What is hash? Recipes of Armenian cuisine

In this article we will tell you what is hash, and how to cook it properly at home. It's about an ancient Armenian dish, which is widely spread and very popular in the Caucasus and the Transcaucasus.

What is hash?

This is a traditional Armenian soup made from animal production waste - cicatrix, tails and legs. Usually it is made from veal or beef, but there are dishes made from lamb, pork and even chicken. The cooking season of this dish is also very important. For example, in summer a rare housewife will take care of cooking khasha, but in the cold season this dish is very popular. It is believed that this soup should be eaten in the early morning in order to gain strength for the work day. They also say that khash saves from the consequences of a tumultuous feast and allows you to get rid of unpleasant symptoms. It is worth mentioning that the indigenous people eat this dish with their hands, scooping up the pita with the pita. However, foreign tourists can use a spoon, and this action will not cause the owners of condemnation. Quite often, soup is served with local vodka, and, despite the early time, it is not accepted to refuse it. Now that we have told you what is hash, you can go to the recipes for its preparation.

Preparation of ingredients

Since this dish uses products that are rarely seen on our table, we want to talk about them in more detail:

• Legs - for the soup, only the front legs are taken, since the rear ones have a persistent unpleasant odor (for all understandable reasons). Then the semi-finished product should be scraped off, as it should be washed and soaked for two hours. In the homeland of the khasha the housewives put their feet in a net and put them in a mountain stream for a day. Then they should be scraped off again, washed and boiled in a non-oxidizing container.
• Scar - this ingredient is also cleaned several times, washed and boiled in water until the unpleasant odor disappears. Note that a qualitatively crafted scar is rare. Therefore, there is always the risk of spoiling the "unrepeatable" ambre of the whole dish.
• Tails - some connoisseurs use them instead of the rumen to give the meat taste and the necessary fatness to the khash.

Hash of beef

No matter how difficult it may seem, you can cook unusual soup at home. Just carefully read the instructions on how to cook hash, and follow it:

• Beef legs (one and a half kg) divide by joints. Try not to use an ax for this purpose, otherwise the broth will turn out to be too fat. Do not forget to scrape off all traces of burning that remain after singing feet.
• Similarly, at the joints, cut the beef tail.
• Put the products in a saucepan, pour them with water and cook over medium heat for one hour. After that, the broth should be drained, wash the legs and tail under running water, and wash the pan.
• Fill the food with water again and put them to simmer for a slow fire for seven or eight hours.
• In the morning, remove the tail and legs from the pan, and add half a liter of water to the broth.
• Cut all the meat from the bones and chop it.
• Chop the garlic (three or four cloves per serving), cilantro and parsley greens.

Finished dish salt, pepper and pour into plates. Serve to the table with chopped meat, greens and cold vodka. Do not forget to cut thin lavash, which you can also cook at home. To do this, just knead the dough from water, flour and salt, and then bake cakes in a dry frying pan.

Lamb khash

As you can already see, this exotic Caucasian soup is prepared for a very long time. However, the result will surpass all your expectations. To make Armenian lamb from mutton, you will need:

• Mash neck (one and a half kilograms) thoroughly rinse, make deep incisions to the bone and put on the stove to cook. Boil the boiling water, pour a new one and bring it back to the boil again. Repeat the procedure several times.
• While on low heat broth is brewed, form a gauze bag and dip it into the root of parsley, bay leaves and bell peppers. Immerse the spices in a saucepan.
• Cook the meat for three or four hours, then remove it from the broth and cut into small pieces.
• In a mortar, rub garlic and salt at a rate of three cloves per serving.

Soup hash is ready. Now it can be served to a table with chopped herbs and thin lavash.

Hash of beef legs

This time we offer you to prepare Armenian soup on a strong broth according to the original recipe. How to cook khash? Description read below:

• Two kilograms of beef legs are scorched, and then clean with a stiff brush. After that, they should be divided into several parts. If you've never done this before, then ask you to help the butcher in the store or on the market.
• Fold the legs into a saucepan, fill them with water and leave alone for one day. Do not forget to change the water every three hours.
• Prepare the prepared legs again under running water and fold them into a large saucepan. Pour water so that it rises above the product by 15-20 cm.
• Put the dishes on a strong fire, bring the liquid to a boil and remove the foam. After that, reduce the fire and cook khash for about seven or eight hours.
• With the help of noise, remove the bones, allow them to cool, and then cut all the meat. Cut large pieces into several pieces.
• Broth strain through a sieve, return the meat to it and again put the soup on the fire. Salt to taste.
• Grind two heads of garlic, basil and parsley finely chop, one radish grate. Fold all the prepared foods in one bowl.
• Lavash cut into squares and dried.

Soup khash pour over plates, serve prepared herbs, spices and lavash sheets.

Hash in Baku

As you know, in each locality the national dishes are cooked in their own way. So the Armenian hash can be done in several ways. The recipe for Baku soup read below:

• Thoroughly clean with a knife and wash the beef hooves, and then put them in a large saucepan and pour water. Cook the legs on the fire for at least two hours.
• Add in the pan two peeled bulbs, salt and cook for an hour and a half.
• Extract the hooves, separate the meat from the bone, and strain the broth.
• Cut the pieces of meat finely, return them to a saucepan and bring the soup to a boil.
• Peel the garlic head from the peel, chop it and put it in a saucepan.

Hash is a simple dish, so it remains to mix, pour into plates and decorate with fresh herbs.

Khash in Tbilisi

Here is another recipe for this popular Armenian dish. To properly prepare it, you should consider some features. The soup recipe is as follows:

• Scrape carefully the lamb or beef legs, divide by joints and put in boiling water.
• Then send and treated scars.
• As soon as water boils, it should be drained and pour boiling water instead (10-12 glasses).
• Cook the food until the broth thickens and the meat begins to move away from the bones. All this time, watch the soup and take off the foam that appears on it.
• In a separate dish, put chopped meat, finely chopped fresh herbs and chopped garlic, mixed with a small amount of salt.

There is another way to prepare the khash in Tbilisi:

• Prepared ingredients put in a suitable container and pour in milk.
• Cover the pan with a lid and leave for five or six hours.
• When the specified time has passed, drain the milk, and pour the products with water and quench for a quarter of an hour.
• Drain the broth, pour water into the pan again and repeat the procedure several times.
• In the end, pour the ingredients with boiling water and cook until ready for five or six hours.
• The legs and a scar extract, strain the broth, and chop the resulting meat.

Khash is a dish that came to us from the depths of the centuries, so by tradition it should be eaten by hands. So do not forget to serve lavash, cut into large squares and slightly dried in a dry frying pan.

Conclusion

We have told you in detail what is hash and how to cook it. Therefore, you can easily make it at home, if you use our recipes.