Khash in Baku
10 servings
300 minutes
Khash is a traditional Azerbaijani dish symbolizing hospitality and feasting. Its history dates back centuries when khash was considered a nourishing and strengthening meal for cold days. Made from beef legs, it has a rich, deep flavor with meaty and garlicky notes. The broth is thick and aromatic with tender pieces of meat. Khash is served very hot with fresh lavash, herbs, and pickled vegetables, adding a special zest to it. This dish is often prepared for morning gatherings as an excellent remedy after long celebrations. In Azerbaijan, khash is not just food but a ritual that brings people together at one table, filling conversations with warmth and the taste of traditions.
1
Thoroughly wash the beef hooves in hot water, scrape off the traces of smoking with a sharp knife. Place in a large pot and cover with cold water. Put on medium heat, bring to a boil, then reduce to minimum heat. Cook for 2 hours, constantly skimming off the foam and fat from the surface of the broth.
- Beef leg (foot): 2 pieces
2
Cut the carrots into large pieces and peel the onion. Add everything to the broth, salt with half the salt, and cook until the hooves are completely tender (2-3 hours).
- Carrot: 2 pieces
- Onion: 3 pieces
- Salt: 4 teaspoons
3
Strain the broth through a sieve. Sort the hooves, separate the meat from the bones, and chop finely.
4
Add the meat to the strained broth. Stir, salt, and bring to a boil.
- Salt: 4 teaspoons
5
Add finely chopped garlic, season with pepper, mix well and let the soup steep for a while. Serve the khash very hot.
- Garlic: 1 head
- Ground black pepper: 1 teaspoon
