Armenian national dishes: the best recipes

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

Armenian national dishes have a special piquant taste and unusual spiciness. Although the cooking technology is time-consuming, you can later please your guests with unusual dishes. In the article we will consider several interesting recipes.

Armenian barbecue: iki-bir

This is a very tasty dish, where the meat is both juicy and with a special piquant taste. In order to cook Armenian kebab, you will need the following ingredients:

1. Fresh lamb - 1 kg.

2. Large onion - 4 heads.

2. Ketchup - 200 ml.

3. Mayonnaise - 200 ml.

4. Lemon – 200 gr.

5. Large tomatoes - 3 pieces

6. Dill - 1 small bunch.

7. S alt, ground pepper - to taste.

8. Tkemali sauce - 150 ml.

First you need to cut the onion into rings, then sprinkle it with lemon juice. Leave the marinade alone. Finely chop the dill and set aside for a while.

While the onion is marinating, we are cutting the meat. It can be cut into squares of about 33 cm. Now pour the pickled onion to the meat. S alt and pepper to taste. Then you need to squeeze out all the lemon juice. Mix well and leave the meat to brew for 30 minutes.

Further, we smear the meat with onion, ketchup, mayonnaise, tkemali sauce. Pour dill, finely chopped tomatoes into the same container. Mix well and leave to marinate. To make the meat more juicy and tasty, keep it in the refrigerator for 12 hours. As a rule, the dish is infused in the refrigerator.

As you can see, Armenian barbecue is easy to prepare. There is nothing unusual, and the meat is very tender and tasty. Now it remains to go out into nature and fry the meat on skewers.

Cooking jerky

Do you want a delicious and original dish? Then Armenian beef jerky is what you need. Prepare these foods:

1. Meat (beef) - 1 kg.

2. Coarse s alt - 1 kg.

3. Coriander - 1 tbsp. l.

4. Bay leaf - 5 pieces

5. Ground black and red pepper - 1 tbsp. l.

The main spices are listed, if you wish, you can add others to your taste. From meat, it is desirable to take a boneless tenderloin. Clean it from films, lived, etc. The pieces of beef should be large. Focus on the container where you will cook the meat. I need everything to fit.

Meat pour 0.5 kg of coarse s alt so that it does not shine through. Now put it in the refrigerator for 7 hours, no less. If you keep it an hour longer, it's okay. Do not close the container with meat. After 7 hours, remove the meat, clean it well from wet s alt. Hismust be thoroughly and dry. Then again add the rest of the s alt and refrigerate without closing the container.

When the beef stands again for 7 hours, take it out, carefully clean it from s alt, wipe it dry. Prepare the mixture. Finely grind the bay leaf, place in a clean plate, pour the rest of the spices there and mix.

Refined meat must be rolled in a spicy mixture. You should get a thick layer of spices on the beef. Now wrap the meat in a cotton cloth, tie it with a rope or thread and refrigerate again for 14 days. Do not close the container. When the fabric gets wet, change it. At the same time, add spices. Change the fabric as it gets wet for two weeks.

The beef jerky is now ready to eat. After two weeks, take it out and cut into small pieces.

Tolma: Armenian recipe

Cook this delicious dish that is unforgettable and unique. Armenian dolma is a dish where grape leaves are stuffed with minced meat. To prepare it, you need products:

1. Lamb and beef - 0.5 kg each.

2. Large onion - 2 heads.

3. Medium carrot - 1 piece

4. Steamed rice – 100 gr.

5. Grape leaves - a reference point for minced meat.

6. Spices (s alt, ground pepper) - to taste.

From the above ingredients we make minced meat, like on cabbage rolls. Grind lamb, beef, onions through a meat grinder, and grate the carrots on a coarse grater. Boil the rice until tender.

Now we mix all the products in one container, add spices and leave for a while. Meanwhile, prepare the grape leaves. Rinse them under running water, soak in boiling water for 5 minutes.

Wrap minced meat in leaves to make an envelope. When the leaves with minced meat have been formed, put them on the bottom of the pan. Cover with a plate on top so that the leaves do not turn around and lose their shape. Fill the dish with water. To only covered the crowd. You need to cook for no more than 40 minutes on low heat.

Now you have an Armenian tolma, which is ready to eat. However, to make it fresh, sprinkle with herbs, pour over with sour cream and serve.

Vegetable Horovac

Armenian dishes are famous for their spiciness and unusual taste. The same can be said about such a dish as khorovats. Its recipe is simple and accessible to every hostess. This is a salad that is most often served with barbecue. To prepare it, you will need products:

1. Eggplant - 4 pieces

2. Sweet pepper - 3 pcs.

3. Tomatoes (large, not sour) - 5 pcs.

4. Hot pepper - 1 pc.

5. Garlic - 1 head.

6. Cilantro - 10 leaves or to taste.

7. Vinegar - approximately 15 ml.

8. Vegetable oil, s alt, ground pepper - to taste.

Bake sweet peppers, eggplants and tomatoes on coals, peel, cut into small pieces and put in a bowl.

Finely chop the hot pepper, garlic and cilantro and pour into the same container. Pour the salad with vinegar, vegetable oil andadd all the necessary spices to taste.

Armenian national dishes are often served with this salad. It has some spiciness, acidity and sweetness. It turns out an original salad with a spicy taste.

Vospnapur recipe

Armenian national dishes are loved by many, so we suggest you familiarize yourself with the vospnapur soup, which is very easy to prepare. To do this, prepare the products:

1. Lentils – 100 gr.

2. Rice – 50 rubles

3. Raisins or dried apricots - 50 gr.

4. Walnuts - 0.5 tbsp.

5. Black peas - 5 pcs.

6. Greens - 1 bunch.

First of all, cover the lentils with cold water and boil until tender. Then put there rice, pre-soaked raisins, nuts, black peas. Let it cook until the rice is ready.

Then s alt, put the greens, boil for 3 minutes and turn off the burner. Let it brew - and you can serve.

Advice from experienced chefs

As a rule, Armenian national dishes are famous for their spiciness. Therefore, try not to forget about hot pepper, which adds a spicy and spicy taste.

However, if you want a softer dish, then remove the seeds from the hot pepper. After all, they are what give spice.

Don't forget seasonings like cilantro, thyme, coriander. These are the seasonings that are added to Armenian national dishes. They give originality, piquancy and uniqueness.

Conclusion

How are youmade sure there are sophisticated cooking technologies. However, if you try to cook at least one dish, you will realize that it is worth the effort. After all, each recipe is unique and original in its own way.

Delight and surprise your guests and household with new recipes that will leave a lasting impression.