| Type | Meat dish |
|---|---|
| Course | Main dish |
| Place of origin | Armenia |
| Associatedcuisine | Armenian cuisine |
| Serving temperature | Cold or hot |
| Main ingredients | Meat (beef,lamb,pork, orpoultry),tail fat |
| Variations | Withpotatoes, withokra, baked witheggs |
T'hal (Armenian:տհալ) is a traditionalArmenian meat dish made from thoroughly fried meat preserved under a thick layer of renderedtail fat.[1][2][3] It was traditionally intended for long-term storage.[1] In earlier times, the meat was kept in clay jars buried in the ground; later, glass and porcelain containers were used.[1]
T'hal can be prepared frombeef,lamb,pork, orpoultry.[1]
The meat is cut into boneless pieces weighing approximately 200–250 g, generously salted, and left in a cold place for 7–8 hours.[4][5] It is then rinsed, boiled until partially cooked, and cleared of any remaining bones, cartilage, and large tendons.[4][5] Afterward, the meat is fried in tail fat until fully cooked.[4][5]
The finished meat is tightly packed into clay, porcelain, glass, or enamel containers and covered with melted tail fat, forming a layer about 0.5 cm thick over the meat.[4][5]
T'hal is consumed both cold and as an ingredient in hot dishes.[4]
For proper preservation, the meat must always remain completely covered with melted fat.[4][5] Cracks forming on the surface of the fat indicate the onset of spoilage.[5] Traditionally, t'hal is prepared inautumn as a reserve for thewinter months.[6]
For hot dishes, t'hal is cut into small pieces and reheated withvegetables, usually using a single type of vegetable.[4]
Main variations include:
