Khash is a purist meal with great parsimony in ingredients. The feet are depilated, cleaned, kept in cold water in order cheek meat get rid of bad smell, and boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones. No salt or spices are added during the boiling process. In Georgia, Khashi is served together with garlic, milk, salt and chacha.

Usually they eat this dish early morning, or during hangovers. It was recommended to eat it while drinking wine. Formerly a nutritious winter food, it is now considered a delicacy, and is enjoyed as a festive winter meal. There is much ritual involved in khash parties. Because of the potency and strong smell of the meal, and because it is eaten early in the mornings and so often enjoyed in conjunction with alcohol, khash is usually served on the weekend or on holidays. In Iran, kalle-pache is usually cooked in specialty stores, and is served in the morning. It is especially consumed during cold seasons.

To prepare kalle-pache, the sheep’s head and trotters are collected, cooked, and treated as per the recipe. It is usually accompanied with flat bread, lemon, hot chilli pepper and an alcoholic drink, usually arak. The cheeks and tongues are considered the best parts. Many people prefer not to eat the eyeballs, which could be removed before cooking.

Egyptians eat cow brain and sheep brain. It is then stewed with garlic, onion, black pepper, and vinegar. Sometimes a little flour is added to thicken the stew. It is also frequently cooked with cattle feet or tripe.