Khashlama in Armenian

There are a lot of khashlama recipes; it is cooked over a fire and at home. It is a delicious, warming and nutritious dish that is somewhere between soup and vegetable stew. According to your preferences, you can cook it with different types of meat: lamb, pork, beef or chicken.

Khashlama on beer has a special aroma and taste, and in a cauldron on a fire it is revealed even better. And another positive side of this dish is its variability, you can change or add any ingredients to your recipe to your liking.

Khashlama in Armenian is a thick soup made from lamb, pork or chicken meat with a lot of vegetables. It should be served hot, generously sprinkled with fresh herbs.

Khashlama in Armenian is prepared with the addition of beer, and sometimes there are options with red wine. It is the latter that we will cook according to this recipe. The technology for making khashlama is about the same: we cut the meat with vegetables and put them in a deep frying pan or saucepan, seasoning with salt and spices. The final step before stewing is adding wine. This will give the dish a reddish hue and an interesting aftertaste. Definitely worth a try!

Khashlama is an ideal dish for those housewives who do not like to bother in the kitchen for a long time, but at the same time must satisfyingly feed the whole family. All you need is to put chopped vegetables in a stewing dish, layering them with meat and spices. We'll do the rest on the stove, because you don't even need to stir the food during cooking.

Many people perceive khashlama as a kind of soup. However, this is not quite true. The dish consists of stews and vegetables with a little broth. This is a juicy hearty meal that will replace both the first and the second. We serve khashlama with boiled potatoes and always with a lot of greens.

Fans of Caucasian dishes will appreciate this aromatic and hearty lamb and beer dish, which is essentially a hot stew of vegetables and meat. This khashlama is often prepared in nature.

Lamb khashlama with eggplant belongs to the classics of Caucasian cuisine. This vegetable goes well with meat, quickly absorbs the aromas of seasonings and spices and does not boil over long-term stewing. We prepare khashlama with the addition of beer, which will be the Armenian version of the dish. If you stew khashlama in a special Afghan cauldron (in which the dish is cooked under pressure), the cooking time is halved. You can also stew in a regular cauldron.

Without much effort, you can cook this original Caucasian dish at home and delight your guests and loved ones with a delicious lunch. Lamb ribs are best for this hashlama. We cook with beer and add potatoes to the dish for satiety.

Lamb khashlama with the addition of potatoes will be a healthy, hearty and nutritious lunch for you. It is being prepared in a cauldron. Lamb and vegetables are laid out in sequence and stewed in their own juice. The foods listed in the recipe before the quince are a must for khashlama. Add the rest to your liking. If you want to make a soup-like khashlama, you can add beer or water.

For those who want to treat them with something new instead of the traditional barbecue when going out with friends to nature, an interesting recipe for lamb khashlama on the fire is offered. The dish is tasty, aromatic and will be an excellent snack for any drink.

So that the Armenian-style lamb khashlama does not become a simple stew during cooking and does not lose its oriental aroma and flavor, you need to know some cooking secrets. Prepare the dish only from young lamb and use meat on the bone for a rich taste. Place the ingredients in a cauldron or stewpan with a thick bottom (the dish will burn in another dish) in a certain sequence. Khashlama is stewed in its own juice with the addition of a small amount of beer, which makes the meat softer and juicier.

Lamb khashlama in a cauldron is a real homemade meal. It is not difficult to prepare it. Lamb can be taken with bones, that is, the one from which it is no longer possible to cook pilaf or shish kebab. Meat and vegetables are stacked in a cauldron in layers, and the more layers, the tastier. Khashlama is prepared in a cauldron without adding liquid and oil at all.

Lamb khashlama with potatoes will be a hearty and tasty set lunch for you, as it includes both the first and the second course. Potatoes can be stewed with meat and vegetables, or they can be cooked separately. Be sure to add greens to the dish; green onions, cilantro and basil are the best for khashlama. We also add a little aroma in the form of fresh mushrooms. Use the special hashlama seasoning as a spice.

Khashlama in Armenian from beef and potatoes will be a very satisfying and tasty dish for you, as well as the first and second at the same time. We will cook with preliminary frying of meat in a cauldron or ordinary rooster, which speeds up the cooking process. Cooking khashlama from young beef or lamb, whichever you prefer.

The Armenian khashlama is distinguished from other recipes of this dish by the use of beer. It is beer that gives khashlama its special smell and taste. The meat is soft and tender, and the vegetables do not lose their shape. The dish is prepared in a cauldron. According to this recipe, you can cook Armenian khashlama with beer both outdoors and on an electric or gas stove.

This delicious Caucasian food is prepared simply and does not take much work and time of the hostess. The recipe will also appeal to novice young housewives. A dish of young beef is prepared in a cauldron or saucepan with a thick bottom. Meat and vegetables are stacked in layers so that they are stewed evenly. No water is added to the dish, only beer to speed up the cooking of beef, and fresh vegetables provide enough juice.

Khashlama, cooked in nature and over a fire, will be an excellent alternative to traditional barbecue. It is not difficult to prepare it. Most of the time is spent on stewing the dish, and you only need to put firewood on the fire so that the khashlama boils quietly.

Beef khashlama belongs to the category of thick Caucasian soups made from a large amount of meat and vegetables with spices and herbs. Khashlama in Armenian is a variety of them. The dish is prepared in a cauldron or a saucepan with a thick bottom so that the ingredients do not burn and practically in their own juice, only a little beer is added to speed up the cooking process.

Khashlama, as a traditional dish of Armenian cuisine, can be prepared by any housewife, following the technology of the recipe. It takes a long time to cook due to long-term stewing of meat with vegetables, and less vegetables are put into the dish than meat. You can cook khashlama both in a cauldron and in a saucepan with a thick bottom.