Armenian national dishes are distinguished by a special piquant taste and unusual pungency. The cooking technology, although time-consuming, but subsequently you can please your guests with unusual dishes. In the article we will consider some interesting recipes.
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 cook Armenian kebab, you will need the ingredients:
1. Fresh lamb - 1 kg.
2. Large onion - 4 heads.
2. Ketchup - 200 ml.
3. Mayonnaise - 200 ml.
4. Lemon - 200 gr.
5. Large tomatoes - 3 pcs.
6. Dill - 1 bunch is small.
7. Salt, ground pepper - to taste.
8. Tkemali sauce - 150 ml.
First you need to chop the onion rings, then sprinkle it with lemon juice. Leave the marinade separately. Finely chop the dill and set aside for a while.
While the onion is pickled, we are engaged in cutting meat. It can be cut into squares about 3 * 3 cm. Now pour the pickled onions to the meat. Salt and pepper to taste. Then you need to squeeze out the whole lemon juice. Mix well and leave the meat to stand for 30 minutes.
Then we smear the meat with onions with ketchup, mayonnaise, tkemali sauce. Pour dill, finely chopped tomatoes into the same container. Mix well and leave to marinate. To make the meat more juicy and tasty, keep it in the refrigerator for 12 hours. Typically, the dish is infused in the refrigerator.
As you can see, the Armenian kebab is prepared simply. There is nothing unusual, but the meat is very tender and tasty. Now it remains to go into nature and fry meat on skewers.
Jerky cooking
Want a delicious and original dish? Then Armenian beef jerky is what you need. Prepare these foods:
1. Meat (beef) - 1 kg.
2. Coarse 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 you wish, you can add others to your taste. From meat, it is advisable to take a tenderloin without bone. Clean it of films, veins, etc. The pieces of beef should be large. Focus on the container where you will cook the meat. Everything needs to fit.
Sprinkle the meat with 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 it for an hour longer, that's okay. Do not close the meat container. After 7 hours, remove the meat, clean it well from wet salt. It must be wiped well and dry. Then again, fill with the rest of the salt and refrigerate without closing the container.
When the beef stays again for 7 hours, remove, thoroughly clean from salt, wipe dry. Prepare the mixture. Finely grind the bay leaf, place on a clean plate, pour the remaining spices there and mix.
The meat cleared of salt must be rolled in a spicy mixture. It should be a thick layer of spices on beef. Now wrap the meat in a cotton cloth, tie it with a rope or thread and put it in the refrigerator again for 14 days. Do not close the container. When the fabric is wet, change it. Add spices in parallel. Change the fabric as it gets wet for two weeks.
Now the beef jerky is ready to eat. After two weeks, take it out and cut it into small pieces.
Tolma: Armenian recipe
Prepare this delicious dish that has an unforgettable taste and uniqueness. Armenian dolma is a dish where grape leaves begin with minced meat. To prepare it, you need products:
1. Lamb and beef - 0.5 kg each.
2. Large onion - 2 heads.
3. Average carrot - 1 pc.
4. Steamed rice - 100 gr.
5. Grape leaves - a reference for minced meat.
6. Spices (salt, ground pepper) - to taste.
From the above ingredients, we make minced meat, like cabbage rolls. Grind lamb, beef, onion through a meat grinder, and grate the carrots on a coarse grater. Boil rice until cooked.
Now we mix all the products in one container, add spices and leave for a while. Meanwhile, we are preparing grape leaves. Rinse them with running water, soak in boiling water for 5 minutes.
Wrap minced meat in leaves so that it turns envelope. When the leaves with minced meat are formed, put them on the bottom of the pan. Cover with a plate on top so that the leaves do not turn around and lose their shape. Pour the dish with water. So that only tolma is covered. Cook for no more than 40 minutes over low heat.
Now we have an Armenian tolma, which is ready for use. However, so that it is not fresh, sprinkle with herbs, pour sour cream and serve.
Horowac from vegetables
Armenian dishes are famous for their spiciness and unusual taste. The same can be said about such a dish as Horovac. The recipe is simple and accessible to every housewife. This is a salad that is most often served with barbecue. To prepare it, you will need products:
1. Eggplant - 4 pcs.
2. Sweet pepper - 3 pcs.
3. Tomatoes (large, not sour) - 5 pcs.
4. Hot pepper - 1 pc.
5. Garlic - 1 head.
6. Cilantro - 10 leaves or to taste.
7. Vinegar - approximately 15 ml.
8. Vegetable oil, salt, ground pepper - to taste.
Bake sweet peppers, eggplant and tomatoes on charcoal, peel, cut into small pieces and put in a bowl.
Hot peppers, finely chop the garlic and cilantro and pour into the same bowl. 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 bit of spiciness, acid and sweetness. It turns out an original salad with a spicy taste.
Repnapur: recipe
Many people like Armenian national dishes, so we suggest you familiarize yourself with the delicious soup, which is very easy to prepare. 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. Greens - 1 bunch.
First of all, fill the lentils with cold water and boil until cooked. Then put rice, pre-soaked raisins, nuts, black peas. Let cook until rice is cooked.
Then salt, put greens, boil for 3 minutes and turn off the burner. Let it brew - and you can serve it.
Experienced Cooking Tips
As a rule, Armenian national dishes are famous for their spiciness. Therefore, try not to forget about hot pepper, which adds a piquant and pungent taste.
However, if you want a softer dish, then remove the seeds from the hot pepper. After all, they are the ones that give sharpness.
Do not forget about seasonings such as cilantro, thyme, coriander. These are seasonings that are added to Armenian national dishes. They give originality, piquancy and uniqueness.
Conclusion
As you have seen, there are sophisticated cooking technologies. However, if you try to cook at least one dish, you will realize that it is worth the effort. After all, each recipe is unique and original in its own way.
Please and surprise your guests and family with new recipes that will leave a lasting impression.