KHASHLAMA

Khashlama (Georgian: ხაშლამა) is a boiled beef dish popular in the Kakheti region of Georgia and usually always part of a Kakhetian supra (feast). In the eastern mountain regions of Georgia (e.g. Tusheti) Khashlama is made with lamb.

It is simple dish to make but does take several hours to cook.

Khashlama - Copy

Ingredients: 1 kilo of young, beef, 2-3 bay leaves, 6 black peppercorns, 1 large white onion, 2 cloves of garlic,coarse salt (amount dependent upon personal preference) and 30 grams of parsley (for garnish).

Preparation: Wash and cut the beef into medium-large chunks. Add to a deep pot of hot water, cover and bring to the boil. Pour out the water.

Beef for Khashlama Recipe

Add fresh water and an onion that has been cut into two pieces. Do not add salt at this stage. Bring to the boil and remove any foam from the top of the water. Partly cover and simmer for 1 hour.

Adding onions and water for Khashlama Recipe - Copy

After one hour, add the bay leaves, garlic and black peppercorns.

Adding Bay Leaves and Garlic and Black Pepper

Allow to simmer (partly covered) for a further 2 hours.

Boiling Ingredients for Khashlama

Serving: Garnish with coarse salt and parsley and serve hot. The meat juices left in the pot can be made into a delicious soup.

Khashlama Boiled Beef - Copy

Enjoy your Khashlama!

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Comments
One Response to “KHASHLAMA”
  1. Maria Davis says:

    Thank you! It was very delicious! Mzia

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