Khash (dish)

Khash (Armenian: խաշ; known by the derivations khashi (Georgian: ხაში) and Azerbaijani: xaş, 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.^[1]^[2]

It is also 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).

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.

^ Adjarian, Hrachia (1973). "Armenian Etymological Dictionary" (in Armenian). p. 346.
^ Heratsi, Mkhitar (1178). Relief Of Fevers. Interstate Publishers. pp. Chapter 6 and Chapter 10. ISBN 978-0-8134-3032-4.

[Adjarian2-1] Adjarian, Hrachia (1973). "Armenian Etymological Dictionary" (in Armenian). p. 346.

[2] Heratsi, Mkhitar (1178). Relief Of Fevers. Interstate Publishers. pp. Chapter 6 and Chapter 10. ISBN 978-0-8134-3032-4.

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