How to make
Put the head in a pressure cooker to boil for about 3 hours with salt to taste. The meat must be separated from the bones. Cut the meat into small pieces and filter the broth 2 times.
Pour it into another pot and bring to a boil on the stove. If necessary, top up with more hot water and pour the meat into the broth. Season with black pepper and a little salt.
Once it comes to a boil again, remove from the heat. Serve a hot portion of khash with a boiled egg, seasoned with diced garlic, cayenne pepper and vinegar.
