Khash is an ancient Armenian dish made by slowly simmering cow feet overnight until the collagen turns into a rich, gelatinous broth. Traditionally eaten in early morning during cold months, it is served unsalted with crushed garlic, dried lavash, and accompanied by vodka.
Ingredients
- 4 cow feet (cleaned and split)
- 1 cow stomach (tripe) (cleaned, optional)
- water (to cover)
- 2 heads garlic (crushed)
- salt (to taste)
- dried lavash (crumbled)
- radishes (for serving)
- pickles (for serving)
Instructions
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1
Clean cow feet thoroughly, scraping off any hair. Soak in cold water for 24 hours, changing water several times.
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2
Place feet in large pot, cover with cold water. Bring to boil, then pour off water and rinse.
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3
Cover again with fresh cold water. Bring to gentle simmer and cook for 6-8 hours or overnight.
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4
The broth should become rich and gelatinous. The meat should fall off the bones.
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5
If using tripe, add it during the last 2-3 hours of cooking.
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6
Serve hot in deep bowls. Each person adds salt, crushed garlic, and crumbled dried lavash to taste.
Tips & Variations
Khash is traditionally eaten early in the morning, before sunrise, during the cold months from late autumn to early spring. It is always eaten in good company. Never salt the pot - guests add salt to their own bowls.
Cultural Background
Khash is perhaps the most ancient Armenian dish, with origins possibly dating back thousands of years. It was originally a peasant food that used inexpensive parts of the animal. Today it has become a beloved ritual, with special gatherings called "khash parties" held on winter weekends.
Region: All regions