Armenian dishes: 20 of the most delicious recipes of Armenian cuisine

Armenian culinary traditions are very ancient, and many customs have remained unchanged for several thousand years. The dishes are spicy and spicy, very aromatic and with a lot of vegetables. They are usually served with pita bread baked in a clay oven tonir. We are sharing 20 of the most delicious recipes of Armenian cuisine!

1. Kufta

Balls of beaten and boiled meat with spices.

You will need: 700 g of beef, 1 onion, spices, 50 ml of milk, 50 ml of brandy, 100 ml of red wine, 50 g of butter, herbs.

Preparation: Pass the meat through a meat grinder several times, add spices, brandy, milk and chopped onions. Mix everything well and form large balls. Add wine to boiling water, boil balls in it, cut and serve with herbs and butter.

2. Amich

Poultry stuffed with rice and dried fruits.

You will need: 1 chicken, 0.5 cups of almonds, 5 dates, 75 g of butter, 1/4 cup of dried apricots and raisins, 1 tsp each. cinnamon and ground cloves, 0.5 cups of rice, salt, herbs.

Preparation: Boil rice until half cooked and fry in a spoonful of butter. Soak dried fruits for 10 minutes and chop with nuts. Fry them separately in 2 tbsp. oils. Combine rice, herbs, dried fruits and spices and stuff the washed chicken. Lightly fry it on each side, put it in a mold, brush with oil, pour in 0.5 cups of water and put in the oven for 45 minutes at 180 degrees.

3. Vegetable khorovats

Basically, it's a baked vegetable salad.

You will need: 4 eggplants, 5 tomatoes, 5 peppers, 1 onion, 3 tbsp. vegetable oil, spices.

Preparation: Rinse all vegetables except onions and bake them whole in the oven until tender. Chop everything into small cubes and add chopped onions, herbs, spices and oil to taste.

4. Kololak

Round meatballs are boiled in tomato broth.

You will need: 300 g of beef on the bone, 3 potatoes, 1 tbsp. tomato paste, 0.5 cups of rice, herbs, spices, 300 g minced meat, 3 tbsp. millet, 2 onions.

Preparation: Boil the broth and meat and add the potato sticks to it. Add onion, spices and boiled millet to the minced meat. Mix the cooked rice with herbs and spices separately. Shape meatballs with rice filling and place in hot soup. Add tomato paste there and boil for another 7 minutes.

5. Tzhvzhik

Armenian roast from offal with spices, herbs and vegetables.

You will need: 800 g of liver, stomachs and other offal, 200 g of onions, 30 ml of red wine, herbs, butter.

Preparation: Cut the offal into strips and fry in melted butter for about 7 minutes. Add spices and wine and continue to simmer until tender. Sprinkle with herbs before serving.

6. Dolma

Lamb or beef stuffed cabbage rolls in grape leaves.

You will need: 1.3 kg of beef, 150 g of tomatoes, half of sweet pepper, 650 g of grape leaves, 9 tbsp. butter, spices, basil, cilantro, hot pepper, paprika, 8 tbsp. basmati rice,

Preparation: Pour boiling water over the grape leaves for 10 minutes. Pass the meat with vegetables and butter through a meat grinder. Add raw rice, herbs, spices to the minced meat and mix well. Wrap the filling in leaves, but not too tightly, place in dense rows in a saucepan, cover with water and cook under a lid for about 40 minutes after simmering over low heat.

7. Arisa

Wheat porridge with chicken and butter.

You will need: 500 g millet, 600 g chicken, 75 g butter, 2 liters of water, salt.

Preparation: Boil the chicken, remove from the broth and chop the meat. During this time, put the washed millet in the broth. Return the chicken back and simmer for 3-4 hours over low heat, stirring occasionally. At the end, salt and add butter.

8. Zhengyalov hats

Bread cake stuffed with greens.

You will need: 450 g flour, 270 ml water, vegetable oil, salt, 60-90 g each green onion, lettuce, spinach, sorrel, beet tops, cilantro, parsley, dill and nettle.

Preparation: Knead flour, salt, water and 2 tbsp. vegetable oil. Leave it on for half an hour, but for now, chop up all the greens. Divide the dough into pieces, roll into thin cakes, lay out the filling and pinch the edges. Fry the cakes in a dry frying pan on both sides.

9. Tsitsak

Great Armenian hot pepper for the winter.

You will need: 500 g of hot peppers, 20 g of dill, 3 cloves of garlic, 20 g of salt, 1 liter of water.

Preparation: Put a layer of chopped dill and garlic in a container, put pepper, and alternate layers. Fill everything with water and salt and leave it under a press in a cool place for 1.5-2 weeks. When the pepper turns yellow, the tsitsak can be put in jars.

10. Mshosh

Lentils with dried fruits and nuts.

You will need: 0.5 cups lentils, 1 tablespoon vegetable oil, half an onion, dried apricots, prunes, crushed walnuts, herbs and spices to taste.

Preparation: Boil the lentils until almost cooked and add the fried onions to it. Add nuts, dried fruits and spices there, boil for another 15 minutes, and sprinkle with herbs.

11. Hapama

Pumpkin is one of the main and most versatile vegetables in Armenian cuisine.

You will need: 1 pumpkin (2 kg), 1 onion, 100 g raisins, 50 g rice, 50 g walnuts, 100 g butter, 1 tsp. cinnamon.

Preparation: Cut off the top of the pumpkin and remove the pulp. Fry chopped onions in a little butter, add rice and fry until golden. Soak raisins in boiling water, chop nuts and pumpkin pulp, and add everything with spices to onions and rice. Fill the pumpkin with 150 ml of water, cover with the top and cook for 2 hours in the oven at 170 degrees.

12. Bozbash

Hearty Armenian meat soup with vegetables and tomato dressing.

You will need: 300 g of lamb, 0.5 cups of chickpeas, 2 onions, 1 tbsp each. butter and tomato paste, 2 potatoes, 1 apple, 0.5 cups of prunes, 1 tbsp. lemon juice, spices.

Preparation: Soak the chickpeas in advance overnight. Coarsely chop the lamb, boil for an hour after boiling, remove from the pan and put the chickpeas in the broth. After 20 minutes, add the fried onion with tomato paste in butter and the rest of the ingredients. Boil everything together for another 10 minutes, season with lemon juice and spices, and let it brew for 20 minutes.

13. Spas

Original soup without meat based on yogurt and millet. Can be served hot or cold.

You will need: 800 g yogurt, 1 liter of water, 1 can of sour cream, 2 tbsp. flour, 1 egg, 1.5 cups of millet, 1 onion, spices.

Preparation: Mix flour, salt, egg and millet, and separately mix yogurt, sour cream and water. Combine both masses, stir so that there are no lumps, and put on a small fire. Cook, stirring occasionally, until desired consistency and season.

14. Khash

The most popular Armenian soup is traditionally eaten for breakfast.

You will need: 1.5 kg of beef leg, 500 g of beef tripe, 3 heads of garlic, 1 radish.

Preparation: Pour the washed and chopped leg with water so that it covers 20 cm and cook. Separately boil the scars until the odor disappears, rinse, chop and add to the legs. Continue cooking until the meat is completely tender. Add chopped garlic at the end. Serve with grated radish.

15. Imam bayaldi

Spicy and aromatic eggplant appetizer.

You will need: 3 eggplants, 1 onion, 2 tomatoes, half pepper, 2 cloves of garlic, herbs, 5 tbsp. olive oil, spices.

Preparation: Cut the eggplants into thin layers and fill with water and salt for 40 minutes. Chop onions with garlic, herbs, peppers and peeled tomatoes. Fry the eggplants until golden, and separately fry the onions with the rest of the ingredients. Put everything in layers in sterilized jars.

16. Barurik

A crumbly roll that slightly resembles baklava in taste and texture.

You will need: 1 cup flour, 0.5 cups walnuts, 120 g butter, 0.5 cups sugar, 1 egg, cinnamon.

Preparation: Mix half the softened butter, flour and egg into a dough and let sit for 20 minutes. Mix chopped nuts with sugar and cinnamon. Roll out the dough in a layer, lay out the filling, roll the roll, brush it with butter and bake for 15-20 minutes at 220 degrees.

17.Paste

It is made from berry or fruit puree and is called “fruit lavash”.

You will need: 700 g of dogwood, apples or other raw materials.

Preparation: Rinse and peel the berries, grind everything through a sieve until smooth. Boil the mass over low heat for about 10-15 minutes, so that it thickens a little. Spread the marshmallow on parchment with a layer of up to 5 mm and sushi for 1.5-2 hours in the oven at 100 degrees.

18. Gata

Lush Armenian flatbread with butter and flour filling.

You will need: 100 g butter, 500 g flour, 100 ml milk, 1 tsp. dry yeast, 2 eggs, 1 tsp. vanilla sugar, 4 tablespoons sugar, a pinch of salt, 200 g of butter in the filling, 1 glass of powdered sugar.

Preparation: Add yeast to warm milk, mix with flour and leave warm for half an hour. Beat eggs with sugar and butter, and add to the dough with salt. Leave it on for another 40 minutes.

Mix the remaining flour with powdered sugar and vanilla sugar, and gradually add ghee for the filling. Divide the dough into three parts, roll out, spread out the filling and tighten the edges. Shape and roll the gata again, brush with butter and yolks, and bake at 180 degrees for half an hour.

19. Alani

Sun-dried peaches with sweet and spicy nut filling.

You will need: 10 dried peaches, nuts, dried fruits, powdered sugar and honey.

Preparation: Chop nuts and dried fruits and mix them with honey and powdered sugar to taste. Fill the dried peaches with a mass and leave for half an hour.

20. Matnakash

A classic recipe for Armenian bread in the oven.

You will need: 2 tbsp sour cream, 400 ml of water, 7 g of dry yeast, 550 g of flour, salt, 20 g of sugar, 60 ml of vegetable oil.

Preparation: Heat 100 ml of water, add sour cream, sugar and yeast to it, and leave for 15 minutes. Pour the yeast and the remaining water into the flour and salt, knead the dough and add the butter at the end. The dough needs to be kneaded for about 20 minutes, and then left until it triples in volume.

Divide the dough into two flat cakes, roll out, make grooves-holes, brush with water and butter and bake in the oven at maximum temperature for 10-15 minutes.