Kitchen appliances and utensils
- kitchen scales;
- cutting board;
- knife;
- tablespoon;
- tea spoon;
- large cauldron with a lid;
- heavy plate;
- cargo;
- hob.
Ingredients
- fat tail fat - 150 g
- meat - 1 kg
- onions - 500 g
- carrots - 2 pcs.
- tomato - 1 pc.
- red bell pepper - 1 pc.
- green bell pepper - 1 pc.
- yellow bell pepper - 1 pc.
- eggplant - 2 pcs.
- potatoes - 1 kg
- white cabbage - 200 g
- cabbage leaves - 6 pcs.
- garlic - 3 heads
- green peppers - 2 pcs.
- red peppers - 2 pcs.
- Zira - 1 tsp.
- ground black pepper - 1 tsp.
- salt - 2 tbsp. l
- parsley - a bunch
- cilantro - bunch
- dill - a bunch
- white basil - bunch
- red basil - bunch
Step cooking
- Fat tail fat weighing 150 g is cut into slices and spread on the bottom of the cauldron.
- Cut 1 kg of meat into medium slices and spread it over the bacon.
- Sprinkle the ingredients with 1 tsp. salt, 1 tsp black pepper and a pinch of zira.
- We cut 500 g of onions in half rings, add 1 tsp to it. salt and well we think the vegetable hands.
- Put the onion on top of the meat.
- We cut 2 carrots into thick slices and also send it to the cauldron.
- On top of the carrots we spread the tomato cut into rings.
- Sprinkle a tomato with 1 tsp. salt and 1 tsp. paprika.
- Cut into medium slices 1 red, green and yellow bell pepper. We put them in the cauldron.
- We take 2 eggplants, cut them in half, make square cuts in each and put them on top of the pepper.
- Peel 1 kg of potatoes, put them whole in a cauldron and sprinkle 1 tsp. salt.
- We put the dish on medium heat and put in the cauldron 3 unpeeled garlic preparations.
- Finely chop 200 g of white cabbage, add a pinch of salt and zira to it.
- Well we think over the vegetable by hand and send it to the cauldron.
- On top of cabbage we put 2 red and green peppers.
- Add 1 bunch of dill, cilantro, parsley, white and red basil to the dish.
- Sprinkle all 1 tsp. salt and cover the ingredients with 6 cabbage leaves.
- We put a large heavy plate on the dish and put a heavy load on top of it.
- We cover the cauldron with a tight lid.
- After 25 minutes, open the lid, remove the load, remove the cabbage leaves from the basma with greens and serve the dish on the table.
A feature of cooking basma in a cauldron is that all the ingredients slowly languish in their own juice. That is why the finished dish turns out incredibly fragrant, nutritious, tasty and juicy.
Video recipe
If you still have questions regarding the cooking process of basma, we suggest you watch a video with a detailed recipe for this dish. You will learn how to chop vegetables and hear some useful culinary tips.
Now you know the technology of cooking incredibly tasty, satisfying, fragrant basma and you can constantly delight yourself and your relatives with this original dish. Tell me, did you like the recipe? Perhaps you used some additional spices and spices? Share your opinions and helpful suggestions in the comments.
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