A dish of hashlam, tasty and useful, is very popular among Caucasians, and not only. Preparation hashlama - a simple matter, even for those who are not too fond of cooking.
There is a great variety of variations in the preparation of this dish, probably every Caucasian family has its own special recipe for cooking hashlama. You can still highlight the general principle of cooking - it's meat with vegetables, laid in layers in a saucepan or cauldron and cooked (or stewed) in its own juice.
How to cook hashlam?
Ingredients:
- about 1 kg of lamb or veal meat, better on bone;
- 500 g of onions;
- 500 g of ripe, dense tomatoes;
- 500 g of sweet pepper;
- 200 g of carrots;
- 1 glass of red or pink rose unglazed wine (preferably home);
- greens (parsley, coriander, basil, tarragon);
- salt;
- pepper fragrant peas;
- cloves;
- pepper black ground.
Preparation:
How to cook hashlama from lamb or veal? We put half of the onions cut into rings into thick-walled dishes (cauldron or saucepan). On top lay out the meat, cut into large enough pieces. Peeled sweet peppers cut into large and spread on the meat from above. Blanch the tomatoes and peel them (you can not do this). We cut the tomatoes into large slices and lay them on the pepper. The last layer is laid out the remaining chopped onions and carrots, cut into small cubes. Fill with a mixture of table wine and water. You can use beer (without preservatives) or just water. Cover the lid and put it on a small fire. Meat and vegetables will soon be filled with juice, in which everything will be cooked. Stew until meat is ready, without stirring! Prepare the hashlama neatly in portions plates or soup cups, add crushed herbs and garlic, season with black and red pepper, and can be served to the table. We will serve lavash or flat cakes with hashlama.
Khashlama from poultry
Tastes good and hashlama from chicken or turkey. Dishes from turkey, by the way, are very popular in the Caucasus. Khashlama from poultry meat is light and gentle - this food is very well absorbed by the body, it can be recommended for dietary nutrition.
Ingredients:
- 2-3 chicken legs;
- 2-3 onions;
- 2 carrots;
- 5-6 dense ripe medium-sized tomatoes;
- 4-5 cloves of garlic;
- 2-3 sweet red peppers;
- 1 small zucchini;
- You will also need a glass of white or pink unglazed wine;
- greens (basil, parsley, coriander, tarragon);
- dry spices - to taste.
Preparation:
All the previously prepared ingredients are laid out in layers in a deep saucepan (can be cauldron) or a thick-walled pan. The first layer - onions, cut into rings. Top - carrots, sliced