Today we’re heading to Armenia—a country of ancient traditions and lavish feasts. We’re making two iconic dishes that Armenians pass down from generation to generation.
🔥 Khorovats
Armenian shashlik of pork or lamb, marinated in onions and spices, with the smoky aroma of an open fire. The meat comes out juicy inside with a crispy crust on the outside.
Ingredients:
• Pork neck (or lamb shoulder) — 1 kg
• Yellow onion — 3 large bulbs
• Dry red wine — 100 ml
• Pomegranate juice — 50 ml (or juice of half a lemon)
• Sweet paprika — 1 tsp
• Ground cumin — 1 tsp
• Freshly ground black pepper — 1 tsp
• Coarse salt — 1.5 tsp
• Fresh cilantro — small bunch
• Vegetable oil — 2 tbsp
Instructions:
Cut the meat into 4×4 cm cubes—this size ensures even cooking and keeps it juicy. Remove large sinews, but leave thin fat layers—they’ll add flavor. Place the meat in a deep bowl.
Slice two onions into thick half-rings (5-7 mm thick), grate the third on a coarse grater until mushy. Thoroughly mix the onions with the meat by hand, literally massaging the pieces—the onion should release juice and soften the fibers. Add wine, pomegranate juice, all spices, salt, and oil. Mix until uniform—the meat should be fully coated in marinade.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours). Stir the meat every 2-3 hours so the marinade distributes evenly. Signs it’s ready: the meat has darkened, the onion has softened and turned translucent.
Take the meat out of the fridge 30 minutes before grilling—it should reach room temperature for even cooking. Skewer the pieces tightly but not too close—leave 2-3 mm between them for heat circulation. Alternate meat with onion rings (from the marinade).
Light the coals until they’re covered in white ash—the flames should disappear, the heat should be intense but without open fire. Keep the meat 10-12 cm from the coals. Grill for 15-20 minutes, turning every 3-4 minutes. Doneness test: golden-brown crust with slight charring, clear juice when pierced, meat firm but not tough.
Remove the shashlik from the coals, let it rest for 3-5 minutes under foil—the juices will redistribute. Serve on a wide platter, sprinkled with chopped cilantro. Arrange fresh vegetables alongside: tomatoes in wedges, cucumbers, bell peppers, green onions in bunches. Serve lavash and a sauce of matzoon (Armenian yogurt) with garlic separately.
Khorovats must be served with Armenian cognac or dry red wine—this is the classic pairing. Eat the shashlik hot, wrapping pieces of meat in lavash with herbs and vegetables.
💡 Fact: Khorovats isn’t just shashlik—it’s a whole ritual of the Armenian feast. Traditionally, men cook it over an open fire made from grapevine, which gives the smoke a special sweetish aroma.
🍲 Khash
A hearty soup made from beef trotters, simmered all night until it becomes a thick broth. Served early in the morning with garlic, lavash, and a shot of vodka—a traditional dish for restoring strength.
Ingredients:
• Beef trotters (tripe) — 2 kg
• Garlic — 2 heads
• Green radish (or daikon) — 200 g
• Thin lavash — 4-5 sheets
• Coarse salt — to taste
• Water — 5 liters
• Fresh cilantro — large bunch
• Dried basil — 1 tbsp
For serving:
• Vodka — 100 ml (optional)
• Grated radish — for garnish
Instructions:
Thoroughly clean the beef trotters with a knife, singe them over an open flame (gas stove burner) to remove any remaining hair. Chop the trotters into 7-10 cm pieces—this way they’ll fit better in the pot and release more collagen. Soak in cold water for 3-4 hours, changing the water every hour—the water should become clear, without blood clots.
Transfer the trotters to a large pot (at least 7 liters), pour in 5 liters of cold water. Bring to a boil over high heat—a thick gray foam will rise to the surface. Skim off all the foam with a slotted spoon until the broth is clear, then reduce the heat to low—the broth should barely simmer, not boil. Cover with a lid, leaving a small gap for steam to escape.
Simmer the khash for 10-12 hours (traditionally all night) on the lowest heat. Check the water level every 2-3 hours—if more than a third has evaporated, add boiling water. Do not salt during cooking! Doneness test: the meat falls off the bones, the broth is thick and viscous, turns to jelly when cooled, and has a milky-white color with fatty streaks.
Remove the trotters with a slotted spoon, separate the meat and cartilage from the bones—they should come off easily. Cut the meat into small pieces (2×2 cm), return to the broth. Discard the bones. Strain the broth through a fine sieve or cheesecloth to remove small bone fragments and membranes. Return the strained broth with meat to the pot, bring to a boil.
Peel the garlic, crush it with the flat side of a knife, finely chop or press. Grate the radish on a coarse grater. Roughly chop the cilantro. Cut the lavash into 5×5 cm squares or tear into small pieces by hand.
Ladle the boiling khash into deep bowls—the broth should be scalding hot. Serve separately on the table: a bowl of garlic, grated radish, chopped cilantro, dried basil, salt in a shaker, and pieces of lavash. Each guest adds garlic (generously!), radish, herbs, and salt to their own bowl to taste.
Traditional way to eat it: soak pieces of lavash in the hot broth right in the bowl, add 2-3 crushed garlic cloves, salt to taste. Eat the khash piping hot, washing it down with a shot of vodka (by tradition). Khash is eaten early in the morning, usually after a feast the night before—it’s great for restoring strength.
💡 Fact: In Armenia, khash isn’t just a soup—it’s a social ritual. It’s eaten exclusively in the morning, in male company, and the process can last for hours with toasts and conversations. Women traditionally prepare khash but don’t sit at the table.