Entree: Armenia – Yerevan & Central Armenia – Խաշ ➤ Khash (Hearty slow-simmered broth of cow trotters and bones traditionally eaten as a restorative, served with garlic and flatbread)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 7 hrs 30 min

Total 7 hrs 50 min

Ingredients

- 3 lb (1.36 kg) cow trotters and knuckle bones (trotters cleaned and halved)
- 1 lb (450 g) marrow bones or beef shank pieces
- 10–12 cups (2.4–2.8 L) cold water, enough to cover bones by 2 inches (5 cm)
- 1 large yellow onion, about 8 oz (225 g), halved (optional for stock)
- 1 tbsp (15 ml) white vinegar or lemon juice
- 2 tsp (10 g) kosher salt, plus more to taste
- 6–8 cloves garlic, crushed
- 6 pieces dried lavash or thin flatbread, for serving
- 1 small bunch fresh cilantro or parsley, chopped (for garnish)
- 1 small bunch scallions or leeks, thinly sliced (optional)
- Freshly ground black pepper to taste

Instructions

1. Rinse trotters and bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a vigorous boil for 10 minutes to remove impurities, then drain and discard the blanching water. Rinse bones and pot.
2. Return cleaned trotters and bones to the pot and add 10–12 cups (2.4–2.8 L) fresh cold water, the halved onion if using, and 1 tbsp (15 ml) vinegar. Slowly bring to a gentle simmer over medium-low heat.
3. Skim off any foam that rises and reduce heat to maintain a bare simmer. Cover partially and simmer gently for 6–8 hours, occasionally skimming, until meat is falling from the bones and the broth is thick and gelatinous.
4. Remove trotters and bones to a cutting board. Strip any usable meat and cartilage, chop coarsely, and return to the pot. Discard inedible fragments and any large bone shards.
5. Season the broth with 2 tsp (10 g) kosher salt and black pepper, taste, and adjust seasoning. Keep broth very hot.
6. To serve, place a small bowl of crushed garlic and a pinch of salt at each place. Ladle hot khash into bowls and let diners mix in garlic and salt to taste. Serve with torn pieces of lavash for dipping, and offer chopped herbs and sliced scallions on the side.