khash
Next Dish: Conkies
Khash is a traditional dish originating from the Eastern Europe and the Middle East, particularly popular in Armenia, Georgia, Iran, and Turkey. It is a slow-cooked soup primarily made from boiled cow or sheep parts, specifically the head and feet, which are cleaned and simmered overnight until the bones release their gelatin. The dish is typically consumed in the colder months and is often served with lavash bread, radishes, and a variety of spices. The name 'Khash' originates from the Armenian word 'khashel', which means 'to boil'.
Recipe
Ingredients:
1 beef foot
12 cloves of garlic
Salt to taste
3 liters of water
Flatbread (optional)
Fresh herbs (optional)
Red pepper flakes (optional)
Lemon wedges (optional)
Instructions:
Clean the beef foot thoroughly, removing any hair or dirt. Place it in a large pot and cover it with cold water. Let it soak overnight.
The next day, drain the water and rinse the foot again. Place it back in the pot and cover it with the 3 liters of water.
Bring the water to a boil over high heat, then reduce the heat to low. Simmer the foot for about 6-8 hours, until the meat is tender and the broth is thick and gelatinous. Skim off any foam or impurities that rise to the top during cooking.
About 30 minutes before the end of cooking, add the peeled and crushed garlic cloves and salt to taste. Continue to simmer until the garlic is soft and the flavors are well combined.
Serve the khash hot, with flatbread, fresh herbs, red pepper flakes, and lemon wedges on the side if desired. Each person can season their own bowl to taste.