On hash go feet and scars, mostly beef. Feet opilivayut, scraped, washed, cut lengthwise and soaked for a day or two, changing the water and put to boil, the Bay water so that it covers them by at least 20 Scars, see also scrape, clean, wash and boil separately until the specific smell disappears, then pour the broth, re-wash the scars in hot and cold water, cut into small pieces and add to the cooking feet, when they begin to boil. Khash is cooked without salt, over moderate heat, preventing a strong boil, removing the foam until, until the meat starts to separate itself from the bones and the scars will be quite soft. Then it is flavored with garlic (grated) and serve with pita bread.

Soup bowls ,plates - all of which should be the most simple, cheap, better to drink from glasses, but you can from the stacks. Be sure to wet a linen napkin, because the soup is thick and sticky. And from the remnants of the soup, I prepared the jelly, add tenderized meat.

In Armenia, the khash eating of these clay plates are heated (under the bowl of burning coals). Lavash is dried in advance, breaking into small pieces, and a fresh sheet of lavash to cover the soup to keep it hot. The khash is served cabbage in Armenian, pickles, olives, garlic. From fruits only fermented lemon, also good cut into thin slices of radish, sprinkle with lemon. Hush often gradually develops into lunch.