Hash
Khash is one of the oldest Armenian dishes that have spread throughout the Transcaucasus. From ancient times, the custom to eat hash has been preserved completely separately from all other dishes, and early in the morning for breakfast or even before breakfast, on holidays.
1.5 kg of beef legs
500 g of scars
2-3 heads of garlic
1 radish
Scorch the legs, scrape, rinse several times, cut them lengthwise and put them for a day either in running water, or pour cold water and change it every 2-3 hours. Then rinse again, transfer to an enameled basin, pour water so that it covers legs with a layer of 15-20 cm, and cook over low heat.
Clean the scars, rinse, pour cold water and cook until a specific smell disappears (determined by the breakdown), then pour the broth, and rinse the scars with hot and cold water, chop finely and add to the boiling legs. Continue to cook hash over low heat without salt, avoiding strong boiling, removing foam until the meat is separated from the bones and the scars become soft.
Season the ready-made hot khash with salt, cover with chopped garlic or dilute the crushed garlic in the broth and serve separately. They eat khash, eating grated radish, spicy herbs (basil, parsley, tarragon) and pita bread.
Khash is one of the oldest Armenian dishes that have spread throughout the Transcaucasus. From ancient times, the custom to eat hash has been preserved completely separately from all other dishes, and early in the morning for breakfast or even before breakfast, on holidays.
1.5 kg of beef legs
500 g of scars
2-3 heads of garlic
1 radish
Scorch the legs, scrape, rinse several times, cut them lengthwise and put them for a day either in running water, or pour cold water and change it every 2-3 hours. Then rinse again, transfer to an enameled basin, pour water so that it covers legs with a layer of 15-20 cm, and cook over low heat.
Clean the scars, rinse, pour cold water and cook until a specific smell disappears (determined by the breakdown), then pour the broth, and rinse the scars with hot and cold water, chop finely and add to the boiling legs. Continue to cook hash over low heat without salt, avoiding strong boiling, removing foam until the meat is separated from the bones and the scars become soft.
Season the ready-made hot khash with salt, cover with chopped garlic or dilute the crushed garlic in the broth and serve separately. They eat khash, eating grated radish, spicy herbs (basil, parsley, tarragon) and pita bread.
Comments
Post a Comment