Khashi - Georgian hangover remedy
03 February, 2015
Khashi - Georgian hangover remedy
It is said that this dish is of Eastern origin, created by the poor during preparation for Muslim fasting, where one is forbidden from eating anything from sunset to sunrise. When the poor slaughtered their cattle and distributed meat to the homes of the rich, following an order from a khan or a bey, naturally, nobody wanted the animals’ organs, heads or hooves. So the poor took these parts, stuffed them into pots and boiled them after dawn to ,
consuming the nutritious broth in the morning in order to receive the energy necessary for their hard work.

This dish has found a place in the cuisine of the Caucasus and Asia. There exist Georgian, Armenian, North Caucasian and Central Asian versions of it. Differences among them are minimal, mostly in minor preparation details and spices used.

Ingredients:

1.5kg of cow intestine
1 cow shin
1 carrot
1 onion
6-8 cloves of garlic
1 cup of milk
Salt, red bell pepper and greens (optional)

Preparation:

Wash the shin and intestine thoroughly, slice them into lumps and put them in water for an hour, then wash them again. Put them in a pot, add water and boil.

Remove the foam that appears, replace the water after it starts boiling and then proceed with boiling again. After an hour, add carrot and onion – this isn’t necessary, but it improves the flavor. Continue boiling at very low flame for at least 4-5 hours. After the broth is ready, add milk and salt. Squash garlic and dilute the resulting paste with a bit of water – it is served separately.

You can serve greens and sliced bell peppers as another addition to the dish.

Some versions of khashi have shins and intestines being prepared separately. The broth resulting from cooking intestines has a peculiar smell that some may find unpleasant. Therefore, boiled intestines are served separately from broth made of cow shins.

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