Karsi khorovats
| Course | Main course |
|---|---|
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb (loin and back), fat-tailed lamb fat |
| Ingredients generally used | Onion, lemon, cognac, salt, dill, cilantro, basil, black pepper, allspice, cloves, grape vinegar |
Karsi khorovats[a] (Armenian: Ղարսի խորոված, romanized: Ġarsi xorovac, lit. 'barbecued meat from Kars') is a traditional Armenian dish of marinated meat, a type of Armenian barbeque.[1][2] It is noted for the way the meat is cut, the composition of the marinade, and the method of grilling.[3]
Description
Karsi khorovats is made with lamb, primarily from the loin and back sections of the carcass.[2][3] Before cutting, tendons are removed, and the meat is then cut into large, round pieces.[2][3]
The meat is marinated for several hours in a mixture of onions, lemon (zest, juice, and pulp without seeds), cognac, salt, aromatic herbs (dill, cilantro, basil), black pepper, allspice, cloves, and grape vinegar.[1][2][3] Marinating is traditionally done in enamel, porcelain, or glass containers.[2]
The marinated pieces are threaded onto a spit or skewer, alternating with pieces of fat-tailed lamb fat.[3] The meat is grilled over hot coals without direct flames, with the spit turned regularly for even cooking.[2][3]
Karsi khorovats is served with onions and fresh herbs (dill, cilantro, parsley).[2][3] A key feature of this dish is the use of large chunks of meat combined with a distinctive marinade, which sets it apart from other Caucasian barbecue.[3]
List of ingredients
| Ingredient |
|---|
| Lamb (loin and back) |
| Fat-tailed lamb fat |
| Onion |
| Lemon |
| Cognac |
| Salt |
| Dill |
| Cilantro |
| Basil |
| Ground black pepper |
| Ground allspice |
| Cloves |
| Grape vinegar |
References
Notes
- ^ Armenian pronunciation: [ʁɑɾˈsi χoɾoˈvɑt͡s],
Western Armenian pronunciation: [ʁɑɾˈsi χoɾoˈvɑd͡z]
Citations
- ^ a b Alexandrovich Arutyunov, Serguei; A. Voronina, T. (2001). Традиционная пища как выражение этнического самосознания [Traditional food as an expression of ethnic self-awareness] (in Russian). Nauka. p. 120. ISBN 9785020087569.
Распространен шашлык и из заранее подготовленного мяса, которое в течение нескольких часов маринуют с уксусом, черным перцем, гвоздикой, луком и пряной зеленью (шашлык по-карски).
A common type of shashlik is made from pre-prepared meat, which is marinated for several hours with vinegar, black pepper, cloves, onions, and spicy herbs (Kars-style shashlik). - ^ a b c d e f g Piruzyan, Aram S. (1960). Армянская кулинария [Armenian Cooking] (in Russian). Moscow: Gostorgizdat. p. 92.
- ^ a b c d e f g h William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.