Armenian Khashlama is the first dish, thick soup with meat and vegetables. Meat is used variously: lamb, beef, pork, as well as vegetables in large quantities. The dish is served hot and cold. In the second case, it resembles jelly.
Khashlama is not only an Armenian dish, it is prepared by Georgians, Azerbaijanis, Tatars. The Uzbeks are cooking something similar, they just add potatoes. You can cook dietary Hashlama, less fat, if you use poultry meat: chicken.
Caucasian cuisine is famous for meat dishes. Armenian Khashlama refers to such classic dishes. There is no one recipe for making Hashlama. Armenian mistresses prepare it according to the secrets and subtleties of their grandmothers and great-grandmothers. There is one important rule: pieces of meat and vegetables are put in a cauldron, stew-pan in layers, boiled or stewed. Juice of fresh vegetables, herbs and spices saturates the broth, gives a pleasant aroma; the meat is tender and juicy.
In the Caucasus, Khashlama is cooked mainly from mutton, for us this recipe is not familiar. Therefore, Caucasian dishes are cooked differently. Khashlama on pork is the most economical option.
Traditional Armenian dish should be cooked from lamb meat. Mandatory ingredients: onions, tomatoes, paprika. Sometimes cooks add potatoes to this dish, but until the 19th century there were no potatoes in Armenia.
Armenian beef khashlama recipe (on beer)
For the Armenian people, the style of food that is unusual for us is typical: breakfast is not solid, lunch is normal, dinner is the most satisfying and high-calorie. Armenians attach great importance to dishes that are prepared for holidays, for a wedding, for example. One of such obligatory festive dishes is khashlama.
Beer gives the dish a special taste, and alcohol-containing fillers in the cooking process will evaporate completely. So that it can be all without any restrictions. Serve hot, richly sprinkled with greens.
Composition of products:
- beef meat - 850-900 gr;
- onions, carrots - 1 pc;
- greens and garlic - to taste;
- a little sweet (one by one: red, yellow, orange, green) and hot pepper;
- 7 pieces of tomatoes;
- optional - one zucchini;
- vegetable oil -2 tbsp. spoons;
- 500 ml beer;
- Lavrushka -2-3 pcs.
The total cooking time is 1 hour. The number of calories - 120.
Chop the meat large, fry in a cauldron. Then we cut onions, we fry a little with meat. Chop the vegetables finely, take turns in a cauldron in turn: carrots, sweet peppers, hot peppers, zucchini, tomatoes, chopped garlic.
Food should be stewed for about 20 minutes, add beer and spices, continue stewing for about forty minutes, observing the readiness of vegetables, and until the dish itself becomes thick. Ready soup is poured into plates and served with Georgian bread (pita bread).
Hashlama in Armenian lamb with wine: a step-by-step recipe
Composition of products:
- young lamb with a bone - 1 kg;
- white onions and tomatoes - 3 pcs;
- paprika - 5 pieces;
- hot pepper - 1 pc;
- garlic - 2 teeth;
- wine - 1 glass;
- black pepper - 2/3 teaspoons;
- bay leaf - 1 pc;
- salt - to taste;
- greenery.
The recommended cooking time is one and a half hours. Dish with lamb is less caloric than pork - 350 kcal.
Wash the lamb meat, cut into pieces 5-7 cm. Next, prepare the vegetables. Peel paprika, onions, hot peppers, tomatoes, rinse everything with running water.
Tomatoes cut into slices, onions, garlic - finely. Lay in a cauldron in layers, first lamb, then onions with garlic, paprika and tomatoes last.
Pour the wine. Cook for about an hour. At the end add spices - black pepper, bay leaf and salt. Cooking for another half an hour. Sprinkle parsley shortly before it is cooked. Armenian khashlama ready. Serve recommended in deep plates.
Cooking method of Armenian dish with pork in a slow cooker
Consider the Armenian recipe of Khashlama in a slow cooker. Meat is cooked without vegetable oil. Making the dish is not difficult, only for a very long time. Therefore, it is necessary to prepare in advance and give enough time for its preparation. The result will surpass all expectations. Delight your family with pork khashlama.
Composition of products:
- pork - 750 gr;
- carrot - 1 pc;
- one eggplant;
- sweet pepper - 1-2;
- tomatoes - 3 pieces;
- one onion;
- garlic - 3 teeth;
- salt, spices;
- greenery.
Khashlama is prepared in the "quenching" mode for 3 hours.
Most of the calories contain hashlama with pork - 390 kcal.
Wash meat, chop, fold in a slow cooker, wash vegetables. Carrot cut circles, pepper bars (pre-clean), everything is quite large. Tomatoes are peeled, cut into slices, eggplants and onions into slices. All folded in layers. Do not forget to salt, add garlic, spices. At the very least we are laying tomatoes and greens.
The meat is cooked for a long time, soaked with the juice of vegetables, so it turns out soft and soft. After the signal, you can call everyone to dinner.
You can cook Khashlama in another way, faster. In the "baking" mode, you can cook meat for 35 minutes, then put the vegetables in layers and continue cooking in the "stewing" mode for 2 hours.
Dairy Veal Recipe
Composition of products:
- veal - 1 kg;
- onions - 2 pcs;
- sweet pepper - 300 g;
- fresh tomatoes - 500 g;
- water - 150 g;
- beer - 1 glass;
- greenery;
- salt, spices.
The dish is cooked for 2-3 hours.
Calorie Khashlama with beef - about 180 kcal per 100 ready meals.
Wash, peel and chop the vegetables and greens, finely chop the greens. Cut the meat into small pieces so that it does not overdry during cooking. Products are stacked in layers: onions, meat; do not forget to salt. Then you need to add tomatoes, pepper, greens. Layers lay out several times, as much as the volume of the pan, 3-4 times.
To make the meat more tender, add beer, then water. Close the pot, increase the fire. After boiling, reduce the fire and simmer another 2 or even 3 hours. The pan lid does not open all this time. Pour Khashlama should be in deep plates, cover with pita bread or bread.
Curious cooking notes
Vegetables - low calorie foods - 23-40 kcal. Calorie meat is not always the same. In pork tenderloin less fat, it is considered dietary, as well as lean beef, veal, chicken breast. In meat of dairy animals the caloric content is much lower than in the meat of adults.
A popular Caucasian dish different national cuisines are cooked in different ways, the main feature is unchanged: boiled or stewed meat with vegetables. In traditional recipes, treats do not indicate the number of products, as long as there is a lot: meat, vegetables, and greens.
To begin with, of course, it is necessary to strictly adhere to the prescribed norms of products. And if you prefer Armenian Hashlama, and you want to cook it more often, over time you will learn, without even looking at your recipe records, by eye, using those products that are. Enjoy your meal!
The next video is another recipe for Hashlama.
