One of the laziest dishes of Armenian cuisine. Beef khashlama with potatoes will win your heart! Caucasian beef khashlama

We will surprise and delight everyone with beef khashlama! If you want a real oriental dish - cook beef khashlama

Beef khashlama is a dish unique in its slowness.

You read the recipe and as if you see an old man, wise over the years, slowly and carefully preparing a treat. So it is necessary if you want to serve juicy and soft beef with a unique oriental flavor.

Beef Khashlama - General Cooking Principles

One of the basic rules for preparing delicious khashlama is that there should be three times more meat than vegetables. The best part beef carcass for the dish is the brisket or pulp on the bone with cartilage. From such meat, khashlama is richer.

Ease of preparation is an absolute advantage of khashlama. It is enough to put all the components of the dish in a cauldron and put it on weak fire. Meat with vegetables is simmered for two to three hours on low heat. If you use a thin-walled pan for cooking, then with prolonged stewing, the dish may burn, so khashlama is prepared exclusively in a cauldron, although there is adapted recipes for multicooker.

Beef and vegetables are cut into large pieces, put in a cauldron or multicooker bowl in layers. Sometimes pieces of meat are first slightly fried in oil or boiled with roots.

Beef and vegetables are almost always stewed in own juice or meat broth. There are recipes according to which beer or wine is added to them.

Khashlama - complete hearty meal that does not require a side dish. You can serve it in different ways: liquid, in the form of soup; or put pieces of meat on a plate and pour them over large quantity gravy. In any case, the food is abundantly sprinkled with herbs.

A simple beef khashlama recipe

Ingredients:

A kilogram of veal brisket;
two large onion heads;
a kilo of fresh fleshy tomatoes;
three bell peppers;
garlic;
spices "For meat dishes";
spicy greens: dill, cilantro, basil.

Cooking method:

1. We chop the brisket pre-washed with water into pieces. Season lightly and set aside for ten minutes.

2. We shift the meat into a cauldron, on it - a layer of onions, in half rings. Place large tomato slices on top.

3. Remove seeds from peppers, wash off their remnants. Cut the peppercorns in half and then - in narrow transverse strips. Spread the peppers over the tomatoes.

4. Add water to cover the top layer of vegetables quite a bit. Add some spices, lightly add.

5. At maximum heat, bring to a boil. Then we reduce the fire to a minimum and, without letting it boil intensively, simmer the hashlama for two and a half hours.

6. In the finished dish, add garlic grated with a fine grater, chopped greens and let stand for a while under the lid.

Beef khashlama with eggplant

Ingredients:

Approximately half a kilo of sweet pepper;
fresh beef- 1.5 kg;
one kilogram of onions;
carrot and fresh tomatoes- 1 kg;
half a kilo of eggplant;
fresh herbs;
laurel leaves - 3 pcs.

Cooking method:

1. First you need to rinse and clean all the vegetables well. We remove the peel from the eggplant, remove the core from the pepper and carefully select all the seeds. Cut carrots, eggplant and tomatoes into large cubes. Chop peppers and onions into rings.

2. We wash the meat. Dry the piece of pulp well with a towel and cut large pieces square shape.

3. We divide the vegetables into three parts, and the meat into two and lay it out in layers in a large cauldron. First a layer of onion, on it bell pepper. Then a layer of carrots, eggplant and tomatoes on top of it. Next comes the meat layer, sprinkle it with salt and ground pepper. You can add some of your favorite spices.

4. Between the pieces of meat, lay a sheet of parsley and repeat the layers. Vegetables should be on top.

5. We place the cauldron on moderate heat, cover with a lid and simmer khashlama for three and a half hours.

6. Ready meal Garnish with chopped parsley and serve immediately.

Beef khashlama with potatoes (on beer)

Ingredients:

Half liter light beer;
one and a half kilograms of beef;
Bulgarian, red pepper - 1 kg;
700 gr. carrots;
big lemon;
a kilo of potatoes;
kilogram of eggplant;
onions - 750 gr.;
six large garlic cloves;
non-aromatic oil;
hops-suneli;
a kilo of fresh dense tomatoes.

Cooking method:

1. We thoroughly wash the beef, cut it like for a barbecue - into square pieces 5 × 5 cm in size and put in a bowl.

2. For a couple of minutes, dip the lemon in boiling water, cut it in half and squeeze the juice. We remove accidentally fallen bones and pour over the meat. Add suneli hops, add a little salt and mix thoroughly, lightly kneading the pieces of beef with your hands. Leave the bowl of meat in the cold for an hour.

3. Pour a little oil into the cauldron, heat it well and lower the pieces of marinated beef. Stirring, fry the meat over intense heat for two minutes, and add beer to it. After boiling, simmer over low heat for 10 minutes.

4. Cut the carrot into small cubes, put it on top of the beef. After warming up for a couple of minutes, put onion half rings in the cauldron and close them without large slices potatoes.

5. Lay out on top of the potato layer large pieces tomatoes. We warm everything over low heat, about two minutes without stirring. The next layer is made from eggplant slices, and we put wide strips of sweet pepper on them.

6. We cover the cauldron with a lid, cook khashlama over low heat for two hours, waiting for the almost complete evaporation of the liquid. In the finished dish, squeeze the garlic with a press, mix well. Add salt to your taste and, adding greens, let stand for about a quarter of an hour.

Armenian beef khashlama with wine

Ingredients:

Two and a half kilos of beef pulp;
dense, fleshy tomatoes - 4 pcs.;
two large sweet peppers, preferably red;
two large onions;
half a glass of white wine;
four large potatoes;
big beam fresh dill;
hops-suneli;
ground paprika and saffron.

Cooking method:

1. We wash the beef pulp cold water. Pat dry with a towel and cut into large chunks.

2. Prepare vegetables. Cut the tomatoes into slices, peeled potatoes into 6 slices. If the tubers are very large, then eight can be. We cut the pulp of sweet pepper into wide, short strips, onions into half rings, and large onions into quarters of rings.

3. First, put the onion in the cauldron and evenly distribute it over the entire bottom. We cover the onion layer with pieces of meat. Sprinkle the beef with spices, salt abundantly and cover with a layer of bell pepper, on which we spread the slices of tomato and potatoes. Sprinkle everything on top with chopped dill, add wine.

4. We close the cauldron, put it on the most minimal fire and cook for about three hours until the beef chunks are soft enough.

Khashlama beef recipe for a slow cooker

Ingredients:

Fresh beef, preferably with a small layer of fat - half a kilo;
two onion heads;
400 gr. fresh tomatoes;
carrot;
cilantro and parsley - in a small bunch;
seasoning "Hmeli-suneli";
40 ml refined oil;
large eggplant.

Cooking method:

1. Wash all vegetables thoroughly, chop coarsely. Carrots and eggplant in rings, bell pepper pulp in strips. We leave one tomato, and cut the rest into slices. We chop the onion into rings.

2. Pour oil into the cooking bowl and put half of it into it. onion rings, and on top of the tomatoes. On top of them we put half the carrots and bell peppers, part of the eggplant and all the meat. Repeat the vegetable layers, starting with the onion. The eggplants should be laid last. The products laid out in the bowl do not mix.

3. Sprinkle hops-suneli on top of the vegetables, add salt and lay out coarsely chopped greens, close the slow cooker. We set the timer for two hours, start the "Extinguishing" program.

4. An hour and a half after turning on, spread the previously set aside, sliced ​​\u200b\u200btomato and the remaining greens on top.

5. After working out the program, do not open the lid, let the khashlama stand for fifteen minutes. You can turn on the "Heating" for this time.

Caucasian beef khashlama

Ingredients:

Veal brisket on the bone - 1.5 kg;
400 gr. tomatoes;
large carrot;
stem celery- 50 gr.;
large bulb;
70 gr. celery root;
garlic;
fresh greens of cilantro and curly parsley - in a small bunch;
a teaspoon of seasoning "For pilaf";
three large leaves of lavrushka;
a sprig of fresh thyme or thyme.

Cooking method:

1. We wash the brisket and cut it into pieces so that each contains a bone and cartilage. We put the meat in a cauldron.

2. Coarsely chop half the onion, root and stalk of celery. Cut the carrot into four parts. We shift the vegetables to the meat and fill everything flush with water. We wait for the boil, after which we cook for an hour and a half on low heat, not letting it boil. We remove the roots.

3. Finely chop the remaining onion, cut the tomatoes into slices.

4. Put spices, lavrushka and a sprig of thyme into the cauldron for meat. Lower the onion and simmer under the lid for six minutes. Add tomato slices, bring to a boil. Then reduce the heat and leave to simmer for two and a half hours.

5. Sprinkle khashlama with crushed garlic and chopped herbs when serving.

Beef Khashlama - Cooking Tricks and Useful Tips

For Khashlama, the meat of both a young and an older animal is suitable; prolonged stewing will soften it. The main thing is that the flesh should be a pale pink color, without bad smell, and her fat layer did not have a yellowish tint.

Without a cauldron, Khashlama can be cooked in a saucepan with a double bottom or a deep thick-walled saucepan. So that the dish is guaranteed not to burn, it is advisable to cook Khashlama in such containers, where, according to the recipe, the meat is stewed with broth or other liquids.

Try to choose meaty tomatoes and peppers. They will give more juice, and the whole dish will turn out juicier.

When adding potatoes, do not cut the tubers finely. Large potatoes should be cut into six pieces, and medium ones into four. Small tubers will be quite cut in half. If you make the pieces small, with prolonged stewing they will boil.

Khashlama like everyone else oriental dishes loves spices. The more you put them, the more aromatic the food will be, but remember about moderation.

Finally, I bring the simplest recipe Hashlama:

Khashlama in Caucasian style

The famous Khashlama is a cross between the first and second courses. Sliced ​​pieces of meat and vegetables are laid out in layers in a cauldron and cooked in their own juice, making the dish rich and incredibly tasty.

Khashlama is very satisfying, you can easily feed the whole family with it or serve it for festive dinner for welcome guests.

Ingredients:

• beef (brisket) or young lean lamb 1 kg;
• bow 2 pcs.;
• tomatoes 5 pcs.;
• eggplant 1-2 pcs. (exclusively on request);
• Bulgarian pepper (preferably different colors) 4 pcs.;
• hot water;
• salt to taste;
• spices (e.g., black pepper, suneli hops, cloves, pepper sweet pea, "Caucasian") to taste;
• fresh basil, cilantro, parsley, crushed garlic for serving.

Cooking:

1) Cut the meat into medium-sized pieces.
2) Cut the onion into half rings.
3) Cut the tomatoes into slices.
4) Bulgarian pepper cut into large strips.
5) Place the meat in a cauldron or pan with a thick bottom, put onions on top of the meat, then tomatoes and peppers.
6) Salt, add spices and carefully pour hot water into the cauldron so that it barely covers the contents.
7) Bring to a boil, reduce heat to low, cover tightly and simmer for 2.5-3 hours until cooked, without stirring.
8) Decorate Khashlama with fresh herbs and crushed garlic.
9) Serve with pita bread or tortillas. Bon appetit!

I give another recipe for cooking a dish called Khashlama:

DELICIOUS HASHLAMA

Khashlama - quite famous Armenian dish, which is most often prepared from lamb or veal and vegetables. This dish is difficult to attribute to both the first and second courses. The main advantage of this dish is the simplicity of its preparation: it is enough to put all the ingredients in one cauldron and put them to cook on fire.

To prepare Khashlama, choose meat on the bone, so the dish will be more rich. And it is better to choose fleshy vegetables in order to get more juice. Try to cook this Armenian dish and it will win your heart!

Ingredients

Beef - 1 kg
Potatoes - 600–900 g
Tomato - 5 pcs.
Bulgarian pepper - 2 pcs.
Onion - 2 pcs.
Greens - to taste
Garlic - to taste
Black pepper (ground) - to taste
Salt - to taste

Cooking

Rinse the meat and cut into fairly large pieces.
Peel and cut the onion into large slices.
Peel the potatoes and also cut into large slices.
In a cauldron or pan with a thick bottom, put the meat first, then the onion.
Cut the tomatoes into large slices, peel the pepper and cut it into strips.
Put the tomatoes on the meat, then the peppers, and then the potatoes. You can repeat the layers if you wish.
Pour water over vegetables and meat so that it barely covers the food. Add salt and pepper to taste, cover, put on slow fire and set for 2.5-3 hours.
Serve Khashlama with herbs and minced garlic.

I’ll try to cook Khashlama in the fall, but for now I’m concerned about losing weight ...

I invite everyone to speak in

Khashlama from beef in Armenian is an extraordinary tasty dish, which is prepared extremely quickly and easily. It is worth noting that such a dinner can be made not only on the basis of calf meat, but also using lamb and even chicken.

Beef Khashlama Recipe - Required Ingredients:

Khashlama from beef: meat processing

Khashlama from beef: vegetable processing

For such an Armenian dish, it is advisable to purchase medium-sized vegetables, since in the process of forming khashlama, it is recommended to put them in a dish whole or coarsely chopped.

Green bell pepper, a few potato tubers, onions and ripe tomatoes must be rinsed thoroughly warm water, and then peel and stalks. After that, the tomatoes need to be cut into thick circles, the sweet pepper into four longitudinal parts, and the onion into large rings. Next, wash the fresh herbs and chop them coarsely.

Khashlama from beef: heat treatment dishes

Prepared calf meat must be put in a deep metal pan (at least three liters in volume), pour drinking water so that the pieces of the product are completely immersed in the liquid, add required amount iodized salt and put the dishes on the stove. Cooking beef is recommended for at least sixty minutes. After the meat becomes soft, it is necessary to drain the broth from the pan, leaving only a little liquid at the bottom.

Khashlama from beef: dish formation

On top of the boiled beef, it is required to lay out the peeled potato tubers (whole), ripe tomatoes and sweet bell pepper. Each layer of vegetables must be flavored with salt and chopped herbs. Salt is also required on top of the dish and put a broken red pepper pod on it.

Proper serving to the table

After forty minutes, the dishes must be removed from the stove and kept under a towel for another quarter of an hour. Then khashlama should be laid out on plates, sprinkled with plenty of fresh herbs, grated garlic and served for dinner along with in a bowl.

Khashlama from beef - quite famous and popular dish, every housewife at least once in her life cooked it in her kitchen, perhaps without even knowing its true name. After all, this is nothing more than beef with vegetables in a rich broth.

Origin

Until now, it has not been possible to find out which country is the birthplace of this amazingly delicious dish. The inhabitants of the Caucasus consider him theirs national dish, but some think that it originated in Georgia. The name "khashlama from beef" comes from the Armenian language, where "khashel" means a large piece of meat, cooked whole.

How food is prepared in different countries

In every country own secret cooking khashlama, and everyone considers their own way to be the most correct. For example, in Armenian cuisine, khashlama means thick vegetable soup with lots of meat. Georgians add a lot of onions, cilantro and white roots. Someone thinks that such a dish as beef khashlama should contain a huge variety of vegetables - potatoes, carrots, tomatoes, eggplant, and mushrooms. There are those who prefer this meat dish only with the addition of all kinds of spices and beer.

Whatever cooking method you choose meat yummy called "khashlama", the recipe of any variant contains a large number of The main ingredient of this dish is meat, do not forget about it. It should be three times more than other products.

Subtleties of cooking

The search for the most the right recipe- a waste of time, there are as many cooking options as there are recipes for Ukrainian borscht or Uzbek pilaf. Diverse Ways differ not only in the composition of the products, but also in the cooking process itself. Only one thing remains common in these dishes - the name: “beef khashlama”.

But still there are a few points that unite all these recipes:

• Serving the dish. Since khashlama is a self-sufficient, very high-calorie and satisfying dish, the menu does not provide for other dishes.
• The pieces of meat should be large, unless you are going to cook the dish in a slow cooker, then you will have to cut the beef into smaller pieces.
• Beef should languish for a very long time, from 2 to 6 hours, so the meat becomes very tender, soft and juicy.
• The rest of the ingredients should also be cut very coarsely.
• Spread the dish in tureens, pots or clay bowls.
• Served hot with huge amount greenery.

Khashlama - classic recipe

Products:

• Three kilos of fresh beef.
• Two kilograms of onions.
• A kilogram of eggplant and bell pepper.
• Two kilos of tomatoes and carrots.
• Greens, Bay leaf, spices and salt.

Cooking:

According to this recipe, khashlama is prepared in a cauldron. Unlike ordinary saucepan, here the dish becomes more saturated and fragrant.

1. Wash all the vegetables, peel them and cut into large cubes, onions and peppers into rings.

2. Also wash the meat and cut into pieces about 5 cm in diameter.

3. Divide all the ingredients into three parts, as the dish is stacked in layers.

4. Take a large cauldron and put vegetables on its bottom first - onions, bell peppers, carrots, eggplants, tomatoes, then meat, sprinkle with salt and spices, throw a couple of bay leaves. Next, alternate layers of vegetables and meat. The last layer should be vegetables.

5. Put the container with the ingredients on a slow fire, simmer for 3.5 hours. Khashlama will be prepared on the juice that vegetables secrete.

Sprinkle the dish with plenty of chopped herbs before serving. Khashlama at the stake according to this recipe is no less tasty and juicy. Take note of it and surprise your loved ones with a hearty meal at your next picnic.

Khashlama with potatoes

Ingredients:

• Four kilos of beef.
• Three kilograms of tomatoes and potatoes.
• One hot pepper.
• Salt, red pepper, basil, parsley, tarragon.

Cooking:

1. Rinse the meat and cut into medium pieces, put it in a saucepan with a thick bottom, fill with water so that it only slightly covers the beef, and cook until tender. At the very end, salt the dish.

2. Peel the potatoes, cut into large bars.

3. Remove the cooked meat from the broth, put the prepared potatoes into the liquid, cook until half cooked.

4. Rinse the tomatoes and cut into not too thin rings.

4. In a separate container (it is better to use a cauldron or a saucepan), put 1/2 of the potatoes, then half of the meat, on top of 1.5 kg of chopped tomatoes, sprinkle everything with herbs, salt and sprinkle with spices. Repeat all layers again. At the end, make a few cuts in the hot pepper pod and place it on top of the tomatoes. Pour in the remaining broth.

5. Cook hashlama for 45 minutes.

Khashlama in a slow cooker

Required products:

• Kilogram of boneless beef.
• Half a kilo of onions, tomatoes and eggplant.
• Vegetable oil.
• Greens.
• Spices.

Cooking:

1. Cut the beef into small pieces big chunks, salt and sprinkle with spices. Leave for 15 minutes to marinate.

2. Rinse the eggplant, peel, cut into cubes.

3. But the tomatoes will have to be blanched. Pour boiling water over them or dip them in boiling water for a couple of minutes, remove the skin.

4. Peel the onion and cut into rings.

5. Pour a little vegetable oil into the multi-cooker bowl, put the beef, then the onions, eggplants, evenly distribute the tomato mugs on top.

6. Sprinkle salt, repeat one more layer of ingredients, vegetables should remain the top layer.

7. Pour in one multi-glass hot water. Turn on the "Extinguishing" mode for 3 hours.

Ingredients:

• 1.5 kg of beef.
• 1.3 potatoes.
• Carrots, tomatoes, peppers - 0.7 kg each.
• 1 kg of onions.
• Liter of light beer.
• Salt, pepper, herbs.

Cooking:

1. Cut the meat coarsely. Sprinkle it with salt and let it sit for 30 minutes.

2. Cut the potatoes into slices, peppers into six parts, carrots into circles, onions and tomatoes into rings.

3. Finely chop all the greens.

4. Lay out in thick-walled pan all the ingredients in several layers - meat, onions, peppers, carrots, potatoes, tomatoes. Repeat all layers one more time.

5. Pour vegetables and meat with beer, sprinkle greens and bay leaves on top. You don't need to add salt as the meat is already salty.

6. When the beer boils, set the fire to a minimum and simmer the khashlama for 3 hours under a closed lid.

Enjoy your meal!

Khashlama is a national Armenian dish, which is meat stewed over low heat with vegetables laid out on top of each other in layers. certain sequence which significantly affects the taste. Great option lunch or hearty dinner for a big family. AT classic recipe lamb is used, but at home it is better to take beef or even pork. The total cooking time is 3 hours.

Ingredients:

• beef (pork, lamb) - 1.5 kg;
• potatoes - 0.5 kg;
• onions - 1 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• sweet (Bulgarian) pepper - 0.5 kg;
• eggplant - 0.5 kg;
• garlic - 5-6 cloves;
• water (beer, white wine) - 100 ml;
• dried herbs- to taste (optional)
• bay leaf - 1 piece (optional);
• vegetable oil- for frying meat;
• salt, pepper, spices - to taste.

The most delicious khashlama is obtained from beef or pork belly. To make the dish more aromatic, it is better to add light beer or white beer instead of water. dry wine. Suneli hops, bay leaves (1-2 pieces) and dried herbs (dill, parsley) are well suited as seasonings.

Khashlama recipe with potatoes

1. Rinse the meat and cut into large pieces.

2. Heat a pot (saucepan or cauldron) on the stove with vegetable oil.

3. Put the meat on the bottom, sprinkle with spices and salt. Fry on both sides until lightly browned, then remove the pan from the heat.

4. Chop the peeled onion in half rings and put on top of the meat. Top with layers of sliced ​​carrots and half of chopped carrots. small pieces garlic.

5. Wash potatoes, peel, cut into thin circles and put in a pan on top of the garlic. Salt.

6. Cut the bell pepper into thin rings and lay on the potatoes, then add the eggplant and tomatoes cut into circles. From the very top - the second half of the garlic.

Even the most demanding gourmets will not be able to indifferently pass by tender, juicy meat stewed in its own juice. Beef khashlama is a traditional caucasian dish, which is boiled in a cauldron with the addition of vegetables, roots, beer, wine or other ingredients. As a result of simple labors, a luxurious treat awaits you, meat pieces that melt in your mouth.

How to cook beef khashlama

A traditional Armenian dish will turn out to be tasty for every housewife, if you strictly follow the technology. Although the process lasts several hours, the cook does not have to spend much time near the stove, the main part is stewing, which takes place without the participation of the cook. To get a full hearty meal, you need to be patient. The peculiarity of the treat is that the meat is cooked in its own juice, which is why it turns out so tasty.

The proportions of meat and vegetables for the dish

To make the meat juicy, vegetables are necessarily added to the khashlama. onions, tomatoes, Bell pepper, potatoes, eggplant, carrots may be present in the treat in different quantities. In a dish, they should not be more by weight than meat. Tomatoes are an exception. In recipes where meat is stewed in tomato juice, the vegetable component may exceed the beef.

Food preparation

Beef khashlama turns out to be juicier, tastier and more aromatic, if you thoroughly approach the choice of products for its preparation. For cooking, it is better to use not an expensive tenderloin, but a brisket. You can buy any meat, even old beef will become soft with a long stew, but veal will cook faster and will have more delicate taste. Potatoes for the dish should not be cut into small pieces. It is used whole or cut into 2-4 parts. If you use smaller pieces, then the potatoes will boil and become a shapeless mass.

beef khashlama recipe

Caucasian cuisine is very much loved in our country, so khashlama is a common dish that is prepared in different variations. Recipes are characterized by the absence of oil, which makes such food dietary. Khashlama is meat stewed in its own juice. Sometimes vegetables are added to it, sometimes only spices, roots and herbs are added. Although the description does not sound too intricate, and the cooking process will not cause difficulties, the result is a unique treat.

Khashlama in Armenian

• Time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 144 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Khashlama in Armenian from beef is famous for incredible taste and ease of preparation. In Armenia, every housewife has her own secret of this treat, which makes it special, but meat will always be served with rich broth, an abundance of vegetables, herbs, herbs and spices. For Armenian-style beef, the products are laid out in layers in thick-walled dishes, the cauldron is covered with a lid and sent to languish on a slow fire.

Ingredients:

• beef on the bone - 1 kg;
• onions - 2 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 4 pcs.;
• potatoes - 3 pcs.;
• dill - a bunch;
• beer - 100 ml;
• salt, saffron, paprika - to taste.

Cooking method:

1. Wash greens and vegetables and pat dry.
2. Onion cut into half rings, put on the bottom of the cauldron.
3. Coarsely chop the beef, lay out the next layer.
4. Add salt and spices.
5. Then peel the pepper, chop into strips, cut the tomatoes into boats, put one more layer of these vegetables in a cauldron.
6. Peel and chop the potatoes coarsely, put the top layer.
7. Sprinkle greens with meat and vegetable components, pour beer.
8. Put a cauldron lidded, on a slow fire for 2-3 hours.
9. The dish is served hot to the table, garnished with chopped herbs.

Beef with potatoes

• Time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 75 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

For khashlama, you do not have to prepare a separate side dish. In a cauldron with fragrant broth there is a full-fledged lunch, which can be called both the first and the second course. The recipe for khashlama from beef with potatoes does not require special skills from the chef. The most difficult task is to be patient, because fabulous aromas will hover in your kitchen for 3-4 long hours.

Ingredients:

• beef brisket - 1 kg;
• potatoes - 0.8 kg;
• tomatoes - 5 pcs.;
• sweet pepper - 2 pcs.;
• onions - 2 pcs.;
• garlic, herbs, black pepper, salt - to taste.

Cooking method:

1. Wash the meat, chop coarsely.
2. Peel onions and potatoes and chop coarsely.
3. At the bottom of the pan with thick walls lay out pieces of meat, on top - onions.
4. Cut the tomatoes and peppers, put the pieces in the next layer.
5. Put potatoes on top, layers can be repeated.
6. Pour a small amount of water so that it barely covers the food.
7. Pepper, salt, simmer on fire for about 3 hours.
8. When serving, sprinkle the finished khashlama with plenty of herbs and crushed garlic.

With beer

• Time: 3-4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 157 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Incredible delicious pieces become meat if they are stewed with a lot of vegetables and beer. A simple dish turns out hearty and dietary. The recipe does not use a single gram of butter, pieces fresh vegetables and the meat is not fried, but immediately sent to stew. The classic recipe uses 0.5 liters of beer. You can control the amount of broth by reducing the amount of liquid.

Ingredients:

• beef on the bone - 800 g;
• bell pepper - 2 pcs.;
• tomato - 1 pc.;
• hot peppers- 1 PC.;
• onion - 1 pc.;
• beer - 0.5 l;
• cilantro - a bunch;
• salt, pepper - to taste;
• potatoes - 5 pcs.

Cooking method:

1. Rinse the meat, cut into several large pieces. Place beef slices in a heavy bottomed pan. It is better to use a cauldron for cooking.
2. Coarsely chop the onion and peppers and put in a saucepan, pour beer, salt and pepper.
3. Simmer over low heat for 2 hours.
4. Cut potatoes into large slices and rings - tomato. Put the tomatoes and potatoes in the top layer in a saucepan with stew and continue heating until the vegetables are ready.
5. We chop cilantro. When serving, generously sprinkle beef with herbs.

with eggplant

• Time: 3-3.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 128 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

In the Caucasus, in addition to salt, 10 different seasonings are used to prepare khashlama: celery, cloves, allspice and others. You can independently vary their composition and quantity, add your own spices, choosing perfect combination for yourself and your family. Eggplant in the recipe gives a special aroma and taste to meat, it is impossible to resist such a dish.

Ingredients:

• beef - 1.5 kg;
• bell pepper - 2 pcs.;
• onion - 0.5 kg;
• tomatoes - 0.5 kg;
• eggplant - 0.4 kg;
• carrots - 1 pc.;
• spices - to taste.

Cooking method:

1. Wash the meat, cut into pieces.
2. Wash eggplant, cut into cubes. You can remove bitterness from eggplant pieces by soaking them in salt water for 20 minutes, then rinsing them.
3. Cut the prepared peppers and onions into half rings, carrots into cubes.
4. Remove the skin from the tomatoes and cut into rings.
5. Lay out layers: meat, onions, carrots, peppers, eggplant, tomatoes. Repeat layers 2-3 times.
6. Put greens on top, simmer for 2-3 hours.

With added wine

• Time: 3.5-5.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

To caucasian cuisine and asks for a glass of delicious red wine. Add it directly to the cauldron in which khashlama is cooked to give it an oriental flavor. During the brewing process, the alcohol will evaporate, and the unsurpassed aroma will remain.. Beef will turn out juicier, softer and tastier if it is stewed in such an original broth from its own juice and wine.

Ingredients:

• beef - 0.7 kg;
• tomatoes - 1 kg;
• onions - 4 pcs.;
• carrots - 2 pcs.;
• red dry wine - 100 ml;
• coriander, ground black pepper, salt - to taste.

Cooking method:

1. Wash and chop the onion, pepper, remove the skin from the tomatoes and chop them too.
2. In a deep cauldron, put half the onions, pieces of meat, bell peppers, tomatoes, then the remaining onions and carrots.
3. Pour all the products with wine, close the cauldron with a lid, simmer for 2-5 hours.
4. We lay out the finished dish on plates, sprinkle with herbs thickly.

Khashlama in a cauldron on a fire

• Time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 136 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Khashlama saturated with the aroma of smoke from a fire is great alternative barbecue. Cooking in nature meat dish- a real pleasure, and eating it - even more. Surprise your friends and family with hearty and original Caucasian food. Although the cooking process takes several hours, you only need to occasionally add a little firewood so that the khashlama slowly boils.

Ingredients:

• beef - 2 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• eggplant - 1 kg;
• sweet pepper - 1 kg;
• beer - 1 l;
• dill, parsley, green onion- along the beam;
• bay leaf, pepper, salt - to taste.

Cooking method:

1. Vegetables and beef pulp cut into large pieces.
2. Put products in two layers with the following sequence: meat, eggplant, peppers, tomatoes, onions.
3. Pour everything with salt, spices, chopped herbs, pour beer.
4. Stew khashlama on a fire for 2-3 hours until the beef is soft.

Recipe for cooking in a slow cooker

• Time: 2.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Khashlama in a slow cooker is incredibly tasty. Modern technology allows you to cook meat in its own juice so that it does not burn, but melts under the influence of temperature. You do not have to stand over the dish, stirring it - the kitchen assistant will take care of the perfect cooking. Prepare the products, put them in the multicooker pan, press the button and wait for an excellent result.

Ingredients:

• beef - 0.5 kg;
• tomatoes - 3 pcs.;
• onions - 2 pcs.;
• bell pepper - 1 pc.;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• cilantro, parsley - in a bunch;
• salt, suneli hops - to taste;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. We leave one tomato, and cut the rest of the vegetables and meat into large pieces.
2. Pour oil into the bottom of the bowl, lay out layers of onion, slices of tomatoes, peppers, carrots, eggplant, meat.
3. Salt, add spices, some greens.
4. We set the "Extinguishing" mode for 2 hours.
5. 30 minutes before the end, open the lid and lay out a beautifully chopped tomato and the remaining greens.

Khashlama in Georgian

• Time: 3.5 hours
• Number of servings: 6 persons.
• Calorie content of the dish: 180 kcal per 100 g.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: easy.

Although Armenia and Georgia are geographically located close to each other, khashlama is prepared differently in these countries. Georgian oriental beef dishes do not contain vegetables. Here they appreciate the taste of meat and "do not spoil" it with other products. A minimum of components, a little inspiration and a drop of soul will be required to create a delicious cooking masterpiece.

Ingredients:

• beef breast on the bone - 2 kg;
• spicy adjika- 2 tbsp. l.;
• bay leaf - 3 pcs.;
• peppercorns, salt - to taste;
• onions - 2 pcs.;
• vinegar - 1 tbsp. l.;
• water - 2 l;
• greens - a bunch.

Cooking method:

1. The meat is washed, cut into pieces. Then you need to dry it, sprinkle with spices, put it in a saucepan.
2. Pour the beef with water, let it boil, remove the resulting foam.
3. Cook the meat for about 3 hours over low heat under the lid.
4. Add salt, bay leaf, pepper.
5. The meat must be taken out, cut into portioned pieces, return to the pot.
6. Marinate onions with vinegar for 10 minutes.
7. Serve beef with pickled onions, herbs and adjika.

Each Caucasian people prepares khashlama in their own way. You can choose a recipe with a lot of vegetables or no vegetables at all, with the addition of water, wine, beer, or a method that does not require cooking liquid. Whichever version of khashlama you choose, there are a few tricks for the perfect result:

1. The longer the beef khashlama cooks, the tastier it will turn out.
2. Boil, stew foods should be on low heat under the lid.
3. The marinade will help speed up the stewing process. For 1 kg of beef, take 1 lemon, squeeze the juice out of it. Add spices, pour meat pieces lemon juice Let them stand in the refrigerator for 1 hour. Pieces of marinated beef will become soft faster.

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