Khash (dish)


Khash is a traditional dish made from a boiled cow or sheep parts, which might include the head, feet, and stomach. It originates from Armenia and is considered one of the oldest Armenian dishes.
In addition to Armenia, khash and its variations are also found in several other countries, including Afghanistan, Albania, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Mongolia, North Macedonia, Turkey, and some [Arab states of the Persian language|Persian Gulf|Persian Gulf countries].

Etymology

The name khash originates from the Armenian verb, which means "to boil". The dish, initially called khashoy, is mentioned by a number of medieval Armenian authors, including Grigor Magistros, Mkhitar Heratsi, and Yesayi Nchetsi.
The Persian designation pacha stems from the term, literally meaning "trotter". The combination of a sheep's head and trotters is called, which literally means "head trotter" in Persian.
Khash is known by the derivations khashi it is also known by other designations, namely pacha, kalle-pache, kakaj šürpi or serûpê.

In the South Caucasus

In the medieval Armenian medical textbook Relief of Fevers, khash was described as a dish with healing properties, e.g., against snuffle. It was recommended to eat it while drinking wine. In case of ailment, khash from the legs of a yeanling was advised.
Armenian khash is prepared using boiled cow or sheep parts such as the head, feet, and stomach. Typically consumed early in the morning during the winter season, it is served with garlic, radish and lavash. In Armenia and the rest of the South Caucasus, khash is often seen as food to be consumed after a party, as it is known to be consumed during battle hangovers and eaten with a "hair of the dog" vodka chaser.

In Iran

Kalle-pache consists of a sheep's head and trotters, and is typically seasoned with lemon and cinnamon. Usually consumed as a breakfast soup, kalle-pache is traditional to Afghanistan and Iran.
In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning. It is especially consumed during cold seasons. To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe.

In Iraq

Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking. The stomach lining would be filled with rice and lamb and stitched with a sewing thread. Sheep brain is also included.
Pacha is a common dish for Assyrians to eat around Christmas, but preparations of the dish take a long time.

In Arab countries

The dish is known in Kuwait, Bahrain, and other Arabian Peninsula countries as Pacheh. A variation of that is found in other Arab countries such as in Egypt and is known as kawari', Egyptians eat cow brain and sheep brain.

In Albania

Albania's popular pache consists of a sheep's or any cattle's head, that is boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It is also frequently cooked with cattle feet or tripe. It makes a hot and hearty winter stew.

In Turkey

In Turkish culinary culture, pacha is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of Turkey, such as in Kastamonu, for instance, the term ayak paça is used for cow, sheep, or goat hooves, and the term kelle paça is used for "head pacha". Sometimes the term dil paça is also used for tongue soup, while "meat pacha" is made with gerdan. In Turkey, the word kelle refers to a sheep's head roasted in the oven, which is served after grilling at specialized offal restaurants.

In Greece

The Greek version, called patsás, may be seasoned with red wine vinegar and garlic, or thickened with avgolémono. The Greek version sometimes uses calf feet with the tripe.
Specialized tavernas serving patsa are known as patsatzidika. Because patsas has the reputation of remedying hang-over and aiding digestion, patsatzidika are often working overnight, serving people returning home after dinner or clubbing.

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