Khashlama, which is a stew in own juice meat with vegetables is so delicious that many peoples dispute the authorship of this dish. However, most often hashlama is still referred to as Armenian cuisine... Khashlama in Armenian is prepared according to different recipes, for it the most different types meat, but still there are common points that distinguish this dish from other similar dishes. If you know them, even an inexperienced housewife can cook a khashlama, indistinguishable from traditional Armenian, without spending a lot of effort on it. After all, khashlama is prepared, though for a long time, but simply, almost completely without the participation of the culinary specialist himself.

Cooking features

It would be wrong to say that the Armenians were the first to come up with stewing meat with vegetables - such dishes are found in almost all cuisines of the world. But still, khashlama prepared according to Armenian recipes is unique. To prevent the dish from turning into an ordinary stew, it is necessary to know the technology of preparation of the Armenian khashlama and follow the recommendations contained in the original recipes.

• Khashlama can be made from any type of meat. Armenians most often make it from lamb or beef, less often from pork. Hashlama recipes from poultry meat are gaining more and more popularity. The main thing is to choose a quality and fresh product, giving preference to the meat of a young animal. Of course, with prolonged extinguishing, which involves traditional recipe khashlama, even old meat will soften, but veal and lamb will turn out to be much more tender.
• Choosing between tenderloin and meat on the bone, preference should be given to the latter, since khashlama from such meat is the most aromatic.
• During the stewing, the khashlama is not stirred. In order for the taste of the dish to be as harmonious as possible, lay out the waxes and meat in layers. It is best not to disturb the order of the layers, although it is usually not decisive.
• Khashlama turns out to be especially tasty because the meat in it is stewed, as it were, in its own juice, that is, using minimum quantity liquids. Usually, 100–150 ml of water or other liquid is taken per kilogram of products used.
• Khashlama turns out to be softer and tastier if the products are stewed not in water, but in wine or beer.
• Khashlama must be fragrant. For this, a lot of herbs and various spices are added to it. Hot spices put to taste - they are desirable but not required.
• You need to stew khashlama in dishes that keep warm well inside. This is a cauldron, a thick-walled pan. In a heavy-bottomed saucepan, food will start to burn before it becomes tender.

The composition of the Armenian khashlama includes vegetables such as onions and Bell pepper... Carrots are often added, a little less often - eggplants and potatoes. Mushrooms and beans can be used. Tomatoes are added instead of sauce, they add ready meal juiciness and pleasant sourness. The final taste depends on which vegetables are added to the dish.

Lamb khashlama in Armenian with wine

• lamb - 1 kg;
• carrots - 0.3 kg;
• onions - 0.4 kg;
• sweet pepper - 0.2 kg;
• tomatoes - 0.5 kg;
• wine - 150 ml;
• salt, herbs, pepper - to taste.

Cooking method:

• Wash the lamb and cut into large pieces.
• Add salt, pepper, and other spices to your wine. Marinate the lamb in it, putting it in the refrigerator for an hour.
• Peel the onion, cut it into half rings about 2–3 cm thick and divide into 2 parts.
• Peel the carrots. Cut it into strips or thin cubes. If desired, you can grate it using a grater with large holes, but still it is not necessary to grind it so much.
• Wash the pepper, cut off the stalk. Take out the seeds. Cut the pulp lengthwise into thin strips.
• Wash the tomatoes. Make a cruciform cut in each vegetable with a knife. Boil water and toss the cut-skinned fruits into the boiling water. Blanch for two minutes. Remove the tomatoes from the boiling water with a slotted spoon and transfer to a container filled with cold water... There they will quickly cool down. Peel the cooled tomatoes, cut their pulp into medium-sized pieces of arbitrary shape.
• Put half the onion on the bottom of the cauldron. Put the meat on it and cover with the wine in which it was marinated.
• Cover the meat with a layer of julienned peppers and place the remaining onions on top. Place the carrots on top.
• Put the tomatoes on top and pour the juice released from the tomatoes into the cauldron.
• Place a bunch of greens on top.
• Cover the cauldron and place it on the stove. Simmer the khashlama for 2.5 hours over low heat. If necessary, you can add half a glass of warm water. Do not stir the dish.

Carefully place the finished khashlama on plates and sprinkle with fresh herbs, chopping it with a knife. Do not let the khashlama cool down, as otherwise the aroma will be less pronounced.

Khashlama in Armenian from beef with potatoes

• beef - 1.5 kg;
• potatoes - 1 kg;
• sweet pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.7 kg;
• tomatoes - 1 kg;
• lemon - 1 pc.;
• water - 0.5 l;
• garlic - 6 cloves;
• vegetable or ghee - 100 ml;
• hops-suneli, herbs, salt - to taste.

Cooking method:

• Squeeze lemon juice, mix it with suneli hops.
• After washing and drying, cut the beef into pieces like on a shish kebab, that is, about 4–5 cm each.
• Marinate the meat in lemon juice for an hour.
• Peel the potatoes and cut each tuber into 2-6 pieces, depending on the size of the potato. The pieces must be large enough, otherwise the potatoes will overcook and lose their shape, becoming unappetizing.
• Wash the peppers. Cut off the stalks from them, extract the seeds from them. Cut into thin strips.
• Peel the onion and cut it into thin half rings.
• Cut the carrots into thin strips or grate coarsely.
• Pour boiling water over the tomatoes and peel. Cut into large wedges.
• Chop the garlic finely with a knife.
• Tie the greens in a common bunch.
• Pour oil into the bottom of the cauldron. Heat it up. Fry the meat in oil for 10 minutes.
• Pour carrots and onions over the meat. Place peppers and potatoes on top. Sprinkle the potato layer with garlic.
• Place tomatoes and herbs on top. Pour water into the cauldron.
• Put the cauldron on low heat and simmer the khashlama, without stirring, for 2.5 hours.

There is no need for a garnish for khashlam in Armenian; instead of bread, it is better to serve lavash with it.

Armenian khashlama of lamb ribs with beer

• lamb ribs- 1 kg;
• potatoes - 0.8 kg;
• onions - 0.6 kg;
• sweet peppers of different colors - 0.4 kg;
• carrots - 0.3 kg;
• tomatoes - 0.7 kg;
• beer - 0.5 l;
• salt, spices, herbs - to taste.

Cooking method:

• Chop the lamb chops. Put them in a cauldron, sprinkle with spices and cover with beer.
• Cut the onion into rings or halves, not too thin. Put it on the meat.
• Peel the carrots and cut into thin slices. If it is large, you can cut it into halves or even quarters of circles. Place the carrots on top of the onions.
• Peel and coarsely chop the potatoes, put them in a cauldron. Season with salt and season.
• Pepper, peeled from seeds, cut into strips and put on potatoes.
• Peel the tomatoes, cut them into circles. Cover the contents of the cauldron with tomato slices.
• Put the dish to simmer over the fire. After 2 hours, sprinkle with chopped herbs and simmer for another quarter of an hour.

Khashlama prepared for this Armenian recipe, it turns out to be especially aromatic. There is no taste and smell of beer in it, there are barely noticeable notes of hops and malt, which give khashlama unusual taste, shading the taste of lamb ribs.

Khashlama in Armenian can be prepared from any type of meat. If you know the technology of its preparation and follow the recommendations in the recipe, it will turn out tasty and aromatic even for a novice cook.

Suddenly I was eager to cook Hapama. Moreover, this is the most autumnal holiday dish... And why not arrange a small holiday for yourself and your loved ones!

Hapama - Armenian dish... It is a pumpkin stuffed with rice and dried fruits, flavored with butter and honey and baked in the oven. Try it, I assure you, it is very, very tasty!

So, let's begin.

By the way, a pumpkin was available at home (thanks to my mother-in-law!). After the question ... not Google, no ... Yandex (I like it better) got stuck that way for 40 minutes contemplating delicious pictures. When I realized that I no longer had the strength to endure this punishment, I stopped at the following recipe.

Hapama is the easiest recipe

INGREDIENTS

• sweet pumpkin (preferably nutmeg) - small, 1.5 kg.
• round grain rice - 0.5 cups
• apples - sour 2 pcs. (if large, one apple is enough)
• raisins - 100 g.
• flower honey - 3 tbsp. l.
• granulated sugar - to taste
• butter - 100 g.
• ground cinnamon - 1 tsp
• salt - 1 tsp
• olive or sunflower oil- 2 tbsp. l.

Method of cooking Hapama, aka HOLIDAY:

Step one:

Wash the pumpkin thoroughly, carefully cut off the top with a sharp knife (do not throw it away, it will be useful to us). Take out all the seeds with a spoon. Rinse the pumpkin again.

Step two

Wash apples, cut in half, core, cut apples into small cubes.

Step three

Rinse the raisins well in boiled water, spread out to dry.

Step four

Rinse the rice and cook in a large number salted water until half cooked, put on a sieve, let cool.

Step five

In a bowl corresponding to the amount of ingredients, mix the cooled rice, apples, raisins, sugar, cinnamon (I still would not recommend cinnamon, for an amateur, and the color of the rice spoils ... but I took a chance).

Step six

Fill the pumpkin with the prepared mixture, 100 ml. hot water... Place a piece of butter on top.

Step seven

Cover the stuffed pumpkin with the cut top (if the top cannot be carefully cut off, you can cover it with foil). Grease the sides of the pumpkin with olive or any vegetable oil(although for me this is superfluous).

Place pumpkin in a suitable ovenproof dish.

Step eight

Bake the pumpkin at 170`C for about an hour and a half. You can make sure the pumpkin is ready with a knife. If it easily enters the pulp from the outside, then our ghapama is ready!

Step nine ... and the last one!

Transfer, being careful, pumpkin onto a dish and serve warm. If sweetness is not enough for someone, you can make honey water. To do this, we take our honey, dissolve it in a small amount of warm, boiled water.

Let's start the holiday! Bon Appetit!

Hapama is a sweet pilaf cooked in a pumpkin, a very tasty Armenian dish. Previously, hapama was prepared for wedding feasts as a symbol of abundance. I have long wanted to cook this dish, but could not find beautiful pumpkin... Finally, I got lucky and came across a matching pear-shaped butternut squash. After cutting off the top of the pumpkin, a wonderful pot for a ghapama came out. For this dish, you should use basmati rice, any dried fruits, candied fruits and nuts that you like, as well as apples.

Cook basmati rice in a ratio of 1: 1.5, that is, 1 part rice, 1.5 parts water.

Peel the apple, remove the seeds and cut into cubes. Also chop dried apricots. Combine with rice.

Remove seeds and fibers from the pumpkin. Use a spoon to remove some of the pulp from the walls. The wall thickness should remain about 12 mm. After I removed all the excess from the pumpkin, its weight remained 850 g.

Add candied fruits and nuts to the rice. I chose candied pineapple, raisins, cashews and walnuts... Chop the nuts with a knife. Cut a part of the pumpkin pulp and add to the rice filling.

Grease the walls of the pumpkin butter, fill with prepared filling. Put pieces of butter on top as well.

Put the pumpkin in a heat-resistant form, cover with two layers of foil, pressing it well against the walls of the pumpkin. Pour a little water into the mold, about 100 ml.

Heat the oven to 200 degrees and cook the pumpkin for 1.5 hours. After turning off the oven, hold the hapama there for another half hour.

Put the pumpkin on a large platter and cut into skibki like a watermelon. Delicious dish!

Bon Appetit!

Ghapama, a traditional autumn dish consisting of pumpkin stuffed to the brim with rice, nuts, raisins, dried apricots (dried apricots) and other seasonings depending on personal preference, is very Armenian. It is so Armenian that Harut Pambukchyan, an Armenian-American singer who is such an interethnic treasure, such that we would keep it in gold and cast his profile on coins, if we could, dedicated a song to this dish called “Hey , jan, hapama ".

The whole song is all about an amazing pumpkin, detailing bringing a ripe pumpkin home, slicing the ingredients and putting it in the oven and having 100 people, including various relatives, and taking out the daughters-in-law and sisters (she's so good). So, if you speak Armenian, listening to this song will practically give you a recipe. The problem is that, in general terms, this song is played towards the middle or the end of weddings or other mass events, when alcohol and sweets poured abundantly for hours, leaving you full of joy and complete freedom from any kind of correct coordination. Everyone knows the chorus. If you are this lucky one, you would also sing about the stuffed pumpkin.

The process of making ghapama is quite simple and creates a colorful and unique addition to any autumn Thanksgiving table. The beauty of this exceptional dish, cooked during October or November, lies not only in its warmth (especially useful when you consider how cold the transition of the seasons in Armenia to autumn and winter), but also in the fact that the brightness of its colors never overwhelms but honors others with every bite.

However, it is very difficult to go wrong with dried fruit, butter, cinnamon and honey mixed with white steamed rice. This is a very versatile dish. You can use other melons if you like, swapping rice for cranberries, for example, or adding pecans instead walnuts.

If you keep the tradition and use pumpkin, choose sugar pumpkin (used for pumpkin pie). She has a lovely, comfortable size; and because it's used for baking, you're guaranteed to get your hands on a good-quality ghapama.

Leaving aside the stem / tail of the pumpkin when serving the dish, the view will be gorgeous when you introduce your hungry family of 100, who will certainly vie for this majestic Armenian delicacy. Harut Pambukchyan says so.

Whether you're celebrating Thanksgiving or looking to add a twist to your table during the colder months, it's not where you come from, Hapama is the perfect app to take you from wherever you are to the covered a snow-covered village where foreigners (strangers), especially the frozen ones, are family.

Armenian ghapama
This recipe is taken from an already stained, very old piece of paper written in Armenia, acquired by my mother (and stolen by me!) Many, many years ago.

Ingredients
1 cup white, short-grain rice (you can substitute brown, increase or decrease the amount depending on the size of your pumpkin)
½ cup raisins
½ cup dried apricots
½ cup walnuts
½ pack of butter (room temperature)
6 tablespoons honey (decrease or increase depending on taste) + 2 tablespoons to line the walls of the pumpkin
1 teaspoon cinnamon

Cooking method:
Preheat oven to 450 degrees Fahrenheit (about 230 degrees Celsius - ed.)
Wash the pumpkin and cut the top of the head in a circle, paying attention to the symmetry around the entire circle from start to finish
Use a spoon to loosen the pulp, including the seeds. Pro tip: Save the seeds for roasting later.
Cover the walls of the pumpkin with 2 tablespoons of honey, brushing it thoroughly.
Cook the rice, making sure it is half cooked so that the rest of the cooking takes place inside the pumpkin. Place it in a separate bowl.
Cut the butter into chunks and add to the rice.
Spoon dry ingredients including rice, dried apricots, walnuts, and cinnamon into another bowl.
Pour the rice and melted butter into the dry ingredients mixture, being careful to stir well.
Add the remaining 6 tablespoons of honey to the rice, nuts and dried fruit mixture.
Fill the pumpkin to the brim with the mixture, being careful to fill it tightly.
Brush the outside of your pumpkin with oil [optional - the pumpkin in the recipe above did not have oil, however it comes out of the oven with a delicious crispy color].
Place the top of the pumpkin and place your pumpkin on a flat baking dish.
Cook for an hour at 450 degrees Fahrenheit [you will know that it is already cooked when you touch the pumpkin and it will be soft; your finger will leave a print]
Let cool before slicing, which you can do sequentially along the backs of the pumpkin to create a stunning dish while providing each with another slice.
While eating, listen to the song "Hey Jan Hapama" (Alcohol is required)

All photos: © Ianyanmag

From the preparation of pies and salad, I still have the lower part of the pumpkin - a small, even "pot", so it begs to be stuffed. I decided to cook a ghapama, which the female half of my family adores.

Hapama is an Armenian dish. I cooked a little hapama, and in Armenian families this dish is prepared under a noisy festive feast, therefore, they take a large pumpkin so that there is enough for everyone. There is even a song about this dish: “Hey, jan, Hapama !!! What a smell, what a taste! "

Pumpkin was traditionally stuffed with rice mixed with raisins, dried cherry plums, dried apricots, added an apple or quince, and seasoned with sugar and cinnamon. Now, when ghapama is prepared not only in Armenia, they add to it any dried and dried fruits and berries, fresh apples, quince, nuts. It is important that the filling contains both sweet and sour additives.

For some reason, it is difficult for me to guess every time with the amount of filling, there is always more of it, but if it remains, I prepare another dessert as a bonus.