Fire-Cooked Khashlama: A Hearty Caucasian Feast

Nourishing, healthy and tasty! A riot of colors in a plate! Khashlama in a cauldron over a fire is an excellent dish of Caucasian cuisine for a large friendly company! Meat and vegetables stewed in beer and their own juice are simply the height of gustatory bliss! You can cook khashlama at home or over a fire.
cook time: 3h 30 min
Zoe Kendrick
Fire-Cooked Khashlama: A Hearty Caucasian Feast

Nutrition Facts (per serving)

71
Calories
2g
Fat
7g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Onion 1 kg
Garlic to taste
Tomatoes 1 kg
Salt to taste
Ground black pepper to taste
Potato 1.5 kg
Beef 2 kg
Carrot (large) 2 pc
bell pepper 1 kg
Hot pepper 1 pc
Eggplant 1 kg
Basil to taste
Beer 0.5 l

Recipe instructions

Step 1

Step 1
How to make khashlama from beef with beer in a cauldron over a fire? Prepare all products. Seasonal vegetables collected from the garden make the dish especially tasty and colorful. The quantity of each component can be changed to suit your taste.

Step 2

Step 2
Tackle the vegetables first. Cut off the tails of the eggplants, and remove the core and seeds from the bell peppers. Peel onions, carrots, potatoes and garlic. Wash all vegetables thoroughly. Before cooking, if necessary, soak the eggplants in salted water to remove bitterness.

Step 3

Step 3
Cut the onion into thin half rings or rings and visually divide into 3 parts. Place the cauldron and pour 1/3 of the onion into it in the first layer.

Step 4

Step 4
Rinse the beef and dry with napkins. Cut the meat into medium-sized pieces. Place half on top of the onions.

Step 5

Step 5
Sprinkle with fresh herbs and add a few cloves of garlic. Basil, cilantro or parsley are great greens. Lightly salt and pepper the contents of the cauldron.

Step 6

Step 6
Make the next layer of the second part of the onion.

Step 7

Step 7
Cut the carrots into large cubes or circles. Place a layer of carrots on top of the onions and add hot peppers, if using.

Step 8

Step 8
Cut the bell pepper into large cubes or half rings. Place a layer over the carrots and lightly salt.

Step 9

Step 9
Place the eggplants, cut into medium cubes, on top of the peppers in an even layer.

Step 10

Step 10
Cut the tomatoes into slices and make half of them the next layer in the cauldron.

Step 11

Step 11
Next comes a layer of potatoes. If you have large tubers, then cut them into 2-4 parts. Smaller potatoes can be added whole.

Step 12

Step 12
Place the remaining meat on top of the potatoes. Add garlic and herbs as well. Salt and pepper everything to taste.

Step 13

Step 13
Distribute the remaining onions and tomatoes over the meat.

Step 14

Step 14
Carefully pour in the beer. It will add a bready aroma and amazing taste. How much beer should I use? 0.5l is usually enough for me. because the tomatoes are very juicy. You can take a little more beer to taste.

Step 15

Step 15
Cover the cauldron with a lid and set over very low heat. Simmer for at least 3 hours until all components are ready.

Step 16

Step 16
Serve khashlama hot on beer, sprinkled with fresh herbs.

Additional rubrics

Related recipes