Delicious dishes of Armenian cuisine. Armenian cuisine: the best baking recipes. You have a barbecue, we have Horovac

INGREDIENTS:
600 g pork shank
1.2 l dark beer
2 onions
10 tooth garlic
8 allspice peas
8 black peppercorns
3 bay leaves
0.5 beam cilantro
1 sprig thyme
salt to taste
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COOKING:
⃣ Prepare the marinade. Pour beer into a large saucepan and put on a small fire. Add peas of allspice and black pepper, bay leaf, finely chop cilantro and a sprig of thyme, send it there.
⃣ Thoroughly wash and clean the shank, then dry it.
⃣ Peel a few garlic cloves, cut into slices and stuff the shank with them. Grate it with the rest of the garlic.
⃣ Peel the onion and chop...

Wings BBQ in honey glaze

Bon appetit | Բարի ախորժակ

Ingredients:
- 6 chicken wings
- 2 cups of flour
- salt and pepper
- 1/2 cup milk
- 3 eggs
- 2 cups of BBQ sauce
- 3 tablespoons of honey

Preparation:
1. Cut the chicken wings into segments.
2. Whisk eggs and milk in a bowl. In a separate bowl, mix flour, salt and pepper.
3. Dry the chicken. Dip each wing in the milk-egg mixture, and then roll in flour.
4. Preheat the oven to 220 degrees.
5. Cover the baking sheet with baking paper. Put the breaded wings on a baking sheet and send to bake for 25 minutes.
6. Remove from oven and flip. Send to bake until cooked and golden brown...

Wine on the tongue 🍷

Bon appetit | Բարի ախորժակ

As soon as wine appeared in the current lands of Armenia, it radically changed the entire local culture. Let's start with the language. In the Armenian language there is the word "vogelits", which means not just "alcoholic", but "saturated with the spirit." That is, from the very beginning, Armenians perceived grapes as something that inspires, increases vitality and pleases the soul.

As for the language of history, when in the 8th century BC. the Assyrians conquered Asia Minor, they took tribute from Armenia, including wine. Therefore, one of the names of the grape variety "Khardzhi" comes from the word "tribute".

And, finally, the crown word that all lovers of Armenian wine will need is...

Interesting facts about the traditional Armenian wedding 🇦🇲

The fun began on the eve of the wedding itself. The whole village, relatives gathered in the bride's house and baked holiday bread- lavash and gata. Only happy married women were allowed to cook.

From early morning, the tandoor was kindled, the dough was kneaded in a special large bowl, divided into small balls, on which they left a trace of flour in the form of a cross. The dough was considered to be suitable when the drawing was divided into parts.

At the same time, the whole process should have been accompanied by stormy fun.

Lavash was given special attention, as it symbolized fertility. On the wedding day, the future mother-in-law, meeting the newlyweds, put pita bread on their shoulders and gave a spoonful of honey - so that life would be as sweet as ...

The conclusion of an agreement between the fathers of the bride and groom was supposed to be carried out even before the engagement. In some regions of Armenia, for example, Shirak and Alashkert, it was furnished in a very peculiar way - the heads of the family shared lavash. At the same time, as a rule, a priest was present, who stood between the men, and they began to pull the lavash rolled up with a whistle by the edges. The performance of this ceremony was tantamount to signing a marriage contract, since it meant that from now on they had a common bread. And, as you know, our ancestors treated bread with reverence.

Cake "Prague"

Ingredients:
Dough:
0.5 tbsp sugar
2 eggs
200 gr. sour cream (15-20%)
1/2 can of condensed milk
50 gr. dark chocolate (75% cocoa (I took "Babaevsky Lux" or "Babaevsky Elite"))
3 tablespoons cocoa
1 tbsp flour
1.tsp baking powder, vanillin

Cooking:
Beat eggs with sugar until foamy, add sour cream, condensed milk, melted chocolate and cocoa in a water bath. Beat again. Mix flour, baking powder and vanilla, sift. Add to the dough and mix with a spoon (not a mixer). Bake 4 cakes or (I have a rectangular shape, I bake one and cut it into 4).

Cream glaze:
100 gr. butter
1/2 can of condensed milk
50 gr. dark chocolate (half of the bar that was used in ...

JUICY MEAT ROLLS

Ingredients:
bacon cut packaging
Minced meat 400 g,
champignons 200 g,
1 large onion
2 eggs,
2 spoons of breadcrumbs,
thyme, cilantro, parsley,
salt pepper,
vegetable oil for passivation.
Cooking method

Finely chop the onion and mushrooms.
Fry the onion until golden brown, add the mushrooms.
Add eggs, breadcrumbs, herbs, salt, pepper to minced meat, mix thoroughly.
Form balls from the minced meat and wrap them with strips of bacon.
Place in oven at 180* for 30 minutes.

Bon Appetit!

FISH SOLYANKA WITH SEAFOOD

INGREDIENTS Pike perch - 700 g;
Squids - 400 g;
Potatoes - 2 pcs;
Onion - 2 pcs;
Pickled cucumbers - 200 g;
Butter - 3 tbsp. l;
Tomato puree - 2 tbsp. l;
Olives, capers - 50 g each;
Lemon - ½ pcs;
Salt, pepper, bay leaf and herbs - to taste.

CANAPES WITH CAVIAR

Products:
300 g - wheat bread
2 - boiled eggs
3 art. l. - salmon caviar
6 art. l. - butter
1/2 - lemon
Green onion for garnish

Cooking:
1. Cut the eggs into circles.
2. Cut the bread into slices, cut out circles from them. Lubricate the circles of bread with a part of the oil, put the circles of eggs on them.
3. Using a cornet, make 5 mm high sides around the egg pieces from the softened remaining butter. Place the caviar in the middle of each egg slice.
4. Decorate canapes with lemon slices and green onions.

Armenian wine 🍷

Every Armenian knows that when Noah first set foot on this earth, the first thing he did was plant a vine. And traditional winemaking here was founded a very long time ago. Some excavations indicate that wine production in Armenia began as early as the 11th-10th centuries. BC. The peculiarity of local grape varieties is that they contain a lot of sugar, which contributes to the production of even more alcohol. Most foreigners associate Armenia mainly with cognac. The production of this drink for industrial purposes in Armenia has been established since the 19th century. To obtain Armenian cognac, only the highest selected varieties of grapes are used, which are grown in the Ararat Valley.

The legend of lavash

In ancient times there was a king in Armenia named Aram. It so happened that in one of the battles he was captured by the Assyrian king Nosor. The winner set the condition:

For ten days you will be left without bread, hungry. On the eleventh day you will compete with me in archery, if you win, I will let you go unharmed, you will return to your people with gifts worthy of the king.

The next day, Aram demanded that his most beautiful armor be brought from the Armenian army standing at the borders of Assyria. The Assyrian messengers hurried on their way. The Armenians immediately guessed that their king was hinting at something, and in order to gain time and think, they detained the messengers for the whole night.

And at dawn, the Assyrians rushed to ...

Sweet pilaf

Ingredients:
⠀
📌 rice
📌lavash
📌 Butter
📌 raisins
📌 dried apricots
📌 salt
⠀
Cooking method:

1️⃣ Boil rice in salted water and drain in a colander.
2️⃣Separately fry dried apricots in oil.
3️⃣Lay pita bread on the bottom of the brazier and spread rice with dried fruits in layers.
4️⃣ Cover with pita bread and bake in the oven for 20-25 minutes
⠀
Bon Appetit!

Matsun (matsoni) Մածուն 🍶

The legend says that 200 years ago the hostess poured milk into a jug of curdled milk and forgot to put it in a cold place. Under the influence of high temperatures, it was hot outside, after a while the woman discovered that a thick sour drink had formed in the container, resembling yogurt in taste. The story of the amazing transformation of milk into a refreshing fermented product quickly spread around the area and found its adherents.

Matsun can be eaten in different ways! In its pure form, with the addition of sugar or fruit as a dessert. It also goes well with second courses, for example, as a sauce for tolma and zhengyalov atsa!

Do you like matsun?

Delicious homemade goulash

Ingredients:⠀
- meat (beef or pork) - 500g,
- onion - 2 pcs,
- flour - 1 tbsp. a spoon,
- tomato paste - 3 tbsp. spoons,
- salt, pepper, bay leaf, herbs.
⠀
Wash the meat, pat dry and cut into cubes.
Finely chop the onion. Heat the oil in a deep frying pan and fry the meat over high heat for about 5 minutes. Add the onion to the meat and fry, stirring occasionally, ~5-7 minutes over medium heat.
Salt the meat, pepper, sprinkle with flour, mix well and fry for another 2-3 minutes, stirring occasionally. Add tomato paste, mix well. Pour 2-3 cups of water into the goulash meat broth, mix, add bay leaf, cover and simmer over low heat, with a slight boil for an hour and a half. When serving, sprinkle the goulash with chopped herbs.

GYUMRI VEGETABLE SALAD

(Thanks to Isabella Sargsyan for the recipe)

Roast vegetables on fire. After cooking, peel all vegetables. Cut vegetables, add greens, oil, salt, garlic and simmer for 5 minutes on the stove. Serve hot.

Ingredients: eggplant 1 kg, pepper 1 kg, hot capsicum 1-2 pieces. Tomatoes half a kilo. Salt, herbs to taste. Garlic also to taste

National cuisine so accurately reflects the character of the inhabitants of the country.

Look at Armenian dishes, what do you see? Generosity, diversity, contrast, bright temperament, attention to detail.
❤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 perfectly know how to wrap in 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 ghapama (stuffed pumpkin) is a festive table decoration?
What Armenian dish do you consider the most beautiful?
.

Autumn traditional pickles assorted.

Here cauliflower and plain white.
Salt simply;
lay the chopped cabbage inflorescences and slices white cabbage(do not take Dutch varieties, it is dry and tasteless) enamel pan or 3 liter bottle.
Garlic cloves, celery greens, laurel, sweet peas, a few beet cloves, carrots can be cut into strips, you can cut into bars, 2 tablespoons of coarse salt for 3 liter jar, a pod of hot pepper. Shake the jar, close and put in a warm place. After 10-12 days you can eat. Store further in a cool place.

One of my favorite pies

Cheesecake"Peat"

Wheat flour / Flour (dough; + 3 tablespoons 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 (stuffing) - 5 pcs
Sour cream (filling) - 150 ml
Cottage cheese (5-9%; mine is homemade) - 500-600 g
Vanilla (pod; or vanilla sugar - 1 sachet) - 1 pc.

Butter cut into pieces and put in a bowl, add flour, sugar and cocoa Grind everything into crumbs. You should get a loose, slightly wet mass. Beat with a mixer into a homogeneous mass: eggs, sugar, flour, vanilla sugar, cottage cheese and sour cream.
Detachable form, for baking (I have a diameter of 24 cm) ...

TRY THE 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 traditional for 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.
“Tsitsak” is a completely different matter - salty, hot, bitter pepper, which is salted in a separate barrel so as not to bring down the aroma of other fruits. The “tsitsak” dish has become so popular that in Armenian colloquial speech, fresh hot peppers is already called nothing more than tsitsak.
It is also customary for some Armenian housewives to salt beet leaves, which give the rest of the pickles a pink tint.

Burgers at home

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

Cooking:
1. Divide the loaf into two parts. Cut tomatoes, sausage.
2. For Caesar sauce, chop dill in a blender, add a few tablespoons of mayonnaise, soy sauce, grated cheese and garlic to taste (for tenderness, you can add a couple of tablespoons of milk).
3. Spread the sauce over the loaf, put sausage and tomatoes in layers, add a little cheese and bake in the oven for 10 minutes. Add lettuce leaves.

Armenian cuisine is one of the oldest in the entire Transcaucasus. It began to form more than 2.5 thousand years ago. In spite of difficult process historical development, the loss of their own statehood and many years of being part of other countries, the Armenians were able to preserve their culinary traditions and avoid all-consuming foreign influence. The use of ancient culinary techniques, the specific technology and the laborious process of preparing dishes, the originality of taste - all this manifests the primordial tradition and historical continuity of Armenian cuisine.

FEATURES OF ARMENIAN CUISINE

If you briefly describe the culinary traditions of Armenia, then you should pay attention to some features. As for all Caucasian peoples, meat dishes occupy the main place in the Armenian food system. Preference is given to lamb, beef, small poultry, while pork is used extremely rarely. Particular attention is paid to fish dishes; only trout is used for their preparation. By the way, a special fish processing technology has been developed in Armenia, in which it retains its delicate structure.
Fruits play a big role in the local cuisine. Dried apricots, prunes and raisins are often added to meat and fish delights. Walnuts are also very popular. Among vegetables, preference is given to eggplant, pumpkin and legumes (peas, beans and lentils). Greens and spices are another essential companion of any cook. Armenian culinary specialists use about 300 varieties of spicy wild herbs. Among the spices in high esteem are cilantro and mint, thyme and basil, tarragon and saffron, black and red pepper. Sweet pastries are not complete without cinnamon and cardamom.
An important feature of Armenian cuisine is the minimal use of fats, they are replaced with ghee, in some regions they prefer sesame or butter. Melted butter is made on the basis of matsun. With a slight sourness, it gives dishes a special expressiveness and piquancy.

DISHES AND RECIPES OF ARMENIAN CUISINE

Considering all the features, we can safely say that the cuisine of Armenia is a godsend for any gourmet. It contains hundreds of unique old recipes. It is difficult to describe all of them, so it is worth highlighting the most interesting ones.

Snacks

Armenian snacks are quite specific. Juicy sausages, spicy jerky - all these dishes are hearty, high-calorie and insanely delicious. With their help, you can feel the whole flavor of Armenian cuisine.
The original national dishes of Armenia include basturma - dried beef tenderloin. According to an ancient legend, the recipe for its preparation was invented by the brave warriors of the Mongol Khan Genghis Khan. When they went on another campaign, they put pieces of meat under the horse's saddle. Under the heavy weight of riders, it lost moisture, and during a long journey it became saturated with horse sweat, due to which it turned into a nutritious and long-lasting product. Over time, the cooking technology has improved a bit, and basturma has become a real Armenian delicacy, without which not a single holiday can do.
For the preparation of gourmet meat snacks, only beef is used. The meat is generously rubbed with salt and spices and placed under pressure for a period of at least 20 days. At the end of the set period, it is soaked in cold water, and then generously rubbed with fragrant Armenian herbs and spices, after which it is dried for another 20 days. Basturma is characterized by a pronounced spicy aroma. It is cut into thin long slices and served at the festive table. The best appetizer you can’t find noble Armenian cognac, although in this regard, sujuk is a worthy rival of basturma.
Surprisingly tender, juicy, fragrant, spicy beef sausage - this is happiness for a gourmet. Despite its unattractive appearance, sujuk is considered a real delicacy. Unlike traditional sausages, sujuk is not smoked, but dried for 1-1.5 months, which provides an authentic taste that is difficult to confuse with something else. Such a cold appetizer goes well with fine Armenian alcoholic drinks. When serving, it is cut into thin slices, seasoned with spices and decorated with herbs.
An unusually simple, but original snack among Armenians is kebab - this dish appeared relatively recently. It is prepared mainly in coastal areas located near Lake Sevan. appetizing hot snack from cancer necks - this is a divine pleasure. Grilled meat turns out to be very juicy, and a number of spices and seasonings make it incredibly tasty. Serve seafood preferably hot - cooling down, the meat becomes tough and loses its taste.

First meal

In the rich heritage of Armenian cuisine, there are a considerable number of hearty first courses. They are mainly represented by soups. For their preparation, many products are used - rice, vegetables, fruits, meat, a lot of spices and wild herbs. The main group consists of dishes prepared on the basis of meat or fish broth. Fermented milk and sweet fruit soups are widespread.
Khash is considered the most famous Armenian soup. The first mention of it dates back to the XII century. Previously, it was called the dish of the poor, because second-class meat was used for its preparation, mainly entrails and beef legs. There is even a legend that tells that once the king of Armenians was forced to spend the night in a remote village. The generous and hospitable host was able to treat the high-ranking guest only with a simple soup. But the king liked it so much that since then khash has become the main treat not only on the royal table, but throughout the country.
Today, classic khash is made from beef or lamb legs, tripe and entrails. A lot of greens are added to it - parsley, celery and cilantro, as well as seasonings - garlic and pepper. The cooking process is very laborious and takes almost a day. But the hash itself turns out to be very thick and rich. He is able to satisfy hunger for the whole day. This soup is not only tasty, but also healthy. It contains a lot of calcium and other trace elements necessary to strengthen the joints. It is also indispensable after a stormy festivities, it perfectly helps to get rid of a hangover. Khash is served at the table along with lavash, garlic, radish, herbs and hot peppers.
In Armenian cuisine, bozbash is very popular - it is a hearty, rich soup with vegetables and young lamb meat. It differs in that it necessarily contains chickpeas (chickpeas) and chestnuts. Due to the large number of vegetables (add potatoes, tomatoes, Bell pepper, carrots and eggplants) it has a thick consistency. In some regions, it is customary to add fresh fruits (apples, cherry plums, plums) to the dish, which gives it a slight sweetness, delicate taste and indescribable aroma.
Armenians also have several varieties of bozbash: Yerevan, Echmiadzan, Siman, Tush, winter and summer. The recipe for their preparation is almost the same, the main difference lies in the set of basic ingredients. Bozbash Yerevan is cooked with apples, Echmiadzan - with beans and eggplant. Simansky has a slight sour taste, which is achieved by adding a special variety of plums. For Tushinsky, several slices of quince are necessarily used, and in winter they add a little dried apricots.
The group of exotic dishes includes poch - an old Armenian stew. She prepares from beef tail with the addition of tomatoes. To get rid of the unpleasant odor inherent in this part of the animal's body, it is soaked in water for a day. When preparing the soup, the tail is cut into small pieces, onions, tomatoes and peppers are added. Serve it along with finely chopped garlic and herbs.
Chulumbur apur is a light, dietary first course - rice soup with fried onions. Whipped eggs mixed with fresh milk are used as a dressing for it. The soup is light, but at the same time extremely satisfying. It is prepared quickly, when served, it is decorated with finely chopped greens and sweet pepper.
Sweet soups are also very popular in Armenian cuisine. One of these locals call anush apur. Dried apricots, finely chopped, are used for its preparation. onion and some butter. The food is served exclusively hot.
Yayni is characterized by a sweet aftertaste - a soup based on beef meat broth with dried apricots. According to the recipe, the beef is boiled separately and placed exclusively at the time of serving. Then in ready broth add potatoes, tomatoes and onions. For a richer taste, dried apricots, spices and seasonings are used. When serving, the dish is decorated with finely chopped greens, mainly parsley and cilantro.
To the category diet meals Sunki apur is a simple rice soup with mushrooms. Filled with ghee or butter, it has an extremely delicate, aromatic taste. Many spices and herbs give it a unique, refined flavor. Due to its quick digestibility, sunki apur is usually served mainly for breakfast.
Spas, a low-calorie sour-milk soup, belongs to the category of the most popular dishes in Armenian cuisine. There are many options for its preparation. As a rule, it is prepared with the addition of wheat, in some regions - rice groats. Its integral elements are matsun and katyk (fermented milk products). It is difficult to imagine a real Armenian spas without a huge amount of greenery. Often cilantro is used, sometimes a pinch of fresh mint is added. For a brighter taste, add a little red pepper, which gives the dish a sharpness and piquancy. Spas is served both hot and cold. In the winter cold, it warms well, and on hot summer days it refreshes and gives energy and strength, in addition, it also satisfies hunger well. The food has and medicinal properties- as well as hash, it helps to get rid of the symptoms of a hangover.
Sarnapur is a traditional Armenian dish - a light sour-milk cereal soup with beet tops. It turns out that it is very useful, helps to get rid of excess weight, perfectly satisfies the feeling of hunger. The dish is prepared on the basis of matsun, in the European version it is replaced by kefir. Its main components are rice groats, peas and beet tops. As for the latter, it must be young and fresh, otherwise the taste will be spoiled. Sarnapur is served mostly hot, as usual, with lots of spices and herbs.
Among the meat stews, the bell deserves attention - a spicy tomato-rice soup with meatballs. In some regions there are different variations of it. Urfa-bell is considered popular - it is a light soup with meatballs, but without porridge. More time-consuming in terms of cooking, Armenians call the Shusha bell. In this case, the meat is initially beaten off, marinated with spices, herbs and cognac. Then meat balls are formed, which are boiled in the broth. Then rice is added and cooked until tender. Ultimately it turns out hearty soup, the taste of which is harmoniously complemented fragrant herbs and lots of different spices.

Main dishes

Khorovats, or shish kebab, is often called a kind of hallmark of Armenian cuisine. In Armenia, there are about 20 variants of its preparation, differing in the method of pickling and the technology of roasting meat. The most famous is karsi khorovats, in this case the base is fried on the grill. The second option is khazani khorovats, the peculiarity of its preparation is that the fried meat is still stewed in a saucepan. As a result, the kebab is juicy, and the meat has a delicate pink color. In some regions, khorovats made from beef and tail fat called iki-bir is popular.
The classic khorovats is made from lamb or pork. The meat is pre-marinated using lemon juice, cognac, wine or ordinary vinegar, then roasted over a fire. To make the barbecue juicy, a little tail fat is strung on skewers. Horovac is served at the table with vegetable side dishes. Often this is an assortment of tomatoes, eggplants, onions and green peppers, seasoned with garlic and baked on the grill.
Armenia also has its own traditions of cooking khorovats, which have evolved over the centuries. So, this dish is prepared exclusively by a man. Each Armenian family has its own shish kebab master, he is called a varpet. Only men can also be near the barbecue - women are not allowed to approach it. Cooking shish kebab is necessarily accompanied by fascinating funny stories. When the meat is completely ready, it is removed from the skewers, spread on pita bread and divided equally among all family members.
In the cookbook of every Armenian housewife, you can find a recipe for a unique Etchmiadzin dolma. Everyone knows what dolma is - it is chopped minced meat wrapped in grape leaves. The technology for preparing dolma in Echmiadzin is slightly different from traditional recipe. Its main difference is that minced meat is not wrapped in grape leaves, but various vegetables are stuffed with them, which are then baked in the oven or stewed over low heat. As a base, use eggplant, tomatoes or bell pepper. Vegetables are de-grained, steamed and stuffed with minced lamb, rice and onions. During stewing, the meat becomes very tender, absorbs all the flavor of vegetables, as a result of which dolma turns into a real delicacy.
Ashtarik dolma is popular in the mountainous regions of Armenia. Her recipe is a little different. In this case, fresh apples and quince are the basis for the filling. stuffed juicy minced meat, fruits are baked in a saucepan, adding a little dried apricots and prunes. Whatever options for cooking dolma are used, the dish is served hot in any case. According to the Armenians, it goes well with dry wine or cognac. A harmonious combination of fragrant lamb, stewed vegetables or fruits and various spices will make an indelible impression on lovers of both Caucasian and European cuisine.
Kufta can be called the pride of Armenian cuisine. The most delicate meat balls made from fresh beef meat, seasoned with perfumed herbs, hot peppers and butter, are an essential element of the Armenian festive table. The process of their preparation requires a lot of time and skill, but the unusual taste compensates for all costs and makes you forget about the difficulties experienced. By the way, this dish is dietary, easily absorbed by the body and does not cause a feeling of heaviness.
For the preparation of kuftu, veal is mainly used. The minced meat is mixed with beaten eggs, cognac, flour and finely sautéed onions, making it airy, juicy and somewhat reminiscent of a soufflé. After all this is boiled and served to the table. When serving, the meat is wrapped in pita bread, topped with greens, hot peppers and pomegranate seeds.
Among the wide range of meat dishes, it is worth highlighting tisvzhik. Having tried it, hardly anyone will suspect that the main ingredient for cooking here is lamb offal. Finely chopped heart, lungs and liver, fried with fat tail fat and onions Everything looks simple but tasteful.
Khashlama is an ancient Armenian dish. Tender boiled lamb marinated in wine or pomegranate juice, combined with vegetables, has become one of the most favorite and sought-after dishes among Armenians. Khashlama is a universal dish, served both hot and cold.
Like other Caucasian peoples, pilaf is one of the favorite dishes of Armenians. However, in Armenian cuisine, the option with dried fruits (dried apricots and prunes) is very popular. In some regions, you can find pilaf with pomegranate or honey-pistachio sauce.

Bakery products

The main place in the Armenian food system is occupied by lavash - unleavened white bread in the form of a large flatbread made from wheat flour. Its striking feature lies in the extremely thin dough: the thickness of one cake should not exceed 2.5 mm. Baking resembles a real ritual . Traditionally, the oldest woman in the house kneads the dough. The daughter-in-law has the right to roll out cakes. They themselves should be not only thin, but also large. Usually the length of lavash is from 90 to 110 cm. It is also baked according to a special technology using oval ovens or tandoors. In Armenia, lavash has a cult significance. It is served with almost all national dishes. Due to the fact that lavash is not a perishable product, it is baked in large quantities and stored for a long time, stacked in piles of 8-10 pieces.
In Armenian cuisine, lavash is the main component of many culinary delights. One of these is brtuch - a hearty flour dish consisting of thin-leafed lavash and fragrant filling of meat, herbs, boiled eggs and green cheese. Shawarma is no less popular. In the Armenian version, it is called Karsi Khorovats (one of the barbecue options). In this case, a large piece of lamb is fried on a spit, from which, as it cooks, the top layer of meat is cut off, which is wrapped in unleavened pita bread.
Matnakash can serve as a worthy replacement for lavash - this is the Armenian national bread with a ruddy, golden crust, shaped like a large round cake. It is baked from yeast dough using only wheat flour. For cooking, either a tandoor or a hearth oven is used. Before baking, the dough is given an oval shape and decorated with patterns in the form of long lines - they are drawn by hand along the entire shape of the cake. Matnakash, unlike lavash, is not intended for long-term storage and loses its taste and aroma a couple of days after cooking.
Lahmajun, a light variation on the theme of Italian pizza, belongs to unleavened flour products. In the Armenian version, a thin bread cake acts as the basis of the dish, on which chopped minced lamb and vegetables (tomatoes, bell peppers), as well as garlic and herbs are laid on top.
A simple, healthy and rather tasty dish is zhingyalov hats - flour cakes stuffed with chopped herbs. A feature of the food is the presence of a huge amount of greenery. It contains about 20 types of herbs (nettle, dill, spinach, cilantro, mint, sorrel). Numerous seasonings and spices shade and complement the taste of greens.

sweet pastries

Oriental sweets are popular all over the world. Made from natural ingredients They are not only insanely delicious, but also useful. In Armenian cuisine, there are many recipes for various sweets. The most delicate cookie shortcrust pastry, amazing oriental baklava, sweet pita bread - this is truly a paradise for the sweet tooth.
Armenians' favorite dessert is gata, a traditional puff pastry biscuit. It is not too sweet and goes well with coffee or tea. Armenians have many variants of this delicacy: Yerevan (from puff pastry), Artskha (based on yeast dough) and Stepanavan gata (from sourdough). The main ingredient in all variations is the fragrant filling, or "khoriz". A mixture of butter, flour and powdered sugar gives the cookies a special lightness and airiness, making them literally melt in your mouth.
Delicate, crumbly biscuits with a fragrant filling are nazuk. piquant taste walnuts are added to it, often playing the role of a filling.
Among the abundance of Armenian delicacies, it is worth highlighting alani - dried peaches with nut filling. For a richer flavor, cardamom and a little cinnamon are added to the filling. The peaches themselves are dried in the sun, as a result of which they are stored for a long time. This dish is peculiar, with a true Armenian flavor, but many will like it.
A special dessert that can only be found in Armenia is fruit lavash. Analogues of such yummy can be found in many countries of Asia and the Caucasus, in particular in Georgia or Syria. For its preparation, mainly sour plums, dogwood or cherries are used, but in many regions they make pita bread from apples, peaches, in general, from everything that can be found in the garden.
Fruit pita bread is easy to cook. Peeled fruits are ground to a homogeneous puree mass, pour everything on a tray and leave to dry in the sun, for about three to four days. After baking, roll into small rolls and store for several months. In fact, fruit pita bread is a universal product, it is also used as a dessert, baking various rolls and cookies from it, it can also be added to meat dishes as a sauce or side dish.
Walnut sweets are very popular among the Caucasian peoples. Sweet sujukh completes the list of Armenian delicacies. It's easy to prepare. Peeled walnuts are moistened in grape or apricot syrup, dried in the sun and kept almost all winter. Spicy herbs - cloves, cinnamon and cardamom give them a special aroma.
Baklava is considered a truly oriental dessert - it is a multi-layer cake with a nut-honey filling. Soaked in lemon juice and spices thin dough, all strewn with finely chopped walnuts and pistachios, topped with sweet cherry or honey syrup - this is what traditional Armenian baklava looks like. When serving, it is cut into small pieces in the shape of a rhombus and decorated with large walnuts.

Dairy products

A traditional element of Armenian cuisine is matsun, a national fermented milk drink made from a mixture of sheep, cow and buffalo milk. The technology of its preparation has evolved over the years. Milk is initially boiled, then cooled to a temperature of +37 - +40 degrees and fermented, adding the remains of the old matsun to the milk mixture. As a result of the fermentation process, milk is obtained with a viscous, thick consistency with a pronounced sour taste.
Matsun is served at the table both as a soft drink and as a sauce for dolma and other dishes. It is an essential attribute of the Armenian Shrovetide. Since matsun is in great demand, it is often prepared for future use. V fresh it can keep for about a week. To preserve the beneficial properties of the drink for a longer period, it is filtered, then the resulting curd mass well salted and put in leather bags. In this form, it will stand for several months. The whey separated from matsun was previously used to make rennet curd - zhazhik.
Along with matsun, tan is very famous - it is an ancient Caucasian sour-milk drink. Its recipe was invented by the inhabitants of the highlands of Armenia. The drink itself is made from sheep's milk, adding a special leaven and a little pure water to it. Every family has its own unique recipe. For a more interesting and sharp taste, add a pinch of boiled salt and herbs, basil or dill. Tan is a drink that is not only tasty, but also healthy, it normalizes bowel function, helps fight unpleasant hangover symptoms, and on hot days perfectly quenches thirst.
Chechil, a well-known Armenian cheese, is made from sheep's and cow's milk. Outwardly, it does not look like ordinary cheese, because it consists of thin cheese fibers that are twisted into large balls. Chechil tastes like pickled cheeses, although it has no smell. It is very salty, spicy and also quite sour.

Armenian cuisine is characterized by a wide range of dishes. In fact, it has much in common with the culinary traditions of other Caucasian peoples, but at the same time it differs significantly from them. Despite the huge amount of spices, seasonings and various cooking techniques, Armenians do not strive to create a complex flavor range, but most of all appreciate simplicity and naturalness. This, perhaps, is the inconsistency and attractive power of oriental cuisine!

Armenians treat household chores and decorating the festive table with great trepidation, whether New Year, wedding or just a family feast. Tables are usually bursting with a variety of dishes, homemade sweets and delicious drinks.

Despite all the innovations and fashionable kitchen trends, there are dishes in the Armenian culinary tradition 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 the 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 that, 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, festive table decorated with chicken or turkey, as well as various hot and cold dishes prepared from their meat. For example, 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 possible to meet her for a holiday.

As for the preparation of pork ham, this is a rather long and entertaining process. Meat is bought in a week. For several days it is kept in salted water, then a couple more - in the marinade. Here everyone has their own choice, someone uses the old grandmother's recipe, someone introduces novelty. Usually cuts are made in the ham, stuffed with salt, carrots, garlic, and various fragrant herbs and spices.

And only after that they are wrapped in foil and put in the oven. By the way, they say that how many kilograms of meat weighs, how many hours it should be in the oven.

Grape leaf tolma (Թփով տոլմա)- second in the list of popular New Year's dishes. Even in early autumn, housewives close the grape leaves in jars. The most tender ones are chosen 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 tolma is no less painstaking work. After preparing minced meat, onion, rice, herbs, tomato paste and spices, it is wrapped in leaves, put in a saucepan, a little water, butter are added, pressed on top with an inverted plate and boiled. Tolma is usually served with garlic and garlic sauce.

Another type of tolma - Pasuts (lean) tolma(Պասուց տոլմա ). Besides the fact that this one is very tasty, it also has many useful properties. Despite the fact that in ancient times it was prepared only for fasting, today it is one of the main decorations of the festive table.

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

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

The recipe for this dish is slightly different for each hostess. Someone prepares stuffing from minced veal, someone from beef. In general, the process is as follows: first, onions are fried in oil, minced meat, walnuts, salt, pepper and various spices are added to it. But for example, Syrian Armenians are very fond of adding bahar (բահար) to the filling.

To prepare the outer layer of kyufta, beaten meat and bulgur are used to a homogeneous mass. Grind the mixture, season with salt and pepper. Then the fun begins - the filling is taken and wrapped in the mixture, forming the shape of a spindle. Just before serving, prepared ishli kufta is boiled in salted water for 10-15 minutes, and in another version, it is fried in a pan. Serve it gourmet dish drizzled with freshly squeezed lemon juice.

Another feature of kufta is that a coin is always put into the filling of one of them. It is believed that whoever gets a coin will have great luck in the new year.

In addition to all the dishes listed above, a lot of different dishes, salads and snacks are served on the Armenian New Year's table. A holiday is not complete without dry fruits melting in your mouth, sweet sujukh, gata, baklava and many other goodies prepared by your own hands.

No matter how your New Year's table looks, remember thatA real holiday is not on the table, but in your soul! Holiday greetings!

You can talk about real Armenian cuisine for a long time. Simply because it is one of the oldest in Europe and the most ancient in Transcaucasia. Moreover, already at the dawn of its development, fermentation processes in bread baking were used with might and main in it. And these are not empty words, but the true results of archaeological excavations carried out by scientists.

History of Armenian cuisine

The process of formation and development of the Armenian cuisine began about 2500 years ago. It was influenced by the history of the development of the people themselves, their geographical location and, of course, cultural traditions. The Armenians now and then found themselves under the rule of the Romans, Turks, Mongols and Arabs. However, this did not prevent them from preserving their culinary habits and recipes for the most popular dishes. On the contrary, it allowed to have a huge impact on the development of other cuisines.

The indisputable advantage of Armenia is the favorable climate that has reigned here since time immemorial. Together with fertile lands and a huge number of large and small rivers, it gave its inhabitants the opportunity to raise livestock. Subsequently, this occupation influenced the Armenian cuisine itself, as it made meat and meat dishes its basis. In addition, it was cattle breeding that once gave the Armenians delicious fermented milk products, from which they today produce their famous cheeses.

Another favorite occupation of this people since ancient times was agriculture. It was thanks to him that a huge amount of vegetables and grains appeared in Armenian cuisine, such as rice, barley, wheat, which later turned into mouth-watering side dishes for meat and fish dishes. Along with them, legumes and greens were revered here.

Armenians cooked exclusively on fire. Later they had a special oven - tonir. It was a deep hole in the ground, the walls of which were laid out of stone. With its help, the peasants not only baked pita bread and stewed meat, but also smoked food, dried fruits, and even warmed their homes. Interestingly, in pre-Christian times, such an oven was called a symbol of the sun. Therefore, when baking bread in it, women always bowed to her, believing that they were actually sending their bows to the sun. Interestingly, in villages that did not have churches, the clergy could even conduct marriage ceremonies before the tonir.

Armenians have always been famous for the technology of preparing their dishes. Since ancient times, they have tried to stuff vegetables and stuff meat with herbs and vegetables. Their cooking often stretched for a long time. Simply because they respected and revered food and considered the process of preparing it a sacred ritual.

Features of Armenian cuisine

Authentic Armenian cuisine is original and unique. Moreover, it is distinguished from others by its characteristic features:

• Cooking time- often the whole process can take several days or even months, when it comes to cooking sweets.
• The ability of Armenians to combine incongruous within one dish- a vivid example of this is arganak. It is cooked in chicken and venison chicken broth. In addition to it, they like to mix grains and legumes in one plate.
• Special technology for making soups- almost all of them here are boiled on an egg or sour-milk basis.
• Sharpness and spiciness of dishes- it is achieved thanks to a huge number of spices, seasonings and wild herbs, of which there are more than 300 species here. Cumin, pepper, garlic remain favorite. Moreover, they are put not only in meat dishes, but also in snacks and soups.
• Huge amount of salt- it is explained by the climatic conditions of the region, since in hot weather the body intensively consumes it.

Traditions of Armenian cuisine

Be that as it may, this land is truly famous for its winemaking. The results of the excavations confirm that wines were made here already in the 11th-10th centuries. BC e. Herodotus and Xenophon wrote about them. Along with them, the Armenians made cognac, which today is associated with Armenia.

Moreover, like hundreds of years ago, in many regions of the country, lavash is baked in the fall, which is then dried and put into furnaces to store for 3-4 months. If necessary, it will be enough to moisten it and cover with a towel. After half an hour, it will become soft again.

To date, the diet of Armenians has a huge amount of meat (mainly from beef, pork, chicken, goose, duck) and fish dishes (most often from trout). From vegetables, potatoes, tomatoes, cabbage, beets, spinach, asparagus, zucchini, pumpkin, peppers, carrots, cucumbers and eggplants are widely used. Pomegranate, fig, lemon, quince, cherry plum predominate among fruits.

Basic cooking methods:

The traditional Armenian table is fabulously god of delicacies and dishes. However, the following dishes occupy a special place in it:

Khorovats is a barbecue made from large pieces of meat.

Kyufta - meat balls made from boiled meat.

Amich is a bird (chicken or turkey) stuffed with dried fruits and rice.

Pastiners - lamb stew with vegetables.

Kololak is an analogue of meatballs.

Harissa is a porridge made from wheat and chicken.

chicken with eggplant and sour-milk snack, fried in a special way.

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

While we were traveling around the country, we managed to taste a lot and responsibly declare that food is what it is worth coming to this Transcaucasian republic for! Our friend from Armenia Aram (whom we met in Yerevan) told us what khash is and what is the right way to eat dolma, and also took us to a restaurant serving the best zhengyalov hats.

There must be fresh vegetables and fruits, greens, lavash, various cheeses and dairy products on the table - this is something that an Armenian feast cannot do without.

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

Armenian cuisine - soups

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

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

Saved- Armenian soup prepared on the basis of matsun diluted with water and wheat groats (dzavar). It is eaten both hot and cold, in the cafe you can order both options. Since the soup is without meat, 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 - the main

Horovac or just 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 saucepan.

Armenian cuisine dishes

Kyufta- meat balls from specially beaten minced meat. Spices, onions, eggs are added to it, then balls are rolled up and thrown into the water. In general, the word "kufta" came from the Persian language, it means "meat balls". In many countries of the East there is such a dish, it can be found in Turkey, Iran, India.

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

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 leaves sauerkraut. This, unlike meat, is used cold.

Zhengyalov hats- bread cake stuffed with finely chopped greens. This dish comes from Nagorno-Karabakh and should ideally use wild herbs. But garden sorrel, cilantro, parsley will also go. dill, beet tops, spinach.

Mshosh– Armenian appetizer-salad with lentils with dried apricots and walnut. Served with greens.

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

Bread and flour products

Of course, one cannot imagine Armenia without thin lavash. He is loved all over the world, including in Russia. Traditionally pita prepared in a tonir (clay vessel, something like a tandoor), and melt it with a grapevine.

On the Armenian table you can often see matnakash- round bread made from wheat flour.

Milk products

The most famous traditional dairy product in Armenia is yogurt(in Georgia it is called "matsoni") - simply speaking, thick spoiled 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 the year is unreal.

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

Alcohol and soft drinks

Yes, of course cognac is the number one Armenian drink. This does not mean that they only drink it in Armenia, it is simply the main export product of the country. Now, specifically for the production of cognac in Armenia, six varieties of grapes are grown, 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 in diseases of the stomach, diseases of the nervous system, and just in the process of eating.

Coffee. Probably, every inhabitant of Armenia drinks a cup of aromatic coffee in the morning. Here it is boiled very strong on coals or sand. By the way, don't say "Turk" in Armenia, it's better to use the word "dzhezva".

Armenian sweets

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

Gata and sujukh at the temple of Garni

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

Sujukh- an analogue of the Georgian churchkhela, "Armenian Snickers". It is walnuts strung on a thread in a thick syrup of grape, pomegranate or apricot juice.

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

Fruit lavash. Cook first fruit puree from plums, cherries, dogwood, apricots, and then lay it out in a thin layer on a tray and dry in the sun. It turns out such a sweet pita bread that can be stored for a long time.

Neighboring countries also influenced Armenian cuisine, so you can find kebab, pilaf, baklava and other dishes. Crayfish and fish, especially trout, are sold in Sevan, locals and tourists eat them with pleasure, and you should definitely try it!

Somehow bypassed the salads, but you know - they are. Often you can find interesting combinations with the addition of pomegranate seeds and other local products. Be sure to eat fruit if you get in late summer or early autumn.

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

Bon Appetit!