Armenian cuisine

Since ancient times, Armenia has been a link in cultural and trade relations between the West and the East. This was reflected in the Armenian cuisine as well. In addition, the national characteristics of Armenian cuisine are determined by climatic conditions and are the result of centuries of selection of the most nutritious and delicious dishes.

Trout (river, Sevan) is highly valued in Armenia. It is boiled, fried with butter, on a spit, over coals. The fish dish "kutap", known in ancient times, according to its technology has remained almost unchanged to this day.

The most commonly consumed meat is lamb, beef, poultry, game, and wild animal meat. Shish kebabs and dishes cooked on a spit, charcoal, and pilaf are popular in Armenia. Vegetables are widely used in combination with meat dishes. Potatoes, tomatoes, peppers, eggplants, zucchini, cabbage, carrots, cucumbers, beets, rutabagas, sorrel, spinach, parsley, dill, various wild plants are included in soups, main courses, cold snacks.

One of the main food products of Armenians is bread - lavash, baked on the walls of the tonir. (Tonir is a round clay hearth, in the lower part of which there is a blower on the side). The main advantage of home-baked lavash is its high energy value. Food is not served without lavash during breakfast, lunch and dinner.

Dairy products are widely used in the diet: matsun - sour milk, cheeses.

Fresh and dried fruits are served as sweet dishes: pears, apples, quince, dogwood, peaches, pomegranates, plums, apricots, grapes, watermelons, melons.

Aveluk with lime and garlic Untwist the dried aveluk, soak in warm water for 20 minutes. Boil the same water in which the aveluk was soaked, put the aveluk and cook until fully cooked; then put in a colander ...MariV

Ajep sandalwood in a slow cooker Cut all the ingredients into identical pieces (mnu like cutting into cubes), fry them separately, put them in a multicooker, add spices, put on \ "stewing \" for 1 hour ...SchuMakher

Adjika from red pepper Grind the garlic and put in a saucepan, in which the adjika will be cooked, pour over with oil. Grind the Bulgarian pepper and bitter. Put the oil and garlic on the fire, pour out after 2-3 minutes ...TATbRHA

Anushapur Boil water. Pour in prepared (thoroughly washed) dried apricots and sugar. Cook for 20 - 25 minutes. Serve cold. Anushapur is a dish of Armenian cuisine. This is soup. But the soup is not simple, but sweet ...svetamk

Armenian adjika The recipe is outrageously simple))) Garlic, hot red pepper (only the tail is cut off, we leave everything else), twist the walnut in a meat grinder. We grind cilantro and parsley with something and ...Mila1

Armenian buns (oven) From the ingredients marked *), knead the dough and put in a warm place (t = 30 ° C) for fermentation for 2.5 - 3 hours, until the dough begins to fall off. Add the rest of the ingredients to the dough according to the recipe ...AXIOMA

Armenian homemade bread "Matnakash" In the bowl of the food processor, mix warm water, flour, yeast, sugar. At the end of the batch, add salt, vegetable oil. I added a milky liquid with pieces of butter left over from the clarification of the butter ...Tata

Armenian homemade bread Matnakash from flour "Altai Health" The dough was prepared on the PIZZA mode. Put the dough on a greased baking sheet, roll it in oil, flatten it with your hands into a plump cake. Let it come up for about 20 minutes (for me it took longer ...Lydia

Armenian and homemade lavash, Armenian homemade bread "Matnakash" - Grind yeast with sugar, add water and malt and let it brew for 10 minutes - Gradually sifting flour, knead the elastic dough, adding salt and butter at the end - Knead in ...Lenusya

Armenian lavash (thin) Put everything in the bucket of the bread machine and start the kneading program with a small proofing (I have it Pizza). Divide the dough into balls with a diameter of 5-6 cm. I get 8 pita bread. Roll out each ...Elena Bo

Akhorjak (hot pepper in Armenian) "Akhorjak" is translated from Armenian as "appetite". I would say that the appetite is played out simply from the smell. "Tsitsak" translates as "pepper", it is long, thin-walled, greenish-yellow ...Lenusya

Armenian style eggplants with butter (baked over the fire or in the oven) I love eggplant in any form, and this recipe is one of my favorites. All you need is a well-baked eggplant, preferably over a live fire, salt and oil. Oil can be anything ...Yuliya K

Dried pork basturma I cut the meat into two parts - both for the convenience of processing and for greater aesthetics when serving. I washed it, sprinkled it with coarse salt on all sides and put it in the refrigerator for a day in a ...dopleta

Fast gata Chop the cooled butter into crumbs with flour mixed with salt and soda. Add kefir, knead the dough (add flour if necessary). Divide the dough into 3 parts, form each part ...Omela

Armenian gata Recipe from Lyubov Pasechnaya 1 cup = 250 ml Mix flour with salt and soda, add margarine, egg, kefir, knead the dough. Divide the dough into three parts and place in the refrigerator for 30 minutes. ...celfh

Dessert "Meringue-merze" Perhaps it is called something else, but I did not find it on the Internet. My hairdresser gave me the recipe. This delicacy is her favorite, her grandmother baked it. Divide the eggs into whites and yolks ....kolobashka

Ishkhan (trout) in Gyumri Trout is a delicious fish. Therefore, it should be prepared simply, without changing the taste, but emphasizing it. You can cook in different ways: bake over an open fire, bake in the oven, boil. This re ...mka

Sausage "Armenian style" in a shredder Why "in Armenian?" It's just that there is such a dish in Armenia, kyufta, and I thought that the consistency is ideal for sausage. This is such minced meat, beaten on a stone to a state of slurry. But the kyuftu is here ...kolobashka

Aveluk cream soup with lentils in the Endever Skyline soup maker Soak aveluk in cold water for an hour, drain the water. Then bring it to a boil, drain the water again, squeeze out and add water to the "soup max." Pour the washed lentils there, chopped ...dopleta

Armenian lavash 1. Dissolve salt (1.5 tsp) in hot water (220-250 ml) and add flour (500 g) to knead an elastic dough (like on dumplings). 2. Let the dough rest for 25-30 minutes and tear off pieces of the palate ...Yura 72

Lavash with filling Yesterday I made an express dish, I often do this with different fillings. Yesterday there was sausage + cheese + protein + volume. pasta + tomatoes + mayonnaise. We wrap everything in Armenian lavash and at 235g, high speed ...zvezda

Spicy tortilla "Lamajo" These fragrant, piquant, spicy cakes were first treated to me in Yerevan back in Soviet times, since then they have firmly entered our diet. At first glance, they seem to resemble pi ...dopleta

Pickled pork legs How I love this dish! Having tried it for the first time in Armenia, where it is called "Mozhozh", passing through, in his student years, when there was no trace of the Internet, then for a long time longed for ...dopleta

Mshosh Soak the lentils for 4 hours, drain the water, rinse the lentils, fill with 3 glasses of water, add salt and cook for 30 minutes (until tender). Add finely chopped sauteed onions, chopped or ...Lana

Okroshka on kefir with celery Starting products Peel the potatoes and set them in small cubes. We set to cook. After boiling, salt and cook until tender. Drain the water and cool the Onion mode as small as possible. We also cook eggs ...khanka

Armenian tomatoes Boil 2.5 liters of water with 0.5 cups of salt, add bay leaves. Cool down. While the brine is cooling, prepare the filling. Peel the garlic, remove the change from the peppers. Rinse greens, all m ...celfh

Yerevan donuts with custard Knead the dough from all ingredients (add flour last). Cover, put in a warm place for an hour and a half, until the dough doubles in volume. While the dough is rising, g ...mka

Fish in Yerevan This is how fish is prepared in Yerevan. Ideally, there should be either rainbow trout (ishkhan) or whitefish. Since I did not have these delicious fish, I had to cook from what I had. And I had ...Gayane Atabekova

Saiki Yerevan (oven) National GOST requirement: Wheat flour in / grade 2.5 kg, Pressed yeast 50 g, Granulated sugar 110 g, Salt 30 g, Margarine 110 g, Eggs or melange for lubricating the dough surface 40 g, M ...AXIOMA

Aveluk salad Soak aveluk pigtail in cold water for a day, then drain the water and boil it in salted water for about ten minutes. Take out, squeeze, chop finely. Fry finely chopped in vegetable oil ...dopleta

Leninakan salad or vegetable khorovats This salad requires grilled eggplants, tomatoes and peppers. It is done like this: it is best to cut the eggplants and put pieces of lamb fat in them. After baking, peel ...mka

Whitefish in lavash Cut the fish into pieces the size of a business card: Chop the peeled onions and tarragon leaves. Remove the zest from the lemon. Salt and pepper the mixture, add vegetable oil: Put in ...Omela

Soup sauce Cook the meat, add only salt. Separately fry a chopped large onion in butter (I do this with ghee). Scald the tomatoes, remove the skin, chop, add to l ...mka

Tatar borani Throughout Armenia, this dish is called Boraki Tatars, and only in Gyumri, Borani Tatars. Very satisfying, perfect if there is nothing (or almost nothing) in the house. It is better to eat it in the morning or for lunch ...mka

Turkey liver tzhvzhik Peel the liver, cut into longitudinal pieces (beef stroganoff), rinse with water and discard in a colander. Pour water into a saucepan, let it boil, salt a little, lower the liver and boil it ...Admin

Cake "Mikado" I never buy ready-made boiled condensed milk. And I do this, I take a good condensed milk and boil it for 3 hours (the most important thing is that the water covers the jar of condensed milk), then I cool it and make a cream. Here oh ...julia007

Eskimo cake Hazelnut Biscuit: Sift flour, cocoa and baking powder together. Beat eggs and sugar separately until fluffy. Add milk to them, mix, add flour mixture. Beat. Add nuts. ...mka

Tursha (Armenian pickles) Tursha is done by eye, it does not matter how much to put, only the proportion is important: add 2 tbsp for 1 liter of water for the brine. tablespoons of salt. Everything that is at hand goes into the turshu: bakla ...mka

Khashlama (Steba DD1, Steba DD2) An Armenian woman taught me how to cook this dish, the number of ingredients and the method of cooking is slightly different for me and for her, so I will write two methods of cooking at once. Beef with bone ...Rick

Khinkali Preparation: Scroll the meat, garlic and onion through a meat grinder. Add salt, red hot pepper, black pepper, herbs. Knead everything well. Next, you need to dilute the minced meat with lukewarm water so ...mka

Armenian bread "Matnakash" with sourdough Brewing: For 1 kg. dough * Water - 100 ml. * Flour - 20 g. Mix, heat to 65 * С. Put in warm (can be wrapped) for saccharification. The brew is prepared when the dough is fermented. It...ANGELINA BLACKmore

Khmorovart (or hmarovart) Knead a hard dough and let stand for at least an hour in a cool place. Cooking the sauce. Lightly fry the finely chopped onion in fat, add tomato paste and simmer a little, then ...Giraffe

Lamb khashlama I cooked this dish in the oven, in a cauldron on an open fire, in a cast iron on a gas stove, but the most delicious, aromatic, beautiful and healthy option is in my old Minutka pressure cooker - mi ...fatinya

New Year in Armenia
Armenia

Armenian cuisine is one of the oldest in the CIS. It is characterized by the pungency and piquancy of dishes, the use of a large amount of salt and a high concentration of soups. Experts explain the increased salt intake by climatic conditions.

One of the favorite snacks - the Armenian sausage sudjuk contains garlic, pepper, cinnamon and other spices, thanks to which the sausage acquires a characteristic smell and taste. Of meat products, beef and lamb are preferred, pork is rarely used. Fish is highly prized.

Tolma (a kind of stuffed cabbage) is popular - a filling of minced meat, rice and spicy herbs wrapped in grape leaves.

The traditional dish is shashlik, and the most favorite is kyufta, elastic meat balls that are one of the ingredients in soups. For the preparation of various dishes, flour and cereals are widely used. A kind of noodle is prepared from flour - arishta, from wheat grits - porridge with chicken meat - arisu, Rice pilaf is popular. On any table in Armenia, an honorable place is occupied by the national bread - lavash, which is thin cakes baked on the walls of a tandoor - a round clay hearth. In many regions of the republic, the ancient custom of baking lavash in the fall in reserve for several months has been preserved. It is dried, stacked, covered and stored as such. Dry pita bread is moistened with water, covered with a towel for half an hour, and he. becomes soft again.

In Armenia, they love cookies: the most popular are gata - a round sweet flatbread with toasted flour filling and puffy - with a nut filling. Other sweets are not ignored either.

Beans, rice, peas are often used in food. Among lactic acid drinks, matsun is popular, made from cow, sheep or buffalo milk. Matsun diluted with water refreshes well on a hot day. Alani is widely used as a sweet dish - dried peaches stuffed with nut crumbs with granulated sugar instead of the removed pits. An important place in the diet is occupied by various fruits: pears, apples, grapes, plums, apricots, dogwoods, melons, watermelons, etc. From grape juice they prepare doshab - a fragrant syrup of dark cherry color with medicinal properties.

The Armenians adhere to a peculiar diet: a light breakfast, a moderate lunch and a hearty dinner (50-60% of the daily diet).