Traditional Armenian Dish – Lamb Recipe

Armenian cuisine is one of the oldest in Asia. Its characteristic features were formed thousands of years ago. Traditional dishes were admired even by Alexander the Great. And interestingly, many of the traditions of Armenian cuisine have survived virtually unchanged. And one of those dishes is lamb recipe called in Armenia khashlama.

Khashlama (lamb recipe) is very popular Armenian dish, which is made primarily of meat with vegetables. Usually they use the meat on the bones for dish being to more nourishing and tasty, and the vegetables should be more meaty that they gave all their juice.

According to legend, the word of Armenian khashlama is derived from the “hashel” which means – meat cooked piece. and it’s a fact, doesn’t matter is lamb meat main dish or not, the unchanged thing is that in khashlama should be a lot of meat.

Although the cuisine of Armenia is complicated and time consuming, and often built on whipping and stuffing, khashlama is very simple lamb recipe, and you shouldn’t be an experienced chef to cook it.. Required attribute of all feasts and celebrations.

The lamb recipe from the chef at Tatevatun – Artak Sarkysyan, and we will prepare it. Well, are ready to make a nice and tempting surprise to your closests ones?

 

Khashlama is a good reason to gather at the home all your friends, and with the glass of wine to discuss the latest news. But do not be surprised if in the course of your guests will smack one’s lips in pleasure, for one simple reason, it is incredibly appetizing!

Traditional Armenian Dish – Lamb Recipe

Difficulty Level: Medium
Calories: 350
Cooking Time: 120 min

Ingredients:

  • Lamb – 0.6 kg
  • Tomatoes – 0.25 kg
  • Butter – 0.1 kg
  • Green pepper – 0.1 kg
  • Bow – 0.1 kg

Instructions:

How to cook the lamb?
  1. Meat to clear of unnecessary parts and put it under running water for 30 minutes.
  2. Then put on the fire pot of salted water as the water boils put the meat in it.
  3. Boil for half an hour.
  4. Add vegetables in boiling meat and boil until it wiil be tender.
  5. Add oil, when it will be finished.
  6. Serve with vegetables and broth.

You might be interested:

A dish that embodies refinement and creativity, this combination of roasted langoustine, crispy crab cookies, and tender veal leg salad...
Rum Baba is a luxurious European pastry made from buttery yeast cake soaked in spiced rum syrup with citrus zest...
Thai-inspired fish mousse cakes with bold curry flavors, served with a refreshing cucumber salad and garnished with salmon caviar....
Be inspired by the success stories of the world's top chefs:
"Ulyublenyi Dyadya" is a vibrant, cozy restaurant in Kyiv, offering a delightful fusion of Mediterranean and Middle Eastern cuisine. With...
My name is Olga Martynovskaya. I teach culinary arts at the Culinary Academy of Hector Jimenez Bravo, but I’m better...
For me, cooking is more than just a skill—it’s a way to express love, care, and creativity. From my childhood...