In depth
"Buğ" in Azerbaijani means "steam." Buğlama literally means "steamed." It's one of the oldest cooking methods in Azerbaijani and Turkic kitchens. Two main versions: meat (lamb or chicken) and fish (sturgeon, trout).
History and origin
Buğlama comes from medieval Turkic nomadic cooking: everything in one pot, minimal fire, long time. The modern urban version evolved to be more refined.
Ingredients
- Lamb (on the bone) or fish
- Onion, potato, tomato
- Tail fat or olive oil
- Garlic, bay leaf
- Salt, black pepper
- A small amount of water
Preparation
Onion, meat/fish, and vegetables go into a pot in layers. A cup of water is added; the pot is sealed tight. Slow-cooks 1.5-2 hours. The dish cooks in its own juices and steam, with no stirring and no lid-opening.
Varieties
Lamb buğlama, chicken buğlama, sturgeon buğlama, Lankaran fish buğlama (with lemon and green pepper).
Also spelled
buglama, bughlama, bugləma
Frequently asked questions
Buğlama with chunks or whole meat?
Classic: large lamb pieces on the bone. Bone gives flavor and gelatin. Smaller cuts cook faster but lose flavor.
What are the core vegetables?
Onion, potato, and tomato are the three classics. Sometimes eggplant, pepper, carrot. All chunked, never stirred.
Is buğlama diet-friendly?
Steam-cooking uses less fat than frying. But lamb itself is calorie-dense. The fish version is lighter.
Can you open the lid?
No, opening releases steam and dries the dish out. The lid stays sealed until the end.