Khashlama, which is meat stewed in its own juice with vegetables, is so tasty that many nations dispute the right of authorship to this dish. However, Khashlama is most often attributed to the Armenian cuisine. Khashlama in Armenian is prepared according to different recipes, for it can be used a variety of types of meat, but still there are common points that distinguish this dish from other similar dishes. If you know them, Khashlama, indistinguishable from traditional Armenian, can be prepared even by an inexperienced hostess, without spending much effort on it. After all, khashlama is being prepared, albeit for a long time, but simply, almost entirely without the participation of the cook himself.
It would be wrong to say that Armenians were the first to think of putting out meat and vegetables - such dishes are in almost all cuisines of the world. Nevertheless, Khashlama, prepared according to Armenian recipes, is unique. In order for the dish not to turn into ordinary stews, it is necessary to know the technology of making Armenian Hashlama and follow the recommendations contained in the original recipes.
- Khashlama can be made from any kind of meat. Armenians often make it from mutton or beef, less often from pork. The increasing popularity of recipes Hashlama from poultry meat. The main thing is to choose a high-quality and fresh product, giving preference to the meat of a young animal. Of course, with long-term stewing, which involves the traditional recipe of khashlama, even old meat will soften, but veal and lamb will be much softer.
- When choosing between tenderloin and meat on the bone, preference should be given to the latter, since the khashlama from such meat turns out to be the most fragrant.
- Khashlama is not stirred during quenching. In order for the taste of the dish to be as harmonious as possible, wax and meat are spread in layers. The order of the layers is best not to disturb, although it is usually not decisive.
- Khashlama is especially tasty because the meat in it is stewed as if in its own juice, that is, using the minimum amount of liquid. Usually 100-150 ml of water or other liquid are taken per kilogram of used products.
- Khashlama is more tender and tastier if the products are put out not in water, but in wine or beer.
- Khashlama must be fragrant. To do this, add a lot of greens and various spices. Spicy spices are made to taste - they are desirable, but not optional.
- It is necessary to stew Khashlama in dishes that keep warm inside. This is a cauldron, thick-walled pot. In a saucepan with a thick bottom, the products will begin to burn before they are soft.
The Armenian Khashlama contains vegetables such as onions and sweet peppers. Carrots are often added, a little less - eggplants and potatoes. Mushrooms and beans can be used. Tomatoes are added instead of sauce, they give the finished dish juicy and pleasant sourness. From what vegetables are added to the dish, depends on its final taste.
Khashlama in Armenian lamb 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, greens, pepper - to taste.
- Wash the lamb and cut it into large pieces.
- Add salt, pepper and other spices to your wine to taste. Marinate the lamb in it, putting it in the fridge for an hour.
- Free the onions from the peel, cut it into half rings about 2-3 cm thick and divide into 2 parts.
- Peel the carrots. Cut it into strips or thin sticks. If desired, it can be rubbed using a grater with large holes, but still it is not necessary to grind it so hard.
- Wash the pepper, cut the stem from it. Take out the seeds. Cut the flesh into thin strips.
- Wash tomatoes. Make a cross-cut with each knife. Boil the water and throw the fruits with incised skin into the boiling water. Blanch for two minutes. Remove the tomatoes from the boiling water with a skimmer and transfer them to a container filled with cold water. There they quickly cooled. Peel the cooled tomatoes, cut their flesh into small pieces of arbitrary shape.
- At the bottom of the cauldron lay half the bow. Put the meat on it and pour the wine in which it is marinated.
- Cover the meat with a layer of chopped pepper, place the remaining onion on it. Put the carrots on top.
- Top up with tomatoes and pour the juice from the tomatoes into the cauldron.
- Put a bunch of greenery on top.
- Cover the cauldron and place it on the stove. Simmer Khashlama for 2, 5 hours on low heat. If necessary, pour half a cup of warm water. Stir the dish should not be.
Carefully place the prepared khashlama on plates and sprinkle with fresh greens, chopping it with a knife. Do not allow khashlama to cool, because otherwise its flavor will be less pronounced.
Armenian Khashlama 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, greens, salt - to taste.
- Squeeze the juice from a lemon, mix it with hops-suneli.
- Beef, washed and dried, cut into pieces like shish kebab, that is, about 4-5 cm.
- Marinate meat for an hour in lemon juice.
- Peel the potatoes and cut each tuber into 2-6 pieces, depending on the size of the potatoes. Chunks should be large enough, otherwise the potatoes will digest and lose their shape, becoming unappetizing.
- Wash the peppers. Cut the stalks from them, remove the seeds from them. Cut into thin strips.
- Peel the onion and cut it into thin half-rings.
- Cut the carrots into thin straws or grate into large ones.
- Boil the tomatoes and peel. Slice into large lobules.
- Finely chop the garlic with a knife.
- Tie the greens in a common bunch.
- At the bottom of the cauldron pour oil. Heat it up. Fry meat in oil for 10 minutes.
- Pour carrots and onions on meat. Put peppers and potatoes on top. Sprinkle the potato layer with garlic.
- Place tomatoes and herbs on top. Pour water into the cauldron.
- Place the cauldron on a slow fire and simmer the Khashlama, without stirring, for 2, 5 hours.
Armenian’s garnish for khashlama is not required; instead of bread, it is better to serve pita bread with it.
Armenian Hashlama from mutton ribs with beer
- lamb ribs - 1 kg;
- potatoes - 0, 8 kg;
- onions - 0, 6 kg;
- sweet pepper of different colors - 0, 4 kg;
- carrots - 0, 3 kg;
- tomatoes - 0, 7 kg;
- beer - 0.5 liters;
- salt, seasonings, greens - to taste.
- Chop the lamb chops. Put them in a cauldron, sprinkle with spices and fill with beer.
- Cut onions into rings or halves of rings that are not too thin. Put it on the meat.
- Peel the carrots and cut them into thin circles. If it is large, you can cut into halves or even quarters of circles. Put the carrots on the onions.
- Peel and coarsely chop the potatoes, put them in a cauldron. Salt and season.
- Pepper, peeled from seeds, cut into strips and put on a potato.
- Peel the tomatoes, slice them. Cover the contents of the cauldron with tomato slices.
- Put the stew dish on fire. After 2 hours, sprinkle with chopped greens and continue to simmer another quarter of an hour.
Khashlama, prepared according to this Armenian recipe, is especially fragrant. There is no taste and smell of beer in it, there are barely noticeable notes of hops and malt, which give the Khashlama an unusual taste, emphasizing the taste of mutton ribs.
Khashlama in Armenian can be prepared from any kind of meat. If you know the technology of its preparation and follow the recommendations in the recipe, it will turn out tasty and fragrant, even for a novice chef.