Khorovu
| Course | Main course |
|---|---|
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb or kid |
| Ingredients generally used | Salt, pepper, onions, herbs, tail fat, spelt (for kid variant) |
| Variations | Hoktemberian khorovu, shepherd's khorovu, khorovu from kid |
Khorovu (Armenian: խորովու, Armenian pronunciation: [χɔɾɔˈvu]) is a traditional Armenian dish of lamb or kid roasted in a tonir.[1][2][3][4]
History and etymology
Historically, in Armenian villages during major holidays, guests were served meat roasted from an entire carcass suspended over fire in a tonir.[5] This method of preparation and the dish itself were known as khorovu.[5] The dish is traditionally prepared and served during the feast of Khachverats (the Elevation of the Holy Cross), which is celebrated by the Armenian Apostolic Church.[6]
The word խորովու (khorovu) is used in the Araratian dialect of the Eastern Armenian language.[7] It derives from the root խորով (khorov), which in turn originates from the Proto-Indo-European root qor, meaning "to burn".[8]
Varieties and preparation methods
Hoktemberian khorovu
Prepared from a whole young lamb.[9] The carcass is salted, greased with tail fat, secured on a rod, and roasted in a tonir over hot coals for 3–4 hours.[9] After cooking, it is cut into pieces and served with cooking juices and vegetables.[9]
Shepherd's khorovu
The meat is cut into pieces, seasoned, and stuffed into a cleaned stomach or the removed skin.[9] It is then buried in hot ashes and cooked for 4–5 hours.[9] The meat is served on lavash with greens and vegetables.[9]
Khorovu from kid
A whole kid is prepared similarly to lamb, roasted above spelt groats in a tonir for 1–2.5 hours, then served in pieces with parsley, while the groats are served separately with butter and fried onions.[9] On festive occasions, the kid may be served whole.[9]
References
- ^ Aghayan, Eduard (1976). Արդի հայերենի բացատրական բառարան [Explanatory Dictionary of Modern Armenian] (in Armenian). Yerevan, Armenia: Hayastan Publishing House.
- ^ Institute of Language after Hrachia Acharian (1969). Ժամանակակից հայոց լեզվի բացատրական բառարան [Explanatory Dictionary of Modern Armenian]. Academy of Sciences of the Armenian SSR.
- ^ Ashot Sukiasyan [in Armenian] (1967). Հայոց լեզվի հոմանիշների բառարան [Dictionary of Armenian Synonyms]. Yerevan, Armenia: Yerevan State University.
- ^ Ashot Sukiasyan [in Armenian] (2009). Հայոց լեզվի հոմանիշների բացատրական բառարան [Explanatory Dictionary of Armenian Synonyms]. Yerevan, Armenia: Yerevan State University.
- ^ 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. 124. ISBN 9785020087569.
- ^ Malkhasyants, Stepan (1955). Հայերէն բացատրական բառարան [Armenian Explanatory Dictionary] (in Armenian). Yerevan, Armenian SSR: State Publishing House of the Armenian SSR.
- ^ Ghapantsyan, Grigor (1961). History of the Armenian Language. Academy of Sciences of the Armenian SSR Press.
- ^ Hrachia Acharian (1926). Հայերէն արմատական բառարան [Etymological Root Dictionary of the Armenian Language]. Yerevan University Publishing House.
- ^ a b c d e f g h Aram S. Piruzyan (1960). Հայկական ճաշեր, Армянская кулинария [Armenian cuisine] (PDF) (in Russian). Moscow, USSR: Gostorgizdat. p. 91.