When they first decided to cook khashlama, one cannot say, obviously, it was not one thousand years ago. It is also difficult to say who is the author of the khashlama. All the peoples of the Caucasus argue: where and who first decided to cook this dish. The fact that "hashel" is cooked in Armenian, even this does not mean anything. This Caucasian dish, and each people of this area has its own recipe and many of its ways of cooking.

In Georgia, khashlama is prepared from ingredients such as lamb meat, Georgian wine (preferably homemade, of course), green onions, tarragon, cilantro, tkemali, mint.

And if we take into account the recipe for real khashlama in Armenian, then the products will be as follows: we also use lamb meat (beef can be used), beer, green onions, garlic, parsley, tomatoes, Bay leaf and onions.

How to cook traditional Armenian khashlama?

The real Armenian lamb khashlama recipe does not contain the exact amount of ingredients. The most important rule: what more meat, all the better. It is desirable that the vegetables are fleshy. And as for onions, you can not regret this ingredient at all.

7 secrets of cooking lamb or beef khashlama in Armenian:

Lamb khashlama in Armenian

Armenians make this dish in a cauldron. It perfectly retains heat thanks to its thick walls and simmers and stews the dish from all sides.

Ingredients:

• A kilogram of lamb;
• 6 onions;
• 7 tomato;
• 5 sweet peppers.

Cooking method:

1. So, we take a kilogram of my lamb and cut it into medium-sized pieces.
2. Cut six onions into large rings, cut seven tomatoes into four parts, and five sweet peppers into strips.
3. Put in layers in a cauldron: onion, tomatoes and chopped salted lamb.
4. Then again vegetables and meat. You can make as many layers as you like, the main thing is to put tomatoes on top.
5. We put a tightly closed cauldron on a small fire and cook for about four hours.
6. If desired, cut the greens on top as done.

Khashlama in Georgian

Favorite food of the inhabitants of Kakheti. It is especially suitable for red wine. A minimum of ingredients, but a maximum of taste, soul and aroma.

Ingredients:

• Half a kilo of lamb brisket;
• Parsley;
• Celery;
• Carrot;
• Bulb;
• Bay leaf;
• Garlic.

Cooking method:

1. Coarsely chop half a kilogram of lamb brisket, put it all in a cauldron and cook.
2. Cut the parsley root, celery, large carrot and onion.
3. We put it all in a cauldron and on small fire cook for three hours adding bay leaves.
4. We pour the prepared strong broth into a separate bowl, throwing out the bay leaf and roots.
5. Put the finished meat and salt.
6. Mix four spoons of broth with chopped garlic. Pour the garlic liquid over the meat.

Khashlama with lamb on beer in Armenian

Due to the many ingredients, the recipe can be difficult. But it's a great way to feed ten people.

Ingredients:

Cooking method:

1. We cut, as always, a large kilogram of lamb, 800 g of sweet green pepper, 1.2 kilograms of potatoes, a kilogram of tomato, the same amount of onions and carrots.
2. We also cut 200 g of cilantro.
3. Salt the pieces of meat well and set it aside for half an hour.
4. After that we put everything in the cauldron in layers.
5. At the very end there are peas and tomatoes.
6. Why is the recipe in beer? Because from above everything needs to be filled with beer. This dish should simmer for about three hours.

Khashlama with eggplant and beer

Ingredients:

• A kilogram of lamb;
• 3 eggplants;
• Salt;
• 3 carrots;
• 5 potatoes;
• 2 bell peppers;
• Garlic.

Cooking method:

1. Fry a kilogram of lamb in a cauldron for ten minutes.
2. We cut three eggplants and remove the bitterness from them with the help of salt, for this we add it to the vegetables and set aside for twenty minutes, then rinse everything.
3. Coarsely chop and lay out in layers three carrots, onions, five potatoes and two bell peppers.
4. We cook for all three hours, and put the garlic ten minutes before cooking.

Of all the Armenian dishes, khashlama is one of the most famous in its area. And the combination of vegetables, beef and lamb is, in general, a classic for Armenia, Georgia or Azerbaijan. It must also be said that this food is dietary and extremely appetizing, at the same time it is easy to prepare.

Among the housewives, there is no single opinion of the "correct" recipe. Everyone has their own secrets and subtleties. But general principle, perhaps, one: large pieces of meat and vegetables are placed in a cauldron and stewed.

The main thing is to season everything with fresh herbs. This is of particular importance in Armenian cuisine. Bon appetit and delicious masterpieces!

27.04.2018

Fragrant spicy khashlama is a vivid example of the national cuisine of 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 suggest step by step recipe with 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.

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. However, the general principle of 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, the 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

Juicy shish kebab, from which a dizzying smell emanates, khorovats - baked vegetables that managed to be saturated with the smell of smoke, the most delicate dolma in the world, which was cooked without the use of fat ... Only from these descriptions, salivation begins to flow. And what about khashlama? This is another yummy that deserves eloquent words.

History reference

Before talking about how to cook hashlama, let's talk a little about the formation of the Armenian one. It is as ancient as the country itself. The culinary traditions of Armenia are no less than two thousand years old. From the very beginning of the existence of this people, its representatives were engaged in cattle breeding. Therefore, the abundance and variety of poultry and livestock could only be envied. Thus, the Armenians always had an incredible amount of meat on their tables. Cattle breeding also affected the composition of various dairy foods. These are mainly pickled skinny and pitcher cheeses. Fermented milk products are no less popular. Often they are used to make drinks and dishes of traditional Armenian cuisine.

Agriculture in Armenia is the same ancient craft as cattle breeding. Hence the wide assortment of cereals in the kitchen. Also many Armenian dishes contain legumes. Lots of greens and vegetables are another feature of the dishes of this country.

Armenians have always cooked food on fire. Tonir is a traditional clay oven-hearth, which is actively used in modern cuisine of the country. They cook in it all kinds of cereals, soups, bake bread, bake vegetables, smoke poultry and fish, prepare other various dishes.

Well, as without meat

Armenian meat dishes are a kind of cult. Shepherds, of course, barbecue, dishes from whole poultry carcasses, meat heaps belong to the oldest and simplest dishes. They are still being prepared today in accordance with the technologies that were used one and a half thousand years ago. Khashlama is also very popular.

Every Armenian knows how to cook khashlama, although today it is rather difficult to determine exactly which one national cuisine she refers. All Caucasian peoples consider this food to be their traditional dish. But in all countries, khashlama is prepared in different ways.

Some features of khashlama

It takes a long time to cook. The young carcass must be simmered over low heat for about three to four hours. If the meat is older, then it will take twice as long. Khashlama has one peculiarity. To create it, you will have to purchase three times more meat than all other ingredients. You need to take just a little broth.

How to cook khashlama? It all depends on the recipe of which people you will do it. For example, in Georgia they put a lot of vegetables and herbs in it. Culinary experts from other countries use different spices and beer in their recipes. There are a huge number of ways to prepare khashlama, and it is rather difficult to indicate the most correct one.

The most important rules

In order to cook khashlama, you can buy any meat. It doesn't always have to be fillet or tenderloin. Beef, lamb, veal are suitable, and pork is rarely used. Meat may or may not be pitted. When intending to make a dish with vegetables, the chef must cut them in large pieces... Then put in the already cooked meat. First of all, put onions, followed by potatoes, eggplants, tomatoes, etc. There is no need to salt the dish while it is languishing. This spice is put either five minutes before the end of stewing, or in an already cooked dish. No plates are used to serve khashlama. It is presented in clay bowls.

Chicken Khashlama

While lamb is the most common meat for this dish, chicken can also be used. Basically, poultry khashlama is as tasty as mutton khashlama. For the meal, you need the following ingredients:

• One kilogram of chicken meat.
• One hundred grams of frozen green beans.
• Five potatoes.
• One onion.
• Two bell peppers.
• One large carrot.
• Three tomatoes.
• Three cloves of garlic.
• Salt and spices.

First you need to boil the poultry. Cut onions and carrots and fry in a cauldron. Now add finely chopped bell peppers and let sit on the stove for about five minutes, but remember to stir the vegetables occasionally. While this is all languishing, peel the tomatoes and chop them. We also put the tomatoes in a cauldron and let the products stew for another five minutes. After that, pour them in and boil the resulting soup. Cut the potatoes into slices, put them in a container with vegetables and bring to a boil. Cut the poultry into small pieces, add them to the broth, then put the beans. Salt, sprinkle with spices and continue to cook the dish until the potatoes are cooked. Chicken khashlama is not only tasty, but also incredibly aromatic. Having tried such a delicacy once, you cannot deny yourself the pleasure of cooking it over and over again.

What about lamb?

To prepare traditional khashlama based on sheep meat, you will need almost the same products as for chicken dish but with some changes. Next, we will tell you in detail about what components are included in the dish, how to cook. Lamb khashlama - a traditional dish, the recipe of which is known, perhaps, to every inhabitant of Armenia.

So, we take two kilograms of meat, tomatoes and bell peppers, one and a half kilograms onions, over a large bunch of parsley and dill. You should also prepare one and a half glasses of light beer, one kilogram of young potatoes and, to taste, ground black pepper, peppercorns, basil, salt, a mixture of spices for lamb. It is best to buy ribs, then the Armenian khashlama will turn out the same as it is prepared in the country of origin. First, you need to chop the side of the mutton across. After that, with a knife, cut the layer into separate parts and put them in a bowl.

And now the vegetables

Vegetables are cut in the following way: tomatoes and peppers in circles, onions in large half rings, greens in large pieces. The meal is prepared in a large, approximately eight-liter cauldron. We begin to lay half of all the products in it in layers: first onions, then meat, then peppers and tomatoes. Sprinkle on top large quantity greens, salt and add half of the seasonings. Now you can lay the remaining products on top in layers in the same order. When everything is packed, fill the khashlama with beer. Close the cauldron tightly with the lid and put it on the stove. Simmer the dish over low heat for one hour. During this time, we prepare a side dish of young potatoes. When all the dishes are cooked, we proceed to the meal. Bon Appetit!

Contemporary influence

Thanks to the current technology of khashlama (pictured above) it cooks much faster. You can make it in a multicooker, which many housewives have at their disposal. Take products like this:

• 800 grams of any meat.
• Two carrots.
• Two eggplants.
• Two tomatoes.
• One onion.
• Three sweet peppers.
• 300 grams of champignons.
• Salt and spices to taste.

The biggest work that needs to be done is to put all the products in the multicooker cup one by one. The first layer is onion, chopped in half rings, the second is carrots (rings), the third is coarsely chopped meat. Now salt and add pepper, eggplant (in half rings). Next, salt and spread the mushrooms. The very last tier is tomatoes. Sprinkle with spices. We select the "Quenching" mode and leave the khashlama for three hours.

Now the reader knows different ways of how to cook khashlama.

And what friends, shouldn't we talk about related dishes?
Perhaps, I think so, it's worth it ...
I will share a recipe for one dish, which looks very much like recipes for dishes such as Dimlyama or Basma in Uzbek and Tajik cuisines, find 10 differences
We are talking about a dish of Armenian cuisine called
Khashlama

In general, the question is, of course, a controversial one - is this dish Armenian, Georgian, or in general what?
I think we will not argue with you on this issue, tk. Khashlama is prepared in Georgia and Armenia, and in a number of other countries, whose peoples are brothers and neighbors.
Moreover, as far as I know (well, I heard, read, saw) Georgians prepare their khashlama somewhat differently than Armenians ...
So, to prepare this tasty and aromatic dish according to the laws of the mountains in Armenian, we need beef brisket, tender and juicy, young potatoes, ripe carrots, bell pepper or paprika, onion, garlic, herbs (cilantro, onion) and spices: salt, pepper, cilantro (coriander), aromatic pepper. And beer, light, light, the most common and inexpensive (like Zhiguli).
An authentic recipe, I think, of course, implies a slightly rustic way of cooking - i.e. just in a saucepan, or better in a cauldron, put all the ingredients in layers and simmer. I used my favorite "kovurma" method, i.e. pre-frying meat

Reduce the heat and lay out a layer of onions, cut into rings or half rings - it all depends on the size of the onion. And sprinkle it with spices

We do the same with chopped tomatoes.

Let's add coarsely chopped carrots, turnips (why not? Well, it turned out to be in my storehouse, so what?), Little garlic

Put potatoes on top

And paprika

In general, this dish needs to be prepared for many people, as is customary in Caucasian and Asian families. Vykadyvat all ingredients in layers, alternating them with layers of meat. But, I'm a small person, suffering from various complexes, that's why I cut the ingredients large chunks and not used much

Sprinkle all this with spices again, rubbing and mixing them in the palms

And now we fill this whole thing with beer.

Now, I feel, my disliked questions about proportions will go. And how much beer did they take, and what brand? Was the cold beer with smoked fish or warm?
In order to prevent this disgrace I will say: the beer was not cold and not warm. Room temperature. How many? A glass, 150 grams, added a little more water. In general, we need to get a broth. The broth is formed in this dish not only from beer. Beer gives aroma and some sourness. The broth also contains the juice secreted by vegetables.

Now we cover the cauldron (or a saucepan, depending on what we cooked in) with a lid and leave to languish. For 2-3 hours ... Yes, yes, yes, you have to endure in order to get the desired result, which you will remember for a long time ...
Two hours later, chop cilantro, garlic, red hot pepper, put on plates

Let's break pita bread (lavash, like flat cakes, do not cut. Remember this, pita bread is exactly what they break, or tear with your hands. As a rule, this is done by the elder sitting at the table).

The time has come, you can serve it on the table. In plates, or in one large common plate, lay out vegetables and meat. The broth is generally accepted to be served in separate cups, but it is quite possible to pour it into bowls for yourself - there is nothing terrible or reprehensible in this.

Khashlama is ready!
Bon Appetit!

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