Video: https://www.youtube.com/shorts/tGb4hz-RVfw
Description of preparation:
Lamb, beef, or veal are ideal for preparing basma. But this is if you follow the unshakable canons of oriental cuisine. And if you eat pork, chicken, and turkey, then it is quite possible to cook from this meat. I assure you, it will be delicious too. As for spices, add them according to taste and availability. Suitable cumin, coriander, and ground black pepper. My set of vegetables is the most traditional, but on the Internet, I came across recipes for basma with fresh cucumbers, zucchini, and apples.
So choose vegetables to your taste, not forgetting that potatoes, onions, carrots, and tomatoes are a must. If you like lard, then instead of sunflower oil, add 100 grams of lard along with the meat. During the cooking process, a lot of broth is formed in the cauldron. When serving, this broth can be poured onto a separate plate, and the meat and vegetables can be placed on another, but I like it when everything is on one plate.
Composition/Ingredients: Beef (lamb) 500 grams of sunflower oil, 40 milliliters Potatoes 4-5 pieces of onions, 2 pieces of carrots1 piece of bell pepper, 1 piece of tomato2 pieces of pumpkin100 Grams White cabbage 200 grams of garlic4-5 cloves Salt: 1 teaspoon basil, dried 1 teaspoon dill 1 bunch of parsley1 bunch of eggplants, 1 piece (medium size)
Wash the meat and cut it into pieces. Peel, wash, and cut the onions into half rings. Place the meat and onions in a cauldron or thick-bottomed pan. Sprinkle with a little salt and basil. Peel the carrots, wash them, and cut them into circles. Peel the bell pepper, wash it, and cut it into strips. Spicy lovers can add hot peppers.
The next layer is tomatoes. But I crushed them in a blender. Peel, wash, and cut the potatoes. Add it to the cauldron. Again, add a little salt to the dish. Peel, wash, and cut the pumpkin into cubes. Wash the eggplant and cut it as desired. Cut the white cabbage into strips and place them in the top layer. Add garlic. Wash the dill and parsley and place them on the cabbage.
Cover the meat and vegetables with cabbage leaves. Cover the cauldron with a lid and place the weight. It could be a jar of water or just something heavy. Thanks to this procedure, the vegetables will release a lot of juice.
Bring the meat and vegetables to a boil over medium heat. Boil for 15 minutes. Then, reduce the heat to low. Basma should literally simmer for 1.2–1.5 hours. Remove cabbage leaves and greens from the finished dish.
Advice from the cook: Ideally, do not pour water into the cauldron, because vegetables and meat will release a lot of juice. But vegetables are also different, so I recommend pouring just a little water at the very beginning of cooking.
Thank you very much for your attention.
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