Khorova from a kid

30 servings

60 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 568.4
• Proteins: 35.2g
• Fats: 37.3g
• Carbohydrates: 22.1g

Ingredients

• Kid: 5 kg
• Spelt: 1 kg
• Melted butter: 300 g
• Water: 2 l
• Onion: 500 g
• Salt: to taste
• Parsley: to taste

Cooking steps

1. Thoroughly wash the prepared goat carcass and rub it with salt on all sides.

   Required ingredients:

   • Salt:  to taste

2. After 20 minutes, make an incision to the bone on the back side of the neck and use stainless wire to connect the front legs to the neck, threading a long iron rod through the shins of the hind legs.

3. Sort the spelt grains, rinse them, soak in salted water for 1 hour, then drain in a sieve, transfer to a greased wide clay dish, drizzle with oil and add water at a ratio of 1 cup of grains to 2 cups of water.

   Required ingredients:

   • Spelt: 1 kg
   • Water: 2 l
   • Melted butter: 300 g

4. Fry finely chopped onion in oil.

   Required ingredients:

   • Onion: 500 g
   • Melted butter: 300 g

5. After the firewood has burned, place a pot with grain in the tonir and secure a rod with a kid above it.

   Required ingredients:

   • Spelt: 1 kg
   • Kid: 5 kg

6. Cover the tonir with a metal sheet and coat it tightly with clay. Roast the kid in the tonir for 1–2.5 hours.

7. Cut the prepared goatling into pieces, place it on an oval dish, and garnish with parsley sprigs.

   Required ingredients:

   • Parsley:  to taste

8. Serve the porridge separately drizzled with oil and fried onions. The roasted goat is served whole on the festive table.

   Required ingredients:

   • Melted butter: 300 g
   • Onion: 500 g