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Hashlama folk

Hashlama folk, Prescriptions, Any category, Any kitchen, Main dishes, Armenian cuisine, Hashlama

Ingredients portion 6

Lamb (rear) 1 kg

Tomatoes 500 g

Sweet pepper 400 g

Potatoes 500 g

Garlic 6 cloves

Chopped coriander 1 bundle

Chopped parsley 20 g

Salt to taste

Laurel leaf 1 piece

Cooking instructions 1 hour and 45 minutes

1 Wash and dry the lamb and cut into large pieces.

2 Cut the tomatoes in half, onions, peel and chop the bell peppers like a tomato.

3 In a thick-bottomed cauldron or pot, mix all the ingredients together, add salt, pepper and bay leaf. Don’t worry about salt – you can add more to taste afterwards! Add literally 50 grams of water (yes, yes – that’s not a mistake).

4 Cover with the lid and put on a low heat. Forget about the hash stew for 1.5 hours. Make sure you do not open the lid during the entire time.

5 Remove from the heat, remove the bay leaf, add the finely chopped herbs and infuse for 30 minutes.

Recipe tip The most important thing is to cook this dish in a cauldron, over a fire, and, of course, in the open air. Soaked in smoke, hasharma will be even more delicious; moreover, it always tastes better and juicier outside! Of course, if possible, it will be just as good at home on the cooker.

Jamie Oliver's Italian cauliflower

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .