Ingredients for Cooking Domlama

Ingredients for cooking domlama:

  1. Beef (tenderloin) 800 grams
  2. Beef fat (fat tail fat from the back of the cow) 150 grams
  3. Onion 1 kg
  4. Tomatoes (brown large) 1 kilogram
  5. Carrot 500 grams
  6. Potato 500 grams
  7. Dill 50 grams
  8. Cilantro 50 grams
  9. Bell pepper (large) 4 pieces
  10. Cabbage leaves 5-6 pieces
  11. Eggplant 500 grams
  12. Garlic 1 head
  13. Hot pepper (any color) 1 piece


  1. Suneli hops 1 teaspoon
  2. Dried ground zira 1 teaspoon
  3. Dried coriander, ground teaspoon floor
  4. Salt to taste
  5. Ground black pepper to taste
  6. Ground allspice to taste
  • Main ingredients: Beef, Pepper, Tomato
  • Serving 10 Servings
  • World cuisine


Knife - 2 pieces, Cutting board - 2 pieces, Deep plate - 7 pieces, Deep bowl, Large cast iron cauldron, Stove, Skimmer, Deep serving dish - 2 pieces, Bowl - 2 pieces

Cooking Domlama:

Step 1: prepare the ingredients.

Domlyama is meat in its own juice, the dish is very simple and in order to cook it you do not have to be a chef or a great chef. Wash your hands, put on an apron and start cooking! To get started, prepare the vegetables. Peel onions, carrots, potatoes and garlic, rinse with all other vegetables under running water and pat dry with paper towels. Cut the stalks with bell pepper and eggplant with a knife, peel the seeds and veins. In a tomato, cut off the place on which the stalk was attached. Then alternately cut into rings. Arrange chopped ingredients in separate deep plates. The thickness of the rings of chopped vegetables: onion thickness up to 7 mmcarrots up 5 millimeterspotatoes up 1 centimeter, tomatoes to 1 centimeter eggplant to 7 mmbell peppers before 1 centimeter. Put the potatoes in a bowl with water, cloves of garlic, cabbage leaves and hot pepper in a separate plate. Rinse dill and cilantro under running water, shake excess water above the sink, break the bunches into 2 - 3 parts hands and put in a separate plate. Take a board and knife designed for cutting meat and using them, cut into small pieces chicken tail and meat. The approximate size of the pieces 6 by 6 centimeters, it is possible less or 1 centimeter more, the main thing is that the meat is stewed well and reached full readiness. Leave the chopped meat and fat on the cutting board.

Step 2: put the ingredients in a cauldron.

Now take a large cast-iron cauldron, wash it under running water and dry it with paper kitchen towels. At the bottom of a cold cauldron, put chopped beef fat kurdyuk. Sprinkle it with a small layer of onion. Put chopped meat on top of the onion. Sprinkle this layer with salt and season with spices such as suneli hops, zira, coriander, and two types of ground pepper, black and allspice. Put spices and salt to taste. And again lay the onion layer. In principle, in this recipe, the more onions, the better, since during cooking the onion gives a large amount of hot juice, which impregnates meat and vegetables, it turns out very tasty and aromatic. Then put a layer of carrots on the onion. After the carrots comes a layer of bell peppers. Lay tomatoes on top of pepper. Then put the eggplant on the tomatoes. This layer is re-salted and seasoned with the above spices. Put cabbage leaves on top of the eggplant. And put potatoes on top of them. Cabbage leaves perfectly isolate potatoes from a tomato, which during cooking, in contact with tomatoes, can become hard and tough. Put prepared cilantro and dill, garlic and a couple of hot peppers on a layer of potato. Add salt with spices to taste again. And lay the last layer - cabbage leaves.

Step 3: Cooking Domloma

Cover the cauldron with domlyumay and place it on the stove, which is turned on at a strong level. On top of the cauldron lid, put the load in the form of a pot of water or put it in whatever is heavy. During cooking, the steam circulating at the bottom pushes all the ingredients up, so the load in this case is simply necessary, this will contribute to better steaming of all layers of the domly. When the meat and vegetables start juice, and it begins to boil, and you hear it by the characteristic gurgling sound, let the vegetables boil in the broth 30 minutes. Then screw the stove to the smallest level and simmer the domlama for 1, 5 hours. In no case do not remove the lid from the cauldron! By tradition, the prepared domlama is transferred to a large deep dish, turning the cauldron over in one deft motion. But since we are not special professionals, just take a slotted spoon and so as not to damage the layers, put the stewed vegetables in deep dishes and lay pieces of meat on top of them. Pour the broth into deep bowls and serve separately.

Step 4: serve Domloma.

Domlama is ready and the breathtaking aroma of spices and vegetables with meat spreads throughout the kitchen. This is surprisingly simple, but at the same time, a delicious dish is served hot in deep dishes. Rows with domlama are placed in bowls with the remaining broth from vegetables and meat. This dish does not require a side dish, it will be enough to serve it with pita bread and good Georgian red wine. Enjoy your meal!

Recipe Tips:

- - You can also add kohlrabi, apples, cherries, quinces, zucchini, zucchini or any other vegetables to the domlyama, it all depends on your taste.

- - If you do not have fat tail, you can use any other fat, such as pork lard or any vegetable oil, instead.

- - To prepare this dish, it is advisable to use beef or lamb, in extreme cases, you can cook it from pork. From the domlyama bird it turns out not so juicy and completely unlike a real dish of Uzbek cuisine.

- - If you bought meat on the ribs, do not cut them, the bone broth is very tasty and healthy! When you put such meat in a cauldron, put the pieces with the bone down and the flesh up.

- - If you do not like any spices written in this recipe, you can replace them with your favorite.

- - If you do not use juicy vegetables for cooking domly, then before you put the cauldron on the stove, you should add a small amount of water to it, just enough to cover the meat completely.

- - If you don’t have a large cauldron, you can use a deep pan with a thick bottom, a ducklings, a deep frying pan with a lid or a pressure cooker to make domlyam. But remember that in a pressure cooker domlama will cook faster than in a cauldron, and in a pan this dish will be less like a real domlama.