How to cook hashlama? Armenian Hashlama - recipes, photos

The taste of Armenian dishes is known not only in their homeland. Perhaps, there are no places on the planet where people would not hear, do not like or cook dishes from Armenian cuisine. Juicy kebab, from which comes a dizzying smell, khorovats - baked vegetables, managed to soak in the smell of smoke, the most delicate in the world dolma, which was prepared without the use of fat ... Only from some of these descriptions begin to flow salivating. And hashlama? This is another yummy, deserving eloquent words.

Historical reference

Before we talk about how to prepare hashlam, we will talk a little about the formation of the Armenian national cuisine. It is as ancient as the country itself. Culinary traditions of Armenia are no less than two thousand years old. From the very beginning of the existence of this people, its representatives were engaged in cattle breeding. Therefore, the abundance and diversity of poultry and livestock could only be envied. Thus, on the tables Armenians always had an incredible amount of meat. Cattle breeding affected the composition of different dairy foods. Basically, these are brine and boiled cheese cheeses. Not less popular are products of sour-milk nature. Of these, drinks and traditional Armenian dishes are often made.

Agriculture in Armenia is as old an art as cattle breeding. Hence, a wide range of cereals in the kitchen. Also, many Armenian dishes contain beans. A lot of greenery and vegetables - another feature of the dishes of this country.

Armenians always cooked food on fire. Tonir is a traditional hearth furnace made of clay, which is also actively used in the modern cooking of the country. It cooks all sorts of cereals, soups, bakes bread, bake vegetables, smoke a bird and fish, prepare other various dishes.

Well, as without meat

Meat Armenian dishes are a cult. To the oldest and simplest dishes belong the shepherds, of course, shish kebab, dishes from whole carcasses of poultry, meat kchuchi. They are prepared today in accordance with the technologies that were used fifteen thousand years ago. Especially popular is the hashlama.

How to make a hashlam, every Armenian knows, although today it is rather difficult to determine exactly which national cuisine it refers to. All Caucasian peoples consider this dish to be their traditional dish. But in all countries the hashlama is prepared in many ways.

Some features of Hashlama

It's meat, which takes a long time to prepare. A young carcass must be weighed on low heat for about three to four hours. If the meat is older, then it will take twice as much time. Hasamlama has one feature. To create it, you will have to buy three times as much meat as all other ingredients. Bullion also needs to be taken quite a bit.

How to cook hashlama? It all depends on the recipe of which people you will do it. For example, in Georgia, many vegetables and greens are put in it. Culinary specialists of other countries use different spices and beer in their recipes. There is a huge number of ways to prepare hashlama, and it is rather difficult to indicate the most correct of them.

The most important rules

In order to cook hashlam, you can buy any meat. It does not always have to be fillet or tenderloin. Suitable beef, lamb, veal, and pork is used very rarely. Meat can have a stone or be without it. Intending to make a dish with vegetables, the cook should cut them into large pieces. Then lay in the already cooked meat. First of all put onions, followed by potatoes, eggplants, tomatoes and the like. There is no need to salt a dish in the process of its longing. This spice is placed either five minutes before the end of quenching, or in the already prepared food. To feed hashlama do not use plates. It is presented in bowls of clay.

Chashlama from chicken

Although the most common meat for cooking this dish is lamb, chicken can also be used. In principle, hashlama from the bird is as delicious as it is from lamb. For the sake of the following ingredients:

• One kilogram of chicken meat.
• One hundred grams of frozen green beans.
• Five potatoes.
• One onion.
• Two Bulgarian peppers.
• One large carrot.
• Three tomatoes.
• Three cloves of garlic.
• Salt and spices.

First you need to boil the bird. Onions and carrots cut and fry in the cauldron. Now add the finely chopped sweet pepper and hold it on the stove for about five minutes, but do not forget to stir the vegetables sometimes. While all this is languishing, peel the tomatoes and cut them. Tomatoes are also laid out in the cauldron and let the products be extinguished for another five minutes. After that, fill them with broth from the chicken and boil the resulting soup. We cut potatoes into slices, put it into a container with vegetables and bring it to a boil. We cut the bird into small pieces, add them to the broth, then put the beans. Solim, sprinkle with spices and continue to cook the dish until the potatoes are cooked. Khashlama from chicken is not just delicious, but also incredibly aromatic. After trying this delicacy once, you can not deny yourself the pleasure of cooking it again and again.

How to deal with lamb?

For the preparation of traditional hashlam on the basis of meat, sheep will need practically the same products as for the chicken dish, but with some modifications. Next, we will discuss in detail about what ingredients are included in the dish, how to cook. Khashlama from mutton is a traditional dish, the recipe of which is known, perhaps, to every resident of Armenia.

So, take two kilograms of meat, tomatoes and bell peppers, one and a half kilograms of onions, along a large bunch of parsley and dill. Also, you should prepare half a glass of light beer, one kilogram of fresh potatoes and to taste ground black pepper, peppercorns, basil, salt, a mixture of spices to lamb. It is best to buy ribs, then the Armenian hashlama will be the same as it is prepared in the country of origin. Preliminary it is necessary to cut across the mutton side. After this, cut the seam into separate pieces and add them to a bowl.

And now vegetables

Vegetables are cut as follows: tomatoes and peppers mugs, onions large semicircles, greens large chunks. The dish is prepared in a large, approximately eight-liter cauldron. In it we begin to lay half the products: first onion, then meat, then pepper and tomatoes. Top with a lot of greens, salt and add half of the seasonings. Now you can lay the remaining products on top in layers in the same order. When everything is laid, we fill the hashlam with beer. Cover tightly close the cauldron and put it on the stove. On a low heat for one hour we take a dish. During this time we are preparing a side dish of fresh potatoes. When all the dishes are cooked, let's start the meal. Bon Appetit!

Contemporary influence

Thanks to the current technologies, Hashlam (photo above) is preparing much faster. It can be done in a multivark, which many landladies have at their disposal. Take these products:

• 800 grams of any meat.
• Two carrots.
• Two eggplants.
• Two tomatoes.
• One onion.
• Three sweet peppers.
• 300 grams of champignons.
• Salt and spices to taste.

The biggest work that will need to be done is cutting vegetables. In the cup multivark alternately lay all the products. The first layer - onion, chopped half-rings, the second - carrots (rings), the third - large-sliced meat. Now salt and add the pepper, eggplant (semirings). Next, salt and lay mushrooms. The very last tier is tomatoes. Sprinkle with spices. We select the "Quenching" mode and leave the hashlam for three hours.

Now the reader knows different ways of how to cook hashlam.