Dimlama is a dish prepared by dipping. It is cooked from meat or fish, various vegetables and some fruits. D. is palatable and easy to digest, because the useful substances (vitamins, mineral and sugar substances, aromatic and tasty extractive substances) of the food prepared by the steaming method are preserved. There are several types of D.: meat D., fish D., pumpkin D., quince D., vegetables D., etc. Meat D. - the meat and thighs are cut into pieces, the bones are also cut into 2-3 cm lengths, then mixed with finely chopped onions, salt and spices. First add fat, then bone, and then sliced ​​meat to the heated pot. A bay leaf, ground pepper, and dill are placed on each layer, a little water is poured to create steam, and the lid is covered with gypsum and a towel is wrapped around it. 40 min. cooked during. The meat is served in plates and bowls. Pumpkin D. - pumpkin is peeled and seeded, cut into matchbox-sized pieces, then sprinkled with salt and fried a little in butter, pour more liquid cream over it and simmer for 30 minutes on low heat. cooked during.