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Passport & Plate - Davliama

Kazakhstan | Friday, March 14, 2014 | 10 photos

Ingredients
1 kilo of Lamb (ribs)
2 bell peppers
4 potatoes
2 middle size carrots
1 cabbage
2 garlic
Parsley
Salt
black pepper

 

How to prepare this recipe
Davliama is cooked two hours. But don’t worry, it’s easy to cook than to make pizza. You just need to cut all vegetables and carve the meat. The one thing you need is special dish - cauldron (iron pot) to cook. This dish keep special temperature for meet. In the cauldron meet is stoves on the slow fire.
First of all, let’s look what kind of products we need- I cooked for two people. I took four potatoes, two-three middle size carrots, two garlic, two bell peppers, one kilo (you can cook more, it depend for how many people you are going to cook) meat of lamb, cabbage. parsley. You also can use any kind of vegetables (except cucumbers) which you like. For example in May we add eggplants, tomatoes, onions etc. You also free to use any flavoring: salt, black or red pepper, cumin seeds, barberries, saffron etc
Don’t forget very important moment. We do not use any cooking oil. The meat will stove in own gravy. It’s more healthy and tasty
So, cut vegetables as you like. For me easier to cut on small circles. I cut carrots and bell peppers also.
On the cover (bottom) of cauldron (iron pot) I put meat, then I put vegetables in this way: potatoes, carrot, bell pepper and then I covered it by cabbage’s leaves. In the center I put garlic and parsley. And I closed It by heavy cover and put on very small fire. Important moment – while Davliama will cooked, please don’t try to open cover. After two hours Davliama will be prepared.

 

The story behind this recipe
I want to share with you the old recipe which my family cooking every spring and autumn. The name of dish is Davliama. Actually, it’s from Uzbek national cuisine, but it’s very popular in all Eurasian countries, also in Kazakhstan, where I am from. Davliama – from Uzbek language translate like – “soar taste” (Flight light). The other different translation of Davliama is “Steam”. It’ s very old recipe(about 500 years) In ancient time it was been cooked on fire (bonfire). Nowadays, Davliama is cooked on gas stove or electric oven , but never on microwave. There are a lot of variants of this dish in my region – in Eurasia. including vegeterian variant- without meat. You can choose any meat which you prefer to eat: it can be beef, pork, chicken or lamb. But lamb is the most perfect variant because of his fat and juicy rich meat. I usually cook lamb’s ribs.
Also I do like to prepare Davliama because it doesn’t take much time to prepare it. And I do not need to spend much time near of gas stove. I just put it on gas stove and wait two hours.
Interesting moment, in Asia we have male dishes which prepares better by men. It is common and old stereotype that men cook better than women. Davliama is male dish. In south of Uzbekistan country there is competition who cooks Davliama better. I decided to tell about Davliama because it is very delicious and easy cooking dish which in my region prepare in every family, but every in very different ways. There about 100 variants of Davliama, but my one of the best ))