Featured recipe

Khash

Beef foot broth

Khash is a winter ritual in Armenia: friends gather in the early morning between November and March, often at the weekend, to share bowls of plain broth made from beef feet that have cooked all night. Everyone seasons their own bowl at the table with crushed garlic and salt, crumbles dried lavash into it and eats with radishes, pickles and fresh herbs. The broth is rich, sticky with gelatine and deliberately unseasoned in the pot. Skimping on the cleaning and soaking is the classic error; it leaves the broth grey and smelling of the farmyard instead of clean and milky-white. Chef's tip: ask the butcher to clean the feet and saw them into pieces for you.

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