Photo from pinterest.com

Khash is a beloved Armenian dish, traditionally enjoyed in the cold months as a hearty and restorative meal. Made by slowly simmering cow’s feet until they release a rich, gelatinous broth, this dish is often served with garlic, lavash, and vodka. Khash is more than just food it’s a social tradition, bringing people together for early-morning feasts.

Ingredients

4 lbs (1.8 kg) cow’s feet, cleaned and cut into pieces

2 gallons (7.5 L) water

1 tbsp salt (or to taste)

4 cloves garlic, minced

Lavash (Armenian flatbread), for serving

Instructions

Prepare the Meat Thoroughly wash the cow’s feet under cold running water. Soak them in a bowl of water overnight to remove impurities.

Boil the Broth Place the cow’s feet in a large pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for at least 6-8 hours, skimming off any foam. The broth should become rich and gelatinous.

Season and Serve Add salt to taste. Traditionally, minced garlic is added directly into the bowl before eating.

Serving Khash is best enjoyed piping hot, with lavash for dipping. Many Armenians sprinkle it with extra garlic and pair it with vodka for a complete traditional experience.

Khash is more than just a dish it’s a cultural experience that embodies Armenian hospitality. Whether you’re looking for a unique winter comfort food or a taste of Armenian tradition, this slow-cooked delicacy is a must-try!