Armenian khashlama

The peoples of the Caucasus are still arguing about the origin of Khashlama and every nation considers it their national dish. The name comes from the Armenian «hashel» — meat cooked piece, but it does not mean that Khashlama Armenian roots — just once such food was considered a food of the poor Highlanders.


Pork barbecue — 1.5-2 kg
Lemon — 1 pc.
Beer — 500 ml
Potatoes — 1 kg
Red pepper — 1 kg
Carrots — 700 g
Onion — 700g
Eggplants — 1 kg
Tomatoes — 1 kg
Garlic — 6 cloves
Hops-suneli, salt — to taste
Vegetable oil for frying
Any greens


1. Cut the meat into pieces, on skewers (about 5 * 5 cm).
2. marinating meat in lemon juice and spices, about 30 minutes.
3. glows kettle, pour vegetable oil, warming up. We spread the meat and brown it.
4. After pour the beer and simmer for 5-7 minutes.
5. stacked layers of chopped vegetables, not forgetting prosolit each layer: carrots, onions, potatoes, tomatoes, eggplant and peppers.
6. Cover with a lid and put the kettle on medium heat. Tormented about 2 hours until almost all the liquid boil-off, and it will not be enough! Periodically we put a logs, but the heat proved to be small. At the end sprinkle with finely chopped garlic, stir, cover with a lid and remove from heat.
7. insist 5-7 minutes and displayed on the plates, sprinkle with herbs.armenian-khashlama

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