Khash and Lavash: An Armenian Winter Ritual

Ask anyone from the Caucasus about khash and watch their face change. This humble broth, slow-simmered for hours is one of winter’s great rituals, eaten early in the morning among friends, and it simply cannot be served without lavash.

What is khash?

Khash is a clear, rich broth traditionally made by simmering until it becomes deeply savoury and gelatinous. It is seasoned at the table, not in the pot, each person adds salt, plenty of crushed garlic, and a squeeze of lemon or a pinch of dried herbs to taste.

A ritual, not just a meal

Khash is eaten at dawn, in good company, and often with a small glass of vodka. It is unhurried and communal, the conversation matters as much as the food. In the cold months it brings people together around the table before the day begins.

Why lavash is essential

Lavash plays two roles. Dried, crumbled sheets are dropped into the bottom of the bowl first, where they soak up the broth and thicken it. Then fresh sheets are used to scoop, wrap garlic, and mop the bowl clean. Without lavash, khash is only half the experience.

How to serve it

• Set out crushed garlic, salt, lemon and radishes for seasoning at the table.

• Crumble dried lavash into each bowl before ladling the hot broth over.

• Keep a stack of fresh lavash alongside for scooping.

• Serve early, serve hot, and serve with company.

Our Khash Lavash Pack is baked a touch sturdier so it holds up in the bowl, exactly what the ritual calls for.