Khash
Asia — Armenia
Armenia's most important offal tradition and one of the world's great collagen-extraction dishes. Tendons, skin, head tissues, and marrow bones simmered overnight into a rich, gelatinous broth. Consumed as a winter breakfast ritual.
Cuts in this tradition
Cultural context
Khash is a winter morning ritual consumed before dawn, often with vodka and lavash. Restaurants specializing in khash open only in winter months. Part of the Eurasian head-and-collagen corridor but more focused on tendon and skin than on brain or organ content — distinguishing it from Iran's kaleh pacheh and Turkey's kelle-paça.
Preparation
Feet, tendons, skin, and head tissues simmered 8–12 hours overnight. Broth becomes deeply gelatinous. Served with raw garlic, dried lavash crumbled into the broth, and radish. Traditionally eaten in the early morning.