Khashlama classic

Khashlama is a liquid hot dish common throughout the Caucasus. It is mentioned in cookbooks as one of the oldest Armenian dishes. Of course, the recipe for this hearty dish is also known to us. The article describes 10 of the most delicious khashlama recipes.

Khashlama in a cauldron at home

Since khashlama is an oriental dish, it should be cooked in a cauldron. In such dishes, meat and vegetables simmer in their own juices, so the dish has a rich taste and aroma.

1. 
   How to cook khashlama according to the classic recipe? Wash vegetables and meat. Chop the lamb into portions.
2. 
   Cut the onion into half rings. Pour vegetable oil into the cauldron and add 1/3 of the onion.
3. 
   Cut the bell pepper into strips and place 1/3 of the total mass on top of the onion.
4. 
   Next, add a layer of 1/3 of the tomatoes cut into slices.
5. 
   Place half of the lamb on the vegetable bed, salt and season to taste.
6. 
   Next, layer again with 1/3 of the onions, peppers and tomatoes.
7. 
   Place a layer of meat on top of the vegetables, add salt and season it.
8. 
   Finish filling the khashlama with the remaining vegetables.
9. 
   Close the cauldron tightly with a lid and place it on low heat. Cook khashlama for 3-4 hours, the dish should simmer in its own juice. Serve khashlama hot with fresh herbs and pita bread.

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Bon appetit!

Armenian khashlama on beer

A tasty and satisfying Armenian dish that simmers over low heat. Thanks to the special cooking technology, the meat is very tender and falls off the bone.

Cooking time: 3.5 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Lamb – 500 gr.
• Tomatoes – 2 pcs.
• Onion – 3 pcs.
• Carrot – 1 pc.
• Bell pepper – 2 pcs.
• Potatoes – 3 pcs.
• Beer – 0.5 l.
• Greens – 1 bunch.
• Salt - to taste.

Cooking process:

1. For khashlama, you can take pulp or meat on the bone. Cut the lamb into portions. Place the meat in a thick-bottomed pan, duck pot or cauldron.

2. Peel the onions and carrots and cut into thin slices. Place vegetables on top of meat.

3. Peel the potatoes, cut into bars and also place in a pan, add salt to taste.

4. Cut the tomatoes into slices. Cut the bell pepper into large strips. Place tomatoes, peppers and herbs on top of potatoes and pour in beer.

5. Cover the pan with a lid and place on low heat. Simmer the dish for 2 to 3 hours.

6. When the meat and vegetables are ready, stir the khashlama and serve.

Bon appetit!

How to cook Armenian khashlama from beef?

Khashlama in Armenian is slightly different from the recipes used in the Caucasus and Transcaucasia. The dish is prepared with the addition of beer; it gives khashlama a special aroma and smell of hops.

Cooking time: 3 hours.

Cooking time: 35 min.

Servings: 8.

Ingredients:

• Beef – 2-2.5 kg.
• Bell pepper – 2 pcs.
• Tomatoes – 4-5 pcs.
• Potatoes – 2-4 pcs.
• Onions – 1-2 pcs.
• Dill – 1.5 bunches.
• Beer – 100 ml.
• Salt - to taste.
• Saffron - to taste.
• Khmeli-suneli - to taste.
• Ground paprika - to taste.

Cooking process:

1. Peel the onion, cut into half rings and place in a cauldron.

2. Cut the beef into small pieces and place in a layer on the onion. Sprinkle the meat with salt and spices.

3. Peel the bell pepper from partitions and seeds, cut into strips. Cut the tomatoes into slices. Place vegetables in a cauldron.

4. Peel, rinse and cut the potatoes into bars, add them to the cauldron.

5. Wash the greens and finely chop them with a knife, pour them into the cauldron. Finally, pour in the beer.

6. Close the cauldron with a lid and place on low heat. Simmer the dish for 2.5-3 hours. Mix the finished dish and serve hot.

Bon appetit!

Lamb khashlama with potatoes and vegetables

A tasty and colorful dish of lamb and seasonal vegetables is quite easy to prepare. Despite the fact that khashlama is a hearty meat dish, its preparation does not require much effort.

Cooking time: 4 hours.

Cooking time: 30 min.

Servings: 6-8.

Ingredients:

• Lamb ribs – 1.5 kg.
• Potatoes – 6 pcs.
• Bell pepper – 3 pcs.
• Tomatoes – 4 pcs.
• Green beans - to taste.
• Parsley - 0.5 bunch.
• Dill – 0.5 bunch.
• Garlic – 1-2 heads.
• Salt - to taste.
• Mixture of peppers - to taste.

Cooking process:

1.Cut the tomatoes into slices and place half in a cauldron.

2. Next, lay out a layer of lamb ribs, salt and season it to taste, add chopped garlic.

3. Peel the bell pepper from seeds and membranes, cut into strips and place half in a cauldron.

4. Next, add the potatoes, cut into thin slices.

5. Green beans can be used fresh or frozen; place a layer of them on top of the potatoes.

6. Complete the khashlama with the remaining peppers and tomatoes.

7. Salt and sprinkle with chopped herbs. As a rule, vegetables produce a sufficient amount of juice, so there is no need to add water, but during the cooking process you can check the condition of the khashlama and add water if necessary.

8. Simmer the dish under the lid over low heat for 3-4 hours. Stir the dish before serving.

Bon appetit!

Juicy pork khashlama on the stove

Khashlama is a hearty dish for the whole family, which is equally suitable for lunch and dinner. The pork is simmered with vegetables over low heat, so you immediately have both the main dish and a side dish for it. It is usually served with lavash.

Cooking time: 3 hours.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Pork – 0.8 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 10 teeth.
• Potatoes – 5 pcs.
• Bell pepper – 3 pcs.
• Eggplants – 2 pcs.
• Tomatoes – 5 pcs.
• Water – 300 ml.
• Salt - to taste.
• Khmeli-suneli - to taste.
• Fresh cilantro - to taste.
• Vegetable oil - to taste.

Cooking process:

1. Place the cauldron on the fire and heat the oil. Place the meat, season it with suneli hops and fry until golden brown.

2. Then remove the cauldron from the heat and salt the pork.

3.Peel the onions, cut into half rings and add to the meat.

4. Peel the carrots and cut them into slices; also place them in the cauldron.

5. Finely chop the garlic cloves and place half in a cauldron.

6. Peel the potatoes, cut into thin slices, add them to the meat and vegetables.

7. Place bell pepper on top of potatoes.

8. Wash the eggplants, cut into slices, and lay them out in an even layer.

9. Place tomato slices on top of the eggplants. Add salt and water.

10. Close the lid of the cauldron and place it on low heat, simmer for 2-2.5 hours. After this, add the remaining garlic, stir, turn off the heat and leave the dish for 15-20 minutes.

11. Serve khashlama hot with fresh bread or pita bread.

Bon appetit!

A simple and tasty recipe for homemade chicken khashlama

According to the classic Armenian recipe, khashlama is prepared using lamb or beef. However, if you like lighter, less calorie dishes, you can take chicken and plenty of vegetables.

Cooking time: 115 min.

Cooking time: 55 min.

Servings: 5-6.

Ingredients:

• Chicken – 0.5 kg.
• Eggplant – 1 pc.
• Tomatoes – 2-3 pcs.
• Bell pepper – 2 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Garlic – 2 teeth.
• Salt - to taste.
• Coriander - to taste.
• Ground black pepper - to taste.
• Green onions - 3-4 feathers.
• Vegetable oil – 40 ml.

Cooking process:

1. Fry chicken meat in a cauldron in vegetable oil until golden brown.

2. Coarsely chop the carrots and onions, add the vegetables to the chicken, and continue frying over medium heat.

3. After 2-3 minutes, add the chopped bell pepper.

4. Cut the eggplants into cubes, tomatoes into slices. Place vegetables in a cauldron, add salt and spices.Cover the cauldron with a lid and simmer over low heat for 1 hour.

5. After this, stir the dish, add chopped onion and serve the khashlama on the table.

Bon appetit!

How to cook beef khashlama with potatoes?

Thick and delicious beef and potato roast recipe. In eastern countries this dish is called khashlama. It turns out very rich even on the stove in a saucepan.

Cooking time: 150 min.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Beef fillet – 300 gr.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Carrot – 1 pc.
• Onions – 1 pc.
• Garlic – 1 tooth.
• Potatoes – 200 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the beef into large cubes, add water, bring to a boil and rinse. Then transfer the meat to a pan where the khashlama will be prepared.

2. Cut the onion into half rings, tomatoes into slices, bell pepper into strips, pass the garlic through a press. Add vegetables to the pan.

3. Peel the potatoes and cut into large slices, place them in a saucepan with the rest of the ingredients.

4. Add salt, add ground pepper, cover the pan with a lid and simmer the khashlama over low heat for 2 hours.

5. Stir the finished dish, sprinkle with chopped herbs and serve hot.

Bon appetit!

Step-by-step recipe for preparing khashlama over a fire in a cauldron

Khashlama is a very rich and tasty dish, but it turns out especially fragrant in a cauldron over a fire. It can be prepared as an alternative to regular kebabs on picnics and hikes.

Cooking time: 180 min.

Cooking time: 40 min.

Servings: 5-6.

Ingredients:

• Lamb – 0.5 kg.
• Tomatoes – 3 pcs.
• Onions – 3-4 pcs.
• Carrot – 1 pc.
• Potatoes – 5-7 pcs.
• Parsnip root – 1 pc.
• Bell pepper – 2 pcs.
• Cilantro - 3-4 branches.
• Salt - to taste.

Cooking process:

1. Prepare all the necessary ingredients according to the list.

2. Cut the meat into portions, tomatoes, onions, potatoes, carrots, peppers and parsnip root into slices.

3. Place the meat on the bottom of the cauldron and salt it. Top with carrots and parsnip root.

4. Next, add the onion and bell pepper.

5. Then make a layer of potatoes and tomatoes. Add salt and chopped cilantro on top.

6. Place the cauldron on the fire, simmer the dish for 2-2.5 hours.

7. Stir before serving khashlama. Serve hot with fresh bread.

Bon appetit!

Classic Chuvash khashlama at home

In the Caucasus, khashlama is considered a national dish, but each nation prepares it with its own characteristics. More potatoes are added to Chuvash khashlama, which increases the nutritional value of the dish.

Cooking time: 3 hours.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Pork – 800 gr.
• Tomatoes – 4 pcs.
• Bell pepper – 4 pcs.
• Potatoes – 6 pcs.
• Garlic – 4 teeth.
• Salt - to taste.
• Black peppercorns - to taste.
• Khmeli-suneli - to taste.
• Paprika - to taste.
• Greens - for serving.

Cooking process:

1. Rinse the pork, dry it and cut into large cubes.

2. Place tomatoes cut into slices at the bottom of the pan and lightly sprinkle them with salt.

3. Place the pork on top of the tomatoes, salt and season it.

4. Place part of the bell pepper and half of the potatoes on the meat.

5. Next, layer the remaining tomatoes, potatoes and bell peppers, add salt and season to taste.

6. Close the pan with a lid, place on low heat and simmer the khashlama for 2.5-3 hours.

7.Place the hot khashlama on plates, sprinkle with chopped herbs and serve.

Bon appetit!

How to cook juicy khashlama in a slow cooker?

Khashlama is a stew of meat and vegetables. You can cook it on the stove in a saucepan, over a fire in a cauldron or in a slow cooker. The dish always turns out rich and satisfying, since the vegetables are stewed together with the meat, the broth is saturated with all these flavors.

Cooking time: 190 min.

Cooking time: 40 min.

Servings: 5.

Ingredients:

• Beef – 700 gr.
• Onions – 3 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 2 pcs.
• Potatoes – 5 pcs.
• Garlic – 6 teeth.
• Red wine – 100 ml.
• Salt - to taste.
• Vegetable oil – 1 tbsp.
• Ground black pepper - to taste.
• Lemon – 1 pc.

Cooking process:

1. Cut the beef into large pieces, soak the meat in water with lemon juice for 6-8 hours.

2. Grease the multicooker bowl with vegetable oil. Cut the tomatoes into slices and place half in a bowl.

3. Place the beef in a single layer on top of the tomatoes.

4. Cut the onion into half rings and the garlic into thin slices. Place onions and garlic on top of the meat and sprinkle with salt.

5. Cut the bell pepper into strips, potatoes into slices. Lay out these two layers, sprinkle the potato layer with a little salt.

6. Place the remaining tomatoes on the potatoes and season them. Pour wine into the bowl, close the multicooker lid and set the “Stew” mode for 15 minutes.

7. Then switch the multicooker to the “Milk porridge” mode for 2.5 hours. Due to the fact that vegetables and meat are simmered at a low temperature, khashlama turns out very juicy and tasty.

Bon appetit!