Ingredients with Measurements:
- 2 pounds of beef or lamb feet
- 2 onions, chopped
- 1 garlic head, peeled and chopped
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red pepper flakes
- 6 cups of water
- 4 eggs
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Clean the beef or lamb feet thoroughly and remove any hair or debris.
2. Place the feet in a large pot and add the chopped onions, garlic, salt, black pepper, and red pepper flakes.
3. Pour in the water and bring the mixture to a boil.
4. Reduce the heat to low and let the khash simmer for 8-10 hours, or until the meat is tender and the broth is thick and gelatinous.
5. Skim off any foam or impurities that rise to the surface during cooking.
6. Once the khash is ready, heat the vegetable oil in a skillet over medium-high heat.
7. Crack the eggs into the skillet and fry them until the whites are set and the yolks are still runny.
8. Serve the khash in bowls and top each serving with a fried egg.
- Time:
Preparation time: 30 minutes
- Cooking time: 8-10 hours
Temperature:
- Khash should be cooked on low heat for several hours until the meat is tender and the broth is thick and gelatinous.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1500mg
Substitutions for ingredients:
- Beef or lamb feet can be substituted with beef or lamb shanks.
- Red pepper flakes can be substituted with cayenne pepper.
Variations:
- Khash can be served with chopped fresh herbs, such as cilantro or parsley.
- Some people like to add vinegar or lemon juice to their khash for extra flavor.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface during cooking to ensure a clear broth.
- Khash is traditionally served with bread and garlic cloves.
Storage instructions:
- Khash can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat khash, simply heat it up in a pot over low heat until it is warmed through.
Presentation ideas:
- Serve khash in bowls with a fried egg on top.
Garnishes:
- Chopped fresh herbs, such as cilantro or parsley, can be used as a garnish.
Pairings:
- Khash is traditionally served with bread and garlic cloves.
Suggested side dishes:
- Khash can be served with a side of pickled vegetables, such as cucumbers or carrots.
Troubleshooting advice:
- If the broth is too thin, let it simmer for a longer period of time to thicken it up.
Food safety advice:
- Make sure to clean the beef or lamb feet thoroughly before cooking to avoid any contamination.
Food history:
- Khash is a traditional Armenian dish that is also popular in other countries in the Caucasus region, such as Georgia and Azerbaijan.
Flavor profiles:
- Khash has a rich and savory flavor, with a gelatinous texture.
Serving suggestions:
- Khash is traditionally served for breakfast or brunch.
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Region: Armenian