During a recent trip to Crimea, we made every effort to try as many Tatar dishes as possible. One of the most memorable meals was lunch on Ai-Petri. Crimean Tatar cuisine is absolutely excellent — their skill in cooking lamb and wild game is unmatched.
Dymlyama is a hearty stew of meat and vegetables cooked in a cauldron. Traditionally made with lamb or game, though vegetarian versions also exist.
- 1 kg of goat meat (or lamb or other large game)
- 2 onions, chopped
- 3 carrots, coarsely chopped
- 1 large eggplant, cut large
- 6 tomatoes, cut into pieces
- small head of cabbage, cut into large squares
- 6 potatoes, cut large or in half
- half a pack of butter
- garlic head, peel
- salt and black pepper
Traditionally, dymlyama is made over an open flame in a cauldron. At home, a heavy-bottomed pot or Dutch oven works well.
Melt the butter in the bottom of the pot. Then layer the ingredients: first the meat (cut into chunks), then the onion, followed by the carrots — add some salt. Next come the tomatoes, eggplant, and cabbage — season again lightly. Top it all with the potatoes, halved or roughly chopped.
Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for about 1 hour and 20 minutes. Check occasionally and taste. If it looks too dry, add a splash of water.
This dish is simple, yet incredibly flavorful. If you can find good-quality lamb or wild game, it will turn out beautifully.
We were lucky enough to enjoy it with a breathtaking view of the Crimean coast.
And yes — the game they use on Ai-Petri is truly fresh wild meat. Saw it with my own eyes.
Traditionally, dymlyama is made over an open flame in a cauldron. At home, a heavy-bottomed pot or Dutch oven works well.
Melt the butter in the bottom of the pot. Then layer the ingredients: first the meat (cut into chunks), then the onion, followed by the carrots — add some salt. Next come the tomatoes, eggplant, and cabbage — season again lightly. Top it all with the potatoes, halved or roughly chopped.
Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for about 1 hour and 20 minutes. Check occasionally and taste. If it looks too dry, add a splash of water.
This dish is simple, yet incredibly flavorful. If you can find good-quality lamb or wild game, it will turn out beautifully.
We were lucky enough to enjoy it with a breathtaking view of the Crimean coast.
And yes — the game they use on Ai-Petri is truly fresh wild meat. Saw it with my own eyes.
