13
Khashlama
Ingredients
Instructions
1. Brown meat in a pot with olive oil and the beef chunks before simmering them in the
stew.
2. In a large heavy-bottom pot layer sliced onions then layer the lean beef chunks.
3. Follow with layers of tomatoes, bell peppers, potatoes, and carrots.
4. Sprinkle each layer with black and cayenne or Aleppo pepper and a pinch of thyme.
5. Repeat the layering process until all ingredients are used.
6. Add the whole garlic cloves, rest of the black pepper, paprika, cumin, bay leaves,
turmeric, and half the parsley between layers.
7. Cover the pot with a tight-fitting lid and cook on low heat for about 2-3 hours. No
need to stir or add water. And check occasionally to ensure cooking well and until
meat is very tender.
8. Garnish with the remaining fresh parsley before serving.
Serving size: 6; Calories: 414; Fat: 13 gm; Saturated Fat: 4 gm; Sodium: 137 mg; Carbohydrates: 37 gm;
Protein: 38 gm
• 2 lbs lean beef chunks (trim fat)
• 3 large tomatoes (sliced)
• 2 large potatoes (cut in ovals or
chunks)
• 3 bell peppers (cut in chunks)
• 2 carrots, sliced
• 2 whole onions (sliced rounds)
• 2 tbsp Olive oil
• 1 tsp black pepper
• Aleppo pepper or cayenne pepper
(to add spice for taste)
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1 bunch fresh parsley
• 2 bay leaves
• 1 tsp dried thyme
• 6 cloves of garlic
