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Lamb Hesh
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Lamb Hesh

300 min4 serv.20 февр. 2026 г.

Description

As you can see, despite the long cooking time, this is actually a fairly simple recipe for preparing lamb khash. Very often, as far as I know, housewives leave the broth to simmer overnight. But I don't take that risk—I simply start it in the morning on a free burner and serve it in the evening. Actually, this broth tastes even better the next day, so if you're not in a hurry, here's how to make lamb khash. Serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. Rinse the neck thoroughly, make cuts down to the bone, and put it to boil. When it comes to a boil, drain all the water, add fresh water, bring to a boil again. Skim off the foam.

  2. 2

    Step 2

    Step 2

    2. Reduce the heat under the broth to very low. Place parsley root, bay leaf, and pepper into a piece of gauze. Wrap it up and lower the pouch into the soup.

  3. 3

    Step 3

    Step 3

    3. After 3-4 hours, remove the meat from the broth. Cut it into pieces. In a mortar, begin grinding garlic and salt in proportion to each diner.

  4. 4

    Step 4

    Step 4

    4. Now place the garlic mixture, parsley, and minced meat into each serving. Pour in the broth. Serve with lavash.

  5. 5

    Step 5

    Step 5

    5. Lamb hash is ready!