Khashlama - 6 cooking recipes

Find the best original khashlama recipes on the website for those who like to expand their culinary knowledge, bestrecipes24.com. Try variations with beef, lamb, poultry and pork. On water, wine and beer. With a variety of vegetables and amazing national seasonings. Immerse yourself in real Caucasian flavor.

When choosing a method for preparing khashlama, you should rely on your own preferences in the taste of meat. Khashlama is most often prepared from brisket or pulp on the bone with cartilage. Veal and lamb are perfect. Poultry or pork is less often used. The main rule of amazing khashlama is that there should be three times more meat than vegetables. And definitely a lot of greenery.

Interesting recipe: 1. Wash carrots, tomatoes and eggplants and chop coarsely. Cut the onion and sweet pepper into rings.2. Add salt to the eggplants. Let it stand. Drain and fry lightly.3. Cut the meat into large pieces. Pour lemon juice, lightly salt, sprinkle with suneli hops. Mix. Let it brew for about an hour.4. Place the ingredients in a thick-walled saucepan or cauldron in layers: a layer of onions, sweet peppers, carrots, eggplants and tomatoes.5. Place a layer of meat. Sprinkle with seasonings and herbs.6. Alternate vegetable and meat layers. There should be vegetables on top.7. Add wine.8. Simmer over very low heat for about 3 hours.9. Serve as a separate dish with plenty of fresh herbs.

Helpful tips:• To add a unique aroma to khashlama, it is recommended to add chaman.• Khashlama can be prepared in the oven, keeping it for 2-2.5 hours at 180°.• The food must be stewed under the lid.