Ingredients with Measurements:
- 1 lb beef feet (cleaned and washed)
- 1 cup chickpeas (soaked overnight)
- 2 onions (sliced)
- 2 garlic cloves (minced)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- Salt and pepper to taste
- 8 cups water
- 2 tbsp olive oil
Special equipment needed:
- Large pot
- Skimmer
Step-by-step instructions:
1. In a large pot, add the beef feet and 8 cups of water. Bring to a boil and skim off any foam that rises to the surface.
2. Reduce the heat to low and let simmer for 4-6 hours until the beef feet are tender and the broth is rich and flavorful.
3. Remove the beef feet from the pot and let cool. Once cooled, remove the meat from the bones and set aside.
4. Add the soaked chickpeas to the pot and let simmer for 1-2 hours until tender.
5. In a separate pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic and sauté until golden brown.
6. Add the turmeric, cumin, coriander, paprika, salt, and pepper to the onions and garlic. Stir to combine.
7. Add the onion and spice mixture to the pot with the chickpeas and broth.
8. Add the beef meat to the pot and let simmer for an additional 30 minutes.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours
5. Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Beef feet can be substituted with lamb feet or beef bones.
- Chickpeas can be substituted with white beans or lentils.
- Onions can be substituted with shallots or leeks.
Variations:
- Add diced potatoes or carrots to the pot for added texture and flavor.
- Use different spices such as cinnamon, allspice, or cardamom for a different flavor profile.
- Add a dollop of plain yogurt or sour cream on top for added creaminess.
Tips and tricks:
- Skim off any foam that rises to the surface of the broth to keep it clear and flavorful.
- Soak the chickpeas overnight to reduce cooking time.
- Add salt to the broth towards the end of cooking to prevent it from becoming too salty.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, lemon wedges, or a drizzle of olive oil.
Pairings:
Serve with crusty bread or pita bread.
Suggested side dishes:
Hummus, tabbouleh, or a simple green salad.
Troubleshooting advice:
- If the broth is too salty, add a peeled potato to the pot and let simmer for 20-30 minutes. The potato will absorb some of the salt.
- If the chickpeas are not tender after 2 hours of cooking, add a pinch of baking soda to the pot to help soften them.
Food safety advice:
Make sure to clean and wash the beef feet thoroughly before cooking.
Food history:
Khash is a traditional Armenian and Middle Eastern dish made with beef feet and spices. It is often served as a breakfast or brunch dish.
Flavor profiles:
Savory, earthy, and slightly spicy.
Serving suggestions:
Serve hot with a side of bread or pita.
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Region: Armenian