Composition / ingredients
Cooking method
Cut vegetables:
- onion in half rings,
- carrot in circles,
- bell pepper also in half rings,
- eggplant in large pieces,
- mushrooms in thin plates,
- tomatoes in thin circles,
- meat in portions.
In a cauldron with a thick bottom, we spread all the ingredients in layers, adhering to this order:
onion - carrot - bell pepper - meat - eggplant - mushrooms - tomatoes.
Layers can be repeated, but tomatoes must be at the top. After laying out the meat, do not forget to add salt and pepper to taste.
Stew hashlama under the lid on low heat for two hours. You don't need to add any water or broth, since the vegetables will let the juice in during the stewing process.
Serve hashlama hot on the table, sprinkled with a chopped sprig of fresh cilantro.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Champignons - 24 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
