2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Hashlama (Khashlama) is a famous Armenian dish, which is most often prepared from lamb or beef and vegetables. Its main advantage is the simplicity of its preparation: it is enough to put all the ingredients in a large bowl and put on the fire.
The result is appetizing, juicy and extremely light meat, combined with fragrant vegetables and flavored with a bouquet of spices, which can not leave indifferent any lover of meat dishes.
Hashlam is a traditional and favorite dish of Eastern peoples. The debate over which national cuisine it belongs to is not from yesterday. The Caucasian peoples still argue about its origin and claim to have discovered it.
Basically, the name is of Armenian origin and comes from the word "hashel", which translates as: "meat, hard piece". This, of course, does not mean that the dish is really of Armenian origin.
This delicacy has been prepared since ancient times by mountaineers and shepherds who lived high in the mountains and did not have much variety in terms of food. Nowadays, in Armenian cuisine, hashlam is a fairly thick soup, and in Georgia, it is prepared with many roots and coriander.
In other national cuisines, the recipe must include a large amount of vegetables, a variety of spices and herbs. There are recipes where the meat is prepared exclusively with spices and with the addition of beer. The ingredients and cooking technology may vary, but the main role of the meat remains.
However, there are some basic subtleties of preparation. Lamb, sometimes beef or veal is most commonly used for cooking, as is customary in Eastern peoples, while pork and poultry are not preferred.
Pieces of meat must be cut into large pieces, and sometimes cooked whole. If the meat is from a young animal, the dish is left to simmer for about two hours, but if it is from an adult animal, cooking can continue for 6 hours.
The vegetables are also cut into large pieces and added in the middle of cooking. The hashlam is served with a glass of dry red wine and fresh salad. For its preparation it is best to use a clay pot, as it best retains heat.
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