Khash is a gelatin-rich soup made by slow-simmering beef feet (sometimes with tripe) overnight until the broth becomes thick and cloudy. Served plain and unsalted, it’s traditionally eaten early in the morning with raw garlic, crushed dried lavash, salt, and sometimes vodka on the side — with toasts and social rituals as essential as the meal itself.

Khash is a dish of ritual and resilience, eaten in the cold months, especially in villages, Yerevan homes, and communal gatherings across Armenia and the diaspora.

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