Caucasian cuisine is one of the most ancient: its history has been going on for more than two thousand years. The culinary traditions of the countries of this region have a huge number of dishes that are prepared on the basis of meat. One of these dishes is mutton khashlama, with the recipes of which we propose to get acquainted with What is Khashlama Khashlama (from the Armenian "hashel" ...

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27.04.2018

Fragrant spicy khashlama is a prime example national cuisine Armenia. Unlike various stews, azu and other similar dishes, khashlama is prepared in Armenian in a special way. It has many cooking options, but invariably includes meat and vegetables stewed in own juice layers. The list of vegetables, type, amount of spices, etc. may change. Every home has its own favorite recipe. But there are a number of features that are always observed; they are the ones that distinguish khashlamu in Armenian from other dishes.

Basic rules for making khashlama in Armenian

To cook "real" khashlama in the traditions of the Armenian national cuisine, you must observe the following simple rules:

• Meat ... For khashlama in Armenian, you can choose any type of meat. More often they use lamb or beef for this, less often pork. In recent years, poultry meat has also gained popularity. The main thing is that the product is as fresh and tender as possible ("young"). When choosing between pulp and meat on the bone, it is better to give preference to the latter. This is due to the fact that meat on the bone makes khashlama more aromatic and rich.
• Vegetables and other foods ... The dish must include onions and sweet (Bulgarian) peppers. Also, fresh carrots are often added, less often potatoes and eggplants, zucchini. Beans and mushrooms can be used as desired. Tomatoes are also an important ingredient; they replace sauce, add additional juiciness and pleasant sourness to the dish.
• Herbs, spices ... Khashlama should be fragrant. Therefore, they add to it a large number of various herbs and spices to taste. The dish doesn't have to be spicy. Red pepper and similar seasonings are added as desired.
• Cooking utensils ... It is more convenient to use a cauldron or a thick-walled saucepan (or stewpan) for making khashlama. A saucepan with a thick bottom will not work - the food in it will burn faster than it will soften.
• Laying sequence ... Products are stacked in layers. During the stewing process, the dish is never stirred. It is believed that it is precisely the preservation of the correct sequence of layers that makes the taste and aroma of the dish as harmonious as possible.
• Adding liquid ... Khashlama in Armenian is characterized by the fact that all the ingredients in it are stewed in their own juice. Therefore, no more than 100-150 ml of liquid is added to 1 kilogram of food. It can be water, beer, or wine. On wine and beer, the dish is stewed better, the meat is the most tender.

Average cooking time is 1.5 to 3 hours.

Recipe for making khashlama in Armenian from veal on beer

To prepare the dish, you will need the following products:

• veal (or beef) - 1.5 kg;
• onions - 2 medium-sized onions;
• tomatoes - 40g;
• sweet (Bulgarian) pepper - 2 pcs. (both red and yellow will do);
• beer - 400ml;
• salt to taste;
• ground pepper (black and red) - to taste;
• spices, herbs, herbs (thyme, garlic, Bay leaf etc.) - to taste.

The process of making khashlama in Armenian step by step

How to cook khashlama in Armenian - we offer a step-by-step recipe with a photo:

1. At the bottom of the cauldron (or a saucepan with thick walls), place the onion, previously peeled from the husk and cut into rings.
2. Pieces of meat are laid in the second layer. It is important that the veins and films are removed from the meat. The best piece size is about 8x8cm.
3. On top of the meat, you need to salt and pepper, add your favorite spices and herbs to taste.
4. Further fits Bell pepper... Beforehand, it must be thoroughly washed under running water, remove the stem of the fruit and seeds. Cut the pepper into slices.
5. Tomatoes, also, should be thoroughly washed, cut into slices 5-7mm thick. Tomatoes are stacked on top of the pepper.
6. Sprinkle with chopped herbs on top - if desired.
7. Pour over with beer. If the dish is prepared in a family with children, then beer can be replaced with drinking water. It is important not to exceed the recommended amount of fluid.

The dish simmers over low heat for about 2-3 hours. During cooking, the food must not be stirred (!). If there is no cauldron, then you can use a multicooker.

Summing up, we can say with confidence that khashlama in Armenian is not only fragrant, tasty, but also healthy dish, which can be safely attributed to the category healthy eating... Like everything ingenious, this dish is prepared as simply as possible, practically without requiring the attention of the "cook" during the stewing process.

Khash (Azerb. Xaş; Armenian խաշ; Georgian.

In Armenian, the name of the dish comes from խաշ [khash] - to cook. From the Armenian language later the word passed into Turkish and Georgian. In Armenian literature, broth is mentioned in the form of hashou or hashy since the 11th century (for the first time by Grigor Magistros), the modern form of khash has been known since the 17th century (in "Efimert")

In the Armenian medical book "Consolation with Fevers" (1184), some recipes mention meat broth under the name "hashoy" or "hashu". For example, in the chapter "On a one-day fever due to a cold" it is recommended to eat "khashoi" from the meat of a goat, and in the chapter "On a one-day fever due to worries and grief" - "khashu" from the feet and thighs of a goat.

Several medieval Armenian commentators and grammarians (Grigor Magistros, Yesai Nchetsi, Hovhannes Erznkatsi, etc.) also mention meat broth under the name "hashoi". This is due to the presence in the Armenian translation (VI-VII centuries) of the "Grammatical Art" by Dionysius of the Thracian word "Hoshyun" (Armenian խաւշիւն = rustling of leaves).
Wikipedia

The long-standing dispute over the ethnicity of khashlama or khash is akin to the dispute over the primacy of the chicken or the egg. Armenians, Georgians, Azerbaijanis, Ossetians and Turks are equally confident that this dish belongs to their culture. And the Uzbeks also have dimlyama and basma that are very similar to khashlama. But modern recipes this dish has both similarities and significant differences. That is why I did not hesitate to call my recipe for today's dish "khashlama in Armenian" - it contains an ingredient that distinguishes Armenian khashlama from the rest - this is beer. Meat begins to stew in it. Take a look if interested.

For the preparation of khashlama, I cooked about three kilograms of beef (a kilogram of ribs and a couple more kilograms of pulp without fat), bell pepper, fresh tomatoes, eggplant, carrots, onions, garlic, herbs (cilantro, basil, parsley, dill, green onions), ground paprika and light beer. The potato in khashlam is a controversial ingredient and therefore I decided to boil it separately. Yes! And one more thing: of course, it would be necessary to add hot chili pepper, black ground pepper, but in our family not everyone can do this, and therefore we add to the plate who needs it :)

We need a cast-iron cauldron or a thick-bottomed stainless pan. We do not add oil.

We begin to lay out some layers in layers, carefully adding. This is necessary for meat and vegetables to release juices faster, in which they will be stewed for 4 (!) Hours.

I got all the ingredients in two layers. Of these, I added tomatoes, meat and zucchini. If you are afraid to oversalt, pour the amount of salt you need, in your opinion, into the prepared amount of food into some kind of cap and operate it so that you still have left. Use the leftovers after tasting the broth for salt when it is formed.

At the end of the layering, pour in beer. I poured half a liter into my 7 liter pot.

The last layer of peppers protrudes far beyond the top of the pan, ..

... but fits under the lid. Let it be so - vegetables and meat will shrink a lot during the cooking process. :)

As I said, I boiled the potatoes separately with an onion and garlic for taste, drained the broth and left it under the lid to wait for the khashlama. By the way, there is also the fact that you don't have to worry that potatoes in khashlam will boil down in 4 hours.

I forgot to say that after stacking the products, the khashlama cannot be mixed. Boil - turn down the fire to a minimum and ... wait. Khashlama, in beer, in gradually released juices of meat and vegetables, languishes on the stove under a lid for 4 hours. But you can cook for 2 hours.
You yourself understand: the longer the meat is languishing, the softer it becomes .. .

I specifically filmed the process of boiling the dish to show that this is not cooking, but languor :)

In the meantime, cut the not finely cooked greens and add it to the dish 10-15 minutes before the end of cooking.

Caucasian cuisine is famous for its meat recipes. The combination of lamb or beef with vegetables is generally considered classic for Georgian, Armenian or Azerbaijani cuisine... One of these dishes is Armenian khashlama. It should be noted that this dish is not only very tasty and dietary, but also easy to prepare: both meat and meat will be cooked in one saucepan. vegetable side dish to him.

How to cook khashlama in Armenian?

There is no consensus among the Armenian housewives regarding the "correct" khashlama recipe. Every corner of the country (or even every courtyard) has its own subtleties and secrets of cooking this dish. Moreover, different sources name a different basis for it: lamb, beef, or even chicken. but general principle cooking is always the same: meat and vegetables cut into pieces are laid out in layers in a cauldron, stewpan or saucepan with a thick bottom, and then boiled (or stewed - there is also no unity of views here) in their own juice. During the cooking process, the meat becomes tender, and the broth is soaked in juice from fresh vegetables, herbs and spices.

The justification for the presence of potatoes in the dish is also controversial. According to some recipes, classic Armenian dish Khashlama is prepared with the addition of potatoes, but this product spread to the Caucasus only in the 19th century. Traditionally, housewives did without it, but for two hundred years the recipe with potatoes has taken root.

According to the recipe, the "correct" khashlama, in addition to salt, includes 10 different spices: parsley, cilantro, basil, tarragon, suneli hops, allspice peas, ground black pepper, celery and cloves. However, you can use different combinations from this kit or add other ingredients such as bay leaves. You will also need 250 grams of table red or rosé wine.

Ingredients

Servings: - +

• Lamb with bone1 kg
• Onion 500 g
• Tomatoes 500 g
• Bell pepper500 g
• Carrot 200 g
• Seasonings to taste

Meat and vegetable dish: Make a khashlama of beef, lamb, pork, chicken at home. Very satisfying!

Khashlama is always very, very tasty and satisfying! What I love about making khashlama is the simplicity from the first to the last step. At the same time, khashlama - a liquid hot dish with vegetables and meat - can be cooked from almost any meat. Of course, according to Caucasian canons, classic khashlama is prepared from lamb, but it is no less tasty from beef or from less noble meat - pork. So if you have vegetables and a weighty piece of meat, then do not hesitate and be sure to cook hashlama. Believe me, this dish deserves the highest praise, and your family will rightfully appreciate your efforts. So, I'm telling a simple and delicious recipe khashlama.

• 800 gr. lamb or beef
• 2 pcs. large onions
• 4 things. green salad peppers
• 500 gr. ripe tomatoes
• 800 gr. potatoes
• salt to taste
• ground black pepper to taste
• 1 tsp paprika
• 1 tsp hops-suneli
• 1 glass of white wine (optional)
• parsley or cilantro
• fat tail fat or vegetable oil

So, for khashlama we need about a kilogram of lamb or beef, it can be on the bone, for example lamb ribs, in this case we buy 1 kg. You can take one pulp, in this case 800 gr is enough. And further important point- choose meat with streaks of fat.

We cut the meat into portioned, rather large pieces.

For the preparation of khashlama, a large cauldron or a saucepan with a thick bottom is usually used. At the bottom of the cauldron we put a little fat tail fat of vegetable oil. We heat the fat over a fire.

Put pieces of meat in a hot cauldron, fry the meat for a fairly high fire... If you do not have a very large cauldron or saucepan, then you can fry the meat in a pan.

You do not need to fry the meat until tender, literally 10 minutes over high heat for a crust to form. We remove the meat from the heat.

We take two large onions, you can even three - as they say, you can't spoil khashlama with vegetables))) We clean the onion, cut it with feathers.

Immediately peel and coarsely chop the salad peppers, peel and chop the potatoes, also coarsely.

And yet - what a khashlama without tomatoes! We choose medium-sized, but ripe and sweet tomatoes, mine, cut in half or into quarters. Grinding, cutting tomatoes into slices is extra work, and it is not customary in the Caucasus to cut vegetables finely. Therefore, we cut everything big!

Now you can proceed directly to the mystery of the preparation of khashlama. So, put the fried meat, salt and pepper on the bottom of the cauldron or pan.

Then comes a layer of onions.

Put the salad pepper on top of the onion.

Put the tomatoes on top.

And put the coarsely chopped potatoes in the last layer. By the way, quite often lamb khashlama is prepared only with vegetables, without potatoes. Potatoes are a more practical modification of the classic recipe.

Be sure to put hops-suneli - 1 tsp. without a slide, as well as 1 tsp. paprika with a slide. Be sure to try the paprika, so as not to accidentally put hot ground pepper, which is outward appearance looks like paprika. Salt.

Pour white wine, but this is optional.

Pour water to the level of potatoes. You do not need to pour so that the water completely covers the potatoes, because we are preparing khashlama, not soup. Ideally, the meat should be stewed in vegetable juice, so less water, let the vegetables produce juice.

Bring the contents of the cauldron to a boil, cover and simmer until the meat is cooked. An hour or more depends on the type and quality of the meat.

During cooking, we try not to interfere with the khashlamu, so that the potatoes and vegetables, if possible, retain their integrity, and not fall into pieces. Be sure to try the gravy to adjust the salt and spices to your liking.

That's all, homemade khashlama is ready! Serve hot, seasoning generously with chopped parsley or cilantro.

Recipe 2, step by step: beef khashlama

The khashlama recipe is perfect for the most novice housewives. It is very simple to prepare khashlama, but the result is amazing. Khashlama can be in the form of the first or second course, in different variations. For example, khashlama with beer, beef and vegetables.

• Beef (veal), brisket - 500 g
• Potatoes - 600 g
• Tomatoes - 500 g (4-6 pcs.)
• Sweet pepper - 200 g (1 pc.)
• Onions - 300 g (2-3 pcs.)
• Garlic - 2 cloves
• Light beer - 150 ml
• A mixture of herbs (parsley, basil and cilantro) - 1 bunch
• Black pepper - to taste
• Spices for meat - to taste
• Salt - 1 tsp

Prepare all the ingredients for the hashlam. It is very convenient when everything is at hand, and you do not need to run to the refrigerator every time. Rinse beef, vegetables and herbs with water, dry.

How to cook beef khashlama with vegetables and herbs (on beer): prepare meat for khashlama - remove bones, films and veins, cut into pieces the size of a matchbox. Salt, roll in ground pepper and meat spices.

For this dish, a cauldron or a saucepan with a thick bottom is perfect. Chop the tomatoes and place half the tomatoes in the bottom of the pot in the first layer.

Cut the onion into half rings and place half of the next layer on top of the tomatoes. Bell peppers (half) cut into cubes will be the next layer of khashlama.

Finely chop the greens and place on top of the vegetables.

Put the spiced meat and garlic on the greens. The garlic can be sliced ​​into slices for a brighter flavor.

Put the pan on low heat, cover and leave the meat and vegetables to simmer for 1-1.5 hours in their own juice. Do not add water or stir! Vegetable and meat juice and beer will completely cover our dish.

Peel the potatoes, cut into cubes and add to the saucepan. Season with a little salt. Simmer vegetables with meat for another 30 minutes, until the potatoes are tender.

Khashlama on beer, beef with vegetables and herbs, ready.

Serve khashlama immediately.

Recipe 3: lamb khashlama (step by step)

Lamb khashlama is a very tasty, nutritious and healthy dish of Central Asian cuisine, common for Armenians, Azerbaijanis and Uzbeks. True, different peoples call it differently: khashlama, basma, damlyama ... But this does not change the essence of the dish, which in any case consists of meat and vegetables stewed in its own juice.

Despite the seeming complexity, it is very easy to prepare lamb khashlama at home, since it consists of simply chopped and layered meat and vegetable ingredients... As for the former, if you want, you can take beef or veal, but keep in mind that the meat should be fatty. We are in our step by step recipe from the photo of the preparation of khashlama, we use lamb, since it is this type of meat that is authentic for this dish.

Also keep in mind that the amount of ingredients is indicated approximately, since it depends on the size of the dishes in which the khashlama will be cooked (ideally, this should be a cauldron, but any thick-walled saucepan is also suitable, just not enameled and not with a Teflon coating) ... All products listed before the quince are obligatory for khashlama, the rest can be added as desired. If you want khashlama to be more like soup, then about the middle of cooking add a glass of warm water or beer to it, but we will just stew the lamb and vegetables in our own juice.

• lamb - 1-1.5 kg
• onions - 2-3 pieces
• potatoes - 3-4 pieces
• eggplant - 2-3 pieces
• tomato - 3-4 pieces
• sweet bell pepper - 4 pieces
• quince - ½ piece
• white cabbage - a few leaves
• green beans - 100-200 gr
• garlic - 1 head
• parsley - bunch
• zira - to taste
• edible salt to taste
• ground red pepper - to taste
• ground black pepper - to taste

Preparing the ingredients for khashlama.

Coarsely cut the lamb and put it fat down on the bottom of the cauldron. Salt and pepper the meat to taste, and add cumin if desired.

The second layer is crushed onion... Then the tomatoes, cut into slices, are laid out, and on them - peeled and diced eggplants (they are also slightly salted) and potatoes. It is very important that the potatoes are positioned higher than the tomatoes, as during the cooking process they can harden due to the juice released from them. On top of the potatoes, put the bell pepper cut into large strips or cubes. This is the last of the must-have ingredients for khashlama.

If desired, you can put on the bell pepper green beans, but this is a "whimsical" ingredient, because if you do not eat the whole hashlama at once, but will reheat it later, the beans can boil. A diced quince half will give the dish an amazing aroma, but also a sweetness that not everyone will appreciate.

You can literally put 2-3 cabbage leaves on the quince, having previously torn them with your hands, and put an almost unpeeled (without outer husk) head of garlic in the center for aroma. Don't forget to grind all of the chopped parsley.

Cover the dish from above with a whole cabbage leaf, close the lid and set on medium heat. When the khashlama boils (you will hear a characteristic gurgling), reduce the heat to a minimum and simmer the dish for about an hour (perhaps a little more or less, since the cooking duration depends on the amount of ingredients).

Put the finished mutton khashlama on a dish and serve with lavash. In the heat of the heat, it is especially tasty, and after warming up, unfortunately, it loses in taste and aroma.

Recipe 4: Armenian Khashlama with potatoes

Khashlama, in Armenian, is a hearty and high-calorie food, something in between the first and second courses, served on the table as an independent dish, without side dishes. Khashlama is prepared practically without oil and fat, but only by the stewing method. And since there is no fat and frying, it turns out that there is no harm from eating the dish, but only benefit!

To prepare the classic Armenian khashlama from beef, you will need the following products.

• Beef meat - 1 kg
• Onions - 500 grams
• Potatoes - 500 grams
• Carrots - 500 grams
• Tomatoes - 300 grams
• Bulgarian red pepper - 150 grams
• Bulgarian yellow pepper - 150 grams
• Eggplant - 200 grams
• White wine - 250 grams
• Dill greens - 200 grams
• Basil - 25 grams
• Hops-suneli - 25 grams
• Salt - 30 grams
• Allspice black pepper - 30 grams
• Bay leaf - 2-3 pieces
• Sunflower oil - 100 grams

Rinse the beef meat under running water, dry it slightly and cut into large pieces, about 8X8 cm.

Put the chopped meat in a bowl for mixing products, add a little salt, basil, suneli hops, mix so that the spices are evenly distributed.

We use wine as a marinade, add wine to meat, mix again for even distribution.

Cover the bowl of meat with a lid and leave to marinate for 10-20 minutes.

While the meat is being cooked, let's start cooking vegetables. Rinse the carrots thoroughly under running water, if necessary, use a vegetable brush, peel them off with a special vegetable cutter.

We will also do with the potatoes, remove the thin skin from the washed vegetables.

Let's free the Bulgarian peppers from the stalks and seeds. Put all the peeled vegetables in a separate bowl and add water.

Put the pickled meat in a cauldron with heated sunflower oil... For 5 minutes, fry the meat over high heat, then add a little water, reduce the heat and let it simmer for another 10 minutes.

Cut off the top of the tomatoes, do not remove the skin, cut the fruits themselves into rings.

We also cut all the vegetables - carrots into slices, potatoes in large quarters, pepper in thin strips, lightly salt the eggplants so that the juice comes out.

Peel the onion and cut into half rings.

While we were preparing vegetable cuts, the meat is cooked enough.

We remove the cauldron with meat from the stove, cool slightly and start forming the dish. Put the onion on the meat with the first layer, then the carrots.

On top of a layer of carrots, lay out the rings of tomatoes, again onions.

Lay out the eggplant squeezed from the juice in the next layer.

Put the bell pepper on top of the eggplants and potatoes with the very last layer.

Rinse the dill greens under cold running water, cut off the thickened branches, shake off the drops of water and dry on a napkin.

Add the remaining spices, bay leaf to the cauldron with the vegetables, and put whole sprigs of dill on top. We use a plate as a kind of press, cover the vegetables with it, close the cauldron tightly with a lid, put on a low heat for 40 minutes. If the vegetables did not give enough juice, you can add a little water, we control the cooking process of khashlama, but stir the contents of the cauldron.

After 40-45 minutes, the dish is ready, now we open the cauldron, remove the plate, stir the khashlama and put it in serving plates. Large clay bowls are used to serve the dish; if you wish, you can decorate the finished dish with herbs. Your family will love to taste it tasty dish and will appreciate it.

Bon Appetit!

Recipe 5: chicken khashlama on beer in a cauldron

This dish is, of course, based on lamb, but we do it with poultry (because we don't like lamb). The most important rules of this dish: do not interfere with the dish until it is removed from the heat, do not open the lid of the cauldron during cooking.

• cauldron or thick pan;
• meat (in my case, chicken);
• potato;
• onion;
• carrot;
• Bulgarian pepper;
• tomatoes;
• greens;
• spices (I put lavrushka and black peppercorns);
• beer - 1 bottle (0.5 l) for a 3-liter cauldron.

First you need to cut (into medium pieces or even larger) and salt the meat, and you need to salt a little more than necessary, and refrigerate for 30-40 minutes.

IMPORTANT! DON'T add salt to anything else!

During this time, wash and cut the vegetables. Coarsely chop the potatoes, peppers, carrots and tomatoes. We cut the onion in half rings, it is also not necessary to grind it too much.

After the meat has stood, put it in a cauldron and fry on high fire(with vegetable oil) no more than three minutes. We turn off the heat and begin to lay the food in turn, try to observe the correct laying of vegetables, this is very important.

First, put the onion on the meat.

Then the carrots in large pieces.

Potato.

Tomatoes in slices (I make with the peel).

And at the end, your favorite greens. Cilantro is very suitable, but I didn't have it this time, so a lot of parsley.

Fill the whole thing with beer and close the lid.

We put on fire and bring to a boil. As soon as our khashlama has boiled, we make a minimum fire and simmer for 1.5 hours (with a bird) 2-2.5 hours (with pork, beef, lamb).

Now the most important thing is not to open the lid, although you really want to, and not to choke on saliva. Since the smells will soar through the kitchen are incredible. After the dish is ready, it must be mixed. The dish is ready! Bon Appetit.

From myself I will say that I often make such a dish, but without meat, we really liked aromatic vegetables, and this broth is simply beyond praise, and most likely it is beer that is to blame.

Bon Appetit!

Recipe 6: homemade pork khashlama

Khashlama is popular dish Caucasian peoples and each of them made something of their own in the recipe. Therefore, there are many recipes for khashlama, they prepare it both as a second dish and as thick soup, with lamb or beef, in its own juice or with the addition of water. I have an adapted recipe for khashlama with pork and eggplant.

The dish is very easy to prepare, the main thing is to put your heart into it.

Here is my khashlama kit - a piece of lean pork (I cut off the excess bacon), eggplant, zucchini, carrots, onions, tomatoes, garlic, dill, celery stalks, garlic.

• pork pulp - 700 gr.;
• eggplant - 4 pcs.;
• medium white young zucchini - 1 pc .;
• carrots - 2 pcs.;
• tomatoes - 4-5 pcs.;
• onions - 4 pcs.;
• stalked celery - 4 pcs. petiole;
• dill and parsley greens - a bunch;
• garlic - 0.5 heads;
• salt and spices to taste

We need a cauldron (I have one) or a saucepan with a thick wide bottom.

Pour in a little vegetable oil and heat it up, throw crushed garlic and pieces of bacon into the cauldron (I cut them off from meat, if you have lean meat, then you don't need it).

As soon as the aroma of garlic begins to spread through the kitchen, we send finely chopped celery into the brazier (instead of celery, you can add bell pepper), cut the carrots and add in circles.

Cut the meat into pieces of medium size, about 5-6 per serving, put half in one layer in a cauldron, onion on top in half rings - 2 pcs.

Lay out the remaining meat and repeat the layers of vegetables.

If you wish, you can add your favorite spices - for me they are hops-suneli.

Finally, we make a clearing of dill (parsley) ...

Close with a lid and bring to a boil over medium heat - vegetables should give juice - I do not add water. Here you need to be patient and take your time, otherwise the dish may burn - about 30 minutes will be required for this. As soon as the juice has stood out and boiled, we reduce the heat to a minimum and simmer on the stove for another 50 minutes - until cooked.

The dish turns out to be juicy, aromatic and satisfying.

Recipe 7: delicious khashlama on the fire (with photo)

There are many Khashlama recipes, my favorite is beef on beer. We often cook this dish in nature, maybe someone will also like it.

• Beef - 1.5 kg
• Tomato - 1.5 kg
• Onions (3 large or 4 - 5 medium size) - 3 pcs
• Bulgarian pepper (large) - 6 pieces
• Greens (to taste, I have basil, parsley, cilantro, dill and green onions.) - 1 bunch.
• Garlic - 1
• Bay leaf - 3 pieces
• Light beer / Beer - 200 ml
• Potatoes (large) - 5 pieces
• Allspice - 1 pinch.

Wash vegetables, cut the meat into medium pieces.

At the bottom of the cauldron we spread the tomatoes cut into circles, salt and pepper a little.

On top is a layer of onions, which we cut into half rings.

Next comes the bell pepper, also salt and pepper a little.

Then finely chopped greens and bay leaves.

We spread a layer of meat and garlic cloves on top. Salt and pepper again.

The first is greenery ...

The second is bell peppers, onions, tomatoes. Some salt and pepper again.

Pour beer into the cauldron.

We close the lid, light a fire and simmer over low heat for about 2 hours.

After the allotted time, open the cauldron and put the potatoes on top. At this stage, if there is little liquid left in the cauldron, then add a little boiled water, but usually this does not have to be done.

You can add a sprig of basil for flavor. We close the cauldron and leave on low heat until the potatoes are cooked.

Sprinkle at the end green onions, remove the coals and let it brew for 10 minutes.

Fragrant Khashlama is ready! Enjoy your meal!

Recipe 8: lamb khashlama with potatoes

• Lamb 1 kg
• Bulb onions 2 pcs
• Sweet green pepper 2-3 pieces
• Potatoes 800 g
• Cherry 10 pcs
• Vegetable oil 20 g
• Parsley (greens) 30 g
• Ground paprika to taste
• Ground black pepper to taste
• Salt to taste

Cut the meat into small pieces.

Cut the onion into half rings.

Peel the potatoes, cut into 2 pieces.

Chop the pepper coarsely and the cherry tomatoes in half.

Fry the meat on vegetable oil 3-4 minutes, then add a little water and simmer for 40 minutes.

Then we lay vegetables in layers. Bow first.

Then pepper

and tomatoes. Season lightly with salt and spices.

The last layer is potatoes.

Add a little water and cook until the potatoes are tender. Sprinkle with herbs when serving.

Recipe 9: khashlama at home

This breathtakingly tasty dish has long crossed the barriers of traditional cooking. Caucasian peoples prepare this dish in different ways, and we are pleased to present you one of these recipe options. Armenian cuisine- fragrant, tender and very tasty khashlama!

• Lamb (tenderloin) 1-1.5 kilograms
• Onions 3-4 pieces (large)
• Bulgarian pepper 2-3 pieces (large)
• Chili pepper 1 piece
• Tomatoes 2-3 pieces (medium)
• Ground black pepper to taste
• Pure distilled water 1 glass
• Salt to taste
• Hmeli-suneli - to taste

We wash the lamb under cold running water from blood, dry the meat with paper kitchen towels from excess moisture, put it on a cutting board and clean it from the hymen, as well as small bones that could remain on the mutton during the cutting of the carcass.

Then we cut the meat into portions with a diameter of up to 6 - 7 centimeters and put them in a deep bowl.

Peel the onions, remove the stalks from the chili and bell peppers, gut them from the seeds and wash the vegetables together with the tomatoes under cold running water from any kind of contamination. Then we dry them with paper kitchen towels, thus, getting rid of excess liquid, put the vegetables one by one on a cutting board and cut them into rings, half rings, quarters up to 1 centimeter thick or a large cube 1 centimeter in diameter.

Cut the bell pepper into strips or half rings up to 1 - 2 centimeters thick, and hot chili peppers into rings up to 5 millimeters thick.

In tomatoes, cut off the place where the stalk was attached, and cut them into rings up to 1 centimeter thick, or cut each tomato into 5 - 6 slices. We lay out the cuts on separate deep plates. We also put on the kitchen table a glass with 250 milliliters of pure distilled water, salt and spices specified in the recipe.

Then we take a large cauldron and put half of the entire mass of onions on its bottom, after half of the meat, we also do with bell pepper, hot pepper chili and tomatoes.

Repeat all the layers again, sprinkling them to taste with salt and spices, the last should be the tomatoes.

We put a cauldron with vegetables and meat on the stove, turned on at a strong level. Add the required amount of pure distilled water to the container and cover it with a lid. When the liquid boils, and this can be understood by the characteristic gurgling sound inside the cauldron, reduce the temperature of the stove to the smallest level and cook khashlama for at least 2 - 3 hours under a closed lid, without stirring. During this time, vegetables with meat will start to juice, and they will begin to stew. After the required time has elapsed, turn off the stove, give ready meal brew for 7 - 10 minutes, using a ladle, lay out the aromatic lamb with vegetables on deep plates and serve our Khashlama to the table. The broth that remains in the cauldron can be served separately in a bowl or poured over the stew.