Armenian Khash

Thoroughly clean 1500 g beef feet: singe off any remaining bristles, rinse well, and place in a large bowl. Cover with 4000 ml cold water and refrigerate for 12 hours, changing the water every 2 hours during the first 10 hours.

Transfer the feet to a heavy-bottomed pot, cover with 3000 ml fresh cold water, and bring to a boil. Simmer for 40 minutes over medium heat, skimming off the foam.

Drain the first water, rinse the feet and the pot, then return the feet to the pot and cover with 3000 ml fresh water so it covers them by about 5 cm.

Bring to a boil, reduce the heat to the lowest setting, and simmer uncovered for 8 hours. Do not add salt: top up with small amounts of hot water only as needed to keep the feet covered.

Once the meat easily falls off the bones, remove the feet, separate the meat, and divide it among bowls. Strain the broth and return it to the pot, keeping it at a simmer.

Crush 30 garlic cloves, pour in 500 ml of the hot broth, and stir. Let the garlic mixture sit for 5 minutes.

Ladle the hot, unsalted broth into the bowls, and serve with the garlic mixture, salt to taste, 8 pieces of dry lavash for crumbling into the broth, and 6 pieces of fresh lavash on the side.