Khorovats is a wonderful dish of Armenian cuisine, which is translated into Russian as “kebab”. However, it is prepared not only from meat, but also from vegetables along with spices, creating a very tasty salad. Therefore, we offer you 4 recipes for this dish.
Armenian khorovats on the grill
Tomatoes and eggplants are baked on the grill, after which they are peeled, finely chopped and transferred to a suitable container. Next, greens, onions, salt, and ground black pepper are added to the vegetables, everything is mixed and served with meat.
- Eggplant 2 (kilograms)
- Tomatoes 1.5 (kilograms)
- Bulb onions 2 (things)
- Salt taste
- Ground black pepper taste
- Cilantro 1 bunch
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How to cook Armenian khorovats? Wash the tomatoes and eggplants well under running water, dry them on a paper towel and string them onto skewers. We send the vegetables to the grill and leave them there for about 10-15 minutes. -
Next, remove the skins from the eggplants and tomatoes and cut them into small pieces. -
Now transfer the vegetables into a suitable container and mix. -
Wash the cilantro well under cool water, dry it on a paper towel and finely chop it with a knife. We send it to eggplants with tomatoes. -
Peel the onion, cut into thin half rings and rinse it under running water. Then we send it to vegetables and herbs. -
Finally, add salt, ground black pepper and mix everything well. Khorovats is ready. -
We serve it to the table as a complement to barbecue or meat. Bon appetit!
Khorovats in the oven at home
Washed tomatoes, bell peppers and zucchini are baked in the oven for one and a half hours. Next, the skins are removed from the vegetables, they are cut into small pieces and transferred to a separate container. Then salt and green onions are added there and everything is mixed.
Cooking time: 1 hour 50 minutes
Cooking time: 20 minutes.
Portions – 1.
Ingredients:
- Eggplants – 1 pc.
- Sweet bell pepper – 1 pc.
- Tomatoes – 2 pcs.
- Salt – 2 gr.
- Green onion – 5 gr.
Cooking process:
1. First, wash the tomatoes, eggplant and bell pepper under running water. Then dry them with a paper towel.
2. Transfer the vegetables to a wire rack, which we have previously covered with parchment paper and bake them in preheated to 180OIn the oven for one and a half hours. During this time, they should be well baked and the skin will shrink.
3. Next, transfer the prepared vegetables into a plastic bag for 5-7 minutes to make it easier to remove the skin. After this time, remove the peel from the eggplant, tomatoes and peppers, and then cut them into small cubes.
4. Now put all the vegetables in a suitable salad bowl and mix well.
5. At the end, add salt to taste, finely chopped green onions and mix again. If desired, you can add any other herbs, such as dill or basil. We serve ready-made khorovats to the table along with your favorite meat dishes. Bon appetit!
How to prepare khorovats for the winter in jars?
Vegetables are baked on the grill, after which the skin is removed and everything is cut into cubes.Next, everything is sent to a cauldron with oil and brought to a boil. Then add herbs, garlic, pepper, salt, sugar, vinegar, cook everything for 5 minutes and put it in jars.
Cooking time: 1 hour.
Cooking time: 30 min.
Portions – 7.
Ingredients:
- Eggplants – 5-6 pcs.
- Tomatoes – 7-8 pcs.
- Bell pepper – 4-5 pcs.
- Dill – 1 bunch.
- Cilantro – 1 bunch.
- Rayhon - 1 bunch.
- Garlic – 1 head.
- Salt – 1 tbsp.
- Granulated sugar – 1 tbsp.
- Spices - to taste.
- Vinegar 9% – 3 tbsp.
- Sunflower oil – 3 tbsp.
- Hot pepper – 1 pc.
To grease vegetables:
- Vegetable oil – 5-6 tbsp.
- Spices to taste.
Cooking process:
1. First, thoroughly rinse the vegetables under running water, then dry them on a paper towel. Cut off the top of eggplants and cut them in half, and remove the stem of tomatoes. We send all the vegetables to the grill, grease them with a mixture of oil and spices using a brush and do this several times when turning the vegetables.
2. Bake everything for about 15-20 minutes, after which we remove the vegetables from the grill and let them cool slightly.
3. At this time, rinse the greens well under cool water and finely chop them with a knife. Peel the garlic and also finely chop it. Remove the stem with seeds from the hot pepper and cut it into thin rings.
4. Peel the cooled vegetables and cut them into small cubes. Do not forget to remove the stem and seeds from bell peppers. We do not drain the juice remaining on the cutting board, but send it to the general cutting of vegetables.
5. Now heat the required amount of oil in a cauldron, add vegetables there and bring everything to a boil. Then add garlic, herbs, hot pepper, salt, granulated sugar and vinegar to them. Mix everything and cook for 5 minutes.
6.We transfer the hot khorovats into pre-sterilized jars, roll them up with sterile lids, then turn them upside down, wrap them in a towel or blanket and leave until they cool completely. Then we send it for storage in a cellar or other cool, dry place. We open the finished salad in winter and serve it with meat dishes. Bon appetit!
Armenian pork khorovats
Sliced pork is marinated in paprika, cumin, black pepper, salt, coriander, onions, parsley and vegetable oil for two hours. Then the meat is fried on the grill for 10 minutes on each side and served to the table with a side dish.
Cooking time: 3 hours.
Cooking time: 25 min.
Portions – 4.
Ingredients:
- Pork – 1 kg.
- Ground paprika – 2 tbsp.
- Ground cumin – 1 tsp.
- Ground black pepper – 1 tsp.
- Salt – 1 tbsp.
- Coriander – 1 tbsp.
- Onions – 1 pc.
- Fresh parsley - 1 bunch.
- Vegetable oil – 200 ml.
Cooking process:
1. We start by preparing the marinade. Place ground paprika, cumin, ground black pepper, salt and coriander seeds into a deep enamel container.
2. Peel the onions and cut them into cubes, strips or half rings, depending on preference.
3. Wash the parsley well under cool water, dry it on a paper towel and finely chop it with a knife. We send it to a container with spices along with onions, fill everything with unrefined vegetable oil and mix thoroughly.
4. Next, prepare the meat. For such a kebab, it is best to choose pork neck or loin. We rinse the meat well under running water, dry it with a paper towel, then cut off the layers of fat, veins, films and cut the pork into pieces the size of a chicken egg.
5.Now we place the chopped meat in a container with the marinade and mix well so that each piece is covered with it. Now leave the pork to marinate for at least 2 hours at room temperature or put it in the refrigerator overnight.
6. Place the marinated pieces on skewers and fry them on the grill for 10 minutes on each side. The kebab should be juicy. To do this, it is important to fry the coals well so that ash begins to fall from them.
7. Remove the finished meat from the skewers and serve with fresh vegetables, herbs or any other side dish. Bon appetit!
