Khash () is a traditional dish made from a boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It originates from Armenia and is considered one of the oldest Armenian cuisine.
In addition to Armenia, khash and its variations are also found in several other countries, including Afghanistan, Albania, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Mongolia, North Macedonia, Turkey, and some Persian Gulf countries.
Etymology
The name
khash originates from the Armenian verb (խաշել), which means "to boil".
The dish, initially called
khashoy (), is mentioned by a number of medieval Armenian authors, including
Grigor Magistros (11th century),
Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).
The Persian language designation pacha stems from the term , literally meaning "trotter".
Khash is known by the derivations khashi (ხაში) and , respectively) it is also known by other designations, namely pacha (; ; Neo-Aramaic: pacha; ; ; ; ; ), kalle-pache (; ; ), kakaj šürpi () or serûpê ().
In the South Caucasus
In the medieval
Armenians medical textbook
Relief 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.
In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised.
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 and lavash.
In Iran
Kalle-pache (; ; literally meaning "head and trotter") consists of a sheep's head (including the brain) and trotters,
and is typically seasoned with
lemon and
cinnamon.
Usually consumed as a breakfast soup,
kalle-pache is traditional to Afghanistan
and
Iran.
In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning.
In Iraq
Pacha is a traditional
Iraqi cuisine dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.
The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.
The stomach lining would be filled with rice and lamb and stitched with a sewing thread ().
Sheep brain is also included.
Pacha is a common dish for Assyrians to eat around Christmas, but preparations of the dish take a long time.
In Arab countries
The dish is known in
Kuwait,
Bahrain, and other Arabian Peninsula countries as
Pacheh (باجه), since the Arabic alphabet has no letters 'p' and 'ch' so the dish is written with 'b' and 'j' as in
Bajeh باجه). A variation of that is found in other Arab countries such as in
Egypt and is known as
kawari' (كوارع), Egyptians eat cow brain and sheep brain.
In Albania
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.
In Turkey
In
Turkish cuisine,
pacha (paça) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of
Turkey, such as in Kastamonu, for instance, the term ayak paça ("feet pacha") is used for cow, sheep, or goat hooves,
and the term kelle paça is used for "head pacha" (
chorba). Sometimes the term dil paça is also used for
beef tongue soup, while "meat pacha" is made with gerdan (
scrag end of sheep's neck). In Turkey, the word kelle refers to a sheep's head roasted in the oven, which is served after grilling at specialized offal restaurants.
In Greece
The
Greek cuisine version, called
patsás (πατσάς), may be seasoned with red wine vinegar and garlic (
skordostoubi), or thickened with
Avgolemono. The Greek version sometimes uses calf feet with the tripe.
Specialized serving patsa are known as patsatzidika. Because patsas has the reputation of remedying hang-over and aiding digestion, patsatzidika are often working overnight, serving people returning home after dinner or clubbing.
Similar dishes
-
Paya, South Asian version of this dish
-
P'tcha, Ashkenazi Jewish version
-
Smalahove, boiled sheep's head, a traditional western Norwegian food
-
Soğuk paça, a Turkish cold dish made with the Gelatin obtained from sheep or cow hooves
-
Svið, an Icelandic dish that includes a sheep's head cut in half
See also
External links
