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Khashlama, a Newly Discovered, Very Old Armenian Recipe
Khashlama, a Newly Discovered, Very Old Armenian Recipe
By Robyn & Doug Kalajian
FLArmenians Cuisine Contributors
Wednesday, February 8, 2012
This time of year is filled with fund-raising events at St. David Armenian Church, Boca Raton, FL.- especially the month of February. To kick-off the fun-filled month, the Women’s Guild is sponsoring “Cupid Capers” Fun Night on February 11, serving Armenian delicacies and desserts, while Onnik Dinkjian, Harry Minassian, Leon Janikian, Ara Dinkjian, and Mike Gregian provide the best-ever musical entertainment. (Sorry, tickets will not be sold at the door.)
The following Saturday, February 18, the Mr. and Mrs. Club is hosting ‘Yerevan Night’ serving khashlama with potatoes as the main course with an assortment of other delicious items- plus games and activities for the entire family.
To round out the month, St. David’s Annual Food Festival takes place on February 25 and 26, featuring traditional Armenian delights such as lamb, chicken and losh kebab, kheyma, yalanchi, Armenian pastries and so much more.
That’s a lot of food and fun, my friends!
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
South Florida Armenian Community Celebrates Very Rev. Fr. Dr. Nareg Berberian’s 20th Anniversary of Ordination to the Holy Priesthood
South Florida Armenian Community Celebrates Very Rev. Fr. Dr. Nareg Berberian’s 20th Anniversary of Ordination to the Holy Priesthood
H.E. Archbishop Barsamian Ordains New Deacons at St. David Armenian Church
Boca Raton, FL – On Saturday, January 21, around 250 members of the south Florida Armenian-American community gathered in Mardigian Hall at St. David Armenian Church to celebrate the 20th anniversary of Very Rev. Fr. Dr. Nareg Berberian’s ordination to the Holy priesthood. The celebratory banquet was widely attended by hundreds of Florida Armenians from across the state and many religious dignitaries from around the United States.
Guests enjoyed an eloquent and entertaining banquet over a fine three-course dinner, remarks from religious dignitaries and musical performances from local Armenian talents. Presiding over the banquet was His Eminence Archbishop Khajag Barsamian, Primate of the Eastern Diocese of the Armenian Church of America in New York. Joining him was H.E. Archbishop Vicken Aykazian, Diocesan Legate of the Armenian Church of America in Washington, DC, Rev. Fr. Mardiros Chevian, Dean of St. Vartan Cathedral in New York City, Rev. Fr. Mempre Kouzouian from Boston, Massachusets, Rev. Fr. Vartan Joulfyan of St. Mary Armenian Church in Cooper City, Florida, Rev. Fr. Nerses Jebejian, and Rabbi Robert Silvers of B’nai Israel Synagogue in Boca Raton and local clergy. Taniel Koushakjian, founder of Florida Armenians (www.FLArmenians.com), served as Master of Ceremonies.
Kicking off the program was Carol Norigian, Banquet Commemorative Committee Chair, who expressed her deep appreciation to Fr. Berberian and noted his hard work and many achievements over his decade-long tenure in the south Florida parish. Norigian spoke on behalf of committee members Beatrice Babgouni, Nadia Isguzar, Maral Kazandjian, Armen Melkonian, Rose Reynolds, Claudette Sarian, Nina Stapan, and Rose Tatarian who organized the evening’s festivities. Norigian also presented Fr. Nareg with a beautiful replicable Noah’s Ark, sent by renowned Armenian artist and designer Michael Aram, for his many accomplishments at St. David Armenian Church.
Several local talents performed for the packed hall to celebrate in Hayr Sourp Berberian’s 20 years of service in the Holy priesthood. St. David ACYOA talents Alique Mazmanian and Ani Manvelyan each sang Armenian songs and Alique joined Alex Crossley for a duet. Arman Avedyan, also from St. David ACYOA, inspired the crowd with his powerful performance of the classic Armenian opera Nessun Dorma. Later in the evening, St. Mary ACYOA violinist Sage McBride beautifully performed Aram Khatchadourian’s Groong. Following was local award-winning pianist Hratch Boghossian, who brought the crowd to its feet with his spectacular performance.
Very Rev. Fr. Dr. Nareg Berberian with family and Archbishop Khajag Barsamian and Archbishop Vicken Aykazian
Highlighting the banquet was the Very Rev. Fr. Dr. Nareg Berberian, who stated, “Today, I feel elated to have such a wonderful community, all of whom I value as my friends. It is unbelievable that 20 years have passed since my Ordination into the Holy Order of Priesthood, and ten years since you embraced me as your spiritual leader, your Pastor, here at St. David Armenian Church.” Fr. Nareg continued, “You are the Church, you are the mission, you are the ministry. Without you there would be no priesthood, without you there would be no vision. Thank you for making a positive difference in my life. God is working through each and every one of us. Let’s glorify His name and thank Him for bringing us closer to Him through the ministry of His Church.”
Fr. Nareg was also joined by his family who flew all the way from California. His niece, Joelle Awad, spoke eloquently about Fr. Nareg on behalf of his family. In addition, a special video message and film, showcasing photos of Hayr Nareg’s early life, was featured and is available below.
Concluding the banquet’s program was remarks from H.E. Archbishop Khajag Barsamian, Primate of the Eastern Diocese of the Armenian Church. His Eminence spoke warmly about his friendly and professional relationship with Fr. Nareg, and reflected on his many years of service, having himself ordained Hayr Nareg twenty years ago. On behalf of the Armenian Church, Archbishop Barsamian presented Very Rev. Fr. Dr. Berberian with an award for his two-decade service to God and the Armenian-American community. Archbishop Barsamian’s passionate remarks and uplifting spirit was a wonderful conclusion to the evening’s celebration.
Then, on Sunday, January 22, H.E. Archbishop Khajag Barsamian led Archishop Vicken Aykazian, Very Rev. Fr. Dr. Nareg Berberian, Rev. Fr. Mardiros Chevian, Rev. Fr. Mampre Kouzouian, Rev. Fr. Nersess Jebejian and the south Florida Armenian-American community in Divine Liturgy (Holy Badarak). During Badarak, Archbishop Barsamian ordained two young St. David altar servers, Arlen Avedyan as a Deacon, and Gregory Merjian as Sub-Deacon, in the Armenian Church.
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NR# 2012-001
Photo Caption 1 (L-R): Very Rev. Fr. Dr. Nareg Berberian with family and H.E. Archbishop Khajag Barsamian, Primate of the Eastern Diocese of the Armenian Church in New York, and Archbishop Vicken Aykazian, Diocesan Legate of the Armenian Church in Washington, DC
Florida Armenians 
