Poor man's food "Khash". Traditional Khash soup recipe | KHASH Armenian traditional dish / ԽԱՇ

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#ArmenianKhash #Khash #Khashdish-
The name khash originates from the Armenian verb xašel (խաշել), which means "to boil".The dish, initially called khashoy, is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).

Khash is a purist meal with great parsimony in ingredients. The feet are depilated, cleaned, kept in cold water in order to get rid of 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.[citation needed] No salt or spices are added during the boiling process. The dish is served hot. One may add salt, garlic, lemon juice, or vinegar according to one's taste. Dried lavash is often crumbled into the broth to add substance.[citation needed] Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress. The meal is almost always accompanied by vodka (preferably mulberry vodka) and mineral water.
In the medieval Armenian medical textbook Relief of Fevers (1184), khash was described as a dish with healing properties, e.g., against snuffle. It was recommended to eat it while drinking wine.[4] In case of ailment, khash from the legs of yeanling was advised.[5]

Formerly a nutritious winter food, it is now considered a delicacy, and is enjoyed as a festive winter meal. Modern-day convention in Armenia dictates that it should be consumed during the month that has an r in its name, thus excluding May, June, July, and August (month names in Armenian are derivatives of the Latin names).

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