Khash
4 servings
30 minutes
Khash is an ancient dish of Armenian cuisine, traditionally served in cold months among friends and family. Its history goes back centuries when the poor used simple and nutritious ingredients to create a hearty and warming meal. Khash is a fragrant meat broth made from beef legs and tripe, simmered for a long time until tender. The flavor is rich with a slight gelatinous texture that fills the body with warmth and strength. Spicy garlic added at the end gives khash its zest and enhances its healing properties. Traditionally, khash is eaten with greens and lavash, accompanied by a shot of strong drink, creating a unique atmosphere of friendly gatherings. It is not just soup — it is a symbol of unity and comfort.
1
Scald the legs, scrape, rinse several times, cut into pieces lengthwise, and soak for 24 hours in running water or cold water, changing it every 2-3 hours. Then rinse again, place in an enamel basin, cover with water to a depth of 15-20 cm, and simmer on low heat.
- Beef leg: 1.5 kg
2
Clean the tripe, rinse, fill with cold water, and boil until the specific smell disappears (determined by testing), then pour out the broth, rinse the tripe with hot and cold water, chop finely, and add to the boiling legs.
- Beef tripe: 500 g
3
Continue to simmer the khash without salt, avoiding strong boiling, skimming off the foam until the meat separates from the bones and the tripe becomes tender.
4
Season the ready hot khash with salt, sprinkle with crushed garlic, or dilute crushed garlic in the broth and serve separately.
- Garlic: 3 heads