Khash remains a traditional dish in Armenia made primarily from cow's feet. The feet are cleaned, soaked in water to remove odors, and boiled overnight until the broth thickens and the meat separates from the bones without adding salt or spices. Khash is served hot with the option to add salt, garlic, lemon juice or vinegar to taste and is often eaten with lavash bread crumbled in the broth along with other sides like peppers, pickles, radishes, cheese and greens while accompanied by vodka and mineral water.

1. Levon Saroyan, Gegham Barikyan,Gagik
Adamyan
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2. *Khash remains as a traditional dish in Armenia.
The main ingredient in khash is cow's feet (
Armenian says votner), although other cow
parts, such as the stomach (tripe) may also be
used. The feet are depilated, cleaned, kept in
cold water in order to get rid of bad smell, and
boiled in water all night long, until the water
has become a thick broth and the meat has
separated from the bones. No salt or spices are
added during the boiling process.

3. *The dish is served hot. One may add salt,
garlic, lemon juice, or vinegar according to
one's tastes. Dried lavash is often crumbled
into the broth to add substance. Khash is
generally served with a variety of other foods,
such as hot green and yellow peppers, pickles,
radishes, cheese, and fresh greens such as
cress. The meal is almost always accompanied
by vodka (preferably mulberry vodka) and
mineral water.