Pork 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.

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.

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!

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.

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.

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.

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.

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.

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.

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!

Khashlama, as a rule, Caucasians cook with mutton. However, this is not a strict rule. Pork, beef and poultry are also used. The meat is stewed in its own juice along with vegetables, due to which it acquires an unusually pleasant taste and pronounced richness. Cooking khashlama is very simple - you need to put all the ingredients in layers in a cauldron or saucepan. Perhaps the only drawback of this dish is the cooking time. It is stewed for at least two hours, since it is necessary for the meat to become very soft.

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.