A rich, gelatinous soup made from beef feet simmered overnight until the collagen melts into a silky, healing broth. This ancient Armenian ritual dish is consumed at dawn with garlic, lavash, and vodka.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large individual bowl
Garnishes: crushed garlic, dried oregano
Accompaniments: dried lavash, vodka, vinegar
Instructions
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1
Clean beef feet thoroughly by scrubbing and blanching. Place in a very large pot and cover with cold water by at least 10cm.
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2
Bring to a boil, skim all foam meticulously. Reduce to the lowest simmer possible.
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3
Cook uncovered overnight, at least 8-10 hours, until the meat falls off the bones and broth is rich and gelatinous.
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4
Remove bones, shred any remaining meat, and return it to the broth. The broth should be opaque and slightly viscous.
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5
Crush raw garlic cloves and place in small bowls as condiments alongside coarse salt, dried lavash, and vinegar.
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6
Serve steaming hot at dawn. Each person adds crushed garlic, salt, crumbled dried lavash, and vinegar to their bowl to taste.
Did You Know?
Khash has its own unwritten social rules: it must be eaten at dawn, requires vodka or mulberry arak as accompaniment, and no other food should be served alongside it.
Chef's Notes
Equipment Tips
- very large pot
- fine strainer
- ladle
- individual bowls
Garnishing
crushed garlic, dried oregano
Accompaniments
dried lavash, vodka, vinegar
The Story Behind Хash
Khash is arguably the most ritualistic dish in Armenian cuisine, surrounded by traditions that dictate when, how, and with whom it must be eaten. The custom of consuming this collagen-rich soup dates back thousands of years, originally as a way to use every part of the animal. Khash season traditionally runs from late autumn through winter, and dedicated groups of friends form "khash clubs" that meet at dawn on weekends. The communal crushing of garlic, the tearing of dried lavash into the broth, and the toasts of vodka make khash more ceremony than meal.
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