📝 About This Recipe
Khash is a legendary, ancient dish from the Caucasus Mountains, celebrated for its rich, gelatinous broth and communal spirit. This slow-cooked masterpiece transforms humble cow feet into a silky, savory elixir through a patient, overnight simmering process. Served traditionally in the early morning, it is more than a meal—it is a ritual of warmth, healing, and shared history that demands patience and rewards with deep, primal flavors.
🥗 Ingredients
The Broth Base
- 4 kg Cow feet (cleaned, singed, and cut into large joints)
- 1 kg Beef shanks or marrow bones (optional, for extra body)
- 10-12 liters Cold filtered water (enough to cover the meat by several inches)
The Garlic Infusion
- 3 heads Fresh garlic (peeled and finely crushed)
- 2 tablespoons Sea salt (to be used for the garlic paste)
- 1/2 cup Warm broth (taken from the pot before serving)
Traditional Accompaniments
- 10 sheets Dried Lavash bread (must be very dry and brittle)
- 3 large White radishes (peeled and thinly sliced)
- 1 bunch Fresh herbs (cilantro, parsley, and tarragon)
- 2 cups Pickled vegetables (such as cauliflower, peppers, or cabbage)
👨🍳 Instructions
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1
Begin the preparation 24 hours in advance by thoroughly cleaning the cow feet. Scrape any remaining hair or dark spots with a knife and rinse under cold running water.
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2
Place the cleaned feet in a very large pot and cover with cold water. Change the water every 2-3 hours for a full day; this removes impurities and ensures a clear, white broth.
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3
After the 24-hour soak, drain the feet one last time. Place them in a large stockpot (at least 15-20 liters) and cover with fresh cold water.
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4
Bring the pot to a vigorous boil. Let it boil for 15-20 minutes, then drain all the water and rinse the feet again. This 'blanching' step is crucial for a clean flavor.
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5
Return the feet to the pot and add the 10-12 liters of fresh filtered water. Bring to a boil, then immediately reduce the heat to the lowest possible simmer.
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6
Skim off any foam or fat that rises to the surface during the first hour of simmering using a fine-mesh skimmer.
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7
Cover the pot partially and let it simmer overnight (at least 10 hours). Do not add salt or any seasonings to the pot; Khash is traditionally cooked completely unseasoned.
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8
The Khash is ready when the meat easily separates from the bone and the broth has become thick, silky, and slightly opaque.
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9
While the broth finishes, prepare the garlic sauce by pounding the garlic cloves with salt in a mortar and pestle until a smooth paste forms, then stir in a ladle of the warm broth.
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10
Prepare the table with bowls of sliced radishes, fresh herbs, and piles of dried lavash. The bread should be crumbled into the broth by each diner.
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11
To serve, place a piece of the tender meat and bone in a deep bowl and ladle the hot, steaming broth over it.
💡 Chef's Tips
Soaking the feet for a full 24 hours is the secret to a snow-white broth without any off-flavors. Never add salt during the cooking process as it toughens the meat and alters the clarity of the broth. If the water level drops too low during the overnight simmer, only add boiling water to the pot to maintain the temperature. Use a heavy-bottomed stainless steel or ceramic-coated pot to prevent any scorching during the long cook time.
🍽️ Serving Suggestions
Serve with a side of chilled vodka, which is the traditional spirit to cut through the richness of the broth. Provide plenty of extra salt at the table so guests can season their own bowl to taste. Crumble dry lavash into the broth until it absorbs the liquid, creating a thick, porridge-like consistency. Follow the meal with a long nap; Khash is famously hearty and traditionally enjoyed on weekend mornings.