Large chunks of beef or lamb slowly braised with tomatoes, peppers, onions, and potatoes in their own juices without added water. This rustic Armenian stew lets premium meat speak for itself with minimal intervention.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Layer the bottom of a large heavy pot with half the sliced onions and half the tomato wedges.
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2
Place the large meat chunks in a single layer on top of the vegetables. Season generously with salt, pepper, and allspice.
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3
Layer the remaining onions, tomatoes, bell peppers, potatoes, garlic, and hot pepper on top of the meat.
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4
Tuck generous bunches of fresh basil and tarragon among the vegetables. Do not add any water.
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5
Cover with a very tight-fitting lid. Cook over the lowest possible heat for 2-2.5 hours until meat is fork-tender.
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6
Serve directly from the pot, ladling meat, vegetables, and the rich natural broth that has formed into deep bowls.
Did You Know?
The cardinal rule of khashlama is that no water is ever added — the dish cooks entirely in the juices released by the meat and vegetables, creating an intensely concentrated broth.
Chef's Notes
Equipment Tips
- large heavy pot with tight lid
- sharp knife
- cutting board
Garnishing
fresh basil, tarragon
Accompaniments
lavash, fresh herbs
The Story Behind Хashlama
Khashlama is quintessential Armenian comfort food, representing the principle that great cooking does not require complexity. The technique of slow-braising meat with vegetables in a sealed pot, using only the natural moisture released during cooking, is ancient and speaks to a time when conserving water was practical wisdom. Armenian men traditionally claim khashlama as their signature dish, often preparing it outdoors over a fire. The abundant use of fresh basil and tarragon is a distinctly Armenian touch.
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