To round out the month, the 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.
Parsley 1 bunch.
Dry Onions 2, medium.
Tomatoes 2, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Serve hot and sliced, use own gravy as sauce.
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 cruushed 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
|Cooking lamb cubes on the stovetop|
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.
|Vegetables, broth and lamb ready to bake|
|Khashlama - ready to serve|