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Anyway, but where I grew up and where, in fact , learned to deal with the cauldron , Basma still called damlama, especially because these names etymologically almost identical "work" on the process of cooking. Uzbek "basmak" ("press", "press down" ) as it describes one of the main processing methods when preparing Basma ( many of his needlessly not consider or understand wrongly). But Uzbek same " damlama or "dimlama" ( steamed ) - too far removed from the main essence of the dishes, which is one of the jewels of Eastern cuisine. Do not cook it in the season, when fully grown on the ground and vegetables under the sun, for a large company of friends or family - a significant oversight, given that it is not troublesome and is absolutely simple. The main thing to get, as they say, the apple - stick when cooking simple rules, which, however, is less than the fingers on one hand. The rest - in a set of products in their proportions in the stacking sequence in the cauldron damlama is ( with few exceptions ) is democratic and allows you to vary all of these at any manners. In moderation, of course . Let me show it by example damlamy preparation for the company of four people , having at hand mainly the basic components of food.
So cauldron - ideal for damlamy dishes, like any other kitchen items universal destination. At the bottom of the cauldron is cold, usually contains a small amount of fat tail, finely chopped ( 50 grams here, no more). His task, besides giving the dish a kind of flavor - would serve as a layer between the bottom of the other products and proved, which will begin to warm up in the first place, and it is strong. Put oes not at this stage products from burning. Of course, about the same amount of fat can be put instead of ghee.

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Put a little fat on the flesh and bones of lamb weighing about one kilogram. Of course, the meat can be more or less than that on the final taste of the dishes will not change. And, of course, is not only lamb. You can do without bones. But with them - better. Now all this can add salt to two or three pinches of salt, a little red or black pepper freshly ground pepper, add a pinch of cumin and ground coriander.

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I put the meat on top of three medium onions cut into rings and two carrots - also medium sized slices.

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Now - tomatoes, although they can be put another way - under the onions and carrots. The special role it plays. The main thing that they are, so to speak, gravitated to the lower layer. Tomatoes - basic " falcons forming " component of damlama. Impoverish their shortfall on the part of the dish juiciness. A brute force - the main problem will taste the dish , especially if the tomatoes grown in regions which are not very generous in the sun. In short, we must be careful when choosing vegetables and dosing quantity. I took six medium tomatoes grown in Rostov- on-Don, and did not miss. They first appeared thin, which allowed them to do without sanding, and secondly - even slightly sweetish taste. In Uzbekistan, among the early tomatoes this variety is common. His feature - a characteristic that resembles a girl's breast shape, with a kind of " nipple " on the cone
I put the tomatoes finely chopped, seasoned them on top again two or three pinches of salt, pepper and a modicum of a pinch of cumin. Needless sour vegetables advise season two or three pinches of sugar.

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Top of tomatoes - pair arbitrarily sliced ??bell peppers and just as arbitrarily sliced ??eggplant. Can be put, or not.

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Potatoes, which contains higher and away from tomatoes - one of the basic components damlama, but the quantity should not be abused. It, the number on the taste of the dish, of course, is not affected, but the redundancy of root affects the overall harmony damlama, making it "potato". Furthermore, if the crockery is not large enough, it is an excess of potatoes can hinder the implementation of one of the main technological methods to prepare damlama, as we'll discuss below. In this case, I got by with four medium potatoes, cut each lengthwise into four parts. And again - the ambassador top two or three pinches of salt and pepper a little bit of freshly ground pepper, adding a pinch of cumin.

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Now cabbage - "guest" in damlama, though not mandatory, but desirable for several reasons. This is probably one of the few components of dish that, if you follow the rules for the preparation damlama destined to reach readiness is fallow juice from other products. In the overall "picture" damlama cabbage fits seamlessly and simultaneously slightly dominates her peculiar taste, which is difficult to achieve, cooking cabbage otherwise. It should not be smaller - better head cut slices, thick rib hefty man's hand, brushing butter one side of each lobule - in the manner of a sandwich.

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I put it on top of potatoes 4-5 cloves, lightly salt and pepper and seasoned cumin each. Near laid purified head of garlic and hot pepper pod, verifying its integrity. Pepper, as you know, - a thing for everybody. Do not like spicy - do not place, although in itself damlama if Pepper has no mechanical damage, it will not give acuity.

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Finally, a bunch of green on the top, although the classical damlama usually put "whisk" Jambul. But where can I get in the middle lane Russian market? Fortunately, there is basil - flavor closest to Dzhambul greens that, in general, solves a problem and that problem can not be called to mind, once again, extremely democratic damlamy.

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As you can see, a relatively small number of products in the "free form" almost to the top of the flooded the volume, in general, rather big, 8 liter proved. This, of course, a false impression. Suitable to the circle proved enameled bowl stacked all "economy" flick of the wrist knead until it stops bowls - such that it is securely not only covered, but also the contents of the cauldron squeezed ( this is what can prevent excess potato!). For damlama as for Basma is a very important technological detail, which should not be neglected and that, in fact, largely determines the uniqueness of this dish. " Just" cauldron lid tightly strongly enough in view of the fact that further physical and chemical processes in the preparation of meals will proceed differently than we need. And we need to prepare damlama, and not something else. A bowl to steam pressure does not rise, it will back a suitable load - well, at least a saucepan filled with water.

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Then - quite simply. Initially, until bubbling in a cauldron of sounds, succumbed under the cauldron flame above moderate values ??- whether gas stove or fire. After these sounds lowers the temperature, making the flames more moderate. Once at the edges of the bowl, which is pressed against the contents of the cauldron, perform juice, the temperature can be reduced further - so that went gentle reflux, which is controlled by the ledge juice. Along the way, by the way, the liquid level will rise and 40 minutes after the start of the preparation can be removed damlamy sample without lifting the bowl. If you find that a little salt or acid must be balanced, the cover can be lifted and straighten sauce - do not worry if this does not happen. Another twenty minutes weak point - and damlama ready.
Damlamu best serve a common dish, cabbage laying around the edges and in the middle - everything else. Copious amounts of juice ( sauce ) in ready damlame - an indicator of quality and proper cooking. Sauce served under damlamy guests in separate pialas or deep cups to accompany most damlamy and " whisk " steamed with vegetables Jambul or basil, dipped it in the sauce, as it is sprayed perfumed complex flavor vegetables and meat. But then, so to speak, a ritual stick which is not necessary.

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