Khashlama in Armenian - the first course, a thick soup with meat and vegetables. The meat used is different: lamb, beef, pork, as well as vegetables in large quantities. The dish is served hot and cold. In the second case, it resembles jelly.

Khashlama is not only an Armenian dish, it is prepared by Georgians, Azerbaijanis, Tatars. Uzbeks cook something similar, only they add potatoes. You can cook dietary khashlama, less fatty, if you use poultry meat: chicken.

Caucasian cuisine is famous for meat dishes. Armenian khashlama belongs to such classic dishes. There is no single recipe for making khashlama. Armenian housewives prepare it according to the secrets and subtleties of their grandmothers and great-grandmothers. There is one important rule: pieces of meat and vegetables are placed in a cauldron, a saucepan in layers, boiled or stewed. The juice of fresh vegetables, herbs and spices saturates the broth, gives a pleasant aroma; the meat is tender and juicy.

In the Caucasus, khashlama is prepared mainly from lamb, this recipe is not familiar to us. Therefore, we prepare Caucasian dishes in a different way. Khashlama on pork meat is the most economical option.

A traditional Armenian dish should be prepared from lamb meat. Required ingredients: onions, tomatoes, paprika. Sometimes cooks add potatoes to this dish, but there were no potatoes in Armenia until the 19th century.

Armenian beef khashlama recipe (on beer)

The Armenian people are characterized by an unusual style of eating for us: breakfast is not hearty, lunch is ordinary, dinner is the most satisfying and high-calorie. Armenians attach great importance to dishes that are prepared for the holidays, for example, for a wedding. One of these obligatory festive dishes is khashlama.

Beer gives the dish a special taste, and alcohol-containing fillers evaporate completely during cooking. So, everyone can eat it without any restrictions. Serve hot, generously sprinkled with herbs.

Composition of products:

• beef meat - 850-900 gr;
• onions, carrots - 1 pc;
• herbs and garlic - to taste;
• a little sweet (one each: red, yellow, orange, green) and hot pepper;
• 7 pieces of tomatoes;
• optional - one zucchini;
• vegetable oil - 2 tbsp. spoons;
• beer -500 ml;
• Lavrushka -2-3 pcs.

The total cooking time is 1 hour. The number of calories is 120.

Cut the meat coarsely, fry in a cauldron. Then we cut the onion, fry a little with meat. We cut the vegetables finely, put them in a cauldron in turn: carrots, sweet peppers, hot peppers, zucchini, tomatoes, chopped garlic.

The products should be stewed for about 20 minutes, add beer and spices, continue stewing for about forty minutes, watching the readiness of vegetables, and until the dish itself becomes thick. The finished soup is poured into bowls and served with Georgian bread (lavash).

Khashlama in Armenian from lamb with wine: a step by step recipe

Composition of products:

• young lamb with a bone - 1 kg;
• white onions and tomatoes - 3 pcs each;
• paprika - 5 pcs;
• hot pepper - 1 pc;
• garlic - 2 teeth;
• wine - 1 glass;
• black pepper - 2/3 teaspoon;
• bay leaf - 1 pc;
• salt - to taste;
• greenery.

Rinse the lamb meat, cut into pieces 5-7 cm. Next, prepare the vegetables. Peel paprika, onion, hot pepper, tomatoes, rinse everything with running water.

Cut tomatoes into slices, onion, garlic - finely. Put in a cauldron in layers, first lamb, then onions with garlic, paprika and tomatoes last.

Pour wine. Cook for about an hour. At the end, add spices - black pepper, bay leaf and salt. Ready for another half an hour. Sprinkle with parsley shortly before cooking. Armenian khashlama is ready. Serve in deep bowls.

How to cook an Armenian dish with pork in a slow cooker

Consider the Armenian khashlama recipe in a slow cooker. The meat is cooked without vegetable oil. Making the dish is not difficult, only very long. Therefore, it is necessary to prepare in advance and give enough time for its preparation. The result will exceed all expectations. Please your family with pork khashlama.

Composition of products:

• pork - 750 gr;
• carrot - 1 pc;
• one eggplant;
• sweet pepper - 1-2;
• tomatoes - 3 pcs;
• one bulb;
• garlic - 3 teeth;
• salt, spices;
• greenery.

Khashlama is cooked in the “quenching” mode for 3 hours.

Khashlama with pork meat contains the most calories - 390 kcal.

Rinse the meat, cut it, put it in a slow cooker, wash the vegetables. We cut the carrots into circles, the pepper into bars (pre-peel), everything is quite large. We clean the tomatoes, cut into pieces, eggplant and onion - into circles. Put everything in layers. Do not forget to salt, add garlic, spices. Lastly, lay the tomatoes and greens.

The meat is cooked for a long time, soaked in the juice of vegetables, so it turns out tender and soft. After the signal, you can call everyone for dinner.

You can cook khashlama in a different way, faster. In the “baking” mode, you can cook the meat for 35 minutes, and then put the vegetables in layers and continue cooking in the “stewing” mode for 2 hours.

Dairy veal recipe

Composition of products:

• veal - 1 kg;
• onions - 2 pcs;
• sweet pepper - 300 gr;
• fresh tomatoes - 500 gr;
• water - 150 gr;
• beer - 1 glass;
• greenery;
• salt, spices.

The dish is cooked for 2-3 hours.

Calorie content of khashlama with veal is approximately 180 kcal per 100 of the finished dish.

Wash vegetables and greens, peel, chop coarsely, greens - finely. Cut the meat into small pieces so that it does not dry out during cooking. Products are stacked in layers: onions, meat; do not forget to salt. Then you need to add tomatoes, peppers, herbs. We lay out the layers several times, as much as the volume of the pan allows, 3-4 times.

To make the meat more tender, add beer, then water. Close the pot, increase the fire. After boiling, reduce the fire and simmer for another 2, or even 3 hours. The lid of the pan does not open all this time. Khashlama should be poured into deep plates, covered with pita bread or bread.

Curious Cooking Notes

Vegetables are low calorie foods - 23-40 kcal. The calorie content of meat is not always the same. Pork tenderloin has less fat, it is considered dietary, like lean beef, veal, chicken breast. In the meat of dairy animals, the calorie content is much lower than in the meat of adults.

A popular Caucasian dish is prepared differently by different national cuisines, the main feature is unchanged: boiled or stewed meat with vegetables. In traditional recipes, treats do not indicate the amount of food, the main thing is that there is a lot: meat, vegetables, herbs.

Vegetables should be the most juicy, and onions can be put much more than indicated.

To begin with, of course, it is necessary to strictly adhere to the norms of the products laid down in the recipe. And if you like Armenian khashlama and you want to cook it more often, then over time you will learn, without even looking at your recipe notes, by eye, using the products that you have. Bon Appetit!

In the next video - another hashlama recipe

And what about friends, should we talk about related dishes?
I think it's worth it...
I will share the recipe of one dish, which looks very much like the recipes of such dishes as Dimlama or Basma in Uzbek and Tajik cuisines, find 10 differences
This is a dish of Armenian cuisine called
Khashlama

In general, the question is, of course, debatable - is this Armenian dish, Georgian, or what kind?
I think we will not argue with you on this issue, because. khashlama is cooked in Georgia and Armenia, and in a number of other countries whose peoples are brothers and neighbors.
Moreover, as far as I know (well, I heard, read, saw) Georgians cook their khashlama a little differently than Armenians ...
So, to prepare this delicious and fragrant dish according to the laws of the mountains in Armenian style, we need beef brisket, tender and juicy, new potatoes, ripe carrots, bell peppers or paprika, onions, garlic, herbs (cilantro, onions) and spices: salt, pepper, cilantro (coriander), aromatic pepper. And beer, light, light, the most common and inexpensive (like Zhiguli).
An authentic recipe, I think, I mean, implies a slightly rustic way of cooking - i.e. just in a saucepan, but rather in a cauldron, put all the ingredients in layers and simmer. I applied my favorite "kovurma" method, i.e. pre-roasting meat

Reduce the heat and lay out a layer of onion, cut into rings or half rings - it all depends on the size of the onion. And sprinkle it with spices

Do the same with chopped tomatoes.

Add coarsely chopped carrots, turnips (why not? well, it turned out to be in my stash, so what?), little garlic

Lay potatoes on top

And paprika

In general, this dish needs to be prepared for many people, as is customary in Caucasian and Asian families. All the ingredients are laid out in layers, alternating them with layers of meat. But, I am a small person, suffering from various complexes, therefore I cut the ingredients into large pieces and did not use much

Sprinkle all this again with spices, rubbing and mixing them in the palms

And now we pour the whole thing with beer.

Right now, I feel that my unloved questions about proportions will come up. And how much beer did they take, and what brand? Was it cold beer with smoked fish or warm beer?
In order to prevent this disgrace, I will say: the beer was not cold and not warm. room temperature. How? A glass, 150 grams, added a little more water. In general, we need to get the broth. The broth is formed in this dish not only from beer. Beer gives aroma and some sourness. The composition of the broth here also includes the juice secreted by vegetables.

Now we cover the cauldron with a lid (or a saucepan, depending on what we cooked in) and leave to languish. For 2-3 hours ... Yes, yes, yes, you will have to be patient in order to get the desired result, which you will remember for a long time ...
In two hours we will cut cilantro, garlic, red hot pepper, arrange on plates

We break pita bread (lavash, like flat cakes, is not cut. Remember this, pita bread is exactly what they break, or tear with their hands. As a rule, this is done by the elder sitting at the table).

The time has come, you can serve it on the table. In plates, or in one large common plate, lay out vegetables, meat. It is generally customary to serve the broth in separate cups, but it is quite possible to pour it into bowls - there is nothing terrible or reprehensible in this.

Khashlama is ready!
Bon Appetit!

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When they first decided to cook khashlama, it is impossible to say, obviously, it was more than one thousand years ago. Who is the author of khashlama is also difficult to say. All the peoples of the Caucasus argue: where and who first decided to cook this dish. The fact that “khashel” is cooked in Armenian does not even mean anything. This is a Caucasian dish, and each people of this area has its own recipe and many cooking methods.

In Georgia, khashlama is prepared from ingredients such as lamb meat, Georgian wine (preferably homemade, of course), green onions, tarragon, cilantro, tkemali, mint.

And if we take into account the recipe for real Armenian khashlama, then the products will be as follows: we also use lamb meat (you can use beef), beer, green onions, garlic, parsley, tomatoes, bay leaves and onions.

How to cook traditional khashlama in Armenian?

This recipe for lamb khashlama in Armenian does not contain the exact amount of ingredients. The most important rule: the more meat, the better. It is desirable that the vegetables are fleshy. As for onions, this ingredient can not be spared at all.

7 secrets of cooking khashlama from lamb or beef in Armenian:

Khashlama in Armenian from lamb

Armenians make this dish in a cauldron. It perfectly retains heat thanks to its thick walls and simmers and extinguishes the dish from all sides.

Ingredients:

• A kilogram of lamb;
• 6 bulbs;
• 7 tomato;
• 5 sweet peppers.

Cooking method:

1. So, we take a kilogram of lamb, wash it and cut it into medium-sized pieces.
2. We cut six onions into large rings, cut seven tomatoes into four parts, and five sweet peppers into strips.
3. Put in layers in a cauldron: onion, tomatoes and chopped salted lamb.
4. Then again vegetables and meat. You can make as many layers as you like, the main thing is to put tomatoes on top.
5. We put a tightly closed cauldron on a small fire and cook for about four hours.
6. If desired, cut the greens on top as it is ready.

Khashlama in Georgian

Favorite dish of the inhabitants of Kakheti. It is especially suitable for red wine. A minimum of ingredients, but a maximum of taste, soul and aroma.

Ingredients:

• Half a kilogram of lamb brisket;
• Parsley;
• Celery;
• Carrot;
• Bulb;
• Bay leaf;
• Garlic.

Cooking method:

1. Coarsely chop half a kilogram of lamb brisket, put it all in a cauldron and cook.
2. We cut the parsley root, celery, large carrots and onions.
3. We put it all in a cauldron and cook on a small fire for three hours, adding a bay leaf.
4. Drain the prepared strong broth into a separate bowl, throwing out the bay leaf and roots.
5. We lay out the finished meat and salt.
6. Mix four tablespoons of broth with chopped garlic. Pour garlic liquid over meat.

Khashlama with lamb on Armenian beer

Due to the many ingredients, the recipe may seem difficult. But it's a wonderful way to feed ten people.

Ingredients:

Cooking method:

1. We cut, as always, a large kilogram of lamb, 800 g of sweet green pepper, 1.2 kilograms of potatoes, a kilogram of tomato, as many onions and carrots.
2. We also cut 200 g of cilantro.
3. Salt the pieces of meat well and set it aside for half an hour.
4. After that, we put everything in a cauldron in layers.
5. At the very end, peppercorns and tomatoes.
6. Why is the recipe in beer? Because everything needs to be topped with beer. This dish should languish for about three hours.

Khashlama with eggplant and beer

Ingredients:

• A kilogram of lamb;
• 3 eggplants;
• Salt;
• 3 carrots;
• 5 potatoes;
• 2 bell peppers;
• Garlic.

Cooking method:

1. Fry a kilogram of lamb in a cauldron for ten minutes.
2. We cut three eggplants and remove bitterness from them with salt, for this we add it to vegetables and set aside for twenty minutes, then we wash everything.
3. Coarsely chop and lay out three carrots, onions, five potatoes and two bell peppers in layers.
4. We cook all three hours, and ten minutes before cooking we put the garlic.

Of all the Armenian dishes, khashlama is one of the most famous in its area. And the combination of vegetables, beef and lamb is, in general, a classic for Armenia, Georgia or Azerbaijan. It must also be said that this food is dietary and extremely appetizing, at the same time it is easy to prepare.

Among housewives there is no one opinion of the “correct” recipe. Everyone has their secrets and subtleties. But the general principle is perhaps the same: large pieces of meat and vegetables are placed in a cauldron and stewed.

Most importantly, season everything with fresh herbs. This is of particular importance in Armenian cuisine. Bon appetit and delicious masterpieces!

Khash (Azerbaijani xaş; Arm. խաշ; Georgian ხაში, Ossetian Khas) is a liquid hot dish, soup, which has become widespread throughout the Caucasus and Transcaucasia.

In Armenian, the name of the dish comes from խաշ [khash] - to cook. From the Armenian language, the word later passed into Turkish and Georgian. In Armenian literature, the broth has been mentioned in the form of khashou or hashoy since the 11th century (for the first time by Grigor Magistros), the modern form of khash has been known since the 17th century (in “Efimert”)

In the Armenian medical book “Consolation for fevers” (1184), some recipes mention meat broth under the name “khasha” or “khashu”. For example, in the chapter "On Day-Fever due to a Cold" it is recommended to eat "hasha" from the meat of a goat, and in the chapter "On Day-Fever due to Worries and Sorrows" - "khasha" from the feet and thighs of a kid.

Meat broth under the name "khashy" is also mentioned by several medieval Armenian interpreters and grammarians (Grigor Magistros, Yesai Nchetsi, Hovhannes Yerznkatsi, etc.). This is due to the presence in the Armenian translation (VI-VII centuries) of Dionysius’s “Grammatical Art” of the Thracian word “khoshyun” (arm. խաւշիւն = rustle of leaves).
Wikipedia

The long-standing dispute about the nationality of khashlama or khash is akin to a dispute about the primacy of a chicken or an egg. Armenians, Georgians, Azerbaijanis, Ossetians and Turks are equally sure that this dish belongs to their culture. And the Uzbeks also have dimlyama and basma, which are very similar to khashlama. But modern recipes for this dish have both similar features and significant differences. That is why, without hesitation, I called the recipe for today's dish "Armenian khashlama" - it contains an ingredient that distinguishes Armenian khashlama from the rest - this is beer. The meat starts to stew in it. Take a look if you're interested.

To prepare khashlama, I cooked about three kilograms of beef (a kilogram of ribs and a couple more kilograms of pulp without fat), bell peppers, fresh tomatoes, eggplant, carrots, onions, garlic, herbs (cilantro, basil, parsley, dill, green onions), ground paprika and light beer. The potato in khashlama is a controversial ingredient, and therefore I decided to boil it separately. Yes! And one more thing: of course, it would be necessary to add hot chili pepper, black ground pepper, but in our family, not everyone can do this, and therefore we add it to the plate for anyone :)

We will need a cast-iron cauldron or a stainless steel pan with a thick bottom. We do not add oils.

We begin to lay out some layers in layers, carefully adding salt. This is necessary so that meat and vegetables release juices faster, in which they will be stewed for 4 (!) Hours.

I got all the ingredients in two layers. Of these, I added tomatoes, meat and zucchini. If you are afraid to oversalt, pour the amount of salt necessary, in your opinion, for the prepared amount of food into some kind of cap and operate it so that you still have left. Use the leftovers by tasting the broth for salt when it forms.

At the end of the layering, pour in the beer. I poured half a liter into my 7-liter pan.

The last layer of peppers protrudes far beyond the top edge of the pan, ..

... but fits under the lid. So be it - vegetables and meat will sit down a lot during the cooking process. :)

As I said, I boiled potatoes separately with onion and garlic for taste, drained the broth and left it under the lid to wait for khashlama. By the way, + also in the fact that you don’t have to worry that potatoes in hashlama will boil in 4 hours.

I forgot to say that after laying the products, khashlama should not be mixed. Boiled - reduce the fire to a minimum and ... wait. Khashlama, in beer, in gradually released juices of meat and vegetables, languishes on the stove under the lid for 4 hours. But you can cook for 2 hours.
You understand: the longer the meat languishes, the softer it becomes .. .

I specifically filmed the process of boiling the dish to show that this is not cooking, but languishing :)

In the meantime, cut not finely cooked greens and add it to the dish for 10-15 minutes before the end of cooking.

Khashlama, which is meat stewed in its own juice with vegetables, is so tasty that many nations dispute the right of authorship to this dish. However, most often khashlama is still referred to as Armenian cuisine. Khashlama in Armenian is prepared according to different recipes, a variety of types of meat can be used for it, but there are still common points that distinguish this dish from other similar dishes. If you know them, even an inexperienced housewife can cook khashlama, indistinguishable from traditional Armenian, without spending a lot of effort on it. After all, khashlama is prepared, albeit for a long time, but simply, almost completely without the participation of the chef himself.

Cooking features

It would be wrong to say that the Armenians were the first to come up with stew meat with vegetables - almost all cuisines of the world have such dishes. But still, khashlama prepared according to Armenian recipes is unique. So that the dish does not turn into an ordinary stew, you need to know the technology for preparing Armenian khashlama and follow the recommendations contained in the original recipes.

• Khashlama can be prepared from any type of meat. Armenians most often make it from lamb or beef, less often from pork. Poultry khashlama recipes are becoming increasingly popular. The main thing is to choose a high-quality and fresh product, giving preference to the meat of a young animal. Of course, with prolonged stewing, which involves the traditional khashlama recipe, even old meat will soften, but veal and lamb will turn out much more tender.
• When choosing between tenderloin and meat on the bone, preference should be given to the latter, since khashlama from such meat turns out to be the most fragrant.
• Khashlama is not stirred during quenching. In order for the taste of the dish to be as harmonious as possible, waxes and meat are laid out in layers. It is better not to break the order of the layers, although it is usually not critical.
• Khashlama turns out to be especially tasty because the meat in it is stewed as if in its own juice, that is, using a minimum amount of liquid. Usually, 100-150 ml of water or other liquid is taken per kilogram of used products.
• Khashlama turns out more tender and tastier if the products are stewed not in water, but in wine or beer.
• Khashlama must be fragrant. For this, a lot of herbs and various spices are added to it. Hot spices are added to taste - they are desirable, but not required.
• You need to stew khashlama in a dish that keeps heat well inside. This is a cauldron, a thick-walled pan. In a heavy-bottomed pot, the food will start to burn before it becomes soft.

The composition of the Armenian khashlama includes vegetables such as onions and sweet peppers. Carrots are often added, a little less often - eggplant and potatoes. Mushrooms and beans can be used. Tomatoes are added instead of sauce, they give the finished dish juiciness and pleasant sourness. The final taste depends on what vegetables are added to the dish.

Khashlama in Armenian from lamb with wine

• lamb - 1 kg;
• carrots - 0.3 kg;
• onions - 0.4 kg;
• sweet pepper - 0.2 kg;
• tomatoes - 0.5 kg;
• wine - 150 ml;
• salt, herbs, pepper - to taste.

Recipe for the occasion::

Cooking method:

• Wash the lamb and cut it into large pieces.
• Add salt, pepper, and other spices to your taste. Marinate lamb in it, putting it in the refrigerator for an hour.
• Free the onion from the husk, cut it into half rings about 2-3 cm thick and divide into 2 parts.
• Peel the carrots. Cut it into strips or thin sticks. If desired, it can also be grated using a grater with large holes, but still it is not necessary to grind it so much.
• Wash the pepper, cut off the stem from it. Take out the seeds. Cut the pulp lengthwise into thin strips.
• Wash the tomatoes. Make a cross cut on each vegetable with a knife. Boil the water and throw the fruit with the cut skin into the boiling water. Blanch for two minutes. Remove the tomatoes from the boiling water with a slotted spoon and transfer to a container filled with cold water. They will quickly cool down there. Peel the cooled tomatoes, cut their flesh into medium-sized pieces of arbitrary shape.
• Place half of the onion in the bottom of the pot. Put the meat on it and pour the wine in which it was marinated.
• Cover the meat with a layer of chopped pepper, place the remaining onion on it. Place carrots on top.
• Put the tomatoes on top and pour the juice released from the tomatoes into the cauldron.
• Put a bunch of greens on top.
• Cover the pot and place it on the stove. Stew khashlama for 2.5 hours over low heat. If necessary, add half a glass of warm water. The dish should not be stirred.

Carefully arrange the finished khashlama on plates and sprinkle with fresh herbs, chopped with a knife. Do not let the khashlama cool down, as otherwise its flavor will be less pronounced.

Khashlama in Armenian beef with potatoes

• beef - 1.5 kg;
• potatoes - 1 kg;
• sweet pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.7 kg;
• tomatoes - 1 kg;
• lemon - 1 pc.;
• water - 0.5 l;
• garlic - 6 cloves;
• vegetable or ghee - 100 ml;
• suneli hops, herbs, salt - to taste.

Cooking method:

• Squeeze the juice from the lemon, mix it with suneli hops.
• After washing and drying the beef, cut it into pieces like a barbecue, that is, about 4-5 cm each.
• Marinate the meat for an hour in lemon juice.
• Peel the potatoes and cut each tuber into 2-6 pieces, depending on the size of the potato. The pieces must be large enough, otherwise the potatoes will overcook and lose their shape, becoming unappetizing.
• Wash the peppers. Cut off their stalks, remove the seeds from them. Cut into thin strips.
• Peel the onion and cut it into thin half rings.
• Cut the carrots into thin strips or grate coarsely.
• Pour boiling water over tomatoes and peel. Cut into large pieces.
• Finely chop the garlic with a knife.
• Tie the greens into a common bundle.
• Pour oil into the bottom of the cauldron. Warm it up. Fry meat in oil for 10 minutes.
• Sprinkle carrots and onions over the meat. Put peppers and potatoes on top. Sprinkle the potato layer with garlic.
• Place tomatoes and herbs on top. Pour water into the cauldron.
• Put the cauldron on a slow fire and simmer the khashlama without stirring for 2.5 hours.

Garnish for khashlama in Armenian is not required; instead of bread, it is better to serve lavash with it.

Khashlama in Armenian from lamb ribs with beer

• lamb ribs - 1 kg;
• potatoes - 0.8 kg;
• onions - 0.6 kg;
• sweet pepper of different colors - 0.4 kg;
• carrots - 0.3 kg;
• tomatoes - 0.7 kg;
• beer - 0.5 l;
• salt, spices, herbs - to taste.

Cooking method:

• Chop lamb ribs. Put them in a cauldron, sprinkle with spices and fill with beer.
• Cut the onion into rings or halves of the rings, not too thin. Put it on the meat.
• Peel the carrots and cut into thin slices. If it is large, you can cut it into halves or even quarters of circles. Put the carrots on the onion.
• Peel and coarsely chop the potatoes, put in a cauldron. Salt and season.
• Pepper, peeled from seeds, cut into strips and put on potatoes.
• Peel the tomatoes, cut them into circles. Cover the contents of the cauldron with tomato slices.
• Put the dish to stew on the fire. After 2 hours, sprinkle it with chopped herbs and continue to simmer for another quarter of an hour.

Khashlama prepared according to this Armenian recipe is especially fragrant. There is no taste and smell of beer in it, barely noticeable notes of hops and malt remain, which give the khashlama an unusual taste, emphasizing the taste of lamb ribs.

Khashlama in Armenian can be prepared from any type of meat. If you know the technology of its preparation and follow the recommendations in the recipe, it will turn out tasty and fragrant even for a novice cook.