How much to cook hashlama?
Cook the khashlama for 3 to 8 hours, depending on the youthfulness of the mutton (cook young lamb in khashlama for 2 hours, the old one up to 7 hours).
How to cook khashlama
Products
Lamb - 1 kilogram
Carrots - 1 piece
Saffron - a pinch
Onions - 1 head
Parsley root - 1 piece
Cilantro stalks - a few twigs
Pepper - a few peas
Salt - half a teaspoon
Dried Mint - A small handful
Dried Basil - A small handful
Garlic - 3 prongs
Potatoes - 1 piece
Tomato - 1 piece
How to cook khashlama
1. Wash the lamb, chop it together with the bones into medium-sized pieces.
2. Put the lamb with bones in a wide, shallow saucepan, fill with water so that its level is not higher than the meat.
3. Place a saucepan with lamb over medium heat until it boils.
4. Reduce heat to low, cook lamb under the lid for 2 to 7 hours, depending on the maturity of the ram, until the meat is tender - it should become soft and give a strong aroma.
5. Periodically skim the broth.
6. Peel the carrots, cut into rounds 1 centimeter thick.
7. Wash cilantro stalks and parsley root, do not chop.
8. Cut the peeled onion into several large slices.
9. Wash the potatoes, cut into large pieces.
10. Wash the tomato, pour boiling water over for a minute, drain the boiling water.
11. Remove the peel from the tomato and cut into 3 cm cubes.
12. Peel the garlic, do not chop.
13. One hour before the meat is ready, put the stalks of cilantro and parsley, onions, potatoes, carrots, tomatoes, cloves of garlic, peppercorns in a saucepan, leave to simmer for an hour.
14. 10 minutes before the khashlama is ready, remove the parsley roots and cilantro stems from the pan.
15. Put a pinch of saffron, salt in khashlama, simmer for another 5 minutes.
16. Sprinkle dried basil and mint on top of the hashlama poured into clay soup bowls.
Fusofacts
- Khashlama is a dish of Caucasian cuisine. Khashlama is cooked throughout the region, each nationality has its own peculiarities of making hashlama.- Khashlama - this is thick rich soup made from meat that stews for a long time over low heat. There should be several times more meat in khashlam than vegetables and broth.
- Traditionally, khashlama is served not in plates, but in clay bowls.
- For khashlama use meat lamb, veal, beef, very rarely - pork. The meat can be on the bone or without it.
- By traditional recipe meat for khashlama is cut in medium pieces, poured over with cold water, simmered over low heat for 2 to 7 hours. First of all, coarsely chopped onions are added to the almost finished meat, then the rest of the vegetables - potatoes, carrots, tomatoes. The vegetables must be coarsely chopped. You need to salt the khashlama five minutes before cooking.
- For enhancing aroma khashlama it is cooked at the stake.
- IN difference from another Caucasian soup - hasha, khashlama cooks faster, since the meat does not need to be pre-soaked. You can also add any vegetables to the khashlama - potatoes, tomatoes, turnips, eggplants, tomatoes, carrots, peppers, and only radish goes to khash. Khash is made as a thin soup, in contrast to khashlama, which should be very thick.
Last update Author / Editor - Lydia Ivanova