Delicious boiled — recipe with photos and detailed description!

There are many delicious Caucasian dishes, cook and eat that — a pleasure. Among them are traditional boiled on a fire or cooked in a conventional kitchen. The highlanders did not like to bother with a menu: put all the ingredients in one cauldron, sent to the fire and let comes. Well, not if the dream of every modern housewife…

4 hours. 8 servings. Easy to prepare

The origin of this dish is often debated. Some cooks believe that the classics of the genre — the boiled beef in Armenian. Others believe that the birthplace of dishes was Georgia. We won’t go into details, because it is absolutely not important! The important thing is that with minimal effort we can prepare a delicious and hearty dish for the whole family. Moreover, we will use not one but several varieties of meat, which is quite acceptable. The recipe for khashlama with photos on our website will guide you through the cooking process step by step.

How to cook the boiled mutton

In countries where this dish is considered a national food, the recipe for khashlama of lamb does not contain an exact indication of the amounts of the ingredients. It is important that just a lot of meat, vegetables, and herbs. It is advisable to choose the most fleshy vegetables which will mytopics more juice. And Luke can never regret — it should be slightly less meat. But accuracy is important, so write down the needed ingredients.

You will need:

  • mutton — 3 kg
  • onion — 2 kg,
  • Bulgarian pepper — 1 kg
  • tomatoes — 1 kg,
  • salt, ground black pepper — to taste.

The cooking process

  • Take the cauldron with thick walls or a pot with a wide bottom.
  • Slice the onion into thick half-rings 1/3 the volume lay on the bottom of the pan.
  • Peel and cut into strips bell pepper, 1/3 of the volume put on the bow.
  • Slice the tomatoes and again a third part lay on the pepper.
  • On the bed of vegetables place half lamb, cut into portions. Salt and pepper the meat, add your favorite spices.
  • Lay on the meat a layer of vegetables in sequence, onions, peppers, tomatoes.
  • Lay another layer of meat, salt, pepper.
  • Again put the vegetables in the same sequence and tighten the lid.
  • Put the cauldron on a slow fire. Ingredients give juice and will slowly languish. The lid should not be opened, not to let off steam.
  • Leave the dishes to simmer for 3.5-4 hours.
  • How to cook the boiled beef

    Lamb is not the most popular kind of meat in our country. Therefore, the closer each owner will be beef khashlama. So, let’s start!

    You will need:

    • beef — 3 kg
    • onion — 2 kg,
    • tomatoes — 2 kg,
    • carrot — 2 kg,
    • Bulgarian pepper — 1 kg
    • eggplant — 1 kg
    • greens — 2 bunches,
    • salt and spices — black pepper, Bay leaf.

    The cooking process

  • Wash, peel and chop small pieces of vegetables.
  • Wash, dry and cut into portions average size meat. It easier to plates with thickness of 0.7-1 cm, to lay them in layers.
  • Divide the vegetables into 3-4 parts.
  • Put a layer of onions, carrots, eggplant, then peppers and tomatoes.
  • The pillow place the beef, salt, pepper, add herbs and spices, Bay leaf.
  • Again place a layer of vegetables and a layer of meat. Continue until you run out of ingredients. The top layer should be a vegetable.
  • Cover tightly with the lid and place the cauldron on a slow fire. Simmer at least 3 hours, without opening the cover.
  • The boiled pork: recipe

    Adapted for the domestic kitchen recipe has received many interpretations. As family we are not as large as in the Caucasus, and the amounts of ingredients should be less. There is one “but”. When reducing vegetables to the dish to burn in the cooking process, as the volume of evaporated juice will be lower. To avoid this, you can add into the cauldron water.

    Khashlama of pork refers to the rapid, economy versions of dishes. Experiments with it led to adding to the meat alcoholic drinks to speed up cooking. So there khashlama with beer (instead of water you should add light beer) and even wine. Of course, with a classic recipe here, too. But he also has the right to life, as the taste is excellent from khashlama recipe with photos see below.

    You will need:

    • pork ribs or boneless pork— 1.5 kg
    • potatoes — 6-7 pieces
    • eggplant — 2 PCs,
    • sweet peppers — 3 pieces,
    • tomatoes — 5-6 pieces,
    • carrots — 1-2 PCs.,
    • onions — 2 PCs,
    • garlic — 5-6 cloves,
    • beer or water — 500 ml
    • salt, spices.

    The cooking process

  • Cut the meat into pieces. Will rakalite a pot or a pan, pour vegetable oil, heat.
  • Put the meat, generously sprinkle with spices and karumanta.

  • Remove the dishes from heat.
  • Salt the meat, place on top onion, cut into large half-rings.
  • Lay out layer after layer of vegetables — carrots, garlic, coarsely chopped potatoes (add salt) and pepper.

  • We will continue to spread with eggplants, tomatoes, again season with salt.
  • Pour in water or beer, cover tightly, put on a slow fire.

  • After 2 hours, add chopped garlic, stir the dish and remove from heat. Let sit 10 minutes and serve with greens.

  • Khashlama chicken

    This is one of the most simple and delicious dishes, like the famous chakhokhbili chicken.

    You will need:

    • chicken (any parts) — 1.5 kg
    • onions — 3 PCs.,
    • tomatoes — 6 PCs.,
    • Bulgarian pepper — 3 pieces,
    • garlic — 4 cloves,
    • zucchini — 1 PC.;
    • herbs — Basil, cilantro, parsley,
    • white wine — 100 ml,
    • water — 100 ml
    • salt, pepper.

    The cooking process

  • Finely shred the vegetables, cut meat into portions.
  • In deep pot place the onions, top the meat (season with salt and sprinkle with pepper).
  • Spread layers of vegetables: peppers, tomatoes, zucchini, garlic. Lay on top of chopped greens.
  • Add water and wine, cover, simmer 1 hour until the meat is cooked.
  • Choose from the suggested recipes of your option great khashlama. It is very simple. And is sure to delight your loved ones stunningly delicate flavor of the juicy meat!

    Delicious boiled — recipe with photos and detailed description! uses cookies to be better. Before you continue reading, you must agree terms and conditions

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.