Khorovats

Khorovats: Armenia's Beloved Barbecue Tradition

Khorovats is Armenia's unique take on barbecued meat kebabs and is a staple at festive occasions. Whether you prefer lamb, pork, beef, chicken, or veal, there’s a khorovats to suit your taste. The name "khorovats" translates to "grilled" in Armenian, derived from the verb "khorovel" meaning "to grill."

The preparation is straightforward: chunks of meat are grilled on skewers, known locally as "shampoor" often accompanied by vegetables. In Armenia, it’s common to grill meat with the bone still in, such as lamb or pork chops, which enhances the flavor.

Tips for perfecting khorovats can be found in the 2006 book "Armenian Food: Fact, Fiction & Folklore." Key advice includes maintaining a specific distance between the fire and the skewers and placing larger pieces of meat in the center of the skewer where the heat is most intense.

If you ever visit Yerevan, head to Proshian Street, affectionately known as "Barbecue Street" among foreigners, where khorovats restaurants are plentiful.

Khorovats isn't just food; it's an integral part of Armenian culture. Historical references, such as those from 17th-century French traveler Jean Chardin, describe Armenians' distinct methods of roasting mutton and lamb. The dish also appears in popular culture, such as in the 1976 Soviet film "When September Comes" where a beloved Armenian actor prepares khorovats, drawing neighbors together for a communal feast.

The love for khorovats is celebrated annually at a festival in Akhtala, northern Armenia, which began in 2009. This festival even attracted the attention of the US ambassador to Armenia, who attended in 2012.