Mutton on Patagonian Recipe

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Patagonia is a region of Argentina that is famous for its lamb production. And it would be surprising if those who have learned to produce mutton, would not have figured out how to cook it. In particular, the highlight of this dish was the marinade, the components of which are selected specifically for lamb.

Khashlama-Armenian Recipe

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Armenian cuisine is one of the oldest in Asia and the oldest in Transcaucasia. The national dishes of this country were admired by the Greek historian Xenophon and the commander Alexander the Great. Hashlama is a very popular Armenian dish, which is prepared mainly from lamb (less often-from veal) with vegetables. It is desirable that the meat was on the bone: so the dish turns out to be more satisfying and delicious, and the vegetables are fleshy to get more juice. It is believed that the name “hashlama” comes from the Armenian word “hashel”, which means “meat cooked in a piece”. This dish is one of the easiest to prepare. As a rule, Armenian cuisine is very labor-intensive. The preparation of most dishes is based on minced meat and whipping. In addition, many dishes are prepared in earthenware. The Armenians developed a diet that was uncharacteristic of the rest of the world: a very light breakfast, a moderate lunch, and a rich, hearty dinner. Holidays have a special meaning for this people. So, since ancient times, such ritual dishes have been preserved, which are necessarily present at the wedding. From the very beginning of the existence of this people, its representatives were engaged in cattle breeding. Therefore, the abundance and variety of poultry and livestock could only be envied. Thus, the Armenians always had an incredible amount of meat on their tables. Cattle breeding has also influenced the composition of various dairy dishes. These are mainly brine skins and pitcher cheeses. Fermented milk products are no less popular. They are often used to prepare drinks and dishes of traditional Armenian cuisine. When they first decided to cook hashlama, it is impossible to say, obviously, it was not a thousand years ago. Who is the author of hashlama, too, it is difficult to say. All the peoples of the Caucasus argue: where and who first decided to cook this dish. The fact that “hashel” is prepared in Armenian, even this does not mean anything. This is a Caucasian dish, and each people of this area has its own recipe and many different ways of cooking.

In Georgia, hashlama is made from ingredients such as mutton, Georgian wine (preferably homemade, of course), green onions, tarragon, coriander, tkemali, mint.

Agriculture in Armenia is as ancient a craft as cattle breeding. Hence the wide range of cereals in the kitchen business. Many Armenian dishes also contain legumes. A lot of greens and vegetables – another feature of the dishes of this country.

The Armenians always cooked their food over a bonfire. Tonir is a traditional oven-hearth made of clay, which is actively used in the modern cooking of the country. He cooks all kinds of porridges, soups, bakes bread, roasts vegetables, smokes poultry and fish, and prepares other various dishes.

How to cook hashlama in Armenian?

There is no consensus among Armenian housewives about the “right” recipe for hashlama. Every corner of the country (or even every yard) has its own subtleties and its own secrets of cooking this dish. Moreover, different sources name different bases for it: lamb, beef, or even chicken. However, the general principle of cooking is always the same: sliced meat and vegetables are laid out in layers in a cauldron, saucepan or pan with a thick bottom, and then boiled (or stewed − there is also no unity of views) in their own juice. During cooking, the meat becomes tender, and the broth is soaked with the juice of fresh vegetables, herbs and spices. According to the recipe ,the “right” hashlama, in addition to salt, includes 10 different seasonings: parsley, coriander, basil, tarragon, suneli hops, allspice, ground black pepper, celery and cloves. However, you can use different combinations from this set or add other components, such as bay leaf. You will also need 250 grams of table red or rose wine.

The rationale for the presence of potatoes in the dish is also controversial. According to some recipes, the classic Armenian dish hashlam is prepared with the addition of potatoes, but this product spread in the Caucasus only in the XIX century. Traditionally, housewives did without it, but for two hundred years, the recipe with potatoes took root.There are many ways to prepare this dish. Each hostess has her own, but you can distinguish the general principle of cooking-this is meat and vegetables, stewed in layers in a saucepan or cauldron. Today I want to tell you my recipe, which is a classic version of this dish of Armenian cuisine.

Juicy shish kebab, which gives off a dizzying smell, horovac-baked vegetables that have managed to get soaked in the smell of smoke, the most tender dolma in the world, which was prepared without the use of fat… Only from these descriptions begin to flow salivating. And hashlama? This is another delicious food that deserves eloquent words.

Historical background

Caucasian cuisine is one of the most ancient: its history goes back more than two thousand years. The culinary traditions of the countries of this region include a huge number of dishes that are prepared on the basis of meat. One of these dishes is hashlama of lamb, with the recipes of which we offer to familiarize yourself. What is hashlama? Hashlama (from the Armenian “hashel” – “meat cooked in a piece”) is meat stewed in a cauldron or saucepan with various vegetables laid out in layers. This dish is so ancient that almost all Caucasian peoples consider it their traditional dish. The classic version of hashlama is recognized as Armenian. Khashlama is a bright representative of the national dishes of the Armenian cuisine. Over time, the recipes of this dish were supplemented and improved. Now hashlama is stewed with the addition of:
– vegetables;
– greens;
– beer;
– spices.
Only one ingredient remains unchanged – meat. This is due to the fact that the indigenous Caucasian peoples have always been engaged in cattle breeding, so their culinary traditions are largely based on meat dishes. The main rule of cooking hashlama is to stew a lot of meat in a small amount of broth for 2-2. 5 hours. And the older the meat for the dish, the more time it takes to warm it up. Of course, it is important to choose the right source “material”. This can be: beef; lamb; veal; poultry; pork (used infrequently, as it “dries”during a long stew). Juicy shish kebab, which gives off a dizzying smell, horovac-baked vegetables that have managed to soak in the smell of smoke, the most delicate dolma in the world, which was prepared without the use of fat… Only from these descriptions begin to stand out salivating. And hashlama? This is another delicious food that deserves eloquent words.
And do not take the tenderloin-meat on the bone is also good. To make the dish fragrant and juicy, the vegetables should be put in it last, and the salt should be removed from the stove or even before serving. Otherwise, the meat will be tough. It is equally important to choose the right dishes for serving. The best option is clay bowls. Hashlama can be both the second and first course – the thick broth turns out to be very hearty and satisfying. No wonder all the Caucasian peoples ascribe to themselves the glory of the ancestor of the preparation of hashlama. Each of the applicants has their own special techniques for preparing and serving this dish. If you combine these nuances, you will get a very useful “cheat sheet”:
if the meat is with a bone, it can not be cut;
vegetables are added in the middle of stewing, it is recommended to calculate their ratio with meat in a ratio of 1:3 in favor of the latter;
if hashlama is served as a soup, then a plate with herbs is served separately;
If hashlama is served as the main course, a glass of semi-dry red wine is also offered.

Hashlama made of lamb or other meat is a very hearty meat dish that can be served both on a holiday and for an everyday dinner with the family. The main thing is to be sure of the freshness of the meat and choose the right set of spices. And the excellent taste fully compensates for the time spent on the preparation of this worthy representative of the Caucasian cuisine. As a rule, Armenian cuisine is very labor-intensive. The preparation of most dishes is based on minced meat and whipping. In addition, many dishes are prepared in earthenware. The Armenians developed a diet that was uncharacteristic of the rest of the world: a very light breakfast, a moderate lunch, and a rich, hearty dinner. Holidays have a special meaning for this people. So, since ancient times, such ritual dishes have been preserved, which are necessarily present at the wedding.
Before we talk about how to cook hashlama, let’s talk a little about the formation of the Armenian one, it is as ancient as the country itself. The culinary traditions of Armenia are no less than two thousand years old. From the very beginning of the existence of this people, its representatives were engaged in cattle breeding. Therefore, the abundance and variety of poultry and livestock could only be envied. Thus, the Armenians always had an incredible amount of meat on their tables. Cattle breeding has also affected the composition of various dairy dishes. These are mainly brine skin and jug cheeses. No less popular are products of a fermented milk nature. They are often used to make drinks and dishes of traditional Armenian cuisine.
Agriculture in Armenia is as ancient a craft as cattle breeding. Hence the wide range of cereals in the kitchen business. Many Armenian dishes also contain legumes. A lot of greens and vegetables – another feature of the dishes of this country.

Armenians always cooked their food over a fire. Tonir is a traditional oven-hearth made of clay, which is actively used in modern cooking of the country. It cooks all kinds of porridges, soups, bakes bread, roasts vegetables, smokes poultry and fish, and prepares other various dishes.

Well, how about without meat

Armenian meat dishes are a kind of cult. The oldest and simplest dishes include pastas and, of course, shish kebab, dishes made from whole poultry carcasses, and meat kchuchi. They are still prepared today in accordance with the technologies that were used fifteen hundred years ago. Hashlama is also very popular.

Every Armenian knows how to cook hashlama, although today it is quite difficult to determine exactly which national cuisine it belongs to. All Caucasian peoples consider this dish to be their traditional dish. But in all countries hashlama is prepared in different ways.
Some features of hashlama

This is one that takes a long time to prepare. The young carcass should be simmered over low heat for about three to four hours. If the meat is older, then it will take twice as long. Hashlama has one feature. To create it, you will have to buy three times more meat than all other ingredients. You need to take just a little bit of broth.

How to make hashlama? It all depends on the recipe of which people you will do it. For example, in Georgia, they put a lot of vegetables and herbs in it. Cooks from other countries use different spices and beer in their recipes. There are a huge number of ways to prepare hashlama, and it is quite difficult to specify the most correct of them.

The most important rules

In order to cook hashlama, you can buy any meat. It doesn’t always have to be fillet or tenderloin. Beef, lamb, veal are suitable, and pork is rarely used. Meat can have a bone or be without it. Intending to make a dish with vegetables, the cook should cut them into large pieces. Then put it in the already cooked meat. First of all, put onions, followed by potatoes, eggplants, tomatoes, and so on. There is no need to salt the dish in the process of its languor. This spice is put either five minutes before the end of stewing, or in an already prepared dish. No plates are used to serve hashlama. It is presented in bowls made of clay.

Chicken hashlama

Although the most common meat for cooking this dish is lamb, chicken can also be used. In principle, hashlama from poultry is as delicious as from lamb. For the dish, you will need the following ingredients:
One kilogram of chicken meat.
One hundred grams of frozen green beans.
Five potatoes.
One onion.
Two bell peppers.
One large carrot.
Three tomatoes.
Three cloves of garlic.
Salt and spices.
First you need to boil the bird. Chop the onion and carrot and fry in a cauldron. Now add the finely chopped sweet pepper and keep it on the stove for about five minutes, but do not forget to stir the vegetables occasionally. While all this is simmering, remove the peel from the tomatoes and slice them. Tomatoes are also put in a cauldron and let the products simmer for another five minutes. After that, pour them and boil the resulting soup. Cut the potatoes into slices, put it in a container with vegetables and bring to a boil. We cut the bird into small pieces, add them to the broth, then put the beans. Salt, sprinkle with spices and continue to cook the dish until the potatoes are cooked. Hashlama from chicken is not just delicious, but also incredibly flavorful. Having tried such a delicacy once, you will not be able to deny yourself the pleasure of cooking it again and again.

What about the lamb?

To prepare a traditional hashlama based on sheep meat, you will need almost the same products as for a chicken dish, but with some changes. Next, we will tell you in detail about what components are included in the dish, how to cook. Hashlama of lamb is a traditional dish, the recipe of which is known, perhaps, to every resident of Armenia.

So, we take two kilograms of meat, tomatoes and bell peppers, one and a half kilograms of onions, a large bunch of parsley and dill. You should also prepare one and a half glasses of light beer, one kilogram of new potatoes and to taste ground black pepper, pepper peas, basil, salt, a mixture of spices to the lamb. It is best to buy ribs, then the Armenian hashlama will turn out as it is prepared in the country of origin. First, you need to cut across the lamb side. After that, with a knife, we cut the layer into separate parts and put them in a bowl.

And now the vegetables

Vegetables are cut in the following way: tomatoes and peppers in circles, onions in large half-rings, greens in large pieces. The dish is prepared in a large, approximately eight-liter cauldron. In it, we begin to lay half of all the products in layers: first onions, then meat, then peppers and tomatoes. On top, sprinkle with a large amount of herbs, salt and add half of the seasonings. Now you can lay out the remaining products on top in layers in the same order. When everything is packed, fill the hashlama with beer. Cover the cauldron tightly and put it on the stove. Simmer the dish over low heat for one hour. During this time, we prepare a side dish of new potatoes. When all the dishes are cooked, we begin to eat. Bon Appetit! Hashlama resembles a very thick soup, but it still needs to be treated to a second course. In summer, you can delight your family and guests with hashlama cooked in a cauldron over an open fire, but on the stove you will get an equally delicious and flavorful treat. A great dish turned out! Very tasty, very simple and hassle-free!