Armenian Khashlama
4 servings
50 minutes
Armenian khashlama is a true embodiment of Armenian culinary hospitality. Simple to prepare yet rich in flavor, khashlama has delighted those who appreciate tender meat, hearty broth, and the aroma of fresh herbs for centuries. The origins of this dish trace back to ancient times when shepherds cooked meat in a cauldron to enhance its natural taste. Tender veal infused with the fragrance of parsley, celery, and garlic unfolds in an appetizing broth. Khashlama is perfect for a cozy family dinner; it is nourishing and warming. A special serving ritual—adding garlic and greens directly to the plate—gives the dish liveliness and depth of flavors. This dish not only nourishes the body but also warms the soul, remaining a favorite among many generations.
1
Cut the veal into small pieces and cover with water.
- Veal: 1 kg
2
Before boiling, remove the foam, add parsley and celery roots, which should be removed at the end of cooking.
- Parsley root: 1 piece
- Celeriac: 1 piece
3
Salt the soup 5 minutes before the meat is ready.
- Salt: to taste
4
Before serving the meat pieces, place crushed garlic, finely chopped parsley, and a small amount of meat broth in each plate.
- Garlic: 0.5 head
- Chopped parsley: 2 tablespoons
