Armenia is a meat-eating country.
There's an entire street in Yerevan,
Proshian, called "barbecue"
street. There, the air is filled with
smoke over row after row of grills.
But in villages,"khoravats"
is sometimes prepared in a "tonir",
the hole-in-the ground oven used for
First, the fire is prepared . . .
Grapevines make a good
After the meat has been prepared in
a mix of onions and seasoning it is
skewered with potatoes . . .
The prepared skewers
are placed on a rod . . .
. . . and lowered into the tonir.
The embers cook the
dripping meat and the walls of the tonir
hold the smoke in for added flavor.
Some cooks put pilaf in the bottom of
the tonir to soak up the flavor of the
It comes out golden, with crispy edges,
is wrapped in lavash . . .