Khorova from a kid
30 servings
60 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Thoroughly wash the prepared goat carcass and rub it with salt on all sides.
- 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.
- Spelt: 1 kg
- Water: 2 l
- Clarified butter (ghee): 300 g
4
Fry finely chopped onion in oil.
- Onion: 500 g
- Clarified butter (ghee): 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.
- Spelt: 1 kg
- Kid goat (cabrito): 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.
- Parsley: to taste
8
Serve the porridge separately drizzled with oil and fried onions. The roasted goat is served whole on the festive table.
- Clarified butter (ghee): 300 g
- Onion: 500 g
