Khash, or “The Armenian Winter Broth,” is one of Armenia’s most famous national dishes. You should definitely try Armenian khash if you want to eat a rare, tasty, and satisfying breakfast soup. This particular soup has not only a fascinating preparation practice but also a specific way that it is enjoyed.
The word khash derives from the Armenian verb khashél, meaning “boiling.” The dish has been made by Armenians for centuries. In their works, several Armenian medieval writers, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), Yesayi Nchetsi (13th century), mentioned khash.
Khash is a dish that is now popular in many other countries, including Georgia, Azerbaijan, Bulgaria, and Turkey. But it is only in Armenia that you can find special ways of consuming khash.
About Armenian Khash
It is understood in Armenia that khash should be eaten with alcohol, usually vodka or “tti oghi” (mulberry vodka), which helps digest this heavy food. You probably won’t find a family that serves alcoholless khash. It is inherently unreasonable.
Most Armenian cooking specialists say eating khash requires certain sophisticated skills. You’ll have to add salt and garlic to your taste first. The feet (the meat of the feet) should be separated from the soup plate and put on another plate after that. To keep it warm, the meat is then covered with soft lavas. Dried lavash is crumbled into the soup until it becomes like a sponge to everything.
Khash is very safe and useful, as it is filled with vitamins. Armenians claim that khash is extremely good for bones. There are several vitamins and minerals which can be found in Armenian khash. These are Vitamin A, Vitamin C, Iron, and Calcium.
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