Khash – One of the Most Unusual Armenian Dishes

Khash was originally considered food for the poor. As the story goes, a rich man once gave away a cow’s legs after keeping the best cuts. Later, he passed by a poor man’s home and was surprised by the aroma of something delicious—khash made from the very legs he had discarded. Since then, cow legs gained value and the dish earned respect.

The main ingredient in khash is beef feet. Sometimes stomach is added too. First the feet are steamed and thoroughly cleaned to remove hair.. Then they’re soaked under running water for 10–12 hours to eliminate odors.

Since the legs are mostly tendons and bone, they’re simmered for 6–8 hours. Cooking usually begins at night, so the dish can be served early in the morning. That’s the tradition: khash is a dawn meal, believed to strengthen the body with its rich collagen content.

Khash as served at Amberd Restaurant in Armenia.

How It's Served

Khash is eaten with:

• Chopped garlic

• Salt

• Sliced radish

• Lavash bread

• Pickled vegetables

• Vodka

  
  

And yes—vodka is part of the tradition.

The eating process is a ritual in itself. Diners break dry lavash into the soup or use it to scoop the broth by hand. Often, the plate is covered with lavash, and small corners are opened to pull out the food piece by piece.

Khash is mostly enjoyed in winter. In summer, Armenians head to high-altitude restaurants on Mount Aragats—up to 3,200 meters—to keep the tradition alive. It's not just about food; it’s a social event shared with friends and family, usually early in the morning.

Not everyone loves khash at first, but those who do become loyal fans. It’s a great excuse to gather, feast, and toast. While it was once seen as a “man’s dish,” in recent years it’s gained popularity among women too.