Elegant, tantalizing, delectation, these adjectives fail to plaster the meaning imprinted on us by Khorovats – an Armenian barbeque; it is more than a plate of food. Even more so, it is a heritage of Armenian cuisine – Armenians prepare khorovats at the family feasts or celebrations, and of course, at all the festivals.
Significance of the dish and word history
The Armenian barbecue, which the locals call “khorovats” (Խորոված) originates from the word “khorovel”, which means “to grill”.
It is a culinary masterpiece and an enjoyable dish that is very much fit for social events and other occasions. It involves starting with portions of meat like pork, lamb, beef, or chicken, that are diced and marinated for a period of time that can range between two to twelve hours. The marinade contains a basic mixture of onions, salt, black pepper, coriander, and dry basil with the purpose of enhancing the flavors of the meat. Fresh vegetables such as tomatoes, eggplants, and green peppers are also grilled together with the meat to provide the dish with additional freshness and smokiness. This dish is mostly served with lavash bread and some homemade wine at times.
The grilling process
The style of food preparation commences with the process of marinating the meat by penetrating it with spices to soak it. After the meat has been marinated, it is fitted onto long rods (called shampurs) with quite a few large pieces placed in the middle for uniform cooking. This is followed by putting the rods in a grid where charcoal and not fire is used to prepare the meat inside the grill. The charcoal briquettes are placed into the grill, and there should be a good layer of gray ash on the coals to provide better heat distribution for grilling purposes. After the meat is prepared, it is taken off the rods and served on top of lavash bread along with the roasted veggies that are often garnished and spiced with garlic and cilantro. This is a highly mouth-watering and appetizing meal which is also quite common in the practices of Armenian food culture.
Why Khorovats is important in Armenian culture
Khorovats is one of those foods in Armenian society that has a cultural deep root, embracing the ideal of hospitality, unity, and fun. This widely regarded meal is usually offered during marriage ceremonies, clan get-togethers, and other ceremonies, where it is central to the convergence of people. Preparation and consumption of food Khoravats is perceived to be a collective participation that epitomizes oneness and sharing. As the meat is on fire, singing, and dancing of traditional Armenian clothes are also done to make the mood even more jolly sparking the essence of togetherness and festivity even more.
Such a festival is not only about the enjoyment of food per se but also strengthens the sense of community, as people can indulge in different types of Khorovats whilst engaging in singing, dancing, and chatting.
The regional variations of Khorovats
Armenians all over the country love making Khorovats, however, it has many variations, based on the region it is made in. So, here are a few examples:
- Yerevan – Khorovats in this case is almost always made of pork devoid of complex spice rubs only with a generic onion, salt, and pepper marinate. The cut of meat is generally cooked over an open flame with special devices called mangals. There are many restaurants that serve this dish in Yerevan which makes this food accepted by the residents and the visitors as well.
- Artsakh – Within the territory of Artsakh (Nagorno-Karabakh), the local varieties of khorovats are more flavored with spices and herbs. Here, lamb meat is more used and is usually seasoned with a marinade, which contains regional garlic and coriander. This region promotes eating ‘khorovats’ together, where the whole group engages in the activity of preparing and eating it.
- Syunik – In Syunik, khorovats is at times also prepared in a traditional tonir clay oven where the meat gets a unique smoky flavor. This technique ensures that the meat cooks well and gives a flavor that is different from scalding over a fire. This area also uses local vegetables, including eggplants and pepper which are also cooked with the meat.
- Lori – The cuisine of Lori region is characterized by the presence of beef meats in the preparation of khorovats. It is here where the meat is kept soaked in marinade for a longer time, close to 24 hours, at least, covering the meat with different spices, be it paprika, kelp, and sometimes, beer in order to soften the meat.
Khorovats is a dish that can be considered a gastronomic look at a variety of dishes, with different regions of Armenia presenting their own take on this popular meal. Be it in a crowded restaurant in Yerevan or in a warmer Lori, in the comforts of the family, the khorovats is always the Armenian spirits of hospitality and culture, untainted.
