Authentic Armenian Khashlama Recipe

Ingredients

  • 1 kg of meat (beef or lamb)
  • 2 large onions
  • 2 large carrots
  • 2 large bell peppers
  • 4 potatoes
  • 4 cloves of garlic
  • 1 bunch of fresh cilantro
  • 1 bunch of fresh parsley
  • 2 tomatoes
  • 1 tablespoon of black pepper
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable oil
  • 1.5 liters of water

Steps and instructions

  1. Clean the meat and cut it into small pieces.
  2. Peel and finely chop the onions, carrots, bell peppers, and potatoes.
  3. Heat some vegetable oil in a large pot.
  4. Add the meat to the pot and cook it until it becomes brown.
  5. Add the chopped vegetables and the whole peeled garlic cloves to the pot.
  6. Stir the ingredients and cook them for about 5 minutes.
  7. Add the water, salt, and black pepper to the pot. Boil it over medium heat for about an hour.
  8. Chop the tomatoes and add them to the pot. Cook for another 15 minutes.
  9. Chop the fresh cilantro and parsley and sprinkle them over the Khashlama before serving.

Tools for making

Recipe variations

  • Replace beef or lamb with chicken or turkey for a lighter version.
  • Add different vegetables such as mushrooms, zucchini, or eggplant to enhance the flavor.
  • Experiment with spices like paprika, cumin, or coriander for a unique taste.
  • Include dried fruits like apricots or prunes to add a hint of sweetness.
  • For a vegetarian option, substitute the meat with tofu or seitan.
  • Try using vegetable broth instead of water for a richer flavor.
  • Create a spicier version by adding chili flakes or hot sauce.
  • For a creamier texture, add a dollop of sour cream or yogurt before serving.
  • Serve the khashlama with a side of rice, bulgur, or mashed potatoes for a complete meal.
  • Experiment with different herbs such as thyme, dill, or mint to vary the aroma.

Recipe overview

Khashlama is a traditional Armenian stew that is both hearty and flavorful. It's a comforting dish, perfect for cold evenings, and it's made with a variety of fresh vegetables and tender meat, usually beef or lamb. The stew is slow-cooked to bring out all the flavors, and it's spiced with black pepper and garnished with fresh herbs. This recipe will guide you through the steps of making Khashlama at home, from preparing the ingredients to the final touches. You can expect a rich, satisfying stew that will become a favorite in your household.

Common questions

  1. Can I use chicken instead of beef or lamb? No, traditionally Khashlama is made with beef or lamb. The flavors and textures of chicken are different and may not yield the desired result.
  2. Can I use different vegetables? Yes, you can customize the vegetables according to your preference. However, the traditional recipe includes onions, carrots, bell peppers, and potatoes for their flavors and textures.
  3. Do I need to marinate the meat? No, marinating is not necessary for this recipe. The flavors will develop as the ingredients cook together.
  4. Can I use dried herbs instead of fresh? While fresh herbs are recommended for the best flavor, you can use dried herbs as a substitute. However, the quantity may vary as dried herbs are more concentrated in flavor.
  5. Can I use a slow cooker for this recipe? Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the vegetables before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours.
  6. Can I make this recipe in advance? Yes, Khashlama tastes even better when reheated the next day. You can make it in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Large pot - Needed to cook the Khashlama.
  • Cutting board - Used for chopping the vegetables and meat.
  • Knife - Essential for cutting and chopping ingredients.
  • Wooden spoon - Used for stirring the ingredients while cooking.
  • Measuring spoons - Needed to accurately measure the salt and black pepper.
  • Measuring cup - Used to measure the vegetable oil and water.
  • Tongs - Helpful for handling the meat and vegetables while cooking.
  • Plates and bowls - Needed for serving the Khashlama.
  • Chopping board - Optional, for chopping fresh herbs like cilantro and parsley.
  • Serving spoon - Used for serving the Khashlama onto plates or bowls.

Origin stories

Khashlama is a traditional Armenian dish, known for its simplicity and robust flavors. It's often made during gatherings and special occasions like weddings or birthdays, as it's designed to be a communal dish, shared amongst many. Its name is derived from the Armenian verb 'khashel,' which means 'to boil,' reflecting the cooking method of the dish. An interesting fact about Khashlama is that it is traditionally prepared in a 'tandir,' a special kind of clay oven that is widespread in the Caucasus region. The meat and vegetables are layered and then slow-cooked to perfection, allowing the flavors to meld together beautifully. The use of fresh herbs and the slow-cooking method give this dish its unique and comforting flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.