Hearty Armenian Beef Khashlama

Appetizing, thick, filling, incredibly tasty! Armenian beef khashlama is a famous dish of Caucasian cuisine. Simple, flavorful, with an abundance of meat, vegetables and herbs. Long simmering makes their taste bright and rich. Khashlama is like a thick soup and a thin roast at the same time.
cook time: 3h
Gavin Tanner
Hearty Armenian Beef Khashlama

Nutrition Facts (per serving)

99
Calories
6g
Fat
6g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Tomatoes 500 g
Ground black pepper to taste
Salt to taste
Potato 700 g
Bulb onions 150 g
Dry spices to taste
bell pepper 350 g
Greenery 20 g
Eggplant 500 g
Fillet of beef 1.5 kg
Beer 1 cup

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Salt the eggplant well and leave for 15-20 minutes so that the bitterness goes away.

Step 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.

Step 5

Step 5
Place the onions in the bottom of a thick-walled pan, ideally a cauldron. You will learn how to choose oil for frying by reading the article at the end of the recipe.

Step 6

Step 6
Wash the beef, dry it, and cut into large pieces. If you have beef on the bone, feel free to add it, the khashlama will turn out even richer.

Step 7

Step 7
Place the beef in the next layer after the onions.

Step 8

Step 8
Pepper it, add salt.

Step 9

Step 9
Sprinkle with dry spices to taste — today I have a mixture for shurpa.

Step 10

Step 10
Place the eggplants in the next layer, after rinsing them to remove any juice that has come out.

Step 11

Step 11
Wash the pepper, dry it and cut out the core and seeds. Cut the pepper into large pieces

Step 12

Step 12
Cut the tomatoes into slices. You can first remove the skin from them.

Step 13

Step 13
Place the tomatoes and peppers in the next layer on top of the eggplants.

Step 14

Step 14
Peel the potatoes and cut into large slices.

Step 15

Step 15
Place the potatoes in the top layer; if desired, you can lightly add salt to them.

Step 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.

Step 17

Step 17
Pour a glass of beer into the cauldron, do not add more liquid. Choose light and tasty beer. Donʼt worry, the alcohol will evaporate during simmering. Only that wheat note that is needed for taste and aroma will remain.

Step 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.

Step 19

Step 19
After 2.5 hours my khashlama was ready! The aroma was simply incomparable!!!

Step 20

Step 20
Serve the dish hot! Bon appetit!

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