Crimea surprises. These are not only museums, palaces, mountains, ships, sea, corn on the beach and pasties at every turn. There is still a lot of various unusual food that a resident of the European part of the country has never seen before, and not what he ate.
Today we will prepare an amazing dish with an interesting name - bastyrma, which can literally be translated as "dump". This is a traditional Crimean Tatar dish popular among many Turkic peoples.
But we do not need anything unusual in the ingredients. The dish is based on meat and stewed vegetables with spices, which perfectly complement each other.
Our family is multicultural and there is always a lot of food on our table and it is different. From dumplings and pilaf, to borscht with pancakes and Turkish pretzels. And in the summer we live in the Crimea. Not a couple of weeks, but rather a couple of months or more. Almost Crimeans are already, which means we are actively studying the cuisines of local peoples.
This recipe will introduce you to the Crimean Tatar cuisine, where meat and vegetables are cooked together in one dish, saturated with each other's aromas and tastes. As a result, the dish turns out to be very aromatic, satisfying and tasty.
Ingredients:
- 0.5 kg lamb or beef
- 2 onions
- 1 large carrot
- 5-6 pcs. medium potatoes of the same shape
- 2 tomatoes
- 0.5 kg of young cabbage (white cabbage)
- large eggplant
- medium young zucchini, or two small
- red bell pepper
- pod of red hot pepper
- 50 gr. butter
- vegetable oil for frying
- 2 glasses of water
- 1 tbsp. l. ground paprika
- 0.5 tbsp. l. cumin
- 1 hour l. ground coriander
- 0.5 tbsp. l. salt
- parsley for serving
How to cook:
1. Cut the meat into large cubes. Peel and chop the onions in half rings.
2. Cut carrots, bell peppers and tomatoes into large pieces or even chunks.
3. Do not peel the eggplant, but immediately after washing, cut it into finger-thick circles. As well as zucchini. Only eggplants need to be soaked in salted water for 10-30 minutes.
4. Cut half a fork of young cabbage as it is into slices, as if it were a watermelon.
5. Wash young potatoes, do not peel, but peel the old one. Cut the potatoes in half. Therefore, the dish requires medium sized tubers.
6. Heat vegetable oil in a cauldron or other dish with a thick bottom. Put the meat in it and fry for 5 minutes, stirring with a slotted spoon.
7. Then put onions and carrots, mix. Season with all the salt, add coriander, cumin and paprika. Fry the carrots until tender.
8. Layer layers of potato halves, tomato slices, eggplant slices, pepper slices, zucchini and cabbage slices on the meat.
9. Spread the slices of butter on the cabbage.
10. Pour in water, place a whole pod of hot pepper in the middle of the vegetables and cover the dishes with a heavy lid. Cook for about 1 hour on low heat. Without stirring!
11. When serving, lay out the bastyrm in layers on a large plate in the reverse order, as everything is in the cauldron. Sprinkle with herbs.
Bon Appetit!
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