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Autor Tema: Khorovadz (espadas Armenias)  (Leído 5379 veces)
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« en: Noviembre 13, 2008, 01:49:08 »



Grilling (barbecue) is very popular in Armenia, and grilled meats are often the main course in restaurants and at family gatherings. Grilled meat is also eaten as fast food.

Khorovats (or khorovadz) – Armenian word for barbecued or grilled meats (the generic kebab in English), the most representative dish of Armenian cuisine enjoyed in restaurants, family gatherings, and as fast food. A typical khorovats is chunks of meat grilled on a skewer (shashlik), although steaks or chops grilled without skewers may be also included. In Armenia itself, khorovats is often made with the bone still in the meat (as lamb or pork chops). Western Armenians outside Armenia generally cook the meat with bones taken out and call it by the Turkish name shish kebab. On the other hand, the word kebab in Armenia refers to uncased sausage-shaped patties from ground meat grilled on a skewer (called losh kebab or lule kebab by diasporan Armenians and Turks). In Armenia today, the most popular meat for khorovats (including losh kebab) is pork due to Soviet-era economic heritage. Armenians outside Armenia usually prefer lamb or beef depending on their background, and chicken is also popular.
Gharsi khorovats – slivers of grilled meat rolled up in lavash, similar to the Middle Eastern shawarma and the Turkish doner kebab; this "shashlik Ghars style" takes its name from the city of Kars (Armenian: Ghars) in eastern Turkey, close to the Armenian border.

Armenian Cuisine
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« Respuesta #1 en: Noviembre 13, 2008, 02:01:53 »

Armenian Shish Kebab

Shish Kebab (Khorovadz):

A prized entree whenever Armenians gather for a cookout. Tender succulent cubes of beef, chicken or lamb marinated with onions and herbs. You will also find the rib eye and chicken variations on our menu quite tempting.



500 g (1 lb.) boneless lamb, beef or pork filet
½ onion, finely chopped
1 T apple cider or wine vinegar
2 T olive oil
2-3 T tomato paste
1 t allspice
1 t chili (red) pepper
2 bay leaves
salt and freshly ground black pepper Serves 3

Trim fat from lamb thoroughly, cut into 4 cm cubes and place in a glass bowl. Add onion, vinegar, olive oil, tomato paste, allspice, chili, bay leaves and freshly ground black pepper. Mix thoroughly, cover and marinate in the refrigerator for 6 hours or overnight. Salt should be added after cooking, as it tends to draw out meat juices.
Thread meat cubes onto skewers, alternating meat cubes with onion and green pepper pieces if desired. Cook over hot coals for 10-12 minutes, turning frequently to seal the meat. Be careful not to overcook.
Sprinkle salt on cooked shish kebab. Serve with pocket bread or rice.

Note:
Traditionally, Armenian Shish Kebab is served with skewers of grilled tomatoes. Raise the grid and cook over hot coals, being careful not to burn them. Remove from skewers and serve with cooked meat.
« Última modificación: Noviembre 13, 2008, 02:04:09 por fbarbosa » En línea
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« Respuesta #2 en: Noviembre 13, 2008, 02:21:40 »

SHISH KABOB, INDIAN SEEKH KABAB and Cilantro Mint Chutney Recipe.

Use Bamboo Skewers on Cubed Meats, Chicken, Shrimp, Lobster, Scallops and Mollusk.



Shish Kebab





Grind all the ingredients together with a mortar and pestle or in a spice grinder. Store in an airtight container:



3 tablespoon Black Peppercorns,

3 tablespoon Cumin Seed,

2 tablespoon Turmeric,

1 tablespoon Kosher or Pickling Salt

1 tablespoon Ground Cardamom,

1 tablespoon Ground Coriander.



Method

Rub this spice all over beef, pork, or poultry two hours or more prior to grilling. It also adds a pungent flavor to tuna, swordfish, bluefish, bass and Shish Kebob meats. Use 6-inch bamboo skewers, soaked 30 minutes in water. Once cooked garnish with fresh chopped parsley dipped in lemon juice.



CILANTRO MINT CHUTNEY

Ingredients

1/2 cup fresh mint leaves, packed tight

1/2 cup fresh cilantro. Packed

¼ teaspoon salt

pinch of sugar

1 tablespoon fresh lemon juice

2-1/2 teaspoons minced fresh ginger

1 Jalapeno Chili pepper, seeded, minced

1/3 cup plain yogurt



Method

Blend first mint, cilanto, lemon juice, ginger, salt, sugar and chili pepper with yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. Chutney can be made one day before using. Cover and refrigerate.
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