Lately, I have been looking into my genealogical tree and searching the place of birth of my grand, grand parents. It is very interesting journey that brings me closer to my roots and reveals forgotten traditions passed through generations.
Today I will be sharing with you a recipe of a meal called Khashlama. For those who do not like lamb because of specific smell and taste, I assure you that after preparing this dish you will be surprised how tender and tasty lamb can be.
I have seen many recipes of Khashlama online and 99% of them are wrong. It was very weird to see that many prepare the meal with beef; some of them even add potatoes. Let's not forget or deny the fact that the Armenians, we are "mountain" people and our ancestors didn't have cows and potatoes (potatoes came into everyday diet later around 1800-1900). At that time the only meat available was of lambs and goats.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Serves 3-4 people
- 1kg lamb meat
- 1/2 tablespoon salt
- 3-4 pepper peas
- 3-4 onions
- 1 glass of red wine
- 3-4 tomatoes
- 4-5 bell pepper
- Cut the lamb into small pieces (5-6cm each) and wash it well.
- Chop the vegetables in slices.
- Place the ingredients into the pot (except the spices) in the following layers: meat, onions, bell peppers, tomatoes. You can make more layers by following the above example. Then add a glass of red wine and water (if needed). I usually do not add water but I always watch my food while cooking.
- Place it on low heat and let it boil for about 1 hour.
- Add pepper peas, salt and any other spices you like. Let it on fire for another 25 minutes.
- In the meantime chop the parsley into small pieces (0.5-1 cm) and add it into the pot at the last 5 minutes of cooking.
- You can fry the meat and the onion before boiling it.
- You can replace wine with beer (something that makes the meat very soft).
- You can add potatoes.
But the Original Khashlama is the one described above MADE WITH LAMP
KEEP IN MIND THAT IF YOU DO NOT ADD WINE OR BEER THEN COOKING TIME WILL DOUBLE.
While Khashlama is being cooked check out my other articles
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ruth on August 21, 2018:
This is related to an Armenian bread I had many years ago, a food truck would come to place of business at lunch time, my friend and I would order sandwiches on "Armenian Bread", which was absolutely so delicious. I would like to know exactly what is the actual name of the bread so I can make it, What type of flour is used in making the bread. thank you for you help.
Malin on April 20, 2014:
do you have a full list of your recipes to share somewhere?
SAM ELDER (author) from Home on June 21, 2013:
yes beer will help to remove the smell ... :)
Vespa Woolf from Peru, South America on June 21, 2013:
We love every Armenian dish we've tried, so this one is on my to-do list. My husband isn't a big fan of lamb, either, so I'll have to try this one out on him without telling him it's lamb! I'll probably fry the meat first, as mentioned, and maybe use beer instead of wine. Thanks so much! Voted up.
Anahit on April 24, 2013:
Great recipe thank you a lot .. Authentic Khashlama is made of lamp, you stated it correctly ... And I like to add beer instead of wine
SAM ELDER (author) from Home on April 24, 2013:
Thank you Ceres
SAM ELDER (author) from Home on April 24, 2013:
yes , you will love it
Ceres Schwarz on April 24, 2013:
This looks good and it's great that you have a lot of images so the readers can see exactly how the food looks like when cooked. And it's a great way to show readers that the recipe yields good food. The nutrition facts sheet you have is also really helpful for those who look at these things.
Aileen Billones from Naga City, Philippines on April 23, 2013:
Looks so yummy and delicious. Hope to try it in the near future.