Pork khashlama on beer
0
1352
Kitchen
Armenian
Calorie content
106.3 kcal
Portions
8 port.
Cooking time
120 minutes
Proteins *
4.8 gr.
Fats *
13.7 g
Carbohydrates*
6.1 gr.
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.
Ingredients
Cooking process
To prepare khashlama, we recommend using thick-walled dishes - a cauldron or a heavy saucepan. Put half of the onion on the bottom in a dense layer. Then we distribute the pork. Sprinkle the meat with salt, cumin, black pepper and suneli hops. Peel the garlic and distribute half of the total amount over the meat with whole cloves. Next, lay out the bell pepper, lightly salt. Spread the tomatoes on top of the pepper, also salt. Lay out the remaining onion with the last layer. We pour beer into the cauldron.
We close the cauldron with a lid and put it on the stove. Bring the khashlama to a boil, after which the temperature of the stove is reduced to the minimum. Cook the dish for two hours, maintaining a slight boil. No need to stir. The meat should simmer in a rich beer broth. We wash and dry the greens ten minutes before the khashlama is ready. Chop it finely with a knife and pour it into a cauldron. Also grind the remaining chives and place them next to the herbs.
Bon Appetit!