| Course | Main course |
|---|---|
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associatedcuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb or kid |
| Ingredients generally used | Salt,pepper,onions,herbs,tail fat,spelt (for kid variant) |
| Variations | Hoktemberian khorovu, shepherd's khorovu, khorovu from kid |
Khorovu (Armenian:խորովու,Armenian pronunciation:[χɔɾɔˈvu]) is a traditionalArmenian dish oflamb or kid roasted in atonir.[1][2][3][4]
Historically, in Armenian villages during major holidays, guests were served meat roasted from an entire carcass suspended over fire in atonir.[5] This method of preparation and the dish itself were known askhorovu.[5] The dish is traditionally prepared and served during the feast ofKhachverats (theElevation of the Holy Cross), which is celebrated by theArmenian Apostolic Church.[6]
The word խորովու (khorovu) is used in theAraratian dialect of theEastern Armenian language.[7] It derives from the root խորով (khorov), which in turn originates from theProto-Indo-European rootqor, meaning "to burn".[8]
Prepared from a whole young lamb.[9] The carcass is salted, greased with tail fat, secured on a rod, and roasted in a tonir over hot coals for 3–4 hours.[9] After cooking, it is cut into pieces and served with cooking juices andvegetables.[9]
The meat is cut into pieces, seasoned, and stuffed into a cleaned stomach or the removed skin.[9] It is then buried in hot ashes and cooked for 4–5 hours.[9] The meat is served onlavash with greens and vegetables.[9]
A whole kid is prepared similarly to lamb, roasted above spelt groats in a tonir for 1–2.5 hours, then served in pieces withparsley, while the groats are served separately withbutter and friedonions.[9] On festive occasions, the kid may be served whole.[9]
