Khorovu
Armenian dish
From Wikipedia, the free encyclopedia
Khorovu (Armenian: խորովու, Armenian pronunciation: [χɔɾɔˈvu]) is a traditional Armenian dish of lamb or kid roasted in a tonir.[1][2][3][4]
| 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 |
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]