Ingredients with Measurements:
- 2 lbs beef or lamb trotters
- 1 onion, chopped
- 1 head of garlic
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp salt
- 1 tsp black pepper
- 10 cups water
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large stockpot
- Oven
- Baking sheet
- Cheesecloth or fine-mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 30-40 minutes or until the garlic is soft and fragrant.
3. In a large stockpot, add the beef or lamb trotters, onion, thyme, oregano, parsley, salt, and black pepper. Pour in the water and bring to a boil.
4. Reduce the heat to low and simmer for 6-8 hours, or until the trotters are tender and the broth is rich and flavorful.
5. Remove the trotters from the pot and strain the broth through a cheesecloth or fine-mesh strainer to remove any bones or impurities.
6. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Add the garlic paste to the broth and stir well.
7. Serve the khash hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use chicken feet or pork trotters instead of beef or lamb trotters.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add chopped fresh cilantro or parsley to the khash before serving.
- Add a dollop of sour cream or yogurt to the khash for a creamy texture.
- Serve the khash with sliced green onions and chopped fresh herbs.
Tips and Tricks:
- Skim off any foam or impurities that rise to the surface of the broth while simmering.
- For a richer broth, add a beef or chicken bouillon cube to the pot.
- Khash is traditionally served with bread and a side of pickled vegetables.
Storage Instructions:
Store leftover khash in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the khash on the stovetop over low heat until heated through.
Presentation Ideas:
Serve the khash in individual bowls with lemon wedges on the side. Garnish with chopped fresh herbs and a dollop of sour cream or yogurt.
Garnishes:
- Chopped fresh herbs
- Sliced green onions
- Dollop of sour cream or yogurt
Pairings:
- Bread
- Pickled vegetables
- Red wine
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting Advice:
- If the broth is too thin, simmer it for longer to reduce and thicken.
- If the khash is too salty, add more water to dilute the broth.
Food Safety Advice:
- Make sure to clean the trotters thoroughly before using them in the recipe.
- Keep the khash refrigerated until ready to serve.
Food History:
Khash is a traditional Armenian soup made with beef or lamb trotters. It is often served as a breakfast dish and is known for its rich, gelatinous broth.
Flavor Profiles:
Khash has a rich, savory flavor with hints of garlic and herbs.
Serving Suggestions:
Serve the khash hot with bread and a side of pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Armenian