The most interesting Armenian sweets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Armenian cuisine is one of the oldest cuisines in Europe and the oldest in the Caucasus. The traditions of cooking many dishes remain unchanged for centuries. Armenian cuisine is complex and labor intensive. The cooking sequence of most dishes includes more than ten technological steps.

One of the leading places in the Armenian cuisine belongs to sweets. Baking is prepared, as a rule, in ghee with the addition of a large amount of spices and spices, and it turns out so delicious that it does not leave true sweet tooth indifferent. In our article, we will talk about what kind of Armenian sweets are prepared in this country. Baking recipes will be presented below. Bon appetit everyone!

Armenian sweets: photo, description

You can appreciate the taste of Armenian sweets only after visiting Armenia. Here you can try national pastries, dried fruits, traditional sweet lavash, jam and marmalade and, of course, sujuk.

The first thing they can offer to taste in Armenia will be gata. Not a single holiday table is complete without this soft cake. The bride brings gatato the groom's house along with the dowry and treats it to the girls who will dress her. Another Armenian sweet delicacy is nazuk. These are tender, puff rolls with a fatty filling inside, often with the addition of nuts. Nazuk tastes very similar to gata, which is prepared in Yerevan.

Practically everyone cooks Armenian sweets with nuts. They even make jam from walnuts. Honey baklava stuffed with walnuts, barurik, alani (dried fruits with nuts and raisins inside) - and this is not all the sweets that you can enjoy in Armenia. And what is the taste of real Armenian sudzhuk worth. Peeled walnuts are strung on a thread and dipped in a boiling thick grape juice syrup. Sujuk dries for several days, and can be stored all winter. This is a favorite delicacy of all tourists who take it home with them as a souvenir.

Yerevan gata

You will need yeast dough to make gata. First you need to put the dough in a warm place. To do this, you need milk (100 ml), 1 teaspoon of dry yeast and a little flour. After half an hour, you can start kneading the dough. Combine soft butter (100 g) with sugar (4 tablespoons), vanilla, eggs (2 pcs.). Then add ¼ teaspoon of s alt and gradually introduce about 0.5 kg of flour. Let the dough rise well in a warm place.

The stuffing for gata is called horiz or in other words streusel. To prepare butter-flour crumbs, it will be necessary to grind melted butter (200 g) with powdered sugar (1 tbsp.) And flour (200G). Gata is formed in the same way as Ossetian pies or khachapuri. First, the dough must be divided into three layers, each of them is thinly rolled out and the filling is laid out. Then the edges of the cake are connected from above, after which the resulting ball is again thinly rolled out with a rolling pin. Before being sent to the oven, patterns are applied to the gata and pierced in several places with a fork. Pies are baked for 20-25 minutes.

Three Armenian sweets gata will be obtained from the indicated amount of ingredients. And you should remember that immediately after the oven, the hot cake should be put under a towel.

How to cook Armenian pastry nazuk

Nazuk tastes a lot like gata, because the filling in these sweets is prepared identically. But the dough itself and the form of baking are still different. Nazuk is made from unleavened matsoni-based dough. Although in our conditions this traditional Armenian fermented milk drink can be replaced with kefir. For the dough, chop cold butter (250 g) with flour (2 tablespoons) into crumbs. Add s alt and soda (0.5 tsp), then gradually introduce a glass of matsoni. Knead the dough, divide it into 3 parts, cover with cling film and refrigerate.

Prepare the filling of melted butter (80 g), flour and powdered sugar (1.5 tbsp each). Grind the ingredients well into crumbs. Spread evenly a third of the filling on a ball of dough rolled out in the shape of a rectangle, then roll it into a roll and put it on a baking sheet. Cut the prepared rolls directly in the baking dish into portioned pieces, push them asidea little apart and put the baking sheet in the oven for 30 minutes.

Armenian sweets nazuk taste like sugar cookies. They are very tender and juicy.

Armenian sujuk recipe

To prepare Armenian sujuk (in Georgia it is called churchkhela), peeled walnuts are strung on a string. To do this, one end of it is tied in a knot, and an unbent paper clip is fixed on the second. The length of the thread should be approximately 50 cm. When the nut bundle is ready, you can start preparing thick grape juice doshab.

To do this, natural or packaged grape juice (2 l) must be simmered for about 2 hours, adding sugar (1 tbsp), cloves and stirring occasionally with a wooden spoon. Then you will need to add a glass of flour, cinnamon and cardamom (1 teaspoon each). Cook until the mass becomes similar in consistency to jelly. After that, you will need to lower a bunch of nuts into it, then take it out, dry it, hanging it over the dishes, lower it again with juice, and repeat this 3-4 times or more. For the last time, Armenian sweets sujuk should dry well. You can try it after 2 months, after it reaches the desired state.

Armenian sweet Alani

Traditional Armenian sweet Alani is dried peaches stuffed with walnuts. Certain varieties of ripe but firm peaches are thin-skinned, held over sulfuric smoke to preserve color, dried and removed from them.bones. After that, the fruits are stuffed with walnuts, honey, cinnamon and cardamom. Ready-made sweets are no different in shape from fresh peaches. Store them in a dark and dry place, as dried fruits are very afraid of moisture.

Armenian sweet with walnuts - alani will turn out to be no less tasty if you stuff not peaches, but dried apricots with the stuffing. For cooking at home, this recipe is the most optimal.

For Alani, dried apricots must first be soaked in hot water. Then prepare the filling in the form of finely chopped walnuts (200 g) and sugar. In dried apricots, find the hole through which the bone was extracted, and stuff it with minced nuts. Sprinkle dried fruit with powdered sugar before serving.

How to cook Armenian baklava

Armenian baklava consists of four layers with a layer of crushed nuts, honey, sugar and whipped proteins, which hold the whole mixture inside. From above, the workpiece is smeared with yolk and decorated with walnuts as desired.

Baklava is baked for 15 minutes at a temperature of 210 degrees. After that, it is cut into portioned pieces (rhombuses), poured with melted butter and sugar-honey syrup. Then the dish is sent to the oven for another 30 minutes.

Barurik: Armenian sweetness

In Armenia, you can taste another sweet delicacy called baburik. This is a snail-shaped roll with a lot of nut filling. The dough for it is prepared from a glass of flour, butter (100 g),water (50 ml) and a pinch of s alt. After kneading, it must rest for 15-20 minutes under the film.

Armenian sweets baburik consist of thinly rolled dough with lots of nut filling. To prepare it, you will need finely chopped nuts, sugar (1/2 cup each) and a little butter. First, the dough with the filling is rolled up into a roll, and then placed into a snail-shaped mold. Baburik is baked for about 30 minutes. Cut into portions only after cooling.

Mikado Cake

Armenian sweets in large quantities are sure to be served at the festive table. This is one of its main attributes. But in addition to national pies, rolls and dried fruits with nuts, cakes are also popular in Armenia. It is impossible to imagine Armenian holiday sweets without the traditional Mikado cake.

To prepare dough for a small cake, consisting of 5-6 cakes, you will need 300 g of flour, butter (70 g), sugar (50 g) and the same amount of sour cream. And also a small egg, s alt, ½ teaspoon of soda quenched with vinegar. To begin with, the butter is rubbed with s alt and sugar, then sour cream and soda are added, and then flour is gradually introduced. The dough is divided into 5-6 cakes, which need to be thinly rolled out and baked in the oven for 2.5 minutes each.

Grease cakes with cream of boiled condensed milk, butter (200 g) and melted chocolate. The sides and top of the finished cake must be sprinkled with gratedchocolate.