2 pork trotters
1/2 calf's head or first language
500 g pork skins
Well washed feet are flooded with cold salted water head (or tongue) and cuticles are boiled until soft. Broth is strained and it Boil chopped vegetables. The meat is cleaned from the bones and cut into small cubes, pickles and boiled eggs cut into pieces, add capers, salt and pepper, stir gently and arrange in pan. Pour the hot broth and leave in the fridge. Before presenting khashta cut into pieces, sprinkle with chopped onion and pour vinegar and sunflower oil.