Dimlama Recipe


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180 mins (prep 60, cooking 120)
19 ingredients
10 servings
Dimlama is an Uzbek stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, also carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with spoon. I am going to share the recipe my father used to prepare this delicious dish.

Categories:  uzbek ,
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Ingredients

Nutrition

Serving Size (123.92 g)
Servings 10
Amount per Serving
Calories 298.45 Calories from Fat 195.66
% Daily Value *
Total Fat 21.74g 334.4%
Saturated Fat 10.88g 544.14%
Trans Fat 0.07g %
Cholesterol 92.09mg 306.96%
Sodium 943.27mg 393.03%
Total Carbohydrate 0.79g 2.65%
Dietary Fiber 0.05 g 2.02%
Sugars 0.03 g %
Protein 23.44g 468.82%
Vitamin A 55.66IU% Vitamin C 0.75mg%
Calcium 16.66mg% Iron 2.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
diced, medium onions, sliced, medium carrots, sliced, diced, small, sliced tomatoes, sliced, or, sliced, peeled
 

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