Dedicated to all vegetable lovers! Khorovats is a divinely tasty and aromatic dish from Armenian cuisine. Khorovats is prepared from baked vegetables and served with barbecue as a salad.

I bring to your attention the recipe for khorovats. The dacha barbecue season is already coming to an end, but there are still good days and maybe someone wants to cook barbecue in nature, enjoying the beauty and smells of autumn, this is where Khorovats will be a good addition to the barbecue.

I made khorovats at home, baking vegetables in the oven. It turned out very, very tasty! I recommend!!!

Yes, it is advisable to select vegetables of the same type that are approximately the same size. It is better to take a little more eggplant, but smaller in size, because they take the longest to bake.

If possible, choose larger tomatoes and peppers for baking.

Khorovats

To prepare khorovats we need

• eggplants - 4 pieces
• tomatoes - 4 pieces
• sweet pepper - 3 pieces
• cilantro - 1 bunch
• garlic - to taste (I take 3 large cloves)
• salt - to taste
• vegetable oil for dressing - optional

Khorovats recipe

1. Preheat the oven to 200−220°C.
2. Wash the vegetables that we will bake thoroughly and dry them.
3. We cover the baking sheet with foil, it is also good to make sides from foil so that the juice that the vegetables produce does not leak onto the baking sheet or into the oven. The juice will burn badly and then you will have to wash the baking sheet and oven for a long time. I didn't make the sides out of foil and ended up with a very burnt oven...
4. Place vegetables on foil. The eggplants must be pierced with a fork in several places to prevent them from bursting and contaminating the oven. Tomatoes and peppers have thin skins that will burst without spattering.
5. Place the baking sheet in the oven. When the vegetables are well baked on one side (the skin of the vegetables should be slightly charred and the vegetables themselves should become soft), turn them over and bake on the other side. It took me about 25 minutes for the first side and 20 minutes for the second. But a lot depends on the size of the vegetables and the oven.
6. While the vegetables are baking, peel the garlic and finely chop it or put it through a press. I like finely chopped garlic better.
7. Wash the cilantro thoroughly under cold water, dry it a little and chop it.
8. When the vegetables are baked on the other side, remove the baking sheet from the oven and cool the vegetables slightly.
9. Remove the skin from the vegetables. It is convenient to do this by wetting your hands in cold water.
10. Chop the peeled vegetables with a knife, but not very finely. Since khorovats is initially made in nature and served with barbecue, the vegetables are usually chopped quite coarsely. Khorovats, when I tried it for the first time, was prepared by Armenians and they chopped vegetables randomly and quite large.
11. Place the chopped vegetables in a separate bowl, add finely chopped garlic, cilantro, salt and pepper to taste. You can add a little vegetable oil and add a little vinegar for sourness. But for me, this is unnecessary. I like this recipe precisely because it contains nothing but baked vegetables, herbs and spices. Natural taste of vegetables!

Khorovats ready!!! You can eat it warm, you can eat it cold, you can eat it with barbecue or just with pita bread or potatoes)))

Try it, the taste is unrealistically divine!!! And it’s very easy to prepare and doesn’t require much effort or time; you don’t have to dance around the stove, constantly stirring and controlling the process. I’ll insert a timer and go about my business, turn the vegetables over, the timer, and I’m free again))) Well, 10-15 minutes for greens, garlic, skinning vegetables and chopping them.

Once again the main points of preparing khorovats.

• We select vegetables of the same type of the same size, i.e. if these are tomatoes, then they should be approximately the same size, etc.
• It is better to take small eggplants, as they take the longest to bake. And more tomatoes and peppers.
• If we cook in the oven and not outdoors, then we cover the baking sheet with foil and also make sides from the foil so that the juice from the vegetables does not spill and does not burn.
• Properly baked vegetables for khorovats should become soft and their skin should be charred (you can see in the video below how vegetables should look, this is from about the 55th second)
• Yes, and the vegetables should still be hot, this makes it easier to remove the skin and the garlic and cilantro will better impart their flavor to the vegetables.

Well, I think I described all the subtleties and secrets.

Khorovats may be out of season, but it is very suitable for those who observe fasting; vegetables are on the shelves all year round and everyone can treat themselves to a simple vitamin-rich snack.

I will be glad to receive feedback and comments))) Share if everything worked out for you.

For clarity, here is a video recipe for khorovats)))

There are dishes in Armenian cuisine that men proudly take upon themselves to prepare.

These 2 dishes are khash and khorovats - aka shashlik, aka grill, aka barbecue.

Khorovats is not only one of the oldest dishes that has come to us since time immemorial, but also one of the most popular modern holiday dishes. Large celebrations cannot take place without it; it is prepared when going out to relax in nature, in the courtyards of residential buildings, and in Yerevan there is even a street that can be found by the smell.

The metal rectangular brazier on which khorovats is prepared is called a brazier. Not a single Yerevan court can do without it, not to mention provincial courts. Yerevan residents have gone further and are installing barbecues on the roofs of high-rise buildings. The love for this dish is so great that in recent years even large festivals and competitions of khorovats have been organized. But more on that later.

Khorovats comes from the word “khorovel”, which means “oven over an open fire.”

Armenian cuisine offers many recipes in this regard: regular khorovats on the grill, khorovats in tonir, chobani khorovats (shepherd’s shish kebab) or khorova, karey khorovats - Kars-style kebab, named after one of the oldest capitals of Armenia (located in Turkey), subsequently passed to Europe under the name “Donner kabab”, but has nothing in common with the original in culinary terms.

By the way, when during the Crimean War (1853 - 1856) the Russians took the Kara fortress, which had already become Turkish, Kara shish kebab became a fashionable dish in St. Petersburg restaurants.

The peculiarity of this kebab is that huge (about 200-300 g) marinated pieces of meat (mainly lamb) mixed with thin layers of lard are strung on a metal spit and fried over charcoal. The spit is periodically turned so that the meat is evenly fried, and when ready, the top browned layer is cut off. It is so soft and juicy that all that remains is to sprinkle it with thinly sliced ​​onions, marinated in pomegranate juice, and serve wrapped in pita bread.

Chobani Khorovats - shepherd's kebab, as the name suggests, was held in high esteem by shepherds; it can really only be prepared in nature.

The meat cut into pieces is seasoned with pepper, salt and chopped onion. This entire mass is placed in thoroughly cleaned water. films and a well-washed ram's stomach and sutured or tied at both ends. On loose soil, make a 10-15 cm depression the size of a cooked lamb stomach. A fire is lit in the recess to pre-dry the soil. A filled stomach is placed on the resulting ashes, evenly covered with earth (2-3 cm layer) and spread on it. fire. In some places the stomach was covered with clay. When ready (after 6-8 hours), the filled, ready stomach is removed, if it was covered with clay, the clay is broken with a hammer, otherwise it is cleaned. ashes, take out pieces of cooked meat, place them on pita bread and serve.

This dish was served at folk festivals back in ancient times.

Video recipe for Armenian kebab Khorovats

Aromatic, rich and juicy Armenian khorovats is a unique oriental snack. You can prepare a salad of baked vegetables in the oven or on the grill. The unique feature of khorovats according to the Armenian recipe is that it is ideal for barbecue and other meat dishes. However, you can prepare khorovats as a savory and rich independent snack. In any case, the finished dish will amaze everyone with its amazing aroma, since vegetables cooked in the oven acquire a special taste.

Ingredients

To prepare Armenian khorovats for barbecue you should use:

• eggplants – 3 pcs.;
• red sweet pepper – 2 pcs.;
• tomatoes – 3 pcs.;
• olive oil – 10 ml;
• onion - 1 head;
• garlic – 5 cloves;
• parsley – 1 bunch;
• salt – 1 tsp.

How to cook khorovats in the oven

So, how to cook khorovats in the oven in Armenian style? You definitely won’t have to do anything particularly complicated!

1. First you need to prepare all the components for khorovats.

1. All vegetables indicated in the Armenian Khorovats recipe must be washed and dried with a towel. The fruits should be poured with vegetable oil and placed in the oven.

On a note! You can bake vegetables for this oriental appetizer on a fire using a grill, or on the grill.

If you decide to bake the fruits in the oven, you will need to set the maximum temperature.

1. Prepared fruits must be peeled. If necessary, the cores of the fruits are removed. The “tails” are cut off.

1. Tomatoes and peppers should be cut into large cubes.

Description

Khorovats- a delicious dish of Armenian cuisine. This is the name of Armenian kebab, which is traditionally served with vegetable salad. The latter also received the name Khorovats. The dish is very tasty and spicy. It can be used as an independent dish, and not just complemented with kebab. Preparing khorovats is very simple, so making it both at home, for example in the oven, and outdoors over a fire will not be difficult.

Khorovats dish is a vegetable dish. But due to the fact that pork kebab is also called, the two dishes are often confused. Meat and vegetable dishes often complement each other. This national Armenian dish is also often prepared for the winter, since the ingredients it consists of are seasonal vegetables.

Many people are interested in what ingredients go into khorovats. These are vegetables, including bell peppers, eggplants, tomatoes and garlic. That is why the calorie content of Yerevan-style khorovats is low. It can also be eaten by those who are on a diet.

We offer a step-by-step recipe with photos that can be used as a basis when preparing a delicious salad. The dish will be spicy and interesting. Additionally, if desired, you can add any spices or add a little pepper for those who like it spicy.

This is interesting! Some people wonder whose national dish is khorovats. This is Armenian cuisine. Khorovats salad is traditionally considered Yerevan.

Ingredients

• 
  (4 things.)
• 
  (5 pieces.)
• 
  (5 pieces.)
• 
  (1 PC.)
• 
  (3 tbsp.)
• 
  (taste)

There are many, each cook chooses the one that suits his personal taste.

But I want to serve something else with the barbecue, besides bread, herbs, chopped vegetables and red wine. And then it really helps Khorovats- a dish of eggplants, tomatoes, peppers, and onions baked over a fire. What is important is that the dish is prepared on the grill or before the barbecue - while the wood is burning, or immediately after, but in any case, its preparation does not require much effort or any kitchen equipment. That is, cooking it in nature is possible, and, rather, necessary.

Khorovats goes great with meat, so don’t be lazy, make it. You can also build all this at home, using the oven, but in this case you won’t be able to get the smoky aroma that gives the very taste of this dish. By the way, some people are more familiar with this dish under the name “caviar,” but still, eggplant caviar is made a little differently. At least by me.

To prepare khorovats you will need:

• Eggplant.
• Tomatoes.
• Bell pepper. Advice: do not use imported beautiful peppers - this dish tastes much better than regular ones.
• Garlic.
• Onions and/or green onions.
• Greens - cilantro, parsley, I also used garlic leaves.
• Salt.
• Ground black pepper.
• Hot pepper if desired.

The quantitative composition of the ingredients varies according to the taste preferences of consumers - so there are no exact proportions here.

How to cook khorovats.

As I already wrote, you can bake vegetables either over an open fire or over coals. It’s up to you to choose, I like the second option better, namely over the coals after cooking the main dish -. I’ll explain why - in this case, the heat from the coals has already weakened somewhat, the vegetables are baked, albeit a little longer, but they are baked throughout the entire volume and the risk of burning the dish is significantly reduced.

You can use a wire rack, or you can simply string vegetables on a skewer - this is also a matter of choice and the availability of equipment.

I use a grid.

Place the grill over the coals and place the vegetables on it. An attentive reader will ask: “Where are the onions in the photo?”

It’s simple - onions, about 10 minutes before the vegetables are ready, without peeling them, I just buried them in the coals and let them bake a little. This action is not necessary, you can use onions without heat treatment, but for me it tastes better.

Bake over coals until soft and black charred over the entire area of ​​the vegetables.

It is convenient to place bell peppers directly from the coals in a plastic bag, tie it and leave for 10 minutes. After this steaming, the skin of the pepper can be easily and effortlessly peeled off.

That is, peel the skin and cut into small cubes.

First the pepper:

Then the tomato, fortunately after baking, peeling it is quite easy and simple.

And then the eggplant, which we also peel,

and then cut it in the same way as the rest of the vegetables.

We do the same procedure with onions.

Finely chop the garlic and herbs.

Place all the chopped vegetables in one container. Salt and pepper to taste.