Armenian khashlama recipe: intoxicatingly delicious

Khashlama is known in both Armenian and Georgian cuisine. But if the neighbors have few ingredients in the dish - practically only meat, then in Armenia khashlama is prepared in the form of a rich stew. This is not only an everyday dish: since ancient times it has been associated with the Armenian New Year Navasard; now khashlama is prepared after the matakh ritual and for funerals.

There are many recipes. Some people prefer fewer ingredients, others more, different proportions and spices. We will share our cooking method. And if Armenians read us, tell us in the comments what kind of khashlama you see.

Contents

1. Ingredients
2. Cooking method
3. Innings

Ingredients

Makes about 10 servings.

Mandatory

Beef or lamb – 1.5 kg. The meat can be fatty, on the bone, it must be fresh

Onions – 1 piece

Eggplant – 3 pieces

Bell pepper – 3 pieces. Preferably different colors to brighten the dish

Tomato – 5 pieces

Potatoes – 7 pieces

Greens - a bunch. You can use basil, coriander, cilantro, parsley, dill, green onions

Salt - to taste

Ground black pepper - to taste

Light beer – 1 glass. For authenticity, take Armenian beer. But you can replace it with water or dilute the beer with water

Optional

Each housewife has her own recipe, her own secrets for preparing the most delicious khashlama, so we will list what else you can add to the dish:

Carrots – 2 pieces

Garlic – 1–2 cloves

Red hot pepper – 1 pod

Dishes

It is advisable to cook khashlama in a cauldron or other container with thick walls and bottom.

Cooking method

1. Start with the eggplants, as they need to be prepared: eggplants can taste bitter, especially if they are no longer young, so wash and dry the vegetable with a dry towel. Cut into half circles a little less than a centimeter wide. Add a handful of salt and leave for about 15 minutes. After this, rinse and dry again.
2. Peel, wash and chop the onions either coarsely or into half rings.
3. Cut the meat into large pieces. If it is on the bone, then the khashlama will be richer.
4. Wash and dry the bell pepper, remove seeds and membranes and cut into cubes.
5. Wash the tomatoes. It is advisable to remove the skin. To do this, make cross cuts and pour boiling water over the tomatoes. Cut into slices.
6. You can add carrots if you wish. It needs to be peeled and cut into half circles.
7. Peel and chop the garlic, but not too finely, or grate it on a coarse grater.
8. You can add a pod of hot pepper, after washing and finely chopping.
9. Peel, wash and cut the potatoes into large cubes. It can be added directly to a common cauldron, or cooked separately and served with the finished dish.
10. Finely chop the greens.
11. Place prepared foods in layers. The order may vary, here is an example: onions and garlic → meat + salt and pepper → carrots → eggplants → sweet peppers, tomatoes and hot peppers (optional) → potatoes + salt and pepper (or cook separately).
12. Pour beer over the layers and place on high heat. After boiling, simmer over low heat for at least 1.5 hours, or preferably 3 hours, so that the dish turns out rich and the meat falls apart easily.
13. Add the greens 15 minutes before the end of cooking or serve separately with the finished dish.

Innings

You can put a large plate on the table so that everyone can help themselves.

If you didn't add the greens during cooking, serve them.

In some families, the broth is also brought separately in deep bowls, rather than poured along with the stew.

Here's what a delicious dish your author's husband made:

If you want to learn how to cook traditional Armenian dishes, come to the free cooking classes from Move2Armenia Culture. Stay tuned for announcements of new classes on their website.