Composition / ingredients
Step-by-step cooking
Step 1:
How to cook hashlama in Armenian from beef? Prepare the necessary ingredients. For this recipe, it does not matter which part of the carcass to choose, as it will still become soft during cooking. The standard set of vegetables for hashlama is potatoes, onions, carrots, peppers, tomatoes and eggplants, you can add or remove any of them to taste. Any greens will also come up, especially fragrant hashlama will be with cilantro.
Step 2:
Cut the eggplant in half, and then cut into slices about 1 cm thick. Small fruits can be cut into circles.
Step 3:
Salt the eggplant well and leave for 15-20 minutes so that the bitterness goes away.
Step 4:
Cut the onion into half rings or, like me, into large slices, the method of slicing is absolutely not important here — the onion will completely dissolve in the finished dish.
Step 5:
Put the onion on the bottom of a thick-walled pan, ideally take a cauldron.
Step 6:
Wash the beef, dry it, and cut into large pieces. If you have beef on the bone, feel free to put it, hashlama will get even richer.
Step 7:
Put the beef in the next layer after the onion.
Step 8:
Pepper it, add salt.
Step 9:
Sprinkle with dry spices to taste — I have a mixture for shurpa today.
Step 10:
Put the eggplants in the next layer, having previously washed them from the protruding juice.
Step 11:
Wash the pepper, dry it and cut out the core with the seeds. Cut the pepper into large pieces
Step 12:
Cut tomatoes into slices. You can pre-peel them.
Step 13:
Lay the tomatoes and pepper in the next layer on top of the eggplant.
Step 14:
Peel the potatoes and cut into large slices.
Step 15:
Lay out the potatoes with the top layer, if desired, you can lightly salt it.
Step 16:
Sprinkle chopped fresh herbs on top of the dish — I have dill and cilantro. Pre-wash and dry the greens.
Step 17:
Pour a glass of beer into the cauldron, do not add more liquid. Choose a light and delicious beer. Do not be afraid, alcohol will evaporate during extinguishing. Only the wheat note that is needed for taste and aroma will remain.
Step 18:
Put the cauldron with hashlama on the stove, bring to a boil over low heat, then make it minimal. Simmer hashlama for 2-3 hours — vegetables and meat will let the juice and liquid will be enough.
Step 19:
After 2.5 hours, my hashlama was ready! The fragrance was simply incomparable!!!
Step 20:
Serve the dish hot! Enjoy your meal!
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Ground black pepper - 255 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
