[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/khash-dish-wikipedia\/#BlogPosting","mainEntityOfPage":"https:\/\/wiki.edu.vn\/en\/wiki24\/khash-dish-wikipedia\/","headline":"Khash (dish) – Wikipedia","name":"Khash (dish) – Wikipedia","description":"Traditional dish in Western Asia Fresh and prebaked sheep heads being sold in a market Khash (Armenian: \u056d\u0561\u0577; known by","datePublished":"2018-11-11","dateModified":"2018-11-11","author":{"@type":"Person","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/#Person","name":"lordneo","url":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Enzyklop\u00e4die","logo":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/5\/5a\/Khash.jpg\/220px-Khash.jpg","url":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/5\/5a\/Khash.jpg\/220px-Khash.jpg","height":"144","width":"220"},"url":"https:\/\/wiki.edu.vn\/en\/wiki24\/khash-dish-wikipedia\/","about":["Wiki"],"wordCount":5133,"articleBody":"Traditional dish in Western Asia    Fresh and prebaked sheep heads being sold in a marketKhash (Armenian: \u056d\u0561\u0577; known by the derivations khashi (Georgian: \u10ee\u10d0\u10e8\u10d8) and Azerbaijani: xa\u015f, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe).It is also known by other designations, namely pacha (Persian: \u067e\u0627\u0686\u0647; Albanian: pa\u00e7e; Assyrian:[which?]pacha; Mesopotamian Arabic: \u067e\u0627\u0686\u0629, romanized:\u00a0pacha; Serbo-Croatian: pa\u010da; Bulgarian: \u043f\u0430\u0447\u0430; Hungarian: pacal; Greek: \u03c0\u03b1\u03c4\u03c3\u03ac\u03c2), kalle-pache (Persian: \u06a9\u0644\u0647\u200c\u067e\u0627\u0686\u0647; Turkish: kelle pa\u00e7a; Azerbaijani: k\u0259ll\u0259-pa\u00e7a), kakaj \u0161\u00fcrpi (Chuvash: \u043a\u0430\u043a\u0430\u0439 \u0448\u00ff\u0440\u043f\u0438) or ser\u00fbp\u00ea (Kurdish: \u0633\u0647\u200c\u0631\u0648\u067e\u06ce).Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries.Table of ContentsEtymology[edit]In the South Caucasus[edit]In Iran[edit]In Israel[edit]In Iraq[edit]In Arab countries[edit]In Albania[edit]In Turkey[edit]In Greece[edit]Similar dishes[edit]See also[edit]References[edit]External links[edit]Etymology[edit]The name khash originates from the Armenian verb (\u056d\u0561\u0577\u0565\u056c), which means “to boil”.[1] The dish, initially called khashoy (Armenian: \u056d\u0561\u0577\u0578\u0575), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).[1]The Persian designation pacha stems from the term p\u0101\u010de, literally meaning “trotter”.[2] The combination of a sheep’s head and trotters is called kalle-p\u0101\u010de, which literally means “head [and] trotter” in Persian.[3]In the South Caucasus[edit]  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.[4] In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised.[5]In the South Caucasus, khash is often seen as food to be consumed in the mornings after a party, as it is known to battle hangovers (especially by men) and eaten with a “hair of the dog” vodka chaser.[6]In Iran[edit]Kalle-pache (kalle-p\u0101\u010de) in TehranAn Iranian pache (p\u0101\u010de) dishIranian khashKalle-pache (kalle-p\u0101\u010de; kalla-p\u0101\u010da; literally meaning “head [and] trotter”) consists of a sheep’s head (including the brain) and trotters,[7][8][9] and is typically seasoned with lemon and cinnamon.[8] Usually consumed as a breakfast soup,[8] kalle-pache is traditional to Afghanistan[10] and Iran.[8]In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning.[11] It is especially consumed during cold seasons.[11] To prepare kalle-pache, the sheep’s head and trotters are collected, cooked, and treated as per the recipe.[12]In Israel[edit]During winter, it is very common to eat sheep or cow parts in soup with onions, spices and squeezed lemon and is prepared in many ways such as maraq regel (leg soup), maraq moh (brain soup), maraq me’ayim (intestine soup), maraq beten (tripe soup) and maraq rosh (head soup). It is usually accompanied with flat bread, lemon, hot chilli pepper and an alcoholic drink, usually arak.In Iraq[edit]Pacha is a traditional Iraqi dish made from sheep’s head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.[13] The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.[14] The stomach lining would be filled with rice and lamb and stitched with a sewing thread (Arabic: \u0643\u064a\u0628\u0627\u064a\u0627\u062a).[15] Sheep brain is also included.[16][17][18]In Arab countries[edit]The dish is known in Kuwait, Bahrain, and other Persian Gulf countries as Pacheh (\u067e\u0627\u0686\u0647), since the Arabic alphabet has no letters ‘p’ and ‘ch’ so the dish is written with ‘b’ and ‘j’ as in Bajeh \u0628\u0627\u062c\u0647). A variation of that is found in other Arab countries such as in Egypt and is known as kawari’ (\u0643\u0648\u0627\u0631\u0639), Egyptians eat cow brain and sheep brain.[19]In Albania[edit]Albania’s popular pache (pa\u00e7e) consists of a sheep’s or any cattle’s head, that is boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It is also frequently cooked with cattle feet or tripe. It makes a hot and hearty winter stew.[citation needed]In Turkey[edit]In Turkish culinary culture, pacha (pa\u00e7a) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of Turkey, such as in Kastamonu, for instance, the term ayak pa\u00e7a (“feet pacha”) is used for cow, sheep, or goat hooves,[20] and the term kelle pa\u00e7a is used for “head pacha” (chorba). Sometimes the term dil pa\u00e7a is also used for tongue soup, while “meat pacha” is made with gerdan (scrag end of sheep’s neck).[citation needed] In Turkey, the word kelle refers to a sheep’s head roasted in the oven, which is served after grilling at specialized offal restaurants.[citation needed]In Greece[edit]  A bowl of Greek pats\u00e1s (with skordostoubi and hot pepper flakes)The Greek version, called pats\u00e1s (\u03c0\u03b1\u03c4\u03c3\u03ac\u03c2), may be seasoned with red wine vinegar and garlic (skordostoubi), or thickened with avgol\u00e9mono. The Greek version sometimes uses calf feet with the tripe.Specialized tavernas serving patsa are known as patsatzidika. Because patsas has the reputation of remedying hang-over and aiding digestion, patsatzidika are often working overnight, serving people returning home after dinner or clubbing.Similar dishes[edit]Paya, South Asian version of this dishSmalahove, boiled sheep’s head, a traditional western Norwegian foodSo\u011fuk pa\u00e7a, a Turkish cold dish made with the jelly obtained from sheep or cow hoovesSvi\u00f0, an Icelandic dish that includes a sheep’s head cut in halfSee also[edit]References[edit]^ a b Adjarian, Hrachia (1973). “Armenian Etymological Dictionary” (in Armenian). p.\u00a0346.^ “\u067e\u0627\u0686\u0647” [p\u0101\u010de]. Amid Dictionary (in Persian). Retrieved April 24, 2018.^ “\u06a9\u0644\u0647 \u067e\u0627\u0686\u0647” [kalle p\u0101\u010de]. Amid Dictionary (in Persian). Retrieved April 24, 2018.^ Heratsi, Mkhitar. “Chapter 6”. Relief of Fevers.^ Heratsi, Mkhitar. “Chapter 10”. Relief of Fevers.^ Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p.\u00a0356. ISBN\u00a0978-1-905864-23-2.^ Edelstein, Sari (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p.\u00a0236. ISBN\u00a0978-0-7637-5965-0.^ a b c d King, Bart (2010). The Big Book of Gross Stuff. Gibbs Smith. p.\u00a0243. ISBN\u00a0978-1-4236-0746-5.^ “Sheep Heads, Brains And Hooves Are Delicacies In Iran”. HuffPost. April 13, 2009. Retrieved January 8, 2016.^ Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p.\u00a0353. ISBN\u00a0978-1-905864-23-2.^ a b “KALLA-P\u0100\u010cA”. Encyclop\u00e6dia Iranica. Vol.\u00a0XV. April 20, 2012. p.\u00a0408.^ Field, Henry (1939). Contributions to the anthropology of Iran. Vol.\u00a02. Chicago Natural History Museum. p.\u00a0559.^ “Food in Iraq \u2013 Iraqi Cuisine \u2013 popular, dishes, diet, common meals, customs”. Foodbycountry.com. April 6, 2001. Retrieved March 14, 2010.^ “Assyrian Restaurant in Chicago Reminds Iraqis of Home”. Christiansofiraq.com. August 28, 2005. Retrieved March 14, 2010.^ “Little Shedrak’s Pacha (Lamb’s Head) \u2013 Chicago Area \u2013 Chowhound”. Chowhound.chow.com. 19 October 2003. Retrieved March 14, 2010.^ David Finkel (September 15, 2009). The Good Soldiers. Farrar, Straus and Giroux. p.\u00a055. ISBN\u00a0978-1-4299-5271-2. sheep brains iraq.^ John Martinkus (2004). Travels in American Iraq. Black Inc. p.\u00a029. ISBN\u00a0978-1-86395-285-9.^ Peggy Faw Gish (February 12, 2015). Iraq. Wipf and Stock Publishers. p.\u00a0212. ISBN\u00a0978-1-4982-1763-7.^ “Meat | Egyptian Cuisine and Recipes”. Egyptian-cuisine-recipes.com. Retrieved January 8, 2016.^ Koz, M. Sabri (2002). Yemek kitab\u0131: tarih, halkbilimi, edebiyat (in Turkish). Kitabevi. p.\u00a0486. ISBN\u00a0978-975-7321-74-3.External links[edit]"},{"@context":"http:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/#breadcrumbitem","name":"Enzyklop\u00e4die"}},{"@type":"ListItem","position":2,"item":{"@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/khash-dish-wikipedia\/#breadcrumbitem","name":"Khash (dish) – Wikipedia"}}]}]