How to pronounce Dimlama

In the International Phonetic Alphabet it is /dimlɑˈmɑ/. In plain English letters that is deem-lah-MAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Dimlama?

Dimlama is a main dish of Uzbekistan. People usually eat it at lunch or dinner. Its main ingredients are lamb, vegetables and potato. It tastes savory.

Where Dimlama comes from

Dimlama is one of 14 signature dishes of Uzbekistan on this map.

• Naryn norin · Noodles & pasta · Uzbekistan

  Naryn, norin in Uzbek, is a Central Asian dish of boiled meat and hand-cut noodles, made by Uzbeks, Kazakhs, Kyrgyz and Uyghurs.

• Nisholda · Dessert · Uzbekistan

  Nisholda, also spelled nishallo, is a white sweet that looks like a very thick jam or soft meringue.

• Sumalak · Dessert · Uzbekistan

  Sumalak is a sweet brown paste made from sprouted wheat, flour and oil and cooked for Navruz, the spring new year.

• Mastava · Soup & stew · Uzbekistan

  Mastava is a traditional Uzbek rice soup, also made in Tajikistan, sometimes called "liquid plov".

• Hasip · Main dish · Uzbekistan

  Hasip is a traditional Uzbek sausage.

• Halim · Main dish · Uzbekistan

  Halim is an old Uzbek dish of wheat and meat cooked for many hours into a thick porridge.

Food of Uzbekistan

Dishes like Dimlama in other countries

Same type of dish and similar main ingredients as Dimlama:

• Khorkhog хорхог · Main dish · The countryside, Mongolia

  Khorkhog is a festive barbecue in which pieces of mutton or goat, with potatoes, carrots and onions, are cooked in a sealed metal container with stones heated in a fire.

• Tokat kebabı · Main dish · Tokat, Türkiye

  Tokat kebabı is a kebab from Tokat, in the inland Black Sea region: lamb pieces are hung on a vertical skewer with slices of potato, aubergine, tomato and green peppers between them, and roasted in a wood oven so the fat drips onto the vegetables.

• Lancashire hotpot · Main dish · Lancashire, United Kingdom

  Lancashire hotpot is mutton or lamb and onions, covered with overlapping slices of potato and baked slowly in a tall lidded pot until the top is brown and crisp and the meat underneath has softened in its stock.

• Irish stew stobhach Gaelach · Main dish · Countryside, Ireland

  Irish stew was a meal of poor country homes: mutton, often from an older sheep, simmered for hours in one pot with potatoes, onions and water, with little else.