And as soon as they do not prepare khashlama, and what kind of recipes you will not come across for this food. The dish has undergone a lot of changes, so disputes about the real food do not make sense. Today I will also share my version of khashlama with meat.
Recipe content:
- Ingredients
- Step by step cooking and photo
- Video recipe
There are many delicious Caucasian dishes that are a pleasure to cook and eat. Among them is khashlama. The food is so easy to prepare that no back-breaking labor will bring and will not take much of your time. This is a great recipe for novice housewives. The highlanders decided not to bother with the menu, and put all the ingredients in one cauldron, put it on the fire and left it to go. Isn't it the dream of every modern housewife?
The dish should be cooked in a thick-walled saucepan, or better in a cauldron. The proportions of the ingredients are approximate, because the number of components can be changed to your liking. Also, if you wish, you can put eggplants or potatoes in the dish. Such khashlama recipes already exist in cooking.
There is still controversy about the meat component. Some cooks are sure that the classic of the genre is beef in Armenian, while others believe that the homeland of the dish is Georgia, so only lamb should be used. We will not go into details, the main thing is that we can prepare the dish with minimal effort in our own kitchen. By the way, for a recipe, you can use more than one type of meat, but several at once.
- Caloric content per 100 g - 144 kcal.
- Servings - 4
- Cooking time - 2, 5 hours
Ingredients:
- Veal - 1 kg
- Beer (light) - 200 ml
- Tomatoes - 3-4 pcs.
- Salt - 1 tsp
- Ground black pepper - a pinch
- Drinking water - 100 ml
- Sweet peppers - 1-2 pcs.
- Herbs, spices, spices (any) - the more the better
- Onions - 1 pc.
Step-by-step cooking of khashlama with meat:
1. Wash the meat, pat dry with a paper towel and cut into large pieces. Cut off excess veins with fat. But still leave a little fat so that the food is satisfying.
Wash the tomatoes, dry and cut into rings about 5 mm thick. Take the fruits that are elastic and dense, so that during heat treatment they do not turn into a shapeless mass.
Seed peppers with partitions and cut into medium-sized wedges. Peel the onions and cut into rings or half rings about 5 mm thick.
2. Select a saucepan with thick sides and bottom and place the onions in it. Separate the rings from each other. You can use a cauldron as the traditional recipe suggests.
3. Lay the pieces of meat on top of the onion. Season with salt and pepper. You can season with any spices and herbs.
4. Place the pepper wedges on top of the veal.
5. Arrange the tomato rings on top and pour the beer and water.
6. Season everything with spices, herbs and herbs. As greens, you can use dried or fresh herb of cilantro, parsley, basil, dill. Caucasian dishes love a lot of herbs and spices, so don't be afraid to overdo it.
Cover the food with a lid and send it to the stove. Boil over high heat, tighten the heat and simmer for about 2-2.5 hours. Stir the food before serving and serve.
Let me remind you that in the original version of this dish, khashlama is cooked over a fire in a cauldron. Therefore, this dish will be a great option for outings and picnics.
See also a video recipe on how to cook beef khashlama.
