Beef khashlama (Armenian style, with potatoes): recipes

Friends, today Tasty Kitchen presents to your attention a recipe - Armenian beef khashlama. Khashlama is a famous dish of Caucasian cuisine. Like many other dishes of the peoples of the Caucasus, khashlama is distinguished by the absence of a single correct recipe. In Armenia, it is most often prepared with beer from young lamb with tomatoes, onions, garlic and herbs. Georgian khashlama is made from lamb or veal with homemade wine, tkemali, cilantro and vegetables.

Recipes differ in cooking technique, range of products and spices. At the same time, the main rule of any khashlama is a large amount of meat, and the main advantage is excellent taste and ease of preparation.

It is also worth noting that khashlama in Armenian is considered a dietary dish, because... the ingredients are not pre-fried.

In the Armenian recipe, all products are placed in a cauldron and put on fire. So in one pan there is meat with a vegetable side dish. Well, isn’t this the dream of every modern housewife... At the same time, the taste of the dish turns out to be excellent! During heat treatment, the meat becomes tender, and the broth is saturated with the juice of fresh vegetables, spices and herbs!

To make the treat more rich, buy meat on the bone, and more juicy ones - meaty vegetables. In this case, only young animals are used for meat. Old lamb and beef are not suitable for this dish. Although some chefs prepare khashlama from them, it takes more time to cook, and the meat still remains rough.

The finished meat dish is served cold or hot. It is classified as both the first and the second, which is why it is served differently. The first option is in deep soup bowls. The second method is to place the meat on a shallow plate and serve the broth in a cup or plate for the first.

Let's see how to cook khashlama in Armenian, the recipe is accompanied by step-by-step photos, where everything is clear and understandable.

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.

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How to cook khashlama in Armenian

We clean the meat from the film with veins and cut it into pieces.
How finely to cut it depends on the preferences of the housewife. Sometimes the meat is not cut at all, but placed in a large piece. But then cooking will take a lot of time, so in most cases the meat is cut into pieces slightly smaller in size than for kebab.
Let's start cutting vegetables.

Peel the onion and cut into rings. Peel the sweet pepper from the seed box and cut into slices. Cut the tomato into 5-7 mm slices.
Place onion rings in a cauldron or thick-bottomed pan.
If suitable utensils are not available, you can use a multicooker. The unit is perfect for this dish, because... The products are not mixed during stewing.
Place pieces of meat on top. Salt and pepper, you can season with your favorite spices.
Place pepper slices on the meat.
Cover with tomato slices.
Let's pour beer on the food.
Read also: How to cook dumplings in a saucepan tasty and correctly
If you are preparing food for a family with children, use drinking water instead of beer. To prepare khashlama, you do not use a lot of liquid. Typically, 250 ml of water is taken per 1 kg of meat. Then the meat will stew in its own juices, and it will turn out tasty and aromatic.
Season the food with spices and herbs.
Close the pan with a lid and put it on the stove to simmer in its own juice. After boiling, reduce the temperature to low and leave to simmer for at least 2 hours.

Armenian beef khashlama is ready! It turned out to be a very tasty stew of meat in its own juice with vegetables.

Serve the food at the table by arranging the beef and vegetables on convenient plates. Pour a little broth into each portion in which the food was stewed.

Bon appetit and good mood everyone!

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.

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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.

Khashlama with beef and eggplant

Compound:

beef – 1.5 kg;
sweet pepper – 0.4 kg;
onions – 0.5 kg;
tomatoes – 1 kg;
eggplants – 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 for a shish kebab. Sprinkle with spices.
Wash the pepper. After cutting off the stems and cutting the peppers in half lengthwise, remove the seeds. Cut the pepper into half rings of medium thickness.
Peel the eggplants and cut them into small cubes. Place it in water, having previously dissolved the salt in it. For a liter of water, it is enough to take one or two teaspoons of salt. 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 rinsed well in running water to remove excess salt. If this is not done, they, and with them the entire dish, will come out over-salted.
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.
Place half the meat on the bottom of the cauldron, half the onions on it, then half the carrots, peppers, eggplants and tomatoes. Repeat layers again.
Place greens on top, maybe directly in a bunch, bay leaves.
Simmer khashlama for 2 hours.

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

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.

A simple recipe for beef khashlama

Compound:

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 dry with a kitchen towel. Cut into large pieces weighing approximately 50 g.
Sprinkle with salt and spices, stir, leave for half an hour.
Wash the sweet peppers. Cut off the stems of the peppers and remove the seeds from the inside. Cut the peppers into thin long strips.
Wash the tomatoes. Make a cross-shaped cut on them with a sharp knife. It should be located on the side opposite the stalk. Place 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 skins from them without burning yourself. 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 part into a bun.
Finely chop the remaining greens.
Cut the garlic into small pieces, crush it together with chopped herbs.
Peel the onion. Cut it into medium thickness rings or halves of rings.
Place the meat on the bottom of the cauldron. Place the onion on it. Top everything with tomatoes. Add a glass of water.
Place peppers and herbs on the tomatoes. Cover with a lid.
Simmer the meat and vegetables in a cauldron over low heat for 2.5 hours. Half an hour before cooking, place a mixture of crushed garlic and herbs into a cauldron. There is no need to stir the dish during cooking.

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.

How to cook khashlama in a slow cooker

A distinctive feature of khashlama is stewing meat in its 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.

You can cook incredibly tasty beef in a slow cooker precisely because water is not needed. The meat will not burn, but will simmer in its own juices.

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 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:

Calorie content: 260 kcal.

Cut all products (vegetables, meat and herbs), except one tomato, into large pieces;
Pour oil into the multicooker bowl, place onions, tomatoes, peppers and carrots on top. Then eggplant and meat. Lay out the vegetables so that there are enough of them for two layers (the second will be on top of the meat);
Sprinkle salt, suneli hops and some greens on top;
Then lay out the second layer of vegetables;
Do not mix or compact the products;
Close the lid of the multicooker tightly and set the “Stewing” mode (in some multicookers it is replaced by the “Baking” mode);
Set the timer for 2 hours;
1.5 hours after start, open the lid and place the remaining greens and beautifully chopped remaining tomato on top;
Cook until the timer signal;
Serve hot.

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.

↑ Beef Khashlama in Georgian

The Georgian recipe for khashlama is very different from the Armenian one. In Georgia, only meat and spices are used for this dish - and no vegetables. You don't need an oven either. We will cook the first dish on the stove. You will need the same utensils - a cauldron, since the meat should simmer, and not boil or stew. Just be patient, because the Georgian version takes quite a long time to prepare, but the result is worth every minute spent.

Preparation time: 10 minutes. Cooking time: 3 hours.

Ingredients:

Beef brisket on the bone - 2 kg;
Fresh herbs (cilantro, parsley) or dry adjika - for serving;
Salt - to taste;
Drinking water;
Black peppercorns - 12 pcs.;
Bay leaf - 5 pcs.

Preparation:

We wash the meat thoroughly under running water and then cut it into very large pieces. Place the main ingredient in a cauldron and fill with cold drinking water so that the liquid only slightly covers the meat.
Place the cauldron on the stove and bring its contents to a boil over medium heat. By the time it boils, an unsightly foam will certainly form on the surface; it should be removed so that it does not spoil the appetizing appearance of the dish.
As soon as the liquid boils, reduce the heat to minimum. Cook the beef in a cauldron for 1 hour, then add salt to taste. Leave the meat to cook for another 1.5 hours.
Now add bay leaf and black peppercorns to the broth. Simmer the beef khashlama for another half hour.
Place pieces of meat on a plate and fill it with aromatic, rich broth. Before serving khashlama, sprinkle with finely chopped herbs or dry adjika. Serve hot with thick pita bread.

Secrets of preparing a delicious dish - advice from chefs

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.