Armenian cuisine is famous for its flavors and unique dishes that have been passed down from generation to generation.

One such traditional dish is khashlama, made from meat and vegetables. In this blog post, we will delve into the history of khashlama and discover a recipe that has evolved over time.

History of Khashlama

Khashlama has been enjoyed in Armenia for centuries and holds a significant place in the country’s culinary heritage. Originally, it was created as a means to utilize the entire animal, including bones and tougher cuts of meat. In the Middle Ages, khashlama was a popular dish among Armenian warriors. The Armenian word “khashlama” translates to “boiled meat”, and the dish was traditionally prepared using lamb or beef. Over time, the recipe has undergone changes, incorporating various vegetables and spices to create a wholesome and nourishing dish.

Ingredients and Preparation

To prepare khashlama, you will need several core ingredients: lamb or beef, potatoes, onions, carrots, tomatoes, and an assortment of spices. The meat is cut into large pieces and simmered in water. The vegetables are then added. Khashlama is slowly cooked over low heat for several hours until the meat becomes tender. The khashlama recipe may vary from region to region and even from family to family. Some individuals include eggplants, bell peppers, or other vegetables in the stew. Others add wine or vinegar to enhance the thickness of the khashlama. The best approach is to experiment with recipes and find the perfect combination of ingredients.

Serving

In Armenia, khashlama is traditionally served with fresh bread and homemade vodka. The bread is utilized to soak up the flavorful broth. Khashlama is a highly popular dish served at large gatherings and celebratory events, making it one of the signature dishes of Armenian cuisine.

Khashlama is a delectable dish that has withstood the test of time. The sweet aroma of authentic Armenian khashlama will captivate anyone and stimulate the appetite. So, why not gather with friends and savor the delightful khashlama at the “Gata” tavern (22 Tumanyan Street)? Well then, we’ll see you there…