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Armenian Khash Recipe

Khash is an armenian soup prepared using boiled cow or sheep parts such as the head, feet, and stomach (tripe). Typically consumed early in the morning during the winter season (usually from September to April), it is served with garlic, radish, dried national bread lavash.

Origin & Cultural Significance

The word “khash” derives from an Armenian verb which means “to boil”. The dish was originally called khashoy and is cited by many medieval Armenian authors, such as Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).

It was believed that in medieval Armenia, the aristocrats used to throw out their leftovers, which were later stolen by the poor villagers. They would cook them overnight, making a thick and nutritious broth, and that’s how khash originated.


  • Cows’ feet (trotters) washed, patted dry, picked over for stray hairs and split in two – 3
  • Crushed garlic – 30 cloves
  • Warm flatbread (such as soft lavash or pita bread, for serving)
  • Salt – to taste
  • Chopped parsley – 1 cup

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