The ancient dish on our table is the recipe of khash.

Probably, with full confidence one can say that one of the most popular dishes of cuisine on the territory of not only Armenia, but the entire Transcaucasus is hash. It is not only very useful, but also very tasty dish. The main recipe of khash came from a distant past and underwent very few changes.

Historically, Khash was food for peasants, it was prepared from late autumn until warm days. Given that the recipe hash requires a lot of time for cooking, and eat it early in the morning - the dish is very hearty, then the housewives prepare it from the night.

Those who have already tried this ancient dish often wonder how to cook the khash on their own. In fact, the recipe of khash is simple, it is somewhat like cooking a baker and does not require special knowledge in cooking. The products will require: beef legs (1.5 kg), scars (0.5 kg), several garlic heads, radish, salt. And also on a bunch of parsley, basil, tarragon.

Before cooking it is necessary to properly prepare the beef legs (scorch and scrape), then rinse, divide (cut) into parts and allow to stand for a day in cold water. You can soak in a flowing or simply pour cold water, which then you need to constantly change every 2-3 hours. After that, rinse again, put in a not very wide pan and pour water 15-20 cm above the laid legs.

In the course of preparation of the khash categorically you can not allow a violent boil. Brew without salt, periodically collecting foam and fat.

Scars should also be pre-cooked - cleaned and washed, then poured with cold water and cook until the odor disappears completely. After that, the broth needs to be drained, the scars washed, cut and added to the brewing legs. If the meat is easily separated from the bones - the hash is ready. In the end, you should add the removed fat to it.

The table is served directly "from the fire" very hot, to it - salt, radish, diluted with broth minced garlic, spicy greens and pita bread.

Traditionally in the Armenian cuisine, khash is accepted to eat with a dry lavash, but you can use a spoon, which is more common in modern meals. To Khash, despite the early time, usually served vodka, it is believed that without it this dish "will not go."

To the process of preparing the meat scraps left after processing, the cuts of meat in the Armenian cuisine are creative. So, one of the classic examples of such "creativity" can be called a recipe for chacha, called French, and its variations - Liones, Red.

During cooking, a mixture of chopped meat and vegetables with seasonings is fried in a pan. In preparing this dish, you can safely experiment with the ingredients, choosing those ingredients that like or are simply more accessible. A common requirement for all varieties of this dish is that for easy and quick cooking everything should be very finely chopped.

Each of the ingredients you choose will bring something in your dish, add extra flavor, color and flavors to the meat, so do not be afraid to show your imagination. The dish turns out very tasty and original, and the question of how to cook hash, so that it turned out "like a neighbor" is very difficult. To do this, it is necessary to select exactly those products that were used to make this particular hash.

If you decide to experiment and develop your recipe for hash for example with vegetables, then try adding potatoes to the dish. It can be used both already boiled and raw. Raw rubbed on a grater, or cut into cubes. You can cook hash either up to a soft consistency, or up to a ruddy crust - for your taste.

The cooking process, like everything else, also gives you the right to choose, because there are two campaigns to the process of cooking. You can prepare each component of the dish separately, connecting all together only in the end, or gradually one by one add ingredients. This dish is ideal for fans to experiment in the kitchen, and because of its simplicity on the shoulder, even the beginning hostess.