Chicken Khashlama

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 make 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 will 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.

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.

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.

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.

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.

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 interfered with, turned over and something added in stages. In this process, you can very well fit a multicooker. It evenly heats the ingredients from all sides and does not allow the natural juices of the products to evaporate. As a result, khashlama turns out to be especially rich and aromatic.

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.

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.

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.

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!

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.

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.