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DISH RESEARCH · Main dish

Buglama

Azerbaijani lamb ribs steamed with onions, peppers, tomatoes and cilantro.

Buglama — illustrative food image

About Buglama

Flavors of Baku’s buglama layers lamb ribs with onion, bell pepper and tomato. The dish cooks gently in its own juices, following the steamed preparation described by the source.

Fatty ribs supply the richness in this rendition. Salt and pepper season the lamb before the sliced vegetables and herbs are arranged over it in the pot.

The layers cook until the meat is tender. Chopped cilantro is added before the ingredients are mixed, and the finished buglama is served hot with its cooking juices.

Allergens in this recipe

Allergen details are not yet confirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Buglama

Flavors of Baku’s lamb-rib buglama.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Fatty lamb ribs: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual18/26 actual rib choice with sufficient fat, not lean tenderloin alternative.
  • Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Bell peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual21 colour/cultivar unspecified.
  • Cilantro: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual22/27/29 initial herb layer and final garnish consolidated.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual23 type/form unprovided.

Origins & food traditions

Countries

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Buglama - Flavors of Baku