Khash
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef hoof 10 oz
- Beef Tri-Tip 5 oz
- Water 15 fl oz
- Salt to taste
- Garlic to taste
- Armenian Lavash to taste
- Radish to taste
Step-by-Step Guide
Step 1
Pre-cleaned beef legs should be singed, scraped, thoroughly washed, and cut into pieces.
Step 2
Place the prepared legs in cold running water for 24 hours, changing the water every 2-3 hours.
Step 3
After that, rinse the legs again, transfer them to a large pot, and fill with water so that the water level is 15-20 cm above the product level.
Step 4
Cook the khash without salt, avoiding a vigorous boil, periodically skimming off the foam, until the meat easily separates from the bones. During the cooking of khash, you can add boiled tripe.
Step 5
Serve khash very hot.
Step 6
Serve salt, crushed garlic diluted with broth, radish, and lavash bread separately.
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