Khashlama is an incredibly tasty Armenian dish, which is served to the table as the main first course.
Ingredients
Beef (lamb) – 500 g
Tomatoes – 2 pcs.
Onions – 3 pcs.
Carrots – 1 pc.
Sweet pepper – 2 pcs.
Potatoes – 3 pcs.
Beer – 1/2 l
Green – 1 beam
Salt – to taste
- 77 kCal
- 2 hours 30 minutes
Cooking process
Probably, every housewife has her favorite dishes, which she not only appreciates for her taste qualities, but also loves the cooking process herself. I have many such recipes, and one of them is a hashlama on beer. It is very tasty, fragrant and satisfying dish. It is prepared with minimal effort: it is necessary to lay all the ingredients in the cauldron and to simmer on low heat for a long time. No control and mixing! Meat turns out wonderful – gentle, soft, with a slight smell of malt, vegetables remain intact, just melt in the mouth. During the preparation of beer alcohol will evaporate and leave behind only a pleasant trace – an amazing taste.
For cooking hashlama on beer, mutton meat, beef or pork meat will suit. Meat should be cleaned of films, tendons and cut into medium pieces.
Salt and put into a cauldron or a thick-walled pan.
Peel the onions and carrots. Cut into rings.
Lay the vegetables over the meat.
Peel potatoes and cut into large blocks or semirings.
Put the potatoes in the cauldron. To taste add salt.
Pepper should be cleaned of seeds and cut into 4-6 parts. Cut the tomatoes into half rings.
Lay the vegetables with the top layer, adding a little salt. Sprinkle with chopped herbs and pour the beer.
Close tightly with a lid and put on a weak fire.
Khashlama on beer should not boil and boil, but on the contrary – quietly languish on low heat. The cooking time is from 2 to 3 hours, all depending on the age of the animal.
Before serving, stir the hashlam gently.
Put in deep soup plates, serve on a table with a slice of fresh bread.
Bon Appetit. Cook with love.
Hashlama on beer
Khashlama is an incredibly tasty Armenian dish, which is served to the table as the main first course.
Ingredients
Beef (lamb) – 500 g
Tomatoes – 2 pcs.
Onions – 3 pcs.
Carrots – 1 pc.
Sweet pepper – 2 pcs.
Potatoes – 3 pcs.
Beer – 1/2 l
Green – 1 beam
Salt – to taste
Cooking process
Probably, every housewife has her favorite dishes, which she not only appreciates for her taste qualities, but also loves the cooking process herself. I have many such recipes, and one of them is a hashlama on beer. It is very tasty, fragrant and satisfying dish. It is prepared with minimal effort: it is necessary to lay all the ingredients in the cauldron and to simmer on low heat for a long time. No control and mixing! Meat turns out wonderful – gentle, soft, with a slight smell of malt, vegetables remain intact, just melt in the mouth. During the preparation of beer alcohol will evaporate and leave behind only a pleasant trace – an amazing taste.
For cooking hashlama on beer, mutton meat, beef or pork meat will suit. Meat should be cleaned of films, tendons and cut into medium pieces.
Salt and put into a cauldron or a thick-walled pan.
Peel the onions and carrots. Cut into rings.
Lay the vegetables over the meat.
Peel potatoes and cut into large blocks or semirings.
Put the potatoes in the cauldron. To taste add salt.
Pepper should be cleaned of seeds and cut into 4-6 parts. Cut the tomatoes into half rings.
Lay the vegetables with the top layer, adding a little salt. Sprinkle with chopped herbs and pour the beer.
Close tightly with a lid and put on a weak fire.
Khashlama on beer should not boil and boil, but on the contrary – quietly languish on low heat. The cooking time is from 2 to 3 hours, all depending on the age of the animal.
Before serving, stir the hashlam gently.
Put in deep soup plates, serve on a table with a slice of fresh bread.
Bon Appetit. Cook with love.