Khash
12 hours Recipe Yield:
6-7 l Difficulty:
Medium recipe
Khash – traditional recipe of Armenian cuisine. Legends form the origin of the khash, and the cooking of this dish is a whole ceremony. Khash is very good in the cool season. By tradition, khash is exclusively made by men. They cook this wonderful food all night, and in the morning they serve khash to the table, although it seems that men drink strong alcohol drinks all night, and in the morning they improve their health with khash – vodka is the ideal drink for khash.
Recipe Ingredients
Cooking Recipe
To cook a khash recipe, rinse the beef legs well and cut along the joint, in no case cut. If the seller approached his work well, then nothing more needs to be done with his feet, if not, then his legs will need to be scraped off with a knife. If the tail does not fit in the pan, it must also be cut along the joint. For hash, it is best to choose front beef legs, peeled, but with skin. If it so happened that you bought your hind legs, then you need to soak them in cold water for about a day, changing the water, to eliminate the smell. But, unfortunately, this does not always help.
Put legs and tail in a saucepan and pour water, 4-5 liters of water should be taken per 1 kg of meat. Put on fire. When the khash boils, let it boil for 1 hour, then drain the water. This procedure will remove all that is unnecessary that was skipped during processing. Rinse the meat. Then put the meat in a clean pan and fill it with water.
Cook the khash on low heat for 7-8 hours. After the set time, the water in the pan will be halved. Strain the hash through a sieve. Add 1 liter of water per 1 kg of meat to the broth and put on low heat again. Disassemble the meat into pieces, while removing the bones (as with aspic).
In order to prepare a flavoring for hash, add vinegar to 100 ml of broth, peel and chop the garlic or pass through a press. Mix everything, season with salt and ground black pepper.
Serve the khash like this – pour the broth into a plate, add a little meat, pour the dressing and sprinkle with finely chopped greens. Lavash is also served to the khash, in principle, they eat the khash, dipping. Lavash replaces a spoon in the khash.