Khashlama is a unique oriental meat dish.

I recently learned another Caucasian meat dish- hashlama. This is a very simple dish, based on a lot of meat and spices, it is a must in long Caucasian feasts with wine (therefore, khashlama broth is especially good the next morning, according to experts).

It was originally made with lamb, but beef is also good. The main thing is that the meat should be with cartilage, then it turns out especially delicious broth. The recipe for this dish and the way it is served varies greatly from region to region. Sometimes it is stewed in own juice layering meat with vegetables. In different areas, potatoes, eggplants, tomatoes, and a lot of greens are added. Khashlama is often prepared as a soup.

I went through a lot of recipes before I started cooking. Khashlama turned out to be just amazingly delicious, its aroma was heard far beyond the apartment. If you decide to cook khashlama and take all the spices indicated in the recipe, I have no doubt that your family will be delighted.

Khashlama is served in different ways: in deep bowls, like soup or pieces of meat, they are laid out on a dish and poured with sauce from crushed garlic diluted with broth, and the broth is given in cups or not served at all, but used to make soups. Or the next day, the meat is heated in broth and served as a soup. In any case, use a lot of fresh parsley and cilantro.

– a traditional dish caucasian cuisine. This is meat stewed with vegetables. Most often it is prepared from lamb. But it is also acceptable to use other types of meat. Now we will tell you how to cook beef khashlama.

Cooking beef khashlama

Ingredients:

beef - 3 kg;
onion - 2 kg;
Bulgarian pepper - 1 kg;
tomatoes - 2 kg;
eggplant - 1 kg;
carrots - 2 kg;
greens, salt, bay leaf, spices - to taste.

Cooking

Tomatoes, onions, peppers, carrots and eggplant cut into large cubes. Wash and cut beef in small pieces. We divide the vegetables into 3 parts, as the layers will be repeated. At the bottom of a large cauldron we lay onions, carrots, eggplants, peppers and tomatoes. Lay a layer of meat on top, sprinkle it with salt and pepper, add bay leaf. Then again repeat the layers of vegetables and meat. The top layer will be vegetables. Cover the cauldron tightly with a lid and put on a slow fire.

We cook for about 3 hours - the beef will be stewed in the juice that the vegetables will highlight. The lid must not be opened during cooking. Before serving, sprinkle khashlama with chopped herbs.

Beef khashlama recipe with potatoes

Ingredients:

fatty beef - 4 kg;
tomatoes - 3 kg;
potatoes - 3 kg;
hot pepper - 1 pc.;
salt, red pepper - to taste;
dry basil, parsley, tarragon - to taste.

Cooking

We cut the meat into medium-sized pieces, put it in a saucepan and pour in enough water so that the meat is covered with it. Cook the meat until done. Almost at the end, add salt to taste. When the meat is ready, take it out of the broth, and boil the potatoes in it until half cooked, cut into cubes.

Now we start collecting khashlama: we put half the potatoes in the cauldron, then half the meat, half the tomatoes cut into rings, half the greens and repeat all the layers again. IN hot pepper we make several cuts and also place it in a cauldron. Pour all this with broth and simmer beef khashlama with potatoes over low heat for about 40 minutes until all the vegetables are ready.

Khashlama from beef in a slow cooker

Ingredients:

beef on the bone - 1 kg;
eggplant - 0.5 kg;
tomatoes - 0.5 kg;
onion - 400 g;
vegetable oil- 2 tbsp. spoons;
cilantro, parsley, basil - to taste;
salt, pepper, suneli hops - to taste.

Cooking

Cut the beef into pieces, salt and sprinkle with spices. Cut the eggplant into cubes, sprinkle with salt, leave for 30 minutes, and then rinse under cold water. Pour boiling water over the tomatoes and remove the skin.

Pour vegetable oil into the multicooker pan, put the meat, chopped onion, eggplant and tomato mugs. Sprinkle all this with salt and repeat the layers again until the products run out. The top layer should be vegetables. Pour in about 100 ml of water and cook for 3 hours in the "Extinguishing" mode.

How to cook beef khashlama with beer?

Ingredients:

beef - 1.5 kg;
potatoes - 1.5 kg;
onion - 1 kg;
carrots - 1 kg;
pepper - 800 g;
tomatoes - 1 kg;
cilantro - 100 g;
parsley - 100 g;
bay leaf - 4 pcs.;
salt, black ground pepper;
light beer - 1 liter.

Cooking

We cut the beef large pieces. Sprinkle well with salt (we will not add more salt to the dish) and leave for half an hour. Peel potatoes and cut into slices. We clean the pepper from the core and cut it into 8 parts along. We cut the carrots into circles, onions - into 4 parts, tomatoes - into half rings. Finely chop parsley and cilantro.

Put the ingredients in a saucepan with a thick bottom in this order: meat, onions, carrots, potatoes, Bell pepper, tomatoes and again repeat all the layers. Pour our products and sprinkle with herbs on top and put a bay leaf. Bring our dish to a boil, then reduce the fire to a minimum and under closed lid(This required condition cooking) simmer beef khashlama with beer for 2.5 hours.

3 kg of beef;
1 kg of potatoes;
2 kg carrots;
1 kg of Bulgarian pepper;
2 kg of tomatoes;
2 kg of onions;
1 kg of eggplant;
2 bunches of fresh herbs;
1 st. some water;
A little salt, black pepper and spices for meat.

Preparation time: 00:30
Cooking time: 02:10
Servings: 8
Complexity: average

Cooking

Beef khashlama with potatoes is a hearty, rich and incredibly tasty dish. Khashlama is being prepared in their homeland large portions in a cauldron. Well, we present you a recipe with a photo not for this big company, but already adapted to the conditions of a city apartment.

Before cooking, thoroughly wash the meat with vegetables, dry the ingredients from excess moisture. Peel carrots, onions, potatoes. We cut off the stalks of eggplants, and cut out the core with seeds from peppers. Remove the skin from the onion and garlic.
We cut the carrots with onions into medium half rings, and cut all the other vegetables into circles.

If desired, you can remove the skin from the tomatoes, after scalding them with boiling water, and then dousing them with ice water.
We cut the beef into large pieces. Pour a little into a cauldron or pan with a thick bottom vegetable oil, heat it up and, laying the meat, fry it on all sides until golden brown. When frying, sprinkle the meat with spices, salt, pepper. We remove the dishes from the fire on the table, we begin to form the dish.
Lay onion half rings on top of the meat, then carrots and part of garlic.
We close everything with a layer of potatoes, which we must salt, pepper, flavor to taste with other spices.
Then comes the Bulgarian pepper, which we cover with eggplant mugs.
We complete the design with tomato slices and the rest of the chopped garlic.
Pour a glass of water carefully. There is no need to add more, because. all the ingredients in the cooking process will release enough juice, and a little water is needed only at the beginning so that the lower layers do not burn.
We cover everything with a lid, send it to stew on a small fire for a couple of hours. Then we remove from the fire. Before serving, insist the dish under the lid for another 10 minutes.
We put the khashlama in deep plates so that all the layers of the dish get there, including, of course, the meat.

Khashlama is a dish Armenian cuisine, which is a slow-boiled meat stew with the addition of all kinds of vegetables. Most often, khashlama is made from beef, because. this meat is most suitable for this method of preparation. Meat with vegetables is alternately laid out in layers in a cauldron, stewed, served as a hearty dinner or lunch. In this article, we will consider how to prepare beef khashlama with potatoes.

Beef khashlama with potatoes in a slow cooker

Khashlama from beef is traditionally cooked in a cauldron, but it can be successfully replaced with a slow cooker. The dish in it will turn out more juicy, fragrant.

Servings Per Container: 2.

Cooking time: 3 hours.

Calorie content: 86 kcal per 100 gr.

Ingredients:

0.7 kg beef ribs;
3 tomatoes;
3 onions;
2 sweet peppers;
5 potato tubers;
100 ml red semi-sweet wine;
1 tbsp vegetable oil;
a little Adyghe salt;
6 garlic cloves.

Cooking method:

Thoroughly wash the ribs, dry, cut into large pieces. We put it in a saucepan, pour acidified lemon juice water, leave to soak all night, placing in the refrigerator.
Wash all vegetables the next day. We cut the tomatoes into circles. Chop the onions into half rings. Peeled garlic cloves cut into slices.
We free the bell pepper from the seed box, rinse, cut the pulp into large pieces.
Peel potato tubers. Large root crops are cut into rings, and small ones are cut lengthwise into two parts.
At the bottom of the bowl, pour a little vegetable oil, spread a layer of tomatoes. On top we place a layer of soaked beef ribs, which we cover with onion half rings and slices of garlic. We generously salt everything Adyghe salt, which consists of the usual table salt and mixtures of Caucasian spices.
We spread the pieces of sweet pepper in a ball. Then a layer of potatoes, which we salt to taste.
We complete the formation of the dish with the remaining circles of tomatoes, add some salt.
If there are many components, then the layers are repeated again.

Beef khashlama is a hearty, aromatic dish full of all kinds of flavors. It's hard to believe, but you probably already ate it, perhaps without even guessing what it's called. After all, this appetizing dish- nothing more than beef cooked with or without vegetables in a rich thick broth.

The origin of beef khashlama has not been traced. In the Caucasus, they are sure that this is an amazingly tasty meal of their National dish. However, there is an opinion that the first who prepared khashlama were the inhabitants of Georgia.

So how do you cook beef khashlama? Each country has its own cooking secrets. For example, Georgians add to food great amount onions, a lot of greens and white roots, but the Armenians are sure that khashlama is a thick rich soup where there is a lot of meat and a variety of vegetables.

But there are those who believe that the khashlama recipe is much simpler - in the dish, apart from beef and spices, there should be nothing else.

Any method has the right to exist, the search the right recipe is a waste of time, because every nation has its own secret of cooking.

The main thing to remember is that no matter what the composition of the products and the process of preparing khashlama itself, there should be a lot of meat, at least 2 times more than other components of the dish.

Subtleties of cooking

Despite the fact that you can cook khashlama in different ways, there are some points that combine different methods:

Beef khashlama is served as an independent, very satisfying and quite high-calorie dish, so the table does not provide for serving other dishes.
Meat must be fresh, with thin layers of fat.
All components that make up the dish are cut into large pieces.
Beef is cooked for at least 2 hours, sometimes the cooking process can take up to 6 hours. Thanks to long languishing, the meat is incredibly tender, juicy and soft.
For cooking, it is better to use a cauldron or thick-walled pan. Thanks to such containers, the dish does not burn and becomes especially fragrant and tasty.
Khashlama is served hot with big amount varied greenery.
Spread ready meal V clay pots or soup bowls.

The most interesting recipes

Classic recipe. Ingredients:

steam beef - 3 kg;
Bulgarian pepper - 500 g;
carrots - 1 kg;
tomatoes - 1 kg;
onion - 700 g;
eggplant - 500 g;
greens - to taste;
salt and spices - to taste;
bay leaf - 5-6 pcs.

How to cook khashlama?

Wash the vegetables, peel and cut into large pieces, pepper and onion- rings.
Rinse the meat, let the water drain. Cut into cubes with sides of at least 6 cm.
Divide the beef into 2 parts and the rest of the prepared ingredients into 3 parts.
Put a third of the onion in an even layer in the cauldron, then pepper rings, carrot sticks, eggplants and tomatoes, 1/2 of the beef, vegetables again in the same sequence, then meat. The final layer will be vegetable mix. Each layer should be sprinkled with salt and spices.
Put on top of the tomatoes bay leaves, dried or fresh herbs.
Put the cauldron on weak fire, simmer the dish for at least 4 hours.

Recipe with potatoes.

This recipe for beef khashlama with potatoes is no less tasty than the previous one. Preparing the dish is just as easy.

Ingredients:

beef tenderloin- 4 kg;
potatoes - 2.5 kg;
tomatoes - 2 kg;
chili pepper -1 pod;
salt - to taste;
parsley, tarragon, basil - to taste.

How to cook beef khashlama with potatoes?

Cut a thoroughly washed tenderloin large pieces, put the meat in a cauldron, pour boiled water so that it covers the main component of the dish by 2 cm. Cook the beef until tender - 2 hours. 10 minutes before the end of cooking, add salt and spices. Remove the cooked meat from the broth.
Lay out in meat broth peeled, cut into large circles, potatoes. Boil vegetables until half cooked.
Put half the meat on top of the potatoes, sliced tomatoes into rings, meat again.
Add spices, chopped chili pepper.
Simmer the dish over low heat for about an hour.

And now let's look at how to cook beef khashlama in a slow cooker.

Ingredients:

steam beef tenderloin - 1 kg;
tomatoes - 0.5 kg;
onion - 0.5 kg;
vegetable oil - 20 ml;
eggplant - 0.5 kg;
herbs and spices - to taste.

Cooking method:

Since the multicooker bowl is limited in volume, cut the meat into medium-sized pieces. Salt, add spices, set aside for 10 minutes.
Clean the vegetables.
Cut the onion into half rings, the eggplant into cubes, and the pre-blanched tomatoes into circles.
Pour the oil into the multicooker pan, put the meat in neat even layers, then the onion, eggplant and tomato mugs on top.
Pepper, salt, add herbs.
Cook by setting the timer for 3 hours, in the "Extinguishing" mode.

Bon appetit. Let there always be delicious on your table delicious dishes and a happy family at the table.