Khashlama on beer

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 on beer has a special aroma and taste, and in a cauldron on a fire it is revealed even better. And another positive side of this dish is its variability, you can change or add any ingredients to your taste to your taste.

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.

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 the most important thing is that 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.

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.

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.

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 can be cooked with absolutely any meat. When 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 disintegrates into fibers. According to this recipe, we prepare khashlama with pork.

Many people perceive khashlama as a kind of soup. However, this is not quite true. The dish consists of stews and vegetables with a little broth. This is a juicy hearty meal that will replace both the first and the second. We serve khashlama with boiled potatoes and always with a lot of greens.

Fans of Caucasian dishes will appreciate this aromatic and hearty lamb and beer dish, which is essentially a hot stew of vegetables and meat. This khashlama is often prepared in nature.

Lamb khashlama with eggplant belongs to the classics of Caucasian cuisine. This vegetable goes well with meat, quickly absorbs the aromas of seasonings and spices and does not boil over when stewed for a long time. We prepare khashlama with the addition of beer, which will be the Armenian version of the dish. If you stew khashlama in a special Afghan cauldron (in which the dish is cooked under pressure), the cooking time is halved. You can also stew in a regular cauldron.

Without much effort, you can cook this original Caucasian dish at home and delight your guests and loved ones with a delicious lunch. Lamb ribs are best for this hashlama. We cook with beer and add potatoes to the dish for satiety.

For those who want to treat them with something new instead of the traditional barbecue when going out with friends to nature, an interesting recipe for lamb khashlama on the fire is offered. The dish is tasty, aromatic and will be an excellent snack for any drink.

So that the Armenian-style lamb khashlama does not become a simple stew during cooking and does not lose its oriental aroma and flavor, you need to know some cooking secrets. Prepare the dish only from young lamb and use meat on the bone for a rich taste. Place the ingredients in a cauldron or stewpan with a thick bottom (the dish will burn in another dish) in a certain sequence. Khashlama is stewed in its own juice with the addition of a small amount of beer, which makes the meat softer and juicier.

Lamb khashlama with potatoes will be a hearty and tasty set lunch for you, as it includes both the first and the second course. Potatoes can be stewed with meat and vegetables, or they can be cooked separately. Be sure to add greens to the dish; green onions, cilantro and basil are the best for khashlama. We also add a little aroma in the form of fresh mushrooms. For spices, use the special hashlama seasoning.

Like many Caucasian dishes, khashlama does not have one correct recipe and is prepared differently in different regions. A lot of meat and rich meat broth are invariable in this tasty dish. The list of added vegetables is different, and in Russian cuisine, potatoes are often added to khashlama. By using different spices and spices, you can get a new taste of the dish every time. When there is no cauldron, you can cook this dish in a saucepan with a thick bottom.

Beef khashlama with potatoes and eggplant has little in common with this traditional Caucasian dish, but, nevertheless, it is cooked and loved for its excellent taste and satiety. We cook khashlama with beer, which makes the beef very soft and the vegetables retain their shape. Eggplant will give a special taste to khashlama. To make the dish tasty, lay all the ingredients in layers. You can feed a large family or company with this dish. You can cook both outdoors and at home in your kitchen. Stew in a cauldron.

The Armenian khashlama is distinguished from other recipes of this dish by the use of beer. It is beer that gives khashlama its special smell and taste. The meat is soft and tender, and the vegetables do not lose their shape. The dish is prepared in a cauldron. According to this recipe, you can cook Armenian khashlama with beer both outdoors and on an electric or gas stove.

This delicious Caucasian food is prepared simply and does not take much labor and time of the hostess. The recipe will also appeal to novice young housewives. A dish of young beef is prepared in a cauldron or saucepan with a thick bottom. Meat and vegetables are stacked in layers so that they are stewed evenly. No water is added to the dish, only beer to speed up the cooking of beef, and fresh vegetables provide enough juice.

Khashlama, as a rich and aromatic dish, is not always cooked with potatoes, but it is he who makes the dish quite satisfying. This dish, combining both the first and second, is ideal for dining with a large family. Although the tradition suggests to cook khashlama from lamb, the dish is also delicious with beef. We add beer to the dish, which speeds up the cooking process, and cook in a cauldron.

Khashlama, cooked in nature and over a fire, will be an excellent alternative to traditional barbecue. It is not difficult to prepare it.Most of the time is spent on stewing the dish, and you only need to put firewood on the fire so that the khashlama boils quietly.

Beef khashlama belongs to the category of thick Caucasian soups made from a large amount of meat and vegetables with spices and herbs. Khashlama in Armenian is a variety of them. The dish is prepared in a cauldron or a saucepan with a thick bottom so that the ingredients do not burn and practically in their own juice, only a little beer is added to speed up the cooking process.

Khashlama, as a traditional dish of Armenian cuisine, can be prepared by any housewife, following the technology of the recipe. It takes a long time to cook due to long-term stewing of meat with vegetables, and less vegetables are put into the dish than meat. You can cook khashlama both in a cauldron and in a saucepan with a thick bottom.