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Armenian Khash
A hearty and traditional Armenian soup, considered a delicacy and often consumed in the early morning, especially during colder months. It's made from boiled beef or lamb feet, seasoned with garlic and salt, and served with lavash bread and dried herbs.
ð§ ææ
- 2-3 pairs Beef or lamb feet(cleaned and cut into pieces)
- 3-4 liters Water
- 6-8 cloves Garlic(minced or crushed)
- to taste Salt
- to taste Dried mint(for garnish)
- to taste Dried red pepper flakes(for garnish (optional))
- for serving Lavash bread
- for serving (optional) Radishes
- for serving (optional) Pickled vegetables
ðšâð³ äœãæ¹
- 1
Thoroughly clean the beef or lamb feet. If not already done by the butcher, you may need to singe off any remaining hairs and scrub them well.
- 2
Place the cleaned feet in a large stockpot and cover with cold water. Bring to a boil, then drain and rinse the feet and the pot. This step helps to remove impurities and any gamey odor.
- 3
Return the feet to the pot and add fresh cold water to cover by at least 2 inches. Bring to a rolling boil, then immediately reduce the heat to the lowest possible simmer.
- 4
Skim off any foam or impurities that rise to the surface during the first hour of simmering. Cover the pot and let it simmer very gently for 6 to 8 hours, or until the meat is falling off the bone and the broth is rich and gelatinous.
- 5
Towards the end of the cooking time, season generously with salt. Do not add garlic at this stage, as it will be added at serving.
- 6
Once cooked, carefully remove the feet from the broth. Discard any bones and skin. Shred the tender meat and return it to the broth.
- 7
To serve, ladle the hot khash into individual bowls. Stir in minced or crushed garlic to taste. Some prefer to add garlic to the entire pot, while others add it per bowl.
- 8
Garnish with dried mint and red pepper flakes if desired. Serve immediately with torn pieces of lavash bread, radishes, and pickled vegetables on the side.
ð¡ ããã®ã³ã
- âKhash is traditionally eaten in the morning, often accompanied by vodka or brandy.
- âThe long, slow simmering is crucial for tenderizing the meat and creating a rich broth.
- âThe amount of garlic and salt is a matter of personal preference; adjust accordingly.
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- Some recipes include tripe along with the feet for added texture and flavor.
- A small amount of beef tendon can also be added for extra gelatinous texture.