Khashlama

Khashlama on beer has a special aroma and taste, and in a cauldron on a fire it is revealed even better. And another positive side of this dish is its variability, you can change or add any ingredients to your taste to your taste.

Chicken khashlama can be cooked not only at home on the stove, but in nature on a fire - it will be even tastier. This recipe does not require many products, and the dish turns out to be very satisfying and aromatic. Cooking khashlama over a fire can be an excellent alternative to kebabs and successfully enter the family tradition - you just have to try it once!

If you compare different khashlama recipes, you will notice that the Chuvash-style version includes a smaller variety of vegetables. The basis of the dish is potatoes, carrots and meat. In this case, the chicken. Everything is stewed together in broth until completely soft. Whether or not to fry the ingredients before stewing is a matter of taste and habit. But it is worth noting that after light browning of the components, the taste richness of khashlama is noticeably higher.

It is very convenient to cook khashlama in a cauldron - it is easy to mix the ingredients during frying and you can be sure that there will be no burning. The thick walls of the cauldron slowly transfer heat, which ensures an even cooking of the dish. To save time spent on cooking khashlama, we recommend preparing all vegetables at once: rinse and cut into pieces of the desired size. Then all that remains is to fold them in layers in a cauldron and send them for extinguishing.

There are a lot of khashlama recipes; it is cooked over a fire and at home. It is a delicious, warming and nutritious dish that is somewhere between soup and vegetable stew. According to your preferences, you can cook it with different types of meat: lamb, pork, beef or chicken.

Do you want to cook something exotic for dinner? Then turn to Armenian cuisine. Chicken khashlama tastes great and has an unusual look. It's worth a try.

If you want to cook something tasty and satisfying in nature for a large company, and you are already tired of kebabs, why not opt ​​for khashlam? A delicious Caucasian dish with an interesting name can be cooked in a cauldron over a fire. The process itself will become an interesting action, and the result will not leave anyone indifferent. You can feed the whole company with this juicy meat dish, and such a delicious lunch will definitely be remembered!

If you need to cook a hot, hearty dish with a minimum of hassle, remember about khashlama. This Caucasian dish with an unusual name is stewed vegetables with meat. The dish turns out to be incredibly rich and aromatic, with a small amount of delicious broth. The secret of taste is in beer and spices, which are added before stewing. And most importantly, the ingredients for khashlama can be simply put into a cauldron and sent to the stove. You don't need to follow the process, mix and add anything else.

Traditionally, khashlama is cooked with lamb, but if you don't like this type of meat, then no one forbids using, for example, chicken. With the bird, khashlama turns out to be more tender and easier for digestion. Chicken cooks pretty quickly, which means that you won't have to stew the dish for a long time, unlike options with red meat. For a characteristic taste, add beer to khashlama before stewing and use traditional spices.

Khashlama brewed with beer has a very interesting bread flavor. It is simply impossible to achieve such a special flavoring shade on water or broth. Don't worry about the alcohol content - it evaporates completely during cooking. Be sure to add fresh herbs and garlic at the end of cooking - without these components, khashlama will be incomplete.

This nutritious, hearty dish is very popular among the peoples of the Caucasus. It is prepared with different meats: lamb, pork, beef and even chicken. The secret of the special rich taste of any meat in khashlam is long-term stewing in its own juice. Another feature is the addition of a small amount of beer. Alcohol from the drink completely evaporates, but the broth is obtained with an interesting bread flavor.

Khashlama can be cooked with absolutely any meat. Combined with vegetables, it becomes much juicier and more flavorful, be it lamb, beef, pork or chicken. The cooking time of the dish only depends on the type of meat, because it is necessary that it softens well and easily breaks down into fibers. According to this recipe, we prepare khashlama with pork.

Many people perceive khashlama as a kind of soup. However, this is not quite true. The dish consists of stews and vegetables with a little broth. This is a juicy hearty meal that will replace both the first and the second. We serve khashlama with boiled potatoes and always with a lot of greens.

Beef khashlama belongs to the category of thick Caucasian soups made from a large amount of meat and vegetables with spices and herbs. Khashlama in Armenian is a variety of them. The dish is prepared in a cauldron or a saucepan with a thick bottom so that the ingredients do not burn and practically in their own juice, only a little beer is added to speed up the cooking process.

Khashlama in Armenian is prepared with the addition of beer, and sometimes there are options with red wine. It is the latter that we will cook according to this recipe. The technology for making khashlama is about the same: we cut the meat with vegetables and put them in a deep frying pan or saucepan, seasoning with salt and spices.The final step before stewing is adding wine. This will give the dish a reddish hue and an interesting aftertaste. Definitely worth a try!

So that the Armenian-style lamb khashlama does not become a simple stew during cooking and does not lose its oriental aroma and flavor, you need to know some cooking secrets. Prepare the dish only from young lamb and use meat on the bone for a rich taste. Place the ingredients in a cauldron or stewpan with a thick bottom (the dish will burn in another dish) in a certain sequence. Khashlama is stewed in its own juice with the addition of a small amount of beer, which makes the meat softer and juicier.

Fans of Caucasian dishes will appreciate this aromatic and hearty lamb and beer dish, which is essentially a hot stew of vegetables and meat. This khashlama is often prepared in nature.

Khashlama in Armenian is a thick soup made from lamb, pork or chicken meat with a lot of vegetables. It should be served hot, generously sprinkled with fresh herbs.

Beef khashlama with potatoes and eggplants has little in common with this traditional Caucasian dish, but, nevertheless, it is cooked and loved for its excellent taste and satiety. We cook khashlama with beer, which makes the beef very soft and the vegetables retain their shape. Eggplant will give a special taste to khashlama. To make the dish tasty, lay all the ingredients in layers. You can feed a large family or company with this dish. You can cook both outdoors and at home in your kitchen. Stew in a cauldron.

Khashlama in Armenian from beef and potatoes will be a very satisfying and tasty dish for you, as well as the first and second at the same time. We will cook with preliminary frying of the meat in a cauldron or an ordinary rooster, which speeds up the cooking process. Cooking khashlama from young beef or lamb, whichever you prefer.

Like many Caucasian dishes, khashlama does not have one correct recipe and is prepared differently in different regions. A lot of meat and rich meat broth are invariable in this tasty dish. The list of added vegetables is different, and in Russian cuisine, potatoes are often added to khashlama. By using different spices and spices, you can get a new taste of the dish every time. When there is no cauldron, you can cook this dish in a saucepan with a thick bottom.

Often housewives add eggplants to khashlama along with onions, peppers and tomatoes. This vegetable adds a special flavor and spicy flavor to the meat. In addition, the eggplant retains its shape well during stewing, only it needs to be cut into large pieces. We simmer the dish in a cauldron. In the recipe, you are invited to add stalked celery with zucchini.

The Armenian khashlama is distinguished from other recipes of this dish by the use of beer. It is beer that gives khashlama its special smell and taste. The meat is soft and tender, and the vegetables do not lose their shape. The dish is prepared in a cauldron. According to this recipe, you can cook Armenian khashlama with beer both outdoors and on an electric or gas stove.

Cooking khashlama with potatoes in a slow cooker is quite simple, you just need to simmer for 2.5 hours. No liquid is added to the dish. The meat is stewed in vegetable juice and gets a wonderful tomato flavor. Cooking beef hashlama, as it contains less fat.

Lamb khashlama with eggplant belongs to the classics of Caucasian cuisine. This vegetable goes well with meat, quickly absorbs the aromas of seasonings and spices and does not boil over long-term stewing. We prepare khashlama with the addition of beer, which will be the Armenian version of the dish. If you stew khashlama in a special Afghan cauldron (in which the dish is cooked under pressure), the cooking time is halved. You can also stew in a regular cauldron.

Without much effort, you can cook this original Caucasian dish at home and delight your guests and loved ones with a delicious lunch. Lamb ribs are best for this hashlama. We cook with beer and add potatoes to the dish for satiety.

Khashlama is a meat stew with vegetables. The dish may somewhat resemble soup, since it contains broth. There are many ways to prepare khashlama, in this recipe we suggest preparing its Chuvash version. We use lamb as a meat base; beef is also perfect. And we will not cook on the stove, but in the oven. The dish turns out to be juicy, tender and very rich.

Khashlama is an ideal dish for those housewives who do not like to bother in the kitchen for a long time, but at the same time must satisfyingly feed the whole family. All you need is to put chopped vegetables in a stewing dish, layering them with meat and spices. We'll do the rest on the stove, because you don't even need to stir the food during cooking.

Khashlama is a very satisfying dish. For its preparation, a large amount of vegetables and meat are used. In this case, lamb. Surprisingly, such a delicious and multicomponent meal does not require much trouble. The most important thing is to wash, peel and chop the vegetables. Then we put all the components in layers in a saucepan, put them on the stove and “forget” about khashlama for several hours. You don't even need to interfere with it.

At home, you can make khashlama in pots. In this way, you can cook on a fire, and on a stove, and in an oven, and in an oven. Correctly performing the technology, you will get soft lamb with a rich aroma and taste of herbs and vegetables. Choose a good lamb with bone. From greens, parsley, dill, basil and cilantro are good.

In the Caucasus, khashlama is considered a traditional dish, and each nation prepares this dish in its own way. The Chuvash version of khashlama involves a large amount of potatoes, due to which the satiety of such food increases significantly. Chuvash-style khashlama is especially good on cold winter days: it will warm you up, give you strength, and, as always, please with its rich taste.

Khashlama is a very tasty Caucasian dish. The most delicate soft meat, juicy vegetables and rich broth simply cannot but please.The traditional addition is spicy garlic and fresh herbs. Khashlama takes a long time to prepare, at least two hours, but does not require any attention. You do not need to mix the ingredients, you do not need to add additional components. Khashlama will only remind you of itself with its delicious aroma, which will soon fill the entire kitchen and quickly gather hungry household members.

Despite the fact that we do not add any liquid when preparing khashlama, the finished dish looks like a thick soup. Vegetables and meat emit a lot of juice when stewing - it is enough for each piece of khashlama to cook until soft and remain juicy, as well as to form a free broth. The dish has a very rich taste of natural products. Please note: you do not need to add oil either - the dish is great for proper nutrition. The multicooker is ideal for making khashlama.

It is easy to reproduce traditional Caucasian khashlama in ordinary home conditions. There is nothing difficult in preparing this dish with an unusual name. Khashlama is, rather, even easier to prepare than our usual borscht. You just need to tune in that it will take a long time to cook the food on the stove - a couple of hours. The meat should become completely soft - this is very important for the richness of the khashlama.

The national Armenian dish, khashlama, is made from meat and vegetables. The ingredients are coarsely chopped and simmered over low heat. In addition to potatoes, onions and carrots, add eggplants to khashlama, they will perfectly complement the taste of meat.

There are a lot of options for eastern khashlama, since not only every Caucasian people, but also individual housewives adapt the dish to their conditions and individual tastes. This is somewhat reminiscent of the situation with borscht, isn't it? There are no right or wrong recipes, because each option is delicious and unique. According to this recipe, we will cook pork-based khashlama with eggplant, celery, zucchini and carrots.

This dish is quick and easy to prepare. Using pita bread allows you not to waste time kneading the dough. Minced meat can be cooked by hand. We bake chicken lasagna with creamy milk sauce.

If you want to cook delicious and easy lasagna - our recipe is at your service! Lasagne with minced chicken, mushrooms and tomatoes with a delicious cheese crust. Instead of lasagna sheets, we will use pita bread - this will save our time and allow us to cook large lasagna in a short time. Lasagna prepared according to our recipe will be a great hearty dinner for a large company.

Khashlama, popular in the Caucasus, is very similar to what we are used to calling stew. There are, however, their own distinctive features. Firstly, this is a vegetable broth - there is quite a lot of it, and it is very rich. Secondly, it is an obligatory meat component, in this case - chicken. The meat is stewed in broth and turns out to be tender, melting in the mouth. Khashlama can simultaneously serve as both the first and second course, while it will provide satiety for a long time.

The preparation of the Caucasian khashlama is simple, but it takes quite a long time. It is very convenient that during cooking, the dish does not need to be stirred, turned over and something is added step by step. In this process, you can very well fit a multicooker. It evenly heats the ingredients from all sides and prevents the natural juices from evaporating. As a result, khashlama turns out to be especially rich and aromatic.

Khashlama is a very “convenient” dish. We put all the ingredients in a saucepan, close the lid and send them to the stove. Then the dish is prepared "by itself", in its own juice, without burning and without requiring any participation of the hostess. But you need to be patient: it will take at least an hour to wait for the khashlama to be ready. We recommend serving the dish generously sprinkled with herbs.

Recipes of Caucasian cuisine delight with their accessibility and great taste. For a hearty lunch or dinner, khashlama is suitable, it is a mixture of vegetables and chicken, stewed in a saucepan.

Khashlama, cooked in nature and over a fire, will be an excellent alternative to traditional barbecue. It is not difficult to prepare it. Most of the time is spent on stewing the dish, and you only need to put firewood on the fire so that the khashlama boils quietly.

Khashlama, as a traditional dish of Armenian cuisine, can be prepared by any housewife, following the technology of the recipe. It takes a long time to cook due to long-term stewing of meat with vegetables, and less vegetables are put into the dish than meat. You can cook khashlama both in a cauldron and in a saucepan with a thick bottom.

Khashlama, as a rich and aromatic dish, is not always cooked with potatoes, but it is he who makes the dish quite satisfying. This dish, combining both the first and second, is ideal for dining with a large family. Although the tradition suggests to cook khashlama from lamb, the dish with beef is also delicious. We add beer to the dish, which speeds up the cooking process, and cook in a cauldron.

For those who want to treat them with something new instead of the traditional barbecue when going out with friends to nature, an interesting recipe for lamb khashlama on the fire is offered. The dish is tasty, aromatic and will be an excellent snack for any drink.