Armenian Khashlama With Beer In A Cauldron

Category5 87 Last Update: Apr 06, 2021 Created: Apr 06, 2021 0 0 0
Armenian Khashlama With Beer In A Cauldron
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
Print

It is still not known how Khashlama appeared. All Caucasian peoples consider this dish to be their national one. The name comes from the Armenian word "hashel", which translates as meat cooked in a piece. But this does not mean that the Armenian dish was just once used by poor mountaineers.

Ingredients

Directions

  1. Cut the meat into pieces approximately 5 by 5 centimeters.
  2. Marinate meat in seasonings and lemon juice for 30 minutes.
  3. Heat the cauldron,Add meat, brown.
  4. pour in vegetable oil, heat.
  5. Pour over with beer, cook for 5-7 minutes.
  6. Layer the chopped vegetables.
  7. Sprinkle each layer with salt: carrots, onions, potatoes, tomatoes, eggplants, peppers.
  8. Put the cauldron over medium heat.
  9. Simmer for 2 hours under the lid, until there is little liquid.
  10. Add logs from time to time, but the cauldron should not get very hot.
  11. At the end, sprinkle with chopped garlic, stir, cover, remove from heat.
  12. Insist Armenian khashlama with beer in a cauldron for 5-7 minutes, arrange on plates, sprinkle with herbs.

Armenian Khashlama With Beer In A Cauldron



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

It is still not known how Khashlama appeared. All Caucasian peoples consider this dish to be their national one. The name comes from the Armenian word "hashel", which translates as meat cooked in a piece. But this does not mean that the Armenian dish was just once used by poor mountaineers.

Ingredients

Directions

  1. Cut the meat into pieces approximately 5 by 5 centimeters.
  2. Marinate meat in seasonings and lemon juice for 30 minutes.
  3. Heat the cauldron,Add meat, brown.
  4. pour in vegetable oil, heat.
  5. Pour over with beer, cook for 5-7 minutes.
  6. Layer the chopped vegetables.
  7. Sprinkle each layer with salt: carrots, onions, potatoes, tomatoes, eggplants, peppers.
  8. Put the cauldron over medium heat.
  9. Simmer for 2 hours under the lid, until there is little liquid.
  10. Add logs from time to time, but the cauldron should not get very hot.
  11. At the end, sprinkle with chopped garlic, stir, cover, remove from heat.
  12. Insist Armenian khashlama with beer in a cauldron for 5-7 minutes, arrange on plates, sprinkle with herbs.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.