May 28th 2011, The Times
Take 4 cow’s hooves and ankles and 1 brain (optional); boil for 32 hours (without seasoning); remove scum; gnaw bones. Haute cuisine, Armenia-style Khash, “the masterpiece of Armenian cuisine”, is always eaten early in the morning. “It is not wise to eat it late,” says our host, Shirak. “Khash is so rich, you need all day to digest it.” He takes us to visit the kitchen the night before the feast; we inspect the great pot where four cow’s feet and ankles and one bovine brain are bubbling. “It started cooking last night, because khash must be stewed for 32 hours,” says Shirak. We agree to meet when that time is up: at 7am.
Read the full article at Times Online (it’s in front of the paywall)