Khashlama in Armenian in a cast-iron cauldron (+ video)

Khashlama in Armenian in a cast-iron cauldron (+ video)

Category: Meat dishes

Kitchen: armenian

Ingredients
Ribs of veal, beef or lamb	4 kg
tomato	2kg
Sweet pepper	1 kg
white onion	1 goal
red onion	1 head
young zucchini	4 things.
potatoes	5 large
carrot	3-4pcs
parsley	100 g
cilantro	100gr.
a bottle of good tasty beer	0.5l.
green onions	150 gr.
freshly ground black pepper	1h l.
ground coriander	2h l.
dried basil	2h l.
salt	taste
garlic	1 goal

Cooking method

I cooked in a 12 liter cast-iron cauldron! We cook the meat, clean it out of excess films, cut it for washing along the border between the ribs, prepare all the vegetables, peel it, cut it larger for mine, cut the onion into half rings! We start laying the cauldron, rarely put white onions at the very bottom, then the fattest ribs, carrots, tomatoes, bell peppers, zucchini, add some salt, pepper, sprinkle with spices but without fanaticism, put until the meat and vegetables run out, red onions go in half rings to the very top, on top we put large-cut potatoes, I also added whole tomatoes to the cauldron, I love baked and boiled tomatoes, they are delicious and decorate this dish, sprinkle a layer of cilantro and parsley, green onions on top, and a head of garlic with cloves, pour along the wall cauldron a bottle of beer, Georgians pour white wine, but since we cook in Armenian I poured beer, who does not want to pour either beer or wine, pour half a liter of clean water,

cover with a lid, turn on strong heat, and when it boils inside, turn down the heat and cook Khashlama in Armenian for 4 hours over low heat !!! This dish is originally prepared from Lamb, But the Armenians also cook from beef !! 4 hours have passed, you can remove the greens from the khashlama that have given up their aromas and add the remaining greens,

green onions, parsley and cilantro, bay leaf, after 3 minutes turn off the stove, Serve on a nice dish with more herbs and garlic !!! Bon appetit, eat to your health !!!

Note

Very tasty and healthy Khashlama dish in Armenian !!! Dear women !!!! Please your husbands, loved ones, children, grandchildren, parents with this delicious dish !!!

Another summer, easy and colorful recipe! Thank you!

Rada !!! This recipe is generally the easiest !!! I put the meat and vegetables in a cauldron or a saucepan, turned on the stove on a slow fire and go about your business for 4 hours, and you can even sleep !!!

This recipe is generally the easiest !!! I put the meat and vegetables in a cauldron or a saucepan, turned on the stove on a slow fire and go about your business for 4 hours, and you can even sleep !!!

Yes, the most lazy one. It looks like a Central Asian smoke. I do it sometimes. You need to correct your version.
And what does beer give? Is there any special scent or taste? I would like to know first.
When you already know, then you can then decide what to take beer or water.

Tasty soup)))
But ... they cooked differently for me.
No beer or wine
No zucchini or green onions or parsley.
But quince is needed
Both cilantro and basil are needed both dried and fresh.
It is very convenient to cook in a slow cooker now.
Thanks for reminding

It looks like a Central Asian smoke

Of course it looks like.)))

Yes, the most lazy one. It looks like a Central Asian smoke. I do it sometimes. You need to correct your version.
And what does beer give? Is there any special scent or taste? I would like to know first.
When you already know, then you can then decide what to take beer or water.

alcohol from beer fizzles out and the aroma of beer also improves the taste of the broth sauce that is obtained, the Armenians came up with !!!

Tasty soup)))
But ... they cooked differently for me.
No beer or wine
No zucchini or green onions or parsley.
But quince is needed
Both cilantro and basil are needed both dried and fresh.
It is very convenient to cook in a slow cooker now.
Thanks for reminding


Of course it looks like.)))

Armenians say if you cook without beer, this is not khashlama in Armenian, they themselves cook in different ways, sometimes just meat, herbs and beer

[Armenian khashlama]

if you cook without beer, this is not khashlama in Armenian

for me Armenian khashlamacooked many years before, without beer.
You khashlama in Armenian
In general, delicious, and so and so

Thank you!!! now Armenians cook khashlama only with beer

Thank you!!! now Armenians cook khashlama only with beer

What beer? Well, in the sense of barley, wheat, or something else? I ask because in similar dishes they often use beer with wheat malt, since it does not give such a bitterness in a dish as a regular barley one ...

Shl. Trust but verify! He translated "Khashlama in Armenian recipe" into Armenian. It turned out "խաշլաման հայերեն բաղադրատոմսով". I made such a request in Google, received a bunch of recipes from national Armenian, and not only, culinary sites, forums, and YouTube. I understood one thing: "Khashlama in Armenian" is like "Borsch in Ukrainian". That is, each Armenian cook or hostess has a separate recipe, and there are no classics in this dish. Moreover, homemade beer sometimes goes into such recipes, but rarely - in 1 case out of 5 or 10 ...
And then there is the Artsakh khashlama, which the Armenians prepare in the unrecognized Nagorno-Karabakh Republic of Artsakh ...

What yummy! This is a versatile dish of Caucasian and Central Asian cuisine. But it is not surprising, as the history of about three thousand years ago before the NE shows.

Have

What beer? Well, in the sense of barley, wheat, or something else? I ask because in similar dishes they often use beer with wheat malt, since it does not give such a bitterness in a dish as a regular barley one ...

Shl. Trust but verify! He translated "Khashlama in Armenian recipe" into Armenian. It turned out "խաշլաման հայերեն բաղադրատոմսով". I made such a request in Google, received a bunch of recipes from national Armenian, and not only, culinary sites, forums, and YouTube. I understood one thing: "Khashlama in Armenian" is like "Borsch in Ukrainian". That is, each Armenian cook or hostess has a separate recipe, and there are no classics in this dish. Moreover, homemade beer sometimes goes into such recipes, but rarely - in 1 case out of 5 or 10 ...
And then there is the Artsakh khashlama, which the Armenians prepare in the unrecognized Nagorno-Karabakh Republic of Artsakh ...

each housewife can have her own recipe for khashlama, Georgians also have their own recipe for khashlama, khashlama they have this boiled meat and they stew it with herbs and pour it with wine, I showed the classic recipe for Armenian khashlama, look at the famous Armenian bloggers of chefs, they all cook khashlama on beer, as their grandparents taught them !!! As for which beer to pour, Armenians say which is tastier !!! Nobody forces anyone to cook on beer, pour pure tasty water instead of beer !!! Azerbajans have their own recipe for khashlama, Uzbeks have dimlyama or basma !!! We have stewed potatoes with vegetables and meat, all the dishes are similar, whoever is rich in what cooks from that !!! If Georgians have 10 barrels of wine in each cellar, they add wine wherever possible !!! When Armenians are in a hurry to cook meat, they throw the pieces into the cauldron quickly, add onions, tomatoes, herbs, bell peppers and beer with spices, and this is their Khashlama, sometimes they don't add carrots and potatoes and zucchini !!!