Recipe for Tatar cuisine khashlama. How to prepare khashlama: secrets of Caucasian cuisine

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

How to cook beef khashlama

Every housewife can prepare a traditional Armenian dish deliciously 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 complete, satisfying dish, you need to be patient. The peculiarity of the treat is that the meat is cooked in its own juice, which is why it turns out so tasty.

Proportions of meat and vegetables for the dish

To make the meat juicy, vegetables must be added to khashlama. Onions, tomatoes, sweet peppers, potatoes, eggplants, carrots can 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 when stewed for a long time, but veal will cook faster and will have a 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, which is why 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. 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 for its 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. A cauldron with aromatic broth contains a complete 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.
Pour in a small amount 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.

Pieces of meat become incredibly tasty if you stew them with a lot of vegetables and beer.. A simple dish turns out to be satisfying and dietary. The recipe does not use a single gram of oil; pieces of fresh vegetables and meat are not fried, but are immediately sent to stew. The classic recipe uses 0.5 liters of beer. 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 the pan with the 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, allspice and others. You can independently vary their composition and quantity, add your own spices, choosing the ideal 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.

Caucasian cuisine just begs for a glass of delicious red wine. Add it directly to the cauldron in which khashlama is prepared to give it an 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.;
dry red wine – 100 ml;
coriander, ground black pepper, salt - to taste.

Cooking method:

Wash and chop the onions, peppers, remove the skins 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 an excellent alternative to shish 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 - a bunch each;
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 products, place them in the multicooker pan, press the button and wait for an excellent result.

Ingredients:

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

Cooking method:

Leave one tomato, and cut the remaining vegetables and meat into 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 beef dishes do 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 culinary 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, cut into portions, and returned 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 lemon juice over the meat pieces, and let them stand in the refrigerator for 1 hour. Pieces of marinated beef will become soft faster.

Video

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

This recipe has helped me out more than once on business trips when I wanted something tasty at home. It’s very easy to prepare, now see for yourself.

Ingredients

For cooking khashlami we will need:

lamb, any part of the carcass, the quantity is also not very important - no matter how much
onions - a lot
bell pepper - less than onion
tomatoes - as much as pepper
salt, ground black pepper and other spices to taste

I deliberately did not indicate the quantity, since I do not know it. As a rule, I put as much meat as there is, just enough to fit into the cauldron; all other products are by eye, according to the amount of meat. In the end, whether you add more or less tomatoes or peppers, it doesn’t matter at all, it still turns out delicious.

Well, one more thing, as a rule, I use lamb for khashlama that cannot be used to make pilaf or shish kebab, i.e. various trimmings, bones and so on.

Let's start cooking. Let me ask you to remember right away - you don’t need any liquid, there is enough of it in vegetables and meat. You don’t need any oil, fat, etc., and everything will cook and won’t 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 saucepan, which can be found in a rented apartment.

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

We clean the bell pepper from the stem and seeds and cut it lengthwise into four parts. Then we chop it not very finely and pour it into the cauldron on top of the onion.

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

We have a vegetable pillow for lamb ready.

Place the lamb on top of the vegetables so that the lamb pieces lie in an even layer. Salt and pepper the lamb, if desired, add your favorite spices.

Place another layer of vegetables on top of the lamb. Cover it with onions, then add bell pepper.

Place thinly sliced tomatoes on top in an even layer.

Place a second layer of lamb. I never got more than three layers, usually two layers come out. Be sure to remember to add salt and pepper.

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

Close the lid tightly and place on low heat. When heated, the vegetables and then the meat will release 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 three, or preferably four, hours should pass before it is fully cooked. According to my observations, the slower the heat and the longer it cooks, the tastier it is.

When the khashlama is ready, arrange it with a ladle on deep plates.

You have to eat it with a spoon, be sure to smack your lips with pleasure and remember me with a kind word for a good recipe! :)

There are many delicious Caucasian dishes that are a pleasure to cook and eat. Among them are traditional khashlama over a fire or cooked in a regular kitchen. The mountaineers did not like to bother with the menu: they put all the ingredients in one cauldron, put it on the fire and let it come. Well, isn’t it the dream of every modern housewife?

The origins of this dish are often debated. 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 won’t go into details, because it’s completely unimportant! The main thing is that with minimal effort we can prepare a delicious and satisfying dish for the whole family. Moreover, we will use not one, but several types of meat, which is quite acceptable. The 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 recipe for lamb khashlama does not contain an exact indication of the number of ingredients. It is important that there is a lot of everything - meat, vegetables, and herbs. It is advisable to choose the meatiest vegetables, from which the most juice will be rendered. And you don’t have to spare onions at all - there should be a little less meat. But accuracy is important to us, so write down the necessary ingredients.

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

Take a cauldron with thick walls or a pan with a wide bottom.
Cut the onion into thick half rings, place 1/3 of the resulting volume on the bottom of the dish.
Peel and cut the bell pepper into strips, place 1/3 of the resulting volume on the onion.
Chop the tomatoes and place a third of them on top of the peppers again.
Place half of the lamb, cut into portions, on a bed of vegetables. Salt and pepper the meat, add your favorite spices.
Place a layer of vegetables on the meat in the order of onions, peppers, tomatoes.
Place another layer of meat, salt and pepper.
Place the vegetables again in the same order and close the lid tightly.
Place the cauldron on low heat. The ingredients will release juice and simmer slowly. The lid must not be opened to prevent steam from escaping.
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 more familiar to every housewife. So let's get started!

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

Wash, peel and cut the vegetables into small pieces.
Wash, dry and cut the meat into medium-sized pieces. It is more convenient to do this with plates 0.7-1 cm thick in order to lay them in layers.
Divide the vegetables into 3-4 parts.
Layer onions, carrots, eggplants, then peppers and tomatoes.
Place the beef on the resulting pillow, salt and pepper, add herbs and spices, and bay leaf.
Place a layer of vegetables and a layer of meat again. Continue until you run out of ingredients. The top layer should be vegetable.
Cover the lid tightly and place the cauldron over low heat. Simmer for at least 3 hours without opening the lid.

Pork khashlama: recipe

The recipe, adapted to Russian 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. If you reduce the amount of vegetables, the dish may burn during cooking, since the volume of evaporated juice will be less. To prevent this, you can add water to the cauldron.

Pork khashlama is one of these quick, economical dish options. 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, this has little in common with the classic recipe. But it also has the right to life, since the taste of khashlama is excellent; see the recipe with photos below.

pork ribs or pork pulp - 1.5 kg,
potatoes - 6-7 pieces,
eggplants - 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.

Cut the meat into pieces. Heat a cauldron or pan, pour in vegetable oil, and heat.
Place the meat, sprinkle generously with spices and brown.
Remove the pan from the heat.
Salt the meat, place onion on top, cut into large half rings.
Lay out layer by layer of vegetables - carrots, garlic, coarsely chopped potatoes (salt), pepper.
Continue adding vegetables - eggplants, tomatoes, salt again.
Pour in water or beer, cover tightly, and place on low heat.
After 2 hours, add chopped garlic, stir the dish and remove from heat. Let sit for 10 minutes and serve with herbs.

Chicken khashlama

This is one of the simplest and most delicious dishes, like the famous chicken chakhokhbili.

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

Choose your own version of excellent khashlama from the suggested recipes. It is very easy to prepare. And it will definitely delight your loved ones with the amazingly delicate taste of juicy meat!

So. let's go into nature and make a fire

and we begin to put everything in the cauldron. layers. There will be several layers (we had 2), so we divide all the products equally by the number of layers (including herbs, salt and pepper).

We cut everything into fairly large pieces.

on top of it are eggplants, sweet peppers (with the skin removed if desired. We were too lazy to do this):

tomatoes (remove their skins if you like), carrots (can be cut into smaller pieces), onions. It is advisable to cut the onion larger, because not everyone likes it boiled. It will be easier to throw it away. although I didn’t throw it away later, everything went with a bang:

salt, pepper, sprinkle generously with herbs, add bay leaf. You can even have 2 sheets :-).

and again: meat, eggplant

carrots, tomatoes

salt, pepper, herbs, laurel. You can safely throw in heaps of food, everything will boil down quite nicely.

pour light beer:

2 liters was enough. no more is needed, and adding water is also unnecessary. All vegetables will add their juice when boiled, and there will be enough of it. We throw some firewood into the dying fire and a cauldron on the fire:

As soon as it boils, we “turn up” the fire. at this stage it will already become clear that there is enough liquid. Let me remind you - this is not soup or porridge. this is khashlama. The liquid should cover the food. no more, no less.

All this, according to various estimates, should boil for 1.5-3 hours over low heat. It took us ~2 hours.

remembering to keep an eye on the low heat.

and after Catherine’s arrival we pour Alexandrovna’s light, pour it in, use it:

Bon Appetit everyone.

z.y. 9-liter cauldron for 14 people (4 children). everything was gone, nothing was left.

Find the best original khashlama recipes on the site for those who like to expand their culinary knowledge. Try variations with beef, lamb, poultry and pork. On water, wine and beer. With a variety of vegetables and amazing national seasonings. Immerse yourself in real Caucasian flavor.

When choosing a method for preparing khashlama, you should rely on your own preferences in the taste of meat. Khashlama is most often prepared from brisket or pulp on the bone with cartilage. Veal and lamb are perfect. Poultry or pork is less often used. The main rule of amazing khashlama is that there should be three times more meat than vegetables. And definitely a lot of greenery.

The five most commonly used ingredients in khashlama recipes:

Interesting recipe:
1. Wash carrots, tomatoes and eggplants and chop coarsely. Cut the onion and sweet pepper into rings.
2. Add salt to the eggplants. Let it stand. Drain the liquid and fry lightly.
3. Cut the meat into large pieces. Pour lemon juice, lightly salt, sprinkle with suneli hops. Mix. Let it brew for about an hour.
4. Place the ingredients in a thick-walled saucepan or cauldron: a layer of onions, sweet peppers, carrots, eggplants and tomatoes.
5. Place a layer of meat. Sprinkle with seasonings and herbs.
6. Alternate vegetable and meat layers. There should be vegetables on top.
7. Add wine.
8. Simmer over very low heat for about 3 hours.
9. Serve as a separate dish with plenty of fresh herbs.

Five of the most nutritious khashlama recipes:

Helpful Tips:
. To add a unique aroma to khashlama, it is recommended to add chaman.
. Khashlama can be prepared in the oven, keeping it for 2-2.5 hours at 180°.
. The food must be stewed under the lid.