Khash (; known by the derivations khashi () and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely (; ; Assyrian: ; ; ; ; ; ), (; ; ), () or (). Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries. Etymology The name khash originates from the Armenian verb (), which means "to boil". 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). The Persian designation pacha stems from the term , literally meaning "trotter". The combination of a sheep's head and trotters is called , which literally means "head [and] trotter" in Persian. In the South 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. 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. 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. In Georgia, khashi is served together with garlic, 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. In case of ailment, khash from the legs of a yeanling (lamb or kid) was advised. 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,