Khash Recipe | PBS Food

Eaten mostly during the cold months (and always with lavash), khash is a cow feet stew that’s seasoned with onion and garlic. The traditional Armenian dish is featured in the Los Angeles episode of No Passport Required, prepared by chef Ara Zada.


Yield: 8 servings



  • 4 pounds calves' feet (each foot cut into 3 to 6 pieces)
  • 1 yellow onion, quartered
  • 4 garlic cloves, peeled but kept whole
  • To serve:
  • 8 sheets lavash
  • 1 head garlic, broken into cloves and peeled
  • Kosher salt
  • 3 lemons, cut into wedges
  • Dried red chile flakes


  1. Day one: Place the feet in a stockpot with about a 12-quart capacity and cover with cold water. Refrigerate for 4 hours or up to 2 days, changing the water once or twice. This allows the meat to begin to soften and remove any impurities, resulting in a cleaner-tasting broth.
  2. Drain the water and rinse the feet. Return the feet to the pot and cover with about 2 inches of water. Add the onion and garlic cloves. Bring the pot to a boil, then cover and lower to a simmer. Cook for 5 hours, checking the water level occasionally to ensure the bones are always covered. The broth will have a yellow tint from the fat. Using a ladle, skim as much as you can from the top. When the broth is ready, the meat on the food should feel tender when pierced with a fork and slide off easy from the bone. You can also test to see if the broth is done by dipping a finger or a spoon into the broth and then pressing your fingers together or holding a spoon against a plate. If the broth feels sticky, it is ready. If not, cover and continue to simmer for 1 more hour and test again (the broth should not take any more than 8 hours).
  3. Let the broth cool with the onion, garlic, and meat in it. At this point, the broth can be refrigerated overnight.
  4. Cut the lavash pieces in half. Keep half of them in a plastic bag to prevent them from drying out. (If they feel dry, mist them with a little water, wrap them in a kitchen towel, and let them soften.) Leave out the remaining lavash uncovered and at room temperature to dry. This can be done the night before. If the lavash isn't crisp, toast the pieces in a toaster oven or a 350°F oven for 6 to 8 minutes. This lavash will be used to crumble into the broth to thicken it
  5. Day two: When the broth is completely cold, a layer of yellow fat will have risen to the top. Use a spoon to remove the fat from the top. Pull out the large bones and bring the broth to a simmer.
  6. Before serving, put the garlic in a mini food processor and blend with 1/2 teaspoon salt. (This step takes away some of the raw bite of the garlic, but it is optional; you can also serve the garlic minced without the salt.) Transfer the garlic to a bowl and set on the table along with the remaining ingredients for serving.
  7. To serve, divide a couple of pieces of meat into each bowl and spoon the hot broth on top. Add a teaspoon of garlic, a squeeze of lemon, and a generous pinch of salt before tasting.
  8. Before eating, crush dried lavash directly over the bowl and mix it into the broth and offer fresh lavash alongside for dipping into the broth. If you're so inclined, pour your guests small shots of vodka. Khash is always eaten with people, and toasts with vodka are often made throughout thought the meal.
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