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Armenian Kash Par
Kash Par is a hearty and comforting Armenian dish made from boiled wheat and lamb or beef, often served with yogurt and garlic. It's a staple in Armenian cuisine, especially during colder months.
🧂 Ainekset
- 1 kg Lamb or Beef Shank(bone-in, cut into large pieces)
- 2 cups Whole Wheat Berries
- 10-12 cups Water(or enough to cover meat and wheat)
- 1 large Onion(quartered)
- 6 cloves Garlic(peeled)
- to taste Salt
- to taste Black Pepper
- 2 cups Yogurt(for serving)
- 4 cloves Garlic(minced, for yogurt sauce)
- 1/4 cup Fresh Cilantro(chopped, for garnish)
- 2 tbsp Butter(optional, for drizzling)
👨🍳 Ohjeet
- 1
Rinse the wheat berries thoroughly and soak them in water overnight if possible, or for at least 4 hours. Drain well.
💡 Ammattilaisvinkit: Soaking helps reduce cooking time and improves texture. - 2
In a large, heavy-bottomed pot or Dutch oven, combine the meat, drained wheat berries, quartered onion, and 6 whole garlic cloves. Add enough water to generously cover everything.
- 3
Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface.
💡 Ammattilaisvinkit: Skimming ensures a cleaner broth. - 4
Cover the pot and simmer gently for 3 to 4 hours, or until the meat is fall-off-the-bone tender and the wheat berries are very soft and have released their starches, thickening the stew. Stir occasionally to prevent sticking.
💡 Ammattilaisvinkit: The consistency should be like a thick porridge. - 5
Once cooked, remove the meat from the pot. Shred or cut the meat into bite-sized pieces, discarding bones and excess fat. Remove and discard the onion and whole garlic cloves.
- 6
Return the shredded meat to the pot with the wheat mixture. Season generously with salt and black pepper to taste. Stir well and cook for another 10-15 minutes to allow flavors to meld.
- 7
While the Kash is simmering, prepare the yogurt sauce by mixing the yogurt with minced garlic and a pinch of salt.
- 8
Serve the Kash Par hot in bowls. Top each serving with a dollop of garlic yogurt, a sprinkle of fresh cilantro, and an optional drizzle of melted butter.
💡 Ammattilaisvinkit: Some variations include a drizzle of spicy oil (like chili oil) instead of butter.
💡 Ammattilaisvinkit
- ✓Patience is key for this dish; slow simmering develops the best flavor and texture.
- ✓If the Kash becomes too thick, add a little hot water or broth to reach desired consistency.
- ✓The quality of the meat significantly impacts the final dish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use beef instead of lamb for a different flavor profile.
- Add a pinch of red pepper flakes to the yogurt sauce for a spicy kick.
- Some recipes include a bay leaf during the simmering process for added aroma.