Formerly a dish of the poor who would cook discarded cows feet, it is now a delicacy within the Armenian cuisine.
The dish is served hot and with it is added salt, garlic and dried Armenian thin bread “Lavash”(լավաշ) which is added to the soop. And of course almost always accompanied with mullberry vodka.
In Armenia the Khash eating has become something of a ritual, guests are always invited and it is usualy early in the morning. Because of the alcohol consumption the dinner is held in the weekends or on holidays. The guests usually bring with them a bottle of vodka and do not eat any meals before it. People also almosts always have a siesta or a nap after the dinner.
The name originates from the Armenian verb “khashél” (Armenian: խաշել), which means “to boil.”.The dish, is mentioned by a number of medieval Armenian authors, e.g. Grigor Magistros (11th century), Mkhitar Heratsi (12th century), Yesayi Nchetsi (13th century), etc
Mkhitar Heratsi who was a 12th century physician wrote down in his Relief of Fevers (Ջերմանց Մխիտարություն) that khash is a dish with healing properties, e.g. against snuffle it is recommended to eat it while drinking wine.
Khash is also eaten in many countries around the world, similar recipes can be found in Scottland and Norway.