Khashlama

1. 1

   Cut the beef into large pieces (about 5-7 cm). Slice the onions into rings, and the tomatoes and bell peppers into large chunks. Finely chop the garlic and herbs.

   15 min

2. 2

   Place the beef in a large pot, cover with cold water. Bring to a boil, skim off any foam, and reduce heat. Simmer on low heat for 2 hours until the meat is tender.

   120 min

   100°C

3. 3

   Add the sliced onions, tomatoes, bell peppers, salt, and black pepper to the tender meat. If necessary, add a little water to cover the vegetables. Cook for another 30-40 minutes until the vegetables are tender.

   40 min

   100°C

4. 4

   Finally, add the chopped garlic, cilantro, and parsley. Remove from heat and let it rest for 5-10 minutes for the flavors to meld.

   10 min

5. 5

   Serve hot, optionally with fresh bread.

1 serving ≈ 958 g

Nutrition values are estimates. - means data is unavailable.