Khash (dish)

Chasch is a traditional dish in Armenia, Georgia and Azerbaijan. The main component are Kuhfüße. Formerly it was in the winter months, a nutrient-rich food of the poor people. Today it has become a delicacy and it is enjoyed as a festive meal. Chasch is, r ' served at celebrations of the Armenians only in the months, the Armenian spelling belong correspondingly May to August. Georgians do not know this rule so.

A similar dish is piti in the area of ​​Turkey Karsprovinz, which was formerly inhabited by Armenians. With the same preparation mostly sheep claws are cooked.

Etymology

The main word Khash (Armenian Խաշ ) originates from the Armenian verb " chaschel " in its meaning to cook from. As eindeutschende notation also Khasch or Chash used.

Preparation

Chasch is prepared as pure meat with little ingredients. The main ingredient are Kuhfüße, also head and stomach are used. The Kuhklauen ( totikner in Armenian ) are cleared of hair and cleaned. They are then placed in cold water until they are freed from the strong smell. It will be a night boiled in clear water. The resulting strong broth was cooked without salt and spices, after the long cooking time, the meat falls off the bone. The food is served hot and therefore eaten in the morning. The seasoning takes the eater individually with the provided salt, garlic, lemon juice, vinegar. Often dry Lavasch is broken and placed in the broth until it becomes a thick paste. Chasch side dishes will be served with a variety, including green and yellow sweet peppers, hot peppers, sour and spicy cucumber, radish, cream cheese, green salads and garden herbs, such as watercress or arugula. For supper mainly vodka, preferably mulberry vodka, brandy in Armenia also, and bottled water is provided. For this reason Chasch is regarded as men feed, since the high gelatin content is attributed to the women.

Consumption

Armenian families invite you to Chasch food basically guests. In Georgia it is often offered for a treat, as it is considered hangover breakfast. The traditional time for a Chasch are the hours of the morning. Previously accepted "the poor people " the remnants of the rich, who enjoyed only the flesh of animals. Overnight, the meals were cooked and then eaten unrecognized nutrient- rich soup of the neighbors in the morning.

Today's ceremony is being prepared not just one day, but many days in advance. The banquet is not a " simple dinner " but it is " a preparation for it " necessary, part of the festival. There are various rituals to Chasch celebration and many people come the night before. You eat with your hands using the hands to enjoy the unwieldy meat. In good company with a soft Lavasch in larger pieces (about 40 × 20 cm ²) is served as " edible napkin ". The 'severity' of food, done something strong smell of meat cooking and since the food in the morning, and ( " necessary " ) in connection with the consumption of alcohol will be held this celebration on weekends and holidays. It is expected that guests bring a bottle of vodka. Although the guests know that the host has carefully provided, an additional bottle " never obsolete " and traditionally many toasts are made, for the good morning (Armenian: Բարի լռւյս ) and a short toast to the host return guests with a toast, the meal ends with a toast to the guests.

Effects on health

Chasch is widely praised for its healing powers. The preparation includes various joints of the leg and claw of the cows are in cartilage and other connective tissue components included. The long preparation includes these shares and they are located in the broth. In addition, the gelatinous substance is eaten to the bone and recorded in the digestive tract. It is a commonly held opinion that the regular consumption of Chasch joint problems and helps prevents arthritis to prevent or at least slow down the progression of this disease.