Armenian national cuisine: the best recipes

The Armenian national dishes have a particular spicy flavor and an unusual sharpness. The technology of preparation, though time-consuming, but afterwards you can surprise your guests with unusual dishes. The article will look at some interesting recipes.

Shish Kebab in Armenian: IKI-bir

This is a very tasty dish, where the meat turns out as juicy and with a special spicy taste. In order to prepare for the Armenian shish kebab, you will need ingredients:

1. Fresh lamb – 1.

2. Big onion-4 heads.

2. Ketchup – 200 ml.

3. Mayonnaise-200 ml.

4. Lemon – 200 g.

5. Large tomatoes-3 PCs.

6. Dill-1 bunch, small.

7. Salt, ground pepper-to taste.

8. Tkemali sauce - 150 ml.

First you need to chop the onion rings, then sprinkle with lemon juice. Leave the marinade separately. Dill finely chop and leave on time.

Until onions are marinated, are sliced meat. It can be cut into squares of about 3*3 cm. Now pour the marinated onion to the meat. Add salt and pepper to taste. Then, you should squeeze the whole lemon juice. Mix well and leave the meat for 30 minutes to infuse.

More * brush meat with onions ketchup, mayonnaise, sauce tkemali. Pour into the same container dill, finely chopped tomatoes. Mix well and leave to marinate. That the meat was more juicy and delicious, keep it in the refrigerator for 12 hours. Usually, the dish is infused in the refrigerator.

As you can see, the Armenian kebab made simple. There is nothing unusual, and the meat turns out very tender and tasty. Now we have to go on nature and fry the meat on skewers.

Cooking beef jerky

Want a delicious and original dish? Then beef jerky in Armenian – this is what you need. Prepare the following products:

1. Meat (beef) - 1 kg.

2. Coarse sea salt-1 kg.

3. Coriander-1 tbsp

4. Bay leaf-5 PCs.

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

Lists the basic spices, if you wish, you can add more to your taste. Meat is desirable to have a fillet without bones. Clean membranes, veins, etc. the Pieces of beef should be large. Focus on capacity where you will cook the meat. You need to have everything fit.

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Meat, pour 0.5 kg of coarse salt so that it does not show through. Now put it in the fridge for 7 hours, no less. If you keep an hour longer, nothing to worry about. A container of meat not close. After 7 hours, remove the meat, clean it well from the wet salt. It must be well and wipe dry. Then again pour rest of salt and put in the refrigerator, not closing the container.

When the beef will stand up again 7 hours, remove, thoroughly clean from the salt, wipe dry. Prepare a mixture. Bay leaf grind finely, place into a clean bowl, pour there the rest of the spices and stir.

Cleared of salt meat must roll in the spice blend. Should be beef a thick layer of spices. Now meat wrap in a cotton cloth, tie with rope or thread and put in the refrigerator for 14 days. Capacity do not cover. When the fabric is wet, change it. In parallel, add the spices. Fabric change as getting wet for two weeks.

Now, beef jerky is ready to eat. After two weeks, remove it and cut into small pieces.

Dolma: recipe Armenian

Prepare this delicious dish, which has unforgettable taste and uniqueness. Armenian dolma – dish, stuffed beef grape leaves. To prepare your products:

1. Lamb and beef-0.5 kg.

2. Large onions-2 heads.

3. Medium carrots-1 PC.

4. Parboiled rice-100 gr.

5. Grape leaves – a landmark on the mince.

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

Of these ingredients make a stuffing as for cabbage rolls. Through a meat grinder and grind up lamb, beef, onions, and carrots grate on a coarse grater. Boil the rice until ready.

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

Mince wrapped in the leaves to get the envelope. When they formed the leaves with minced meat, lay them on the bottom of the pan. Cover with a saucer, so as not turned around and lost form leaves. Fill the dish with water. To only covered dolma. Boil need no more than 40 minutes on a slow fire.

Now turned out to Armenian dolma, which is ready to eat. However, it was not fresh, sprinkle with herbs, pour over the cream and serve.

Khorovats vegetables

Armenian cuisine is famous for its spicy and unusual taste. The same can be said about this dish, as khorovats. The recipe is simple and available to every owner. This salad is often served barbecue. To prepare it you'll need products:

1. Eggplant-4 PCs.

2. Sweet pepper-3 PCs.

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

4. Chili pepper-1 PC.

5. Garlic - 1 head.

6. Cilantro – 10 leaves or to taste.

7. Vinegar – approximately 15 ml.

8. Vegetable oil, salt, pepper –to taste.

Peppers, eggplant and tomatoes baked on the coals, peel, cut into small pieces and put in a bowl.

Chili Pepper, garlic, and cilantro finely chopped and pour into the same container. Pour salad vinegar, vegetable oil and add all the necessary spices to taste.

The Armenian national dishes are often served with this salad. It has a little spice, acid and sweetness. It turns out the original salad with a spicy taste.

Wspaper: a recipe

The Armenian national dishes loved by many, so we offer you to familiarize yourself with the soup wspaper, which is very easy. To prepare this product:

1. Lentils-100 gr.

2. Rice – 50 p.

3. Raisins or dried apricots-50 grams.

4. Walnuts-0,5 article.

5. Black polka dot – 5 pieces.

6. Greens-1 bunch.

First, cover the lentils with cold water and boil until tender. Then put rice, pre-soaked raisins, nuts, black polka dots. Let them boil until then, until the rice is ready.

Then, add salt, put the herbs, boil for 3 minutes and turn off the burner. Let stand, and serve.

Tips experienced cooks

As a rule, Armenian national dishes are famous for their sharpness. So try not to forget the hot pepper that adds a spicy and sharp taste.

However, if you want a milder dish, then hot pepper, remove the seeds. After all, they give a sharpness.

Don't forget about the condiments such as cilantro, thyme, coriander. These are condiments that are added to the Armenian national dishes. They add originality, piquancy, and originality.

Conclusion

As you can see, there are complex manufacturing technology. However, if you try to cook at least one dish, you will realize that it is worth it to work hard. Because each recipe is unique and original in its own way.

Delight and surprise their guests and households with new recipes that will leave a lasting impression.