Traditional Armenian Khash
Overview:
Khash is a traditional Armenian soup, typically made of cow feet and simmered for hours. It is often eaten for hangovers and mostly in winter. It includes the soaking of the feet for a day, simmering overnight, and is often cooked outside. Salt, garlic, lemon, chilli peppers are the seasonings. It is eaten with the Armenian flatbread Lavash, and vodka. Other condiments include greens, pickles, and radish.
Ingredients:
– 3 cow’s feet (totters) cut in two
– Salt and pepper to taste
– Armenian flatbread “lavash”
Instructions:
* Soak the trotters in cold water for about 24 hours.
* Change the water regularly (at least 5 times.)
* Place the trotters in a large soup pot filled with fresh water and bring to a boil over high heat.
* Decrease heat to medium, cover, and cook for about two hours.
* Skim and discard the grey, foamy protein that rises to the top.
* Continue to cook and skim for another 3 hours or until meat easily separates from the bones.
* Skim most of the fat from the broth to be thrown away.
* Place into individual serving bowls.
– Serve with Lavash, sliced radishes, salt, chopped garlic, cracked black pepper, chopped parsley and optionally lemon slices. Pickled cucumbers can also be a side dish.
Enjoy!
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