Khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish.

Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish.

Traditionally, khashlama is prepared on an open fire, slowly, until the meat is perfectly tender. It is commonly flavored with onions, garlic, bay leaves, and peppercorns. Because it is rather time-consuming, the dish is usually served on special occasions, and it is a common staple of supra, a traditional Georgian feast.

Boiled pieces of meat are commonly served hot and garnished with a generous amount of coarse salt and chopped parsley.