History & Tradition
- In Gyumri this version is a cherished traditional recipe from rural and urban homes, where oxtail was valued for its ability to produce a thick, nourishing broth without extra fat. It was commonly made in winter for family gatherings or holidays. Today it's a menu staple in Gyumri restaurants sometimes listed as "Gyumri pochov chanakh" or standalone khashlama. Locals consider it superior due to the tail's unique contribution.
How It’s Served
- Served hot as a main course or hearty stew straight from the pot or large platter. Topped with fresh herbs (cilantro, mint, dill), sometimes garlic slices. Eaten with homemade bread, lavash, or pickles. The bones stay in for guests to enjoy the meat by hand. Perfect for cold winter evenings with beer or homemade wine, especially at family tables or festive meals.