Win an Instant Vortex Plus 10 Quart Air Fryer, Rotisserie, and Convection Oven! →

If you’re in the mood for something a little different, I’ve got just the recipe for you. Khashlama of Martuni is an Armenian dish that consists of seasoned and seared pork, fresh spices, a delectable sauce, and steamed veggies. The original recipe calls for sea buckthorn juice, which you can find in most international grocery stores. However, you can also replace it with cranberry juice – just make sure to get the kind with no added sugar!

See how it all comes together in the video below.

TO get started on this international dish, cut the meat into 3/4 inch thick slices. You can also grab 4 thick pork chops to make things a little easier. Arrange the pork in the frying pan, add salt, cover the lid, and put on a low heat to simmer from 8 to 10 minutes. Don’t add water. From time to time, stir the meat. Next, cut the carrots into large ovals and add them to the meat together with whole onions. Season with salt, cover the lid and continue steaming on low heat for 8 to 10 minutes.

Finely chop the greens and garlic. Mix them together seasoning with dried thyme and salt. In a separate bowl, mix sour cream with sea buckthorn juice (or cranberry juice). Add the greens’ mixture and the sour cream mixture. Pour in boiling water just enough to cover half of the meat, cover the lid, and continue cooking on low heat for 20 minutes. After turning off the heat, add largely chopped green onions, cover the lid, leave for 5 minutes and serve.

This dinner may take a little extra prep work, but the end result is nothing short of incredible! Go ahead and give this international dish a try.

Makes 4servings

10m prep time

40m cook time

Ingredients
  • 3 1/2 pounds pork
  • 3 1/2 cups carrots, chopped (3-4 large carrots)
  • 3 medium onions, whole
  • 1 cup sour cream
  • 1/3 cup green onions, diced (about 10 green onion stalks)
  • 3/4 cup sea buckthorn juice (or cranberry juice)
  • 2 teaspoons dried thyme
  • 1/3 cup fresh cilantro
  • 1/3 cup fresh dill
  • 4 garlic cloves
  • Salt to taste
Preparation
  1. Cut the meat into 3/4 inch thick slices, arrange in the frying pan, add salt, cover the lid and put on a low heat to simmer from 8 to 10 minutes without adding water. From time to time stir the meat.
  2. Cut the carrots into large ovals and add to the meat together with whole onions. Season with salt, cover the lid and continue steaming on low heat for 8 to 10 minutes.
  3. Finely chop the greens and garlic. Mix them together seasoning with dried thyme and salt.
  4. In a separate bowl, mix sour cream with sea buckthorn juice (or cranberry juice).
  5. Add the greens’ mixture and the sour cream mixture. Pour in boiling water just enough to cover half of the meat, cover the lid, and continue cooking on low heat for 20 minutes.
  6. After turning off the heat, add largely chopped green onions, cover the lid, leave for 5 minutes and serve.
Subscribe to 12 Tomatoes