Caucasian Khash: How to Prepare the Perfect Hangover Dish 0 17

Khash is an Armenian dish that has gained popularity throughout the Caucasus. It is usually prepared in the cold season, although in Yerevan, you can find establishments offering khash even in the summer.

Ingredients for Khash

The soup is made from beef legs, often with the hoof, and sometimes with the knee. Special khash kits can be purchased at Armenian markets — the front knees of calves. The ingredients also include bull tails and tripe, as well as garlic and spices.

What is the Perfect Khash

The broth should be very sticky, so that your fingers stick together. Khash is eaten with hands, scooping the broth with a piece of lavash.

What is Served with Khash

Khash is served with lavash, which can be either dry or soft, Armenian thin or Azerbaijani fluffy. The soup is also served with crushed garlic, herbs, radish, and coarse salt.

The soup is served with large pieces of meat, which are then eaten separately.

Garlic, herbs, salt, and crumbled lavash are added to the broth. A slice of lemon can be added for flavor.

Recipe for Caucasian Khash

Calf leg with hoof
500 g of beef tripe
Bay leaf
1 head of garlic
Salt and black ground pepper
5 l of water

Step 1. Cut the calf leg with hoof into several pieces.

Step 2. Clean the leg by removing excess fat and sinews.

Step 3. Prepare the tripe.

Step 4. Soak the leg in cold water overnight.

Step 5. Boil the tripe for an hour, then rinse it in cold water.

Step 6. Pour cold water over the leg, bring to a boil, remove the foam, add spices, and simmer for 4 hours.

Step 7. Add the tripe to the leg, bring to a boil, and cook for another 2 hours.

Step 8. Turn off the heat, remove the legs and tripe from the broth, clean the leg from the bones, and cut the meat into large pieces.

Step 9. Press the garlic through a press, pour the khash broth over it with a ladle, salt it, and let it steep.

Step 10. Add the dressing to the khash.

Step 11. Serve khash with lavash, herbs, grated garlic, radish, or daikon.