Preserved Meat Recipe
Tehaal: preserved meat, a unique, yet simple appetizer from Armenian cuisine. As always the simplicity of our cuisine comes to prove, that the best tasting food can be the least complicated and with minimum spices or seasoning.
Back in old days, Tehaal was made with lamb meat, fried in lamb fats and stored in the skin of the animal. It would last throughout many months , as it was salted properly and wintertime is usually pretty cold in our homeland. And of course the main purpose of this preserved meat , was to keep one full for long hours, as it is a very filling meal.
Nowadays, Tehaal is made with beef and clarified butter. This delicious appetizer is good on its own, or served as a side for potatoes, rice, wheat or other grains. There are several, traditional Armenian recipes with Tehaal, that I’m planning to share.
For now let’s try making this incredibly delicious meal and get ready for more.
Happy cooking !
Ingredients and Quick Instructions
Try to buy fresh meat, not frozen
I used fresh beef top round
You will also need clarified butter, I have a YouTube tutorial for it
Bay leaves (optional)
Cut the meat into large 3”-4” pieces
Place in a large pot
Rinse well, add cold water and cook as long as it needs to get tender
Add the salt after you remove all the meat foam while boiling , it should come out at the beginning of boiling time
Be sure to use enough salt , the meats has to be a bit salty
Fry the cooked , dried meat in clarified butter until golden brown color
Arrange fried meats in a pot, glass or plastic container
Pour melted clarified butter over the meat, just enough to cover
Allow to cool down to room temperature and store in cold place, or fridge
Tehaal can be served warm or cold