Unforgettable recipe from 10 kg of mysterious meat! Traditional khash

Introduction: When you find yourself with a large quantity of mysterious meat, one delicious and unique dish you can prepare is traditional Khash. Khash is a traditional Armenian, Georgian, and Turkish dish that dates back centuries. It is known for its rich flavors and comforting qualities, making it a perfect choice for a memorable culinary experience. So, put on your apron, gather your ingredients, and let’s explore the steps to create a flavorful pot of Khash from 10 kg of mysterious meat.

  • 10 kg of mysterious meat (preferably beef or lamb bones, shanks, and other gelatinous cuts)
  • 2-3 large onions, peeled and quartered
  • 10-12 garlic cloves, peeled
  • 1 tablespoon salt (adjust to taste)
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons vinegar (optional)
  • Freshly squeezed lemon juice (to serve)
  • Fresh herbs (such as parsley or cilantro) for garnish
  • Armenian lavash or crusty bread (to serve)


  1. Preparation:

    • Thoroughly clean the mysterious meat, removing any excess fat or unwanted parts. Rinse under cold water.
    • Place the meat in a large cooking pot, along with the quartered onions and garlic cloves.
    • Fill the pot with enough water to completely cover the meat.
  2. Slow Cooking:

    • Bring the water to a boil over high heat, skimming off any foam or impurities that rise to the surface.
    • Once the water reaches a rolling boil, reduce the heat to low, cover the pot partially, and let it simmer gently for several hours. Khash is traditionally cooked overnight or for at least 8-10 hours to achieve maximum flavor and tenderness.
    • Stir occasionally and add more water if needed to maintain the desired level.
  3. Seasoning:

    • After the long cooking process, remove any remaining foam or impurities from the surface of the broth.
    • Add salt, black pepper, paprika, and cayenne pepper (if desired) to the pot. Stir well to incorporate the flavors.
    • If you prefer a tangy note, add vinegar to the pot and stir.
  4. Serving:

    • Once the Khash is ready, it should have a rich and gelatinous consistency, with tender meat falling off the bones.
    • Serve the Khash in individual bowls, making sure to include a generous amount of broth, meat, and bone marrow in each serving.
    • Accompany the dish with freshly squeezed lemon juice, chopped fresh herbs (such as parsley or cilantro), and Armenian lavash or crusty bread.
    • To eat, take a piece of lavash or bread, spread it with some marrow from the bones, and dip it into the flavorful broth and tender meat.

Note: Khash is traditionally enjoyed as a winter dish and is often served with vodka or other strong spirits to enhance the experience. It is customary to appreciate the unique flavors of Khash while engaging in lively conversations with friends and family.

With 10 kg of mysterious meat, you can create an unforgettable culinary experience by preparing traditional Khash. This hearty dish, with its rich flavors and tender meat, will leave a lasting impression on your taste buds. Remember to take your time, let the flavors develop through slow cooking, and savor the dish with loved ones. So, embrace the mystery of the meat, follow the steps outlined above, and enjoy a truly traditional and memorable Khash feast.

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