Khashlama
10 servings
120 minutes
Khashlama is a simple, rich soup that was invented (according to one version) by shepherds in the Caucasus. The recipe and cooking technology vary depending on the region. In Georgia, for example, khashlama is more like boiled meat with lots of greens . Our recipe is more like how khashlama is prepared in Armenia: a thick meat soup made from lamb and vegetables. Instead of lemon juice, you can use quince or a few cherry plums.
1
Slice the onion into half rings.
- Onion: 2 heads
2
Cut the tomatoes into thick rings or in half if they are small.
- Tomatoes: 300 g
3
Cut the sweet pepper into strips, removing the seeds.
- Bell pepper: 3 pieces
4
Slice the chili into thin rings. Chop the dill and parsley.
- Chili pepper: 1 piece
- Dill: 20 g
- Parsley: 20 g
5
Cut the lamb into large pieces.
- Lamb: 1.2 kg
6
Place half of the onion at the bottom of the pot.
- Onion: 2 heads
7
Place all the meat on the onion and salt it.
- Lamb: 1.2 kg
- Salt: to taste
8
Place the remaining onion and sweet pepper on top, add black peppercorns.
- Onion: 2 heads
- Bell pepper: 3 pieces
- Black peppercorns: 6 pieces
9
Top with tomatoes, chili, and finish with a layer of greens. Salt again.
- Tomatoes: 300 g
- Chili pepper: 1 piece
- Dill: 20 g
- Parsley: 20 g
- Salt: to taste
10
Pour in water and the juice of half a lemon.
- Water: 80 ml
- Lemon: 0.5 piece
11
Put on the fire, cover with a lid, and simmer on low heat for 1.5–2 hours.
