(Since "khash" is our Royal Food/Թագաւորական Կերակուր, our "Royal Jelly" (see jelly below), it deserves a whole subject topic of its own).
Movses, are you the gloukh of the“khashgloukhs”?
Who are your lieutenants?
We know that you are the captain of the “harissa/herisah” brigade.
Then, who is the captain of the “khash-banak/խաշբանակ”??
Harut? Azat? Edward? Anahid?
He is in outer Mongolia gorging on the “yak barbeque
Hey Sip! Do you know that as we speak Georgy Porgy is in Ulan Bator enjoying that legendary Mongolian Barbeque?
Then, who is the sokh/skhtor kloukh/սոխ/ սխտոր գլուխ?
Since there has been so much renewed interest about the subject I decided to give the all-Armenian national dish its own subject topic.
This subject has been discussed numerous times under a variety of subject. One may search an find many of them by simply using the keywords of “khash, xash, *****” etc.
When I say “the all-Armenian national dish” it is not without reason as the Hanragitaran has seen it fit to devote whole monograph. A rarity as since very few other recipes find their way into the encyclopedia. Also note that the dish is attributed medicinal and curative value, not unlike the “chicken soup” of another culture.
ԽԱՇ,կերակուր: Եփում են հիմնականում ձմռանը տավարի (երբեմն ոչխարի, խոզի) ոտ ու գլխի եւ փորոտիքի պիտանի մասերից: Ուտուն են մեծ մասամբ առավոտյան լավաշով ու սխտորով: Սոսնձանյութ պարունակելու պատճառով ժողովրդային բժշկության մէջ խորհուրդ է տրվում Խաշով սնել կոտրվատցք ունեցողներին: Հայաստանում գործուն են հասարակական խաշարաններ:
Translation: KHASH, kerakour(food). Basically, it is cooked in the winter, the feet , the head and sometimes the essential abdominal contents of cattle, sheep or pork. It is usually eaten in the morning with lavash and garlic. Its gelatinous (* note this) property is the reason for its popular medicinal claims(a panacea, an all curative). Many a sufferers of “kotrtouk”? ** are fed khash for this reason.
*When khash is let to cool it becomes jelly-like due to the gelatinous content of the feet, totiks.
**Do they mean kotrtouk as in arthritic joint pain or fractures?
And now to the more disgustingly popular designation of “*****” or “kelle *****”known by western Armenians. One of the several synonyms of “khash” is “otnagloukh/ոտնագլուխ”. You will note that it means foot and head. In the Turkish, YES, TURKISH version it is reversed. So! What else is new? With “kelle/head” and “*****/leg” are “head over heels” “Kelle” to mean head, skull, cranium is Turkish, no arguments there, but when we come to “*****”, we are treading in shallow waters, so to speak. We know that the Turks have a word for “leg/thigh”-”poech”, which is nothing but the turkified version of the Armenian “poch/պոչ/tail”. You be the judge. We have another word for “thigh” , “jiv” mostly used by eastern west Armenians like the Khabertsis- “JIV”. It literally means leg/foot/paw, but more often than not is used to express indignation, as in “between the legs”. So! Jiverous if the turks have stolen our all-Armenian national dish “votnaglukh/ ոտնագլուխ(foot and head)and turned it upside down to cal it “kele *****”, head and foot” . Wecalso know that they suffer from another disease, “foot and mouth“, when every time they open their mouths one can see a big foot. One of these days that big foot will choke them and shut them off forever.
Those sons of “jiver”!!
With some recent editings.
Joined: 27-October 01
Member No.: 572
￼Jan 13 2004, 08:04 PM
Let's have some fun.
We cannot talk about this subject without telling this anekdot.
There are several stories told about that our native absent minded professor Hovannes Toumanian. He was a teacher and it seems at times he was also absent minded. Now we know where his mind was.
One morning he wakes up to the clang clang of pots and pans, his wife was already in the yard stirring a steaming pot over a hot fire. Upon asking her what she was doing she said; "Khash em patrastum".
That evening Hovannes invited all his colleagues and every friend he came across on his way home. They sat around the apseh waiting. After a while Hovannes running out of patience calls his wife and asks her where the khash was. She tells him to go in the yard and look at the clothesline.
Note: khash also means laundry. Both based on "khashel/kharshel", to boil.
Look who else calls it khash; http://www.azerizaur.com/food/
I have corrupted the above URL so as to not advertise their site, but it is obvious where it is from.
Here is what it says;
214 gr mutton head, 179 gr sheep legs, 47 gr paunch, 5 gr garlic, 10 gr vinegar, salt.
Treat, wash and boil heads, legs and paunch. Skim off scum. Cook meat and bones for 6 - 7 hours, then take out, separate latge bones, cut meat into 40 - 50 gr pieces and cook in the broth again. Serve separately vinegar with pounded garlic to taste.
Below we will see that the author uses "*****" as a synonym to khash.
I had known this for quite sometime, however the complete description is "kelle *****" as seen at that site above. We also tried to avoid it like the plague as it is attributed to Turkish. It seem this is far from the truth. I also knew that the Persians called the stew "kelle pacheh". I thought they may have borrowed it from the Turkish. Surprise! Surprise! My Persian dictionary defines "kelle" as head/skull and "pacheh" as trotters, to mean hoof, totik. Both seem to be native as the dictionary does not attribute to Arabic or any other languages as some other words are indicated so.
So! Who is the original creator of that much loved and hated food? It is conclusive. Turks don't even contend.
We have been too serious. Let's relax and have some fun.
Below is the recipe for khash and the site lists many other recipes. (Thanks to Raffi K. of cilicia.com)
Some one hundred or so years ago Garegin Abp Srvantztiants in his book Hamov Hotov suggested that we use Armenian words for our food. I don't remember much of it except that he had suggsted "tertush" for paklava and "sarnush" for icecream.
We have been talking about composing(or not) Armenian words for every gadget and gizmo. Let's see if we can find/compose Armenian words for the dishes listed. They can be descriptive, translations or even silly inventions.
Oh! The winner will get a year's supply of khash personally delivered by Movses.
I will begin.
Even if we have a native word for khash, in the tradition of "erkayna-klora-blah-blah-blah", I suggest that we use "limona-SKHTORA-glokha-totik" (Note that skhtor is in big letters.)
KHASH OR *****
(Hoof, Stomach, Tongue Soup)
4 Calves' Hoofs
6 lamb tongues
2 lbs. Calves' Tripe
2 garlic cloves
salt, pepper, paprika
It is best to buy the feet already cleaned if possible. Otherwise soak feet in boiling water to loosen the shoe, then take off the shoe from each foot. Singe all hairs and scrape off the rest with the edge of a knife. Wash everything very thoroughly. Soak the feet and stomach in water over-night. Each ingredient has to be cooked separately at first.
In a big kettle start cooking the feet with the garlic.
Cut stomach into one inch squares, cook 10 minutes, drain the water. Add fresh water and cook 15 minutes more. Then add to the feet and cook together for 2 hours. When meat separates from foot bones, remove all bones. Also take off scums when formed.
Cook tongues in water until skins can be pulled off easily. Cut up into small pieces. When the feet and stomach is half cooked add the pieces of tongue, and the salt and pepper.
When khash is cooked take off some of its fat into a small frying pan add the paprika and cook a few seconds until paprika is melted, then pour back into the khash. Serve the meat with its own broth in soup plates. Add lemon juice or vinegar when eating. This is a meat course.
[Khash recipe from AGBU Cookbook]
"Hayastan" barits pokvetsin @nkan,"Russa"n ou "Tajka"n...
PS. My "beef" of the day. Call it "tavar" if you wiil
I was about to suggest to the ads and mods to install a pop-up feature, as everytime a word such as khash,xash is used it would show that the subject has been discussed before, but I decided otherwise, as every time "turkish", jewish" or "genocide" is used we will be flooded with references that even that f**** idiot Noah will not know how to fillter. So. Forget the pop-ups, however, an advice to our new members; Please search before you ask your questions, and initiating an new topic before we know if it has already been discussed. This will reduce the number of repetitions and a waste of out precious time.
Edited by Arpa, 21 November 2005 - 11:12 AM.