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 Hashlama at the Stake Recipe
There are many recipes for hashlama, my favorite is beef on beer. I often cook this dish in nature, maybe someone will like it too.
Course Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Armenian Cuisine
Cook Time 150 minutes
Servings
Ingredients
Course Lunch Second Breakfast Dishes, Picnic Food Dishes
Cuisine Armenian Cuisine
Cook Time 150 minutes
Servings
Ingredients
Instructions
  1. Wash the vegetables, cut the meat into medium pieces.
    Wash the vegetables, cut the meat into medium pieces.
  2. At the bottom of the cauldron we spread the chopped tomatoes, a little salt and pepper.
    At the bottom of the cauldron we spread the chopped tomatoes, a little salt and pepper.
  3. The top layer of onion, cut into half rings.
    The top layer of onion, cut into half rings.
  4. Then comes the Bulgarian pepper, Also add a little salt and pepper.
    Then comes the Bulgarian pepper, Also add a little salt and pepper.
  5. Then finely chopped herbs and bay leaf.
    Then finely chopped herbs and bay leaf.
  6. Put a layer of meat and garlic cloves on top. Add salt and pepper again.
    Put a layer of meat and garlic cloves on top. Add salt and pepper again.
  7. Next, all the ingredients are in reverse order, The first is greenery.
    Next, all the ingredients are in reverse order, The first is greenery.
  8. For the second - bell peppers, onions, tomatoes. Add a little salt and pepper again.
    For the second - bell peppers, onions, tomatoes. Add a little salt and pepper again.
  9. Pour the beer into the cauldron.
    Pour the beer into the cauldron.
  10. Close the lid, light the fire and simmer for about 2 hours.
    Close the lid, light the fire and simmer for about 2 hours.
  11. After the allotted time, open the cauldron and put the potatoes on top. At this stage, if there is not enough liquid left in the cauldron, then add a little boiled water, but usually this is not necessary, For taste, you can add a sprig of basil. Close the cauldron and leave on low heat until the potatoes are ready.
    After the allotted time, open the cauldron and put the potatoes on top. At this stage, if there is not enough liquid left in the cauldron, then add a little boiled water, but usually this is not necessary, For taste, you can add a sprig of basil. Close the cauldron and leave on low heat until the potatoes are ready.
  12. At the end, sprinkle with green onions, remove the coals and let it brew for 10 minutes.
    At the end, sprinkle with green onions, remove the coals and let it brew for 10 minutes.
  13. Ready!
    Ready!
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