sumac.

Many people like to put zucchini and eggplants in smoke

Preparation:

Pour vegetable oil into a preheated cauldron, heat it and put a teaspoon of spices there. Saute for one or two minutes so that the spices release their aroma into the oil, then remove them with a slotted spoon.
Cut the meat into medium pieces, place in aromatic oil, lightly fry, then cover with a lid and simmer until half cooked.
Prepare vegetables: cut zucchini and peeled potatoes into cubes, tomatoes, eggplants and carrots into circles, onions and bell peppers into rings.
Sauté carrots, bell peppers and onions in a small amount of oil in a frying pan.
Fry the eggplants on both sides until lightly browned, but do not overcook.
Place a layer of potatoes on the meat, add salt, sprinkle with herbs and spices. Next, layer onions, bell peppers and carrots, with each layer moderately salted and sprinkled with spices and herbs. Then place the zucchini, a layer of eggplant, grated garlic on the eggplant, tomatoes on top, add salt, spices, herbs and hot pepper.
Cover the cauldron with a tight lid and simmer for about 40 minutes over low heat. There is no need to add water; the dish is stewed in the juice provided by the vegetables.

From vegetables and fruits

Vegetarians will like this version of smoke because it contains no meat. For preparation you will need the following ingredients:

vegetable oil – 300 grams;
tomatoes – 1 kg;
onion – 1 kg;
potatoes – 500 g;
carrots – 500 g;
bell pepper – 4 pieces;
dill – 2 bunches;
cilantro – 2 bunches;
quince – 500 g;
sour apples – 500 g;
spices and salt to taste.

Preparation:

Prepare vegetables and fruits: cut onions into rings, carrots and bell peppers into strips, tomatoes and potatoes into mugs, quince and apples into slices.
Heat oil in a cauldron and sauté onions.
Reduce heat, layer carrots, tomatoes and potatoes on top of the onion, add salt, chopped dill and cilantro, and bell pepper.
Next comes a layer of quince and a layer of apples.
Pour water over the contents, close the lid tightly and simmer over low heat for an hour and a half.
Ready dish Serve with the resulting sauce.

With cabbage

There is an opinion that there is no need to put cabbage in smokyma: it gives a lot of juice and the dish turns out to be too liquid and more reminiscent of basma. However, many believe that without cabbage smoke is not smoke, and they invariably add it to favorite dish. So, a recipe with cabbage.

Ingredients:

lamb – 500 g;
potatoes - 6 pieces;
onion – 3 onions;
bell pepper – 2 pieces;
carrots – 3 pieces;
tomatoes - 4 pieces;
eggplant – 3 pieces;
cabbage - a small head of cabbage;
seasoning mixture: salt, ground coriander, savory, ground black pepper, ground cumin, shamballa.

The main thing when preparing smoke is to prevent steam from escaping.

Preparation:

Chop all vegetables except cabbage.
Mix seasonings (you will need to sprinkle the mixture on each layer)
Place the first layer in the cauldron - meat, then a layer of potatoes, then onions and carrots, eggplants and red peppers, tomatoes.
Remove the leaves from the cabbage, tear them into large pieces with your hands and cover the ingredients placed in the cauldron with two or three layers.
Do not add water or oil. Cover with a tight lid to prevent steam from escaping.
Place the cauldron over an open fire (medium heat) and cook for one hour.

Sprinkle the finished dish with chopped herbs and serve.

With lamb ribs

To prepare this option you will need the following products:

one and a half kilograms of lamb ribs;
fat tail fat;
three onions;
four carrots;
one quince;
three tomatoes;
five cloves of garlic;
one lemon;
half a kilogram of potatoes;
cabbage leaves are optional, you don’t have to add them;
salt and pepper;
greenery;
spices: cumin, barberry, freshly ground red pepper, coriander.

Preparation:

Put lamb fat on the bottom of the cauldron, on it a layer of onion, cut into rings, and on top lamb ribs. Salt and pepper all this, add spices.
The next layer is coarsely chopped carrots and quince into quarters. Next come large sliced tomatoes, lemon quarters and garlic cloves. Sprinkle all this with salt, pepper and spices.
Now place coarsely chopped cabbage (if using) and top with potato halves. Add salt, pepper and spice mixture.
Sprinkle the contents of the cauldron with chopped herbs, cover with a lid and place on high heat for 10 minutes. Then reduce the heat to low and leave the dish to cook for an hour and a half.

Place the finished dish on a dish and serve, pouring the juice formed during stewing over each portion.

You can cook dumlyama in a cauldron over a fire, but if this is not possible, a regular gas stove will do.

Uzbek damlama in a cauldron at home, recipe with photo

Uzbek cuisine is considered one of the youngest in the world. Nevertheless, Uzbek dishes managed to conquer the whole world. What is the value of lamb pilaf alone? His step by step recipe see the link. Puff and tandoor samsa, shurpa and mastava soups are also very popular. And, of course, dolma in grape leaves, with which damlama is sometimes confused. The list goes on and on. But today I would like to introduce you to another delicious Uzbek dish - dymlyama, also known as dymlama, damlama, domlama. This is a very satisfying and quite healthy second course, which is prepared from lamb and a whole set of vegetables, which includes tomatoes, white cabbage, bell peppers, carrots, and potatoes. And, of course, you can’t do without spices, the main one of which is cumin.
As a basis modern kitchen Uzbeks took not only the experience of their ancestors. You can find a lot of variations in it that were and continue to be used in Eastern countries. The main product is meat. Most often it is lamb, but horse meat and beef are also common. Experts recommend not replacing these types with pork, which is not eaten in Muslim countries. In this case, only one name will remain from the dish; nothing even close to similar will be prepared.
But when it comes to vegetables, there are no strict rules. On the contrary, having prepared today classic recipe, next time you can use additional vegetable ingredients. It will turn out differently every time. You can also experiment with spices by replacing cumin with coriander or basil, adding hot pepper, paprika, turmeric, etc.
In the original, Uzbek-style smoke is prepared in a cauldron over a fire. It is clear that modern housewives at home have such an opportunity - very rare. So I suggest cooking on the stove in a cauldron. The latter can be ground with a stainless steel pan or one with a special non-stick coating, thick bottom and walls. Such pans have good thermal conductivity. But it’s better not to use enamel dishes - the dish in it can burn, and it won’t even bake properly. In extreme cases, you can use a slow cooker - damlama in a slow cooker turns out perfectly.
No matter what kind of vessel you use to prepare Uzbek-style smoke, the principle of its preparation is the same. First, fry the meat in lamb tail fat, then lay out layers of very coarsely chopped (or whole) vegetables, then simmer everything in own juice until ready. It is then that all the products used, saturated with the taste and aroma of each other, give that same unique result. Agree, preparing damlama is very easy and simple. And to give the dish the aroma of a real fire, you can additionally use high-quality liquid smoke. And here I am walking my little cauldron in nature. After cooking something in it over a fire, for a long time all dishes in a cauldron at home are obtained with a natural smoky aroma.

Ingredients (based on a cauldron with a capacity of 3.5 - 5 liters):

lamb or beef - 1 kg;
2 tbsp. vegetable oil for frying;
200 g onion;
200 g carrots;
200 g bell pepper;
0.5 kg of potatoes;
300 g white cabbage;
1 tbsp. tomato paste;
3 cloves of garlic;
2 small bay leaves;
1 tbsp. cumin;
salt, pepper to taste.

Cooking damlama step by step with photos

1. Peel the onions and carrots, rinse and chop. All the pieces of vegetables used will be quite large. I have large carrots, it is enough to cut smaller carrots in half, the same thing is with onions.

2. Cut the lamb into large pieces.

Advice! The taste of the dish depends on the quality of the chosen meat. When choosing lamb, first of all pay attention to color, smell and elasticity. High-quality meat is elastic, has streaks of fat, a pleasant, fresh, slightly milky aroma. You need to purchase exclusively young lamb. If the animal was an adult, most likely the meat will have a very dark color, as well as a characteristic odor that is very difficult to remove.

3. First, lamb needs to be fried in fat tail fat. And if there is no fat, you can use refined, odorless vegetable oil. Heat a cauldron with fat or oil over high heat, lightly sprinkle the fat with salt so that it splashes less, and carefully lay out all the pieces of meat.

4. We try to place the meat on the bottom and greased walls of the cauldron - this way the lamb will fry faster.

5. The meat is fried over high heat, and we stir it constantly. But when we see that the juice has actively begun to stand out and bubble (as in step by step photo) — immediately set the fire to minimum and move on to the next step. The lamb should not release all the juice, otherwise the meat in the dish will turn out dry.

6. Sprinkle the lamb with cumin. This spice has a unique taste and aroma; it perfectly emphasizes the taste of lamb.

7. Immediately place carrots on the meat. You need to lay out the vegetables as quickly as possible, otherwise the juice released from the meat will begin to evaporate.

8. Place the onion on top in an even layer and while you can cover the cauldron with a smoky lid.

9. It’s the turn of the potatoes. If the root vegetables are very large, cut them into quarters, if medium - into halves, small ones can be added whole.

10. Sprinkle again with cumin, salt and pepper.

11. The next layer is bell pepper. Again, depending on the size, we cut it into halves or quarters, after first clearing it of seeds and rinsing it in water.

12. Place the tomato halves on top of the peppers.

13. And cover everything with cabbage leaves. The damlama takes quite a long time to stew, and this way you can return the evaporating substances back to the pan, because the cabbage serves as a kind of natural lid. The cabbage leaves may stick out a little from the cauldron - don’t be afraid, they will soon settle noticeably.

14. Sprinkle the leaves with the remaining cumin and add a little salt. Pour 0.5-1 glass of water, add bay leaf, cover with a lid and let simmer for 1.5 hours over low heat.

15. During this time, the vegetables will release juice and settle significantly. We take out the bay leaf - it has already given its aroma to the dish.

16. Chop the greens and garlic.

17. Add to the cauldron.

18. Cover with a lid and simmer for literally another 2-3 minutes without stirring. The herbs and garlic should release a fresh aroma.

19. The smoke is ready. It is advisable to serve the Uzbek dish in the same layers, without stirring - this way it looks very impressive.
By the way, here are some that you will definitely like.
Bon appetit and successful experiments!

A traditional dish Uzbek cuisine It's easy and simple to prepare. Hearty and very tasty, it was originally prepared from lamb. But later, as usual, they appeared various options with other types of meat. One thing remains unchanged - meat, vegetables and herbs, and amazing taste.

Tender meat, fresh vegetables and a holiday on the table

One of the indispensable conditions of classic domlya is the absence of preliminary heat treatment of meat and onions. But it's a classic. Just like lamb in the recipe. But how many chefs - so many tastes. Strictly speaking, what deviates from the classics cannot be called homemade, which applies to all dishes in general. But if you call this dish vegetable stew with meat (which would not be a mistake), then the ingredients can be changed. The main thing is not to touch the main products.

It is difficult to say that this dish was born precisely on the territory of Uzbekistan. Given the ease of preparation, most likely domlama has been prepared since the first utensils suitable for this appeared. The dish apparently came from Asia, although there is no consensus on this matter. Domlyama is prepared in a cauldron or any thick-walled container. It is very convenient to make it in a slow cooker. To experience the full aroma and taste of the dish, you need to use chilled meat - no freezing. And of course, fresh, high-quality vegetables.

Classic recipe

What will be needed:

lamb (ribs) - 1 kg;
potatoes - 300 g;
sweet pepper - 350 g;
onion - 200 g;
cabbage - 1.5 kg;
tomatoes - 400 g;
garlic - 50 g;
salt;
pepper - 5 g;
zira - 10;
vegetable oil.

How to cook:

Calorie content per 100 g: 112.53 kcal

What will be needed:

pork - 800 g;
potatoes - 1.5 kg;
lecho - 600 g;
cabbage - 4 leaves;
vegetable oil - 100 g;
salt;
pepper.

How to cook:

Wash the pork, dry it and process it. Cut into medium cubes.
Pour oil into a thick-bottomed saucepan. Heat it up. Throw in the cut meat.
You can use any lecho. It doesn't matter whether it's purchased or homemade.
Place lecho over the surface of the pork.
Process the potatoes and wash them. Cut into large pieces. Place in a saucepan. Add some salt and pepper.
Rinse the cabbage. Tear the sheets into large pieces. Place on top of the potatoes so that they are completely covered.
The main secret: close the saucepan with a lid and place on maximum heat for 6 minutes. Then reduce the heat to almost minimum and cook for 2 hours. There is no need to stir or add water. Do not open the lid until cooking is complete.

Calorie content per 100 g: 133.50 kcal

What will be needed:

fat tail fat - 400 g;
lamb loin - 1 kg;
cabbage - 500 g;
potatoes - 1.5 kg;
onion - 600 g;
carrots - 500 g;
pepper;
salt;
coriander (grains);
water - 100 ml.

How to cook:

Rinse and process the loin. Cut into portions along the bone.
Next you need to take the fat tail. Cut it into a slice 1 cm wide. Place the lard in a saucepan or cauldron. Place cut ribs on the surface of the fat. Add some salt.
Now it's the turn of vegetables. Process and wash carrots and potatoes. Cut as you like, but coarsely. Cut the onion into thick half rings.
Add prepared vegetables to meat. First, lay the onion, spreading it evenly over the surface. After the onions, put the carrots, then the potatoes. Salt the vegetables and sprinkle with coriander.
Cut the head of cabbage into quarters. Disassemble into leaves. Place the prepared sheets on top of the vegetables, completely covering the contents of the saucepan. Pour in water. Cover the dish with a lid. Place over moderate heat. When you hear the sound of the fat tail rustling, the fire must be turned off. Cook the dish for at least an hour.
After an hour, remove the dishes from the stove. Let it brew for a few minutes. Place into portioned plates, taking care to arrange them so that the layers are preserved.

Calorie content per 100 g: 175.12 kcal

What will be needed:

meat (lamb/pork/chicken fillet/wings - to choose from) - 500 g;
onion - 150 g;
carrots - 100 g;
eggplant - 250 g;
sweet pepper - 350 g;
potatoes - 300 g;
tomatoes - 200 g;
cabbage - 1 kg;
tomato paste - 50 g;
water - 250 ml;
vegetable oil - 50 ml;
greenery;
garlic;
salt.

How to cook:

Process the onion, rinse, finely chop. Pass the garlic through a press.
Wash the meat, process it, cut it into medium cubes. Fry in a slow cooker for vegetable oil. Add onion and garlic to bowl.
Process carrots, eggplants, tomatoes and potatoes and rinse. Cut into slices.
Process the cabbage, cut into 2x2 cm pieces. Process the pepper, cut into half-straws.
Place all vegetables in a multicooker in layers. Place carrots on meat and onions. For carrots - eggplants. For eggplants - sweet peppers. Next - potatoes and tomatoes. The very last row is cabbage, which must be placed on the surface so that it covers the rest of the products.
Sprinkle with chopped herbs.
In a cup of warm water, dilute salt and tomato paste until smooth.
Pour the resulting sauce into the multicooker bowl. Close the lid. Turn on the “Extinguishing” program. Time - 40 minutes.
After 40 minutes the multicooker will turn off. Do not open the lid for about a quarter of an hour - let the dish infuse. Then open the lid and place in deep plates, not forgetting to add the sauce.

Calorie content per 100 g: 148.12 kcal

What will be needed:

beef - 1 kg;
onion - 300 g;
carrots - 200 g;
tomatoes - 350 g;
sweet pepper - 300 g;
eggplants - 400 g;
garlic - 50 g;
parsley - 50 g;
potatoes - 600 g;
cabbage - 300 g;
zira - 10 g;
salt;
pepper;
vegetable oil.

How to cook:

Pour vegetable oil into the cauldron.
Process, rinse, cut the meat into medium cubes. Put it in a cauldron. Cook for a quarter of an hour. Then remove the meat from the stove. Season and add salt to the contents. Add cumin.
Process the onion, wash it, cut it into rings. Place onion on meat.
Process the carrots, rinse, cut into slices. Place on onion. Salt and pepper the carrots.
Wash and cut the tomatoes and eggplant into slices. Cut the processed pepper into rings. Place the tomatoes on the carrots, then the eggplant and then the peppers.
Salt and pepper again, add cumin, bay leaf, coarsely chopped parsley and garlic, cut in half lengthwise, and coarsely chopped potatoes.
Top all the vegetables with coarsely chopped cabbage leaves. Pour in a liter of water.
Place the cauldron on maximum heat. Boil the contents. Reduce the flame to minimum. Cook for an hour, covered.

Calorie content per 100 g: 119.08 kcal

What will be needed:

onion - 300 g;
carrots - 300 g;
sweet pepper - 500 g;
garlic - 50 g;
potatoes - 800 g;
eggplants - 1 kg;
tomatoes - 600 g;
vegetable oil - 150 ml;
spices;
salt.

How to cook:

Process the onion and cut into rings or half rings.
Process the carrots and cut into half slices.
Process the potatoes, cut them into large slices, strips, cubes or slices.
Process the eggplants and cut them into large strips or cubes.
Process sweet peppers. Cut into four pieces lengthwise.
Cut the tomatoes into large slices.
Heat the oil in a thick-bottomed container. Place in it in layers: onions, carrots, potatoes, eggplants, peppers, tomatoes. Add a little salt and pepper to each layer. Cover the dish with a lid. The fire should be moderate. As soon as the contents begin to boil, reduce the heat to low. Cook for about an hour.

Calorie content per 100 g: 74.59 kcal

What will be needed:

fatty beef or lamb - 500 g;
onion - 300 g;
carrots - 300 g;
eggplants - 200 g;
tomatoes - 350 g;
sweet pepper - 600 g;
cabbage - 200 g;
salt;
pepper;
garlic;
cumin;
parsley;
hot pepper - 1 pc.

How to cook:

Place processed, washed, large-diced meat on the bottom of a refractory dish.
Place thick onion rings, slices of carrots, eggplants, sweet peppers, tomatoes on the meat - in exactly that order.
Salt and pepper each layer. Sprinkle with cumin and finely chopped hot pepper.
Cover the top of the food with coarsely torn pieces of cabbage leaves.
Cover the dish with a lid. Place in the oven at 180°Ϲ. Time - hour.
Place the finished dish on plates, trying to cover all the layers. Garnish with parsley. Serve.

Calorie content