Khash

Khash (Azerb. Xaş, Armenian աշ, Georgian. Грузაში, Osset. Khas) is a hot liquid dish, soup, spread throughout the Caucasus and Transcaucasia, probably even having a ritual character.
Khash is traditionally eaten early in the morning, before breakfast or for breakfast. As a rule, khash is cooked and served unsalted, unseasoned. Khash is served in a separate plate (s) with salt, chopped garlic (or broth diluted with crushed garlic), chopped herbs, grated radish, dried thin pita bread. Salt, finely chopped garlic are put in a plate, pouring a lot of spicy greens on the hash: parsley, celery, cilantro. Lavash, dried and cut into strips, is placed in a plate. In Azerbaijan, this dish is served without herbs and without radish. In Ossetia, khash is prepared only from tripe - tripe and intestines, also without adding a lot of greens.
According to the question in the program “What? Where? When? ”, Armenian khash does not like three things: cognac (khash is eaten only with vodka), women (they should not eat garlic) and toast (since they are usually long and voluminous, and khash should be eaten only hot)].
In the 17th century Armenian calendar collection "Efimerte" in February, due to weather conditions, it is especially recommended to eat khash with garlic and red pepper.