The recipe for hashlama and the way it is served is very different from region to region. For example, Kazakh nomads cook hashlama in the form of a stewed mixture of meat and vegetables, shift all layers, and cook without water, in their own juice. In Armenia, given that each "own" boiled, add the potatoes, lots of greenery. Often prepared boiled in soup. The simplest hashlama, and probably the most delicious-in Kakheti. The people there know a lot about simple cooking of the meat. A minimum of components, high soul. Properly cooked meat in addition, except wine, does not need.
Cook Time | 30 minutes |
Servings |
Ingredients
- 1 kg Veal (veal Brisket)
- 3 pieces Onion
- 2 pieces Bay leaf
- 10 pieces Black pepper (peas)
- Salt (to taste)
- 0.3 teaspoons Adjika (Dry)
- 1 piece Red hot pepper
- Vinegar (9%)
- 1 bunch Cilantro
- 4 cloves garlic
Ingredients
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Instructions
- The remaining two onions shinkuem thin half-rings and pickle in water mixed with vinegar for about 10 minutes. How much vinegar you will need to focus yourself on how much you like marinated and sour onions. Cilantro finely shinkuem, capsicum free from seeds and cut into cubes. Garlic chop with a knife.
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