Khash
One of the ancient Armenian traditional dishes, Khash is mentioned by a number of medieval Armenian authors like Grigor Magistros (11th century), Mkhitar Heratsi (12th century).
Formerly considered a meal for the poor, it is now a delicacy enjoyed as a festive winter meal usually in a large company early in the morning.
The name originates from the word "khashel" (to boil). Kkhash is made of boiled cow’s feet and head, although other cow parts, such as stomach (tripe) may also be used.
The feet are depilated, cleaned, kept in cold water in order to get rid of the bad smell, and boiled in water all night long, until
the water has become a thick broth and the meat has separated from the bones. No salt or spices are added during the boiling process.
Traditional Armenian Bread:Lavash
With origins in Armenia, lavash is a thin flatbread also popular in the Caucasus, Iran and Turkey. It is the most widespread type of bread in Armenia. Lavash is made of flour, water and salt. The thickness of the bread varies depending on how thin it was rolled out. In Armenia, lavash is generally baked in a traditional way: Read More
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