12 hours Recipe Yield:
6-7 l Difficulty:
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.
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.
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.