Armenian hashlama is a very interesting oriental dish of meat and vegetables.
It is similar to stew, but it is prepared in a slightly different way, it is simpler, it requires minimal participation, and at the same time it turns out satisfying, aromatic and very appetizing.
Armenian khashlama - general principles of preparation
Traditional khashlama is always cooked with meat: lamb, beef, but you can also use pork, recipes with poultry are increasingly common. Meat and other products are placed in a cauldron or thick-walled pan in layers in a certain sequence. Sometimes the meat is fried to give the dish a rich taste.
What is put in khashlama:
• bow;
• carrot;
• tomatoes;
• pepper;
• potatoes;
• eggplant.
All vegetables are added in large quantities. There are khashlama recipes with mushrooms, various fruits, including dried ones. For taste and aroma, garlic, various spices are added, you can use the ready-made mixture of hops-suneli or seasonings for meat, vegetables, stews.
A traditional dish is stewed in its juice, but not necessarily. Often liquid is added to it. There are interesting recipes with beer, wine. But ordinary water or broth (meat, mushroom) is also suitable. It is desirable that the amount of water does not exceed 120-150 ml per kilogram of products.
Armenian Khashlama with lamb and wine
The recipe for the simplest hashlam in Armenian. Wine can be used any dry color does not matter much.
Ingredients
• 1 kg of mutton;
• 2 large carrots;
• 400 g of onion;
• 0.5 glasses of wine;
• 500 g of tomatoes;
• 200 g of bell pepper;
• pepper, salt.
Cooking
1. Cut the onion into large half rings, separate the half and lay on the bottom of the pan with a thick bottom or in a cauldron, which is better.
2. Cut the beef with the bones into small pieces. Pour with wine, season with salt and pepper, measure well and grind, lay on top of the onion layer.
3. Cut the pepper into large pieces, cover the meat.
4. Now comes the second part of the onion, season the layer with salt.
5. Cut the carrots into strips, large enough. We fall asleep onion.
6. Blanch the tomatoes in boiling water, remove the skin and cut into small pieces. Cover all the ingredients with the resulting tomato.
7. On the side of the cauldron, 0.5 cups of water, no longer needed, as the dish should be stewed in its juice.
8. Cover the cauldron, stew the vegetables with lamb for about three hours. After 2 hours, you can open, gently spread the layers, see the meat. Eating lamb young, this time may be enough.
Armenian khashlama with potatoes
A recipe for a hearty Armenian khashlama with potatoes. It turns out a lot of dishes, take a large cauldron. But if desired, you can reduce the number of products in half.
Ingredients
• 1.5 kg of beef or pork;
• 1 kg of potatoes;
• 1 kg of sweet pepper;
• 1 lemon;
• 700 grams of carrots and onions;
• 1 kg of tomatoes;
• 5 tablespoons of oil;
• 6 cloves of garlic;
• 1 tbsp. l hops-suneli;
• 1 cup boiling water;
• salt, greens.
Cooking
1. Cut the meat into pieces, as for barbecue, about forty grams. Add to it the hops-suneli, squeeze the juice from the lemon, mix.
2. Pour vegetable oil onto the bottom of the cauldron, lay out the meat, fry for ten minutes without a lid, just during this time you can cook all the other products.
3. Cut the onions and carrots into strips, also pepper. Chop the garlic, pour the tomatoes over with boiling water, remove the skin, cut into circles or slices. Peel the whole potato, cut into quarters. If the tubers are large, then it is possible for 6-8 parts.
4. Salt the meat, fill it with carrots, make a minimum fire. You do not need to mix the dish.
5. Stack onions on top of carrots. Then pieces of potato, bell pepper. Season all layers with salt, pepper, sprinkle potatoes with chopped garlic.
6. Stack chopped tomatoes without skin on top.
7. Pour in a side a glass of boiling water, cover the cauldron, leave the dish to stew for two hours.
8. When serving, abundantly sprinkle khashlama with greens.
Armenian Khashlama with beer
Another recipe for khashlama with lamb. Use ribs. For pouring it is best to take a good live beer, it will turn out tastier with it.
Ingredients
• 800 g of mutton ribs;
• 700 g of potatoes;
• 1.5 glasses of beer;
• 500 g of onion;
• 300 g of sweet pepper;
• 2 carrots;
• 500 g of tomatoes;
• seasonings, herbs.
Cooking
1. Rinse the ribs, cut into slices, throw into a cauldron. Sprinkle with salt and pepper.
2. Cut the onion in half rings, fill in the ribs in a cauldron, lay the circles of carrots on top.
3. Peel the potatoes, cut into large pieces, lay out with a new layer, also sprinkle with spices.
4. Next is the bell pepper, then the tomatoes.
5. On top, you can sprinkle the dish with dry herbs.
6. Pour fresh beer around the edge of the cauldron.
7. We cover, put on the stove, cook under the lid for 2.5 hours.
8. Once the khashlama boils, you need to reduce the fire to a minimum.
Armenian khashlama with eggplant and veal
Eggplant is often present in this dish, but it is not always tasty. Since the vegetable has an unusual taste, it is better to pre-fry it.
Ingredients
• 500 g of veal;
• 3-4 tablespoons of oil;
• 3-4 ripe tomatoes;
• 200 g of onion, pepper;
• 1 large carrot;
• 500 g eggplant;
• seasonings;
• 4 cloves of garlic.
Cooking
1. Cut the eggplants lengthwise into two halves, then even transversely into 2-3 parts, depending on their length. Cover with salt, leave for a quarter of an hour.
2. Then rinse the eggplant, squeeze.
3. Take a wide frying pan, grease with oil, put on fire. Warm well, lay eggplant, fry on each side at maximum heat for a minute.
4. Pour the remaining oil into the cauldron or pan.
5. Cut the veal into slices of about 30 grams, sprinkle with spices, salt, mix and put in a cauldron.
6. Cut onions and carrots, send after the veal.
7. Now lay out the previously fried eggplant.
8. Chop the garlic, sprinkle on top.
9. Bulgarian pepper cut into large half rings, put on top of eggplant with garlic.
10. Now the tomatoes. You can cut into slices, circles or small cubes, no difference. Put on top.
11. Pour a little water. Enough half a glass, then vegetables will let the juice go, stewed in it. Cook exactly 2 hours.
Armenian Khashlama with mushrooms and chicken
Mushrooms are used for this fragrant dish. But you can add other mushrooms to the Armenian hashlam at your discretion.
Ingredients
• 0.8 kg of chicken;
• 0.4 kg of champignons;
• 4 onion heads;
• 4 tomatoes;
• a couple of carrots;
• a pair of peppers;
• 3-4 potatoes;
• butter, garlic, seasonings.
Cooking
1. Cut the chicken in portions, the breast is not suitable for this dish, take the parts with the skin.
2. Pour a little oil into the cauldron, throw the bird in and start frying.
3. Shred the onion, cut the carrots with large strips, add to the slightly browned bird, fry together.
4. Cut the mushrooms in quarters, put them in a pan, turn on a strong fire and fry for five minutes.
5. We remove the fire under the cauldron. We spread the layers: chopped potatoes, fried mushrooms, bell pepper and tomatoes. Sprinkle all with spices.
6. Stick a few cloves of garlic.
7. Pour 200 ml of water from the edge. Stew until cooked for 40-50 minutes.
Khashlama in Armenian with quince
Sometimes in this recipe quince is replaced with sour apples, which is also possible, but the taste will be slightly different.
Ingredients
• 1 kg of meat;
• 300 g quince;
• 300 g of onion;
• 280 ml of beer;
• 1 large carrot;
• 3 peppers;
• 4-5 tomatoes;
• 800 g of potatoes.
Cooking
1. Cut the meat, put in a cauldron with a small amount of oil, put on fire and lightly brown.
2. Cut all the vegetables into large pieces. Quince cut into slices.
3. Salt the fried meat, pepper, cover with chopped quince slices, put the tomatoes on top.
4. Now comes the onions, then the potatoes, we fall asleep with carrots and pepper. Do not forget to season all layers with salt, you can sprinkle with pepper, chopped garlic.
5. Pour in beer, cover, stew the dish for 1.5 hours until cooked.
Khashlama in Armenian in a slow cooker
In a slow cooker, the dish is also stewed perfectly, cook it with pork? Use either pulp or ribs. We take the number of products at our discretion.
Ingredients
• pork;
• potato;
• eggplant;
• bow;
• tomatoes;
• Sweet pepper;
• garlic and other spices;
• a large mug of beer.
Cooking
1. In a slow cooker you can cook just a stew, but it is better to fry the meat first. We cut the pork into pieces, toss it in a bowl with a spoonful of oil, cook in baking mode to a light crust.
2. We cut the eggplants coarsely, fry them for a minute on each side in a pan.
3. The remaining vegetables are simply chopped.
4. Add the onion to the meat, fry a little and switch the multicooker to the stewing program.
5. Now lay out the layers: carrot, potato, eggplant, garlic, pepper, tomatoes on top. Do not forget to salt, pepper.
6. Add beer. Or we use broth, water, wine, but it needs to be less or diluted with another liquid.
7. Cover, set for two hours, bring the dish in the stewing mode to full readiness.
Khashlama in Armenian - useful tips and tricks
• It is not necessary to cook an Armenian dish on the stove; you can use the oven for this purpose. It is necessary to put all the products in refractory dishes, in any cauldron or in a large clay pot, put in the oven for 2-2.5 hours. The temperature for khashlama is average around 180.
• Young and small potatoes can not be cut, add to the dish whole.
• No need to add a lot of liquid to the cauldron, especially when using juicy vegetables. Their moisture will be enough to extinguish.
