Khash

What is Khash?

Khash is a soup or stew made by simmering various parts of a cow or sheep, often including the head, feet, and the lining of the stomach (tripe). The result is a rich, gelatinous broth with tender pieces of meat and offal. Garlic, salt, and black pepper are common seasonings, and it is usually served with flatbread such as lavash. The dish is known for its strong aroma and hearty texture, making it a warming meal, especially in cold weather.

Where does Khash come from?

Khash traces its roots to Armenia, where it is considered one of the oldest traditional dishes. The name comes from an Armenian word meaning 'to boil.' Medieval Armenian texts mention khash as early as the 11th century, describing it as a food with supposed healing qualities. Over time, the dish spread to neighboring regions, taking on new names and forms in places like Iran, Iraq, and the South Caucasus.

How is Khash made?

To prepare khash, the chosen animal parts—such as head, feet, and stomach—are thoroughly cleaned and then simmered for several hours until the meat becomes soft and the broth thickens. In some countries, the stomach may be stuffed with rice and lamb before cooking. Seasonings like garlic, onion, and black pepper are added, and the dish is often finished with a splash of vinegar or lemon. It is served hot, with bread often dipped into the broth.

How and when is Khash eaten?

Khash is most commonly eaten early in the morning, especially during winter. In Armenia and nearby regions, it is a social meal, sometimes enjoyed after celebrations or as a remedy for hangovers. Diners typically add garlic and salt to taste, and use bread to soak up the broth. In Iran and Iraq, it is also a breakfast dish, sometimes eaten during festive times or family gatherings.

Kinds of Khash

Many countries have their own versions of khash. In Iran, kalle-pache includes the sheep’s head and feet, and is often flavored with lemon and cinnamon. In Iraq, pacha may feature stuffed stomach and is served with bread in the broth. Albania’s paçe uses cattle head and sometimes thickens the stew with flour. In Greece, patsás can be seasoned with vinegar, garlic, or egg-lemon sauce. Each region adapts the dish to local tastes and ingredients.

What Khash means

Khash holds a special place in the food traditions of Armenia and neighboring countries. In Armenia, it is linked to winter gatherings and is sometimes thought to have restorative properties. In Iraq, pacha is made for Christmas by Assyrian families. In Greece and the Caucasus, it is known as a hangover cure, with some restaurants serving it late at night. The dish’s reputation for bringing people together around the table is shared across cultures.

When Khash is on the table

Questions people ask about Khash

Good reading and sources

• A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)Smithsonian Magazine, Recipe

• Khash (dish) on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data