Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the brass‑lined galley of a steam‑powered fortress, gears hiss and pistons churn as beef simmers slowly in copper cauldrons. Khashlama, the Georgian boiled beef dish, becomes a mechanical elixir — rustic meat infused with onions and herbs, nourishing travelers with strength forged in steam and steel.
Khashlama is a traditional Georgian dish of boiled beef, often prepared with onions, garlic, and simple seasonings. It is rustic and hearty, reflecting Georgia’s countryside cooking traditions. The meat is simmered until tender, producing a flavorful broth that is served alongside the beef. Khashlama is considered a celebratory dish, often enjoyed at feasts and gatherings.
Recipe Categories
Ingredients
- 1 kg beef (brisket or shank, cut into chunks)
- 3 medium onions, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- Salt to taste
- Fresh parsley or cilantro for garnish
Preparation
- Place beef chunks in a large pot, cover with water.
- Bring to a boil, skim off foam.
- Add onions, garlic, bay leaves, and peppercorns.
- Reduce heat and simmer for 2–3 hours until beef is tender.
- Season with salt, garnish with herbs, and serve hot with broth.
Nutritional Facts (per serving, approx.)
- Calories: 340
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 6 g
- Fiber: 1 g
Tips & Variations
- Use lamb instead of beef for a different flavor.
- Add carrots or celery for a richer broth.
- Serve with bread or potatoes for a fuller meal.
- Chill broth and skim fat for a lighter version.
Next Steps
Do you like our recipe? You can find more recipes in the Main Dishes category here.