Armenian national dishes: the best recipes

Armenian national dishes are distinguished by a special piquant taste and unusual sharpness. The technology of cooking, though laborious, but later you can please your guests with unusual dishes. In this article we will consider several interesting recipes.

Shish kebab in Armenian: iki-bir

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

1. Fresh lamb - 1 kg.

2. Bow large - 4 heads.

2. Ketchup - 200 ml.

3. Mayonnaise - 200 ml.

4. Lemon - 200 gr.

5. Large tomatoes - 3 pcs.

6. Dill - 1 small bunch.

7. Salt, ground pepper - to taste.

8. Tkemali sauce - 150 ml.

First you need to cut the onion rings, then sprinkle it with lemon juice. Leave the marinade separately. Dill finely chop and set aside for a while to the side.

While the onions are marinated, we are engaged in cutting meat. It can be cut into squares about 3 * 3 cm. Now pickled onions are poured into the meat. Salt and pepper to taste. Then you need to squeeze out all the lemon juice. Mix well and leave meat for 30 minutes to infuse.

Then we smear the meat with onion ketchup, mayonnaise, tkemali sauce. Pour in the same capacity dill, finely chopped tomatoes. 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, the Armenian shish kebab is prepared simply. There is nothing unusual, and the meat turns out very tender and tasty. Now it is necessary to leave on the nature and to fry meat on skewers.

Preparation of jerky meat

Would you like a delicious and original dish? Then, beef jerky in Armenian is what you need. Prepare such products:

1. Meat (beef) - 1 kg.

2. Large salt - 1 kg.

3. Coriander - 1 tbsp. L.

4. Bay leaf - 5 pcs.

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

The main spices are listed, if there is a desire, you can add others to your taste. From meat it is desirable to take a tenderloin without a bone. Clean it from the films, live, etc. Pieces of beef should be large. Focus on the capacity, where you will cook meat. It is necessary that everything fit.

Meat pour 0.5 kg of coarse salt so that it does not show through. Now put it in the refrigerator for 7 hours, no less. If you hold on for an hour longer, it's okay. Do not cover the meat container. After 7 hours, take out the meat, clean it well from wet salt. It is necessary to wipe it well and dry it dry. Then again pour the rest of the salt and put in the refrigerator without closing the container.

When the beef stands again for 7 hours, remove it, thoroughly clean it from salt, wipe dry. Prepare the mixture. The bay leaves should be finely ground, put in a clean plate, pour in the remaining spices and mix.

Salted meat should be rolled in a spicy mixture. Should get a thick layer of beef on the beef. Now wrap the meat in a cotton cloth, tie it with a rope or string and put it in the refrigerator again for 14 days. Do not close the container. When the fabric is wet, change it. In parallel, add spices. Change the cloth as it gets wet for two weeks.

Now the dried beef is ready for use. After two weeks, take it out and cut it into small pieces.

Tolma: recipe in Armenian

Prepare this delicious dish, which has an unforgettable taste and uniqueness. Armenian tolma is a dish where grape leaves are stuffed with minced meat. For its preparation you need products:

1. Lamb and beef - 0.5 kg each.

2. Large onion - 2 heads.

3. Carrots average - 1 pc.

4. Steamed rice - 100 gr.

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

6. Spices (salt, ground pepper) - to taste.

From the above ingredients, we make minced meat, as on cabbage rolls. Through a meat grinder we grind lamb, beef, onions, and carrots must be rubbed on a coarse grater. Rice until ready.

Now all the products are mixed in one container, add spices and leave for a while. In the meantime, we are preparing the grape leaves. Rinse them with running water, soak with boiling water for 5 minutes.

Stuff the stuffing in the leaves so that the envelope turns out. When the leaves were formed with minced meat, lay them on the bottom of the pan. Top with a plate so that they do not turn around and lose the shape of the leaves. Pour the dish with water. To only become covered with tolma. Cook should be no more than 40 minutes over low heat.

Now we have an Armenian tome, which is ready for use. However, that it was not fresh, sprinkle with herbs, pour sour cream and serve to the table.

Chorovats from vegetables

Armenian dishes are famous for their sharpness and unusual taste. The same can be said about such a dish, as khorovats. The recipe is simple and is available to every hostess. This is a salad, which is often served with shish kebab. For its preparation, products will be required:

1. Eggplants - 4 pcs.

2. Sweet pepper - 3 pcs.

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

Pepper spicy - 1 pc.

5. Garlic - 1 head.

6. Cilantro - 10 leaves or to taste.

7. Vinegar - about 15 ml.

8. Vegetable oil, salt, ground pepper - to taste.

Sweet peppers, eggplants and tomatoes bake on charcoal, peel, cut into small pieces and put in a bowl.

Pepper spicy, garlic and cilantro finely chopped and poured into the same capacity. Pour the salad with vinegar, vegetable oil and add all the necessary spices to taste.

Armenian national dishes are often served with this salad. It has a little bit of witticism, acid and sweetness. It turns out an original salad with a piquant taste.

Voskpur: recipe

Armenian national dishes are loved by many, so we suggest you get acquainted with soup vopnapur, which is prepared very easily. To do this, prepare the products:

1. Lentils - 100 gr.

2. Rice - 50 p.

3. Raisins or dried apricots - 50 gr.

4. Walnuts - 0.5 tbsp.

5. Black peas - 5 pcs.

6. Green - 1 beam.

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

Then salt, put the greens, cook for 3 minutes and turn off the hotplate. Let it brew, and you can serve it to the table.

Advice of experienced chefs

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

However, if you want a softer dish, then take the pits out of the hot pepper. After all, they give the sharpness.

Do not forget about such seasonings, as coriander, thyme, coriander. These are seasonings that are added to the Armenian national dishes. They give originality, piquancy and uniqueness.

Conclusion

As you saw, there are complex cooking technologies. However, if you try to cook at least one dish, you will understand that it is worth it to work hard. After all, each recipe is unique and original in its own way.

Rejoice and surprise your guests and family with new recipes that will leave an indelible impression.