Khashlama in Georgian Recipe
The recipe for hashlama and the way it is served vary greatly depending on the region. For example, Kazakh nomads prepare hashlama in the form of a stewed mixture of meat and vegetables, put everything in layers and cook without water, in their own juice. In Armenia, given that everyone is “their own” boiled, potatoes are added, a lot of greens. It is often cooked boiled in soup. The simplest hashlama and probably the most delicious is in Kakheti. The local residents know a lot about simple cooking of meat. Minimum components, high soul. Properly cooked meat does not need an addition, except for wine.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Put the meat in a frying pan in large chunks (whole). Pour enough water to cover the meat. Turn on the heat and bring the meat to a boil. In the original, veal breast with bone and fat is taken, but since my children do not eat fatty meat, they cook it the way I got non-fatty veal on the bone.
  2. When the meat boils, remove the foam. Turn on the fire as needed. Add bay leaf, peppers and one onion with husk to the meat (do not peel). Cook the meat for 3-4 hours on very low heat. This is a prerequisite for delicious and properly cooked meat in boiled form.
  3. The remaining two onions are chopped into thin half rings and marinated in water mixed with vinegar for about 10 minutes. How much vinegar you will need, focus on how much you like pickled and sour onions. Finely chop the cilantro, release the capsicum from the seeds and cut into cubes. Chop the garlic with a knife.
  4. Remove the boiled hot meat with a slotted spoon and cut it into portions with a knife. The meat turns out tender and juicy, so soft that it resembles a stew. Sprinkle the meat on top with salt and seasoning.
  5. Add garlic, cilantro and capsicum. We squeeze the onion well and also send it to the meat.
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