and now, finally, we are at our goal, it is here, on the shores of glacial lake kari, at an altitude of 3200 m above sea level, that the best khash in armenia is prepared all year round. the main thing that is required when cooking khash is patience. the second secret is ox legs, you need them. medium, meaty. and the third secret is water, mountain, pure. and the air is the same. and then nothing complicated. place it on the fire and cook over low heat for 24 hours, without salt or seasoning, skimming off the foam. until it works out, here is this fatty, fatty milky hash, which, as it turned out, you still need to be able to eat. we must first get the meat from here. oh, we need to get it, yes. true, it can hardly be called meat, but... how much collagen, alera, take out the bones, tendons, cartilage, put it there, cover it with pita bread, cover it, on that side, cover it like this. only now in khash is added with salt and chopped garlic, that is, each eater does it according to his own taste, koroshin there is lavash, this is dried lavash, i really like all the dishes that are like