T'hal

T'hal (Armenian: տհալ) is a traditional Armenian meat dish made from thoroughly fried meat preserved under a thick layer of rendered tail fat.[1][2][3] It was traditionally intended for long-term storage.[1] In earlier times, the meat was kept in clay jars buried in the ground; later, glass and porcelain containers were used.[1]

T'hal can be prepared from beef, lamb, pork, or poultry.[1]

The meat is cut into boneless pieces weighing approximately 200–250 g, generously salted, and left in a cold place for 7–8 hours.[4][5] It is then rinsed, boiled until partially cooked, and cleared of any remaining bones, cartilage, and large tendons.[4][5] Afterward, the meat is fried in tail fat until fully cooked.[4][5]

The finished meat is tightly packed into clay, porcelain, glass, or enamel containers and covered with melted tail fat, forming a layer about 0.5 cm thick over the meat.[4][5]

T'hal is consumed both cold and as an ingredient in hot dishes.[4]

For proper preservation, the meat must always remain completely covered with melted fat.[4][5] Cracks forming on the surface of the fat indicate the onset of spoilage.[5] Traditionally, t'hal is prepared in autumn as a reserve for the winter months.[6]

For hot dishes, t'hal is cut into small pieces and reheated with vegetables, usually using a single type of vegetable.[4]

Main variations include:

• With potatoes: Potatoes are boiled in their skins, onions are fried, then chopped t'hal is added and stewed for 10–15 minutes.[5][4]
• With okra: Dried okra is soaked; chopped t'hal is reheated separately. Onions are fried with tomato paste, after which the okra is added and the mixture is stewed until cooked through.[5][4]
• Baked: Chopped t'hal is reheated in a pan, combined with fried potatoes, covered with beaten eggs, and baked for 5–8 minutes.[5]