ARMENIAN ‘Khorovats’ and Green Bean Bulgar Salad
It's hard to
visit Armenia without learning at least one word: khorovats. Difficult for many
visitors to pronounce, but unavoidable and usually delicious. It is the word
used in Armenia for barbecuing solid things - from meat to tomatoes, eggplants
and peppers. The meat of choice in Armenia is pork, while lamb, beef, chicken
and fish are often available as well. In the summer, it is almost routine to
add tomatoes, eggplant, peppers and sometimes sliced potatoes to the BBQ. * Funny
that because they are all ‘New World Vegatables?
*Khorovats are not to be confused with kebab
- which means minced (ground) meat. They are whole or solid chunks
In western Armenia the word khorovats is not used, but
kebab is applied to all meats put on skewers and barbecued, regardless of
whether it is ground or whole. Kebab by western Armenians is much more likely
to be marinated and or spiced.
Bulgar wheat
is quite popular in the middle east and here is a salad a bit like Tabboule but
is more Armenian.
Ingredients
STAGE
1:
- Skewer lean chunks of lamb leg with
alternative pepper and onions.
- Make a simple marinade of oil, chopped
garlic and freshly ground pepper or paprika
- Fire up the Barbie!
- When ready, brush skewers with oil
marinade and season with salt.
STAGE
2:
ARMENIAN BULGUR & GREEN BEAN SPRING
SALAD
200g extra coarse bulgur wheat
300ml chicken broth or vegetable broth
400g fresh green beans, steamed or
blanched
200g diced red capsicum
1 medium onion, chopped
4 tomatoes, peeled and chopped
1 Tablespoon fresh basil, chopped
1 Tablespoon mint leaves, chopped
Handful flat leaf parsley, chopped
1 tablespoon Balsamic vinegar
100ml extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1. Bring the broth to a boil in a pan and add the bulgur. Stir, put a lid
on the pan and turn off heat. Let stand
for ½ hour until all the broth has been absorbed.
2. Allow to cool.
3. Cook the green beans in a steamer, or boil until tender but still crisp.
DO NOT OVERCOOK
4. Saute the onions in oil until soft.
Add the tomatoes, and turn off the heat. Let cool.
5. When all the ingredients have cooled, toss everything together with the
vinegar and oil and salt and pepper to taste.
6. Serve with the Khorovats.
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