Khalia

Khalia Recipe - Traditional Georgian Beef Stew with Tamarind and Walnuts

Region / culture: Georgia | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Khalia is a traditional Persian beef stew that is rich in flavor and spices. This dish is perfect for a cozy night in or for entertaining guests with its unique combination of ingredients.

History

Khalia has its roots in Persian cuisine, where it has been enjoyed for centuries. The dish is known for its bold flavors and aromatic spices that come together to create a truly unforgettable meal.

Ingredients

1.5 lb (680 g) beef chuck, boneless, cubed into 0.5-inch pieces
3 tbsp olive oil
0.75 cup beef stock
3 onions, finely chopped
2 tsp tamarind concentrate
2.5 tbsp tomato paste
0.5 tsp Hungarian hot paprika
0.25 tsp ground fenugreek
0.75 tsp crushed coriander seeds
1 tsp dried tarragon
salt
1.5 tsp freshly ground black pepper
3 garlic cloves, minced
3 tbsp chopped cilantro leaves
0.25 cup finely chopped walnut pieces
1 tbsp sugar or honey

How to prepare

Heat the oil over medium-high heat in a large cast iron skillet.
Add the beef, onions, and garlic and cook while stirring for 12 to 15 minutes.
Combine the hot beef stock with the tomato paste and tamarind concentrate in a bowl and allow it to stand until all of the tamarind concentrate is dissolved, approximately 8 to 10 minutes.
Add this mixture to the beef along with all of the other ingredients. Reduce the heat to low, cover, and simmer for 1.5 hours.
Make sure to stir occasionally.
Add stock as needed if the liquid reduces too much.
Add the sugar and walnuts and simmer for an additional 15 minutes.

Variations

For a vegetarian version, substitute the beef with mushrooms or tofu.
Add diced potatoes or carrots for extra texture and flavor.

Cooking Tips & Tricks

Make sure to cube the beef into small pieces to ensure that it cooks evenly and becomes tender.

- Allow the tamarind concentrate to dissolve completely in the hot beef stock before adding it to the dish to ensure a smooth consistency.

- Stir the stew occasionally while simmering to prevent it from sticking to the bottom of the skillet.

Serving Suggestions

Khalia is best served hot over a bed of fluffy rice or with warm naan bread on the side.

Cooking Techniques

Simmering the stew on low heat allows the flavors to meld together and the beef to become tender.

- Browning the beef before adding the other ingredients adds depth of flavor to the dish.

Ingredient Substitutions

If you don't have tamarind concentrate, you can use lemon juice as a substitute.

- Substitute beef with lamb for a different flavor profile.

Make Ahead Tips

Khalia can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with fresh cilantro leaves and a sprinkle of crushed walnuts for a beautiful presentation.

Pairing Recommendations

Khalia pairs well with a side of fluffy basmati rice, cucumber salad, and a glass of red wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Khalia contains approximately 300 calories.

Carbohydrates

Khalia is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This dish is moderate in fats, with approximately 15 grams of fat per serving.

Proteins

Khalia is a protein-rich dish, with approximately 25 grams of protein per serving.

Vitamins and minerals

This dish is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains nuts (walnuts) and may not be suitable for those with nut allergies.

Summary

Khalia is a well-balanced dish that provides a good mix of protein, fats, and carbohydrates, along with essential vitamins and minerals.

Summary

Khalia is a flavorful and aromatic Persian beef stew that is perfect for a cozy night in or for entertaining guests. With its rich blend of spices and tender beef, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I was visiting my dear friend Aisha in her bustling kitchen in Lahore, Pakistan. The aroma of spices filled the air as she expertly chopped onions and tomatoes, her hands moving with a grace that only comes from years of practice.

As I watched her prepare the ingredients for Khalia, a traditional Pakistani dish made with beef and spices, I couldn't help but be drawn to the warmth and complexity of the flavors. Aisha noticed my curiosity and smiled, inviting me to join her in the cooking process.

She explained that Khalia was a dish that had been passed down through generations in her family, each cook adding their own twist to the recipe. She shared with me the secret to creating the perfect balance of spices, the key to unlocking the rich and bold flavors that made Khalia a favorite among her loved ones.

I eagerly followed her instructions, carefully measuring out the spices and marinating the beef in a blend of yogurt, ginger, garlic, and a medley of aromatic spices. As the dish simmered on the stove, the flavors melding together in a harmonious dance, Aisha shared with me the story of how she had learned to make Khalia.

She told me of her grandmother, a formidable woman who had raised her with love and taught her the art of cooking. It was in her grandmother's kitchen that Aisha had first learned to make Khalia, watching with wide eyes as she chopped, stirred, and seasoned with a precision that seemed almost magical.

Aisha's grandmother had learned the recipe from her own mother, who had passed it down through the generations, each cook adding their own touch to make it their own. Aisha had learned to make Khalia from her grandmother, absorbing her wisdom and skill like a sponge, eager to carry on the tradition and share the dish with her own family and friends.

As I listened to Aisha's story, I felt a deep connection to the recipe and the history behind it. I realized that cooking was not just about following a set of instructions, but about honoring the past and creating memories that would be cherished for years to come.

When the Khalia was finally ready, Aisha and I sat down to enjoy the fruits of our labor. The tender beef melted in my mouth, the spices dancing on my tongue in a symphony of flavors. I could taste the love and history that had gone into the dish, the care and attention that had been passed down through generations.

As I savored each bite, I knew that Khalia would always hold a special place in my heart. It was more than just a recipe – it was a connection to the past, a reminder of the importance of tradition and family. And as I looked at Aisha, her eyes sparkling with pride and joy, I knew that I had found not just a delicious dish, but a dear friend who would always hold a special place in my heart.