Pork khashlama on the stove
0
966
Kitchen
Armenian
Calorie content
68.1 kcal
Portions
4 port.
Cooking time
120 minutes
Proteins *
2.8 gr.
Fats *
5.7 g
Carbohydrates*
4.7 gr.
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.
Ingredients
Cooking process
We immediately prepare the vegetables so that later they can be quickly chopped. We wash the fruits, dry them and cut out the traces of the stalks. Wash the greens and let them dry on a towel. Free the garlic and onion from the husk. Peel the carrots and wash them. Cut off sections of fat from pork - you need a little of them, just a couple of pieces. We cut them finely.
We heat a cauldron or a thick-walled pan on the stove. Put pieces of fat and half of the garlic, cut into pieces, on the bottom. Fry with stirring until the fat is melted and a light blush is obtained. Then lower the temperature of the stove to a minimum and lay the layers of vegetables on top of the garlic roast.
Cut the eggplant into large cubes and pour over the meat. We cut the zucchini in the same way as the eggplant and distribute it in the next layer. Add lightly. Next, put the carrots cut into circles. Then cut the tomatoes into small wedges and put them on top of the carrots, sprinkle with a little salt. Cover the tomatoes with a layer of onions cut into rings. Sprinkle the onions with suneli hops. If necessary, the number of layers can be repeated if all products cannot be laid.
We close the cauldron with a lid and put it on the stove. Bring the contents to a boil, after which the temperature of the stove is reduced to the minimum. Cooking the dish for one and a half to two hours, maintaining a slight boil. Stirring is not recommended. Ten minutes before cooking, sprinkle the surface of the khashlama with chopped remaining garlic.
Bon Appetit!