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+ servings

A Khash Recipe from Samvel Hovhannisyan

Khash (or pacha) is a tasty Armenian national dish, served mainly in winter. Its most basic description goes something like this: "Simmer cows’ hooves overnight. Serve.”
Prep Time 30 mins
Cook Time 8 hrs 40 mins
Total Time 9 hrs 10 mins
Course Main Course
Servings 6 people or more


  • 3 cows’ feet (trotters) (washed, patted dry, picked over for stray hairs and split in two)
  • 30 cloves garlic (pounded in a mortar and pestle or minced and placed in a small bowl)
  • Salt (to taste)
  • Warmed flatbread (such as soft lavash or pita bread, for serving)
  • Chopped parsley, chopped cilantro, sliced lemons, sliced radishes, sliced pickles, chopped fresh chiles (Optional garnishes )


  • On the morning of the day prior to your khash feast, place the trotters in a large bowl and cover with water. Refrigerate at least 10 and up to 48 hours, changing water every two hours or so for the first 10 hours.
  • Place trotters in a heavy-bottomed pot and cover with 2 inches of water. Bring to boil over high heat. Regulate heat to maintain a simmer, and cook, uncovered, for 40 minutes.
  • Drain water, return trotters to the pot, and cover with 2 inches of fresh water. Bring to boil over high heat, reduce to simmer, and cook, uncovered, for 6 to 8 hours, topping up water every hour or two, until trotters are soft and tender.
  • Pour 2 cups of hot broth into the mortar or small bowl with the garlic and stir to combine.
  • Serve the remaining broth and meat immediately, passing salt, garlic mixture and optional garnishes. (Armenians recommend 4-6 cloves’ worth per person)
  • Khash can be made ahead through step three and refrigerated for up to four days. To reheat, simmer for 20 minutes.


Reprinted in part from Smithsonian.com, A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe), Cow foot soup: It’s what’s for breakfast, February 27, 2018, by Benjamin Kemper.
https://www.youtube.com/watch?v=fT6qeecrEiU, “Anthony Bourdain – Khash in Armenia”
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