Gourmets who are not indifferent to Caucasian cuisine know well what khashlama is and highly appreciate this dish. Fragrant, tender, satisfying, it is hardly capable of leaving anyone indifferent. It is based on meat stewed in its own juice until soft, harmoniously combined with vegetables that give it juiciness, and complemented by a rich bouquet of herbs and spices. Most often, lamb and beef are found in traditional khashlama recipes, although it can be prepared from all types of meat. Everyone can make khashlama from beef, delighting loved ones with a hearty and at the same time healthy dish. After all, ease of preparation is one of the main advantages of khashlama. You just need to be patient and study some points, without knowing which it is difficult to make an impeccable khashlama.

Cooking features

There are many recipes for beef khashlama, and they all differ not only in composition, but also in cooking technology. However, this does not mean that there are no general rules for preparing khashlama. They are, and they need to be known to those who seek to feed family members not just with stew with vegetables, but with real Caucasian khashlama.

• Any beef is suitable for khashlama. Even if you have the meat of an old animal, as a result of prolonged stewing, it will become soft. However, it should be understood that it can never become as tender as veal stewed in its own juice. So, if you want khashlama to have a more delicate taste and cook faster, it is better to give preference to the meat of a young animal.
• Khashlama is not a dish for which you need to buy expensive veal tenderloin. Meat on the bone is even more suitable for her. The best choice would be the brisket.
• It is believed that meat for khashlama does not have to be cut into pieces. But in this case, it will cook much longer, and it will still have to be cut before serving. For this reason, it is still advisable to chop the meat immediately, and then put it out.
• Vegetables give the meat juiciness, but they should not be more than the beef itself. The exception is tomatoes when they replace water, that is, when the meat is stewed in tomato juice.
• Liquids are not added to khashlama much. The meat is stewed in its own juice, which is why it turns out so tasty. If you take a glass of water per kilogram of meat, that will be enough. In any case, more than half a liter of liquid per kilogram of meat cannot be used.
• Khashlama is prepared exclusively in thick-walled dishes. Otherwise, the dish will burn and become dry. Ideal for khashlama cauldron, you can use a thick-bottomed pan or a slow cooker.
• When preparing khashlama with beef, you should not spare fragrant greens. Spices and dried herbs are also needed, but when adding them, one must remember a sense of proportion.
• If the recipe includes potatoes, they are laid in the dish whole or cut into 2-4 parts. You should not cut the potatoes into smaller pieces, otherwise it will boil too much and turn into a shapeless mass.

Khashlama can be served with or without a side dish, with the second option being preferable. But before serving, the dish must be sprinkled with fresh herbs, and quite generously.

A simple beef khashlama recipe

• veal - 1 kg;
• onions - 0.2 kg;
• fresh tomatoes - 1 kg;
• sweet pepper - 0.5 kg;
• fresh dill - 20 g;
• fresh basil - 20 g;
• fresh parsley - 50 g;
• garlic - 3 cloves;
• salt, spices for meat - to taste.

Cooking method:

• Rinse the veal and pat dry with a kitchen towel. Cut into large pieces weighing about 50 g.
• Sprinkle with salt and spices, mix, leave for half an hour.
• Wash sweet pepper. Cut off the stalks of the peppers, remove the seeds from the inside. Cut the peppers into thin long strips.
• Wash the tomatoes. Make a cross-shaped incision on them with a sharp knife. It should be located on the side opposite the stem. Dip the tomatoes in boiling water and blanch them for 2 minutes. Using a slotted spoon, remove the vegetables from the boiling water and place them in cold water for a couple of minutes - during this time they will have time to cool to such an extent that you can remove the skin from them without burning them. Peel the tomatoes, cut off the seal near the stalk along with the stalk itself, if it still remains. Cut the tomato pulp into cube-shaped pieces, not too large.
• Wash the greens and divide into two parts. Tie one piece into a bun.
• Finely chop the remaining greens.
• Cut the garlic into small pieces, crush it together with chopped herbs.
• Clean the onion. Cut it into medium thickness rings or halves of rings.
• Put the meat on the bottom of the cauldron. Put an onion on it. Top everything with tomatoes. Add a glass of water.
• Put peppers and greens on tomatoes. Cover with a lid.
• Stew meat with vegetables in a cauldron over low heat for 2.5 hours. Half an hour before readiness, put a mixture of crushed garlic and herbs in a cauldron. It is not necessary to stir the dish during cooking.

Despite the fact that khashlama already includes a lot of greens, it can be sprinkled with chopped herbs when serving.

Khashlama with beef and eggplant

• beef - 1.5 kg;
• sweet pepper - 0.4 kg;
• onions - 0.5 kg;
• tomatoes - 1 kg;
• eggplant - 0.4 kg;
• carrots - 150 g;
• bay leaf - 3 pcs.;
• fresh herbs, salt, spices - to taste.

Cooking method:

• After washing and drying the meat, cut into pieces, like a barbecue. Sprinkle with spices.
• Wash the pepper. After cutting off the stalks and cutting the peppers in half lengthwise, remove the seeds from them. Cut the pepper into half rings of medium thickness.
• Peel the eggplants and cut them into small cubes. Dip in water, having previously dissolved salt in it. It is enough to take one or two teaspoons of salt per liter of water. Soaking eggplants in salted water is necessary to remove solanine, which is not only harmful, but also gives the vegetables a bitter taste. After 20 minutes, the eggplants should be washed well in running water to remove excess salt. If this is not done, they, and with them the whole dish, will come out oversalted.
• Pour boiling water over the tomatoes and, after peeling, cut into circles.
• Peel the onion and cut into halves of rings of medium thickness.
• Cut carrots into thin strips or cubes.
• Put half the meat on the bottom of the cauldron, half the onion on it, then half the carrots, peppers, eggplants and tomatoes. Repeat layers one more time.
• Lay greens on top, you can directly in a bunch, bay leaves.
• Stew khashlama for 2 hours.

Khashlama from beef with eggplant is tender and satisfying. It is especially good to cook it in the summer, when eggplant is the most delicious and affordable.

Beef khashlama with potatoes

• beef - 1.5 kg;
• potatoes - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• bell pepper - 0.5 kg;
• vegetable oil - as needed;
• dried garlic, suneli hops - to taste;
• lemon - 1 pc.;
• light beer - 0.5 l.

Cooking method:

• Wash the beef, blot with napkins, cut into pieces 5 by 5 cm and put in a bowl.
• Squeeze the juice from the lemon into a small bowl. Add garlic and suneli hops to it, as well as 2 tablespoons of vegetable oil. Marinate the meat in this mixture for an hour, putting it in the refrigerator for this time.
• Cut carrots into bars, onions into half rings.
• Remove seeds from bell pepper, cut into long strips.
• Peel the potatoes and cut into thin semi-circular slices.
• Pour oil into the pot and heat it up. Fry the marinated meat in it for 3-4 minutes. Pour beer into it and wait until it boils.
• Add carrots, put onions on it, put potatoes and peppers on top. If desired, you can add a layer of tomatoes, previously peeled and cut into round pieces.
• Stew the dish for 2 hours and serve.

Beef khashlama with potatoes will appeal to everyone who loves hearty food. It is good because it does not need any side dish.

Whichever beef khashlama recipe you choose, it will not be difficult to cook a tasty and satisfying dish with a unique aroma. At the same time, khashlama is even worthy of a festive table, so you can serve it not only for a family dinner.

Among the dishes of Armenian cuisine, khashlama occupies a special place, and there are no less recipes and opinions on how to cook khashlama than cooking recipes.

But, as they say, how many people - so many opinions. The name khashlama comes from the Armenian word "khashel" - meat cooked in a whole piece.

Khashlama is meat with vegetables, laid in layers in a thick-walled dish (stewpan or cauldron), and boiled or stewed in its own juice. Khashlama is prepared with the addition of wine or water.

There are options for making khashlama with potatoes (pictured) or without potatoes; make khashlama with beef or lamb. We bring to your attention a recipe for khashlama with lamb.

• lamb (meat on the bone)
• bulb onions
• Bell pepper
• eggplant
• zucchini
• carrot
• fresh tomatoes
• fresh garlic
• spices: ground red pepper (paprika), zira (cumin)
• dry red wine
• fresh greens.

How to cook khashlama:

1. Cut the onion into rings, lay on the bottom of the cauldron, salt and pepper.
2. Put sweet pepper on top of the onion (also cut into rings). Salt again, add seasonings to your liking.
3. Put eggplant circles on top of the pepper (pre-rub them with salt and leave under oppression - so that excess bitterness comes out).
4. Place the zucchini rings on top of the eggplant. Sprinkle ground paprika over the zucchini.
5. Next - put a layer of carrots and tomatoes on the zucchini, season with cumin.
6. Put a layer of lamb on top of the tomatoes.
7. Next - repeat all the layers of vegetables - starting from onions and ending with tomatoes.
8. Pour a glass of dry red wine into the cauldron and add water so that the liquid does not cover the vegetables (in the process of stewing, more vegetable and meat juice will stand out).
9. Cover the cauldron with a lid, bring the contents to a boil and then reduce the fire to a minimum: the khashlama will languish over low heat for 2 hours.
10. At the end of cooking, when the meat with vegetables is saturated with delicious broth, you need to add chopped young garlic on top.
11. Cover everything with a lid again, turn off the heat and leave for a few minutes.
12. Serve the dish in portions, seasoning the khashlama with fresh herbs.

Bon appetit!

I spied the recipe for this dish in the Smak program about seven years ago. Then it was still led by Makarevich. My wife was just in the hospital, and I thought how to surprise her with something delicious. I turn on the TV, and there Abdulov is preparing khashlama, so I decided to try it. Since then, in various variations, this has been my signature dish.

This recipe helped me out more than once on business trips when I wanted something delicious at home. Preparing is very simple, now see for yourself.

Ingredients

For cooking khashlama we will need:

• lamb, any part of the carcass, the quantity is also not very important - how much is not a pity
• onions - a lot
• bell pepper - smaller than onion
• tomatoes - as much as pepper
• salt, ground black pepper and other spices to taste

I intentionally left out the number, because I don't know it. As a rule, I put as much meat as there is, if only it enters the cauldron, all other products - by eye, according to the amount of meat. In the end, you add more or less tomatoes or peppers - it doesn’t matter at all, it still turns out delicious.

Well, and also, as a rule, I use mutton for khashlama such that you can’t cook pilaf or shish kebab, i.e. different scraps, bones and so on.

We start cooking. I’ll ask you to remember right away - you don’t need any liquid, it is enough in vegetables and meat. Oil, fat, and so on, too, do not need everything, and so it will cook and not burn.

Lamb khashlama recipe

We take a cauldron with thick walls. Although this is also not necessary, on business trips I cooked in an ordinary pan, which can be found in a rented apartment.

We cut one or two onions with thick half rings or rings and put them on the bottom of the cauldron.

We clean the bell pepper from the legs and seeds and cut it lengthwise into four parts. Then we cut it not very finely and pour it into the cauldron over the onion.

Cut one or two tomatoes into thin slices and spread on top of the pepper.

Our pillow of vegetables for lamb is ready.

We spread the lamb on top of the vegetables so that the pieces of lamb lay in an even layer. Salt and pepper lamb, if you wish, add your favorite spices.

Place another layer of vegetables on top of the lamb. Sprinkle with onion, then add bell pepper.

Arrange thinly sliced ​​tomatoes on top in an even layer.

We put the second layer of lamb. I have never had more than three layers, usually two layers come out. Be sure to remember to salt and pepper.

Repeat this until the meat runs out. I ran out of meat, so we lay out the last layer of vegetables in the same order: onions, then bell peppers, then tomatoes.

Close the lid tightly and put on a slow fire. From heating, vegetables, and then meat, will give juice and will be slowly stewed in this juice. A tightly closed lid will prevent the liquid from evaporating.

Now you can go for a walk with the children or do other useful things, since it should take three, and preferably four hours, until complete cooking. According to my observations, the slower the fire and the longer it cooks, the tastier it is.

When the khashlama is cooked, lay it out with a ladle on deep plates.

You need to eat with a spoon, always smacking your lips with pleasure and remembering me with a kind word for a good recipe! :)

Many dishes of Caucasian cuisine are popular all over the world due to their rich taste, unique aroma, satiety and health benefits. These dishes include khashlama, which is meat stewed in its own juice with vegetables. Soaking in the aroma of each other, herbs and spices, vegetables and meat in khashlama are especially tasty. At the same time, the dish exudes such a seductive aroma that it is impossible to resist it.

Cooking features

If you think that khashlama is an ordinary vegetable stew with meat, then you are deeply mistaken. The peculiarities of khashlama include the fact that vegetables and meat are stacked in a certain sequence in layers and are not mixed during the cooking process. In order for the dish to have the most harmonious taste and seductive aroma, you need to lay out the ingredients in exactly the order indicated in a particular recipe.

• Khashlama has other cooking features that you need to know about if you want to cook a dish that is as similar as possible to traditional Caucasian khashlama.
• You can take any meat for khashlama, as long as it is fresh and of high quality. However, preference is still given to the meat of young animals, as it turns out to be the most tender and juicy. Old meat will cook for a long time, but as a result it will still remain rough.
• How finely chopped the meat depends on the recipe and the preferences of the hostess. In some cases, the meat is not cut at all before cooking, it is placed in a cauldron in a large piece on the bone. However, in this case, the preparation of khashlama takes an extremely long time, so most housewives still prefer to cut the meat into medium-sized pieces, a little smaller than for shish kebab. Vegetables are also cut not too finely.
• If you want your khashlama to turn out flawless, the tomatoes must not only be cut, but also peeled before adding to the dish.
• Khashlama is not a soup; too much water is not used for its preparation. Usually a glass of water is required per 1 kg of meat used. Thanks to this, it turns out that the meat is stewed in its own juice, which makes it especially tasty and aromatic.
• To prepare khashlama, you will need a cauldron or pan with a thick bottom and walls. In it, the products are well saturated with the aromas of spices. In the absence of suitable dishes, you can use a slow cooker. Considering that khashlama is still not mixed during stewing, this unit is ideal for preparing this dish.

Khashlama is popular throughout the Caucasus, and each nation prepares it in its own way. There is no single recipe for this dish. Therefore, the subtleties of preparing khashlama may depend on the recipe used. By carefully reading the instructions that accompany the recipe, you will not make mistakes and cook a truly tasty and fragrant khashlama that your family members and guests of your home will certainly enjoy.

Khashlama from lamb

• lamb - 1 kg (if the meat is on the bone, it will take one and a half times more);
• sweet pepper - 1 kg;
• tomatoes - 0.8 kg;
• onions - 0.6 kg;
• carrots - 0.3 kg;
• garlic - 3 cloves;
• dry red wine - 0.25 l;
• fresh cilantro, dill and parsley - 100 g;
• salt, pepper - to taste;
• water - 0.2 l.

Cooking method:

• Wash the lamb and pat dry. Cut into pieces of 4-5 cm. If the meat is on the bone, you can not cut it into pieces, but then you should keep in mind that it will take at least 3 hours to cook it.
• Wash your tomatoes. On each fruit, on the side opposite the stalk, make a cross-shaped incision with a sharp knife. Boil water, dip tomatoes in it. Blanch them for 2 minutes. Remove the tomatoes from the boiling water with a slotted spoon and lower them into a container filled with cold water for a few minutes. Take out and clean. Slice the tomatoes with a sharp knife.
• Remove skins from bulbs. Cut half of them into large rings or halves of rings. Cut the remaining onion into small cubes.
• Peel and grate the carrots using a grater, using the side with large holes.
• Cut the stems off the peppers. Remove the seeds. Slice the peppers into rings or long but not too thin strips lengthwise.
• Put the onion rings on the bottom of the cauldron, put the meat on them. Salt and season to taste.
• Put a layer of pepper on the meat, put the tomatoes on it.
• Finely chop the garlic. Mix it with the remaining onion and grated carrots. Fill the dish with this mixture.
• Pour water into the cauldron, then wine.
• Cover the pot with a lid and place on the stove. Stew meat with vegetables for 2 hours. If you have not cut it, increase the cooking time by one and a half to two times, depending on the size of the piece of meat.

Chop greens and stir. Sprinkle thickly with lamb khashlama before serving.

Khashlama from veal

• veal (better on the bone) - 1 kg;
• onions - 0.5 kg;
• sweet pepper - 0.5 kg;
• tomatoes - 0.5 kg;
• carrots - 0.2 kg;
• fresh parsley, basil and tarragon - 100 g;
• cloves - 5 pcs.;
• allspice peas - 10 pcs.;
• water - 0.25 l;
• red dry wine - 0.2 l;
• salt, ground black pepper, herbs - to taste.

Cooking method:

• Wash and dry the meat. Divide it into several not too large pieces. Rub them with pepper and dried herbs.
• Peel and cut the onion into large cubes.
• Peeled carrots cut into strips or medium-sized sticks.
• Pour boiling water over tomatoes and peel. Remove the seal around the stalk. Cut into slices.
• Wash the pepper. Remove stems and seeds. Cut into large strips or half rings.
• Finely chop the greens.
• Dilute the wine with boiled water.
• Place about half of the prepared onion on the bottom of the cauldron.
• Put the meat on the onion, cover it with pepper.
• Place the tomato slices over the peppers.
• Place the remaining onion over the tomatoes.
• Put the carrots in the last layer.
• Pour everything with a mixture of water and wine, set to stew for 2–2.5 hours.
• Half an hour before readiness, add pepper and cloves, half of the greens.

Sprinkle the finished khashlama with the remaining herbs before putting it on the table.

Khashlama from turkey

• turkey drumstick fillet - 0.5 kg;
• red bell pepper - 0.7 kg;
• garlic - 1 head;
• tomatoes - 1 kg;
• zucchini - 0.3 kg;
• carrots - 0.2 kg;
• onions - 0.3 kg;
• wine vinegar (3 percent) - 100 ml;
• water - 0.2 l;
• salt, herbs, dry spices - to taste.

Cooking method:

• Rinse the turkey meat and pat it dry with a towel. Cut into pieces about 3-4 cm.
• Cut the garlic into small pieces.
• Finely chop the greens with a knife.
• Divide both greens and garlic into two parts, mixing with each other.
• Peel the tomatoes and cut into medium sized cubes.
• Cut the onion into not too thin rings. If the onions are large, you can cut them into halves of the rings.
• Peel the zucchini. Cut lengthwise and scoop out the seeds with a spoon. Cut the pulp into small cubes.
• Cut the carrots into thin circles or medium-sized bars, after peeling and washing.
• Dilute the vinegar with water. Mix with salt and dry spices.
• Put the onion on the bottom of a thick-walled pan, carrots on it.
• Lay out the turkey pieces in the next layer.
• Put the pepper, then the zucchini. Sprinkle tomatoes on top.
• Fill with diluted vinegar.
• Cover the pot with a lid and put it on the stove.
• After an hour, add one part of the mixture of garlic and herbs. Continue to simmer the dish for another half hour. You don't need to stir it.

Arrange khashlama on plates, sprinkle with the remaining mixture of herbs and garlic. Serve hot. The cooled khashlama will not be aromatic enough, the taste of the dish will become less saturated.

Khashlama according to any of the above recipes can also be prepared in a slow cooker. To do this, select the "Extinguishing" program and run it for the maximum time provided by the manufacturer of the kitchen unit. After that, leave the khashlama in the heating mode for at least half an hour.

Khashlama is prepared quite simply, although not quickly. However, you will not wait so long for nothing: a fragrant Caucasian dish with a rich taste, in which the taste of meat, sweet peppers, tomatoes, onions and carrots are harmoniously intertwined, will make an indelible impression on you and everyone who eats it.

The origin of this dish is often disputed. Some culinary specialists believe that the classic of the genre is Armenian beef khashlama. Others are sure that Georgia was the birthplace of the dish. We will not go into details, because it does not matter at all! The main thing is that with minimal effort we can prepare a delicious and satisfying meal for the whole family. Moreover, we will use not one, but several varieties of meat, which is quite acceptable. Khashlama recipe with photos on our website will help you go through the cooking process step by step.

How to cook lamb khashlama

In countries where this dish is considered a national food, the lamb khashlama recipe does not contain an exact indication of the number of ingredients. It is important that there is a lot of everything - meat, vegetables, and greens. It is advisable to choose the most fleshy vegetables, from which more juice will be rendered. And you can not feel sorry for the onion at all - it should be a little less meat. But accuracy is important to us, so write down the necessary ingredients.

You will need:

• lamb - 3 kg,
• onion - 2 kg,
• bell pepper - 1 kg,
• tomatoes - 1 kg,
• salt, ground black pepper - to taste.

Cooking process

1. Take a cauldron with thick walls or a pot with a wide bottom.
2. Cut the onion into thick half rings, place 1/3 of the resulting volume on the bottom of the dish.
3. Peel and cut the bell pepper into strips, place 1/3 of the resulting volume on the onion.
4. Cut the tomatoes and place the third part on the pepper again.
5. Lay half of the lamb, cut into portions, on a pillow of vegetables. Salt and pepper the meat, add your favorite spices.
6. Put a layer of vegetables on the meat in the sequence of onions, peppers, tomatoes.
7. Lay another layer of meat, salt and pepper.
8. Put the vegetables back in the same order and close the lid tightly.
9. Put the cauldron on a slow fire. The ingredients will give juice and will languish slowly. The lid must not be opened so as not to release steam.
10. Leave the dishes on low heat for 3.5-4 hours.

How to cook beef khashlama

Lamb is not the most popular type of meat in our country. Therefore, beef khashlama will become closer to every housewife. So let's get started!

You will need:

• beef - 3 kg,
• onion - 2 kg,
• tomatoes - 2 kg,
• carrots - 2 kg,
• bell pepper - 1 kg,
• eggplant - 1 kg,
• greens - 2 bunches,
• salt and spices - ground black pepper, bay leaf.

Cooking process

1. Wash, clean and cut vegetables into small pieces.
2. Rinse, dry and cut the meat into medium-sized portions. It is more convenient to do this with plates 0.7-1 cm thick in order to lay them in layers.
3. Divide the vegetables into 3-4 parts.
4. Layer onions, carrots, eggplant, then peppers and tomatoes.
5. Place the beef on the resulting pillow, salt, pepper, add herbs and spices, bay leaf.
6. Place another layer of vegetables and a layer of meat. Keep going until you run out of ingredients. The top layer should be vegetable.
7. Close the lid tightly and put the cauldron on a slow fire. Simmer for at least 3 hours without opening the lid.

Pork khashlama soup: a step by step recipe

The recipe, adapted to domestic cuisine, has received many interpretations. Since our families are not as large as in the Caucasus, the volumes of ingredients should be smaller. There is one "but" here. With a decrease in the number of vegetables, the Chuvash dish may burn during the cooking process, since the volume of evaporated juice will be less. To prevent this, you can add water to the cauldron.

Pork khashlama is one of such quick, economical options for a dish. Experiments with it led to the addition of alcoholic beverages to meat to speed up cooking. This is how khashlama appeared on beer (a light foamy drink should be added instead of water) and even with wine. Of course, there is little in common with the classic recipe. But he also has the right to life, since the taste is excellent in khashlama, see the recipe with a photo below.

You will need:

• pork ribs or pork pulp - 1.5 kg,
• potatoes - 6-7 pieces,
• eggplant - 2 pcs.,
• sweet pepper - 3 pcs.,
• tomatoes - 5-6 pcs.,
• carrots - 1-2 pcs.,
• onions - 2 pcs.,
• garlic - 5-6 cloves,
• water or beer - 500 ml,
• salt, spices.

Cooking process

Khashlama from chicken

This is one of the simplest and most delicious dishes, like the famous ones. How and how much to cook, see the recipe below.

You will need:

1. 1. • chicken meat (any parts) - 1.5 kg,
      • onions - 3 pcs.,
      • tomato - 6 pcs.,
      • bell pepper - 3 pcs.,
      • garlic - 4 cloves,
      • zucchini - 1 pc.,
      • greens - basil, cilantro, parsley,
      • white wine - 100 ml,
      • water - 100 ml,
      • salt pepper.

Cooking process

1. 1. 1. Finely chop the vegetables, cut the meat into portions.
      2. Put the onion in a deep saucepan, meat on top (salt and sprinkle with pepper).
      3. Layer vegetables: peppers, tomatoes, zucchini, garlic. Lay chopped greens on top.
      4. Add water and wine, cover, simmer for 1 hour until the meat is cooked.

Choose from the proposed recipes your version of excellent khashlama. She prepares very simply. And be sure to please your loved ones with a stunningly delicate taste of juicy meat!