Dandana

An old, forgotten recipe. Which fits very well into modern cuisine, which is now gaining momentum, because the variety of recipes on the Internet is growing every day. The dish is seasonal, it is as cheap as possible to cook it in summer. Corn, peppers, tomatoes are at the lowest possible price during this period. Not to mention those who have their own vegetable garden with their own vegetables.  The recipe is very beautiful, colorful, rich in vitamins. It is very similar to Basma, but the slicing of vegetables is different and of course the beauty of setting a crown of ribs makes cooking unforgettable for those who see this cooking. Vegetables in the recipe are interchangeable and you can add your own zest. Let's say you can add eggplant, carrots. If there is no cumin at hand, you can replace it with hops-suneli or utsho-suneli. And of course, do not get hung up on where to cook. Not only in a cauldron in nature or a Tatar oven, but it is quite possible to adapt to extinguishing on a conventional gas stove. When preparing a dish, you need to take into account what kind of result you want to get at the end. If you want vegetables that are more whole and not boiled, one and a half hours is enough. If you need broth and more liquid, from two to two and a half hours!