Buglama is a popular Azerbaijani dish. Translated, this name means "steamed." Buglama is made from lamb, sturgeon or other fish and vegetables.
To prepare buglama with meat, you will need: 1 kg of lamb, 2 onions, 2-3 tomatoes, 2 sweet peppers, 5 potato tubers, 1 bunch of parsley, red ground pepper (hot and sweet), salt to taste. Wash the lamb, peel and cut into medium sized portions. Place the meat in an ovenproof dish. It is advisable to take a cast iron pan, as is done in Azerbaijan. Salt the lamb, sprinkle with ground red pepper. Peel the onions and chop finely, place on the meat. Wash the tomatoes, pour over boiling water to make it easier to remove the skin. Cut them, pieces can be of any shape. Place them on the bow. Peel the bell peppers, cut into half rings. Place on top of the tomatoes. Peel potatoes, wash and cut into medium sized pieces. Add to the rest of the food.
Optionally, you can add green beans, cabbage, eggplant, quince.
If using eggplants, they should be peeled and chopped and then placed on top of a layer of bell peppers. Wash the parsley, shake off the water, chop and lay in the last layer. Add 50 ml of water to a bowl and put on fire. When the water boils, reduce heat to low. Cook the booglama covered for 45-60 minutes, no need to stir. If the dish is prepared with cabbage, put the vegetable leaves last. Serve the booglama to the table as soon as it's cooked.
Arrange the meat and vegetables on plates, pour over the cooking liquid.
To make chicken buglama you will need: medium-sized chicken, 3 onions, 1 tbsp. water, 600 g tomatoes, 50 g butter, 300 g green beans, cilantro, parsley, basil, dill, paprika, salt to taste. Cut the prepared chicken into pieces. Put them in a saucepan, add water and simmer until half cooked. Pour the salted water over the beans so that they barely cover the pods, and boil them until half cooked. Salt the peeled and finely chopped onions in oil. Scald the tomatoes, peel and cut into slices. Combine beans, chicken, tomatoes, sautéed onions, add salt, chopped herbs, paprika and simmer all together until tender.
Buglama from fish is prepared as follows. Products: 1 kg of fish (sturgeon, mackerel, hake, halibut, pink salmon, etc.), 2 tomatoes, 1 celery, 1 bell pepper, 1 celery stalk, 1 lemon, 50-60 g butter, salt, ground black pepper, dill, parsley, bay leaf. Wash and clean the fish. Cut it into portions. Season with salt and pepper and place on the bottom of a cast iron saucepan or ovenproof dish. Wash and peel the bell peppers. Cut into small pieces. Wash the celery, chop it, place it on top of the pepper. Add salt and spices. Place chopped greens and lemon wedges on top of the vegetables. Cut the butter into small cubes and spread evenly over the dish. Cover the pot tightly with a lid and simmer over low heat for about 30 minutes.
