Despite the fact that Armenian cuisine is considered quite difficult, The khashlama recipe will not seem complicated even to inexperienced cooks.

Khashlama in Armenian is a popular dish that includes meat and vegetables.

Required Products:

• 300 grams of tomato;
• 100 grams of butter;
• one green pepper;
• one onion;
• 500 grams of lamb.

Cooking process:

1. It is necessary to prepare the meat. To do this, clean it, rinse well under cool water for about 15 minutes.
2. Then put a pan of water on the fire and add salt. When the water boils, place the lamb in it and cook for an hour and a half.
3. Peppers, onions and tomatoes are cut into pieces and added to the boiling meat.
4. A few minutes before you need to remove the meat from the heat, add oil to it. It is recommended to eat with vegetables and a small amount of broth.

In Georgian

Georgian khashlama is one of the most common dishes in the Caucasus. It can be prepared from beef, and in mountainous regions lamb is used.

Required Products:

• kilogram of beef or lamb;
• a little more than a liter of water;
• two onions and two cloves of garlic;
• two bay leaves;
• salt, pepper, herbs.

Cooking process:

1. The selected meat is cut into pieces and placed in boiling water. Wait until it boils again and drain. Add water again, bring to a boil, add the onion cut into two halves and cook for about an hour.
2. After the allotted time, add spices, garlic, bay leaf and keep on the stove for another two hours.
3. Cook the meat for a long time so that it becomes soft and tasty. When everything is ready, first put a piece of meat on a plate, then add broth and sprinkle it all with chopped herbs.

Beef recipe

When deciding to cook khashlama according to this recipe, choose good meat. Brisket is best.

Required Products:

• two onions;
• three tomatoes;
• two sweet peppers;
• about a kilogram of beef;
• herbs and other spices - to your taste.

Cooking process:

1. Rinse the meat well and cut into medium-sized pieces. The onion also needs to be chopped, but not finely, but as large as possible.
2. Place the meat in a cauldron or a saucepan with thick walls, and sprinkle chopped onions on top.
3. On top of the onion, place tomatoes cut into quarters and peppers cut into thin strips.
4. Fill the food with water until it slightly covers it. Enter all spices. Cook the meat and vegetables for about three hours. During this time, the component will become soft and the broth rich. When serving, you can add garlic and herbs.

In Caucasian

Lamb khashlama is not the first or second course, but it is always filling and tasty.

Necessary products for cooking:

• kilogram of lamb or beef;
• three tomatoes;
• one sweet pepper;
• two onions;
• water, spices, herbs.

Cooking process:

1. Cut all the products: meat into medium pieces, tomatoes into small slices, onions into rings, and peppers into slices.
2. Take large saucepan or even better cauldron. And lay out the food in layers: meat, onions, tomatoes, peppers.
3. Add spices and water. Wait for everything to boil and bring to readiness. Typically it takes approximately 2.5 hours. After this time, sprinkle the dish with herbs. You can add garlic, cilantro and other spices to taste.

With potatoes, eggplants and beer

An unusual recipe for making khashlama using beer and potatoes. These ingredients will make the dish even richer.

Required Products:

• one and a half kilograms of good meat;
• several onions;
• two peppers;
• kilogram of potatoes;
• 500 grams of tomato;
• two medium sized eggplants;
• a liter of beer, perhaps a little more;
• spices and herbs.

Cooking process:

1. Cut the meat into medium pieces, add salt and set aside for 30 minutes.
2. While the meat is soaking, you need to cut the potatoes into slices, peppers into strips, onions and tomatoes into quarters, and eggplants into rings, but not thin.
3. Take a thick-bottomed pan or cauldron. Layer the ingredients in layers, starting with the meat. Then add onions, potatoes, eggplants, and peppers. Everything ends with tomatoes.
4. The entire contents of the pan are filled with beer, bay leaves and herbs are added. We wait until the contents boil, turn the heat to low and cook for 2.5 hours.

How to cook in a slow cooker?

Cooking khashlama in a slow cooker is a pleasure. All you need to do is prepare the ingredients and place them in the bowl.

Required Products:

• beef or lamb – kilogram;
• several sweet peppers;
• two onions;
• two fresh tomatoes;
• garlic and spices.

Cooking process:

1. Prepare the multicooker bowl by greasing it with a small amount of vegetable oil. Place the first layer of meat cut into medium pieces. Then come the tomatoes in rings
2. The next layer is onion rings, finely chopped garlic and salt. Completes everything - pepper cut into strips. If desired, you can also add potatoes.
3. Fill the ingredients with water, close the multicooker, and set the “Stew” mode for 15 minutes. After this time, we change the mode: “Milk porridge” and the time is 2.5 hours.

Required Products:

• half a kilogram of tomato;
• kilogram of meat;
• several onions;
• two bell peppers;
• herbs, garlic, bay leaf and spices.

Cooking process:

1. In this recipe, only a cauldron is suitable as a utensil. All products are cut into medium pieces, because everything will take a long time to cook, and it should not become overcooked.
2. Then everything is laid out in layers, starting, of course, with the meat. Then comes peppers, tomatoes, onions, herbs, bay leaves, garlic and spices.
3. Fill with water and light beer, as you like. Cover the cauldron with a lid and cook for a little more than two hours. However, the fire should not be too strong.

Beef khashlama with potatoes

The recipe is the easiest to prepare because it uses regular beef, and potatoes turn the dish into a complete meal.

Required Products:

• beef, best of all brisket - about a kilogram;
• 500 grams of tomato;
• two peppers and the same amount of onions;
• kilogram of potatoes;
• fresh herbs, garlic, seasonings;
• water or beer.

Cooking process:

1. Rinse the meat, chop into pieces.
2. Prepare all other vegetables by cutting them into medium-sized pieces.
3. Take a thick-walled pan, place the beef in it, then onions, potatoes, tomatoes, peppers, herbs and garlic.
4. Pour in water, you can also use beer. Add salt and other seasonings.
5. Cover with a lid after boiling, reduce the heat to low and cook for about three hours.

There is still debate about the origin of khashlama.

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

Khashlama with potatoes - basic cooking principles

The main ingredient of this dish is meat. Traditionally it's beef or lamb, but if you like pork you can use that. Those for whom fatty foods are contraindicated can prepare chicken khashlama.

In addition to meat, you will need vegetables and herbs. This is the case when when cooking there is no need to adhere to the exact amount of ingredients. The main thing is that there is a lot of everything - meat, herbs and vegetables.

For cooking, take tenderloin or ribs. As for vegetables, they should be fresh and meaty.

Khashlama is prepared in a cauldron or pan with a wide bottom.

Vegetables are peeled and cut into fairly large pieces. The meat is washed, all excess is trimmed off and cut into portions.

Onions are cut into thick half rings, peppers into strips, potatoes into slices, tomatoes into rings or half rings.

Lay vegetables and meat in a cauldron. We pepper and salt each one. Cover everything with a lid and place on low heat. Vegetables and meat will release juice, in which the ingredients will be stewed for two to three hours.

Recipe 1. Khashlama with potatoes and veal

Ingredients

kg veal fillet;

four large potato tubers;

eight fresh tomatoes;

four medium onions;

spices;

drinking water - 200 ml;

glass of beer;

garlic - head;

two sprigs of basil;

a bunch of parsley;

half a bunch of cilantro.

Cooking method

1. Wash the veal and cut into portions.

2. Peel, wash and chop the vegetables: tomatoes into medium rings, chop the pepper into thin strips, cut the onions into half rings, leave the potatoes whole, finely chop the greens.

3. Place tomato slices in a pan in a three-centimeter layer, put onions on top of them, then bell peppers and herbs.

4. Salt the veal and season with spices, place on top of the greens. Top the meat with sliced ​​garlic.

5. Lay vegetables again on top of the meat: herbs, peppers, onions, tomatoes. Mix beer with tomato juice and water. Pour the resulting mixture into the contents of the pan.

6. Place on low heat. As soon as the contents begin to boil, cover with a lid and simmer for two to three hours. Place the potatoes whole in the pan an hour after the start of cooking. Place the finished dish on plates and serve hot.

Recipe 2. Khashlama with potatoes and pork

Ingredients

one and a half kg pork ribs or pork pulp;

sea ​​salt;

seven potatoes;

spices;

two eggplants;

half a liter of drinking water;

three pods of sweet pepper;

six cloves of garlic;

six tomatoes;

two onions;

carrots - two pcs.

Cooking method

1. Rinse the pork under the tap. Cut the meat into small pieces; if we use ribs, cut them along the bone. Place the cauldron or saucepan on the fire. When the pan is hot, pour vegetable oil and warm up. Place the meat, generously season with spices and brown.

2. Remove the cauldron from the heat. Salt the meat.

3. Peel, wash and chop the vegetables: onions - into large rings, carrots - into thin circles, garlic - into slices, potatoes - into large slices, eggplants and tomatoes - into circles of medium thickness. Sprinkle the eggplants with salt and leave for half an hour. After this, rinse and wring out.

4. Place onion rings on top of the meat. Lay out the vegetables layer by layer - carrots, garlic, potato wedges (salt), pepper.

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

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

Recipe 3. Khashlama with potatoes and chicken

Ingredients

one and a half kg of chicken carcass;

table salt;

three onions;

freshly ground pepper;

six tomatoes;

drinking water - 100 ml;

three pods of bell pepper;

white wine - 100 ml;

six potatoes;

four cloves of garlic;

parsley, cilantro and basil;

Cooking method

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

2. Peel and wash the vegetables. Cut the onions, tomatoes and zucchini into fairly thick rings, chop the pepper thin stripes, chop the garlic and herbs finely.

3. Place a layer of onion rings in a deep, wide-bottomed pan. Place chicken pieces on top of it. Layer the vegetables on top of the meat in the following order: bell peppers, fresh tomatoes, zucchini. Top everything with herbs and garlic.

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

Recipe 4. Khashlama with potatoes and quince

Ingredients

potato;

kg of brisket;

eight tomatoes;

glass of beer;

six onions;

spices for meat;

two pods of sweet pepper;

basil, parsley and cilantro;

garlic - head.

Cooking method

1. Wash the tomatoes, wipe with a towel and cut into circles. Cut out the stems with seeds from the pepper pods and cut the pulp into strips. We clean the onions, wash them and chop them into large rings or half rings. Rinse the greens, lightly dry and finely chop. Peel the potatoes and quinces, wash them and cut them into slices.

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

3. Take a cauldron and begin to place the ingredients in it in this order: tomato rings, onion rings, sweet peppers, chopped herbs.

4. Salt the meat, season with spices and mix. Place the brisket on top of the greens. Place garlic cloves on top. Now we begin to place the vegetables in reverse order. We fill everything with beer, and add the juice from the tomatoes here.

5. Place the cauldron on medium heat. When the contents begin to boil, turn the heat to low, cover tightly with a lid and simmer for two hours. Add potatoes and quince to the cauldron and cook for another hour.

Recipe 5. Khashlama with potatoes, lamb and mushrooms

Ingredients

1.5 kg lamb 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.

Cooking method

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

2. Wash the tomatoes, cut them into circles. Place half the tomatoes on top of the meat.

3. Place onions, cut into half rings, on top of the tomatoes.

4. Peel the bell pepper from seeds and chop into half rings. Place half the pepper on top of the onion layer.

5. Wash and cut the champignons into slices. Spread half over the onions. Repeat layers of vegetables in the same order.

6. Now fill the meat with vegetables with drinking water and beer in a 1:1 ratio. The liquid level should be no lower than 2 cm from the edge of the dish. Therefore, measure the amount of water and beer based on the size of your pan. Cover the pan with a lid and place it over high heat.

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

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

9. Remove the pan from the heat. Let the dish stand covered for ten minutes. Then use a slotted spoon to place the meat and vegetables on plates, add boiled potatoes and sprinkle everything with chopped herbs.

Recipe 6. Khashlama with potatoes in a slow cooker

Ingredients

beef ribs - 700 g;

30 ml vegetable oil;

three onions;

Adyghe salt;

three tomatoes;

100 ml red semi-sweet wine;

two pods of bell pepper;

six cloves of garlic;

five potatoes.

Cooking method

1. Cut the beef into large pieces. Add to water lemon juice, place the meat in this liquid and leave it in the cold overnight.

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

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

4. Peel the onions and chop into half rings. Remove the husks from the garlic and cut the cloves into thin slices.

5. Place onions on top of the meat, sprinkle with garlic and Adyghe salt.

6. Remove the bell pepper from the stalk with seeds and cut into strips. Cut the peeled potatoes into thick slices. Place a layer of bell peppers and potatoes on top.

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

• It is important to maintain the proportions of the liquid. Water or broth is taken at the rate of a glass per kilogram of meat.
• Add the juice formed when cutting tomatoes to the cauldron to make the dish juicy.
• You don’t have to add liquid to the cauldron with the ingredients. In this case, put it on the slowest fire and simmer for three hours.
• Prepare khashlama by tightly covering the pan or cauldron with a lid.
• Do not chop small potatoes, but add them whole.

So. let's go into nature and make a fire

and we begin to put everything in the cauldron. layers. There will be several layers (we had 2), so we divide all the products equally by the number of layers (including herbs, salt and pepper).

We cut everything into fairly large pieces.

on top of it are eggplants, sweet peppers (with the skin removed if desired. We were too lazy to do this):

tomatoes (remove their skins if you like), carrots (can be cut into smaller pieces), onions. It is advisable to cut the onion larger, because not everyone likes it boiled. It will be easier to throw it away. although I didn’t throw it away later, everything went with a bang:

salt, pepper, sprinkle generously with herbs, add bay leaf. You can even have 2 sheets :-).

and again: meat, eggplant

carrots, tomatoes

salt, pepper, herbs, laurel. You can safely throw in heaps of food, everything will boil down quite nicely.

pour light beer:

2 liters was enough. no more is needed, and adding water is also unnecessary. All vegetables will add their juice when boiled, and there will be enough of it. We throw some firewood into the dying fire and a cauldron on the fire:

As soon as it boils, we “turn up” the fire. at this stage it will already become clear that there is enough liquid. Let me remind you - this is not soup or porridge. this is khashlama. The liquid should cover the food. no more, no less.

All this, according to various estimates, should boil for 1.5-3 hours over low heat. It took us ~2 hours.

remembering to keep an eye on the low heat.

and after Catherine’s arrival we pour Alexandrovna’s light, pour it in, use it:

Bon appetit everyone.

z.y. 9-liter cauldron for 14 people (4 children). everything was gone, nothing was left.

Of course, traditional Armenian khashlama is made from lamb or, in extreme cases, beef. But khashlama with pork is a recipe that also has its place.

For example, I don’t like lamb for its specific smell, so I cook khashlama from pork. Another departure from traditional recipe- I don’t put potatoes in khashlama. Pork adds calories to the dish; you don’t want to weigh it down with potatoes. In my case, khashlama turns out to be quite aromatic, juicy and very tasty.

The dish is very simple to prepare. Let's prepare the products.

Cut the onion into half rings of medium thickness. Place the onions in a cauldron or a saucepan with a thick bottom.

Cut the bell pepper into thin strips and the carrots into slices. Place the vegetables on top of the onions.

Cut the pork on the bone into large pieces and place it on top of the vegetables. Season the meat well with salt and pepper.

Cut the eggplants into quarters and place them on top of the meat.

Cut the champignons into slices and also place them in the pan.

Cut the tomatoes into thin slices and place them on top of all the ingredients. Season the tomatoes generously with salt and pepper. If the dish is being prepared for a large family or company, then take a larger cauldron and repeat the layers several times, the main thing is that the layer of tomatoes is on top.

When all the ingredients of the dish are placed in the pan, cover it with a lid and place on low heat for 2 hours. Khashlama should not be interfered with during the cooking process. You shouldn't add water either, as the vegetables will release enough liquid to cook the meat.

Stewed meat, rich broth and aromatic vegetables - this is what we get in the end!

Place the finished khashlama with pork into portioned plates, sprinkle with fresh cilantro and serve hot.

Bon appetit!

Juicy shish kebab, which emits a dizzying smell, khorovats - baked vegetables that have managed to become saturated with the smell of smoke, the most tender dolma in the world, which was prepared without the use of fat... Just these descriptions alone begin to make your mouth water. What about khashlama? This is another delicious thing that deserves eloquent words.

Historical background

Before we talk about how to prepare khashlama, let's talk a little about the formation of Armenian culture. It is as ancient as the country itself. The culinary traditions of Armenia are no less than two thousand years old. From the very beginning of the existence of this people, its representatives were engaged in cattle breeding. Therefore, abundance and diversity poultry and the cattle could only be envied. Thus, Armenians always had an incredible amount of meat on their tables. Cattle breeding also affected the composition of various dairy dishes. These are mainly pickled wineskin and jug cheeses. Fermented milk products are no less popular. Drinks and dishes of traditional Armenian cuisine are often made from them.

Agriculture in Armenia is as ancient a craft as cattle breeding. Hence wide range grain crops in the kitchen. Also, many Armenian dishes contain legumes. A lot of greens and vegetables are another feature of the dishes of this country.

Armenians have always cooked food over fire. Tonir is a traditional clay oven, which is also actively used in modern cooking in the country. All kinds of cereals and soups are cooked in it, bread is baked, vegetables are baked, poultry and fish are smoked, and other various dishes are prepared.

Well without meat

Armenian meat dishes are a kind of cult. Among the oldest and simplest dishes are pasterns, of course, shish kebab, dishes made from whole poultry carcasses, and meat kchuchi. They are still prepared today in accordance with technologies that were used one and a half thousand years ago. Khashlama is also especially popular.

Every Armenian knows how to prepare khashlama, although today it is quite difficult to determine exactly which one. national cuisine she relates. All Caucasian peoples consider this dish to be their traditional dish. But in all countries, khashlama is prepared in different ways.

Some features of khashlama

This one takes a long time to prepare. The young carcass must be simmered over low heat for about three to four hours. If the meat is older, it will take twice as long. Khashlama has one peculiarity. To create it, you will have to purchase three times more meat than all other ingredients. You only need to take just a little bit of broth.

How to prepare khashlama? It all depends on which people’s recipe you will use to make it. For example, in Georgia they put a lot of vegetables and herbs in it. Cooks from other countries use different spices and beer in their recipes. There are a huge number of ways to prepare khashlama, and it is quite difficult to indicate the most correct one.

The most important rules

In order to prepare khashlama, you can buy any meat. It doesn't always have to be filet or tenderloin. Beef, lamb, and veal are suitable, but pork is used extremely rarely. The meat may or may not have a bone. When intending to make a dish with vegetables, the cook must cut them into large pieces. Then add it to the already cooked meat. First of all, put onions, followed by potatoes, eggplants, tomatoes, etc. There is no need to salt the dish while it is simmering. This spice is added either five minutes before the end of stewing, or in an already prepared dish. No plates are used to serve khashlama. It is presented in clay bowls.

Chicken khashlama

Although the most common meat used in this dish is lamb, chicken can also be used. In principle, khashlama made from poultry is just as tasty as that made from lamb. For the dish you will need the following ingredients:

• One kilogram of chicken meat.
• One hundred grams of frozen green beans.
• Five potatoes.
• One onion.
• Two bell peppers.
• One large carrot.
• Three tomatoes.
• Three cloves of garlic.
• Salt and spices.

First you need to boil the bird. Chop the onion and carrots and fry in a cauldron. Now add the finely chopped bell pepper and keep it on the stove for about five minutes, but do not forget to stir the vegetables occasionally. While all this is simmering, peel the tomatoes and chop them. We also put the tomatoes in the cauldron and let the products simmer for another five minutes. After that, pour them in and boil the resulting soup. Cut the potatoes into slices, place them in a container with vegetables and bring to a boil. We cut the bird into small pieces, add them to the broth, then add the beans. Salt, sprinkle with spices and continue cooking the dish until the potatoes are cooked. Chicken khashlama is not just tasty, but also incredibly aromatic. Having tried this delicacy once, you will no longer be able to deny yourself the pleasure of preparing it again and again.

What about lamb?

To prepare traditional khashlama based on sheep meat, you will need almost the same products as for the chicken dish, but with some changes. Next, we will tell you in detail about what components are included in the food and how to prepare it. Lamb khashlama is a traditional dish, the recipe of which is known, perhaps, to every resident of Armenia.

So, we take two kilograms of meat, tomatoes and bell peppers, one and a half kilograms onions, a large bunch of parsley and dill. You should also prepare one and a half glasses of light beer, one kilogram of new potatoes and ground black pepper, peppercorns, basil, salt, and a mixture of spices for the lamb to taste. It is best to purchase ribs, then the Armenian khashlama will turn out the way it is prepared in the country of origin. First you need to cut the side of the lamb crosswise. After this, use a knife to cut the layer into separate parts and put them in a bowl.

And now the vegetables

Vegetables are cut in the following way: tomatoes and peppers in circles, onions in large half rings, greens in large pieces. The food is prepared in a large, approximately eight-liter cauldron. We begin to place half of all products into it in layers: first onions, then meat, then peppers and tomatoes. Sprinkle a lot of herbs on top, salt and add half the seasonings. Now you can lay out the remaining products on top in layers in the same order. When everything is laid out, fill the khashlama with beer. Close the cauldron tightly with a lid and place it on the stove. Simmer the dish over low heat for one hour. During this time, prepare a side dish of young potatoes. When all the dishes are cooked, we begin the meal. Bon appetit!

Modern influence

Thanks to current technologies, khashlama (photo presented above) is prepared much faster. You can make it in a slow cooker, which many housewives have at their disposal. Take these products:

• 800 grams of any meat.
• Two carrots.
• Two eggplants.
• Two tomatoes.
• One onion.
• Three sweet peppers.
• 300 grams of champignons.
• Salt and spices to taste.

The most great job The task you need to do is to place all the products one by one in the multicooker cup. The first layer is onion, chopped into half rings, the second is carrots (in rings), the third is coarsely chopped meat. Now add salt and pepper, eggplants (in half rings). Next, add salt and arrange the mushrooms. The very last tier is tomatoes. Sprinkle with spices. Select the “Extinguishing” mode and leave the khashlama for three hours.

Now the reader knows different ways how to cook khashlama.