Khorovu shepherd
15 servings
30 minutes
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.
1
They slaughter the young ram, remove the skin, and separate the head, legs, and entrails.
2
The cleaned meat and tail fat are cut into small pieces (without removing the bones), seasoned with pepper, salt, and chopped onion. This mixture is placed into a thoroughly cleaned and well-washed sheep's stomach and sewn or tied at both ends.
- Lamb: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Onion: 3 heads
3
In loose soil, a hole 10–15 cm deep is made to fit the prepared sheep's stomach. A fire is lit in the hole for preliminary drying of the soil. The filled stomach is placed on the formed ash, covered evenly with soil (2–3 cm layer), and a fire is lit on top.
4
When ready (after 6-8 hours), the filled khorov is taken out, cleaned of ash, placed on lavash, cut into pieces, and served.