Armenian khash is a famous dish. Khash is the first course. According to legend, it has many miraculous qualities, one of them is the sobering effect. It is not for nothing that khash is necessarily served on the third day of an Armenian wedding.
It is necessary
- - 1.5 kg of beef legs;
- - 0.5 kg of rumen;
- - 3 heads of garlic;
- - 1 radish;
- - parsley;
- - basil leaves;
- - tarragon;
- - 2 tbsp. l. white grape vinegar;
- - Armenian lavash.
Instructions
Step 1
Treat the beef legs well and rinse. Cut into small pieces and soak in cold water for a day (the water will have to be changed 5-6 times). After the time has elapsed, rinse the legs well, put in a narrow container, add the cold one 20 cm higher than the product and cook for 8 hours on low heat, covering the pan with a lid loosely. The water will have to be added several times.
Step 2
Rinse the tripe very well, put in a saucepan, add cold water, bring to a boil, remove the scale and cook for about 15 minutes. Drain, rinse the tripe, pour cold water back into the saucepan and cook until the peculiar smell disappears. Remove the tripe, rinse, cut into small portions and send to the broth with beef legs. The broth after boiling the rumen should be discarded.
Step 3
About 20 minutes before cooking, put bay leaf and allspice peas in the broth with hash. Remove the finished beef legs from the pan, separate the meat from the bones. Cut large pieces. Send the meat back to khash.
Important! Don't add salt!
Step 4
Make a garlic dressing. To do this, peel and grind the garlic in a mortar with coarse salt, add half a glass of broth, pour in the vinegar. Make a salad: peel the radish, cut into slices, season with olive oil and salt. Chop the herbs.
Step 5
Serve khash very hot in deep bowls. Place Armenian lavash on the table. Garlic dressing and salt are added individually. In Armenia, khash is eaten from deep earthenware cups on the coals.
