Armenian beef khashlama

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to cook Armenian khashlama from beef? Prepare the necessary ingredients. For this recipe, it doesn’t matter which part of the carcass you choose, since it will still become soft during the cooking process. The standard set of vegetables for khashlama is potatoes, onions, carrots, peppers, tomatoes and eggplants; you can add or remove any of them to taste. Any greens will also work; khashlama with cilantro will be especially aromatic.

2. STEP 2

   

   Cut the eggplants in half and then cut them into slices about 1 cm thick. Small fruits can be cut into circles.

3. STEP 3

   

   Salt the eggplant well and leave for 15-20 minutes so that the bitterness goes away.

4. STEP 4

   

   Cut the onion into half rings or, as I did, into large slices; the cutting method is absolutely not important here - the onion will completely dissolve in the finished dish.

5. STEP 5

   

   Place the onion on the bottom of a thick-walled pan, ideally take a cauldron. You will learn how to choose oil for frying by reading the article at the end of the recipe.

6. STEP 6

   

   Wash the beef, dry it, and cut into large pieces. If you have beef on the bone, feel free to put it in, the khashlama will turn out even richer.

7. STEP 7

   

   Place the beef in the next layer after the onions.

8. STEP 8

   

   Pepper it, add salt.

9. STEP 9

   

   Sprinkle with dry spices to taste - today I have a mixture for shurpa.

10. STEP 10

    

    Place the eggplants in the next layer, after rinsing them to remove any excess juice.

11. STEP 11

    

    Wash the pepper, dry it and cut out the core and seeds. Cut the pepper into large pieces

12. STEP 12

    

    Cut the tomatoes into slices. You can first remove the skin from them.

13. STEP 13

    

    Place the tomatoes and peppers in the next layer on top of the eggplants.

14. STEP 14

    

    Peel the potatoes and cut into large slices.

15. STEP 15

    

    Place the potatoes in the top layer; if desired, you can lightly add salt to them.

16. STEP 16

    

    Sprinkle the top of the dish with chopped fresh herbs - for me it’s dill and cilantro. Wash and dry the greens first.

17. STEP 17

    

    Pour a glass of beer into the cauldron, do not add more liquid. Choose light and tasty beer. Don't worry, the alcohol will evaporate during simmering. Only that wheat note that is needed for taste and aroma will remain.

18. STEP 18

    

    Place the cauldron with khashlama on the stove, bring to a boil over low heat, then reduce it to low. Simmer the khashlama for 2-3 hours - the vegetables and meat will release juice and there will be enough liquid.

19. STEP 19

    

    After 2.5 hours my khashlama was ready! The aroma was simply incomparable!!!

20. STEP 20

    

    Serve the dish hot! Bon appetit!

Comments on the recipe

Winemaker

12.08.2023

4.7

I know a slightly different version of the dish. Beef khashlama can be prepared with tomatoes, bell peppers, but without eggplant.

Natalia M

12.08.2023

4.9

I was so impressed by the recipe for Armenian beef khashlama that I even bought a new cauldron with a capacity of 6 liters). I really wanted to put a lot of different vegetables in it in layers. I immediately imagined how they languished, exchanging juices! It’s difficult to get beef pulp in our country in the summer, so I replaced it with more affordable pork. I sprinkled the eggplants with salt in advance to remove the bitterness, and washed them before placing them in the cauldron. I really wanted to add zucchini and carrots to make it more layers, and even tastier when there are many types of vegetables. I tried to cut everything larger, but only chopped the tomatoes into small cubes so that my daughter wouldn’t find them). For spices I use paprika, freshly ground black pepper and dried mixed vegetables. I added a little salt to almost every layer. The last thing I put in were the potatoes. The beer I took was tasty, not bitter. I diluted it half and half with water for the first time. I stewed the khashlama for two hours on low heat under a closed lid. During this time, the volume of the contents of the cauldron has dropped by about 1/4. A lot of delicious, rich juice appeared! It seems to me that beer has a taste, but something different, not like an alcoholic drink in its pure form. At least you don't feel it too much). But overall we really liked the dish! My mother-in-law appreciated it the most and said that this is how her mother cooked it). Amazingly delicious!

samur

12.08.2023

4.6

Wonderful dish! The intoxicating aroma remains even the next day, maybe longer, but we ate everything faster) I cooked it in a pressure cooker under pressure for 30 minutes.

Alirochka

12.08.2023

5

Hello, the listed products do not indicate the quantity of potatoes. There are no potatoes listed there at all. How much is needed in the end?

Mila

12.08.2023

4.6

Armenian beef khashlama is a very tasty dish! Caucasian khashlama is a fragrant combination of young summer vegetables with lamb. Prepare, because this requires a minimum of effort, but the result will exceed all expectations! Awesome recipe, I’ve added it to my treasure chest, thank you very much!