Khash

I made Khash for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-sour from pomegranate and apricot profile was the main talking point — no one had quite experienced tarragon used that way before. Armenia claims the world's oldest winery…

What sets Khash apart is the handling of madzoon yoghurt. In lesser versions this is treated as a background note. Here it's central and the warmly herbal result shows it. I've started buying it to cook with at home after this experience. the Armenian genocide shaped diaspora communities who carrie…

Having eaten Khash at several restaurants over the past year, I can say this version is the best. The warmly herbal quality is more pronounced here than anywhere else I've tried. pomegranate is handled with real knowledge — you can taste the difference. This is proper a Yerevan restaurant cooking, …

I ate Khash at three different restaurants in the same week to compare. The results were illuminating. The use of madzoon yoghurt varied significantly — only one got it right. The subtly tangy profile should be consistent but interpretation differs widely. the Armenian genocide shaped diaspora comm…

Most people overlook how much the right drink changes Khash. I ordered it with Armenian brandy and the warmly herbal elements of the dish sharpened considerably against the pairing. pomegranate in particular became more prominent in a good way. Armenia claims the world's oldest winery dating to 410…

I had never tried Khash before this visit and I wasn't sure what to expect. The subtly tangy taste hit immediately and made sense of the dish in a way descriptions never quite do. dried apricots zardalu is an ingredient I'd not encountered used quite like this before. The a Yerevan restaurant setti…