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Khash (Armenian: խաշ) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach . It is a dish of Armenian origin. [ 1 ] [ 2 ]
Pache: Boiled parts of cow or sheep; also known as khash. Pirashki (pirozhki): Baked or fried buns stuffed with a variety of fillings. Sosis bandari: Traditional sausage with onion, tomato paste, and chili pepper. Nargesi: A type of spinach omelette. Sirabij: A type of garlic omelette. Gondi: Iranian Jewish dish of meatball.
Khash is cow's-foot tendon stew or soup of Armenian origin. [3] [4] It is a popular dish in Azerbaijan eaten on weekend mornings during winter. Khash has to be cooked for at least 8 hours, until the broth becomes very thick. Cow's stomach and head may also be used for cooking khash. [5] Kyufta bozbash, the Azerbaijani dish, usually eaten during ...
Khash. Khash (խաշ, Xaş, ხაში) — beef or lamb feet in its broth with garlic. It is eaten throughout the Transcaucasia. Piti — Azerbaijani soup made with mutton and vegetables. Chorba — Types of soup usually made with lamb and beef, fried vegetables and herbs which is made in every country in Caucasus, especially in Dagestan and ...
Sheepshead, Sheephead, or Sheep's Head, may refer to: ... Smalahove, a dish made from a sheep's head; Khash (dish) Sheepshead (card game), a trick-taking card game;
Khash may refer to: Khash (dish), Armenian dish, popular in the Caucasus; Khash Rod District, a district in Nimruz Province, Afghanistan
Khash in Armenia, Azerbaijan and Iran, also known as pacha in Iraq and Turkey; Makongoro in Tanzania; Mangqina/Mazondo in Zimbabwe; Mão de vaca, in the traditional cuisine of Cabo Verde, is a cow trotter soup made using pureed chickpeas. [citation needed]
Khash (ხაში): Boiled parts of cow or sheep in its juice. Khashlama (ხაშლამა): Boiled meat. Khinkali (ხინკალი): Dumplings filled with beef, pork or lamb meat (in Meskheti filled with goose) herbs from Eastern Georgia. Kubdari (კუბდარი): Khachapuri filled with meat from Svaneti.