Young lamb

Kyur is an ancient dish that reflects the art of cooking meat in its pristine environment. Its roots go back to the traditions of nomadic peoples when hunters and herders used natural elements for cooking. Lamb sealed in its own rumen simmers in hot earth, absorbing the aromas of spices and its own juices, creating incredibly tender, juicy, and rich meat. The cooking process is unique—the absence of oxygen preserves the natural flavor of the meat while infusing it with a smoky hint from the fire. This dish is not just food but a ritual that brings people together around the hearth, gifting them warmth and the aroma of age-old traditions. Kyur symbolizes unity with nature and respect for its gifts, embodying true flavor accessible only to those who are willing to wait and appreciate every moment of preparation.

Khorovats is a traditional Armenian dish that embodies the simplicity and culinary ingenuity of nomadic peoples. Its history dates back to ancient times when shepherds cooked meat in natural conditions without using utensils. The rich, smoky aroma of lamb slowly roasting in the ground combines with spicy onions, salt, and black pepper to create a deep, rich flavor. The tail adds juiciness to the dish while lavash is the perfect accompaniment to soak up the meat's juices. This method preserves moisture and tenderness, and the technique of baking in the ground makes khorovats a unique gastronomic experience. It is not just food but a whole ritual that reveals the ancient culinary traditions of Armenian shepherds.

This is the best dish in the world for a large company. It was invented by the Kakhetians. We have never eaten anything similar to chakapuli in any country - no one thought of mixing tarragon, lamb, wine and tkemali.