Our usual diet today consists of completely different dishes who came to us from all over the world, from kitchens different nations... Khashlama also refers to foreign cuisine, namely Armenian. But it is so good that housewives around the world use its recipe today.

Khashlama is a traditional Armenian dish, which cannot be attributed to the first or second courses - each hostess serves it in her own way. It is usually made from young veal on the bone. Its recipe is simple and affordable for every novice housewife.

Meat is cooked according to this recipe for several hours, but it turns out to be unforgettable. In this case, the use of oil is not required and the dish is considered dietary. It is best to take young veal or lamb for him. There are several ways how to make delicious khashlama, all you have to do is choose which recipe to use and start cooking!

Armenian beef khashlama

Armenian cuisine is known for its rich, hearty dishes, which for some reason always turn out to be incredibly tasty. Beef cooked in this way will become wonderful lunch or dinner. Men will especially appreciate her.

1. Wash and prepare all vegetables. Cut them into large rings;
2. Rinse the meat well and cut into portions;
3. Put a cauldron or a saucepan with high sides on a high fire;
4. Put all the products in a container in layers: first onions, then meat, spices and salt, tomatoes, peppers and completing all the greens (finely chopped). Then the layers are repeated as long as the pan allows;
5. A glass of beer is poured over the sides of the pan, followed by water. Liquids are taken at the rate of one glass per kilogram of meat;
6. As soon as the cauldron boils, reduce the heat to low, simmer for 2-3 hours until tender. Do not remove the cover. The older the meat, the longer it should be stewed;
7. You can serve meat with vegetables and broth as soup, or you can serve only the thick, leaving the broth for another time. The broth will be especially good in the morning after the holiday.

Khashlama with potatoes

Potatoes are a departure from classic recipe khashlama, however, it does not deteriorate at all from this, but becomes more satisfying. It is only important to add it at the end, not at the beginning, otherwise it will simply boil down and turn into a puree.

Products:

• veal (fillet or part with bone) - 1 kg;
• tomatoes - 6-8 pcs.;
• onion- 6 small heads or 4 medium ones;
• 2 pcs. bell pepper;
• head of garlic;
• parsley - 1 bunch;
• cilantro - ½ bunch;
• basil - 2 sprigs;
• beer - 200 ml;
• water - 200 ml;
• salt, spices to taste;
• potatoes - 4 large pieces.

Elapsed time: 3 hours.

Calories: 220 calories.

Georgian version of the dish

Georgian cuisine, despite its territorial proximity, still differs from the Armenian one. The Georgian version of this dish does not use vegetables at all, Georgians, as true connoisseurs of meat, cook only it and do not "spoil" its taste with vegetables. So, how to cook beef khashlama in Georgian?

Products:

• a kilogram of beef breast on the bone;
• a couple of tbsp. spoons of spicy adjika;
• 3 pcs. bay leaf;
• salt and peppercorns to taste;
• 2 onions;
• water - 2 liters;
• 1 tbsp. l vinegar;
• greens.

Time spent: 3.5 hours.

Calories: 180 calories.

1. Rinse the meat well, put in a deep saucepan and pour water over it;
2. Let the meat boil, remove the resulting foam and continue to cook for another 3 hours only over low heat and cover the pan with a lid;
3. After 2.5 hours, add salt, lavrushka and pepper to the meat;
4. Remove the meat from the broth, cut into pieces and return to the pan;
5. Cut the onion into rings, pour vinegar for 10 minutes, then drain the liquid and squeeze the onion;
6. Put the meat on plates, sprinkle with chopped herbs, onions and adjika.

How to cook khashlama in a slow cooker

A distinctive feature of khashlama is stewing meat in own juice.

It is this secret that makes the dish incredibly tasty. The Georgian version of the dish is prepared with the addition of meat, while the Armenian version is prepared with only a small addition of it.

In a multicooker, you can cook incredible delicious beef precisely because water is not needed. The meat will not burn, but will melt in its own juice.

Any multicooker is suitable for this. Let's take a closer look at how to cook beef khashlama in a slow cooker.

Ingredients:

• 0.5 kg of beef;
• 3 medium tomatoes;
• 2 onions;
• 1 bell pepper;
• 1 eggplant;
• 1 carrot;
• a bunch of cilantro and parsley;
• salt to taste;
• hops-suneli to taste;
• 2 tbsp. l sunflower oil.

Cooking time:

Caloric content: 260 kcal.

1. All products (vegetables, meat and herbs), except for one tomato, cut in large pieces;
2. Pour oil into a multicooker bowl, put onions, tomatoes, peppers and carrots on top. Then eggplant and meat. Lay out the vegetables so that they are enough for two layers (the second will be on top of the meat);
3. Pour salt, suneli hops and some greens on top;
4. Then lay out the second layer of vegetables;
5. Do not stir or compact the food;
6. Close the lid tightly with a multicooker and set the "Stew" mode (in some multicooker it is replaced by the "Baking" mode);
7. Set the timer for 2 hours;
8. 1.5 hours after the start, open the lid and put the remaining greens on top and the beautifully chopped remaining tomato;
9. Cook until the timer beep;
10. Serve hot.

Khashlama is a dish that each Caucasian people prepares in their own way. Armenians - with vegetables, Georgians - in a lot of water, but each housewife can choose a recipe to taste. It is especially easy to prepare this dish if you know not only the recipe, but also the little tricks:

1. You can take any meat - beef, lamb or pork. It all depends on the desired result;
2. The more time the meat is cooked, the tastier it will turn out in the end;
3. In the Armenian recipe, the main thing to remember is that 1 glass of liquid is for 1 kilogram of meat. It is important to keep the proportions exactly;
4. When adding tomatoes to the cauldron, it is especially important to pour their juice there too, so that the dish turns out as juicy as possible;
5. It is best used for cooking a cauldron - it has a thick bottom and high walls, which allows the meat not to burn, but to stew in its own juice. And it is in the cauldron that many layers can be made, which also affects the taste;
6. When adding potatoes to khashlama, you do not need to cut them, otherwise, during the entire cooking time, it will turn into mashed potatoes. Cook potatoes only whole;
7. The khashlama should boil over low heat and must be stewed under the lid.

Armenian cuisine is especially impressive for men, because there is what they like so much - a large number of delicious meat and vegetables. Khashlama (no matter what recipe) is sure to please any man.

And the appearance of beef khashlama on the festive table will surely amaze all guests. It is not for nothing that the Armenians necessarily include it in the wedding menu!

Beef khashlama is 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 but 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 food. The inhabitants of the Caucasus consider him theirs national dish, but some people think that it originated in Georgia. The name “beef khashlama” comes from the Armenian language, where “khashel” means a large piece of meat, cooked whole.

How dishes are prepared in different countries

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

Whichever method you choose to prepare meat yummy called "khashlama", any recipe contains a large amount of the main ingredient of this dish - meat, do not forget about it. It should be three times more than the rest of the products.

The subtleties of cooking

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

But still, there are several points that all these recipes have in common:

• Serving the dish. Since khashlama is self-sufficient, very high in calories and hearty dish, the menu does not provide other dishes.
• The pieces of meat should be large, unless you are going to cook a dish in a multicooker, 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 chopped very coarsely.
• Place the dish in soup tureens, pots, or clay bowls.
• Serve it hot with huge amount greenery.

Khashlama - a classic recipe

Products:

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

Preparation:

This recipe is used to prepare khashlama in a cauldron. Unlike ordinary saucepan, here the dish becomes more intense and aromatic.

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

2. Wash the meat as well and cut into pieces about 5 cm in diameter.

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

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

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

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

Khashlama with potatoes

Ingredients:

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

Preparation:

1. Rinse the meat and cut into medium pieces, put it in a heavy-bottomed saucepan, cover with water so that it only slightly covers the beef, and cook until tender. At the very end, add salt to the dish.

2. Peel the potatoes, cut into large pieces.

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

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

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

5. Cook khashlama for 45 minutes.

Khashlama in cartoon

Required products:

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

Preparation:

1. Cut the beef into not very large chunks, salt and sprinkle with spices. Leave to marinate for 15 minutes.

2. Rinse eggplants, peel, cut into cubes.

3. But the tomatoes will have to blanch. Pour boiling water over them or immerse them in boiling water for a couple of minutes, peel them off.

4. Peel the onion and cut into rings.

5. Pour a little into the multicooker bowl vegetable oil, lay out the beef, then onions, eggplants, evenly distribute the tomato circles on top.

6. Add 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.
• A liter of light beer.
• Salt, pepper, herbs.

Preparation:

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

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

3. Finely chop all greens.

4. Put all ingredients in several layers in a thick-walled saucepan - meat, onions, peppers, carrots, potatoes, tomatoes. Repeat all layers one more time.

5. Pour beer over vegetables and meat, top with herbs and bay leaf. There is no need to salt, since the meat is already salted.

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

Bon Appetit!

Khashlama, which is meat and vegetables stewed in its own juice, is so tasty that many peoples dispute the authorship of this dish. However, most often, khashlama is still referred to as Armenian cuisine. Khashlama in Armenian is prepared according to different recipes, for it the most different types meat, but still there general points that distinguish this dish from other similar dishes. If you know them, even an inexperienced housewife can cook a khashlama, indistinguishable from traditional Armenian, without spending a lot of effort on it. After all, khashlama is prepared, though for a long time, but simply, almost completely without the participation of the culinary specialist himself.

Cooking features

It would be wrong to say that the Armenians were the first to come up with stewing meat with vegetables - such dishes are found in almost all cuisines of the world. But still, khashlama prepared according to Armenian recipes is unique. To prevent the dish from turning into an ordinary stew, it is necessary to know the technology of preparation of the Armenian khashlama and follow the recommendations contained in the original recipes.

• Khashlama can be made from any type of meat. Armenians most often make it from lamb or beef, less often from pork. Hashlama recipes from poultry meat are becoming more and more popular. The main thing is to choose a quality and fresh product, giving preference to the meat of a young animal. Of course, even old meat will soften with prolonged stewing, which assumes a traditional khashlama recipe, but veal and lamb will turn out to be much more tender.
• Choosing between tenderloin and meat on the bone, preference should be given to the latter, since khashlama from such meat is the most aromatic.
• During the stewing, the khashlama is not stirred. In order for the taste of the dish to be as harmonious as possible, lay out the waxes and meat in layers. It is better not to disturb the order of the layers, although it is usually not decisive.
• Khashlama turns out to be especially tasty because the meat in it is stewed, as it were, in its own juice, that is, using minimum quantity liquids. Typically, 100-150 ml of water or other liquid is taken per kilogram of products used.
• Khashlama turns out to be more tender and tastier if the products are stewed not in water, but in wine or beer.
• Khashlama must be fragrant. For this, a lot of herbs and various spices are added to it. Hot spices are added to taste - they are desirable but not required.
• You need to stew khashlama in dishes that keep warm well inside. This is a cauldron thick-walled pan... In a heavy-bottomed saucepan, food will start to burn before it becomes tender.

The Armenian khashlama contains vegetables such as onions and bell peppers. Carrots are often added, a little less often eggplants and potatoes. Mushrooms and beans can be used. Tomatoes are added instead of sauce, they add ready meal juiciness and pleasant sourness... The final taste depends on which vegetables are added to the dish.

Lamb khashlama in Armenian with wine

• lamb - 1 kg;
• carrots - 0.3 kg;
• onions - 0.4 kg;
• sweet pepper - 0.2 kg;
• tomatoes - 0.5 kg;
• wine - 150 ml;
• salt, herbs, pepper - to taste.

Cooking method:

• Wash the lamb and cut into large pieces.
• Add salt, pepper, and other spices to your wine. Marinate the lamb in it, putting it in the refrigerator for an hour.
• Peel the onion, cut it into half rings about 2–3 cm thick and divide into 2 parts.
• Peel the carrots. Cut it into strips or thin cubes. If desired, you can grate it using a grater with large holes, but still it is not necessary to grind it so much.
• Wash the pepper, cut off the stalk. Take out the seeds. Cut the pulp lengthwise into thin strips.
• Wash the tomatoes. Make a cruciform cut in each vegetable with a knife. Boil water and toss the cut-skinned fruits into the boiling water. Blanch for two minutes. Remove the tomatoes from the boiling water with a slotted spoon and transfer to a container filled cold water... There they will quickly cool down. Peel the cooled tomatoes, cut their pulp into medium-sized pieces of arbitrary shape.
• Put half the onion on the bottom of the cauldron. Put the meat on it and cover with the wine in which it was marinated.
• Cover the meat with a layer of julienned peppers and place the remaining onions on top. Place the carrots on top.
• Put the tomatoes on top and pour the juice released from the tomatoes into the cauldron.
• Place a bunch of greens on top.
• Cover the cauldron and place it on the stove. Simmer the khashlama for 2.5 hours over low heat. If necessary, you can add half a glass warm water... Do not stir the dish.

Carefully place the finished khashlama on plates and sprinkle with fresh herbs, chopping it with a knife. Do not let the khashlama cool down, as otherwise the flavor will be less pronounced.

Khashlama in Armenian from beef with potatoes

• beef - 1.5 kg;
• potatoes - 1 kg;
• sweet pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.7 kg;
• tomatoes - 1 kg;
• lemon - 1 pc.;
• water - 0.5 l;
• garlic - 6 cloves;
• vegetable or melted butter- 100 ml;
• hops-suneli, herbs, salt - to taste.

Cooking method:

• Squeeze lemon juice, mix it with suneli hops.
• After washing and drying, cut the beef into pieces like on a shish kebab, that is, about 4–5 cm each.
• Marinate the meat in lemon juice for an hour.
• Peel the potatoes and cut each tuber into 2-6 pieces, depending on the size of the potato. The pieces must be large enough, otherwise the potatoes will overcook and lose their shape, becoming unappetizing.
• Wash the peppers. Cut off the stalks from them, extract the seeds from them. Slice thin straw.
• Peel the onion and cut it into thin half rings.
• Cut the carrots into thin strips or grate coarsely.
• Pour boiling water over the tomatoes and peel. Cut into large wedges.
• Chop the garlic finely with a knife.
• Tie the greens in a common bunch.
• Pour oil into the bottom of the cauldron. Heat it up. Fry the meat in oil for 10 minutes.
• Pour carrots and onions over the meat. Place peppers and potatoes on top. Sprinkle the potato layer with garlic.
• Top with tomatoes and herbs. Pour water into the cauldron.
• Put the cauldron on low heat and simmer the khashlama, without stirring, for 2.5 hours.

There is no need for a garnish for khashlam in Armenian; instead of bread, it is better to serve lavash with it.

Armenian khashlama of lamb ribs with beer

• lamb ribs- 1 kg;
• potatoes - 0.8 kg;
• onions - 0.6 kg;
• sweet peppers of different colors - 0.4 kg;
• carrots - 0.3 kg;
• tomatoes - 0.7 kg;
• beer - 0.5 l;
• salt, spices, herbs - to taste.

Cooking method:

• Chop the lamb chops. Put them in a cauldron, sprinkle with spices and cover with beer.
• Cut the onion into rings or halves, not too thin. Put it on the meat.
• Peel the carrots and cut into thin slices. If it is large, you can cut it into halves or even quarters of circles. Place the carrots on top of the onions.
• Peel and coarsely chop the potatoes, put them in a cauldron. Season with salt and season.
• Pepper, peeled from seeds, cut into strips and put on potatoes.
• Peel the tomatoes, cut them into circles. Cover the contents of the cauldron with tomato slices.
• Put the dish to simmer over the fire. After 2 hours, sprinkle with chopped herbs and continue simmering for another quarter of an hour.

Khashlama prepared for this Armenian recipe, it turns out to be especially aromatic. There is no taste and smell of beer in it, there are barely noticeable notes of hops and malt, which give khashlam unusual taste, shading the taste of lamb ribs.

Khashlama in Armenian can be prepared from any type of meat. If you know the technology of its preparation and follow the recommendations in the recipe, it will turn out tasty and aromatic even for a novice cook.

Beef khashlama is a dish consisting of vegetables and meat. Chefs still argue over who owns the recipe. of this dish... Caucasian women consider this dish their own, while Georgians ascribe to themselves the primacy of its preparation. Each nation brings its own flavor to the khashlama recipe when they are going to cook it: Georgians use a lot of onions, white roots and herbs in the recipe, Armenians consider khashlama thick rich soup, which is full of various vegetables and meats. Some people simplify the preparation of the dish to contain only beef and spices. Whatever the method of preparation of the dish, you need to put about twice as much meat as other components of the dish.

Dishes cooked on beef broth for the body. Making such a broth is easy. The benefits of meat are expressed in the fact that beef is classified as dietary products, the pulp contains protein, amino acids necessary for the body, there is a minimum of cholesterol and fat in it. The lack of carbohydrates makes beef broth healthy dietary meal... The product can be used in case of poisoning, intoxication of the body, and those who follow a diet and wish to lose weight can also prepare a dish in beef broth. Eating beef broth dishes helps to improve digestion. Broths are prescribed to patients with anemia, people suffering from exhaustion, weakness, and loss of strength.

For cooking, it is better to choose fresh meat, with thin layers of fat. Beef should be cooked for at least two hours. Beef that has been simmered for a long time on the fire becomes soft, juicy and tasty. Making khashlama is easy. You can cook a dish both in water and in your own juice. Traditionally, khashlama is prepared in a cauldron; you can replace the cauldron with a thick-walled pan.

In the article how to cook khashlama in Armenian.

Cooking time:

Portion content:

Ingredients:

Cooking method

1. Rinse the meat. Cut the beef into large pieces. Fill the pot with plenty of water (about three liters). Dip the meat into it. Cook over high heat until foam forms. The foam must be removed, and the meat must be cooked for about an hour over low heat.
2. While the beef is simmering on the fire, peel the potatoes, cut into large pieces.
3. Cook beef, put chopped potatoes on top of the meat, sprinkle with dry herbs, pepper, add a pinch of salt.
4. Cut the onion into large wedges. Onions are the basis of khashlama in Armenian. You can take more than 2 pieces of onions for cooking.
5. Put the onion on the potatoes.
6. Cut the tomatoes into rings, put on top of the onions, season with pepper, herbs and a pinch of salt.
7. Put the Bulgarian pepper cut into strips on top of the onion, add pepper, herbs, salt. Vegetables are an integral part of Armenian khashlama.
8. Sprinkle generously with herbs on top. Season with pepper and salt to taste.
9. Continue cooking khashlama in Armenian for about an hour over low heat.
10. Let the dish brew. Serve with sour cream.

Every housewife can prepare a dish. Fresh vegetables and the water will let the potatoes and meat soak fragrant broth... Beef khashlama will delight households with its aroma, taste and low calorie content, it will be able to saturate the body the necessary vitamins and amino acids. And you can cook a dish quite often, adding your own flavor to its preparation, slightly deviating from the traditional recipe. Enough to trust the imagination and culinary talents.

In contact with

Gourmets not indifferent to Caucasian cuisine, they know very well what khashlama is, and highly appreciate this dish. Fragrant, tender, nourishing, it is unlikely to leave 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 in traditional recipes khashlamas are found lamb and beef, although it can be cooked from all types of meat. Everyone can make beef khashlamu, delighting loved ones with 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 hashlama.

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 general rules making khashlama does not exist. They are, and they need to be known to someone who seeks to feed family members is not easy stew with vegetables, but real Caucasian khashlama.

• Any beef is suitable for khashlama. Even if you have the meat of an old animal, it will become soft as a result of prolonged stewing. 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 more delicate taste and cooked faster, it is better to give preference to the meat of a young animal.
• Khashlama is not a dish that requires expensive veal tenderloin. Meat on the bone is even more suitable for her. The best choice there will be a brisket.
• It is believed that meat for khashlama does not have to be cut into pieces. But in this case, it will take much longer to cook, and you still have to cut it before serving. For this reason, it is still advisable to chop the meat immediately, and then stew it.
• Vegetables add juiciness to the meat, but there should not be more of them than the beef itself. An exception is tomatoes, when they replace water, that is, when the meat is stewed in tomato juice.
• They don't add much liquid to khashlama. 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, this will be enough. In any case, more than half a liter of liquid per kilogram of meat cannot be used.
• Khashlama is cooked exclusively in thick-walled dishes. Otherwise, the dish will burn and become dry. Ideal for khashlama kazan, you can use a saucepan with a thick bottom or a slow cooker.
• Cooking khashlama with beef should not be regretted fragrant greenery... Spices and dried herbs are also needed, but when adding them one must remember about a sense of proportion.
• If the recipe includes potatoes, they are placed in the dish whole or cut into 2–4 pieces. You should not cut the potatoes into smaller pieces, otherwise it will boil down a lot and turn into a shapeless mass.

You can serve khashlama with or without a side dish, and the second option is preferable. But the dish must be sprinkled with fresh herbs before serving, and quite generously.

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 and dry the veal kitchen towel... Cut into large pieces, about 50 g each.
• Sprinkle with salt and spices, stir, leave for half an hour.
• Wash the bell peppers. Cut the stalks from the peppers, remove the seeds from the inside. Cut the peppers into thin, long strips.
• Wash the tomatoes. Make a cruciform incision on them with a sharp knife. It should be on the opposite side of 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 in cold water- during this time they will have time to cool down to such an extent that you can remove the skin from them without scalding. Peel the tomatoes, cut off the seal near the stalk along with the stalk itself, if it still remains. Cut the tomato pulp into cubic pieces, not too large.
• Wash the greens and divide into two parts. Tie one part into a bundle.
• Finely chop the remaining greens.
• Cut the garlic into small pieces, pour it along with the chopped herbs.
• Peel the onion. Cut it into rings or halves of medium thickness.
• Put the meat on the bottom of the cauldron. Place a bow on top of it. Cover everything with tomatoes on top. Add a glass of water.
• Put peppers and herbs on top of the tomatoes. Cover with a lid.
• Simmer meat with vegetables in a cauldron over low heat for 2.5 hours. Half an hour before readiness, put a mixture of crushed garlic with herbs in a cauldron. You do not need to stir the dish during cooking.

Despite the fact that a lot of greens are already included in the khashlama, 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 on a shish kebab. Sprinkle with spices.
• Wash the pepper. After cutting off the stalks and cutting the peppers in half lengthways, extract the seeds from them. Cut the peppers into half rings of medium thickness.
• Peel the eggplants and cut them into small cubes. Immerse in water, having previously dissolved salt in it. For a liter of water, it is enough to take one or two teaspoons of salt. Soaking the eggplant in salted water is necessary to remove the solanine, which is not only harmful, but also gives the vegetables a bitter taste. After 20 minutes, the eggplants should be rinsed well in running water to remove excess salt. If this is not done, they, and with them the whole dish, will come out salty.
• Pour boiling water over the tomatoes and, after peeling, cut into circles.
• Peel the onions and cut them into half rings of medium thickness.
• Cut the carrots into thin strips or cubes.
• Put half of the meat on the bottom of the cauldron, half of the onion on it, then half of the carrots, peppers, eggplants and tomatoes. Repeat the layers one more time.
• Put greens on top, you can directly in a bunch, bay leaves.
• Simmer hashlama for 2 hours.

Beef khashlama with eggplant turns out to be tender and satisfying. It is especially good to cook it in the summer, when eggplants are the tastiest and most affordable.

Beef khashlama with potatoes

• beef - 1.5 kg;
• potatoes - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• vegetable oil - how much is required;
• dried garlic, hops-suneli - to taste;
• lemon - 1 pc.;
• light beer - 0.5 l.

Cooking method:

• Wash the beef, blot with napkins, cut into 5 x 5 cm pieces 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 the carrots into bars, the onions into half rings.
• Peel the bell pepper from seeds, cut into long strips.
• Peel the potatoes, cut them into thin semicircular slices.
• Pour oil into the cauldron and heat it up. Fry the marinated meat in it for 3-4 minutes. Pour beer into it and wait for it to boil.
• Add the carrots, put the onion on it, put the potatoes and peppers on top. If you wish, you can add a layer of tomatoes, previously peeled and cut into round pieces.
• Simmer 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.

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