- 1 half medium sheep
- potatoes (optional)
- carrots (optional)
- yellow turnips (optional)
- 3 bell pepper (optional)
- garlic sprouts (optional)
- First heat stones on firewood on open fire.
- It is important to select the right stones, as not all stones are good for cooking horhog.
- Stones must be river stones that are smoothly shaped and medium sized.
- Stones must be thoroughly heated until almost red.
- If heated correctly, stones usually do not retain any smoke and have a clean surface.
- While stones are heated, prepare meat for cooking.
- Cut meat in large pieces with bones.
- If you are cooking a more western-oriented horhog, prepare also vegetables.
- Wash and peel potatoes, carrots, turnips and onions.
- Some people add also garlic sprouts.
- Pour 4 liters of water (cold or warm) in a 20-liter aluminum can.
- The amount of water depends on how much bouillon you would like to have in your horhog.
- Put seasonings in water.
- Then start putting meat layering it with hot stones.
- If you are cooking together vegetables, put them always on top.
- Close can tightly and leave the meat to cook for an hour and a half.
- The meat is supposed to cook on its own purely by the heat of hot stones.
- However, it sometimes needs additional heating, which you can provide by putting the can on slow open fire.
- Extra heating may be required due to several reasons.
- The meat may not be properly layered with hot stones or the number of stones may not be enough for the amount of meat being cooked.
- When the cooking is done, carefully open the can and let the vapors out.
- First, pull out the stones and pile them aside.
- Meat and bouillon are usually served separately.
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