The secrets of cooking choir
It is unlikely that in the expanses of our country there will be a person who does not like a fragrant and juicy kebab. This dish came to us from the Caucasus, where no feast can do without it. At the same time, there are many variations of cooking grilled meat on skewers not only among different Caucasian nationalities, but also within each country.
Accordingly, the name of the kebab, which the Georgians call “mtsvadi”, the Azerbaijanis “kebab” and the Armenians “horovats” differs. Interestingly, in Armenia, meat is traditionally served with appetizer of roasted vegetables, which also became known as vegetable khorovats.
Secrets of cooking Armenian shashlik
For Caucasians, barbecue is not just a meat dish. This is a whole tradition and philosophy that requires adherence to certain rituals and is inherited from father to son.
The main rule, which is invariably followed by Armenians, is that only men make horovats. In each family there is a master - varpet, who knows how to cook the most delicious kebab.During the frying procedure, the entire male half gathers around the campfire, where the most diverse stories are told, while the varpet alone conjures meat.
Depending on the type of meat and the method of its marinating, Armenians have more than twenty recipes of choir. The most popular options are young pork and lamb, which practically do not require marinade. Their taste is emphasized only by spices and onions. It is noteworthy that, unlike the Slavic version, Caucasians make kebabs mainly from meat to bone, which has extraordinary juiciness.
Every Caucasian knows a few key secrets, allowing to cook an unusually tasty barbecue:
- Choose only the freshest meat.
- String pieces close to each other, interspersed with onion rings. In this case, the largest pieces should be located closer to the center, since here the greatest degree of heat from the fire.
- To fry horovats not on hot coals, but on “rested”, already abundantly covered with gray ash. The distance to them should be at least twelve centimeters.
- Position the skewers as close to each other as possible to avoid heat loss.With the same purpose in the process of frying the meat is often covered with pita bread.
- Remove meat pieces not by hand or fork, but only through pita bread, so as not to spoil the taste of kebabs.
- Spread the cooked horovats in a pan covered with pita bread, covered with a flat cake, which was removed from the skewers.
- Eat a kebab immediately while it is scorching hot.
According to the Caucasian tradition, the first piece of meat relies to the youngest man, and fragrant pita, soaked in meat juices - for women and children.
This will require mutton or pork ribs per half pound per guest. If you prefer a kebab without extra fat, you can take the tenderloin.
Further, for each kilogram of meat you will need:
- one large onion;
- tablespoon salt without slides;
- teaspoon freshly ground black pepper;
- pita leaf
Meat cut into large pieces to preserve juiciness and lay in a clay container. Sprinkle with salt and pepper and lay out large onion rings. Stir the mass, pressing the onion slightly, so that it pours the juice. Put the dishes in a cold place for the night, and better for the day.
Since pottery is not available in every modern home, our compatriots have adapted to pickling choir in the baking sleeve. It is convenient to crush the onions and there is no danger of unwanted chemical reactions. A day later, a fragrant kebab is ready for frying.
For lovers of a piquant taste, you can add clove and basil to the marinade. If the meat is not young, it should be marinated using stronger means: vinegar, dry wine or kefir. In this case, Armenians prefer to use a mixture of brandy and vinegar.
This delicious dish - “vegetable horovats” - a traditional satellite of the Armenian kebab. It is made from baked vegetables laid out on a sheet of metal over hot coals. Alternatively, vegetables can be baked on the grill, skewers and even in the oven. Although without a characteristic "smoky" ducky, the taste is not the same.
The recipe for this snack is exquisitely simple. For its preparation will require eggplants, juicy tomatoes and pulpy Bulgarian pepper in equal quantities. For a large company, you will need at least four to five pieces of each ingredient.Some add here and a couple of pieces of zucchini, although it is not in the original recipe.
All vegetables bake one of the above methods, putting them on an already heated surface. To speed up the process, they can be cut into thick slices and quarters. Small copies can be baked whole, piercing the skin in several places. If baking is done in the oven, it is better to cover the baking sheet with several layers of foil, not forgetting to lift it to the sides. Otherwise, you are provided with unpleasant laundering of burnt juice.
Bake vegetables until soft, sometimes pressing them to the surface and turning them over. Remove the skin from them and cut. Given that this dish is often cooked in nature, Armenians cut the ingredients quite large. If you like a homogeneous consistency, make the pieces smaller, at your discretion.
Add to the appetizer green hot pepper to taste, a few cloves of garlic and chopped herbs (cilantro and purple basil). Salt, generously sprinkle with vegetable oil and mix. You can add a few drops of vinegar for a more piquant taste "with sourness."
This vegetable horovats best emphasize the taste of the finished kebab, ensure the absence of heaviness in the stomach and will become your favorite dish of the summer-autumn season.
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