Ingredients for making smoke

  1. Fresh pork pulp 500-700 grams
  2. Fresh pork fat 100 grams
  3. Potato 500 grams
  4. Carrot 300 grams
  5. Large onion 2 pieces
  6. White cabbage 400 grams
  7. Dried cumin seeds 1 pinch
  8. Ground coriander 1 pinch
  9. Ground black pepper to taste
  10. Ground red pepper on the tip of a knife
  11. Black pepper peas 10-15 peas
  12. Bay leaf 4-5 pieces
  13. Parsley fresh 1/2 bunch
  14. Fresh dill greens 1/2 bunch
  15. Pure cold cold water 1/2 cup
  16. Tomato paste 1 tablespoon
  17. Vegetable oil 1/2 cup
  • Main Ingredients: Pork, Cabbage, Potato
  • Serving 7 servings
  • World CuisineAsian, Oriental


A cauldron with a thick bottom (five-liter), a lid for a cauldron, a stove, a cutting board, a knife, a plate - 3 pieces, a small bowl - 3 pieces, a tablespoon, a teaspoon, a saucer, a serving dish, kitchen paper towels, a flat plate, fork, slotted spoon

Cooking smoke:

Step 1: prepare the pork pulp.

Thoroughly rinse the pork under running water to wash off any bone fragments and dirt, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, remove the cores and the film. Now cut the meat into pieces a little larger than the matchbox, and transfer to a small bowl.

Step 2: prepare the lard.

We spread the lard on a chopping board and use a knife to cut into small pieces. Then we move the crushed component to a clean plate and leave it aside for a while.

Step 3: prepare the potatoes.

With a knife, peel the potatoes and rinse thoroughly under running water. Then put the component on a cutting board and cut into large pieces. We chop the chopped tubers in a free bowl and fill with ordinary cold water so that the liquid completely covers the potatoes. This must be done so that the vegetable does not darken when interacting with air.

Step 4: prepare the carrots.

Using a knife, peel the carrots from the skins and rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into large strips or slices.

Then move the component to a clean plate.

Step 5: prepare onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. Now put the component on a cutting board and cut it in half. Grind each part in half rings and immediately pour into a free plate.

Step 6: prepare white cabbage.

With clean hands, we clean the cabbage from the top coarsened leaves and discard them (they will not be useful to us). Now we wash the vegetable under running water and put it on a cutting board. Using a knife, we make a shallow incision near the stump. Then remove 2-3 cabbage leaves and put it aside (we will need them in the process of making smoke). We chop the remaining head out with rectangles about the size of 4 to 10 centimeters. Pour the prepared cabbage into a free bowl and continue processing the remaining ingredients.

Step 7: prepare the parsley and dill.

We wash the parsley with dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, chop the greens and immediately pour it into a free saucer.

Step 8: prepare tomato dressing for the dish.

Pour tomato paste into a glass with clean cold water and, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.

Step 9: Cooking Smoke

Dymlama is a favorite Uzbek dish that is traditional. They are very proud of him, and this is not strange. Stew with various vegetables just melts in your mouth. Some mistakenly believe that it is stew or roast, but today I will try to dispel these judgments. Of course, to the taste of smoke it is somewhat reminiscent of the above dishes, but only remotely. A distinctive feature is that we do not need to fry all the ingredients in advance and constantly monitor the dish so that it does not burn. In addition, there is another secret that you will learn later. So, let's start cooking! Pour half a glass of vegetable oil into the cauldron and lay out pieces of bacon and 1/3 part pork. We salt the ingredients to taste, but so that everything is gone 1 tablespoon. I usually slightly salted each layer. Now sprinkle everything with spices. Attention: since we will use seasonings only for meat, we divide them “by eye” into 3 parts. Add a little cumin seeds, ground coriander to the cauldron, black ground pepper and a little red to taste, as well 3-5 peas and 2 bay leaves.
The next layer lay carrots and half onion.
Then add to the cauldron 1/2 part potatoes and cabbage. Important: do you remember salt Do not forget to sprinkle with it every layer of smoke.
After that, we repeat the whole process: lay out the pieces of pork and sprinkle them with spices. On top we have the remaining half rings of the onion. Then add the whole potato and rectangles of cabbage.

At the end, cover the dish with the last portion of meat, sprinkle with finely chopped parsley and dill, and put large cabbage leaves on top. Important: We try to lay the last component so that it completely covers the previous layers. Now we water everything with tomato dressing and tightly close the cauldron with a lid.
Put the container on medium heat and wait 5-10 minutes. After the allotted time, you will hear the gurgling of water. Immediately after that, remove the lid from the cauldron and cover the top layer with a flat large plate. Attention: in diameter, it should be slightly smaller than the rim of the cauldron. Close the dish again with a lid and turn down the heat. This is the secret that I told you about earlier. Thanks to this design, our smoke is steamed, that is, we practically get the effect of a double boiler. We leave the dish on 40-50 minutes in this condition. Attention: in no case mix all the ingredients with a tablespoon.
After the allotted time, we check the readiness of the layers. To do this, carefully remove the plate using kitchen tacks, and in the center of the dish we make a recess, using a fork, right down to the bottom of the cauldron. Below you will see boiling juice from vegetables mixed with butter and molten lard. Now we look at the readiness of cabbage. If it becomes translucent and soft, then the dish is almost ready.

Cover the ingredients with a plate, and cover the container with lid and continue to simmer another 10-20 minutes. After that, we remove everything and mix the smoke with the help of a slotted spoon.

At the end, give the dish more sweat. 5 minutes and turn off the burner.

Step 10: serve the smoke.

Pour the still hot aromatic smoke with a tablespoon into a special plate and serve with bread, and preferably with cakes, to the dinner table. If desired, the dish can be sprinkled with chopped herbs.
Good appetite!

Recipe Tips:

- so that the smoke comes out juicy, try the last layer to put those pieces of pork that are fatter;

- instead of tomato dressing, you can use fresh tomatoes. To do this, put the red slices in the last two layers. To do this, chop each tomato in advance into about 6 parts;

- Instead of pork in a dish, you can put beef, lamb or chicken in general.