From Wikipedia, the free encyclopedia
Content deleted Content added
Latest revision as of 16:16, 15 November 2025
| Course | Main course |
|---|---|
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb (loin and back), fat-tailed lamb fat |
| Ingredients generally used | Onion, lemon, cognac, salt, dill, cilantro, basil, black pepper, allspice, cloves, grape vinegar |
Karsi khorovats[a] (Armenian: Ղարսի խորոված, romanized: Ġarsi xorovac, lit. ‘barbecued meat from Kars’) is a traditional Armenian dish of marinated meat, a type of Armenian barbeque.[1][2] It is noted for the way the meat is cut, the composition of the marinade, and the method of grilling.[3]
Karsi khorovats is made with lamb, primarily from the loin and back sections of the carcass.[2][3] Before cutting, tendons are removed, and the meat is then cut into large, round pieces.[2][3]
The meat is marinated for several hours in a mixture of onions, lemon (zest, juice, and pulp without seeds), cognac, salt, aromatic herbs (dill, cilantro, basil), black pepper, allspice, cloves, and grape vinegar.[1][2][3] Marinating is traditionally done in enamel, porcelain, or glass containers.[2]
The marinated pieces are threaded onto a spit or skewer, alternating with pieces of fat-tailed lamb fat.[3] The meat is grilled over hot coals without direct flames, with the spit turned regularly for even cooking.[2][3]
Karsi khorovats is served with onions and fresh herbs (dill, cilantro, parsley).[2][3] A key feature of this dish is the use of large chunks of meat combined with a distinctive marinade, which sets it apart from other Caucasian barbecue.[3]
Ingredient proportions
[edit]
| Ingredient | Quantity (for 2 kg lamb) | Notes |
|---|---|---|
| Lamb (loin and back) | 2 kg | Cut into pieces 180–200 g each |
| Fat-tailed lamb fat (kurdyuchnoye) | 500 g | Cut into pieces and alternated with meat on the skewer |
| Onion | 8–10 pcs | Minced or passed through a meat grinder |
| Lemon | 1 pc | Zest, juice, and pulp without seeds |
| Cognac | 1–2 tbsp | For marinade |
| Salt | 3 tsp | To taste |
| Dill | 2 tbsp | Fresh or dried |
| Cilantro | 3 tbsp | Fresh or dried |
| Basil | 3 tbsp | To taste |
| Ground black pepper | 2 tsp | To taste |
| Ground allspice | 1 tsp | To taste |
| Cloves | 5 buds | Ground |
| Grape vinegar | 1–2 tbsp | To taste |
- ^ a b Alexandrovich Arutyunov, Serguei; A. Voronina, T. (2001). Традиционная пища как выражение этнического самосознания [Traditional food as an expression of ethnic self-awareness] (in Russian). Nauka. p. 120. ISBN 9785020087569.
Распространен шашлык и из заранее подготовленного мяса, которое в течение нескольких часов маринуют с уксусом, черным перцем, гвоздикой, луком и пряной зеленью (шашлык по-карски).
A common type of shashlik is made from pre-prepared meat, which is marinated for several hours with vinegar, black pepper, cloves, onions, and spicy herbs (Kars-style shashlik).
- ^ a b c d e f g A. S. Piruzyan (1960). Հայկական ճաշեր, Армянская кулинария [Armenian cuisine]. Moscow, USSR: Gostorgizdat. p. 92.
- ^ a b c d e f g h William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.
