Khorovats Chaban
Main Dishes • Armenian
Description
Khorovats Chaban
Ingredients
- Lamb 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Onion 3 heads
Step-by-Step Guide
Step 1
The young lamb is slaughtered, skinned, and the head, legs, and entrails are separated.
Step 2
The cleaned carcass and tail fat are cut into small pieces (without removing the bones), seasoned with pepper, salt, and chopped onion. This mixture is placed into the thoroughly cleaned and well-washed stomach of the lamb and sewn or tied at both ends.
Step 3
A hole 10–15 cm deep is made in loose soil to fit the prepared lamb's stomach. A fire is lit in the hole to pre-dry the soil. The filled stomach is placed on the resulting ash, covered evenly with soil (2–3 cm layer), and a fire is lit on top.
Step 4
When ready (after 6–8 hours), the filled khorovats is removed, cleaned of ash, placed on lavash, cut into pieces, and served.
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