Khash (dish)

Traditional dish in Western Asia

Khash (; known by the derivations khashi and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is a dish of Armenian origin. It is also known by other designations, namely pacha (پاچه; ; Neo Aramaic:pacha; ; ; ; pacal; ), kalle pache (کله‌پاچه; kelle paça; ), kakaj šürpi or serûpê
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.

The name khash originates from the Armenian verb (խաշել), which means "to boil". The dish, initially called khashoy , is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century). The combination of a sheep's head and trotters is called , which literally means "head [and] trotter" in Persian.

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. In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised. Armenian khash is prepared using boiled cow or sheep parts such as the head, feet, and stomach (tripe). Typically consumed early in the morning during the winter season, it is served with garlic, radish and lavash. In Armenia and the rest of the South Caucasus, khash is often seen as food to be consumed after a party, as it is known to be consumed during battle hangovers (especially by men) and eaten with a "hair of the dog" vodka chaser.

Kalle pache (; ; literally meaning "head [and] trotter") consists of a sheep's head (including the brain) and trotters, and is typically seasoned with lemon and cinnamon. and Iran. It is especially consumed during cold seasons.

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. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking. The stomach lining would be filled with rice and lamb and stitched with a sewing thread (كيبايات). Sheep brain is also included.