Beef khashlama with potatoes recipe. Beef khashlama with aromatic spices and fresh herbs

Khashlama is always very, very tasty and satisfying! What I especially like about making khashlama is the simplicity from the first to the last step. At the same time, you can cook khashlama - a liquid hot dish with vegetables and meat - from almost any meat. Of course, according to Caucasian canons, classic khashlama is made from lamb, but it is no less tasty from beef or from less noble meat - pork. So if you have vegetables and a hefty piece of meat, then don’t hesitate and definitely cook khashlama. Believe me, this dish deserves highest praise, and your family will rightfully appreciate your efforts. So, I’m telling you a simple and delicious recipe khashlami.

Ingredients:

(4-6 servings)

800 gr. lamb or beef
2 pcs. large onions
4 things. green salad pepper
500 gr. ripe tomatoes
800 gr. potatoes
salt to taste
ground black pepper to taste
1 tsp paprika
1 tsp khmeli-suneli
1 glass white wine (optional)
parsley or cilantro
fat tail fat or vegetable oil

So, for khashlama we will need about a kilogram of lamb or beef, maybe on the bone, for example lamb ribs, in this case we buy 1 kg. You can take one pulp, in this case 800 g is enough. And further important point- choose meat with streaks of fat.
We cut the meat into portions, quite large pieces.

To prepare khashlama, a large cauldron or pan with a thick bottom is usually used. Place a little vegetable oil on the bottom of the cauldron. Heat the fat over the fire.
Place pieces of meat into a hot cauldron and fry the meat over fairly high heat. If you do not have a very large cauldron or pan, then you can fry the meat in a frying pan.

There is no need to fry the meat until cooked, literally 10 minutes over high heat to form a crust. Remove meat from heat.
We take two large onions, maybe even three - as they say, you can’t spoil khashlama with vegetables))) Peel the onion and cut it into feathers.

Immediately peel and chop coarsely salad pepper, peel and cut the potatoes, also large.
And one more thing - what is khashlama without tomatoes! We choose small, but ripe and sweet tomatoes, wash them, cut them in half or into quarters. Chopping and cutting tomatoes into slices is extra work, and it’s not customary in the Caucasus to cut vegetables finely. That's why we chop everything large!
Now you can proceed directly to the sacrament of preparing khashlama. So, put the fried meat, salt and pepper on the bottom of the cauldron or pan.
Then comes a layer of onions.

Place the lettuce pepper on top of the onion.

Place tomatoes on top.

And add coarsely chopped potatoes as the last layer. By the way, quite often lamb khashlama is prepared only with vegetables, without potatoes. Potatoes are a more practical modification of the classic recipe.

Be sure to add suneli hops - 1 tsp. without a slide, as well as 1 tsp. paprika with a hill. Be sure to try the paprika so as not to accidentally add hot ground pepper, which appearance similar to paprika. Salt.

We pour white wine, but this is optional.

Pour water up to the level of the potatoes. There is no need to pour so that the water completely covers the potatoes, because we are preparing khashlama, not soup. Ideally, meat should be stewed in vegetable juice, so use less water, let the vegetables release their juice.

Bring the contents of the cauldron to a boil, cover with a lid and cook over low heat until the meat is cooked. An hour or more depends on the type and quality of meat.

During cooking, we try not to disturb the khashlama so that the potatoes and vegetables, if possible, retain their integrity and do not fall into pieces. Be sure to taste the gravy to adjust the salt and spices to your taste.

That's all, homemade khashlama is ready! Serve hot, generously seasoned with chopped parsley or cilantro.

Even the most demanding gourmets will not be able to pass by the tender, juicy, stewed own juice meat. Beef khashlama is 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 work, a luxurious treat awaits you, meat pieces that melt in your mouth.

How to cook beef khashlama

Traditional armenian dish Every housewife can cook something delicious 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 dish, you should 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.

Proportions of meat and vegetables for the dish

To make the meat juicy, vegetables must be added to khashlama. Onions, tomatoes, Bell pepper, potatoes, eggplants, carrots may be present in the treat in different quantities. There should not be more of them in the dish than meat. An exception may be tomatoes. In recipes where meat is stewed in tomato juice, the vegetable component may exceed the beef component.

Food preparation

Beef khashlama turns out juicier, tastier and more aromatic if you carefully choose the products for its preparation. For cooking, it is better to use brisket rather than expensive tenderloin. You can buy any meat, even old beef will become soft after stewing for a long time, but veal will cook faster and will have more delicate taste. Potatoes for this dish should not be chopped finely. It is used whole or cut into 2-4 parts. If you use smaller pieces, the potatoes will boil and become a shapeless mass.

Beef khashlama recipe

Caucasian cuisine is very popular in our country, so khashlama is a common dish that is prepared in different variations. The recipes are characterized by the absence of oil, which makes this 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 fancy, and the cooking process will not cause any difficulties, as a result you will find a unique treat.

Khashlama in Armenian

Time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 144 kcal per 100 g.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

Armenian beef khashlama is famous incredible taste and ease of preparation. In Armenia, every housewife has her own secret to this treat, which makes it special, but the meat will always be served with rich broth, an abundance of vegetables, herbs, herbs and spices. For Armenian beef, the products are laid out in layers in a thick-walled bowl, the cauldron is covered with a lid and sent to simmer over low heat.

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:

Wash greens and vegetables and dry.
Cut the onion into half rings and place on the bottom of the cauldron.
Coarsely chop the beef and place in the next layer.
Add salt and spices.
Then peel the peppers, chop them into strips, cut the tomatoes into boats, and put another layer of these vegetables in a cauldron.
Peel and coarsely chop the potatoes and place in the top layer.
Sprinkle the meat and vegetable ingredients with herbs and pour beer.
Place the cauldron, covered with a lid, on low heat for 2-3 hours.
The dish is served hot, 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.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

There is no need to prepare a separate side dish for khashlama. In a cauldron with aromatic broth located full lunch, which can be called both the first and second course. The recipe for beef khashlama with potatoes does not require any special skills from the cook. The most difficult task is to be patient, because fabulous aromas will hover in your kitchen for a long 3-4 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:

Wash the meat and chop coarsely.
Peel the onion and potatoes and chop coarsely.
Place pieces of meat on the bottom of a thick-walled pan, and onion on top.
Chop the tomatoes and peppers and place the pieces in the next layer.
Place potatoes on top, layers can be repeated.
We don't pour a large number of water, so that it barely covers the food.
Season with pepper, salt and simmer for about 3 hours.
When serving, sprinkle the finished khashlama generously with 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.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

Incredible delicious pieces become meat if you stew them with big amount vegetables and beer. A simple dish turns out to be satisfying and dietary. The recipe does not use an ounce of butter, pieces fresh vegetables and the meat is not fried, but immediately sent to stew. IN classic recipe 0.5 liters of beer is used. You can control the amount of broth yourself by reducing the volume of liquid.

Ingredients:

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

Cooking method:

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

With eggplants

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

In the Caucasus, in addition to salt, 10 different seasonings are used to prepare khashlama: celery, cloves, pepper sweet pea and others. You can independently vary their composition and quantity, add your own spices, selecting perfect combination for yourself and your family. The eggplants in the recipe add a special aroma and taste to the 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;
eggplants – 0.4 kg;
carrots – 1 pc.;
spices - to taste.

Cooking method:

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

With added wine

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

TO Caucasian cuisine just begs for a glass of delicious red wine. Add it directly to the cauldron in which khashlama is being prepared to give it oriental flavor. During the cooking process, the alcohol will evaporate, but the unsurpassed aroma will remain. The beef will turn out juicier, softer and tastier if it is stewed in such an original broth made 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:

Wash and chop the onion, pepper, remove the skin from the tomatoes and chop them too.
Place half the onion, pieces of meat, bell peppers, tomatoes in a deep cauldron, then the remaining onions and carrots.
Pour wine over all the ingredients, close the cauldron with a lid, and simmer for 2-5 hours.
Place the finished dish on plates and sprinkle thickly with herbs.

Khashlama in a cauldron on a fire

Time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 136 kcal per 100 g.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

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

Ingredients:

beef – 2 kg;
tomatoes – 1 kg;
carrots – 1 kg;
onion – 1 kg;
eggplants – 1 kg;
sweet pepper – 1 kg;
beer – 1 l;
dill, parsley, green onions– along the bundle;
bay leaf, pepper, salt - to taste.

Cooking method:

Cut vegetables and beef pulp into large pieces.
Place the ingredients in two layers in the following order: meat, eggplant, peppers, tomatoes, onions.
Cover everything with salt, spices, chopped herbs, and pour in beer.
Simmer khashlama over a fire for 2-3 hours until the beef is soft.

Recipe for cooking in a slow cooker

Time: 2.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 260 kcal per 100 g.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty: easy.

Khashlama in a slow cooker turns out incredibly tasty. Modern technology allows you to cook meat in its own juices so that it does not burn, but melts under the influence of temperature. You don't have to stand over the dish, stirring it - the kitchen assistant will take care of the perfect cooking. Prepare the food, place it in the multicooker pan, press the button and wait 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 - a bunch;
salt, khmeli-suneli - to taste;
vegetable oil – 2 tbsp. l.

Cooking method:

Leave one tomato and chop the rest of the vegetables and meat in large pieces.
Pour oil into the bottom of the bowl, layer onions, slices of tomatoes, peppers, carrots, eggplant, and meat.
Salt, add spices, some herbs.
Set the “Extinguishing” mode for 2 hours.
30 minutes before the end, open the lid and lay out the beautifully chopped tomato and remaining greens.

Khashlama in Georgian

Time: 3.5 hours
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: 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 dishes Beef does not contain vegetables. Here they value the taste of meat and do not “spoil” it with other products. A minimum of ingredients, a little inspiration and a bit of soul are 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:

The meat is washed and cut into pieces. Then you need to dry it, sprinkle with spices, and put it in a pan.
Pour water over the beef, let it boil, skim off any foam that forms.
Cook the meat for about 3 hours over low heat, covered.
Add salt, bay leaf, pepper.
The meat must be removed and cut into portioned pieces, return to the pan.
Marinate the onion with vinegar for 10 minutes.
Serve beef with pickled onions, herbs and adjika.

Each Caucasian people prepares khashlama in its 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. Whatever version of khashlama you choose, there are several tricks for an ideal result:

The longer beef khashlama is cooked, the tastier it will be.
Products should boil or simmer over low heat under the lid.
The marinade will help speed up the stewing process. For 1 kg of beef, take 1 lemon and squeeze the juice out of it. Add spices, pour over 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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It is not known for certain who and when first prepared khashlama. Caucasian peoples are still arguing about which cuisine this delicious dish belongs to. Georgian chefs insist that khashlama should be prepared from lamb with red wine, while Armenians are sure that the dish is prepared from lamb or veal with beer. Most popular recipe dishes are beef khashlama.

Many people like to cook khashlama because it is a two-in-one dish - the first and the second. Rich taste, aroma, and appetizing appearance of the dish will not leave anyone indifferent. At home, khashlama can be prepared in a slow cooker, cauldron or large pressure cooker. Khashlama is prepared more than once, which is convenient and can be ensured hearty lunch the whole family for a few days.

Despite the large number of components, the dish is prepared simply and does not contain complex processes and any housewife can handle it. Very tasty and aromatic dish It turns out in a cauldron.

Preparing the dish takes 4.5 hours.

Ingredients:

beef on the bone – 2 kg;
parsley root – 1 piece;
carrots – 1 piece;
parsley;
cilantro;
onion – 1 piece;
garlic;
Bay leaf;
black peppercorns;
bell pepper – 2 pcs;
tomato – 4 pcs;
khmeli-suneli;
paprika;
coriander seeds;
cloves – 2 pcs;
salt;
ground black pepper.

Preparation:

Chop the beef into large pieces.
Place the meat in a saucepan and pour boiling water over it. The water should cover the meat.
Bring the water to a boil, skim off the foam and reduce the heat.
Peel the onion and cut it crosswise.
Place the onion in the pan with the meat. Cut the carrots into large pieces. Cut off the lower stems of the greens.
Place carrots, herb stems, parsley root and all other spices in the cauldron.
Cover the cauldron tightly with a lid and simmer the meat over low heat for 2.5 hours.
Remove the vegetables and continue cooking the khashlama for another 1 hour.
Remove the meat from the broth and place in portioned pots.
Coarsely chop the tomatoes and peppers.
Finely chop the garlic. Add vegetables to meat. Add spices and salt if desired.
Fill the contents of the pots with broth. Chop the green leaves finely and add to the pots.
Place the khashlama in the oven and bake at 200 degrees for 45 minutes.

Ingredients:

beef or veal – 1 kg;
onions – 3 pcs;
dry adjika – 0.5 tsp;
bay leaf – 2 pcs;
black peppercorns;
vinegar;
salt;
garlic – 4 cloves;
red pepper – 1 piece;
cilantro – 1 bunch.

Preparation:

Pour water over the meat and bring to a boil.
Skim off the foam and reduce the heat. Add onion with peel, bay leaf, peppercorns and cook for 3 hours.
Chop the remaining onion into thin half rings. Pour vinegar and water over the onion and marinate for 10 minutes.
Chop the garlic finely.
Chop the cilantro.
Peel the pepper from seeds and cut into small cubes.
Remove the meat from the cauldron and cut into portions.
Squeeze the onion from the marinade.
Sprinkle the meat in portioned plates with pepper and salt, adjika, onion, garlic, cilantro and capsicum.

Khashlama with potatoes

The rich taste of hearty khashlama with potatoes and beef can replace a full meal for the whole family. Tender meat and vegetables complement each other.

It will take 3 hours to prepare the dish.

Ingredients:

beef – 1.5 kg;
tomatoes – 1 kg;
potatoes – 0.5 kg;
onion – 1 kg;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
carrots – 1 kg;
garlic – 6 cloves;
water – 100 ml;
Bay leaf;
vegetable oil;
salt;
pepper;
spices to taste.

Preparation:

Heat vegetable oil in a cauldron.
Cut the meat into large pieces and place in a cauldron to fry.
Salt the meat, add spices and fry until golden brown on all sides. Remove the cauldron from the heat.
Cut the onion into half rings and place on top of the meat.
Cut the carrots into slices. Cut the garlic into slices. Place carrots and garlic in a cauldron.
Cut the potatoes into circles and place the garlic on top. Add some salt.
bell pepper, eggplant and tomatoes cut into slices.
Layer eggplant, peppers and tomatoes on top of the carrots.
Sprinkle garlic on top. Pour water into the cauldron and close the lid.
Simmer the contents of the cauldron over low heat for 2.5 hours.
Remove the cauldron from the heat, add bay leaves, dried herbs and spices to taste, cover with a lid and let the dish sit for 15 minutes.

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

The origin of beef khashlama could not be traced. In the Caucasus they are sure that this is amazing delicious food their National dish. However, there is an opinion that the first who prepared khashlama were the residents of Georgia.

So how to cook beef khashlama? Each country has its own secrets of preparing the dish. For example, Georgians add great amount onions, a lot of greens and white roots, but 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 also those who believe that the recipe for khashlama is much simpler - there should be nothing else in the dish except beef and spices.

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

The main thing to remember is: whatever the composition of the products and the process of preparing khashlama, 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 khashlama can be prepared in different ways, there are some points that unite the different methods:

Beef khashlama is served as an independent, very filling and satisfying high-calorie dish, therefore the table does not provide for the serving of other dishes.
The meat must be fresh, with thin layers of fat.
All components included in the dish are cut into large pieces.
Beef takes at least 2 hours to cook, sometimes the cooking process can take up to 6 hours. Thanks to long simmering, 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 aromatic and tasty.
Khashlama is served hot with a large variety of greens.
Posted ready dish V clay pots or tureens.

The most interesting recipes

Classic recipe. Ingredients:

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

How to prepare khashlama?

Wash, peel and cut vegetables into large pieces, pepper and onion- rings.
Rinse the meat and let the water drain. Cut into cubes with sides at least 6 cm.
Divide the beef into 2 parts, and the remaining prepared ingredients into 3 parts.
Place 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, again vegetables in the same sequence, then meat. The final layer will be vegetable mix. Each layer should be sprinkled with salt and spices.
Place on top of tomatoes bay leaves, dried or fresh herbs.
Place the cauldron on low heat and 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. The preparation of the dish is just as simple.

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 the thoroughly washed tenderloin into large pieces, place 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 cooked - 2 hours. Add salt and spices 10 minutes before the end of cooking. Remove the finished meat from the broth.
Place peeled potatoes, cut into large slices, into the meat broth. Boil the vegetable until half cooked.
Place half the meat on top of the potatoes, tomatoes cut into rings, and more meat.
Add spices, chopped chili pepper.
Simmer the dish over low heat for about an hour.

Now let’s look at how to cook beef khashlama in a slow cooker.

Ingredients:

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

Cooking method:

Since the multi-cooker bowl limits volume, cut the meat into medium-sized pieces. Salt, add spices, set aside for 10 minutes.
Peel the vegetables.
Cut the onion into half rings, the eggplant into cubes, and the pre-blanched tomatoes into slices.
Pour oil into the multicooker pan, place first the meat in neat, even layers, then the onions, eggplants and the tomato mugs on top.
Pepper, salt, add herbs.
Cook by setting the timer for 3 hours in the “Stew” mode.

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

We will surprise and delight everyone with beef khashlama! If you want real oriental food, prepare beef khashlama

Beef khashlama is a dish unique in its slowness.

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

Beef khashlama - general principles of preparation

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 brisket or meat on the bone with cartilage. This kind of meat makes khashlama richer.

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

Beef and vegetables are chopped coarsely and placed in a cauldron or multicooker bowl in layers. Sometimes pieces of meat are first lightly fried in oil or boiled with roots.

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

Khashlama is a complete, hearty dish that does not require a side dish. You can serve it in different ways: liquid, in the form of soup; or place pieces of meat on a plate and pour over them a small amount gravies. In any case, the food is generously sprinkled with herbs.

A simple recipe for beef Khashlama

Ingredients:

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

Cooking method:

1. Chop the brisket, previously washed with water, into pieces. Lightly add salt and set aside for ten minutes.

2. Place the meat in a cauldron, place a layer of onion on it, in half rings. Place large tomato slices on top.

3. Remove the seeds from the peppers and wash off their remains. Cut the peppercorns in half and then into narrow transverse strips. Spread peppers on tomatoes.

4. Add water to just barely cover the top layer of vegetables. Add some spices and add a little salt.

5. Bring to a boil on maximum heat. Then reduce the heat to low and, without letting it boil intensely, simmer the khashlama for two and a half hours.

6. Add grated fine grater garlic, chopped herbs and let stand for a while under the lid.

Beef khashlama with eggplants

Ingredients:

About half a kilo of sweet pepper;
fresh beef– 1.5 kg;
one kilogram of onions;
carrots and fresh tomatoes– 1 kg each;
half a kilo of eggplant;
fresh herbs;
laurel leaves – 3 pcs.

Cooking method:

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

2. Rinse the meat. Dry the piece of pulp well with a towel and cut into large square pieces.

3. Divide the vegetables into three parts, and the meat into two and place them in layers in a large cauldron. First, a layer of onion, topped with bell pepper. Then a layer of carrots, eggplants 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. Place a bay leaf between the pieces of meat and repeat the layers. Vegetables should be on top last.

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

6. Decorate the finished dish with chopped herbs and serve immediately.

Beef khashlama with potatoes (with beer)

Ingredients:

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

Cooking method:

1. Wash the beef thoroughly, cut it as for shish kebab - into square pieces measuring 5x5 cm and put it in a bowl.

2. Place the lemon in boiling water for a couple of minutes, cut it in half and squeeze out the juice. Remove any random bones and pour into 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 high heat for two minutes, and add beer to it. After boiling, simmer over low heat for 10 minutes.

4. Cut the carrots into small cubes and place them on top of the beef. After heating for a couple of minutes, put onion half rings into the cauldron and cover them with medium-sized potato slices.

5. Place on top of the potato layer large pieces tomatoes. Warm everything over low heat, without stirring for about two minutes. The next layer is made of eggplant pieces, and on them we place wide strips of sweet pepper.

6. Cover the cauldron with a lid and cook the khashlama over low heat for two hours, waiting for the liquid to almost completely evaporate. Press the garlic into the finished dish and mix well. Add some salt to your taste and, adding greens, let it sit for about a quarter of an hour.

Armenian beef khashlama with wine

Ingredients:

Two and a half kilos of beef pulp;
dense, meaty tomatoes- 4 things.;
two large sweet peppers, preferably red ones;
two large onions;
half a glass of white wine;
four large potatoes;
a large bunch of fresh dill;
khmeli-suneli;
ground paprika and saffron.

Cooking method:

1. Beef pulp rinse cold water. Dry with a towel and cut into large slices.

2. Prepare the vegetables. Cut the tomatoes into slices, peeled potatoes into 6 slices. If the tubers are very large, then eight is possible. Cut the sweet pepper pulp into wide, short strips, onions into half rings, and large onions into quarter rings.

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

4. Close the cauldron, put it on the lowest heat and cook for about three hours, until the beef slices are soft enough.

Beef Khashlama recipe for slow cooker

Ingredients:

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

Cooking method:

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

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

3. Sprinkle suneli hops on top of the vegetables, add some salt and lay out the coarsely chopped greens, close the multicooker. Set the timer for two hours and start the “Quenching” program.

4. An hour and a half after turning it on, place the previously set aside tomato, cut into slices, and the remaining greens on top.

5. After completing the program, do not open the lid, let the khashlama stand for fifteen minutes. You can turn on “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 onion;
70 gr. celery root;
garlic;
fresh cilantro and curly parsley - a small bunch each;
a teaspoon of “For pilaf” seasoning;
three large bay leaves;
a sprig of fresh thyme or thyme.

Cooking method:

1. Wash the brisket and cut it into pieces so that each contains a bone and cartilage. Place the meat in a cauldron.

2. Coarsely chop half the onion, root and stalk of celery. Cut the carrots into four parts. We transfer the vegetables to the meat and fill everything level with water. We wait for it to boil, after which we cook for an hour and a half over low heat, without letting it boil. Remove the roots.

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

4. Add spices, bay leaves and a sprig of thyme to the cauldron with the 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, meat from both young and older animals is suitable; long-term stewing will soften it. The main thing is that the flesh is pale pink, without unpleasant odor, and her fat layer did not have a yellowish tint.

Without a cauldron, Khashlama can be prepared in a saucepan with a double bottom or a deep, thick-walled saucepan. To ensure that the dish does not 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 be juicier.

When adding potatoes, do not chop the tubers finely. Large potatoes should be cut into six parts, and medium ones into four. It will be enough to cut small tubers in half. If you make the pieces small, they will boil over when stewing for a long time.

Khashlama, like all oriental dishes, loves spices. The more you put, the more flavorful the food will be, but remember about moderation.

Finally, I bring simplest recipe Khashlami:

Khashlama in Caucasian style

The famous Khashlama is something 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 juices, making the dish rich and incredibly tasty.

Khashlama is very filling, 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;

onion 2 pcs.;

tomatoes 5 pcs.;

eggplants 1-2 pcs. (optional only);

bell pepper (better different color) 4 things.;

hot water;

salt to taste;

spices (eg, black pepper, suneli hops, cloves, allspice, “Caucasian”) to taste;

fresh basil, cilantro, parsley, crushed garlic for serving.

Preparation:

1) Chop the meat into medium-sized pieces.
2) Cut the onion into half rings.
3) Cut the tomatoes into slices.
4) Cut the bell pepper into large strips.
5) Place meat in a cauldron or thick-bottomed pan, place onions on top of the meat, then tomatoes and peppers.
6) Add salt, add spices and carefully pour into the cauldron hot water 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 tender, without stirring.
8) Decorate Khashlama with fresh herbs and crushed garlic.
9) Serve with pita bread or flatbread. Bon appetit!

Here is another recipe for a dish called Khashlama:

DELICIOUS KHASHLAMA

Khashlama is a fairly famous Armenian dish, which is most often prepared from lamb or veal and vegetables. This dish is difficult to classify as both first and second courses. The main advantage of this dish is the ease of its preparation: just put all the ingredients in one cauldron and put them on the fire.

To prepare Khashlama, choose meat on the bone, this will make the dish more rich. It is better to choose meaty vegetables 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.
Bell pepper - 2 pcs.
Onion - 2 pcs.
Greens - to taste
Garlic - to taste
Black pepper (ground) - to taste
Salt - to taste

Preparation

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.
Place the meat first in a cauldron or saucepan with a thick bottom, then the onion.
Cut the tomatoes into large slices, peel the pepper and cut it into strips.
Place tomatoes on the meat, then peppers, and then potatoes. If desired, you can repeat the layers.
Fill the vegetables and meat with water until it barely covers the food. Add salt and pepper to taste, cover with a lid, place over low heat and let sit for 2.5-3 hours.
Serve Khashlama with herbs and chopped garlic.

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

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