Khash (Beef Leg Soup)

Cooking method

1. Step 1:

   

   Here's the star of khash — beef legs, or in my case the knee joints. Oxtail and tripe are also used; if you go with tripe, soak it first and boil it separately, then add it to the main pot.

2. Step 2:

   

   Have the butcher cut the legs so they fit your pot, then wash them well and soak for 6–8 hours, changing the water several times. I soaked mine overnight.

3. Step 3:

   

   Before cooking, give them one more good wash and change the water one last time.

4. Step 4:

   

   Bring to a boil and skim off the foam, then drop the heat to its lowest setting and basically forget about it for 8 hours. I just skimmed the foam now and then and made sure the broth never came to a hard boil.

5. Step 5:

   

   After 8 hours you'll have a rich, fragrant broth like this. Traditionally, no salt or other seasoning goes into the khash pot itself.

6. Step 6:

   

   Carefully — so you don't burn yourself — lift the bones out of the broth.

7. Step 7:

   

   Pull the meat off the bones.

8. Step 8:

   

   Be sure to strain the broth through a sieve to catch any small bone fragments.

9. Step 9:

   

   Press a whole head of garlic into a small bowl.

10. Step 10:

    

    Pour in 1–2 ladles of hot broth, add 1–2 tablespoons of vinegar, and salt it — this is your dressing for the khash.

11. Step 11:

    

    Radish — grated or cut into pieces — is the traditional accompaniment to khash.

12. Step 12:

    

    I dress the radish with a little vegetable oil and salt.

13. Step 13:

    

    There should also be sliced brined cheese on the table alongside the khash.

14. Step 14:

    

    Cut thin Armenian lavash into small squares and let them dry out a bit.

15. Step 15:

    

    Finely chop the fresh herbs.

16. Step 16:

    

    Place pieces of meat in a bowl, pour over the piping-hot broth, salt it, add the garlic dressing, and eat it with the dried lavash on the side — or drop the lavash right into the bowl and let it soften.

17. Step 17:

    

    I'm sure you'll love this dish. Enjoy!