Armenian delicacies. The most interesting Armenian sweets

Armenians treat household chores and decorating the festive table with great trepidation, be it New Year, a wedding or just a family feast. The tables are usually crowded with a variety of dishes, homemade sweets and delicious drinks.

Despite all the innovations and fashionable kitchen trends, in the Armenian culinary tradition there are dishes that must be present on the New Year's table. We conducted a small survey among Armenian housewives and compiled a top list of dishes that are prepared for this holiday.

Ham (Խոզի բուդ ) - a dish that is prepared almost everywhere. Despite the fact that ham is not a traditional Armenian dish, it is prepared with all responsibility. It should be noted that it appeared on our tables not so long ago; the “fashion” for it began in Soviet times. Before this, it was customary to serve a whole roasted pig on the New Year's table; it was considered a symbol of well-being. And even before the pig, the festive table was decorated with chicken or turkey, as well as a variety of hot and cold dishes prepared from their meat. For example, it was once one of the main dishes on the New Year's table. Armenians continue to cook it almost all year round, but now it is rarely seen on holidays.

As for cooking pork ham, it is a rather long and entertaining process. Meat is bought a week in advance. It is kept in salted water for several days, then in a marinade for another couple of days. Here everyone has their own choice, some use their grandmother’s old recipe, others introduce something new. Usually, cuts are made in the ham and it is stuffed with salt, carrots, garlic, and various aromatic herbs and spices.

And only after that they wrap it in foil and put it in the oven. By the way, they say that no matter how many kilograms the meat weighs, how many hours it should be in the oven.

Tolma made from grape leaves- second on the list of popular New Year's dishes. Even in early autumn, housewives close grape leaves in jars. The most tender ones are selected from the leaves and the filling is wrapped in them. Traditionally, the filling consists of three types of meat - beef, pork and lamb. However, now housewives mostly use one of them, mostly beef.

Preparing dolma is no less painstaking work. After preparing minced meat, onions, rice, herbs, tomato paste and spices, it is wrapped in leaves, placed in a pan, a little water and butter are added, pressed on top with an inverted plate and boiled. Tolma is usually served with garlic sauce.

Another type of tolma - Pasuts (fast) tolma(Պասուց տոլմա ). In addition to being very tasty, it also has many beneficial properties. Despite the fact that in ancient times it was prepared only during Lent, today it is one of the main decorations of the festive table.

Housewives also prepare for the preparation of pasuts tolma in advance - after all, it is not ordinary cabbage that is used, but sauerkraut. It is in it that the filling of pre-cooked wheat, blgur, beans, lentils, chickpeas, peas, salt, dried herbs and olive oil is wrapped. Tolma is placed on a pan and boiled in water diluted with tomato paste, using the same technology as regular tolma.

Ishli kufta (Իշլի քյուֆթա ) - Armenian housewives practically do not prepare this dish in normal times. Therefore, many associate it with the New Year holidays.

The recipe for this dish is slightly different for each housewife. Some people prepare the filling from minced veal, others from beef. In general, the process is as follows: first, fry the onion in oil, add minced meat, walnuts, salt, pepper and various spices. But for example, Syrian-Armenians really like to add bahar (բահար) to the filling.

To prepare the outer layer of kofta, beat meat and bulgur until smooth. Grind the mixture, season with salt and pepper. Then the fun part begins - taking the filling and wrapping it in the mixture to form a spindle shape. Just before serving, the prepared isli kyufta is boiled in salted water for 10-15 minutes, and in another version it is fried in a frying pan. This delicious dish is served with freshly squeezed lemon juice.

Another feature of kuftas is that they always put a coin in the filling of one of them. It is believed that whoever comes across the coin will have great luck in the new year.

In addition to all the dishes listed, many different dishes, salads and snacks are served on the Armenian New Year’s table. A holiday is not complete without homemade dried fruits that melt in your mouth, sweet sujukh, gata, baklava and many other delicacies.

No matter what your New Year's table looks like, remember thatThe real holiday is not on the table, but in your soul! With coming!

Barev, friends! This post is for foodies, yes. Armenian cuisine is famous far beyond the country’s borders, and national Armenian dishes can often be found in Russia, but it’s still better to try them at home.

While we were traveling around the country, we managed to taste a lot and responsibly declare - food is what makes it worth coming to this Transcaucasian republic! Our friend from Armenia Aram (whom we met in Yerevan) told us what khash is and how to properly eat dolma, and also took us to a restaurant where they serve the best Zhengyalov Khats.

The table must have fresh vegetables and fruits, herbs, lavash, various cheeses and dairy products - this is something that an Armenian feast definitely cannot do without.

It is clear that the dishes of Armenian cuisine are even more diverse than we discussed in this article; we will tell you about the most delicious and popular ones, which you should definitely try if you come to, and which you can cook at home.

Armenian cuisine - soups

Hash- the most popular Armenian soup, prepared from beef legs for almost 24 hours. Khash is usually eaten early in the morning for breakfast, served unsalted along with fresh herbs, salt in a separate bowl, chopped garlic and thin pita bread.

It is believed that khash is eaten early in the morning to relieve a hangover, always hot and with garlic!

Saved- Armenian soup prepared on the basis of matsun diluted with water and wheat cereals (dzavar). It is eaten both hot and cold; in cafes you can order both options. Since the soup is meatless, it is perfect for vegetarians, we liked it!

Bozbash- meat soup, traditionally prepared from lamb with the addition of pieces of potatoes, peppers, onions, eggplants and seasoned with tomato paste.

National Armenian dishes - main

Khorovats or simply barbecue. It is impossible to imagine Armenian cuisine without this dish. There are about 20 types of khorovats, for example “karsi zorovats” - fried on coals, “khazani-khorovats” - made in a pan.

Armenian cuisine

Kufta- meat balls made from specially minced meat. Spices, onions, eggs are added to it, then balls are rolled up and thrown into the water. In general, the word “kufta” comes from the Persian language, it means “meat balls”. Many Eastern countries have such a dish; you can find it in Turkey, Iran, and India.

Tzhvzhik— beef entrails are fried in a frying pan, and then salt, onions, tomatoes, peppers and spices are added: paprika and basil. Be sure to sprinkle fresh herbs on top afterwards.

Arisa- porridge made from round grain wheat with the addition of chicken and butter.

Snacks

Dolma- minced beef tenderloin wrapped in grape leaves. In addition to meat, rice, peppers, onions, tomatoes, as well as paprika and dried basil are added inside. Dolma must be served with matsun sauce with garlic.

There is a vegetarian option: Pasuts-dolma with beans, chickpeas and lentils, wrapped in sauerkraut leaves. This, unlike meat, is consumed cold.

Zhengyalov-khats- bread flatbread stuffed with finely chopped herbs. This dish comes from Nagorno-Karabakh and ideally wild herbs should be used. But garden sorrel, cilantro, and parsley will also work. dill, beet tops, spinach.

Mshosh- Armenian appetizer-salad with lentils with the addition of dried apricots and walnuts. Served with greens.

A popular appetizer for main courses is tsitsak - pickled hot peppers, yummy!

Bread and flour products

Of course, it is impossible to imagine Armenia without thin lavash. He is loved all over the world, including in Russia. Traditionally pita It is prepared in a tonir (a clay vessel, something like a tandoor), and it is melted with grapevines.

You can often see on the Armenian table matnakash- round bread made from wheat flour.

Dairy

The most famous traditional dairy product in Armenia is matsun(in Georgia they call it “matsoni”) - simply put, thick sour milk. In summer matsun is diluted with water and it turns out tan, which refreshes and cools well, because the heat at this time of year is unreal.

They enjoy great honor on the Armenian table cheeses: chechil (braided), motal (crumbly cheese), chanakh (pickled cheese, soaked in a special brine, slightly spicy and salty).

Alcohol and soft drinks

Yes, of course cognac- Armenian drink number one. This does not mean that it is the only drink in Armenia, it is simply the country’s main export product. Now six varieties of grapes are grown specifically for the production of cognac in Armenia, and the cognac itself is divided into ordinary, vintage and collection. Come to the Ararat factory in Yerevan and try it!

Mulberry vodka “Artsakh”- a strong drink infused with white mulberries, first appeared in Nagorno-Karabakh. It has a rich taste and bright berry aroma.

Mineral water “Jermuk”- also a famous export product, bottled at the resort of the same name. It is recommended to use for stomach diseases, diseases of the nervous system, and simply while eating.

Coffee. Probably every resident of Armenia drinks a cup of aromatic coffee in the morning. Here it is cooked very strong on coals or sand. By the way, don’t say “Turk” in Armenia, it’s better to use the word “cezva”.

Armenian sweets

Gata- sweet pie. There are four (or so) varieties of gata depending on the region - it is made from puff pastry, yeast and even unleavened dough with the addition of butter, flour and powdered sugar. It turns out delicious and very filling!

Gata and sujukh at the Garni Temple

Nazuk- puff rolls with buttery flour filling or walnut filling.

Sujukh- an analogue of Georgian churchkhela, “Armenian Snickers”. It consists of walnuts strung on a string in a thick syrup made from grape, pomegranate or apricot juice.

Jam. Armenians make jam from almost everything that grows in the country;-) There are, for example, apricots, plums, dogwoods, figs, quinces and even walnuts with the addition of cinnamon and cardamom.

Fruit pita bread. First, prepare fruit puree from plums, cherries, dogwoods, and apricots, and then spread it in a thin layer on a tray and dry it in the sun. The result is a sweet pita bread that can be stored for a long time.

Armenian cuisine has also been influenced by neighboring countries, so you can find kebab, pilaf, baklava and other dishes. In Sevan they sell crayfish and fish, especially trout; locals and tourists eat them with pleasure, and you should definitely try it!

Somehow I avoided the salads, but know that they exist. You can often find interesting combinations with the addition of pomegranate seeds and other local products. Be sure to eat fruit if you visit in late summer or early autumn.

Armenian cuisine turned out to be quite simple and uncomplicated, but very tasty. You can prepare national Armenian dishes at home yourself, although without native ingredients the taste will be different, because the whole trick is in the special spices grown specifically in Armenia.

Bon appetit!

Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness. To prepare food, Armenian chefs use about 300 types of wild herbs and flowers, which are used as seasonings or even main dishes. The most common cultivated vegetables are potatoes, tomatoes, cabbage, eggplants, peppers, carrots, cucumbers, beets, sorrel, spinach, asparagus, okra, zucchini, pumpkin, green beans, etc. Many vegetables are used in combination with meat and fish dishes.

In spring, from fresh grape leaves, and in summer and autumn, dolma is prepared from apples, quinces, eggplants, peppers and tomatoes - products stuffed with minced meat, rice and spicy herbs. Beef and lamb are widely used in Armenian national cuisine, while pork is rarely consumed.

As for the technology of preparing Armenian dishes, it is, as a rule, complex and in some cases labor-intensive. The preparation of a large number of meat, fish and vegetable dishes of Armenian cuisine is based on stuffing, beating, preparing purees and soufflé-like masses, which require a lot of time and labor.

Offers dishes of Armenian cuisine, which are not only traditional in Armenia, but also loved in different countries.

AYLAZAN

This is a vegetable stew, but with a lot of seasonings

Ingredients: 500 g eggplants, 500 g potatoes, 4 onions, 100 g sunflower oil, 4 sweet peppers, 4 tomatoes, 1 cup green beans. 1 cup of spicy herbs (basil, thyme, cilantro, parsley), 1 head of garlic, 1 teaspoon of black pepper, 0.5 teaspoon of red pepper, salt.

Preparation: Cut the eggplants into slices, add salt, let sit for 10-15 minutes (until they release juice), squeeze. Cut the remaining vegetables into slices and chop the spices. Place the vegetables in the pan in layers, starting with the eggplants, and repeat layers, sprinkling with spices and salt. Pour in oil and add 1/2 cup of water, cover with a plate on top, close with a lid and cook over low heat until cooked.

ARISA

Ingredients: 1 chicken weighing 1 kg, 500 g wheat cereal, salt

Preparation: Soak wheat grits. Boil the chicken, remove from the broth, separate the meat from the bones and cut into pieces. Pour the soaked wheat grits into the boiling broth, put back the pieces of meat and cook, stirring occasionally over low heat until the products turn into a homogeneous thick mass. Salt the prepared dish and mix. Sauteed onions with ground cinnamon and melted butter are served with arisa.

ARMENIAN EGGPLANT SALAD WITH TOMATOES

Ingredients: 400 g eggplants and tomatoes, 200 g onions, 100 g bell pepper, salt, ground pepper, vinegar, parsley to taste.

Preparation: Wash the eggplants, peel them, cut into slices, sprinkle with salt and let stand for 15-20 minutes, then rinse with water and squeeze lightly.

Fry the prepared eggplants with onions in oil, place in a salad bowl, add sliced ​​tomatoes and bell pepper rings.

Season with vinegar, salt, ground pepper and stir. Sprinkle with herbs.

CELERY AND PEPPER SALAD WITH MUSHROOMS IN ARMENIAN

Ingredients: mushrooms, sweet red pepper, celery root 200 g, pork lard 2-4 slices,
- 1 clove garlic, finely chopped parsley 1 tbsp. l., vegetable oil 2 tbsp. l., dry red wine 1 glass, salt to taste.

Preparation: Finely chop the mushrooms and fry in oil over high heat. Add crushed garlic, lard cut into small cubes and fry for another 2-3 minutes.

Pour in the wine, bring to a boil, boil for 1 minute, then simmer over low heat for another 5-7 minutes. Add parsley, stir, remove from heat, add salt and cool. Cut the celery root and pepper into small strips, put in a salad bowl, add salt and stir, and place the cooled mushrooms on top. Serve cold.

KYATA

Ingredients: 300 g butter, 3 cups flour, 1 egg, 1 white, 1 cup kefir, 1 teaspoon soda, vanillin Filling: 1 cup melted butter, 2 cups sugar, 3 cups flour.

Preparation: Chop butter, flour, soda, vanilla, add eggs, kefir, knead the dough and put in the refrigerator for several hours. Prepare several layers 1 - 1.5 cm thick, add the filling and roll it into a roll. Brush the top of the product with egg and prick with a fork. You can cut the rolls with a curly knife into pieces 3 - 4 cm wide. Bake until golden brown.

STEAMED TROUT

Ingredients: trout 400 g, water 100 g, tarragon 150 g, butter 80 g, lemon 25 g, salt to taste.

Preparation: Salt the prepared fish, place in 1-2 rows in a saucepan greased with oil and lined with tarragon (leave a little for decoration).

Place pieces of butter on top, pour in water and simmer over low heat for 15-18 minutes.

Place the finished trout on a dish, pour over the resulting juice, and garnish with lemon slices and tarragon.

BASTURMA

Ingredients: beef (tenderloin) 540 g, onions and green onions 100 g each, 3% vinegar or lemon juice 60 g, herbs, pepper, salt to taste.

Preparation: Peel the tenderloin from the film, cut into pieces weighing 40-50 g, put in a porcelain or earthenware bowl, salt and pepper, add vinegar, finely chopped onions and mix.

Then cover the dish with meat and put it in a cold place for 5-6 hours. Thread the prepared marinated meat onto skewers and fry over hot (without flame) coals until done. Serve with greens.

KOLOLIK SHUSHINSKY

Ingredients: 1.5 kg of beef, 200 g of butter, 3 onions, 2 eggs, 0.25 cups of milk, 0.5 cups of rice, 1 tbsp. spoon of wheat flour, 3 tbsp. tablespoons of tarragon greens, 1.5 teaspoons of ground black pepper or 12 peas, 30 g of cognac (2.5 tablespoons).

Preparation: Boil the broth, strain. Beat the meat, remove all the films, tendons, fat, sprinkle with finely chopped onions (1 onion) and continue beating until a sticky mass is obtained. Add flour, milk, egg, cognac to the mixture and beat until a semi-liquid consistency, then add salt, add spices, 1 chopped onion and refrigerate for half an hour.

Make round meatballs from the mixture and place pieces of frozen butter inside. Divide the broth into two parts: in the smaller one, boil the meatballs over low heat; Make soup from the larger one by adding rice, spices, 1 chopped onion and 5 minutes before readiness add a beaten egg. Connect both parts of the bell.

TOLMA WITH CABBAGE

Ingredients: lamb pulp 450 g, bones 200 g, rice 60 g, onion 100 g, cabbage 600 g, dried apricots 60 g, quince or apples 200 g, herbs, tomato puree, pepper, salt to taste.

Preparation: Pass the lamb through a meat grinder, add rice boiled until half cooked, finely diced onion, herbs, pepper, salt and mix thoroughly.

Scald the cabbage leaves with boiling water and wrap the minced meat in them.

Place bones and a layer of cabbage leaves on the bottom of the pan, and place tolma in rows on top, filling the gaps with dried apricots, sliced ​​quinces or apples.

Then add sautéed tomato puree, add hot broth or water and simmer, covered, over low heat until done.

When serving, pour the juice formed during stewing over the dolma.

MUSSAKA WITH VEGETABLES

Ingredients: beef 350 g, melted butter 60 g, rice 60 g, onion 50 g, tomato 100 g, - pumpkin 400 g or cabbage 300 g, or potatoes 250 g, or eggplant 300 g, meat broth, pepper, salt taste.

Preparation: This dish is prepared with various vegetables: pumpkin, potatoes, eggplant, cabbage.

Before stewing, peel and seed the pumpkin, cut into thin slices and fry; cut the peeled eggplants into slices, sprinkle with salt and let sit for 10-15 minutes, then rinse, lightly dry and fry on both sides; cut potatoes into slices, fry; Scald the cabbage.

Cut the beef into small cubes and fry in a little oil. Rinse the rice and boil until half cooked. Cut the onion into cubes and sauté in oil. Mix the prepared meat with rice and onions, sprinkle with salt and pepper.

Put a layer of vegetables into the pan, then a layer of meat mixed with onions and rice, cover with tomato halves, pour in broth so that the food is covered with it, and simmer until done.

PILAV WITH DRIED FRUIT

Ingredients: rice 300 g, ghee 100 g, dried apricots, prunes 40 g, raisins, almonds 30 g, cloves, cinnamon, salt to taste.

Preparation: Place the prepared rice in boiling salted water and cook until the rice grains on the outside become soft and retain some elasticity on the inside.

After this, drain the rice in a colander, rinse with warm water and let it drain. Melt the butter in a deep saucepan, put in some rice, stir lightly, then add the remaining rice, pour in the oil, cover with a lid and put on low heat for about 40-45 minutes.

Sort out the dried fruits, rinse in hot water, place in a frying pan with heated oil, add cloves, peeled and finely chopped almonds, cover with a lid and lightly fry over low heat.

After this, mix the fruits with rice and serve, pouring oil and sprinkling with cinnamon.

HASH

Since ancient times, the custom of eating khash completely separately from all other dishes has been preserved, early in the morning for breakfast or even before breakfast, on holidays.

Ingredients: 1.5 kg beef legs, 500 g tripe, 2-3 heads of garlic, 1 radish

Preparation: Singe the legs, scrape them out, wash them several times, cut them into pieces lengthwise and put them in running water for a day, or fill them with cold water and change them every 2-3 hours. Then wash them again, put them in an enamel basin, and fill them with water to She covered the legs with a layer of 15-20 cm and simmered over low heat.

Clean the scars, rinse, cover with cold water and cook until the specific smell disappears (determined by the test), then pour out the broth, rinse the scars with hot and cold water, chop finely and add to the boiling legs.
Continue cooking the khash over low heat without salt, avoiding a strong boil, skimming off the foam, until the meat separates from the bones and the scars become soft.

Salt the finished hot khash, cover with chopped garlic or dilute the crushed garlic in the broth and serve separately. They eat khash with grated radish, spicy herbs (basil, parsley, tarragon) and pita bread.

VOSPNAPUR

4 tbsp. tablespoons lentils, 3-4 tablespoons rice (or noodles), 2-3 onions, 50 g butter, 0.5 cups raisins (or dried apricots), 0.5 cups crushed walnuts, 6-8 black peppercorns, 1 tbsp. . spoon of parsley, 2 tbsp. spoons of green cilantro.

Preparation: Pour cold water over the lentils and boil until soft.

Add all other ingredients except the herbs and cook until the rice is done, then add the herbs.

LAMB KCHUCH

For lamb kchucha, two types of vegetable dressing sets are given.

For 500 g of lamb - one of the sets:
I. 4-5 potatoes, 4 tomatoes, 3-4 onions, 1 cup green beans, 2 bell peppers, 1 cup spicy herbs (basil, cilantro, dill, savory), 0.5 teaspoon ground black pepper, 0 .75 cups of dried apricots.

II. 4 potatoes, 5-6 tomatoes, 3-4 onions, 0.5 cups green beans, 3 eggplants, 2 bell peppers, 1 cup herbs (parsley, dill, basil), 0.5 teaspoons black pepper, 0 .25 teaspoons red pepper.

Preparation: Cut the vegetables into approximately equal pieces, place them in rows in a clay dish, sprinkle with spices and salt. Place pieces of lamb on top, pour boiling water so that it covers the meat, close tightly with a lid and place in the oven for 2 hours.

YUGATERT

500 g flour, 100 g butter (50 g for dough, 50 g for greasing), 150 g honey, 3 eggs, 0.5 cups milk, 0.5 g soda.

Preparation: Knead the dough from flour, eggs, hot milk, butter, soda. Roll out into a thin layer 1-2 mm thick, grease with butter, lightly sprinkle with flour on top, roll into an envelope or roll and repeat these operations 6 times. Roll out the dough for the last time into a layer 3-4 mm thick.

Place the rolled out dough (pancake) on a greased frying pan and bake in the oven for 10-15 minutes. Then cut into squares and pour melted honey.

Look at Armenian dishes, what do you see? Generosity, variety, contrast, bright temperament, attention to detail.
❤An exquisite holiday dish or a simple rural breakfast - Armenian food is always beautiful. Serving for Armenians is no less important than taste. The aesthetics of our cuisine is shaped by the hands of Armenian women, who flawlessly know how to wrap dolma, decorate each small portion with pomegranate seeds and dried fruits, thinly roll out the dough for lavash and lay out the finished bread in even piles. And who can argue that khapama (stuffed pumpkin) is a decoration for the holiday table?
Which Armenian dish do you consider the most beautiful?
.

Autumn traditional assorted pickles.

There's cauliflower and regular white cabbage.
Just salt;
Place chopped cabbage inflorescences and slices of white cabbage (don’t use Dutch varieties, they are dry and tasteless) in an enamel pan or 3-liter bottle.
Garlic cloves, celery greens, bay, sweet peas, a few cloves of beets, carrots can be cut into strips or into bars, 2 tablespoons of coarse salt per 3 liter jar, a pod of hot pepper. Shake the jar, close and place in a warm place. After 10-12 days you can eat. Continue to store in a cool place.

One of my favorite pies

Curd pie "Peat"

Wheat flour / Flour (dough; + 3 tbsp for filling) - 400 g
Butter (room temperature; dough) - 250 g
Sugar (dough - 100 g; filling - 175 g) - 275 g
Cocoa powder (dough) - 4-5 tbsp. l.
Chicken egg (filling) - 5 pcs
Sour cream (filling) - 150 ml
Cottage cheese (5-9%; I have homemade one) - 500-600 g
Vanilla (pod; or vanilla sugar - 1 sachet) - 1 pc.

Cut the butter into pieces and put in a bowl, add flour, sugar and cocoa. Grind everything into crumbs. The result should be a loose, slightly moist mass. Beat with a mixer into a homogeneous mass: eggs, sugar, flour, vanilla sugar, cottage cheese and sour cream.
A springform pan for baking (mine has a diameter of 24 cm)...

TRY SPICY ARMENIAN PICKLES🥒

A distinctive feature of the Armenian national cuisine is that the Armenians have learned to salt everything, even what, it seems, could not be imagined as pickles. Along with cabbage, cucumbers and green tomatoes, which are traditional among many peoples, salted eggplants, various greens and even melons are very popular. And the word “tursha” - salted green beans - has become truly international, and this dish is everyone’s favorite.
A completely different matter is “tsitsak” - salted hot, bitter pepper, which is salted in a separate barrel so as not to reduce the aroma of the remaining fruits. The dish “tsitsak” has become so popular that in Armenian colloquial speech fresh hot pepper is already called tsitsak.
It is also customary for some Armenian housewives to salt beet leaves, which give the rest of the pickles a pink tint.

Homemade burgers

___________
Ingredients:
Parisian loaf – 1 pc.
Sausage – 100 grams
Tomatoes -1 pcs
Cheese – 50 grams
Dill
Lettuce leaves
Garlic – 1 clove
Mayonnaise – 4-6 tbsp. l.
Soy sauce – 1 tbsp. l.
Pepper to taste

Preparation:
1. Divide the loaf into two parts. Chop tomatoes, sausage.
2. For Caesar sauce, grind the dill in a blender, add a few spoons of mayonnaise, soy sauce, grated cheese and garlic to taste (for tenderness, you can add a couple of spoons of milk).
3. Spread the loaf with sauce, layer sausage and tomatoes, add a little cheese and bake in the oven for 10 minutes. Add lettuce leaves.

Topt Mikado

Ingredients:
Myka wheat (sifted) - 0.5 kg;
Butter - 0.4 kg. (0.2 in dough and 0.2 in kpem);
Sugar - 100 g;
Condensed milk (toffee or boiled) - 0.35 kg;
Sour cream - 150 gr.;
Kypinoe egg - 1 pc.;
Baking soda or baking powder - 1 tsp;
Salt - 1/3 tsp;
Kakao - 5-6 tbsp;
Ukcyc 9% - 1 tbsp.

Place the sour cream in a large bowl and add baking powder (or baking soda, ykcycom) and leave it alone for some time.
In a separate bowl, grind the softened butter with sugar and beat in the egg. Mix thoroughly (you can use a fork, you can use a mixer on medium speed).
Now we combine sour cream and butter in one container, as shown in the photo...

Pickled green beans

2 kg green beans (flat), others don’t work well with this recipe
2-3 green peppers
1-2 small heads of garlic
a few hot peppers or piri-piri sauce
you can also put 1-2-3 eggplants

Brine:
2 liters of water
100 g salt
Boil and cool.

Boil the beans in a saucepan with water for 1-2 minutes. You don’t need longer, otherwise they will be very soft afterwards.
Remove. Cool.
Throw the bell pepper into boiling water for a few seconds and remove.

Place the beans in an enamel pan in layers, arranging them with pepper halves, sprinkling with crushed garlic and finely chopped hot pepper or pouring over the sauce.
It turns out several layers.
Then pour cold brine over everything, cover with a plate and place the weight.
Ready in 4 days!
Place in a salad bowl, pouring vegetable oil.

Tsitsak

pepper 5kg
salt
parsley 3 bunches
garlic 2 heads
vinegar essence

The pepper needs to be washed and small cuts made on top with a knife.
Pour water into a large saucepan, pass the water through a filter, add salt.
Of course, it’s difficult with salt, but this time I weighed the salt and I got 600 grams.
In this case it is better to over-salt. Since from a lack of salt the pepper can spoil and during fermentation it will be soft, but mine like it when the pepper is crunchy.
And so put the pepper in the pan, place a large plate or the lid of an enamel pan on top of the pepper, but check that it is not broken. Press down everything with heavy pressure.

Leave the whole thing for a week, periodically checking how it is...

Armenian winter snack

Products:

1. Carrots - 200 gr.
2. Onion - 500 gr.
3. Bell pepper - 500 gr.
4. Tomatoes - 1 kg.
5. Eggplants - 750 gr.
6. Zucchini - 750 gr.
7. Garlic - 150 gr.
8. Parsley - 125 gr.
9. Large hot pepper

Brine:
1. Sunflower oil - 1 cup
2. Water - 1 glass
3. Vinegar essence - 1 tbsp. spoon
4. Sugar - 4 tbsp. spoons
5. Salt to taste

Prepare all vegetables, peel, wash and cut into cubes. Prepare brine, combine all ingredients.

First dilute the vinegar essence in a glass of water. Place all the chopped vegetables in a saucepan, add brine and stir.

Place the pan with vegetables on the fire.

Simmer for 1 hour from the moment of boiling, then put into sterilized jars and roll up.

An Armenian winter snack is something special, try this truly generous and rich-tasting winter treat!

TATAR-BORANI

Mix stiff dough: 1 kg flour, 3 eggs, 1-1.5 tbsp. warm water, a little salt. The dough should rest for 30-40 minutes. Divide the dough into 3-4 koloboks, roll out thinly, do not forget to sprinkle with flour. Cut into diamond or rectangle shapes. Bring water to a boil in a saucepan, add salt, and then our pieces of dough. When foam appears and the water turns white, then our diamonds are ready. Throw it into a dushlag, pour over melted butter (you can also add fried onions). Serve with matsun and garlic.

Bon Appetit | cordial

Salad with aveluka onions and nuts

Rinse dried aveluk (horse sorrel) in warm water, boil in salted water, drain in a colander, cool, squeeze --- finely chop ------ (I left the whole braids) --- In a separate bowl - in vegetable oil fry chopped onions, add finely chopped nuts, add prepared aveluk there, and fry for another 5-8 minutes---pepper--SERVE cold-----

For 100 grams of dried aveluk: 50 grams of onion, 50 grams of walnuts, 20 grams of vegetable oil, salt, pepper to taste---
You can also add garlic. vinegar, small slices of “ttu lavash”, or serve with skhtor matsun....
Well, it depends on who likes it......
Bon appetit..

Leninakansky salad

Thread eggplants, bell peppers, tomatoes onto a skewer and fry over hot coals (without flame). Peel vegetables and onions, add salt, arrange in rows and sprinkle with herbs... You can also cut the vegetables... pepper, add salt... and that’s it mix together...
Sometimes they add more
garlic, bunch / cilantro, basil /, vegetable oil and hot pepper.
Vegetables cooked on the grill will be an ideal appetizer for barbecue...... but it is also good as an independent dish.

For 50 grams of eggplant: 100 grams of tomatoes, 25 grams of onions, 25 grams of bell pepper, salt, black pepper, herbs to taste...

Wheat kufta with filling

Divide the meat, passed through a meat grinder, into 2 parts. Fry one part 1kg with finely chopped onion in oil, season with red and black pepper, salt and let cool, stirring the minced meat occasionally. Mix the other part of the meat 0.5 kg with ground wheat grits (bulgur), salt, black pepper, and pass through a meat grinder again. Form balls from the resulting mass, make a thin depression, that is, cups the size of your palm are molded, which are stuffed with filler, filled with cooled minced meat and rolled in the hand, they are turned into elongated bullets with sharp tails. The finished bullets are dipped in boiling water for ten minutes. SERVE with lemon halves, so that you can then cut the kofta and squeeze on them FOR...

Armenian marinated red pepper

peppers 3kg
water 1 liter
vegetable oil 250g
vinegar essence 50g
sugar 1 cup
salt 2.5 tbsp.
garlic 200g
bay leaf 4-5 pieces
peppercorns
3 bunches of celery (medium)

Remove the stem from the peppers, clean the inside of the pepper from veins and seeds, carefully remove the veins with a knife. Wash the peppers. Then I lay them out on a towel.

Boil water in a wide bowl, pour in vegetable oil, vinegar, sugar, salt, bay leaf and pepper. Let the marinade boil.

While the water is boiling, peel the garlic, wash the celery. The garlic can be cut into slices, or you can leave it whole, many people chop the celery, but I put them whole. Sometimes celery is replaced...

Armenian tomato sauce for the winter.

No store-bought ketchup, only delicious and authentic Armenian tomato sauce. It's not difficult to do. You just need to take good ripe tomatoes.

Not a single feast is complete without it. It goes well with meat, fish, potatoes, etc.
It is added to dishes instead of tomato paste. It is very fragrant.

You will need:
5 kg tomatoes
1 kg red bell pepper
1 head of garlic
2-3 tsp each ground cilantro seeds, fenugreek (chaman), saffron, hot pepper.

Cut the tomatoes into quarters (it’s better to take large ones), put them in a saucepan and let them simmer until the skins begin to peel off. Then set aside to cool (about an hour).

Cut the pepper into halves...

Khorovats (kebabs) made from summer vegetables - what could be more beautiful in summer?

The king 👑 of summer snacks and even a completely independent dish!
Particularly tasty, of course, on coals, with smoke. But we always prepared it in the kitchen, on the gas stove. You can cook it in the oven, but for me it’s not very good, it doesn’t have the same taste.
Whole vegetables are baked on a burner (eggplants), and peppers and tomatoes can be grilled in the oven. Remove charred skin using wet hands. Place a bowl of cold water nearby. Place all peeled vegetables in a deep bowl, chop with a knife (do not chop), add salt, hot pepper (you can bake the pod), purple basil, a little garlic, onion and cilantro.
The royal dish is ready. This is cooked together with meat shish kebab and it is always the vegetables that fly off the table first.

Khurjin

Let's reveal the secret of this bag!🕵 Khurjin, like the same handbag of the same name with which the Armenians went on a long journey, is filled with delicious vegetables and meat.🍖🌶🍅
* For 6 servings we will need
* Meat (pork, lamb, beef) - 300 gr.
* Onions – 1 pc.
* Carrots – 2 pcs.
* Eggplant – 1 pc.
* Potatoes – 6 pcs.
* Salt pepper
* seasoning for meat;
* Armenian lavash – 7 pcs.

Cut the meat into small pieces and fry it until cooked in a hot frying pan, without covering with a lid. But it is important not to dry out the meat. Then add finely chopped onions and carrots. Let's simmer a little.
Then add finely chopped peeled eggplant. Let's simmer a little. Then salt, pepper and...

🌰Aveluk with walnuts🌰

One of the types of sorrel, aveluk, growing on the territory of Armenia, is actively used in national cuisine. It is collected twice a year, woven into braids and dried in the open air.

400 g dried aveluk (sorrel)
200 g onion
150 g shelled walnuts
100 ml sunflower oil
salt, freshly ground black pepper
Untwist the dried aveluk, rinse in warm water, put in a pan with salted water and cook until fully cooked; then drain in a colander, let cool, chop finely. In a separate bowl, fry finely chopped onions in vegetable oil, add prepared aveluk, pepper, stir and continue frying for another 5-8 minutes.
Soak the peeled walnuts in warm water, remove the film, finely chop and add to the aveluk. Can be served either cold or hot (if served hot, it is better to use ghee).

Bon Appetit | cordial

Tursha

1 kg of wide green or yellow green beans at the stage of milky-waxy ripeness.
4 bell peppers.
4 young eggplants, preferably without seeds.
1 large hot pepper.
6-8 cloves of garlic.
Dill greens (or dry umbrellas).
Rehan (purple basil) greens.
300 ml cold water.
30 g salt.
Boil the beans, but without fanaticism. It should remain elastic. Over time, you will gain experience and will know when enough is enough.
Boil the eggplants until a fork sticks into the flesh with medium force, do not overcook them!
Boil the pepper. It must also remain elastic, otherwise it will simply fall apart during the tour.
Peel the garlic.
Place in a suitable enamel...

If you are still unfamiliar with the unique Armenian cuisine (and it, by the way, is one of the oldest on the planet), we recommend turning on STS at 20:00 from Monday to Thursday and watching new episodes of the popular series about the life of a Russian-Armenian family.

We were so imbued with the magical atmosphere of the Armenian feast and holiday that we contacted the hereditary Armenian Hrant Tokhatyan - he plays the temperamental head of the family, Karen Magikyan - and found out 3 family recipes.

Dolma

Real dolma, or tolma, as they call it in Armenia, is a global snack. Photo: thinkstockphotos.com

What do you need:
canned grape leaves
1 kg of minced meat (it is better if it is a mixture of pork, beef and lamb)
1 tbsp. rice
1 onion
meat broth
dry basil, oregano, black pepper, cumin - to taste

How to prepare dolma:

1. Mix finely chopped onion with undercooked rice and add to the minced meat, add salt and all the spices. Then pour in about a glass of broth little by little and stir until the minced meat has absorbed all the liquid.

2. Place the canned leaves in boiling water for 5 minutes, remove and cut off the tails. Place a little filling on each sheet (no more than a teaspoon) and roll into neat rolls.

3. Place the dolma in a saucepan and cover with a heat-resistant plate. Pour in the broth, put on low heat and press down on the plate. After 20-25 minutes, remove the plate and cook the dolma for another 10-15 minutes so that the remaining broth is absorbed into the rolls.

4. Serve with garlic-yogurt sauce.

Lamb kebab

If you are not a fan of lamb, then try the authentic Armenian kebab. Photo: thinkstockphotos.com

What do you need:
1 kg lamb
4 onions
1 lemon
salt, pepper - to taste
fresh vegetables, green onions, tkemali, narsharab - for serving

How to cook lamb shish kebab:

1. Rinse the lamb in cold water, cut into small pieces. Salt, pepper, add lemon juice, lemon zest and finely chopped onion.

2. Leave to marinate in a cool place for 6-8 hours.

3. Thread the lamb onto skewers and fry in a kebab maker or in the oven for 25-30 minutes (look for the golden color of the meat), remembering to periodically baste the kebab with rendered lard.

4. Serve with fresh vegetables, green onions, cilantro, tkemali or narsharab sauce.

Hash

Khash is an ideal dish after a stormy New Year's Eve. Photo: thinkstockphotos.com

What do you need:
2 beef legs
500 g beef tripe
water
3 heads of garlic
50 ml white wine vinegar (can be replaced with freshly squeezed pomegranate juice)
bunch of cilantro
salt, pepper - to taste
radish, greens, lavash - for serving

How to cook khash:

1. Sear the beef legs, scrape them and rinse them several times. Chop the legs into pieces lengthwise, place in a saucepan and cover with cold water. Leave for a day, changing the water every 4-5 hours.

2. After this, you can put the pan on low heat and bring almost to a boil, skim off the foam, pour in a glass of cold water, bring to a boil again, pour in a glass of water again, skim off the foam again.

3. Meanwhile, clean the tripe, rinse, cover with cold water and cook until the specific smell disappears. Then pour out the broth, rinse the scars with hot and cold water, chop finely and add to the boiled legs. Cook over low heat for 7-8 hours at a very low boil, without salt, covering with a lid.

4. Remove the finished legs, separate the meat from the bones, and chop finely. Return half of the meat to the broth. Salt and pepper.

5. Peel the garlic and grind it in a mortar and salt. Pour in a little leg broth and wine vinegar, stir, add chopped cilantro.

6. Pour the khash into plates, serve with cooled meat, garlic sauce, lavash, grated radish and fresh herbs.