Damlama

Tajikistan has provided us with yet another delectable dish. Damlama is the name for this. It's a type of soup that can be served on a plate as well. Isn't it fascinating? Damlama is more of a stew than a soup because it contains so many ingredients. Damlama is a time-consuming process that requires patience.

The meat (usually beef) and vegetables are first laid out in a deg oven (a thick-walled dish). You can also add eggplant, zucchini, and whole garlic cloves. Large cabbage leaves are used to completely cover the mixture, but a clean cloth or foil can also be used.

The deg is then covered tightly with a heavy lid and placed over a low heat to simmer in its own juices (no water is added). Your damlama will be ready in two hours, though many local chefs recommend simmering it for 5-7 hours over very low heat. The finished damlama is placed in a dish and the juices are poured over it.