Azerbaijani buglama
Description
Bughlama is a very tasty and healthy dish. Meat with vegetables cooked in their own juice—that's exactly how bughlama is prepared—and any dietitian would approve. The recipe for Azerbaijani bughlama is simple, and I'm sharing it with you. Prepare this delicious dish for a family celebration, and all your guests will be satisfied. So, let's get started.
Instructions
- 1
Step 1
We wash the meat and cut it into small pieces. You can use meat with bones, or just the meat. Place the prepared meat at the bottom of a cauldron or other heavy-bottomed pot. The main thing is that the pot should have a lid.
- 2
Step 2
Peel the onion and potatoes, wash the remaining vegetables. Cut the potatoes and eggplants into small cubes, slice the tomatoes into rounds, and chop the onion as you prefer. Layer the vegetables. Place the onion on the salted meat, then add tomatoes, eggplants, and potatoes. Season with salt and pepper.
- 3
Step 3
Remove seeds from the bell pepper and cut it into cubes. Cut the bean pods into several pieces and place them together with the bell pepper. Cut quince into cubes and place it on top of the pepper layer. Remember to lightly salt each vegetable layer.
- 4
Step 4
Tear the cabbage leaves into small pieces by hand and place them over the peppers and quince. Peel the outer skin off a whole head of garlic, wash it, and place it in the center of the vegetables. Sprinkle the dish with chopped herbs.
- 5
Step 5
Cover all the contents of the pot with a cabbage leaf, close with a lid, and place on the stove. Turn the burner to medium heat, and once the dish starts boiling, reduce the heat to the lowest setting and cook for about 45-60 minutes.