Recipes of Azerbaijani cuisine: Buglama

For cooking boglamy with meat you will need: 1 kg of lamb, 2 onions, 2-3 tomatoes, 2 sweet peppers, 5 tubers of potatoes, 1 bunch of parsley, red pepper (hot and sweet), salt to taste. Wash the lamb, peel off the films and cut into medium sized portions. Put the meat in a heat-resistant form. It is advisable to take a cast iron pan, as they do in Azerbaijan. Salt the lamb, sprinkle with ground red pepper. Peel the onions and chop finely, put them on the meat. Wash tomatoes, pour boiling water to make it easier to remove the skin. Cut them, pieces can be of any shape. Put them on the bow. Peel the sweet peppers, cut into half rings. Put on top of the tomatoes. Peel the potatoes, wash and cut into medium sized pieces. Add to the rest of the products.Optionally, you can add green beans, cabbage, eggplant, quince.
If using eggplants, they should be peeled and chopped,and then put on top of a layer of sweet pepper. Wash the parsley, shake off the water, chop and place in the last layer. Add 50 ml of water to the dishes and set on fire. When water boils, reduce heat to minimum. Cook boglama under the lid for 45-60 minutes, no need to mix. If the dish is cooked with cabbage, vegetable sheets should be put last. Serve the buglama to the table as soon as it is cooked.Spread the meat and vegetables in plates, pour the liquid formed during cooking.
For cooking chicken needles: medium-sized chicken, 3 onions, 1 tbsp. water, 600 grams of tomatoes, 50 grams of butter, 300 grams of green beans, cilantro, parsley, basil, dill, paprika, salt to taste. Slice the prepared chicken into pieces. Put them in a saucepan, add water and simmer until half cooked. Pour the beans in salted water so that it barely covers the pods, and boil them until half cooked. Peeled and finely chopped onions save in oil. Scald the tomatoes, peel and slice. Combine the beans, chicken, tomatoes, onion, add salt, chopped greens, chilli and stew everything together until done.
Buglama fish is prepared as follows.Products: 1 kg of fish (sturgeon, mackerel, hake, halibut, pink salmon, etc.), 2 tomatoes, 1 celery, 1 Bulgarian pepper, 1 celery stem, 1 lemon, 50-60 g of butter, salt, ground black pepper, dill, parsley, bay leaf. Wash and clean the fish. Cut it into portions. Salt, pepper and place on the bottom of a cast-iron pot or heat-resistant form. Wash and peel the bell peppers. Cut into small pieces. Wash the celery, slice it, put it on top of the pepper. Add salt and spices. Put chopped greens and lemon slices on top of vegetables. Cut the butter into small cubes and spread evenly over the dish. Cover the pan tightly with a lid and put on a small fire for about 30 minutes.

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