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 Khashlama Recipe
A simple and nutritious dish that is spread throughout the Caucasus. A very good option for cooking meat, I like it!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Cook Time 120 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Cut the meat (lamb, pork, veal, chicken) into medium pieces.
    Cut the meat (lamb, pork, veal, chicken) into medium pieces.
  2. Onions, peppers, carrots (usually carrots are added to this dish) in half rings or rings.
    Onions, peppers, carrots (usually carrots are added to this dish) in half rings or rings.
  3. My peppers are frozen.
    My peppers are frozen.
  4. Tomatoes are cut into rings just before laying in a cauldron (or a saucepan with thick walls and bottom).
    Tomatoes are cut into rings just before laying in a cauldron (or a saucepan with thick walls and bottom).
  5. Lay out the onion and meat in layers. Season with salt and coriander. I didn't have coriander there, so I used Adyghe salt (it's a mixture of salt and dried herbs).
    Lay out the onion and meat in layers. Season with salt and coriander. I didn't have coriander there, so I used Adyghe salt (it's a mixture of salt and dried herbs).
  6. Then a layer of peppers, a layer of carrots.
    Then a layer of peppers, a layer of carrots.
  7. A layer of tomatoes, cut into rings. Add salt again.
    A layer of tomatoes, cut into rings. Add salt again.
  8. Then repeat the application of layers. The last one should be a tomato. I got three layers. Sprinkle with herbs. Mix wine (preferably dry red or semi-dry, some take light beer) and broth (or water). And pour into the cauldron in a circle. The liquid should be 200-250 g per 1 kg of meat.
    Then repeat the application of layers. The last one should be a tomato. I got three layers. Sprinkle with herbs. Mix wine (preferably dry red or semi-dry, some take light beer) and broth (or water). And pour into the cauldron in a circle. The liquid should be 200-250 g per 1 kg of meat.
  9. Put on medium heat for 15 minutes. Simmer over low heat without a lid. When the meat and vegetables settle a little, reduce the heat to a minimum, cover with a lid and simmer for 1-2 hours on low heat from the moment of boiling. Check the readiness of the dish by meat. Serve with boiled potatoes.
    Put on medium heat for 15 minutes. Simmer over low heat without a lid. When the meat and vegetables settle a little, reduce the heat to a minimum, cover with a lid and simmer for 1-2 hours on low heat from the moment of boiling. Check the readiness of the dish by meat. Serve with boiled potatoes.
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