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How to make a hashlam
Caucasian cuisine is famous for its recipes of meat dishes. One of these is the Armenian hashlam, the secret of cooking which is the perfect combination of meat with vegetables and greens. There are many options for hashlamah, even among Armenian hostess there is no consensus about the correct recipe.
However, the general principle of cooking is always the same: sliced meat and vegetables are laid out in layers in a pot or pan with a thick bottom, and then stewed in their own juice. In the process of cooking, the meat becomes tender, and the broth is soaked in the juice of fresh vegetables, herbs and spices.
The composition of Armenian hashlamah traditionally includes onions and sweet peppers. Carrots are often added, slightly less often - eggplant and potatoes. Tomatoes are added instead of sauce, they give the finished dish juiciness and a pleasant sourness.
They say that hashla It should contain 10 seasonings. Trying different combinations of them, you will receive a new dish each time.
The ingredients
Preparation
Really hashlama is good just cooked, as when warming it loses in aroma, taste, and appearance.
This dish is recommended for long feasts with wine. It is high-calorie, aromatic, colorful and, since there are many different vegetables in it, it is also useful.
Our editorial board offers you to prepare an eggplant salad in Tatar for the winter, which is known for never lingering in pantry and is eaten, as a rule, by the very first.
"Site" He will tell you how to make khash soup, and real, Armenian, from the first spoon of which heat covers and it seems as if you were born again into the world.
However, the general principle of cooking is always the same: sliced meat and vegetables are laid out in layers in a pot or pan with a thick bottom, and then stewed in their own juice. In the process of cooking, the meat becomes tender, and the broth is soaked in the juice of fresh vegetables, herbs and spices.
The composition of Armenian hashlamah traditionally includes onions and sweet peppers. Carrots are often added, slightly less often - eggplant and potatoes. Tomatoes are added instead of sauce, they give the finished dish juiciness and a pleasant sourness.
They say that hashla It should contain 10 seasonings. Trying different combinations of them, you will receive a new dish each time.
The ingredients
- 1kg beef
- 500g tomatoes
- 500g onions
- 500g Bulgarian pepper
- 300g carrots
- optionally
- 20g fresh dill
- 20g fresh basil
- 50g fresh parsley
- 3-4 cloves of garlic
- salt and spices for meat to taste
Preparation
- Cut the meat in big pieces. Sprinkle salt and spices, stir, leave for half an hour.
- Cut the onions with semi-rings, and Bulgarian pepper with straws. Put the carrots in pieces.
- Wash the tomatoes. Make a cruciform cut on them with a sharp knife. It should be located on the side opposite to the peduncle. Dip the tomatoes in boiling water and blanche them for 2 minutes.
With the help of noise extracted vegetables from boiling water and for a couple of minutes put in cold water - during this time they will have time to cool down to such an extent that you can remove the skin from them without burning.
Peel the tomatoes, cut the seal near the peduncle. Cut the tomato pulp in smaller pieces. You can use canned tomatoes without skin. It simplifies the task.
- Wash the greens and divide them in two. Bundle one part.
- Cut the remaining greens finely.
- Cut the garlic in small pieces and rub it together with the crushed greens.
- Put the meat at the bottom of the pot. Put a layer of onions and a layer of tomatoes on it, followed by a layer of pepper and a layer of carrots.
- Put the greens on top and cover it.
- Carcasses of meat with vegetables in the Kazan on low heat for 2.5 hours.
- Half an hour before readiness, lay out a mixture of crushed garlic with greens in the Kazan. There is no need to mix the dish during cooking.
- Armenian beef hashlamah Ready!
Really hashlama is good just cooked, as when warming it loses in aroma, taste, and appearance.
This dish is recommended for long feasts with wine. It is high-calorie, aromatic, colorful and, since there are many different vegetables in it, it is also useful.
Our editorial board offers you to prepare an eggplant salad in Tatar for the winter, which is known for never lingering in pantry and is eaten, as a rule, by the very first.
"Site" He will tell you how to make khash soup, and real, Armenian, from the first spoon of which heat covers and it seems as if you were born again into the world.
