Khashlama with potatoes - a hearty oriental dish. Hashlama recipes with potatoes and beef, lamb, chicken and pork

Khashlama with potatoes - a hearty oriental dish. Hashlama recipes with potatoes and beef, lamb, chicken and pork

There are still disputes over the origin of Khashlama.

Some claim that this is a classic Armenian dish, others are confident that Georgia is its birthplace. that his homeland is Georgia. This is a hearty dish prepared from meat and vegetables.

Khashlama with potatoes - basic principles of cooking

The main ingredient of this dish is meat. Traditionally it is beef or lamb, but if you like pork, you can use it. Those who are fat food is contraindicated, can cook Khashlama from chicken.

In addition to meat, you will need vegetables and greens. This is the case when the preparation does not need to adhere to the exact amount of ingredients. The main thing is that there is a lot of everything - meat, greens and vegetables.

To prepare take the tenderloin or ribs. As for vegetables, they should be fresh and fleshy.

Prepare khashlama in a cauldron or saucepan with a wide bottom.

Vegetables are peeled and cut into fairly large chunks. Meat is washed, cut off all the excess and cut into portions.

Onions are cut into thick half rings, pepper strips, potato wedges, tomatoes rings or half rings.

In the cauldron spread vegetables and meat layers. Each pepper and salt. Cover all with a lid and set on slow fire. Vegetables and meat will make juice, in which the ingredients will be stewed for two to three hours.

Recipe 1. Khashlama with potatoes and veal


kg veal fillet;

four large potato tubers;

eight fresh tomatoes;


four medium onion heads;


drinking water - 200 ml;

two pods of Bulgarian pepper;

a glass of beer;

garlic - head;

two sprigs of basil;

bunch of parsley;

half a bunch of cilantro.

Method of preparation

1. Wash veal and cut into chunks.

2. We clean, wash and chop vegetables: tomatoes — medium rings, finely chopped pepper, cut onion into half rings, leave potatoes whole, finely chop the greens. 3. In a saucepan lay out the circles of tomatoes with a layer of three centimeters, on top of them put onions, then Bulgarian pepper and greens.

4. Salt the veal and season with spices, spread over the greens. Meat shifts garlic, chopped plates.

5. Over the meat again lay out the layers of vegetables: greens, peppers, onions, tomatoes. Beer stir with juice from tomatoes and water. The resulting mixture pour the contents of the pan.

6. We put on a slow fire. As soon as the contents begin to boil, cover with lid and simmer for two to three hours. Put the potatoes in the pan completely an hour after the start of cooking. Put the prepared dish in plates and serve hot.

Recipe 2. Khashlama with potatoes and pork


one and a half kg of pork ribs or pork;

sea ​​salt;

seven potatoes;


two eggplants;

half a liter of drinking water;

three pods of sweet pepper;

six cloves of garlic;

six tomatoes;

two bulbs;

carrot - two pieces.

Method of preparation

1. Pork rinse under the tap. Cut the meat into small pieces, if you use ribs, cut them along the bone. Cauldron or pot set on fire. When the dishes are well heated, pour the vegetable oil and warm. We lay out the meat, season it generously with spices and brown.

2. Remove cauldron from fire. Meat salt.

3. We clean, wash and chop vegetables: onions - large rings, carrots - thin circles, garlic - slices, potatoes - large slices, eggplants and tomatoes - medium-thick circles. Sprinkle eggplants with salt and leave for half an hour. After this, rinse and squeeze.

4. Put onion rings on top of the meat. Putting vegetables layer by layer - carrot, garlic, potato wedges (salt), pepper.

5. We continue to lay out vegetables - eggplants, fresh tomatoes, salt again. Fill with drinking water, tightly cover with a lid and set on low heat.

6. After two hours, add chopped garlic, stir the dish and turn off the heat. Let it brew for about ten minutes and serve with greens.

Recipe 3. Khashlama with potatoes and chicken


one and a half kg chicken carcass;


three onions;

freshly ground pepper;

six tomatoes;

drinking water - 100 ml;

three pods of Bulgarian pepper;

white wine - 100 ml;

six potatoes;

four cloves of garlic;

parsley, cilantro and basil;


Method of preparation

1. Rinse the chicken carcass under running water. Cut it into portions. Salt, pepper, mix with your hands and leave for half an hour.

2. Peel and wash the vegetables. Cut bulbs, tomatoes and zucchini with thick enough rings, chop the pepper into thin strips, crumble the garlic and greens.

3. Put a layer of onion rings in a deep pan with a wide bottom. Spread chicken over it. Lay the vegetables in layers in the following order: sweet peppers, fresh tomatoes, zucchini. On top, all trout with greens and garlic.

4. Pour in drinking water and wine, cover tightly and simmer for an hour. Gently mix the prepared dish and serve hot.

Recipe 4. Hashlama with potatoes and quince



kg of brisket;


eight tomatoes;

a glass of beer;

six onions;

spices for meat;

two pods of sweet pepper;

greens of basil, parsley and cilantro;

garlic - head.

Method of preparation

1. My tomatoes, wipe with a towel and cut into circles. Cut the stalks of seeds from the pods of the peppers and cut the flesh into strips. Bulbs clean, wash and chop large rings or half rings. Rinse greens, lightly dry and finely crumble. Clean potatoes and quince, wash and cut into slices.

2. Wash the meat, dip it in napkins and cut into pieces, the size of a matchbox.

3. We take a cauldron and start putting ingredients into it in this order: tomato rings, onion rings, sweet peppers, chopped greens.

4. Salt the meat, season with spices and mix. Spread bacon over the greens. Put chives on top. Now we start to lay the vegetables in the reverse order. We fill all with beer, here we send juice from tomatoes. 5. Put the cauldron on the middle fire. When the contents begin to boil, we twist the fire to a minimum, tightly cover with a lid and weary for two hours. Add to the cauldron potatoes, quince and cook another hour.

Recipe 5. Khashlama with potatoes, lamb and mushrooms


1.5 kg of mutton ribs or pulp with bone;

coarse salt;

five fresh tomatoes;


five potatoes;

40 g fresh green onions, basil or cilantro4

four onions;

liter of light beer;

three pods of sweet pepper;

three large champignons;

garlic - three cloves.

Method of preparation

1. Start by washing the lamb thoroughly and cut it into portions. Place half of the meat in the bottom of the pan.

2. Rinse the tomatoes, cut them into circles. Spread half the tomatoes on top of the meat.

3. On the tomatoes lay onions, chopped into half rings.

4. Peel Bulgarian pepper and chop it into half rings. Spread half of the pepper on top of the onion.

5. Rinse and slice the champignons. Half spread on the bow. Repeat layers of vegetables in the same manner.

6. Now fill the meat with vegetables with drinking water and beer in a 1: 1 ratio. The liquid level should not be lower than 2 cm from the edge of the dish. Therefore, measure the amount of water and beer, focusing on the size of your pan. Cover the pan with a lid and put it on high heat.

7. Cook khashlama on high heat for half an hour, then reduce the heat to moderate and simmer still for an hour.

8. Peel the potatoes, wash and cut into large chunks. After an hour, make the minimum heat, salt, season with spices. Cook the potatoes in a separate saucepan. Cook khashlama on low heat for another half hour, add garlic at the end.

9. Remove pan from heat. Give the dish to stand under the lid for about ten minutes. Then put a piece of meat with vegetables on a plate with a slotted spoon, add boiled potatoes and sprinkle with chopped greens.

Recipe 6. Khashlama with potatoes in a slow cooker


beef ribs - 700 g;

30 ml of vegetable oil; three onions;

Adygei salt;

three tomatoes;

100 ml of semi-sweet red wine;

two pods of Bulgarian pepper;

six cloves of garlic;

five potatoes.

Method of preparation

1. Beef cut into large chunks. Add lemon juice to the water, put the meat in the liquid and leave it in the cold for the night.

2. Wash tomatoes, wipe with a napkin and cut into thick circles. Smear the bottom of the pan multicooker with vegetable oil. Lay out a layer of tomatoes.

3. Place the beef on top of the tomatoes.

4. Peel the bulbs and chop into half rings. Garlic free from the husk, and cut the teeth into thin slices.

5. Put the onion on top of the meat, sprinkle with garlic and Adyghe salt.

6. Free the Bulgarian pepper from the stem with the seeds and cut it into strips. Cut the peeled potatoes in thick circles. Lay out a layer of bell pepper, potatoes on top.

7. Repeat layers of vegetables. Place tomato circles on top of the potatoes, lightly salt it. Pour in the wine. Close the cover of the multicooker, turn on the quenching mode for a quarter of an hour. Then switch to the “milk porridge” mode and cook another two to three hours.

Khashlama with katofel - tips and tricks

  • It is important to keep the proportions of the liquid. Water or broth is taken from the calculation of a glass per kilogram of meat.
  • Add juice to the cauldron when slicing tomatoes to make the dish juicy.
  • It is possible not to add liquid to the cauldron with ingredients. In this case, they put him on the slowest fire and tormented him for three hours.
  • Cook Khashlama by tightly covering the pan or cauldron with a lid.
  • Do not chop small potatoes, but add them whole.
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