This Khash Recipe or Albanian Paçe as we know it in our country is a delicious spoon dishes recipe.
Also, the way of cooking it with lamb head is traditional Albanian cuisine food. Moreover, the Khash dish originated from Armenia, and it calls in different names according to the countries where it cooks.
As well, it is a tablespoon dish, which can serve for breakfast, dinner, or lunch. The recipe cooks in our country with cattle head meat, cattle or beef legs, or with tripe.
Mainly, the recipe cook with onions, garlic, vinegar, tasting with tomato sauce or red pepper, spices, olive oil, or butter. Those who can not use sauce or spices can cook it in the white version.
Also, the thickening of the liquid in our kitchen is done mainly with a spoonful of flour. As well, there are other ways.
In the tradition of Greek cuisine, the Khash thicks with eggs and lemon, as we do with the Lamb Soup, we cook in Përmet.
Today, I will share the traditional Albanian Paçe recipe.
Also, you can have a try at another traditional Albanian recipe, Easy Beef Stew Recipe.
Ingredients
- a lamb head
- 1 onion
- 3-4 garlic cloves
- 3-4 tbsp of red wine vinegar
- 1 tbsp of butter
- 2-3 tbsp of olive oil
- 1 tbsp of flour
- 1 tbsp of tomato sauce or one tbsp of powdered sweet red pepper
- black pepper, red pepper, oregano
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Directions
- First, we will wash the lamb’s head well, divide it in half and boil it in a pressure cooker covered with water. Add a little salt and cook it for 30-40 minutes. In this way, the lamb head releases the liquid, and the meat can separate easily from the head bones.
- Next, separate the lamb head meat from bones, chop it and set it aside. Also, drain the liquid and put it in the fridge for at least an hour. In this way, we can eliminate the excess fat.
- Then, In a non-stick pan, we will add butter and olive oil. Meanwhile, the pot is heating, peel, and chop the onion finely.
- We will throw the onion in the pot and cook it at a medium temperature.
- When the onion starts to change color, we will add a few tablespoons of the meat juice. As well, close the lid and let the onion cook for a few minutes until it softens in medium to low heat.
- Then, add a spoonful of flour and mix them with the onion.
- After a few minutes, when the flour has turned golden, add the tomato sauce. If you are going to use only powdered red pepper, we can add it a little later.
- As well, add some lamb juice and the pieces of meat and stir until the flour completely dissolved and the dish starts to boil and thicken. Let it simmer for a few minutes to make sure the onion cooks well. Add the red pepper powder.
- Meanwhile, we will crush the garlic. Season it with crushed garlic, vinegar, salt, pepper, oregano.
- Finally, let it take to a boil, and if necessary, we can dilute it with another lamb broth.
- In the end, serve it warm, accompanied by toast, rye bread, cornbread, or even pilaf.
Bon Appetit! 