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{{pp|small=yes}}
{{Short description|Traditional dish in Western Asia}}
[[File:Khash.jpg|thumb|right|[[Armenian cuisine|Armenian
]] khash]]
[[File:Sheep head - Smalahove - kalleh pacheh.jpg|thumb|Fresh and prebaked sheep heads being sold in a market]]
'''Khash''' ({{lang-hy|խաշ}}; known by the derivations ''khashi'' ({{Lang-ka|ხაში}}) and {{Lang-az|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 [[Armenians|Armenian]] origin.<ref name="Adjarian2">{{cite web |author=Adjarian, Hrachia |author-link=Hrachia Adjarian |year=1973 |title=Armenian Etymological Dictionary |url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&pageNumber=1051 |page=346 |language=hy |volume=2}}</ref><ref>{{Cite book |last=Heratsi |first=Mkhitar |title=Relief Of Fevers |year=1178 |isbn=978-0-8134-3032-4 |pages=Chapter 6 and Chapter 10|publisher=Interstate Publishers }}</ref> 

 It is also known by other designations, namely '''{{lang|fa-Latn|pacha}}''' ({{lang-fa|پاچه}}; {{lang-al|paçe}}; Neo-Aramaic:{{lang|und-Latn|pacha}}; {{lang-acm|پاچة|pacha}}; {{lang-sh|pača}}; {{lang-bg|пача}}; {{lang-hu|pacal}}; {{lang-gr|πατσάς}}), '''{{lang|fa-Latn|kalle-pache}}''' ({{lang-fa|کله‌پاچه}}; {{lang-tr|kelle paça}}; {{lang-az|kəllə-paça}}), '''{{lang|cv-Latn|kakaj šürpi}}''' ({{lang-cv|какай шÿрпи}}) or '''{{lang|ku-Latn|serûpê}}''' ({{lang-ku|سه‌روپێ}}).

Khash and its variations are traditional dishes in [[Afghanistan]], [[Albania]], [[Armenia]], [[Azerbaijan]], [[Bosnia and Herzegovina]], [[Bulgaria]], [[Georgia (country)|Georgia]], [[Greece]], [[Iran]], [[Iraq]], [[Turkey]], [[North Macedonia]], [[Mongolia]] and some [[Arab states of the Persian Gulf|Persian Gulf countries]].

== Etymology ==
The name ''khash'' originates from the Armenian verb ({{lang|hy|խաշել}}), which means "to boil".<ref name="Adjarian">{{cite web |author=Adjarian, Hrachia |author-link=Hrachia Adjarian |url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&pageNumber=1051 |title=Armenian Etymological Dictionary |volume=2 |year=1973 |page=346 |language=hy}}</ref> The dish, initially called ''khashoy'' ({{Lang-hy|խաշոյ}}), is mentioned by a number of medieval Armenian authors, including [[Grigor Magistros]] (11th century), [[Mkhitar Heratsi]] (12th century), and Yesayi Nchetsi (13th century).<ref name="Adjarian"/>

The [[Persian language|Persian]] designation ''pacha'' stems from the term {{transl|fa|pāče}}, literally meaning "trotter".<ref>{{cite web |url=https://www.vajehyab.com/amid/پاچه |title=پاچه |trans-title=pāče |language=fa |work=Amid Dictionary |access-date=April 24, 2018}}</ref> The combination of a sheep's head and trotters is called {{transl|fa|kalle-pāče}}, which literally means "head [and] trotter" in Persian.<ref>{{cite web |url=https://www.vajehyab.com/amid/کله+پاچه |title=کله پاچه |trans-title=kalle pāče |language=fa |work=Amid Dictionary |access-date=April 24, 2018}}</ref>

== In the South Caucasus ==
[[File:Azerbaijani khash.jpg|thumb|Caucasian Khash]]

In the medieval [[Armenians|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.<ref>{{cite book |author=Heratsi, Mkhitar |author-link=Mkhitar Heratsi |title=Relief of Fevers |url=http://titus.fkidg1.uni-frankfurt.de/texte/etcs/arm/heraci/herac.htm |chapter=Chapter 6}}</ref> In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised.<ref>{{cite book |author=Heratsi, Mkhitar |author-link=Mkhitar Heratsi |title=Relief of Fevers |url=http://titus.fkidg1.uni-frankfurt.de/texte/etcs/arm/heraci/herac.htm |chapter=Chapter 10}}</ref>

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]].<ref>{{Cite web |title=Armenian Khash Recipe |url=https://travelfoodatlas.com/armenian-khash-recipe |website=Travel Food Atlas|date=31 March 2022 }}</ref> In [[Armenia]] and the rest of the [[list of dishes from the Caucasus|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.<ref>{{cite book |last=Elliott |first=Mark |author-link=Mark Elliott (British author) |title=Azerbaijan with Excursions to Georgia |publisher=Trailblazer |year=2010 |page=356 |isbn=978-1-905864-23-2}}</ref>

== In Iran ==
{{multiple image
|align=right
|total_width=300
|image1=Khash 1.jpg
|caption1=Kalle-pache ({{transl|fa|kalle-pāče}}) in Tehran
|image2=Iranian pache dish.jpg
|caption2=An Iranian pache ({{transl|fa|pāče}}) dish
|image3=Khash in Bahar 3.jpg
|caption3=Iranian khash
}}
Kalle-pache ({{transl|fa|kalle-pāče}}; {{transl|prs|kalla-pāča}}; literally meaning "head [and] trotter") consists of a sheep's head ([[Offal#Middle East and North Africa|including the brain]]) and trotters,<ref>{{cite book |last=Edelstein |first=Sari |title=Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals |publisher=Jones & Bartlett Learning |year=2009 |page=236 |isbn=978-0-7637-5965-0}}</ref><ref name=king>{{cite book |last=King |first= Bart |title=The Big Book of Gross Stuff |publisher=Gibbs Smith |year=2010 |page=243 |isbn=978-1-4236-0746-5}}</ref><ref>{{cite news |url=http://www.huffingtonpost.com/2009/03/13/sheep-heads-brains-and-ho_n_174650.html |title=Sheep Heads, Brains And Hooves Are Delicacies In Iran |work=HuffPost |date=April 13, 2009 |access-date=January 8, 2016}}</ref> and is typically seasoned with [[lemon]] and [[cinnamon]].<ref name="king"/> Usually consumed as a breakfast soup,<ref name="king"/> kalle-pache is traditional to Afghanistan<ref>{{cite book |last=Elliott |first=Mark |title=Azerbaijan with Excursions to Georgia |publisher=Trailblazer |year=2010 |page=353 |isbn=978-1-905864-23-2}}</ref> and [[Iran]].<ref name="king"/>

In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning.<ref name="Iranica">{{cite encyclopedia |url=http://www.iranicaonline.org/articles/kalla-paca-a-traditional-dish |title=KALLA-PĀČA |encyclopedia=Encyclopædia Iranica |date=April 20, 2012 |volume=XV |page=408}}</ref> It is especially consumed during cold seasons.<ref name="Iranica"/> To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe.<ref>{{cite book |last=Field |first=Henry |title=Contributions to the anthropology of Iran |volume=2 |publisher=Chicago Natural History Museum |year=1939 |page=559}}</ref>

== In Iraq ==
Pacha is a traditional [[Iraqi cuisine|Iraqi]] dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.<ref>{{cite web |url=http://www.foodbycountry.com/Germany-to-Japan/Iraq.html |title=Food in Iraq – Iraqi Cuisine – popular, dishes, diet, common meals, customs |publisher=Foodbycountry.com |date=April 6, 2001 |access-date=March 14, 2010}}</ref> The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.<ref>{{cite web |url=http://www.christiansofiraq.com/petrus8285.html |title=Assyrian Restaurant in Chicago Reminds Iraqis of Home |publisher=Christiansofiraq.com |date=August 28, 2005 |access-date=March 14, 2010}}</ref> The stomach lining would be filled with rice and lamb and stitched with a sewing thread ({{lang-ar|كيبايات}}).<ref>{{cite web |url=http://chowhound.chow.com/topics/113967 |title=Little Shedrak's Pacha (Lamb's Head) – Chicago Area – Chowhound |date=19 October 2003 |publisher=Chowhound.chow.com |access-date=March 14, 2010}}</ref> Sheep brain is also included.<ref name="Finkel2009">{{cite book |author=David Finkel |title=The Good Soldiers |url=https://archive.org/details/goodsoldiers00fink_0 |url-access=registration |quote=sheep brains iraq. |date=September 15, 2009 |publisher=Farrar, Straus and Giroux |isbn=978-1-4299-5271-2 |page=[https://archive.org/details/goodsoldiers00fink_0/page/55 55]}}</ref><ref name="Martinkus2004">{{cite book |author=John Martinkus |title=Travels in American Iraq |url=https://books.google.com/books?id=ieCTk1wq8ngC&q=sheep+brains+iraq&pg=PA29 |year=2004 |publisher=Black Inc. |isbn=978-1-86395-285-9 |page=29}}</ref><ref name="Gish2015">{{cite book |author=Peggy Faw Gish |title=Iraq |url=https://books.google.com/books?id=hVSnBgAAQBAJ&q=sheep+brains+iraq&pg=PA212 |date=February 12, 2015 |publisher=Wipf and Stock Publishers |isbn=978-1-4982-1763-7 |page=212}}</ref>

== In Arab countries ==

The dish is known in [[Kuwait]], [[Bahrain]], and other [[Arabian Peninsula]] countries as ''Pacheh'' ({{lang|ar|باجه}}), since the Arabic alphabet has no letters 'p' and 'ch' so the dish is written with 'b' and 'j' as in ''Bajeh'' {{lang|ar|باجه}}). A variation of that is found in other Arab countries such as in [[Egypt]] and is known as ''kawari''' ({{lang|ar|كوارع}}), Egyptians eat cow brain and sheep brain.<ref>{{cite web |url=http://egyptian-cuisine-recipes.com/recipes/meat |title=Meat &#124; Egyptian Cuisine and Recipes |website=Egyptian-cuisine-recipes.com |access-date=January 8, 2016}}</ref>

== In Albania ==
[[Albania]]'s popular pache ({{lang|sq|paçe}}) consists of a sheep's or any cattle's head, that is boiled until meat comes off easily. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It is also frequently cooked with cattle feet or tripe. It makes a hot and hearty winter stew.{{citation needed |date=April 2018}}

== In Turkey ==
In [[Turkish cuisine|Turkish culinary culture]], ''pacha'' ({{lang|tr|paça}}) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of [[Turkey]], such as in [[Kastamonu Province|Kastamonu]], for instance, the term {{lang|tr|ayak paça}} ("feet pacha") is used for cow, sheep, or goat hooves,<ref name="Koz2002">{{cite book |author=Koz, M. Sabri |title=Yemek kitabı: tarih, halkbilimi, edebiyat |language=tr |url=https://books.google.com/books?id=d_uBAAAAMAAJ |year=2002 |publisher=Kitabevi |page=486 |isbn=978-975-7321-74-3}}</ref> and the term {{lang|tr|kelle paça}} is used for "head pacha" ([[chorba]]). Sometimes the term {{lang|tr|dil paça}} is also used for [[beef tongue|tongue]] soup, while "meat pacha" is made with {{lang|tr|gerdan}} ([[scrag end]] of sheep's neck).{{citation needed |date=April 2018}} In Turkey, the word {{lang|tr|kelle}} refers to a sheep's head roasted in the oven, which is served after grilling at specialized offal restaurants.{{citation needed |date=April 2018}}

== In Greece ==
[[File:Patsas_soup_200509.jpg|thumb|245x245px|A bowl of Greek patsás (with ''skordostoubi'' and hot pepper flakes)]]
The [[Greek cuisine|Greek]] version, called ''patsás'' (πατσάς), may be seasoned with red wine vinegar and garlic (''skordostoubi''), or thickened with [[Avgolemono|avgolémono]]. The Greek version sometimes uses calf feet with the tripe.

Specialized [[taverna]]s serving patsa are known as ''patsatzidika''. Because patsas has the reputation of remedying hang-over and aiding digestion, ''patsatzidika'' are often working overnight, serving people returning home after [[dinner]] or [[Clubbing (subculture)|clubbing]].

== Similar dishes ==
* [[Paya (food)|Paya]], South Asian version of this dish
* [[P%27tcha|P'tcha]], Ashkenazi Jewish version
* [[Smalahove]], boiled sheep's head, a traditional western [[Norwegian cuisine|Norwegian]] food
* Soğuk paça, a Turkish cold dish made with the [[Gelatin|jelly]] obtained from sheep or cow hooves
* [[Svið]], an [[Icelandic cuisine|Icelandic]] dish that includes a sheep's head cut in half

== See also ==
{{portal|Food}}
{{div col|colwidth=30em}}
* [[Aspic]]
* [[Beshbarmak]]
* [[Chitterlings]]
* [[Haggis]]
* [[Head cheese]]
* [[Powsowdie]]
* [[Tripe chorba]]
{{div col end}}

==References==
{{Reflist|colwidth=30em}}

==External links==
* {{cite web |url=https://www.smithsonianmag.com/travel/brief-history-khash-armenias-love-it-or-hate-it-hangover-cure-180968286 |title=A Brief History of Khash, Armenia's Love-It-or-Hate-It Hangover Cure (Recipe) |date=February 27, 2018 |work=Smithsonian Institution}}
* {{cite web |url=http://khash.org |title=Khash.org}}
* {{cite news |url=https://www.thestar.com/life/2007/02/07/khash_and_other_azeri_adventures.html |work=Toronto Star |title=Khash and other Azeri adventures |date=February 7, 2007}}
* {{cite web |url=http://www.visions.az/en/news/468/41b11abe |title=HIS MAJESTY KHASH |date=April 2013 |work=Vision TV}}

{{Cuisine of Armenia}}
{{Cuisine of Azerbaijan}}
{{Cuisine of Iran|stew}}
{{Cuisine of Turkey}}

{{DEFAULTSORT:Khash (dish)}}
[[Category:Albanian cuisine]]
[[Category:Armenian cuisine]]
[[Category:Armenian words and phrases]]
[[Category:Assyrian cuisine]]
[[Category:Azerbaijani cuisine]]
[[Category:Bahraini cuisine]]
[[Category:Beef dishes]]
[[Category:Bosnia and Herzegovina cuisine]]
[[Category:Bulgarian cuisine]]
[[Category:Georgian cuisine]]
[[Category:Greek cuisine]]
[[Category:Iranian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Kuwaiti cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:National dishes]]
[[Category:Offal]]
[[Category:Soviet cuisine]]
[[Category:Turkish cuisine]]