With the barbecue season in full swing, we’ve been sent this photo from a reader in Uzbekistan that reminded us that a while back we promised a recipe for Armenia’s favourite warm vegetable salad — khoravats, made from grilled aubergines, peppers and tomatoes.
Khoravats is a fixture on the menu in many post-Soviet countries — it’s name comes from the Armenian verb khorovel, which simply means to grill. With an abundance of seasonal vegetables appearing in the markets and sunny days and long evenings (in Kazakhstan at least!), it’s time to fire up your grill and get making some khoravats.
2 medium sized aubergines (eggplants)
3 medium-sized green peppers (bell peppers)
3 medium-sized tomatoes
1 small onion
1 bunch parsley or coriander (cilantro)
25 ml olive oil
Juice of one lemon
Wash the vegetables and prick the aubergines with a fork in a few places (to stop them exploding!). Grill the vegetables until the skins start to char, then keep turning so that the whole vegetable is cooked evenly. The tomatoes will cook first, then the aubergines and peppers. Remove from the grill and put in a paper bag to cool down — this will make it easier to peel the vegetables.
After 15 minutes or so, remove from the bag and peel. Then chop into chunks and mix together in a big bowl. Dress the chunks with the olive oil and lemon juice and season with black pepper and then add the finely chopped onion, parsley or coriander (cilantro) and serve with flat bread warmed up on the grill.
After a couple of months of lockdown, a bit of garden envy is setting in as we hear about people getting outside and having barbecues. With no open space in the flat other than an enclosed balcony, it was time to get inventive in order to get some char-grilled food.
We’re fortunate to have a gas hob, so with some creative use of tin foil (some of it salvaged from last week’s chocolate fest!) and a rack from the oven, KCC came up with an improvised BBQ grill.
Use whatever vegetables are available – we had courgettes and green peppers, and cook them over the open flame, turning regularly. We grilled some halloumi as well. We cooked the jacket potato in the oven and made our own chapati, a flatbread from the Indian sub-continent, to serve with the indoor barbecue.
Chapati recipe (makes 4):
150 g wholemeal flour
75 ml water
50 ml oil ( we used olive oil, but you can use whatever you have handy)
A pinch of bicarbonate of soda
Sieve the flour into a large, ceramic mixing bowl and add the oil and bicarbonate of soda. Combine with a wooden spoon or your fingers until the mixture resembles bread crumbs. Slowly add the water until you have a fairly elastic dough – not too wet and not too dry. Knead for ten minutes and then leave covered with a tea towel for an hour or so.
Heat up a non-stick frying pan or a cast iron pan. Divide the mixture into four and form into balls. Flatten with your hands and then use a rolling pin to roll the dough into 1 mm thick rounds. Cook over a high heat on both sides until the chapatis take on a leopard-spotted look as in the picture above.