Lamb shulum

Lamb shulum

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Ingredients for Cooking Lamb Shulum

  1. Lamb meat on the bone 600-800 grams
  2. Potato 3 pieces
  3. Eggplant 2 pieces
  4. Tomatoes 3 pieces
  5. Onion 3 pieces
  6. Bulgarian pepper 2-3 pieces to taste
  7. Cilantro and basil for 1 bunch
  8. Parsley a few twigs per serving
  9. Garlic 5-6 cloves
  10. Bitter red pepper 1 pod
  11. Оль teaspoon table salt
  12. Ground black pepper ¼ teaspoon
  13. Suneli hops 1 teaspoon
  14. Bay leaf 1 pc.
  • Main Ingredients
  • Serving 6 servings
  • World CuisineUkrainian Cuisine


Cauldron, Cutting board, Knife, Cooker, Garlic press, Teaspoon

Cooking lamb shulum:

Step 1: Cook the meat broth.

Wash lamb meat thoroughly with cold water under the tap, then put it in a cauldron with water. Then put it on a slow fire, after the water boils, cook the meat broth for 80 minutes, stirring and removing the foam with a spoon.

Step 2: Prepare the vegetables.

During the cooking of the broth, prepare the vegetables. Peel the onion, peel the potatoes, rinse the sweet pepper, and remove the seeds from it, and separate the eggplant from the peel. Wash all vegetables with running cold water. Chop the onion, cut the potatoes into cubes, pepper the rings or straws, cut the eggplant in half lengthwise, then in half rings.

Step 3: Combine the broth with vegetables.

Add vegetables to the meat broth: first, cubes of potatoes, half rings of eggplant and chopped onions and cook for another 15 minutes. While the first batch of vegetables is cooked in the broth, we will prepare the second. Garlic, after peeling, cilantro and basil, bitter pepper wash.

Step 4: Add the spices.

Next, crush the garlic with a garlic press, chop the herbs and pepper. Put the chopped ingredients into the broth. The last thing you need to do is salt and pepper (red and black ground pepper), put the hops-suneli, as well as 1 leaf of bay leaf.

Step 5: Serve the lamb shulum.

Serve the dish only after it has been infused for at least 30 minutes. Pour the finished shulum on plates and garnish with parsley sprigs, which must first be washed with hot water (so it will retain its taste and rich color), put croutons or crackers in a separate plate. Good appetite!

Recipe Tips:

- - If you did not manage to remove the foam from the broth and it was at the bottom, do not be discouraged, there is a way how to cope with bad luck: pour a glass of cold water, all the foam will rise up, then remove it with a spoon.

- - When cooking shulum, in order to create a “marching” atmosphere, as if you were cooking it on a fire, do not cut potatoes, but break them with a knife.

- - Shulum should not be dry, and if the liquid has evaporated, add more boiling water or broth.