Khorovats

Khorovats is a traditional Armenian dish, often referred to as Armenian barbecue. It is the most representative dish of Armenian cuisine and holds a significant place in Armenian culture and traditions.

Etymology

The term "Khorovats" comes from the Armenian word "khorovel," which means "to be roasted" or "to roast." It is a compound word, with "khor" meaning "fire" and "ovel" meaning "to cook."

Preparation

Khorovats is typically made with pork, lamb, chicken, or fish. The meat is first marinated in a mixture of onion, garlic, pepper, salt, and herbs such as parsley and coriander. The marinated meat is then skewered and cooked over an open flame, traditionally a wood or charcoal fire. The cooking process usually takes several hours, during which the meat is regularly turned to ensure even cooking.

Cultural Significance

Khorovats is more than just a dish in Armenia; it is a significant part of Armenian culture and traditions. It is often prepared for special occasions such as weddings, birthdays, and national holidays. The process of preparing and cooking Khorovats is often a communal activity, with family and friends gathering around the fire to share stories and enjoy each other's company.

Variations

There are several regional variations of Khorovats. In the Ararat plain, for example, the dish is typically made with lamb, while in the Shirak Province, pork is the preferred meat. Some regions also include vegetables such as eggplant, tomatoes, and peppers in their Khorovats.

See Also

• Armenian cuisine
• Barbecue
• Shashlik
• Kebab

‎