Khash
⏳ Time
45 minutes + 1 day
🥕 Ingredients
7
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef hoof - 10.6 oz
- Beef Tri-Tip - 3.5 oz
- Water - 17 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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