Flyers were mailed announcing each event, but what really caught my eye was the mention of khashlama, the featured dish for the ‘Yerevan Night” event. I didn’t recall ever seeing this on a church-event menu before, nor was I sure what ingredients the cooks were using for their recipe – except for the potatoes that were mentioned in the flyer.

I researched what constitutes khashlama, and here’s what I discovered: 
Khashlama (Hashlama), simply put, is a boiled meat dish, generally beef or lamb (or mutton, where available) seasoned with herbs and some salt – a stew, of sorts, in its most basic form.

Irina Petrosian, author of ‘Armenian Food – Fact, Fiction and Folklore’ describes khashlama as “a favorite for Armenian food lovers who enjoy natural, plain flavors.”

Petrosian also makes reference to khashlama from the cookbook, “The Oriental Cookbook – Wholesome, Dainty and Economical Dishes of the Orient, Especially Adapted to American Tastes and Methods of Preparation”, by Ardashes Keoleian, formerly of Constantinople, printed in 1913. Keoleian indicated that khashlama is an economical, popular dish where you make separate use of meat and broth.

His cookbook offers numerous khashlama recipes, including boiled brain, tongue, beef, part-or-all of a lamb, chicken, and more. Some khashlama recipes include vegetables, other versions are plain, but all of them have the basic components of meat and broth.

Here is the most basic recipe for Khashlama (Hashlama) from Mr. Keoleian’s cookbook:

BOILED MEAT A LA ARMENIA.

[Ebmeni Et Hashlama Teetibi.]

Ingredients:

Meat 3 to 4 pounds, leg, haunch or shoulder of beef, mutton or lamb (or in desired quantity).
 Parsley 1 bunch.
 Dry Onions 2, medium.
Tomatoes 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
 Salt and pepper, to taste.

Method:

Take the meat, wash and put in a vessel with sufficient amount of cold water. Bring it to a boil and take the scum off. Boil until the meat is tender.

After boiling the meat as directed, put the meat into a separate deep pan, pierce it on all sides with a pointed sharp knife, and chop over it the onions and the tomatoes.

(Some would insert peeled bulbs of garlic in the pierced places on the meat.)

Pour over a cupful of the broth. Season the whole to taste and place in a moderately hot oven until the vegetable ingredients are fully cooked.

Serve hot and sliced, use own gravy as sauce.

I found another version of Khashlama in the AGBU cookbook, ‘Flavors with History – Armenian Cuisine’, which is typically served in the region of Etchmiadzin. It sounded more to our liking so, I adjusted it to suit our palates, prepared it, and now share my version with you.

Khashlama – Boynton Beach Style
 (Serves 4)

Ingredients:

2 lbs. lean lamb, cut into 1 inch cubes
1 large onion, coarsely chopped
2 fresh tomatoes, diced 
½ large yellow pepper, coarsely chopped
 ½ large red pepper, coarsely chopped 
½ cup flat leaf parsley (stems removed; leaves left whole) 
½ cup crushed tomato
¼ cup tomato paste
 2 cups lamb broth (water, beef or chicken broth can be substituted)
 1 tsp. marjoram, or to taste, 
salt, black pepper and paprika, as needed

(Onions and garlic may be added to the recipe.)

Directions:

1. Place lamb cubes in a large pot, cover with water, and bring to a boil. Reduce heat to medium. Remove scum as it rises to the surface. Cook, uncovered, until meat starts to become tender, about 1 hour.

2. Remove meat from pot with a slotted spoon; place in a casserole dish. Season meat with marjoram, salt, pepper, and paprika. Toss to coat.

3. Strain lamb broth and pour into a liquid measuring cup. Add water, if necessary, to make 2 cups.

4. Add the tomatoes, peppers and parsley to the meat in the casserole dish. Gently toss.

5. Mix together the tomato puree, tomato paste and lamb broth. Pour liquid over the meat and vegetables, gently mixing together.

6. Bake, covered with aluminum foil, in a moderate, preheated (350°F) oven for 1 hour. Remove the foil and continue baking for additional 30 minutes, or until meat is very tender.

Serve in a bowl with bread (for dipping) or over bulgur pilaf.

Robyn Kalajian is a retired culinary teacher in Florida and Chief Cook at www.TheArmenianKitchen.com. Douglas Kalajian is a retired editor/journalist and Sous Chef at www.TheArmenianKitchen.com.

SOURCE: www.theArmenianKitchen.com