Cooking process
Of course, the traditional Armenian hashlama is prepared from mutton or, at least, from beef. But hashlama with pork is a recipe, which also has a place to be.
I, for example, do not like lamb for its specific smell, so I cook hashlama from pork. Another deviation from the traditional recipe – I do not put potatoes in hashlam. Pork gives the dish a caloric value, you do not want to make it even more potatoes. In my case, the hashlama turns out to be quite fragrant, juicy and very tasty.
Preparing the dish is very simple. Prepare the food.
The onion is cut into half-rings of medium thickness. Lay the onion in a kettle or in a pot with a thick bottom.
Bulgarian peppers are cut into thin strips, and carrots – slices. Let’s lay the vegetables over the onion.
Pork on the bone will be cut into large pieces and laid out on top of the vegetables. We can well salivate and pepper the meat.
Eggplants will be cut into quarters, we will lay them over the meat.
Champignons cut into plates and also put into a saucepan.
We cut the tomatoes into thin slices and put them on top of all the ingredients. Abundantly salted and peppered tomatoes. If the dish is prepared for a large family or company, then take a larger bowl and the layers are repeated several times, most importantly, the top layer of tomatoes.
When all the ingredients of the dish are put in a saucepan, cover it with a lid and put it on a slow fire for 2 hours. In the process of preparation hashlamu can not be interfered. Add water, too, is not worth it, as vegetables will allocate enough liquid for cooking meat.
Luminous meat, rich broth and fragrant vegetables – that’s what we’ll get in the end!
We put the prepared hashlama with pork in plate saucers, sprinkle with fresh coriander and serve hot.
Bon Appetit!
Hashlama from pork
Adapted to the Russian cuisine recipe of the Armenian hashlama, pork is used as meat.
Ingredients
Pork on bone – 800 g
Champignons – 100 g
Eggplant – 100 g
Onion – 150 g
Tomatoes – 150 g
Carrots – 100 g
Bulgarian pepper – 100 g
Salt and pepper – to taste
Cilantro – 20 g
Cooking process
Of course, the traditional Armenian hashlama is prepared from mutton or, at least, from beef. But hashlama with pork is a recipe, which also has a place to be.
I, for example, do not like lamb for its specific smell, so I cook hashlama from pork. Another deviation from the traditional recipe – I do not put potatoes in hashlam. Pork gives the dish a caloric value, you do not want to make it even more potatoes. In my case, the hashlama turns out to be quite fragrant, juicy and very tasty.
Preparing the dish is very simple. Prepare the food.
The onion is cut into half-rings of medium thickness. Lay the onion in a kettle or in a pot with a thick bottom.
Bulgarian peppers are cut into thin strips, and carrots – slices. Let’s lay the vegetables over the onion.
Pork on the bone will be cut into large pieces and laid out on top of the vegetables. We can well salivate and pepper the meat.
Eggplants will be cut into quarters, we will lay them over the meat.
Champignons cut into plates and also put into a saucepan.
We cut the tomatoes into thin slices and put them on top of all the ingredients. Abundantly salted and peppered tomatoes. If the dish is prepared for a large family or company, then take a larger bowl and the layers are repeated several times, most importantly, the top layer of tomatoes.
When all the ingredients of the dish are put in a saucepan, cover it with a lid and put it on a slow fire for 2 hours. In the process of preparation hashlamu can not be interfered. Add water, too, is not worth it, as vegetables will allocate enough liquid for cooking meat.
Luminous meat, rich broth and fragrant vegetables – that’s what we’ll get in the end!
We put the prepared hashlama with pork in plate saucers, sprinkle with fresh coriander and serve hot.
Bon Appetit!