Chef Rafaeli’s Traditional Uzbek Dumlyama

Classic Dishes That Bring Heart and Flavor to Every Table

From vibrant breakfasts to hearty one-pot dinners, Chef Rafaeli brings the soul of the Mediterranean and Central Asia to your Shabbos table. This week’s feature highlights a timeless favorite: a slow-cooked dumlyama that transforms meat and vegetables into a fragrant, filling masterpiece.

Whether served from a cast iron skillet or a cauldron, Chef Rafaeli's dishes warm both heart and home.

A Fragrant Cauldron of Layered Meat and Vegetables, Slow-Cooked to Perfection

 

Dumlyama, sometimes called "smoke", is a beloved dish in Uzbek cuisine, made by carefully layering meat and vegetables in a tightly sealed pot and letting the flavors meld through slow, steam-based cooking. The result is a deeply satisfying meal where every bite is soaked in spice and natural juices.

Traditionally prepared in a heavy cauldron, dumlyama requires no frying or stirring—just proper layering, seasoning, and patience. With lamb on the bone as its rich foundation and large cuts of vegetables stacked on top, this dish is ideal for Shabbos, Yom Tov, or any hearty family gathering.

Ingredients

700 g lamb on the bone (or beef or pork, if preferred)

4 potatoes, coarsely chopped

2 carrots, thickly sliced

2 bell peppers, cut

1 eggplant, thickly sliced

100 g cabbage, coarsely chopped

2 tomatoes, in rings or halves

1 head garlic, peeled or whole

3 bulb onions, sliced

Spices: paprika, cumin (zira), coriander

2 tbsp vegetable oil

Salt and black pepper, to taste

Mixed fresh herbs (parsley, dill, cilantro)

Instructions

Step 1: Start with the Meat

Heat oil in a heavy-bottomed cauldron or Dutch oven. Add meat, season generously.

Step 2: Add Carrots and Onions

Layer carrots and a third of the onions. Add salt, spices, and half the garlic.

Step 3: Add Greens and Eggplant

Place chopped herbs and eggplant slices. Season again.

Step 4: Bell Peppers and More Onions

Add bell peppers, more onions, and optional hot pepper.

Step 5: Tomatoes and More Greens

Layer tomatoes, greens, and onions. Press down gently.

Step 6: Potatoes and Garlic

Top with potatoes and remaining garlic cloves. Season well.

Step 7: Finish with Cabbage

Cap with cabbage leaves to seal in moisture.

 

Cooking Method

Cover the pot tightly and wrap with a damp towel. Bring to a boil, then reduce heat to low. Let simmer undisturbed for 1.5–2.5 hours, depending on pot size. Do not open or stir.

Serving

When done, remove the lid and serve by layering in reverse order: cabbage first, then potatoes, then the rest. Spoon over broth and garnish with fresh herbs.

Bon Appétit! Or in Uzbek: Yoqimli ishtaha!

For inquiries, Chef Rafaeli can be reached at 917-567-6860.