Buglama

In Azeri, Buglama means'steamed,' alluding to the lamb simmering in its own juices for almost two hours over a low heat. Lamb pieces are cooked with onions, tomatoes, peppers, black pepper, and bay leaves in a modest amount of liquid in this hearty recipe. Buglama can be cooked using fish, chicken, beef, or even tofu if you're a vegetarian.

This meal is typically prepared over an open flame. It is typically prepared by families who have left the city for the weekend to spend time in nature.

Buglama goes well with choban salaty (a'shepherd's salad' made up of fresh summer vegetables such as cucumber, tomato, green, and bell pepper, as well as greens such as coriander, dill, mint, basil, and white goat cheese). This is a nutritious, hearty Azerbaijani meal that Azerbaijani families like preparing and eating.

Ingredients:

• Lamb,
• Onions,
• Tomato,
• Sweet peppers,
• Potato tubers,
• Bunch parsley,
• Red pepper,
• Salt