Khashlama is a recipe for Caucasian cuisine, which has been recognized by cooks and eaters far beyond its territorial homeland. The execution of a simple culinary technology will provide an opportunity to fully enjoy the excellent characteristics of the dish.
How to cook hashlama?
Khashlama is a dish of stewed vegetables with meat . In the classical version lamb is used, but there are a lot of varieties of the meat with other meat varieties.
- Vegetable composition of hashlama can include onions, carrots, bell peppers, eggplants, potatoes, tomatoes, garlic, and also quince.
- It is mandatory to use an abundance of fresh herbs: coriander, parsley, basil, which is added at the initial stage of cooking or at the end of the process.
- Sliced in large slices, the ingredients in the original must languish in their own juice, but many recipes assume the addition of wine, beer, water or broth.
- Spices for hashlama can be selected, guided by your taste, or simply season the dish with a laconic set of salt and pepper.
Hashlama from beef - recipe
Hashlama, the recipe of which is performed with beef, turns out to be fragrant, rich and nutritious. The presented vegetable set can be corrected by adding other components or replacing them with the proposed ones. Grated garlic in the mortar is preferably added directly to the dish dish before serving.
Ingredients:
- beef - 1,5 kg;
- onions and carrots - 1 pc .;
- root and stems of celery - 50 g;
- garlic - 2 teeth;
- tomatoes - 400 g;
- laurel - 3 pieces;
- thyme - 1 branch;
- salt, pepper, spices, herbs.
Preparation
- In a large cauldron or stew-pans lay slices of meat.
- On top spread a large sliced carrots, root and stalks of celery, onions and tomato slices.
- Add laurel, spices, thyme, salt, pour a glass of water.
- After boiling, reduce the heat and cover the container with a lid.
- Tasty hashlama from beef will be ready in 2,5-3 hours of quiet languor.
- When serving, the dish is supplemented with garlic and sprinkled with greens.
Khashlama from pork with potatoes
The preparation of hashlama according to the following recipe assumes the use of pork as a meat base. Suits both the flesh, and the meat on the bone, ideally ribs. The best addition to this product will be potatoes, eggplant slices, sweet peppers and necessarily fresh tomatoes, cut into halves or quarters.
Ingredients:
- pork - 1,5 kg;
- potatoes and tomatoes - 5-6 pcs .;
- eggplants and sweet peppers - 2 pcs .;
- onion - 3 pieces;
- carrots - 1 piece;
- garlic - 4-5 teeth;
- tomatoes - 400 g;
- water - 1 glass;
- laurel - 3 pieces;
- salt, pepper, spices, herbs.
Preparation
- The pork and vegetables are cut into large quantities, stacked in layers, each podsalivaya, interspersed with greens and garlic.
- Pour water and have a container on the stove.
- After the boiling of the content, the heat is reduced to a minimum.
- Khashlama from pork will be ready after 2 hours of quenching under the lid.
- Add a little garlic and greens to the container, mix and give another 15 minutes to brew.
Hashlama from fish - recipe
Khashlam, whose simple recipe will be described as follows, is extremely popular in Armenia. Instead of meat, trout is added to the dish, which gives it a characteristic fishy taste and a stunning flavor. Vegetables are saturated with juices of saturated broth, acquiring unusually original characteristics.
Ingredients:
- trout - 1 kg;
- potatoes and tomatoes - 4 pcs .;
- sharp and sweet peppers - 2 pcs .;
- onion - 2 pieces;
- carrots - 1 piece;
- water - 1 glass;
- laurel - 2 pieces;
- salt, pepper, tarragon, dill, mint, grain of pomegranate.
Preparation
- Clean and cut large fish and vegetables.
- Lay the layers of the components, flavoring each with salt, tarragon and dill.
- Pour in water, throw laurels and tantalize the components under the lid for 40 minutes.
- Finished hashlama from fish is served with fresh herbs and pomegranate seeds.
Khashlama from horse meat - recipe
Hashlama, the recipe for which involves the use of horse meat, is one of the delicious versions of the dish and is prepared exclusively with a quince. Add to the composition can and lamb, cutting off the slices of fat and laying the bottom of the kazan first layer. The amount of hot pepper is adjusted to taste and depending on the degree of its stinging.
Ingredients:
- horsefish - 1,5 kg;
- fat crooked - 100 g;
- quince - 4 pieces;
- tomatoes - 6 pcs .;
- sweet peppers - 5-6 pieces;
- onion - 3 pieces;
- garlic - 2 heads;
- chili pepper - 2 pcs .;
- laurel - 3 pieces;
- greens - 2 bunches;
- salt, pepper, spices.
Preparation
- At the bottom of the kazana put the fat.
- Onions are laid on top, and then peppers, podsalivayut.
- Then spread the slices of meat and quince, sprinkling the layers with salt, greens, seasonings and garlic.
- The last layer is spread tomatoes, salt.
- Place the container on the stove and heat the contents under the lid to a boil, adding water if necessary.
- Stew the dish on a quiet fire for 3 hours.
Chashlama from chicken with potatoes - recipe
Khashlama is a recipe that can be performed with chicken, thereby obtaining a lighter but no less nutritious dish, the characteristics of which can be both very spicy and dietary, if you do not add spicy seasonings, peppers and garlic. Zucchini in the composition can be replaced with eggplant or quince.
Ingredients:
- chicken - 1,5 kg;
- potatoes - 4-5 pieces;
- zucchini - 2 pcs .;
- tomatoes - 6 pcs .;
- sweet peppers - 2-3 pcs .;
- onions and carrots - 1 pc .;
- garlic - 4 teeth;
- greens - 2 bunches;
- salt, pepper, spices.
Preparation
- In the cauldron lay chicken, alternating with layers of vegetables, podsalivaya each and sprinkling with herbs and garlic.
- Pour a little water or broth, bring the contents under the lid to a boil, reduce the heat.
- After 2 hours of languishing hashlama from the chicken will be ready.
Hashlama in Armenian - recipe
The Armenian hashlama from mutton ribs is amazingly fragrant and terrificly appetizing. A typical taste of the food is achieved by adding saffron, paprika and Caucasian spices. As a last, a mix of hops-suneli or uhjo-suneli is suitable. Next is a version of the dish with potatoes, instead of which you can take if you have a quince.
Ingredients:
- lamb ribs - 1.5 kg;
- potatoes - 3 pieces;
- tomatoes - 6 pcs .;
- sweet peppers - 3 pcs .;
- onion - 2 pieces;
- hops-suneli, paprika and saffron - to taste;
- greens - 2 bunches;
- salt pepper.
Preparation
- In a deep container with a thick bottom lay portions of meat and vegetables, flavoring the layers with salt, pepper, spices.
- Add a little water, bring the mass to a boil under the lid, reduce the heat.
- After 3 hours of languishing hashlama in Armenian flavored with greens and served to the table.
Hashlama in Chuvash
Chuvash hashlama at home, the recipe for cooking which presupposes a wind-driven thermal treatment, can be prepared on veal ribs or other meat chosen for your taste. The resulting dish will please especially saturated flavor characteristics and a stunning incomparable scent.
Ingredients:
- calf ribs - 1.5 kg;
- potatoes - 1.5 kg;
- tomatoes - 1 kg;
- sweet peppers - 2 pcs .;
- onion - 2 pieces;
- stalks of celery - 100 g;
- greens - 2 bunches;
- salt pepper.
Preparation
- In the oily cauldron lay meat, onions, podsalivayut.
- Add potatoes, celery, peppers and tomatoes seasoning the layers with salt.
- Cover the container with a lid and send it to a heated oven for 170 hours for 2 hours.
- Serve hashlama, generously sprinkled with herbs.
Hashlama in Georgian from beef - recipe
Georgian hashlama, the classic recipe of which is performed in the original with mutton bacon, has decent taste characteristics when using beef. You can serve meat as with the broth, and just with fresh vegetables, lots of greenery and marinated in a solution of vinegar onions.
Ingredients:
- beef brisket - 2 kg;
- garlic - 2 heads;
- coriander and parsley - 1 beam;
- laurel - 2 pieces;
- onion - 2 pieces;
- the roots of celery, parsley and carrots - to taste;
- salt pepper.
Preparation
- In the pan lay portions of meat, pour water, add bulbs, roots, salt.
- Cover the container with a lid and boil the contents with a quiet boil for 4 hours, adding 20 minutes before the end of laurel cooking.
- Served hashlama in Georgian with or without broth, but always with garlic and herbs.
Hashlama on beer
Especially original characteristics are the cooked appetizing hashlama from mutton with beer. Foam drink not only fills the ingredients of the dishes with unique flavor notes, but also softens the meat fibers, due to which the product becomes as gentle as possible and simply melts in the mouth.
Ingredients:
- lamb - 1,5 kg;
- potatoes, tomatoes, carrots - 1 kg each;
- sweet pepper and onion - 700 g;
- beer - 1 l;
- coriander and parsley - 1 beam;
- laurel - 2 pieces;
- salt pepper.
Preparation
- Meat and vegetables are laid in a container layers, salt each, pepper, seasoned with herbs.
- Pour the contents of beer, throw laurels and, if desired, cloves of garlic.
- Cover the vessel tightly with a lid and puff for 2.5-3 hours.
Hashlama in the multivariate
Especially qualitatively it will turn out to prepare a dish in multivark. The device itself will determine the proper power for quietly languishing foods, in which each component will acquire the desired softness, but retain the integrity of the slices. Instead of water in this case, a red semisweet wine is added.
Ingredients:
- beef - 1 kg;
- potatoes, tomatoes - 0.5 kg each;
- sweet pepper and onions - 2 pcs .;
- garlic - 4 teeth;
- wine - 100 ml;
- hops-suneli - 1 teaspoon;
- salt, pepper, butter, greens.
Preparation
- In the multicast-pour oil is poured, laying meat and vegetables, splicing layers with salt, garlic and greens.
- Turn on the "Quenching" mode for 3 hours.
- Finished hashlama with potatoes, seasoned with greens.
Khashlama in the cauldron - recipe
Hashlama at the stake is a recipe of an authentic version of the Caucasian dish, which in this performance is considered as tasty and aromatic as possible. The most difficult part in the process of implementing the technology is to ensure the proper heat of the coals to hold the barely perceptible languor of the components of the cauldron and delicate cooking them.
Ingredients:
- lamb or beef - 1,5 kg;
- onions, carrots and tomatoes - 1 kg each;
- sweet pepper and eggplants - 0.5 kg each;
- light beer - 1 l;
- laurel - 2 pieces;
- salt, pepper, herbs.
Preparation
- In Kazan, lay meat and vegetables, repeating the layers 2 times and sprinkling each with salt, pepper and abundant greens.
- Pour beer and bring to a boil over high heat.
- The next three hours of hashlama in the cauldron on the fire should barely languish under the lid.