Khashlama - a bright representative of the national Armenian cuisine. There are many variations of cooking this dish. Each family has their own, but it is possible to allocate the General principle of preparation: this meat and steamed vegetables in layers in the casserole or cauldron. Today I want to tell you your recipe is a classic version of this dish of Armenian cuisine. Khashlama resembles a very thick soup, but it is, nevertheless, to second course. In the summer, you can please the home and guest hallamos cooked in a cauldron over an open fire, but on the stove it turns out no less delicious and fragrant treat.
|Cooking time 90 minutes||Number of servings 6|
Put on the stove to medium and bring to a boil. Follow the formation of foam, if necessary, the foam must be removed.
Simmer at a medium boil for about 1 hour. The time depends on the meat, in my case an hour was enough to make meat tender. Try the dish in the middle of cooking on the amount of salt, if necessary, more salt to taste.
After 1 hour of cooking put the vegetables and meat in a deep serving dish, pour a little broth. Serve. Bon appetit!
Onions must be cut into half-rings.
Lay the onions on a layer of mutton.
Bell peppers should be cut into half rings or as in my case, a rather large strips.
Large tomatoes cut into rounds with a thickness of 0.5 cm.
Lay the peppers on a layer of the onion.
Lay on top of tomatoes.