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Fresh and prebaked sheep heads being sold in a market

Khash (Armenian: խաշ; Azerbaijani: xaş; Georgian: ხაში, Khashi), pacha (Persian: پاچه; Albanian: paçe; Arabic: باجة; Bosnian: pače; Bulgarian: пача; Greek: πατσάς), kalle-pache (Persian: کله‌پاچه; Turkish: kelle paça), or kakaj šürpi (Chuvash: какай шÿрпи) is originally an Armenian dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is a traditional dish in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Mongolia, and Turkey.

Etymology

The name khash originates from the Armenian verb xašel (խաշել), which means "to boil".^[1] The dish, initially called khashoy, is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century).^[1]

The Persian term pāče literally means "trotter".^[2] The combination of a sheep's head and trotters is called kalle-pāče, which literally means "head [and] trotter" in Persian.^[3]

In the Caucasus

Khash is a purist meal with great parsimony in ingredients. The feet are depilated, cleaned, kept in cold water in order to get rid of bad smell, and boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones.^{[citation needed]} No salt or spices are added during the boiling process. The dish is served hot. One may add salt, garlic, lemon juice, or vinegar according to one's taste. Dried lavash is often crumbled into the broth to add substance.^{[citation needed]} Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress. The meal is almost always accompanied by vodka (preferably mulberry vodka) and mineral water.^{[citation needed]}

In Georgia, Khashi is served together with onions, milk, salt and chacha. Usually they eat this dish early morning, or during hangovers.

In the medieval 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.^[4] In case of ailment, khash from the legs of yeanling was advised.^[5]

Formerly a nutritious winter food, it is now considered a delicacy, and is enjoyed as a festive winter meal. Modern-day convention in Armenia dictates that it should be consumed during the month that has an r in its name, thus excluding May, June, July, and August (month names in Armenian are derivatives of the Latin names). Khash is traditionally consumed during cold months in Azerbaijan and Georgia.^{[citation needed]}

In the Caucasus, khash is often seen as a food to be consumed in the mornings after a party, as it is known to battle hangovers (especially by men) and eaten with a "hair of the dog" vodka chaser.^[6]

There is much ritual involved in khash parties. Many participants abstain from eating the previous evening, and insist upon using only their hands to consume the unusual (and often unwieldy) meal. Because of the potency and strong smell of the meal, and because it is eaten early in the mornings and so often enjoyed in conjunction with alcohol, khash is usually served on the weekend or on holidays.^{[citation needed]}

In Iran and Afghanistan

Kalle-pache (kalle-pāče) in Tehran

An Iranian pache (pāče) dish

Kalle-pache (kalle-pāče; kalla-pāča; literally meaning "head [and] trotter") consists of a sheep's head (including the brain) and trotters,^[7]^[8]^[9] and is typically seasoned with lemon and cinnamon.^[8] Usually consumed as a breakfast soup,^[8] kalle-pache is traditional to Afghanistan^[10] and Iran.^[8]

In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning.^[11] It is especially consumed during cold seasons.^[11] To prepare kalle-pache, the sheep's head and trotters are collected, cooked, and treated as per the recipe.^[12]

In Israel

During winter it is very common to eat sheep or cow parts soup with onions and spices, especially the legs which is called 'Maraq rigl' it is usually accompanied with an alcoholic drink.

In Arab countries

Pacha is a traditional Iraqi dish made from sheep's head, trotters, and stomach; all boiled slowly and served with bread sunken in the broth.^[13] The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs which could be removed before cooking.^[14] The stomach lining would be filled with rice and lamb and stitched with a sewing thread (Arabic: كيبايات).^[15] Sheep brain is also included.^[16]^[17]^[18]

The dish is known in Kuwait, Bahrain, and other Persian Gulf countries as bacha (باجه), since the Arabic alphabet has no letter 'p' so the dish is pronounced with a 'b'. A variation of that is found in other Arab countries such as in Egypt and is known as kawari' (كوارع), Egyptians eat cow brain and sheep brain.^[19]

In Albania

Albania's popular pache (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 makes a hot and hearty winter stew.^{[citation needed]}

In Turkey

In Turkish culinary culture, pacha (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, for instance, the term ayak paça ("feet pacha") is used for cow, sheep, or goat hooves,^[20] and the term kelle paça is used for "head pacha" (chorba). Sometimes the term dil paça is also used for tongue soup, while "meat pacha" is made with gerdan (scrag end of sheep's neck).^{[citation needed]} In Turkey, the word kelle refers to a sheep's head roasted in the oven, which is served after grilling at specialized offal restaurants.^{[citation needed]}

In Greece

A bowl of Greek patsás (with *skordostoubi* and hot pepper flakes)

The Greek version, called patsás (πατσάς), may be seasoned with red wine vinegar and garlic (skordostoubi), or thickened with avgolémono. The Greek version sometimes uses calf feet with the tripe.

Specialized tavernas 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.

Similar dishes

Paya, South Asian version of this dish
Smalahove, boiled sheep's head, a traditional western Norwegian food
Soğuk paça, a Turkish cold dish made with the jelly obtained from sheep or cow hooves
Svið, an Icelandic dish that includes a sheep's head cut in half

References

^ ^a ^b Adjarian, Hrachia (1973). "Armenian Etymological Dictionary" (in Armenian). p. 346.
^ "پاچه" [pāče]. Amid Dictionary (in Persian). Retrieved April 24, 2018.
^ "کله پاچه" [kalle pāče]. Amid Dictionary (in Persian). Retrieved April 24, 2018.
^ Heratsi, Mkhitar. "Chapter 6". Relief of Fevers.
^ Heratsi, Mkhitar. "Chapter 10". Relief of Fevers.
^ Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p. 356. ISBN 978-1-905864-23-2.
^ Edelstein, Sari (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p. 236. ISBN 0-7637-5965-1.
^ ^a ^b ^c ^d King, Bart (2010). The Big Book of Gross Stuff. Gibbs Smith. p. 243. ISBN 1-4236-0746-5.
^ "Sheep Heads, Brains And Hooves Are Delicacies In Iran". HuffPost. April 13, 2009. Retrieved January 8, 2016.
^ Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p. 353. ISBN 978-1-905864-23-2.
^ ^a ^b "KALLA-PĀČA". Encyclopædia Iranica. Vol. XV. April 20, 2012. p. 408.
^ Field, Henry (1939). Contributions to the anthropology of Iran. Vol. 2. Chicago Natural History Museum. p. 559.
^ "Food in Iraq – Iraqi Cuisine – popular, dishes, diet, common meals, customs". Foodbycountry.com. April 6, 2001. Retrieved March 14, 2010.
^ "Assyrian Restuarant (Sic) in Chicago Reminds Iraqis of Home". Christiansofiraq.com. August 28, 2005. Retrieved March 14, 2010.
^ "Little Shedrak's Pacha (Lamb's Head) – Chicago Area – Chowhound". Chowhound.chow.com. Retrieved March 14, 2010.
^ David Finkel (September 15, 2009). The Good Soldiers. Farrar, Straus and Giroux. p. 55. ISBN 978-1-4299-5271-2.
^ John Martinkus (2004). Travels in American Iraq. Black Inc. p. 29. ISBN 978-1-86395-285-9.
^ Peggy Faw Gish (February 12, 2015). Iraq. Wipf and Stock Publishers. p. 212. ISBN 978-1-4982-1763-7.
^ "Meat | Egyptian Cuisine and Recipes". Egyptian-cuisine-recipes.com. Retrieved January 8, 2016.
^ Koz, M. Sabri (2002). Yemek kitabı: tarih, halkbilimi, edebiyat (in Turkish). Kitabevi. p. 486. ISBN 978-975-7321-74-3.

External links

"A Brief History of Khash, Armenia's Love-It-or-Hate-It Hangover Cure (Recipe)". Smithsonian Institution. February 27, 2018.
"Khash.org".
"Khash and other Azeri adventures". Toronto Star. February 7, 2007.
"HIS MAJESTY KHASH". Vision TV. April 2013.

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

[2] "پاچه" [pāče]. Amid Dictionary (in Persian). Retrieved April 24, 2018.

[3] "کله پاچه" [kalle pāče]. Amid Dictionary (in Persian). Retrieved April 24, 2018.

[4] Heratsi, Mkhitar. "Chapter 6". Relief of Fevers.

[5] Heratsi, Mkhitar. "Chapter 10". Relief of Fevers.

[6] Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p. 356. ISBN 978-1-905864-23-2.

[7] Edelstein, Sari (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p. 236. ISBN 0-7637-5965-1.

[king-8] King, Bart (2010). The Big Book of Gross Stuff. Gibbs Smith. p. 243. ISBN 1-4236-0746-5.

[9] "Sheep Heads, Brains And Hooves Are Delicacies In Iran". HuffPost. April 13, 2009. Retrieved January 8, 2016.

[10] Elliott, Mark (2010). Azerbaijan with Excursions to Georgia. Trailblazer. p. 353. ISBN 978-1-905864-23-2.

[Iranica-11] "KALLA-PĀČA". Encyclopædia Iranica. Vol. XV. April 20, 2012. p. 408.

[12] Field, Henry (1939). Contributions to the anthropology of Iran. Vol. 2. Chicago Natural History Museum. p. 559.

[13] "Food in Iraq – Iraqi Cuisine – popular, dishes, diet, common meals, customs". Foodbycountry.com. April 6, 2001. Retrieved March 14, 2010.

[14] "Assyrian Restuarant (Sic) in Chicago Reminds Iraqis of Home". Christiansofiraq.com. August 28, 2005. Retrieved March 14, 2010.

[15] "Little Shedrak's Pacha (Lamb's Head) – Chicago Area – Chowhound". Chowhound.chow.com. Retrieved March 14, 2010.

[Finkel2009-16] David Finkel (September 15, 2009). The Good Soldiers. Farrar, Straus and Giroux. p. 55. ISBN 978-1-4299-5271-2.

[Martinkus2004-17] John Martinkus (2004). Travels in American Iraq. Black Inc. p. 29. ISBN 978-1-86395-285-9.

[Gish2015-18] Peggy Faw Gish (February 12, 2015). Iraq. Wipf and Stock Publishers. p. 212. ISBN 978-1-4982-1763-7.

[19] "Meat | Egyptian Cuisine and Recipes". Egyptian-cuisine-recipes.com. Retrieved January 8, 2016.

[Koz2002-20] Koz, M. Sabri (2002). Yemek kitabı: tarih, halkbilimi, edebiyat (in Turkish). Kitabevi. p. 486. ISBN 978-975-7321-74-3.

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@@ Line 1: / Line 1: @@
+{{short description|Armenian traditional dish}}
-#REDIRECT [[Kaleh Pacheh]]
+[[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}}; {{lang-az|xaş}}; {{lang-ka|ხაში}}, Khashi), '''pacha''' ({{lang-fa|پاچه}}; {{lang-al|paçe}}; {{lang-ar|باجة}}; {{lang-bs|pače}}; {{lang-bg|пача}}; {{lang-gr| πατσάς}}), '''kalle-pache''' ({{lang-fa|کله‌پاچه}}; {{lang-tr|kelle paça}}), or '''kakaj šürpi''' ({{lang-cv|какай шÿрпи}}) is originally an [[Armenia]]n dish of boiled cow or sheep parts, which might include the head, feet, and stomach ([[tripe]]). It is a traditional dish in [[Afghanistan]], [[Albania]], [[Armenia]], [[Azerbaijan]], [[Bosnia and Herzegovina]], [[Bulgaria]], [[Georgia (country)|Georgia]], [[Greece]], [[Iran]], [[Iraq]], [[Mongolia]], and [[Turkey]].
+== Etymology ==
+The name ''khash'' originates from the [[Armenian language|Armenian]] verb {{transl|hy|xašel}} ({{lang|hy|խաշել}}), which means "to boil".<ref name="Adjarian">{{cite web |author=[[Hrachia Adjarian|Adjarian, Hrachia]] |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'', 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]] term {{transl|fa|pāče}} literally means "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 Caucasus ==
+[[File:Azerbaijani khash.jpg|thumb|[[Azerbaijani cuisine|Azerbaijani]] khash]]
+Khash is a purist meal with great parsimony in ingredients. The feet are depilated, cleaned, kept in cold water in order to get rid of bad smell, and boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones.{{cn |date=April 2018}} No salt or spices are added during the boiling process. The dish is served hot. One may add [[salt]], [[garlic]], [[lemon]] juice, or [[vinegar]] according to one's taste. Dried [[lavash]] is often crumbled into the broth to add substance.{{cn |date=April 2018}} Khash is generally served with a variety of other foods, such as hot [[bell pepper|green and yellow pepper]]s, [[pickling|pickle]]s, [[radish]]es, [[cheese]], and fresh [[leaf vegetable|greens]] such as [[garden cress|cress]]. The meal is almost always accompanied by [[vodka]] (preferably [[morus (plant)|mulberry]] vodka) and [[mineral water]].{{cn |date=April 2018}}
+In Georgia, Khashi is served together with onions, milk, salt and [[Chacha (brandy)|chacha]]. Usually they eat this dish early morning, or during hangovers.
+In the medieval 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=[[Mkhitar Heratsi|Heratsi, Mkhitar]] |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 yeanling was advised.<ref>{{cite book |author=[[Mkhitar Heratsi|Heratsi, Mkhitar]] |title=Relief of Fevers |url=http://titus.fkidg1.uni-frankfurt.de/texte/etcs/arm/heraci/herac.htm |chapter=Chapter 10}}</ref>
+Formerly a nutritious winter food, it is now considered a delicacy, and is enjoyed as a festive winter meal. Modern-day convention in [[Armenia]] dictates that it should be consumed during the month that has an ''r'' in its name, thus excluding May, June, July, and August (''[[month]] names in [[Armenian language|Armenian]] are derivatives of the [[Latin]] names''). Khash is traditionally consumed during cold months in [[Azerbaijan]] and [[Georgia (country)|Georgia]].{{cn |date=April 2018}}
+In the [[list of dishes from the Caucasus|Caucasus]], khash is often seen as a food to be consumed in the mornings after a party, as it is known to battle hangovers (especially by men) and eaten with a "[[hair of the dog]]" vodka chaser.<ref>{{cite book |last=Elliott |first=Mark |title=Azerbaijan with Excursions to Georgia |publisher=Trailblazer |year=2010 |page=356 |isbn=978-1-905864-23-2}}</ref>
+There is much [[ritual]] involved in khash parties. Many participants abstain from eating the previous evening, and insist upon using only their hands to consume the unusual (and often unwieldy) meal. Because of the potency and strong smell of the meal, and because it is eaten early in the mornings and so often enjoyed in conjunction with alcohol, khash is usually served on the weekend or on [[holiday]]s.{{cn |date=April 2018}}
+== In Iran and Afghanistan ==
+{{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
+}}
+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=0-7637-5965-1}}</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=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 Israel ==
+During winter it is very common to eat sheep or cow parts soup with onions and spices, especially the legs which is called 'Maraq rigl' it is usually accompanied with an alcoholic drink.
+== In Arab countries ==
+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 Restuarant (Sic) in Chicago Reminds Iraqis of Home |publisher=Christiansofiraq.com |date=August 28, 2005 |accessdate=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 |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://books.google.com/books?id=BtNheyB7b_sC&pg=PT55&lpg=PT55&dq=sheep+brains+iraq&source=bl&ots=yv72cNLZZu&sig=-VH9Q40TEKJR1M97bpKqfAbu3Ok&hl=en&sa=X&ved=0ahUKEwjf3djzzZnKAhXCHB4KHeIxCYMQ6AEIKTAC#v=onepage&q=sheep%20brains%20iraq&f=false |date=September 15, 2009 |publisher=Farrar, Straus and Giroux |isbn=978-1-4299-5271-2 |page=55}}</ref><ref name="Martinkus2004">{{cite book |author=John Martinkus |title=Travels in American Iraq |url=https://books.google.com/books?id=ieCTk1wq8ngC&pg=PA29&lpg=PA29&dq=sheep+brains+iraq&source=bl&ots=9QRnFe6J3A&sig=QMDunSI7ss-OQ5AnlOvgJU1swxU&hl=en&sa=X&ved=0ahUKEwjf3djzzZnKAhXCHB4KHeIxCYMQ6AEILDAD#v=onepage&q=sheep%20brains%20iraq&f=false |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&pg=PA212&lpg=PA212&dq=sheep+brains+iraq&source=bl&ots=VjzJnis46T&sig=UakbDGVDIsUgcBa0YHAGhXhoq9w&hl=en&sa=X&ved=0ahUKEwjf3djzzZnKAhXCHB4KHeIxCYMQ6AEIRDAJ#v=onepage&q=sheep%20brains%20iraq&f=false |date=February 12, 2015 |publisher=Wipf and Stock Publishers |isbn=978-1-4982-1763-7 |page=212}}</ref>
+The dish is known in [[Kuwait]], [[Bahrain]], and other [[Persian Gulf]] countries as ''bacha'' ({{lang|ar|باجه}}), since the Arabic alphabet has no letter 'p' so the dish is pronounced with a 'b'. 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 makes a hot and hearty winter stew.{{cn |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).{{cn |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.{{cn |date=April 2018}}
+== In Greece ==
+[[File:Patsas_soup_200509.jpg|link=https://en.wikipedia.org/wiki/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|tavernas]] 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
+* [[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:Armenian cuisine]]
+[[Category:Armenian words and phrases]]
+[[Category:Assyrian cuisine]]
+[[Category:Azerbaijani cuisine]]
+[[Category:Beef dishes]]
+[[Category:Bosnia and Herzegovina cuisine]]
+[[Category:Bulgarian cuisine]]
+[[Category:Cuisine of Georgia (country)]]
+[[Category:Iranian cuisine]]
+[[Category:Iraqi cuisine]]
+[[Category:Middle Eastern cuisine]]
+[[Category:Offal]]
+[[Category:Turkish cuisine]]
+[[Category:National dishes]]
+[[Category:Greek cuisine]]

v t e Azerbaijani cuisine
Beverages	Non-alcoholic beverages Pekmez Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran (Doogh) Kumis Kefir Beers Beer in Azerbaijan (main article) Xirdalan Distilled beverages Rakı Kanyak Wines Azerbaijani wine (main article) Agh Shani Madrasa (grape)
Breads	Kattama Lavash Pita Sangak Tandoor bread
Appetizers and salads	Meze (main article) Cacık Dolma Qatiq Yoğurt
Cheeses	Beyaz peynir Lighvan cheese
Soups	Chorba (main article) Piti (food) Dovga Lentil soup Tarhana Āsh (main article) Ash reshteh Keledoş
Dishes	Börek Bulgur Qovurma Qutab Çığırtma Dushbara Ghormeh sabzi Gürzə Kesme Xaş Dry meatballs Keşkek Kömbe Küküs Lahmajun Mantı Pilaf Sogan-dolma Stuffed apples Stuffed eggplants Stuffed quinces Stuffed tomatoes Yahni
Grilled meats	Kebab (main article) Köfte (Tabriz meatballs) Shish kebab Shashlik
Desserts	Azerbaijani desserts (main article) Ashure Azerbaijani pakhlava Pakhlava Churchkhela Halva Qurabiya Pestil Pişmaniye Shekerbura Quince dessert Rice pudding
Ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs and spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Urfa pepper Walnut
Instruments	Cezve Mangal Oklava Sac Semaver Tandır
Related cuisines	Caucasian Central Asian Iranian Levantine Middle Eastern Mongolian Ottoman Tatar

v t e Turkish cuisine
Beverages	Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Breads	Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food)
Appetizers and salads	Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kabak çiçeği dolması Kısır Kokoreç Lakerda Mercimek köftesi Midye dolma Pastırma Patlıcan salatası Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Turkish cold bulgur soup Yoğurt
Cheeses	Beyaz peynir Braided cheese Circassian cheese Civil peyniri Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Künefe peyniri Lavaş cheese Lor cheese Mihaliç cheese Saganaki cheese Teleme peyniri Tomas peyniri Tulum cheese Van herbed cheese
Soups	Çorba (main article) Analı kızlı soup Balık çorbası Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup
Dishes	Arnavut ciğeri Ayva dolması Balık ekmek Börek Buğu kebabı Bulgur Bursa Cantik Pide Çorbalık kesme Şevketibostan yemeği Şırdan Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Etli makarna Kabaklı peynirli börek Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni
Grilled meats	Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs
Desserts	Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi Kaysefe Kestane şekeri Keşkül Köylü pastası Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muğla halkası Muhallebi Murabbalı mecidiye Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şambali Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut
Unique instruments	Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır
Related cuisines	Arab Balkan Caucasian Central Asian Greek Iranian Kurdish Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar
Food portal Turkey Portal