Why Dimlama deserves more attention

Dimlama rarely gets the international recognition it deserves. The warming and hearty complexity is genuine, not simple, and the technique involved in using cottonseed oil correctly takes real skill.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I encountered it first in a Samarkand chaikhana teahouse and that context helped me understand it properly. black tea with sugar is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Dimlama is the dish to start with.