January 27, 2017 lyukum

Khashlama

Khashlama

Boiled Meat and Broth

“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.” — SOURCE

Irina Petrosian, author of ‘Armenian Food — Fact, Fiction, and Folklore’ describes khashlama as ‘a favorite for Armenian food lovers who enjoy natural, plain flavors.’ Petrosian also makes reference to khashlama from the cookbook, “The Oriental Cookbook – Wholesome, Dainty and Economical Dishes of the Orient, Especially Adapted to American Tastes and Methods of Preparation”, by Ardashes Keoleian, formerly of Constantinople, printed in 1913. Keoleian indicated that khashlama is an economical, popular dish where you make separate use of meat and broth.

His cookbook offers numerous khashlama recipes, including boiled brain, tongue, beef, part-or-all of a lamb, chicken, and more. Some khashlama recipes include vegetables, other versions are plain, but all of them have the basic components of meat and broth.” — SOURCE

Khashlama

Khashlama


Khashlama

Khashlama


Khashlama

Khashlama


Cooking Method

I prefer slowly cooked beef shanks for regular khashlama and leg of lamb for festive version. A slow cooker/crock pot is the most convenient device for me to make this dish. Otherwise, I could layer vegetables and meat in a cust iron pot, bring water to boiling on the stove, and finish in the 300F oven by slowly cooking for another 3-4 hours. There is also a version when meat is cooked first; then it is layered with vegetables in small ceramic or clay pots and cooked in the oven to serve khashlama individually portioned. In this case, it only takes 1-1.5 hours in the oven — just to cook vegetables.

Ingredients and Substitutions

Liquid. Many recipes replace 0.5-1 cup of water with beer or wine. The beer taste should be balanced and not overly hoppy. I’ve seen recipes with white and red wines equally often, but in the case of whites, I’d stay away from oaked ones. Wine is used to add a little bit of fruitiness and tartness to the final taste.

Vegetables. Main vegetables for festive version: onions, garlic, sweet peppers, and tomatoes. Optional vegetables: potatoes, turnip, green beans. I also added untraditional kohlrabi, young golden(!) beets, and parsnip — they all work here well, contributing nice earthy aromas to the complexity of the dish. If you start with whole tomatoes, they need to be peeled before serving. Another option is to use whole peeled canned tomatoes.

Herbs and spices. This group of ingredients is what makes this dish amazing! Salt and black pepper are for seasoning. This dish is not supposed to be very spicy hot, but it requires some heat from red chili peppers. They can be added as dry flakes/powder as well as fresh sliced or slit. The amount depends on your personal preferences.

Adding dry or fresh herbs depends on the season and availability. I tend to use all fresh herbs, but if impossible then at least parsley and cilantro. Fresh herbs are usually used whole and removed from the soup before eating. The more variety of herbs in the dish, the better. I often use a little bit of powdered blue fenugreek (nutty flavored herb) or the whole Georgian spice mix khmeli suneli in my khashlama even though it’s just an option. Imeretian saffron (safflower) or real saffron, on the other hand, are a must.

Khashlama
Khashlama
Print Recipe
Prep Time 10minutes
Cook Time 6hours
Passive Time 6hours
Servings portions
Khashlama
Print Recipe
Prep Time 10minutes
Cook Time 6hours
Passive Time 6hours
Servings portions
Ingredients
Units:
meat and vegetables (for 5.5-6 quart pot)
herbs and spices (for 5.5-6 quart pot)
Ingredients
Units:
meat and vegetables (for 5.5-6 quart pot)
herbs and spices (for 5.5-6 quart pot)
Instructions
  1. Prepare all the ingredients. Cut leg of lamb into 1" cubes. Peel and slice onions. Wash peppers, remove stems and seeds. Peel garlic. Wash fresh herbs. Measure seasoning and spices.
    Khashlama Ingredients
  2. Arrange onion slices on the bottom of the slow cooker insert. Place the whole head of garlic in the center. Add peppercorns and cloves.
    Khashlama layers
  3. Add vegetables and half of dry herbs and spices.
    Khashlama layers
  4. Arrange whole fresh herbs to cover vegetables and place meat (leg of lamb cubes on the picture) on top. Season it and add the rest of the herbs and spices.
    Khashlama layers
  5. Arrange tomatoes on the meat. Fill the pot with water, so it comes to the top of the meat (lamb t-bones on the picture).
    Khashlama layers
  6. Bring to boiling on HIGH for 1-1.5 hours, then turn to LOW and cook for another 5 hours without opening the lid.
  7. Serve hot, meat and vegetables on a plate and strained broth in a small bowl. Herbs and bay leaf are to discard. As for t-bones, it is up to you to serve meat with or without bones. The meat will separate from the bone easily with a spoon or fork. Khashlama is served with regional flat bread.
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Comments (3)

  1. Tanya

    Cooking it tonight!
    Lamb shanks was the only meat available. I increased the amount of dried herbs and spices – the amount of meat and bones was greater than what was indicated in the recipe. As a result, the slow cooker did not come to boil for at least 2 hours. However, mine tends to run hot, and it is still boiling on the low setting. Have not tried it yet – report to follow.

      • Tanya

        We loved it! The meat was juicy and tender, the broth was rich and fragrant. I served the meat with pomegranate molasses, it added a nice tart note to it. We had guests over, they loved it to.
        Definitely a dish to make again! Thank you for posting the recipe.

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