Khash (Խաշ (khash))
Overview
Khash is a hearty soup of boiled beef or cow's feet from Armenia and the Caucasus. The cleaned hooves are soaked for a day and then simmered overnight in plain water until the meat falls off the bone and the broth turns milky white and gelatinous. No salt is added during cooking. At the table, each person adds salt and crushed garlic to taste and crumbles in dried lavash. It is eaten in the early morning in winter, with radishes, greens, pickles and, traditionally, vodka.
History
Khash has been eaten in Armenia for centuries, and medieval writers mention a similar dish. Eating it is a social ritual, usually shared among friends on cold winter weekend mornings. Similar soups are made in Georgia, Azerbaijan, Iran and Turkey, where the dish is known as kelle paça or pacha. It is also eaten in Georgia, Azerbaijan, Iran and Turkey under similar names.
Main ingredients
Beef or cow's feet, garlic, water, salt, radishes, lavash. The soup is built on long-simmered trotter broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Tripe and offal soups · More soups from Armenia
Recipe outline serves 4 · ~510 min
Ingredients
- 2 kg beef feet, cleaned and split
- 1 head garlic, crushed
- salt
- dried lavash
- radishes, greens and pickles to serve
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soak the feet in cold water for 24 hours, changing the water several times.
- Cover with fresh water and simmer for 8 hours, topping up with water.
- Serve the broth with the meat in bowls.
- Add salt and garlic at the table and crumble in lavash.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
