Ingredients with Measurements:
- 2 lbs beef feet
- 1 onion, chopped
- 1 garlic head, minced
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 cup quinoa
- 2 cups kale, chopped
- 6 cups water
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Rinse the beef feet and place them in a large pot with 6 cups of water.
2. Add the chopped onion, minced garlic, salt, black pepper, cumin, coriander, and paprika to the pot.
3. Bring the pot to a boil, then reduce the heat to low and let it simmer for 6-8 hours, or until the meat is tender and falls off the bones.
4. Remove the beef feet from the pot and strain the broth to remove any bones or debris.
5. Return the broth to the pot and add the quinoa and chopped kale.
6. Bring the pot to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the quinoa is cooked and the kale is tender.
7. Serve the khash hot with the quinoa and kale mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours for the khash, 20 minutes for the quinoa and kale mixture
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Beef feet can be substituted with lamb or pork feet
- Quinoa can be substituted with rice or barley
- Kale can be substituted with spinach or collard greens
Variations:
- Add diced potatoes or carrots to the khash for extra flavor and nutrition
- Use different spices to change the flavor profile of the khash
- Add a dollop of sour cream or yogurt on top of the khash for a creamy finish
Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the broth while simmering
- Use a strainer to remove any bones or debris from the broth before adding the quinoa and kale
- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices
Storage instructions:
- Store any leftover khash in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the khash in a pot on low heat until heated through
Presentation ideas:
- Serve the khash in individual bowls with the quinoa and kale mixture on top
- Garnish with fresh herbs, such as parsley or cilantro
Pairings:
- Serve the khash with a side of crusty bread or crackers
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- A simple salad with a vinaigrette dressing
Troubleshooting advice:
- If the khash is too thin, let it simmer for a longer period of time to reduce the broth
- If the quinoa is not cooked through, add more water and let it simmer for a few more minutes
Food safety advice:
- Make sure to cook the khash to an internal temperature of 165°F to ensure that it is safe to eat
- Store any leftover khash in the refrigerator within 2 hours of cooking
Food history:
- Khash is a traditional Armenian soup made with beef feet and spices
- It is often served as a breakfast dish and is believed to have healing properties
Flavor profiles:
- The khash has a rich, savory flavor from the beef feet and spices
- The quinoa and kale mixture adds a nutty and earthy flavor to the dish
Serving suggestions:
- Serve the khash with a side of bread or crackers for dipping in the broth
- Enjoy with a cup of hot tea or coffee for a comforting meal
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