Buglama – Traditional Lamb Stew
Buglama – Traditional Lamb Stew comes from the Anatolia area of the country. Traditional Turkish lamb stew called “buglama” It’s a rich, warming dish that’s ideal for chilly winter days.
The term “bugglama” (Azeri for “steamed”) refers to the lamb being cooked for about two hours in its own juices over a low flame. Lamb chunks are cooked in a little liquid with onions, tomatoes, peppers, black pepper, and bay leaves in this filling recipe.
While lamb usually the meat used in this stew, buglama can also made with fish, chicken, beef, or even tofu if you’re a vegetarian. Typically, a fire is used to prepare this dish. Typically, it prepared by families who have traveled outside of the city for the weekend to enjoy nature.
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Buglama goes well with choban salaty, a “shepherd’s salad” made out of fresh summer vegetables like cucumber, tomato, green pepper, and white goat cheese as well as greens like coriander, dill, mint, and basil.Families all around Azerbaijan enjoy cooking and eating the substantial, nutritious dish known as buglama.
- 2 pounds lamb
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups water
- 1 cup tomato puree
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- One teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
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- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 250 ml cup red wine
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- In a big pot or Dutch oven, heat the oil over medium heat. Cook and boil the lamb browne on all sides.
- Add onion and garlic to the pot and cook for about 5 minutes, or the onion is transparent.
- In the same saucepan, combine the water, tomato puree, red wine, paprika, cumin, coriander, salt, black pepper, oregano, thyme, and bay leaf. Blend by stirring.
- The mixture should brought to a boil before simmered.
- Stir in the parsley after turning off the stove. With crusty bread or rice, serve the stew hot.