Khash (dish)
type of food
Khash (Armenian: խաշ) is a traditional dish made from a boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It originates from Armenia and is considered one of the oldest Armenian dishes.
In addition to Armenia, khash and its variations are also found in several other countries, including Afghanistan, Albania, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Mongolia, North Macedonia, Turkey, and some Persian Gulf countries.
Etymology
The name khash originates from the Armenian verb (խաշել), which means "to boil". The dish, initially called khashoy (Armenian: խաշոյ), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).
The Persian designation pacha stems from the term pāče, literally meaning "trotter". The combination of a sheep's head and trotters is called kalle-pāče, which literally means "head [and] trotter" in Persian.
Khash is also known by derivations like khashi and xash (Georgian: ხაში; and Azerbaijani: xaş, respectively), while also being known by other designations, namely pacha (Persian: پاچه; Albanian: paçe; Neo-Aramaic: pacha; Mesopotamian Arabic: پاچة, romanized: pacha; Serbo-Croatian: pača; Bulgarian: пача; Hungarian: pacal; Greek: πατσάς), kalle-pache (Persian: کلهپاچه; Turkish: kelle paça; Azerbaijani: kəllə-paça), kakaj šürpi (Chuvash: какай шÿрпи) or serûpê (Kurdish: سهروپێ).
In the South Caucasus
In the medieval Armenian medical textbook Relief of Fevers (1184), khash was described as a dish with healing properties, e.g., against snuffle. It was recommended to eat it while drinking wine.
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