Khash – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb trotters (hooves), leg bones, or knuckles (cleaned and split)
• Optional addition: 1–2 pieces of beef shank or marrow bones for richer broth
• 3–4 garlic cloves, crushed or finely chopped
• Salt, to taste
• Full-fat yogurt or sour cream, for serving
• Fresh herbs (cilantro or parsley), chopped

2. CLEANING & PREPARING THE MEAT

1. Rinse the bones and trotters thoroughly under cold water. Use a brush to remove all fine hairs.
2. Optional: Soak the bones in cold water for 30 minutes and drain. This helps clarify the broth.
3. Pat dry with paper towels and set aside.

3. SLOW COOKING THE BROTH

1. In a heavy pot, arrange the bones and trotters in a single layer.
2. Cover with cold water—about 3–4 L—and slowly bring to a gentle boil over medium heat.
3. As it rises to a boil, skim off foam and impurities with a ladle to keep the broth clear.
4. Once boiling, add a bit of salt, reduce heat to low, and cover the pot slightly askew.
5. Simmer gently for 4–6 hours, or until the meat is very tender and beginning to fall from the bone.
6. In the last 30 minutes, add the crushed garlic to the broth for subtle flavor infusion.

4. ASSEMBLING & SERVING

1. Taste the broth and adjust salt as needed.
2. Using a slotted spoon, transfer the meat to shallow bowls or plates.
3. Keep the broth piping hot—either ladle into bowls or leave it in the pot as a communal serving style.

5. ACCOMPANIMENTS & FINISH

1. Serve each portion with a generous spoonful of hot broth poured over the meat.
2. Offer yogurt or sour cream on the side for mixing in.
3. Garnish with fresh herbs to brighten the dish.
4. Traditions often include dipping crusty bread or lavash into the broth.
5. For a full Georgian experience, serve with raw garlic cloves, salt, and pepper on the table for guests to customize their bowl.

🔥 NOTES

• Low and slow is non-negotiable—this dish is about patience, not speed.
• Skim diligently for a clean, clear broth.
• Bold simplicity—just meat, garlic, salt, and time.
• Serve steaming hot—heat is essential to the experience.
• Richness from collagen—trotters and knuckles create a silky texture without thickeners.