Ingredients with Measurements:
- 2 lbs lamb feet
- 1 onion, chopped
- 1 garlic head, peeled
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp dried mint
- 1 cup plain yogurt
- 2 tbsp flour
- 2 tbsp butter
- 1 lemon, sliced
- 1 bunch fresh parsley, chopped
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-step instructions:
1. Clean the lamb feet thoroughly and place them in a large pot with enough water to cover them. Add the chopped onion, garlic, salt, black pepper, cumin, coriander, paprika, turmeric, and dried mint.
2. Bring the pot to a boil, then reduce the heat to low and let it simmer for 6-8 hours until the meat is tender and falling off the bones.
3. Remove the lamb feet from the pot and strain the broth through a fine mesh strainer. Discard the onion and garlic.
4. In a blender or food processor, blend the yogurt and flour until smooth.
5. In a separate pot, melt the butter over medium heat. Add the yogurt mixture and stir constantly until it thickens.
6. Add the strained broth to the yogurt mixture and stir until well combined. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
7. Serve the khash hot with lemon slices and chopped parsley on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 6-8 hours
5. Temperature:
- Simmer on low heat for 6-8 hours
- Boil the soup, then reduce heat to simmer for 10-15 minutes
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Lamb feet can be substituted with beef feet or pork feet.
- Fresh mint can be used instead of dried mint.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add chopped vegetables such as carrots, celery, and potatoes to the soup.
- Use chicken instead of lamb feet for a lighter version of the soup.
- Add a dollop of sour cream on top of the soup for extra creaminess.
Tips and tricks:
- Skim off any foam that forms on the surface of the soup while it's simmering.
- Serve the khash with crusty bread or lavash.
Storage instructions:
- Store leftover khash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the khash on the stove over low heat until heated through.
Presentation ideas:
- Serve the khash in individual bowls with lemon slices and chopped parsley on top.
Garnishes:
- Lemon slices
- Chopped parsley
- Sour cream
Pairings:
- Crusty bread or lavash
- Pickled vegetables
Suggested side dishes:
- Salad with tomatoes, cucumbers, and feta cheese
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add more flour to the yogurt mixture.
- If the soup is too thick, add more broth to the yogurt mixture.
Food safety advice:
- Make sure to clean the lamb feet thoroughly before cooking.
- Store leftover khash in the refrigerator and consume within 3 days.
Food history:
- Khash is a traditional Armenian soup that is usually served for breakfast.
Flavor profiles:
- The soup has a rich and savory flavor with hints of spices and herbs.
Serving suggestions:
- Serve the khash hot with lemon slices and chopped parsley on top.
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Region: Armenian