Hashlama: Classic Recipe

Hashlama: classic recipe

This is a simple recipe for the delicious hashlama - a traditional, hearty hot dish from the Caucasian cuisine, made with meat, vegetables, and spices. It is often made with lamb meat, but this recipe uses beef, potatoes, and onions.

Information

  • Total: 120 min
  • Active: 20 min
  • Serves 4
  • 77 kcal / 100g

Ingredients

  • Beef
    500 g
  • Onion
    1 piece
  • Potatoes
    2 piece
  • Tomato
    4 piece
  • Red bell pepper
    2 piece
  • Green pepper
    2 piece
  • Greens
    50 g
  • Khmeli-suneli
    10 g
  • Black pepper
    7 g
  • Salt
    10 g
  • Chili pepper
    1 piece
  • Garlic
    2 clove

Directions

1
Done
Prepare the necessary ingredients for the classic hashlama. Try to choose more ripe and juicy tomatoes, and less fatty meat.

Prepare the necessary ingredients for the classic hashlama. Try to choose more ripe and juicy tomatoes, and less fatty meat.

2
Done
Slice half of the tomatoes into large wedges, removing the stem and core. Tip: I slice the tomatoes with the skin on. If...

Slice half of the tomatoes into large wedges, removing the stem and core. Tip: I slice the tomatoes with the skin on. If the skins bother you in the finished dishes, you can make a shallow cross-shaped incision on the tomatoes, pour boiling water over them, and transfer them to cold water. After that, the skin will easily peel off.

3
Done
Place tomatoes at the bottom of a pot with a thick bottom or in a cauldron.

Place tomatoes at the bottom of a pot with a thick bottom or in a cauldron.

4
Done
Cut the green pepper into large pieces, removing the seeds and core. Use half of the pepper, we will take the other half...

Cut the green pepper into large pieces, removing the seeds and core. Use half of the pepper, we will take the other half for the next layer. It is necessary to cut into large pieces, so that they retain their shape and texture during long stewing.

5
Done
Cut the red pepper into large pieces, removing the seeds and core. Use half of the pepper.

Cut the red pepper into large pieces, removing the seeds and core. Use half of the pepper.

6
Done
Place pieces of both peppers on the layer with tomatoes.

Place pieces of both peppers on the layer with tomatoes.

7
Done
Wash the beef, dry with a paper towel. Cut into medium-sized pieces. Remove excess fat and membranes to get tender meat.

Wash the beef, dry with a paper towel. Cut into medium-sized pieces. Remove excess fat and membranes to get tender meat.

8
Done
Put the beef in a pot with a layer of vegetables, add salt and sprinkle with spices.

Put the beef in a pot with a layer of vegetables, add salt and sprinkle with spices.

9
Done
Chop the onion and garlic. I prefer finely chopped, but you can slice the onion and garlic into larger pieces.

Chop the onion and garlic. I prefer finely chopped, but you can slice the onion and garlic into larger pieces.

10
Done
Place the garlic and onion on top of the layer of meat. You can experiment with vegetables, adding eggplants, zucchini...

Place the garlic and onion on top of the layer of meat. You can experiment with vegetables, adding eggplants, zucchini, or carrots to the stew.

11
Done
Repeat the layer with bell peppers, and also add a whole chili pepper without cutting. If you are cooking for many...

Repeat the layer with bell peppers, and also add a whole chili pepper without cutting. If you are cooking for many servings and have plenty of ingredients, do not make thick layers, it is better to alternate them more often.

12
Done
Peel the potatoes. And if they are young, like mine, you can leave the skin on. Slice them into rounds.

Peel the potatoes. And if they are young, like mine, you can leave the skin on. Slice them into rounds.

13
Done
Put the potatoes in a saucepan.

Put the potatoes in a saucepan.

14
Done
Chop the herbs, not too finely.

Chop the herbs, not too finely.

15
Done
Put the herbs in the saucepan.

Put the herbs in the saucepan.

16
Done
Cut the remaining tomatoes.

Cut the remaining tomatoes.

17
Done
Place the tomatoes on top of the saucepan, so they will release juice from the top, and the meat will be very juicy...

Place the tomatoes on top of the saucepan, so they will release juice from the top, and the meat will be very juicy. Sprinkle with spices and salt.

18
Done
Close the pot with a lid.

Close the pot with a lid.

19
Done
Place the pot on the heat. Due to the juice from the vegetables, the dish is cooked without oil. If for some reason you...

Place the pot on the heat. Due to the juice from the vegetables, the dish is cooked without oil. If for some reason you realize that the pot is dry and the hashlama is starting to burn, you can add water, white wine or beer.

20
Done
Hashlama should be stewed with the lid on over low heat for about 1.5-2 hours. This will allow the meat and vegetables to...

Hashlama should be stewed with the lid on over low heat for about 1.5-2 hours. This will allow the meat and vegetables to soak up the flavors and become tender.

21
Done
When the vegetables are tender, the hashlama will be ready according to the classic recipe.

When the vegetables are tender, the hashlama will be ready according to the classic recipe.

22
Done
Hashlama: classic recipe

The hashlama will be fragrant and flavorful. Serve it hot in deep plates. You can sprinkle the hashlama with fresh herbs - parsley or cilantro - or add a little fresh lemon juice. Hashlama pairs perfectly with fresh bread or flatbreads. It usually tastes even better the next day. Enjoy your meal.

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