Khashlama in Armenian, Georgian. Classic step-by-step recipe with photos

Prepared by: Julia Vetrina

07/30/2017 Cooking time: 4 hours 0 minutes

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Khashlama is a soup with a lot of meat and vegetables, which was invented in Armenia. It has a thick consistency, so it resembles a stew. A dish for real men, read the instructions and cook!

General principles of cooking

Traditionally, khashlama is made from meat. It can be lamb, beef or veal, pork, chicken and even horse meat. Vegetables are added to it. The dish is stewed in layers in a thick-walled cauldron for about 1-2 hours. Cooking time depends on the type of meat.

The following is added to the khashlama:

onions, garlic;
tomatoes, bell peppers;
carrot;
eggplant;
quince;
water or broth;
potato;
lemon juice;
greenery.

Khashlama can be prepared not only in a cauldron, but also in a saucepan or slow cooker.

History of khashlama

No matter how experts argue, the word Khashlama comes from the Armenian word “khashel” - meat that was boiled in pieces. Armenian cuisine is considered the most ancient cuisine in the world, it is almost two thousand years old, but even after many years, Armenian dishes are prepared using the technologies of their ancestors. Once upon a time in ancient times, khashlama was considered the food of those living high in the mountains. The mountaineers did not have special conditions and opportunities for preparing delicacies, but there was always a lot of meat, because the Armenians have always been excellent cattle breeders.

Armenians always cooked food over fire, in tonirs, clay ovens, and from this the food received a special taste and aroma. There is only one controversial point about the presence of potatoes in the dish, but from ancient cookbooks it became clear that in those distant times the place of potatoes in the dish was occupied by chestnuts. Nowadays, living in the city, it is not always possible to prepare excellent khashlama in tonir; city residents prepare the dish on a stove, in a thick-walled bowl or in a cast iron cauldron, but the Armenians have preserved the culture of cutting and arranging ingredients to this day.

Classic recipe in Armenian

Khashlama is prepared from lamb in a wine marinade, vegetables and spices.

Khashlama, a classic Armenian recipe.

Classic khashlama includes the following ingredients:

lamb meat – 1 kg;
tomatoes – 500 g;
carrots – 2 pcs.;
bell pepper – 200 g;
onions – 400 g;
wine – 1/2 tbsp.;
salt;
freshly ground pepper.

Khashlama (the classic step-by-step recipe with photos is presented below) is prepared as follows:

First, you need to peel the onions, rinse them under cold water, chop them into half rings, and place half of the chopped onions on the bottom of a thick-bottomed cauldron.
Then you need to rinse the lamb, peel it, dry it with a paper towel, cut into portions, pour in wine, sprinkle with table salt, freshly ground pepper, mix well and distribute evenly over the onion layer.
Next, you need to wash the bell pepper, remove the seeds along with the partitions, chop coarsely, place a layer on top of the meat, then the remaining onion, sprinkle with table salt, rinse the carrots, peel with a vegetable peeler, cut into large strips and pour into a cauldron.
Now you can pour boiling water over the tomatoes, carefully peel them, cut them into small pieces, place them in a cauldron, add water, close the cauldron with a lid and simmer the ingredients for 3 hours.

After 2 hours, you need to remove the lid, get to the meat and see if it is ready. If not, continue cooking for another 1 hour.

With potatoes and beer

To prepare khashlama with beer, you need to prepare the following.

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800 g lamb meat;
8 potato tubers;
1 bell pepper;
1 tomato;
1 onion;
150 ml beer;
30 g dill;
2 tsp. table salt;
500 ml water.

Step-by-step scheme for preparing khashlama with potatoes and beer:

First you need to wash the lamb in cool water, dry it with a towel, cut it into 5x5 cm pieces, wash the vegetables, peel them, chop the onion into half rings, cut the bell pepper into strips, cut the tomato into 0.5 cm thick slices.
Next, you will need to place a layer of lamb on the bottom of the cauldron, sprinkle it with chopped onions, evenly distribute bell pepper strips, tomato slices on top of the onions and sprinkle with table salt.
Then you need to wash the potatoes, peel them using a vegetable peeler, cut them in half, place them in a cauldron on top of the vegetables, sprinkle with chopped dill, pour in beer and water, put on moderate heat and boil. When foam appears, it needs to be removed.
Afterwards, cook the dish at a low boil for 60 minutes. until the lamb is soft, then remove from the heat, arrange into deep serving plates, pour over a small amount of broth and serve.

In a slow cooker

To prepare khashlama in a slow cooker, you need to take the following.

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700 beef meat;
350 g tomatoes;
200 g onions;
300 g bell pepper;
400 g potatoes;
6 garlic cloves;
100 ml red wine;
20 ml lemon juice;
20 sunflower oil;
salt;
dry spices.

The process of preparing khashlama in a slow cooker:

First of all, you need to wash the beef, dry it with a dry towel, cut it into large pieces, put it in a deep container, add water and lemon juice and put it in the refrigerator for 8-10 hours.
Then you will need to wash the tomatoes, cut into circles, wash the onions, remove the skins and thinly cut into half rings. Afterwards, wash the garlic, remove the husks from it, cut into thin slices, also wash the bell pepper and chop coarsely.
Next, you need to wash the potatoes, peel them using a vegetable peeler, cut them into circles, grease the multicooker bowl with sunflower oil, put the tomato circles in it and lay out the pieces of beef.
The onion should be mixed with garlic and placed in a cauldron.
Then you need to add table salt, dry spices, lay out a layer of bell pepper, then potatoes, pour in red wine, set the “Stew” program and cook the dish for 15 minutes. Then you can switch to the “Porridge” mode and cook the khashlama for 2.5 hours. The cooked khashlama can be served hot.

In Georgian

Georgian khashlama is one of the simplest recipes for this dish. This recipe is most popular in the Georgian region of Kakheti. It will take about 4 hours to prepare Georgian khashlama, taking into account the cooking time of the meat. The prepared ingredients will be enough for 5 – 6 servings of the finished dish.

To prepare khashmala in Georgian, you need the following set of ingredients:

1 kg veal brisket;
3 onions;
2 laurel leaves;
10 black peppercorns;
1/4 tsp. table salt;
1/3 tsp. dry adjika;
1 hot pepper;
50 ml vinegar 9%;
3 g cilantro;
4 cloves of garlic.

Khashlama (a classic step-by-step recipe with photos is easy for beginner cooks) is prepared in Georgian like this:

First of all, you need to wash the meat under cool water and place it in a pan, without dividing it into pieces or separating it from the bones. Next, you can pour water into the pan so that it completely covers the veal, and put it on maximum heat.
When the water starts to boil, you will need to reduce the heat to low and remove the foam with a slotted spoon. Now you can add bay leaves to the pan, add peppercorns and add 1 onion, cutting it into 2 halves. The onion should be added along with the peel, having first washed it under water. The meat will need to be cooked for at least 3.5 hours.
Then the remaining onion must be peeled and chopped into thin half rings. You will need to pour vinegar into a bowl, dilute it with water, add onion and marinate it for about 10 minutes.
Next, finely chop the cilantro, cut the hot pepper lengthwise, remove the hot seeds with a spoon and cut into small cubes. Garlic can be peeled and finely chopped.
Now you need to remove the finished meat from the pan, place it on a plate and cut into portions. You will need to sprinkle the top of the veal with table salt and dry adjika.
Afterwards, you need to squeeze the onion well from the vinegar marinade and place the half rings on the meat, sprinkle with chopped cilantro, chopped garlic and diced hot pepper.

Georgian khashlama is usually served with a glass of Georgian wine.

In Caucasian

It will also take about 4 hours to prepare the Caucasian version of khashlama. The prepared ingredients are enough for 6 servings of the dish.

The following list of components is required:

1 kg beef (brisket);
2 onions;
5 tomatoes;
4 bell peppers;
1 tsp. table salt;
1/4 tsp. ground pepper;
1/4 tsp. khmeli-suneli;
5 peas of allspice;
3 g each of parsley, basil and cilantro.

Khashlama (a classic step-by-step recipe with photos consists of several stages) is prepared in the Caucasian style as follows:

First you need to wash the beef under running cool water. The meat will need to be divided into portions. The onion should be peeled and chopped into half rings. Tomatoes need to be cut into small slices, and bell peppers should be divided into 2 halves, seeds with partitions should be removed and cut into large strips.
Now you can put the cauldron on medium heat, add pieces of beef, place onion half rings on top, then lay out tomato slices and peppers. The ingredients should be sprinkled with salt, ground pepper and suneli hops.
Next, you need to pour water into the cauldron so that it slightly covers the entire contents. The heat can be increased to maximum to help the water boil faster. After the water boils, turn the heat to minimum, close the cauldron with a lid and simmer the ingredients for about 2.5 - 3 hours, without stirring the contents of the cauldron.
In the meantime, you need to rinse all the greens in water, shake off excess liquid and finely chop the cilantro, parsley and basil.
Chopped greens can be added to the cauldron at the very end of cooking, remove the cauldron from the heat and divide the khashlama into portioned bowls.

Caucasian-style khashlama should be served with lavash or flatbread. To add brightness to the dish, you can use bell peppers of different colors.

Ingredients:

Beef meat - 1 kg
Onions - 500 grams
Potatoes - 500 grams
Carrots - 500 grams
Tomatoes - 300 grams
Red bell pepper – 150 grams
Yellow bell pepper – 150 grams
Eggplants – 200 grams
White wine – 250 grams
Dill greens - 200 grams
Basil – 25 grams
Khmeli-suneli - 25 grams
Salt - 30 grams
Allspice black pepper - 30 grams
Bay leaf - 2-3 pieces
Sunflower oil - 100 grams

Lamb ribs

To prepare khashlama with lamb ribs and potatoes, you need to allocate 3 hours of free time. The number of components is designed for 6 servings of the dish.

To prepare you need the following ingredients:

1.7 kg lamb ribs;
2.3 kg of potatoes;
1 kg of tomatoes;
1 bell pepper;
1 onion;
1 tsp. table salt;
100 ml sunflower oil;
5 g parsley;
celery root.

Khashlama from lamb ribs should be prepared according to the following instructions:

First, the lamb ribs must be washed well under running cool water. Washed ribs can be cut into large pieces.
You need to pour sunflower oil into the cauldron and grease the walls of the cauldron with a silicone brush and put the cauldron on low heat. Half of the ribs can be placed on the bottom.
Then the onion can be peeled and chopped into small cubes. The cubes can be placed on top of the ribs and sprinkled with a little salt.
Next, the potatoes should also be washed in water, peeled with a vegetable peeler and cut into large pieces. The potatoes can be placed in the next layer on top of the onions and add a little more table salt.
You can place the remaining ribs on the potatoes and also salt them. The bell pepper should be freed from seeds with partitions, cut into medium pieces and placed on top of the ribs. Tomatoes need to be cut into slices, placed on top and again sprinkled with table salt.
Now you need to close the cauldron with a lid and place it in the oven, heated to 120 - 130 ° C. The contents of the cauldron should boil slightly. There is no need to add water, the moisture from the vegetables will be enough. The dish should be simmered for at least 2 hours, after which you need to remove the lid and return the cauldron to the oven for another 1 hour so that the tomatoes brown.
Before serving, wash the greens and celery root. Celery should be cut into small cubes, and parsley leaves should be removed from the stems.

Khashlama, prepared according to the classic step-by-step recipe with photos from lamb ribs, needs to be divided into bowls, add a little celery and a few parsley leaves to each portion and serve.

How to cook aromatic khashlama over a fire

If you are going on a picnic, you can cook khashlama in nature. The smoke will give the dish a richer and more appetizing aroma.

Compound:

Beef pulp – 1.5 kg
Tomatoes – 1 kg
Onions and peppers – 4 pcs.
Greens (basil, parsley, dill) – 1 bunch
Garlic – 3 cloves
Bay leaf – 5 pcs.
Beer – 0.33 l
Potatoes – 5 pcs.
Mixed peppers - to taste
Salt - to taste

Process:

Rinse the vegetables.
Cut the meat into cubes.
Throw the chopped tomatoes into the cauldron. Season with salt and pepper.
Place onion, cut into half rings .
Add sweet pepper into strips.
Chop the greens and add to the rest of the ingredients.
Add meat, potatoes, cut into slices , and chopped garlic.
Pour beer over all ingredients. Throw in a bay leaf for flavor.
Hang the cauldron over the fire.
Simmer the khashlama for about 2 hours with the lid closed.
Serve, garnishing the dish with chopped green onions.

In nature
As you can see, preparing a flavorful Central Asian dish is not difficult if you know what ingredients are included in it. The peculiarity of khashlama is that all ingredients must be stewed in their own juice. Try to cook this dish, you will definitely like it.

We will also tell you how to prepare:

Ciabatta
Cake "Potato"
Marinade for lamb shish kebab
Homemade burgers
Stuffed pasta tubes

With Chiken

In modern khashlama recipes you can find not only lamb, but also other types of meat, including poultry. You need to allocate about 80 minutes to prepare khashlama with chicken.

The prepared ingredients are enough for 3 servings of the dish.

You need to take the following products:

500 g chicken thighs;
1 eggplant;
2 tomatoes;
2 bell peppers;
1 onion;
1 carrot;
2 cloves of garlic;
1/2 tsp. table salt;
1/4 tsp. freshly ground pepper;
1/2 tsp. dry coriander;
4 green onions;
40 ml sunflower oil.

You can prepare khashlama with chicken according to the following scheme:

The first step is to rinse the thighs in cold water and dry them with a paper towel. Next, you can pour the oil into the cauldron, heat it well and lay out the thighs. The meat should be fried until lightly golden, stirring occasionally.
While the chicken is frying, you can peel the onion and cut it into 4 equal parts. The garlic will also need to be peeled and cut into 2 parts. Carrots should be washed, cleaned of dirt with a vegetable peeler and cut into large slices. Chopped vegetables can be added to the fried chicken.
Next, the bell peppers must be cleaned of partitions and seeds, chopped into coarse straw and added to the cauldron.
You can chop the eggplant into medium cubes, cut the tomatoes into slices and add both vegetables to the cauldron. You will need to sprinkle the contents of the cauldron with salt, add dried coriander and ground pepper.
Now you need to reduce the heat to minimum, close the cauldron with a lid and simmer the dish for at least 60 minutes. The moisture extracted from the vegetables will be enough; no need to add water. Pour green onions cut into rings into the finished khashlama and mix the ingredients.

Cooking features

Despite the fact that the ingredients of the dish vary in different recipes, the general essence of the culinary process comes down to one whole: the result should be a multi-component dish with a juicy Caucasian accent. To get this oriental flavor, it is not enough just to strictly follow the recipe. It is necessary to learn all the secrets of preparing khashlama and put your whole soul into the culinary process. Here are a few subtleties of preparing the dish:

The classic recipe for the dish includes lamb, sometimes it is replaced with beef, but chicken is never used.
Boneless meat should be cut into large pieces. If the product is on the bone, you need to cook it whole.
Young lamb is stewed for at least 2 hours. If the animal was slaughtered in adulthood, the extinguishing time increases to 5-6 hours.
All vegetables are laid out in a pan in layers. They also need to be cut into large cubes and added to the meat towards the end of the whole process. However, the main thing is to observe the proportions: the correct khashlama is the ideal combination of meat and vegetables (75% meat and 25% vegetables).
To fully experience the oriental atmosphere, khashlama should be generously sprinkled with cilantro and served in a clay bowl with lavash.

There are a huge number of recipes for khashlama, but the peoples of the Caucasus claim that 10 types of spices must be ideally combined in khashlama. In fact, this subtlety is rarely taken into account, but through experimentation and various combinations, completely different flavors can be achieved.

From pork

It takes about 150 minutes to prepare pork khashlama. The finished dish is enough for about 6 – 7 servings.

You need to take the following set of components:

800 g pork on the bone;
100 g champignons;
100 g eggplant;
150 g onion;
150 g tomatoes;
100 g carrots;
100 g bell pepper;
1 tsp. table salt;
1/2 tsp. ground pepper;
20 g cilantro.

Khashlama (a classic step-by-step recipe with photos involves the use of pork) is prepared according to the following scheme:

The first thing you need to do is peel the onion. Then it can be cut into half rings of medium thickness and placed on the bottom of the cauldron.
Then you can rinse the carrots in cold water, peel them with a knife or vegetable peeler and cut them into circles. Bell peppers should be peeled from seeds with partitions and cut into thin strips and placed along with the carrots on top of the onions.
Next, rinse the pork under running water, cut it into large pieces and place them on top of the vegetables. The meat should be well salted and half ground pepper added.
Now you need to cut the eggplants into thick circles, then divide each into 4 parts and place in a cauldron. The champignons will need to be peeled, cut into thin slices and placed on top of the eggplant.
The last layer should be laid out tomatoes, chopped into thin circles. Now you can pour the remaining salt and pepper onto the tomatoes, close the cauldron with a lid and put it on low heat. The ingredients must be simmered for at least 2 hours without stirring the contents of the cauldron.

The finished khashlama with pork should be placed on plates and each serving should be sprinkled with chopped cilantro.

How to cook lamb khashlama?

This recipe involves using not only the required ingredients for khashlama, but also additional ones. They will give the dish a richer taste and aroma. Adjust the amount of spices and herbs according to your preferences.

Compound:

Lamb pulp – 1.5 kg
Onion – 3 pcs.
Potatoes – 4 pcs.
Eggplant – 2 pcs.
Tomatoes – 4 pcs.
Sweet pepper – 3 pcs.
Quince – ½ pcs.
Cabbage – 3 leaves
Asparagus – 150 g
Garlic – 3 cloves

Rich Combination
Process:

Cut the lamb into large cubes . Place it on the bottom of the cauldron.
Cover the meat with a layer of onion, which must first be cut into half rings.
Salt and pepper the ingredients.
Next, layer the vegetables. The first layer is tomatoes, cut into slices. The second is eggplant, chopped into cubes. The third is potatoes (in wedges).
After the potatoes, you need to add sweet peppers, cut into strips.
The next layer is green beans.
Slice half the quince and place on top of the remaining ingredients. Add whole cloves of garlic, which will give the dish a richer flavor . After that you need to add cabbage leaves.
Cover the cauldron with a lid. Set the heat to medium and let the dish simmer for about 40-60 minutes.
When the khashlama boils, reduce the heat and let it simmer for another 1.5 hours.
Before serving the dish, garnish it with chopped herbs. Serve khashlama along with Armenian lavash.

With horse meat

Ingredients you will need to make khashlama:

700 g horse meat;
5 tomatoes;
5 onions;
5 bell peppers;
100 ml red semi-dry wine;
100 ml broth;
2 carrots;
greenery;
salt;
freshly ground pepper;
ground coriander.

Main stages of preparation:

First, you should wash the horse meat, dry it, cut it into small pieces and wash the vegetables. The onion must be peeled and chopped into half rings or rings. The bell peppers need to be removed from seeds, membranes and cut into strips, carrots should be peeled and cut into circles along with the tomatoes.
Then you will need to place a layer of chopped onions in the cauldron, evenly distribute pieces of horse meat over the onions, sprinkle with table salt, ground coriander, add a layer of bell pepper, carrots and repeat layers until the cauldron is filled. The last layer should be tomatoes.
In a separate container you need to combine red semi-dry wine with broth. Afterwards, sprinkle the ingredients in a cauldron with finely chopped herbs, pour broth and wine over them, put on moderate heat and simmer for 15 minutes without closing the lid.
Afterwards, you can reduce the heat to minimum, close the cauldron with a lid and cook the khashlama after boiling for about 1-2 hours. The finished dish should be divided into portioned plates and served hot with boiled potatoes.

Useful tips and tricks

Basic recommendations:

Khashlama can be prepared in a clay pot in the oven at 180°C.
Instead of a cauldron, you can use a saucepan with a thick bottom.
For a richer taste, use only bone-in meat with a small amount of fat. Fillet is not suitable for cooking.

Khashlama, prepared according to a classic or another step-by-step recipe with photos, is a nourishing and high-calorie dish. It is considered something between the first and second course. It is served for lunch or dinner.

Benefits of khashlama

The high content of vegetables in the dish also makes it very healthy, because bell peppers, carrots, and tomatoes are a storehouse of useful micro- and macroelements, vitamins of groups A, C, D, E, K, PP. In addition, khashlama contains a lot of carrots, and they saturate the dish with carotene. Carrots also have a large amount of amino acids; they are much higher in them than in other vegetables. By the way, nutritionists say that boiled carrots have three times the amount of antioxidants compared to fresh ones.

Separately, it is worth mentioning the benefits of meat, because there is more meat in khashlama than vegetables. Animal fats contained in meat, for example, have choleretic properties, and vitamins of groups A, B, C, E, PP and minerals, which meat is so rich in, participate in hematopoiesis of the human body and increase hemoglobin. Of course, the way the meat is cooked is also important. Meat that is heavily fried or smoked is considered harmful, while steamed or stewed meat is beneficial. In this regard, khashlama is a very, very healthy dish, containing, thanks to the method of preparation, both the benefits of meat and the benefits of vegetables.