Khashlama - 10 step-by-step cooking recipes

Khashlama is a hot liquid dish common throughout the Caucasus. In culinary books, it is mentioned as one of the oldest Armenian dishes. Of course, the recipe for this hearty dish is also known here. 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 languish in their own juice, so the dish has a rich taste and aroma.

Cooking time: 4 hours.

Cooking time: 40 minutes

Servings: 8.

• 
  Wash vegetables and meat. Chop the lamb into portions.
• 
  Cut the onion into half rings. Pour vegetable oil into the cauldron and put 1/3 of the onion.
• 
  Cut the bell pepper into strips, put 1/3 of the total weight on top of the onion.
• 
  Next, add a layer of 1/3 sliced ​​tomatoes.
• 
  Place half of the lamb on the vegetable "pillow", salt and season to taste.
• 
  Next, lay out the 1/3 onion, pepper and tomato layers again.
• 
  Put the meat layer on the vegetables, salt and season it.
• 
  Finish the khashlama with the remaining vegetables.
• 
  Close the cauldron tightly with a lid and put it on low heat. Cook khashlama for 3-4 hours, the dish should languish in its own juice. Serve hot khashlama with fresh herbs and pita bread.

Bon Appetit!

Armenian khashlama on beer

A delicious and hearty Armenian dish that is not simmered. Thanks to the special cooking technology, the meat turns out to be very tender and itself lags behind the bone.

Cooking time: 3.5 hours.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Lamb - 500 gr.
• Tomatoes - 2 pcs.
• Onions - 3 pcs.
• Carrots - 1 pc.
• Bulgarian 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 heavy-bottomed saucepan, rooster, or cauldron.
2. Peel the onions and carrots and cut into thin slices. Spread the vegetables on top of the meat.
3. Peel the potatoes, cut into sticks and also put in a saucepan, add salt to taste.
4. Cut the tomatoes into wedges. Place the tomatoes and herbs on top of the potatoes and pour in the beer.
5. Cover the saucepan with a lid and put on low heat. Simmer the dish for 2 to 3 hours.
6. When the meat and vegetables are cooked through, stir the khashlama and serve.

Bon Appetit!

How to cook beef khashlama in Armenian?

Khashlama in Armenian is slightly different from the recipes that are 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 minutes

Servings: 8.

Ingredients:

• Beef - 2-2.5 kg.
• Bulgarian pepper - 2 pcs.
• Tomatoes - 4-5 pcs.
• Potatoes - 2-4 pcs.
• Bulb onions - 1-2 pcs.
• Dill - 1.5 bunches.
• Beer - 100 ml.
• Salt to taste.
• Saffron to taste.
• Hmeli-suneli - to taste.
• Ground paprika - to taste.

Cooking process:

1. Peel the onion, cut into half rings and put in a cauldron.
2. Cut the beef into small pieces and lay 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 wedges. Place the vegetables in a cauldron.
4. Peel the potatoes, rinse and cut into bars, add them to the cauldron.
5. Rinse the greens and chop finely with a knife, pour it into the cauldron. Pour in beer at the end.
6. Close the cauldron with a lid and put on low heat. Simmer the dish for 2.5-3 hours. Stir the finished dish and serve hot.

Bon Appetit!

Lamb khashlama with potatoes and vegetables

A delicious and colorful dish of lamb and seasonal vegetables is easy to prepare. Although khashlama is a hearty meat dish, it doesn't take a lot of effort to prepare.

Cooking time: 4 hours.

Cooking time: 30 minutes.

Servings: 6-8.

Ingredients:

• Lamb ribs - 1.5 kg.
• Potatoes - 6 pcs.
• Bulgarian 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.
• A mixture of peppers to taste.

Cooking process:

1. Cut the tomatoes into slices and put half in a cauldron.
2. Next, lay out a layer of lamb ribs, salt and season to taste, add chopped garlic.
3. Peel the bell pepper from seeds and partitions, cut into strips and put half into a cauldron.
4. Next, add the thinly sliced ​​potatoes.
5. Green beans can be used fresh or frozen, lay a layer on top of the potatoes.
6. Finish off the hashlama with the remaining peppers and tomatoes.
7. Season with salt and sprinkle with chopped herbs. As a rule, vegetables provide a sufficient amount of juice, so there is no need to pour in water, but during the cooking process, you can check the condition of the khashlama and add water if necessary.
8. Simmer the dish covered over low heat for 3-4 hours. Stir before serving.

Bon Appetit!

Juicy pork khashlama on the stove

Khashlama is a hearty meal for the whole family that is equally good for lunch and dinner. Pork is simmering with vegetables over low heat, so you immediately get both the main dish and the side dish to it. It is usually served with pita bread.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Pork - 0.8 kg.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 10 tooth
• Potatoes - 5 pcs.
• Bulgarian pepper - 3 pcs.
• Eggplant - 2 pcs.
• Tomatoes - 5 pcs.
• Water - 300 ml.
• Salt to taste.
• Hmeli-suneli - to taste.
• Fresh cilantro to taste.
• Vegetable oil to taste.

Cooking process:

1. Put the cauldron on the fire, heat the oil. Lay out the meat, season it with hop-suneli 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 circles, and put them in a cauldron.
5. Finely chop the garlic cloves, put half in a cauldron.
6. Peel the potatoes, cut them into thin slices, add them to meat and vegetables.
7. Put the bell pepper on top of the potatoes.
8. Rinse the eggplants, cut into circles, lay them out in an even layer.
9. Place tomato slices on top of the eggplant. Season with salt and water.
10. Close the cauldron lid and put it on low heat, simmer for 2-2.5 hours. After that, add the remaining garlic, stir, turn off the heat and leave the dish for 15-20 minutes.
11. Serve hot khashlama with fresh bread or lavash.

Bon Appetit!

A simple and delicious recipe for homemade chicken khashlama

According to the classic Armenian recipe, khashlama is prepared on the basis of lamb or beef meat. However, if you prefer lighter and less nutritious meals, then you can take chicken and a large amount of vegetables.

Cooking time: 115 minutes

Cooking time: 55 minutes

Servings: 5-6.

Ingredients:

• Chicken - 0.5 kg.
• Eggplant - 1 pc.
• Tomatoes - 2-3 pcs.
• Bulgarian pepper - 2 pcs.
• Bulb onions - 1 pc.
• Carrots - 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, continue to fry over medium heat.
3. After 2-3 minutes, add the chopped bell pepper.
4. Cut the eggplants into cubes, the tomatoes into slices. Put the vegetables in a cauldron, add salt and spices. Cover the cauldron and simmer over low heat for 1 hour.
5. After that stir the dish, add the chopped onion and serve the khashlama on the table.

Bon Appetit!

How to cook beef khashlama with potatoes?

Recipe for a thick and tasty roast beef and potatoes. In eastern countries, such a dish is called khashlama. It turns out to be very rich even on the stove in a saucepan.

Cooking time: 150 minutes

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Fillet of beef - 300 gr.
• Bulgarian pepper - 1 pc.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb 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, cover with water, bring to a boil and rinse. Then transfer the meat to a saucepan, where the khashlama will be prepared.
2. Cut the onion into half rings, the tomatoes - into slices, the bell pepper - into strips, pass the garlic through a press. Add vegetables to the pot.
3. Peel the potatoes and cut into large slices, put them in a saucepan with the rest of the ingredients.
4. Season with salt, add ground pepper, cover the pan and simmer the khashlama over low heat for 2 hours.
5. Stir the finished dish, sprinkle with chopped herbs and serve hot.

Bon Appetit!

A step-by-step recipe for making khashlama over a fire in a cauldron

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

Cooking time: 180 minutes

Cooking time: 40 minutes

Servings: 5-6.

Ingredients:

• Lamb - 0.5 kg.
• Tomatoes - 3 pcs.
• Bulb onions - 3-4 pcs.
• Carrots - 1 pc.
• Potatoes - 5-7 pcs.
• Parsnip root - 1 pc.
• Bulgarian pepper - 2 pcs.
• Cilantro - 3-4 branches.
• Salt to taste.

Cooking process:

1. Prepare all the required ingredients according to the list.
2. Cut the meat into portions, tomatoes, onions, potatoes, carrots, peppers and parsnip root into slices.
3. Put meat on the bottom of the cauldron, 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. Top with salt and chopped cilantro.
6. Put the cauldron on the fire, simmer the dish for 2-2.5 hours.
7. Stir the khashlam before serving. Serve hot with fresh bread.

Bon Appetit!

Classic Chuvash-style 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 the Chuvash-style khashlama, which increases the nutritional value of the dish.

Cooking time: 3 hours.

Cooking time: 40 minutes

Servings: 4.

Ingredients:

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

Cooking process:

1. Rinse the pork, dry and cut into large cubes.
2. Place tomato slices in the bottom of a saucepan and sprinkle lightly with salt.
3. Put the pork on top of the tomatoes, salt and season it.
4. Place some bell pepper and half potatoes on the meat.
5. Then lay the remaining tomatoes, potatoes and bell peppers in layers, salt and season to taste.
6. Cover the saucepan with a lid, put on low heat and simmer the khashlama for 2.5-3 hours.
7. Arrange 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 with vegetables. You can cook it on the stove in a saucepan, on a fire in a cauldron or in a slow cooker. The dish always turns out to be rich and satisfying, since vegetables are stewed with meat, the broth is saturated with all these tastes.

Cooking time: 190 minutes

Cooking time: 40 minutes

Servings: 5.

Ingredients:

• Beef - 700 gr.
• Bulb onions - 3 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 2 pcs.
• Potatoes - 5 pcs.
• Garlic - 6 tooth
• Red wine - 100 ml.
• Salt to taste.
• Vegetable oil - 1 tablespoon
• 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. Lubricate the multicooker bowl with vegetable oil. Cut the tomatoes into slices and place half in a bowl.
3. Place the beef on top of the tomatoes in one layer.
4. Cut the onion into half rings, the garlic into thin slices. Spread onion and garlic on top of the meat, sprinkle with salt.
5. Cut the bell peppers into strips, the potatoes into slices. Lay out these two layers, sprinkle the potatoes with a little salt.
6. Place the remaining tomatoes on top of the potatoes, season them. Pour wine into a bowl, close the lid of the multicooker 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 languishing at low temperatures, khashlama turns out to be very juicy and tasty.

Bon Appetit!