Beef Khashlama
4 servings
120 minutes
Hashlama made from beef is a hearty and aromatic dish with roots in ancient nomadic traditions. It combines tender meat infused with spices with the rich flavors of vegetables and greens. Slow-cooked, it gains softness and a rich broth that warms and energizes. Sweet peppers, tomatoes, and potatoes add freshness and a hint of sweetness, while garlic and herbs enhance the depth of flavor. Hashlama is perfect for family gatherings and friendly meetings, emphasizing the value of leisurely meals and warm company.
1
Clean the meat for khashlama from bones, membranes, and veins, and cut it into pieces the size of a matchbox. Salt it, coat it in ground pepper and meat spices.
- Beef: 500 g
- Salt: 1 teaspoon
- Ground black pepper: to taste
2
Chop the tomatoes and place half of them at the bottom of the pot as the first layer.
- Tomatoes: 2 pieces
3
Slice the onion into half rings and place half on top of the tomatoes.
- Onion: 1 piece
4
Cut the sweet pepper into strips.
- Bell pepper: 1 piece
5
Finely chop the greens and place them on top of the vegetables.
- Fresh herbs: to taste
6
Place the meat with spices and garlic on the greens. Garlic can be sliced, which will enhance its aroma.
- Beef: 500 g
- Garlic: 1 clove
7
Next, layer the vegetables in reverse order (pepper, onion, and tomatoes). Cover everything with water. Simmer on low heat for 1.5 hours.
- Bell pepper: 1 piece
- Onion: 1 piece
- Tomatoes: 2 pieces
- Salt: 1 teaspoon
8
Peel the potatoes, cut them into cubes, and add them to the pot. Add a little salt. Stew the vegetables with the meat for another 30 minutes, until the potatoes are cooked.
- Potato: 300 g
- Salt: 1 teaspoon
