 Armenian khash | |
| Place of origin | Armenia |
|---|---|
| Associatedcuisine | Armenian cuisine |
Khash (Armenian:խաշ) is a traditional dish made from a boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It originates fromArmenia and is considered one of the oldestArmenian dishes.[1][2][3]
In addition to Armenia, khash and its variations are also found in several other countries, includingAfghanistan,Albania,Azerbaijan,Bosnia and Herzegovina,Bulgaria,Georgia,Greece,Iran,Iraq,Mongolia,North Macedonia,Turkey, and somePersian Gulf countries.
The namekhash originates from the Armenian verb (խաշել), which means "to boil".[4] The dish, initially calledkhashoy (Armenian:խաշոյ), is mentioned by a number of medieval Armenian authors, includingGrigor Magistros (11th century),Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).[4]
ThePersian designationpacha stems from the termpāče, literally meaning "trotter".[5] The combination of a sheep's head and trotters is calledkalle-pāče, which literally means "head [and] trotter" in Persian.[6]
Khash is known by the derivationskhashi (Georgian:ხაში) andAzerbaijani:xaş, respectively) it is also known by other designations, namelypacha (Persian:پاچه;Albanian:paçe; Neo-Aramaic:pacha;Mesopotamian Arabic:پاچة,romanized: pacha;Serbo-Croatian:pača;Bulgarian:пача;Hungarian:pacal;Greek:πατσάς),kalle-pache (Persian:کلهپاچه;Turkish:kelle paça;Azerbaijani:kəllə-paça),kakaj šürpi (Chuvash:какай шÿрпи) orserûpê (Kurdish:سهروپێ).
In the medievalArmenian medical textbookRelief of Fevers (1184), khash was described as a dish with healing properties, e.g., against snuffle. It was recommended to eat it while drinking wine.[7] In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised.[8]
Armenian khash is prepared using boiled cow or sheep parts such as the head, feet, and stomach (tripe). Typically consumed early in the morning during the winter season, it is served with garlic, radish andlavash.[9] InArmenia and the rest of theSouth Caucasus, khash is often seen as food to be consumed after a party, as it is known to be consumed during battle hangovers (especially by men) and eaten with a "hair of the dog" vodka chaser.[10]
Kalle-pache (kalle-pāče;kalla-pāča; literally meaning "head [and] trotter") consists of a sheep's head (including the brain) and trotters,[11][12][13] and is typically seasoned withlemon andcinnamon.[12] Usually consumed as a breakfast soup,[12] kalle-pache is traditional to Afghanistan[14] andIran.[12]
In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning.[15] It is especially consumed during cold seasons.[15] To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe.[16]
Pacha is a traditionalIraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.[17] The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.[18] The stomach lining would be filled with rice and lamb and stitched with a sewing thread (Arabic:كيبايات).[19] Sheep brain is also included.[20][21][22]
Pacha is a common dish forAssyrians to eat aroundChristmas, but preparations of the dish take a long time.[18][23]
The dish is known inKuwait,Bahrain, and otherArabian Peninsula countries asPacheh (باجه), since the Arabic alphabet has no letters 'p' and 'ch' so the dish is written with 'b' and 'j' as inBajehباجه). A variation of that is found in other Arab countries such as inEgypt and is known askawari' (كوارع), Egyptians eat cow brain and sheep brain.[24]
Albania's popular pache (paçe) consists of a sheep's or any cattle's head, that is boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It is also frequently cooked with cattle feet or tripe. It makes a hot and hearty winter stew.[citation needed]
InTurkish culinary culture,pacha (paça) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts ofTurkey, such as inKastamonu, for instance, the termayak paça ("feet pacha") is used for cow, sheep, or goat hooves,[25] and the termkelle paça is used for "head pacha" (chorba). Sometimes the termdil paça is also used fortongue soup, while "meat pacha" is made withgerdan (scrag end of sheep's neck).[citation needed] In Turkey, the wordkelle refers to a sheep's head roasted in the oven, which is served after grilling at specialized offal restaurants.[citation needed]
TheGreek version, calledpatsás (πατσάς), may be seasoned with red wine vinegar and garlic (skordostoubi), or thickened withavgolémono. The Greek version sometimes uses calf feet with the tripe.
Specializedtavernas serving patsa are known aspatsatzidika. Because patsas has the reputation of remedying hang-over and aiding digestion,patsatzidika are often working overnight, serving people returning home afterdinner orclubbing.
Хаш - одно из древнейших армянских блюд, получивших распространение по всему Закавказью. С древности сохранился обычай есть хаш совершенно отдельно от всех иных блюд, причем рано утром на завтрак или даже до завтрака, по праздничным дням.
{{cite book}}:ISBN / Date incompatibility (help)sheep brains iraq.
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