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/sour.htmBelow wwe 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.)
http://www.cilicia.c...ok_recipes.htmlKHASH 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. Serves 6
[Khash recipe from AGBU Cookbook]