There is still debate about the origin of hashlama.
Some argue that this is a classic Armenian dish, while others are sure that Georgia is its homeland. that his homeland is Georgia. This is a hearty meal made from meat and vegetables.
Khashlama with potatoes - the basic principles of cooking
The main ingredient in this dish is meat. Traditionally, it is beef or lamb, but if you like pork, you can use it. Those who are contraindicated in fatty foods can cook hashlama from chicken.
In addition to meat, you will need vegetables and herbs. This is the case when the preparation does not need to adhere to the exact amount of ingredients. The main thing is that there should be a lot - meat, greens and vegetables.
For cooking, take a tenderloin or ribs. As for vegetables, they should be fresh and fleshy.
Hashlama is prepared in a cauldron or pan with a wide bottom.
Vegetables are peeled and cut into large enough slices. They wash the meat, cut off all the excess and cut into portions.
Onions are cut into thick half rings, pepper strips, potato wedges, tomatoes rings or half rings.
Vegetables and meat are layered in a cauldron. Each pepper and salt. We cover everything and put on a slow fire. Vegetables and meat will let juice in which the ingredients will be stewed for two to three hours.
Recipe 1. Khashlama with potatoes and veal
Ingredients
kg fillet of veal;
four large potato tubers;
eight fresh tomatoes;
salt;
four medium onion heads;
spices;
drinking water - 200 ml;
two pods of bell pepper;
a glass of beer;
garlic - head;
two branches of basil;
a bunch of parsley;
half a bunch of cilantro.
Cooking method
1. We wash the veal and cut into portions.
2. Peel, wash and chop the vegetables: tomatoes - medium rings, chopped pepper with thin straws, cut the onions in half rings, leave the whole potatoes, chop the greens finely.
3. In a saucepan we spread the circles of tomatoes with a layer of three centimeters, on top of them we put onions, then bell pepper and herbs.
4. Salt the veal and season with spices, spread on top of the greens. We shift the meat with garlic, sliced in plates.
5. On top of the meat again lay the vegetables in layers: greens, peppers, onions, tomatoes. Stir the beer with tomato juice and water. The resulting mixture is poured into the contents of the pan.
6. We put on a slow fire. As soon as the contents begin to boil, cover with a lid and simmer for two to three hours. Put the potatoes in a pan an hour after the start of cooking. Put the finished dish in plates and serve hot.
Recipe 2. Khashlama with potatoes and pork
Ingredients
one and a half kg of 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;
carrot - two pcs.
Cooking method
1. Wash the pork under the tap. Cut the meat into small pieces, if we use ribs, cut them into bone. We put the cauldron or pot on the fire. When the dishes heat up well, pour the vegetable oil and warm. We spread the meat, generously season with spices and brown.
2. Remove the cauldron from the fire. Salt the meat.
3. Peel, wash and chop the vegetables: onions - in large rings, carrots - in thin circles, garlic - in slices, potatoes - in large slices, eggplant and tomatoes - in medium-thick circles. Sprinkle eggplant with salt and leave for half an hour. After that, rinse and wring.
4. Onion put onion rings on top of the meat. We spread the vegetables layer by layer - carrots, garlic, potato wedges (salt), pepper.
5. We continue to spread vegetables - eggplant, fresh tomatoes, salt again. Fill with drinking water, tightly cover and set on low heat.
6. After two hours, add chopped garlic, mix the dish and turn off the heat. Let it brew for about ten minutes and serve with herbs.
Recipe 3. Khashlama with potatoes and chicken
Ingredients
one and a half kg carcass of chicken;
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;
zucchini.
Cooking method
1. Rinse the chicken carcass under running water. Slice it in portions. Salt, pepper, mix by hand and leave for half an hour.
2. Peel and wash the vegetables. Cut onions, tomatoes and zucchini into thick enough rings, chop the pepper into thin strips, chop the garlic and herbs finely.
3. In a deep pan with a wide bottom, lay a layer of onion rings. Lay pieces of chicken on top of it. Lay out the vegetables in layers 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 mix the finished dish and serve hot.
Recipe 4. Khashlama with potatoes and quince
Ingredients
potato;
kg of brisket;
quince;
eight tomatoes;
a glass of beer;
six bow heads;
spices for meat;
two pods of sweet pepper;
greens of basil, parsley and cilantro;
garlic - head.
Cooking method
1. My tomatoes, wipe with a towel and cut into circles. Cut the stems with seeds at the pepper pods and cut the flesh into strips. We clean the bulbs, wash them and chop them with large rings or half rings. Rinse the greens, slightly dry and finely chopped. Peel potatoes and quince, wash and cut into slices.
2. We wash the meat, dip it with napkins and cut into pieces, the size of a matchbox.
3. We take the cauldron and begin to lay the ingredients in it in this order: tomato rings, onion rings, sweet pepper, chopped greens.
4. Salt the meat, season with spices and mix. We spread the brisket over the greens. Put the garlic cloves on top. Now we begin to stack the vegetables in the reverse order. We fill everything with beer, here we send juice from tomatoes.
5. We put the cauldron on medium heat. When the contents begin to boil, twist the fire to a minimum, tightly cover it and simmer for two hours. Add potatoes, quince to the cauldron and cook another hour.
Recipe 5. Khashlama with potatoes, lamb and mushrooms
Ingredients
1.5 kg of mutton ribs or pulp with bone;
coarse salt;
five fresh tomatoes;
spice;
five potatoes;
40 g fresh green onions, basil or cilantro 4
four onions;
liter of light beer;
three pods of sweet pepper;
three large champignons;
garlic - three cloves.
Cooking method
1. Start by rinsing the lamb thoroughly and chop it in portions. Put half the meat on the bottom of the pan.
2. Rinse the tomatoes, cut them into circles. Spread half the tomatoes on top of the meat.
3. On the tomatoes lay onions, sliced in half rings.
4. Peppers and seeds are chopped and chopped. Put half the pepper on top of the onion.
5. Rinse and slice the mushrooms. Spread half onion. Repeat the 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 not be lower than 2 cm from the edge of the dishes. Therefore, measure the amount of water and beer, focusing on the size of your pan. Cover the pan with a lid and place it on high heat.
7. Cook the khashlama over high heat for half an hour, then reduce the heat to moderate and simmer for one hour.
8. Peel, wash, and cut the potatoes into large chunks. After an hour, make a minimum fire, salt, season with spices. Cook potatoes in a separate pot. Cook the khashlama over low heat for another half hour, add the garlic at the end.
9. Remove the pan from the heat. Let the dish stand for ten minutes. Then put the meat and vegetables on the plates with a slotted spoon, add boiled potatoes and sprinkle with chopped herbs.
Recipe 6. Khashlama with potatoes in a slow cooker
Ingredients
beef ribs - 700 g;
30 ml of vegetable oil;
three onion heads;
Adyghe salt;
three tomatoes;
100 ml of red semisweet wine;
two pods of bell pepper;
six cloves of garlic;
five potatoes.
Cooking method
1. Cut the beef into large pieces. Add lemon juice to the water, put 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 with lean oil. Lay out a layer of tomatoes.
3. On top of the tomatoes, lay the beef in one layer.
4. Peel and chop the onions in half rings. Free the garlic from the husk, and cut the cloves into thin slices.
5. Put onion on top of the meat, sprinkle with garlic and Adyghe salt.
6. Paprika free from the stalk with seeds and cut into strips. Cut peeled potatoes into thick circles. Lay out a layer of bell pepper, on top of the potatoes.
7. Repeat the layers of vegetables. Arrange mugs of tomatoes on top of the potatoes, lightly salt. Pour in the wine. Close the lid of the multicooker, turn on the quenching mode for a quarter of an hour. Then switch to the "milk porridge" mode and cook for another two to three hours.
Khatlam with Katofel - tips and tricks
- It is important to observe 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 slicing tomatoes into the cauldron to make the dish juicy.
- You can not add liquid to the cauldron with ingredients. In this case, they put him on the slowest fire and languish for three hours.
- Cook the khashlama by tightly covering the pot or cauldron with a lid.
- Do not chop the small potatoes, but add them whole.
