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Khash used to be considered a poor man's dish, but this does not diminish its taste and health benefits. Cooking real khash is a long process, but not at all complicated. First, the meat needs to be soaked well, and then cooked for several hours. This dish is very filling and healthy. Khash is usually served for breakfast and always offered with various greens, garlic and lavash. Everyone salts classic khash in their own plate to taste, but in this recipe, salt is added during the cooking process.

Step 1

Prepare the beef legs for cooking. Cut the well-washed and seared beef legs into portions so that they fit into the pot. Place the beef in a deep container and fill it to the top with water. Soak the legs for about 24 hours. Change the water every 2-3 hours.

Step 2

Start making the soup. Place the soaked and well-washed beef legs in a saucepan and fill them with water so that it covers them by 15-20 cm. Put the saucepan on high heat. After boiling, remove the foam, reduce the heat to minimum, cover with a lid and leave to cook for 8 hours.

Step 3

Finish cooking. Remove the beef from the broth, cool and separate the meat from the bone. Cut or tear the meat into small pieces. Strain the broth through a fine sieve and add any dried herbs to taste. Salt and pepper.

Step 4

Prepare the lavash. Place the lavash on a baking sheet and place it in an oven preheated to 60 ˚C for 5 minutes.

Step 5

Pour the Armenian khash into bowls. Arrange the meat into bowls. Press the garlic through a press and add it to the bowl with the soup.