VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Khash
The classic winter breakfast broth of the Armenian and wider Middle Eastern table: cow's trotter simmered overnight in nothing but water until the broth turns milky and the meat slides off the bone, then seasoned only at the table with crushed garlic, salt and crumbled dried lavash.
Method
- Put 450 g of split cow's trotter in a bowl, cover generously with cold water and leave to soak for 12 hours or overnight in a cool place, changing the water 3 or 4 times. This draws out the blood and is what gives khash its clean, pale broth.
- Drain the trotter. Singe off any remaining hairs over a gas flame, then scrape the skin all over with a sharp knife and scrub it with a stiff brush under cold running water until it is completely clean and smells of nothing. Rinse two or three times more.
- Put the pieces in a large heavy pot, cover with cold water, bring to a rolling boil over high heat and boil hard for 5 minutes. Drain into the sink, rinse the trotter under hot water and scrub out the pot — all the grey scum must go.
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66kcal
3gprotein
15gcarbs
0gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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