AtaliP › Blog › ✍ Hash (Hashi) - The most ancient and deservedly recognized remedy in the world for revitalizing the body after Abundant Solemn Libations! ⛄

Dear Readers,
On these pre-Christmas days, there is one more for you, long since stolen on the Internet...
my Author’s recipe!
(After New Year’s jellied meats, it’s even easier to purchase the necessary ingredients and
you’ll still have time to prepare everything...)

Doctors consider it wrong to drink alcohol in the morning after yesterday...,

but this dish is simply inseparable from 2-3 glasses of Vodka (or Chacha) with the first or second bowl of this delicious life-giving soup
- this is an integral part of the taste sensations received from Khash,
especially that then, in the coming hours,
all sense of alcohol consumption disappears -
a waste of money -
such a memory arises that the more you drink while snacking on Khash,
the more sober you become...
(specifically using this effect for the previously eaten Khasha (Khashi)
the owners, Armenians and Georgians don’t get drunk for so long during huge feasts!...)

The unique recipe uses Frontal Beef Shanks,
but we don’t have them on sale here in Riga.
Either they are one hundred percent processed by our manufacturers into something useful and medicinal,
or someone smart has arranged their export to Armenia and Georgia
- to provide additional raw materials for those specialized Khashnys - I don’t know this,
but the fact remains a fact in our opinion, Until recently, the largest in Europe,
the Riga Central Market, did not have Beef Legs 👓 ...
Therefore, we had to change them to the highest part of the Beef Leg,
the so-called Osso Bucho (soup marrow bone with a small amount of meat).

Because I don’t use Legs-Shanks, this has somewhat simplified
the already labor-intensive process of making Khash,
because the Legs-Shanks are first cleaned,
chopped into pieces,
changing the water a couple of times, soaked for a long time (12-24 hours),
then cleaned again ,
during 2-3 hours of preparatory cooking,
the water is drained two or three times and
painstakingly washed along with the pan 💪 ...
and only later - boiled with the tail and cooked tripe...

The little meat in my version of Khasha added flavor, and the marrow bone and tail were fully responsible for the task of providing the rich broth with binding extracts.
As expected, my Khash receives its healing extracts in full from the Tripe.
Over time, a development has developed 👌
which I would like to share with you 🍜:

😊 ✍ Khash
We buy at the market the Main Ingredient - Washed Tripe (a piece of Beef stomach) a little more than 1 kg,
one Beef Tail and
a soup (with Marrow Bone) part of the Beef leg - Osso Bucho - a little more than 1 kg.

First, wash the Tripe and,
having filled it with Hot Water,
put it in a Large vessel to Soak.

Wash the Meat and Tail, cutting it into pieces.
We put it in a Huge 7-liter Saucepan with a thick Thermo-accumulating bottom
(suitable from any manufacturer, and not just from the Mercedes of cooking! ...) ,
fill it with Cool Water,
bring to a Boil and Cook for 10 minutes.
Drain the water,
Carefully wash the pan and the Meat with pieces of the Tail,
Put them back into the pan and, bringing to a Boil, Reducing the Fire,
begin to cook the Khash on a Slow fire, removing the foam and scale from time to time.

In the meantime, wash the Tripe again,
cut it into Two Large Pieces
(only to fit in the pan

- small pieces are more difficult to clean in the upcoming processing!) and bring to a Boil in a 2nd Large pan with water.
After cooking for 10 minutes, drain the water.
Pour in Cool Water again and bring to a boil,
cook for about 30 minutes, drain the water.
Once again, Fill with Cool Water
and bring to a Boil again, Cook the tripe for about 30 minutes...

Next, having cooled the Tripe with Running Cool Water,
use a Knife until it is white, clean it from both sides 💪 ...
Cut the cooked Tripe into pieces approximately the size of a matchbox,
add them to the main pan and cook further along with the Meat and Tail.

After about 4.30 hours, add boiling water (It’s better not to add it later, because it will worsen the taste of the dish!) .

During cooking, no salt, no spices, no roots, no herbs are added to Khash,
but I still couldn’t resist a gag and
after 6 hours of cooking I add 1 tsp.
dry Fennel seeds (this Natural seasoning is very suitable for making Savory Soups!) 👍.

After 6.30-7 hours, when the meat is one hundred percent separated from the bones,
remove the bones
to lighten the broth, stirring it all the time,
pour in 50-70 ml of cool milk or water in a narrow stream
and after 10-15 minutes finish cooking Khash.

We clean, wash and grate the Radish on a large grater.
To make it juicier, salt and press it.

Dry the Lavash slightly in the microwave.

We clean two heads of garlic, remove harmful cores,
finely chop and put in a bowl,
add 1 tbsp. Large Salt, 1 tbsp. Broth and stir.

😊 Consumption procedure:
Put (any Sam) Pieces of Dried Lavash and Garlic-Salt mixture into a plate,
Pour in the Hot Khash and mix slightly.
We drink a Glass of Cool Vodka (or Chacha) 🍷 and start eating Khash 🍜,
snacking on Regular Narrow Lavash with Grated Radish Wrapped in it.
We stretch the second glass a little at a time until the end of the rapidly emptying first plate.
Here we fill the second one and
realize the pointlessness of the upcoming consumption of Alcohol,
because the Healing Extracts of Khash have already begun to act and
you are recovering almost before your eyes! 👍

We eat the second portion of Soup evenly
to muffle the smell of garlic. We eat a sprig of Parsley.

WITHOUT A CAR we cheerfully solve current affairs...

And in the evening we suddenly notice that we are, like a magnet 👃,
drawn to repeat the Function of Eating the remaining Tastiest Khash 👍

I congratulate all Orthodox Christians on the upcoming Christmas! ⛪🎄 🍻🍡⛄

Russians & Sympathizers,

and the Coming of the Year of the Dog are ahead 🐺🍗 😊 …

Dear Readers,
Pressing the Like and D-Repost Keys on Drive is welcome and
Adds Not a Bad Mood for You! 👍 🍻 😊

Khash: whose national dish

Caucasian cuisine is distinguished by a huge variety of dishes. But every food has its own national origin. Ethnographers had long debates about who discovered soup made from beef or lamb legs. We will find out whose national dish is khash in the article.

Etymology of the name

Whose dish is khash? The answer is simple: the word “khash” has Armenian roots. The first component is “hashel”, which means “cook”. It soon began to spread into the Turkish and Georgian languages, which began to create confusion in the origin. In the first literature, the word began to be called either “hasha” or “hashu”. The modern interpretation emerged in the seventeenth century.

History of origin and modern options

For a long time, farmers and the poor picked up beef legs that were thrown away by the rich as worthless and secondary products, but when boiled they became a very nourishing and tasty soup. When people began to hear about khash as a pharmaceutical product with a specific smell, the upper classes began to eat this dish, and then it began to appear in the best restaurants in Armenia.

The food was spread further and further and different versions of a thick broth were obtained, tails, tripe and other bones were added. In Azerbaijan, Turkey, and Georgia, recipes were somewhat transformed to suit their national identities, preserving the main ingredients, as well as the sequence of cooking the dish. Europeans replace beef with pork and make vegetable versions.

How to eat khash correctly

“Khash doesn’t like three things: cognac, ladies and toast”

In Armenian traditions, soup should be eaten according to this ritual:

With a glass of vodka. “Empty” food or other alcohol is inappropriate.
Ladies are not allowed to smell like garlic, men are not forbidden.
Classic toasts are prohibited. They differ in long and philosophical ideas, and the broth must be eaten hot.

What do you eat khash with?

One soup is not enough to fill you up. Housewives serve khash with:

lightly dried pita bread;
half a loaf of bread;
snow-white radish;
salted cheeses;
salty and marinated snacks.

How does khash benefit your health?

Times are changing, now ladies, and even children, eat it at any time of the year or day, because it is known as an irreplaceable assistant in the treatment (the process of alleviating, removing or eliminating symptoms and diseases) of almost all diseases. The usefulness of the product became clear back in the 12th century in the medical book “Consolation for Fever.” Gelatin and garlic in the soup help with these options:

diseases of the musculoskeletal system;
brittle, weak hair and nails;
hangover;
bloating from overeating;
weakening of the immune system.

How to cook khash at home

Armenian soup is also noted for its ease of preparation, but you will have to spend a lot of time preparing the main ingredients. Beef bones should be soaked for a day, and the stew itself should be cooked for about 6 hours.

Cutting beef legs and tripe.
Finding them in ice water.
Making broth until the meat part is separated from the bone part.
Making a sauce consisting of garlic, salt and broth.

Preparation of main ingredients

Before you start preparing the soup, you need to deal with the secondary residues and legs of the cattle. Armenian housewives use frontal hooves, because the hind hooves retain a specific smell for a long time, which is not washed out or eroded after cooking. If you have a domestic cow or you had to take whole legs from the meat department, then you need to create it like this:

Get rid of wool and lumps of dirt in a gas burner, thereby turning the excess into resin.
Treat with boiled water.
Remove burnt areas of the leg with a knife or razor, and also clean places that are difficult to reach.
Rinse again in boiled water, then in cool water.
Clean with a brush. The main thing is not the stiffness of the brush, but giving whiteness to the hooves.
Wash the hooves and use a kitchen ax to divide them into several parts along the lines of the tendons, then cut them in half.

If you are preparing Armenian soup with tripe, which is rich in beneficial substances, you need to create it like this:

Wash well in tap water, chop into the required number of pieces.
Heat with boiling water, clean from excess (dirt, upper layer of epithelium (Epithelium lat. epithelium, from ancient Greek - - super- and - nipple of the mammary gland) and lard).
Dip again in cool water and marinate in a salty solution (proportion of 50 grams of salt per liter of water).
Subject the tripe to additional treatment by immersing it in a solution with potassium permanganate for half a day, then cover it with table salt with large grains of sand and wait at least an hour.

After all the procedures have been completed, you can start cooking. If you are ready to spend more than a day eating, pay attention to the traditional recipe.

Regular recipe

Making khash takes a little more than a day (1 day and 6 hours). Prepares for 12 people. The energy value of food is 143 kilocalories per 100 grams.

4 beef legs, previously cleaned of excess dirt and wool; whole head of garlic; a pinch of salt"

To begin with, the legs are cleaned of festering parts of the skin and cut into the required number of parts. Then they need to be placed in a huge pan filled with cool water for the whole day. It is necessary to change the water from time to time (any two or three hours).

The next day, soak your feet in water and place them on the stove. Wait until it boils and collect any unnecessary foam. Then switch to low mode. The meat should fall off the bones after 6 hours.

While cooking is taking place, you need to create the sauce. To do this, chop the garlic and mix it with salt, one tablespoon will be enough. Add a little broth and pour into the gravy boat.

Before serving, pour the khash into a deep plate. Lavash, sauce and radish will be an irreplaceable appetizer.

Conclusion

Khash is the main signature among other Armenian dishes. The taste is reminiscent of jellied meat, but in a hot form. When you are in Armenia, be sure to try the local food, especially this excellent rich broth!

Georgian Khasha recipe - how to prepare it correctly?

The most ancient historians claimed that Ayos (the ancestor of the Armenians) and Kartlos (the ancestor of the Georgians) were siblings. Maybe this is where these peoples have a lot in common. A common tradition that connects these two cultures is the ceremony of receiving khashi - a beloved male dish of both Armenians and Georgians. Now we will tell you the recipe for Georgian khashi at home.

Hashi is one of the ancient dishes

1 Hashi is one of the ancient dishes
2 How to cook khash at home - a regular recipe
3 How to eat khash correctly

Khashi was first mentioned in Armenian sources of the 12th century, but it is possible that it was understood since pagan times. In Armenian “hashel” means to cook, in Georgian this root, only slightly modified, forms the word “moKHARShuli” - cooked. Khashi is one of the few Georgian dishes that, through centuries, without modification, has reached our days.

The guess about the appearance of this dish, and most likely it is correct, connects this dish with the tradition of sacrifice, which still exists in Armenia. Only rich people allowed themselves to sacrifice bulls to the gods. When processing the carcass, donors threw out unusable parts: drumsticks with hooves and tripe (tripe). The poor people picked up the discarded “goods”, and after a long, necessary processing, boiled them and ate them along with the broth. This is how a dish arose, the making and eating of which became the same ritual event as a sacrifice. That’s why khashi is called “the poor man’s dish.”

Time changes everything, it introduces individuality even into national cuisine, but hashi managed to reach our days through the centuries in almost constant form. The descendants of those who picked up the discarded pieces of the carcass also savor and enjoy hashi, just like their forefathers. The dish has become not only a favorite, but now for all segments of society, it has given rise to the tradition of eating khashi.

Apart from its high calorie content and satiety, khashi is healthy from a medical point of view. In the Caucasus, it is recommended as a rehabilitation dish, after fractures, not only by healers, but also by certified doctors.

How to cook khash at home - a regular recipe

Hashi is not one of the dishes that does not require time and effort to prepare. It won’t work out easily and quickly, even at the moment, when you can buy already cleaned legs and even tripe in stores.

This is not mind-blowing, because according to the hashi recipe, the ingredients require painstaking and long-term processing. And there are only two of them, if you don’t count water:

beef legs - from the joints of other animals, khashi is not prepared;
tripe (beef stomach) - requires long-term and painstaking processing.

Both the cooking process and the preparation of the ingredients itself, and the removal of hair and upper layers of skin, takes a long time. Almost two days are required just to prepare the scar. After cleansing with hot water and scraping out the inner dark layer of tripe, pieces of tripe are soaked in water, which is changed every 2-3 hours. To eliminate the nasty aroma, add a little vinegar to the water.

When the nasty smell is eliminated, the scar is cut into slices. The legs are also split into portions. To do this, use an ax or a hacksaw to cut the alloy. In any case, the leg is divided into 3-4 parts.

The cooking process continues for a very long time. A lot of water is poured in, 20-30 cm above the “meat” pieces. Usually, khashi is put on the stove in the evening, and by morning it is ready. Watch the cooking before the water boils: you need to remove any foam that forms. After the water boils, reduce the heat and you don’t have to approach the pan.

The degree of readiness is determined by the legs, how the “meat” peels off the bone - the hashi can be served.

Next come national individualities. In Georgia, to give the dish a “pleasant” look, some cooks add a little milk half an hour before turning off the stove.

Hashi is served hot and fresh. Before serving, there should be on the table: a salt shaker, crushed garlic diluted with khashi broth, vodka (chacha) and bread.

How to eat khash correctly

Hashi is a common morning dish during the cooler seasons (autumn, winter and early spring). It is served early in the morning at sunrise. In all this, certain rules are observed:

It is not customary to eat khashi alone and even with family; neighbors, relatives, and friends are invited;
those invited do not go “empty-handed”, they bring with them vodka (chacha) or a head of garlic;
Unlike Armenia, in Georgia khashi is eaten with a spoon in a watery form;
this dish does not tolerate a long feast;

Hashi is a good hangover reliever. Therefore, it is a favorite dish for men, especially if the man drank a lot the other day.

Because this dish is high-calorie and rich, the feeling of fullness lasts for a long time.

Hashi contains a huge amount of chondroitin, calcium and other microelements needed for joints, so it is a good preventative against almost all diseases.

It is not customary to add greens and other spices to Georgian khashi, but some fans add ground hot pepper and bay leaves.

If previously ladies did not sit down to eat khashi at the table with men, at the moment this gender inequality has been virtually eradicated. But representatives of the weaker sex, mostly city dwellers, voluntarily give up hashi. Without garlic, this dish loses its own special taste, and eating garlic early in the morning... only a man can afford this, and not just anyone.

Due to the specific aroma of garlic, employees prefer to eat khashi on weekends, when there is no need to talk with employees, bosses or customers. In some large families, eating khashi turns into a pleasant tradition, when all the children and relatives often gather in the house of the elder of the clan.

There is one more aspect due to which not every person is ready to eat khashi - tripe. Some people are disdainful of this ingredient, although they realize that it is carefully purified. In addition, despite the painstaking processing, the specific smell of the scar remains.

Be that as it may, if previously khashi was eaten mostly by poor farmers, now everyone, regardless of social status, loves this ignoble, but very tasty and healthy dish.

Khash is one of the ancient Caucasian dishes. Usually, this hearty soup is eaten early in the morning - it gives energy almost for the whole day.

pita
green onion – 1 bunch
2 kg beef legs
2 small heads of garlic
basil
parsley
1 radish
salt

STEP-BY-STEP COOKING RECIPE

Key words

Khash is a specially prepared soup made from tripe and garlic.

The basis of the Lenten cuisine of the peoples of Transcaucasia is beans, nuts, vegetables, and the freshest greens. .

Yes, it tastes better with tripe.

I love khash, but I always add tripe.

From Wikipedia and official sources: Etymology of the name In Armenian, the name of the dish comes from խաշել [hashel] - to cook[12]. From the Armenian language the word later moved into Turkish[13] and Georgian[12]. In Armenian literature, broth has been mentioned in the form of hashou or hashoi since the 11th century (for the first time in Grigor Magistros), the modern form of khash has been known since the 17th century (in “Ephimert”)[12]. Mention in literature In the Armenian medical book “Consolation for Fevers” (1184), some recipes mention meat broth under the name “khashoi” or “hashu”. For example, in the chapter “On a one-day fever due to a cold”, it is recommended to eat “hashoi” from the meat of a kid, and in the chapter “On a one-day fever due to troubles and sorrow” - “hashu” from the feet and thighs of a kid[14]. Meat broth under the name “khashoy” is also mentioned by several Armenian interpreters and grammarians of the 11th-14th centuries (Grigor Magistros, Esai Nchetsi, Hovhannes Erznkatsi, etc.)[12]. This is combined with the presence in the Armenian translation (5th century) of Dionysius of Thracia’s “Grammatical Art” of the word “hoshyun” (Armenian խաւշիւն = rustle of leaves). Some later interpreters of Dionysius considered that there was a typo in the word and corrected it to “hashoi”, thus giving a completely incorrect interpretation of this fragment[15]

Read also: Adjika without vinegar

Khash, by its origin and name, is a Turkic dish. The name “khash” itself comes from the Turkic word “hashil”, which is translated into Russian something like this: clot, mucus, slurry, slurry, brew, or, more simply put, a semi-liquid viscous mass. This word is also in the Azerbaijani language.

The most delicious khash is prepared in Azerbaijan, I’ll say it as a Russian one. And I ate it in Armenia and in other countries and towns. Azerbaijanis are real gourmets and skilled in making not only khash, but also the state Azerbaijani dolma, pilaf. Also, their lavash is very tasty Azerbaijanis use it from a tandoor. The baklava and recipe are very tasty. I recommend it to everyone.

Very useful tips everything turned out great

Khash is a wonderful dish; when I married an Armenian, I learned how to cook it. Everyone puts salt, garlic and dried pita bread on their plate. We do not add tripe, because... It’s hard to find it in our town (And my great-grandmother didn’t even add salt to the jellied meat when cooking.

havai hash everything will be a blast

I’m not a drinker at all, but it’s no problem not drinking good vodka with khash. In Armenia, men would come before dark and anyone would come with a bottle of vodka. The meal began with the words “bari luys” - with other words good in the morning. Khash is an event, not just eating food. Here the person demonstrated his involvement in a special, one might say rite/action. Man demonstrated himself and showed himself to be a social being. A man with a big letter.

The HASH that was cooked and eaten in Baku was made by Armenians. True, there was no Armenian lavash; they had to dry out snow-white bread cut into cubes. And what is HASH without dried Armenian lavash. )))))) First they salt it. Garlic is added later. Everything is to taste. And then crumble the dried “dry” pita bread. Some people eat with their hands, using “wet” pita bread. Absolutely, narrow Armenian lavash is very important in Khasha. Without him, it won't be HUSHA! HASHA season opens with cold weather! Bon Appetit everyone!

To speed up the process, khash can be cooked in a pressure cooker. It will not be as light but very rich and you only need to cook for 2 hours. And the most delicious GREEK KHASH is made from the head of a bull or cattle.

Khash is not a soup. Don’t insult him with such a comparison. This is a special dish. And calling it soup is akin to calling doshirak pasta carbonare.

Alena, I believe that in the entry dated April 24, 2014, 0-05-10, your interlocutor believed that tripe should also be added to the khash. As for me, this is not at all necessary; Well, there are approximately the same number of recipes for khash as there are recipes, for example, for moussaka in Greece

Well, tell us what main ingredient is missing and share the correct recipe! Otherwise the reproaches turn out to be unfounded.

this is not khash but beef soup) one ingredient is missing and the main one is missing and the recipe is not correct!

Khash is a good dish))))) I eat it and recommend it to everyone.

Mmm. I love khash. yes with garlic)) being a little girl, grandma always cooked me this wonderful soup) not our national dish (we are Chuvash), but she cooks it well)

HASH is a healing remedy for the SOUL, and later for the body. Eat - do you want to argue?

what and why are all these disputes about? if one person respects another and it doesn’t matter what civilization he is, and all dishes are international if they are prepared with soul. Or am I wrong? Every nation has identical dishes and everyone cooks it correctly, not because the dish comes from those places, but because it can be prepared this way only due to local criteria.

these two peoples and the duduk have not been able to divide for many years)))))))))))

It seems to me that the most popular recipes are the recipes of poor people, of whom, unfortunately, the majority are. In these recipes, there is no point in enjoying the taste of the dish and setting the table, and not thinking about food all day long. Therefore, the food of the poor is high-calorie and filling. And argue about Whose khash tastes better? Armenian or Azerbaijani is just stupid. Let's say that pizza, fondue and the same khash are synonymous with post-holiday soup. By the way, all respondents say that khash is just not bad after the holidays.)))

I was born and raised in the glorious city of BAKU. Russian scion of the Azerbaijani people and brother of the Armenian people! My worldview, there is no need to divide which HASH is the best! For me, the best one is the one you cook yourself and put into its soul! Khash prepared by your mother is nothing.

Yes, this is not the hash that my father prepares, this is a faster Europeanized version, and there’s not much to it. meat AND THE REAL AZERBAIJANI HASH IS REALLY SOMETHING AMAZING IN ITS QUALITIES. THIS MEDICINE RESTORES JOINTS, HELPES FUNCTION OF BONES, IMPROVES THE OVERALL TONE OF THE BODY. TESTED. Azerbaijanis have their own recipe for HASH, Armenians have their own, Ukrainian jellied meat is similar to HASH, Russian cuisine also has a similar dish. There is no point in shouting that KHASH is the 1st people's software (that is, software - a set of programs for computers and computing devices) TO ME EVERYONE HAS THEIR OWN RECIPES FOR REAL KHASH, BUT EVERYONE CONSIDERED THEM AS A DELICIOUS DISH. AND EXTREMELY USEFUL.