Khashlama is a traditional dish of Caucasian cuisine. If in a nutshell, then a hashlama is boiled meat with vegetables. It is noteworthy that this food is served on the table as a second dish. It is very juicy, saturated, nutritious and fragrant. Today we will describe a few simple recipes for making a hashlama in a slow cooker.

Khashlama in a slow cooker. Recipe 1

A distinctive feature of the hashlama is that all ingredients are cut as large as possible. Thus, the finished dish is very bright and appetizing. Armenians and Georgians prepare the dish differently, some add water, wine or beer to it. This recipe involves the preparation of a hashlama in juice secreted by vegetables. That is why, when choosing products, choose juicy, mature fruits from which the juice will be released in large quantities.

So, for the preparation of a hashlama, according to the first recipe, stock up on the following set of ingredients:

• beef flesh or lamb - 600 grams;
• tomatoes - 3 pcs;
• onions - 2 pcs;
• sweet Bulgarian pepper - 1 pc;
• carrots - 1 pc;
• eggplant - 1 pc;
• fresh cilantro - a small bundle;
• the seasoning “hops-sunels”-½ tsp;
• olive oil - 3 tbsp. l;
• salt, pepper to taste.

How to cook a hashlama in a slow cooker:

1. Wash the meat, dry with a paper towel, cut into large cubes.
2. Clean onions and carrots, chop the onion with cubes, carrots with rings.
3. Rinse the eggplant, cut into circles.
4. Place the eggplant in a separate container, pour water and add salt to leave bitterness.
5. Wash the pepper, free from seeds and pedicels and cut into thick stripes.
6. Wash the tomatoes, cut two tomatoes with large cubes, leave one whole.
7. Pour olive oil into the multicooker container.
8. Place the onion on the bottom of the bowl, then carrots.
9. Next, lay the vegetables in the following sequence in layers: half of the eggplant, half of the tomatoes, meat, the remaining tomatoes, the remaining eggplant, sweet pepper. Each layer is separately salt and pepper. Meat, except salt and pepper, season the “hops-sunels”.
10. Close the slow cooker, set the “Extinguishing” mode on the dashboard. Cooking time - 1 hour 30 minutes.
11. The whole tomato that we left before is cut into slices.
12. Rinse the cilantro, finely chop with a knife.
13. 20 minutes before the end of the cooking, put the slices of the tomato on the vegetables and sprinkle the dish with a finely chopped cilantro.

Serve the finished hashlama immediately after cooking, pre -decorated with herbs.

Khashlama in a slow cooker. Recipe 2

Of course, while the recipe for the hashlama reached us, the dish has changed and adapted several times. So, one of the options for making a hashlama is with the addition of mushrooms. Such a dish is even more satisfying and rich, and the aroma emanating from it will turn the head of any gourmet. Take a note recipe.

List of components:

• tapes pulp - 600 g;
• onions - 2 pcs;
• carrots - 1 pc;
• sweet Bulgarian pepper - 3 pcs;
• eggplant - 2 pcs;
• champignons - 300 g;
• tomatoes - 3 pcs;
• seasoning to barbecue - ½ tsp;
• garlic - 2 cloves;
• olive oil - 2 tbsp. l;
• salt to taste;
• greens (parsley, dill) - a small bunch.

Stages of preparing a hashlama in a slow cooker:

1. Wash the veal, wipe with a paper towel.
2. Cut the veal into large pieces, salt, pepper, season with spices for barbecue.
3. Pour olive oil into the slow cooker.
4. Peel the onion, cut into half rings.
5. Put the onion on the bottom of the multicier capacity.
6. Clean the carrots, cut the rings, put in a multicooker with a second layer.
7. Put the meat on a vegetable pillow.
8. Rinse pepper, free from seeds and pedicels, cut into thick stripes.
9. Put pepper in a slow cooker over meat.
10. Wash the eggplant, cut into half rings, send to the slow cooker in the fifth layer.
11. Peel, rinse and cut the mushrooms with plates.
12. Put champignons over eggplant.
13. Wash the tomatoes, cut into slices, put tomatoes in a slow cooker with a final layer.
14. Close the device with a lid, set the extinguishing mode for 2 hours.

Serve the dish hot in preparation, pre -decorated with finely chopped greens.

Khashlama in a slow cooker. Recipe 3

As mentioned above, in the homeland the hashlama is not rarely prepared with the addition of beer or wine. In the case of the second version of the additive, the dish turns out to be more refined, with unusual, not like a taste. It is worth noting that it is allowed to use any red wine, but it is better to choose a semi -sweet one. Read about how to cook a hashlama with the addition of wine.

List of necessary ingredients:

• beef ribs - 600 g;
• onions - 2 pcs;
• tomatoes - 3 pcs;
• sweet Bulgarian pepper - 2 pcs;
• potatoes - 5 pcs;
• garlic - 4 cloves;
• red half -sweet wine - 100 ml;
• vegetable is not enough - 2 tbsp. l;
• the seasoning “hops-sunels”-½ tsp;
• salt, pepper to taste.

We prepare a hashlama with the addition of wine, following these stages:

1. Wash the beef ribs, get wet with a paper towel and cut into the portions.
2. Wash the tomatoes, cut the place of fastening of the pedicels and cut tomatoes into thick circles.
3. Pour vegetable oil into the multicooker bowl.
4. Put part of the tomatoes to the bottom of the bowl.
5. Salt, pepper, grate the ribs with a seasoning “hops-sunels” and lay out on top of tomatoes.
6. Peel the onion, cut into half rings.
7. Place the onion in a slow cooker, putting it on meat.
8. Peel the garlic, cut into thin plates.
9. Send garlic to the slow cooker.
10. Wash the pepper, free from pedicels and seeds, cut into thick stripes.
11. Put sweet pepper in a multicooker over other ingredients.
12. Peel the potatoes, cut the rings, salt, pepper.
13. Send potatoes to a slow cooker as a fifth layer.
14. At the end, put the remaining tomatoes on the products.
15. Pour the contents of the slow cooker with wine.
16. The device is installed in the stewing mode, prepare the dish for 1.5-2 hours.

The finished dish, if desired, decorate with finely chopped cilantro.

Khashlama in a slow cooker. Recipe 4

In conclusion, I would like to share another traditional recipe for Hashlama - on beer. The hashlama prepared with the addition of beer is juicy and fragrant. It is noteworthy that during cooking all alcohol evaporates, leaving only an amazing, unsurpassed taste. Moreover, the meat acquires a pleasant taste of malt, becomes delicate, soft and literally melts in the mouth.

What products are needed for the preparation of a hashlama with the addition of beer:

• beef or lamb clippings - 600 g;
• potatoes - 5 pcs;
• onions - 2 pcs;
• carrots - 1 pc;
• sweet Bulgarian pepper - 2 pcs;
• garlic - 3 cloves;
• dark beer - 500 ml;
• water - ½ multistakan;
• vegetable oil - 2 tbsp. l;
• chili pepper to taste;
• greens (parsley, cilantro) - a small bunch;
• adyghe salt, ground pepper to taste.

Cooking process:

1. Rinse the meat, dry with a paper towel, cut into large cubes.
2. Peel the potatoes, cut into circles.
3. Peel the onions and carrots, cut the onions with cubes, grate the carrots on a fine grater.
4. Wash the chili, free from seeds, veins and pedicels, cut into thin rings.
5. Rinse sweet pepper, remove seeds and a pedicel from it and cut into thick strips.
6. Clean garlic, pass through the press.
7. Pour vegetable oil into the slow cooker, put the device into the frying mode.
8. Send onions and garlic to the heated oil, fry for 5-7 minutes.
9. Salt the meat of Adyghe salt, which already contains Caucasian spices.
10. Put the meat on the fried onions and garlic.
11. Put the remaining ingredients in the meat in the meat in the following sequence: carrots, bell pepper, chili, potatoes. We salt all the layers and pepper.
12. Pour the contents of the slow cooker with beer and water.
13. The device is installed in the extinguishing mode for 2 hours.
14. Rinse the greens, finely chop with a knife.
15. 10 minutes before the end of cooking, sprinkle the dish with herbs.

Serve the finished hawl in hot form with fresh buns made of white bread.

Khashlama in a slow cooker. Video