home » Cloth » Armenian dish made from dough and cheese. Armenian cuisine: cooking recipes with photos

Armenian dish made from dough and cheese. Armenian cuisine: cooking recipes with photos

Immersing yourself in a new culture without trying local dishes is like visiting the Louvre and not seeing the Mona Lisa. Local cuisine in any country is an inseparable part of the culture and history of the nation and this land. It can tell a lot about the specific characteristics of the people living in this country, about their traditions and customs. The nearly 2,000-year-old Armenian cuisine is no exception, as it includes dishes for every color and taste - from a variety of meats to strictly vegetarian dishes.

If you are in Armenia on a short visit, you definitely won’t have time to get acquainted with all the culinary traditions of Armenian cuisine. Especially for you, we have prepared a list of dishes that you must try during your stay in the country.

Tolma

Armenians are big fans of meat, and often like to carry out various “manipulations” with it in the kitchen. They have long been known as masters of making minced meat dishes and all kinds of stuffed dishes in general. Perhaps this is why “tolma” (often pronounced “dolma”) is the queen of Armenian cuisine. Tolma has two versions - meat, rice, seasoned with spices, wrapped in grape leaves (served with matsoni - fermented milk yogurt in which garlic is mixed), and the second version is “summer tolma”, made according to a similar recipe, but wrapped in cabbage leaves and placed in tomatoes, eggplants, apples. Sounds tempting, doesn't it? If you've already been tempted by the delicious tolma, we have good news for you: Tolma is held in Armenia every May, so don't hesitate to visit it during your visit at this time of year.

Khorovats

Trying juicy pork barbecue, or khorovats, with an alluring aroma, will be tempting even for those who do not have time, because it is the “king” of Armenian cuisine. Classic khorovats is made from meat fried on skewers. In the best traditions of Armenian cuisine, khorovats is often prepared with a bone in the meat. Armenian kebab is mainly served with crispy potatoes, sliced onions and Armenian traditional bread - lavash. Tempting? Still would! But it will be even more attractive when you find yourself on Proshyan Street, often called “Barbecue Street” of Yerevan, as it is generously lined with specialty restaurants specializing specifically in Khorovats!

Saved

An Armenian proverb says: “Lentil soups are for fasting days, yogurt soups are for holidays.” To lighten up your meat-filled lunches, try something a little lighter, namely sals. This is a classic Armenian soup made from matsoni, greens and herbs. Sometimes it is served with mint or cilantro. It will be a real pleasure to try hot spas on cold winter evenings, and cold ones in the summer heat. Spas is served both cold and hot: whether you try it on an October morning or a hot July day, spas are a great choice for a light lunch, lunch or dinner.

Arisa

If you are planning your visit to Armenia during the colder months (March or November), then you should definitely treat yourself to harisa. This is a puree soup made from roasted wheat and chicken or lamb. While your table is being served in the restaurant, you will definitely be told a heroic story associated with arisa. During the 53-day defense of Musa Dagh in 1915, it was this hearty dish that kept the Armenians alive. Today, hundreds of descendants of survivors of these events gather in the village of Musaler in mid-September and perform the ritual of preparing arisa to honor the memory of their heroic ancestors.

Gata

Gastronomic paradise, of course, cannot be complete without a delicious dessert that melts in your mouth. Are you ready to try delicious Armenian pastries? Then choose gata. This is a traditional Armenian dessert consisting of khoriz - a filling made from flour, butter and sugar. Gata, of course, is not uniform, and may include other fillings, such as walnuts. There are different varieties of this pastry: rounded and decorated (usually made in Garni and Geghard), and triangular without choriza, denser and sweeter (these are more popular in the areas around Lake Sevan). If you are interested in how this dessert of Armenian cuisine is prepared, you can visit the Ghats in October.

Armenia has acquired the status of the homeland of mouth-watering meat dishes over the past few centuries. In the old days, New Year's days were celebrated modestly. Meat dishes were prepared on special holidays and in cases where an animal was sacrificed to the gods.

Preference was previously given to dishes made from cereals and legumes. Today you can also meet those who observe a short week-long fast on New Year's days, which begins on December 30 and lasts until the evening of January 5.

Sputnik Armenia offers Top 5 traditional recipes for the Lenten menu for the New Year.

An obligatory guest on the New Year's table was “lenten dolma,” the recipe for which has survived to this day since pagan times. It is made from beans, lentils and chickpeas. The Armenians of those times believed that by sacrificing cereals and legumes to the gods, they received their blessing, and the next year's harvest would certainly be abundant and of high quality.

Ararat Hall

The New Year's table would not be complete without sweet bread with a surprise - "Tareatsa", in which they put a penny. Tradition says that the coin brings good luck to whoever lands it. This bread was also shared with livestock.

Each table was to be decorated with salads of beans and horse sorrel, and another special dish, “kchehash” (soup in a jug). Kchekhash is an interesting combination of cereal crops. Everything that was at hand was added to it, for example, legumes. The jug was placed in the tonir on New Year's Eve to simmer, and in the morning it was poured into bowls. Served with fried onions or butter. Our ancestors believed that the festive table should not be set more magnificently than usual. That is, only about two dishes could be added to the traditional diet.

Armenian dish "Khapama"

“Khapama” was also prepared on these days. This national dish is also considered a symbol of the wedding; it was prepared especially for the newlyweds. It contains rice, which was a rare ingredient, and therefore rice dishes were prepared only on special holidays. In those days, this dish was considered a luxury. Our ancestors could not afford excesses in food, since they lived according to the principle “eat to live, and not live to eat.”

In the old days there were no desserts in the form that can be bought in any store today. Previously, they used to give a sweet made with their own hands as a gift, which was called “Anushapur”. It, like other New Year's dishes, is prepared from wheat cereals with dried fruits and honey. Today you can find various variations of this dish. Seasonings are added to it, or mulberry or grape juice is added.

Look at Armenian dishes, what do you see? Generosity, variety, contrast, bright temperament, attention to detail.
❤An 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 flawlessly know how to wrap 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 khapama (stuffed pumpkin) is a decoration for the holiday table?
Which Armenian dish do you consider the most beautiful?
.

Autumn traditional assorted pickles.

There's cauliflower and regular white cabbage.
Just salt;
Place chopped cabbage inflorescences and slices of white cabbage (don’t use Dutch varieties, they are dry and tasteless) in an enamel pan or 3-liter bottle.
Garlic cloves, celery greens, bay, sweet peas, a few cloves of beets, carrots can be cut into strips or into bars, 2 tablespoons of coarse salt per 3 liter jar, a pod of hot pepper. Shake the jar, close and place in a warm place. After 10-12 days you can eat. Continue to store in a cool place.

One of my favorite pies

Curd pie "Peat"

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

Cut the butter into pieces and put in a bowl, add flour, sugar and cocoa. Grind everything into crumbs. The result should be a loose, slightly moist mass. Beat with a mixer into a homogeneous mass: eggs, sugar, flour, vanilla sugar, cottage cheese and sour cream.
A springform pan for baking (mine has a diameter of 24 cm)...

TRY 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, which are traditional among 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.
A completely different matter is “tsitsak” - salted hot, bitter pepper, which is salted in a separate barrel so as not to reduce the aroma of the remaining fruits. The dish “tsitsak” has become so popular that in Armenian colloquial speech fresh hot pepper is already called tsitsak.
It is also customary for some Armenian housewives to salt beet leaves, which give the rest of the pickles a pink tint.

Homemade burgers

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

Preparation:
1. Divide the loaf into two parts. Chop tomatoes, sausage.
2. For Caesar sauce, grind the dill in a blender, add a few spoons of mayonnaise, soy sauce, grated cheese and garlic to taste (for tenderness, you can add a couple of spoons of milk).
3. Spread the loaf with sauce, layer sausage and tomatoes, add a little cheese and bake in the oven for 10 minutes. Add lettuce leaves.

Topt Mikado

Ingredients:
Myka wheat (sifted) - 0.5 kg;
Butter - 0.4 kg. (0.2 in dough and 0.2 in kpem);
Sugar - 100 g;
Condensed milk (toffee or boiled) - 0.35 kg;
Sour cream - 150 gr.;
Kypinoe egg - 1 pc.;
Baking soda or baking powder - 1 tsp;
Salt - 1/3 tsp;
Kakao - 5-6 tbsp;
Ukcyc 9% - 1 tbsp.

Place the sour cream in a large bowl and add baking powder (or baking soda, ykcycom) and leave it alone for some time.
In a separate bowl, grind the softened butter with sugar and beat in the egg. Mix thoroughly (you can use a fork, you can use a mixer on medium speed).
Now we combine sour cream and butter in one container, as shown in the photo...

Pickled green beans

2 kg green beans (flat), others don’t work well with this recipe
2-3 green peppers
1-2 small heads of garlic
a few hot peppers or piri-piri sauce
you can also put 1-2-3 eggplants

Brine:
2 liters of water
100 g salt
Boil and cool.

Boil the beans in a saucepan with water for 1-2 minutes. You don’t need longer, otherwise they will be very soft afterwards.
Remove. Cool.
Throw the bell pepper into boiling water for a few seconds and remove.

Place the beans in an enamel pan in layers, arranging them with pepper halves, sprinkling with crushed garlic and finely chopped hot pepper or pouring over the sauce.
It turns out several layers.
Then pour cold brine over everything, cover with a plate and place the weight.
Ready in 4 days!
Place in a salad bowl, pouring vegetable oil.

Tsitsak

pepper 5kg
salt
parsley 3 bunches
garlic 2 heads
vinegar essence

The pepper needs to be washed and small cuts made on top with a knife.
Pour water into a large saucepan, pass the water through a filter, add salt.
Of course, it’s difficult with salt, but this time I weighed the salt and I got 600 grams.
In this case it is better to over-salt. Since from a lack of salt the pepper can spoil and during fermentation it will be soft, but mine like it when the pepper is crunchy.
And so put the pepper in the pan, place a large plate or the lid of an enamel pan on top of the pepper, but check that it is not broken. Press down everything with heavy pressure.

Leave the whole thing for a week, periodically checking how it is...

Armenian winter snack

Products:

1. Carrots - 200 gr.
2. Onion - 500 gr.
3. Bell pepper - 500 gr.
4. Tomatoes - 1 kg.
5. Eggplants - 750 gr.
6. Zucchini - 750 gr.
7. Garlic - 150 gr.
8. Parsley - 125 gr.
9. Large hot pepper

Brine:
1. Sunflower oil - 1 cup
2. Water - 1 glass
3. Vinegar essence - 1 tbsp. spoon
4. Sugar - 4 tbsp. spoons
5. Salt to taste

Prepare all vegetables, peel, wash and cut into cubes. Prepare brine, combine all ingredients.

First dilute the vinegar essence in a glass of water. Place all the chopped vegetables in a saucepan, add brine and stir.

Place the pan with vegetables on the fire.

Simmer for 1 hour from the moment of boiling, then put into sterilized jars and roll up.

An Armenian winter snack is something special, try this truly generous and rich-tasting winter treat!

TATAR-BORANI

Mix stiff dough: 1 kg flour, 3 eggs, 1-1.5 tbsp. warm water, a little salt. The dough should rest for 30-40 minutes. Divide the dough into 3-4 koloboks, roll out thinly, do not forget to sprinkle with flour. Cut into diamond or rectangle shapes. Bring water to a boil in a saucepan, add salt, and then our pieces of dough. When foam appears and the water turns white, then our diamonds are ready. Throw it into a dushlag, pour over melted butter (you can also add fried onions). Serve with matsun and garlic.

Bon Appetit | cordial

Salad with aveluka onions and nuts

Rinse dried aveluk (horse sorrel) in warm water, boil in salted water, drain in a colander, cool, squeeze --- finely chop ------ (I left the whole braids) --- In a separate bowl - in vegetable oil fry chopped onions, add finely chopped nuts, add prepared aveluk there, and fry for another 5-8 minutes---pepper--SERVE cold-----

For 100 grams of dried aveluk: 50 grams of onion, 50 grams of walnuts, 20 grams of vegetable oil, salt, pepper to taste---
You can also add garlic. vinegar, small slices of “ttu lavash”, or serve with skhtor matsun....
Well, it depends on who likes it......
Bon appetit..

Leninakansky salad

Thread eggplants, bell peppers, tomatoes onto a skewer and fry over hot coals (without flame). Peel vegetables and onions, add salt, arrange in rows and sprinkle with herbs... You can also cut the vegetables... pepper, add salt... and that’s it mix together...
Sometimes they add more
garlic, bunch / cilantro, basil /, vegetable oil and hot pepper.
Vegetables cooked on the grill will be an ideal appetizer for barbecue...... but it is also good as an independent dish.

For 50 grams of eggplant: 100 grams of tomatoes, 25 grams of onions, 25 grams of bell pepper, salt, black pepper, herbs to taste...

Wheat kufta with filling

Divide the meat, passed through a meat grinder, into 2 parts. Fry one part 1kg with finely chopped onion in oil, season with red and black pepper, salt and let cool, stirring the minced meat occasionally. Mix the other part of the meat 0.5 kg with ground wheat grits (bulgur), salt, black pepper, and pass through a meat grinder again. Form balls from the resulting mass, make a thin depression, that is, cups the size of your palm are molded, which are stuffed with filler, filled with cooled minced meat and rolled in the hand, they are turned into elongated bullets with sharp tails. The finished bullets are dipped in boiling water for ten minutes. SERVE with lemon halves, so that you can then cut the kofta and squeeze on them FOR...

Armenian marinated red pepper

peppers 3kg
water 1 liter
vegetable oil 250g
vinegar essence 50g
sugar 1 cup
salt 2.5 tbsp.
garlic 200g
bay leaf 4-5 pieces
peppercorns
3 bunches of celery (medium)

Remove the stem from the peppers, clean the inside of the pepper from veins and seeds, carefully remove the veins with a knife. Wash the peppers. Then I lay them out on a towel.

Boil water in a wide bowl, pour in vegetable oil, vinegar, sugar, salt, bay leaf and pepper. Let the marinade boil.

While the water is boiling, peel the garlic, wash the celery. The garlic can be cut into slices, or you can leave it whole, many people chop the celery, but I put them whole. Sometimes celery is replaced...

Armenian tomato sauce for the winter.

No store-bought ketchup, only delicious and authentic Armenian tomato sauce. It's not difficult to do. You just need to take good ripe tomatoes.

Not a single feast is complete without it. It goes well with meat, fish, potatoes, etc.
It is added to dishes instead of tomato paste. It is very fragrant.

You will need:
5 kg tomatoes
1 kg red bell pepper
1 head of garlic
2-3 tsp each ground cilantro seeds, fenugreek (chaman), saffron, hot pepper.

Cut the tomatoes into quarters (it’s better to take large ones), put them in a saucepan and let them simmer until the skins begin to peel off. Then set aside to cool (about an hour).

Cut the pepper into halves...

Khorovats (kebabs) made from summer vegetables - what could be more beautiful in summer?

The king 👑 of summer snacks and even a completely independent dish!
Particularly tasty, of course, on coals, with smoke. But we always prepared it in the kitchen, on the gas stove. You can cook it in the oven, but for me it’s not very good, it doesn’t have the same taste.
Whole vegetables are baked on a burner (eggplants), and peppers and tomatoes can be grilled in the oven. Remove charred skin using wet hands. Place a bowl of cold water nearby. Place all peeled vegetables in a deep bowl, chop with a knife (do not chop), add salt, hot pepper (you can bake the pod), purple basil, a little garlic, onion and cilantro.
The royal dish is ready. This is cooked together with meat shish kebab and it is always the vegetables that fly off the table first.

Khurjin

Let's reveal the secret of this bag!🕵 Khurjin, like the same handbag of the same name with which the Armenians went on a long journey, is filled with delicious vegetables and meat.🍖🌶🍅
* For 6 servings we will need
* Meat (pork, lamb, beef) - 300 gr.
* Onions – 1 pc.
* Carrots – 2 pcs.
* Eggplant – 1 pc.
* Potatoes – 6 pcs.
* Salt pepper
* seasoning for meat;
* Armenian lavash – 7 pcs.

Cut the meat into small pieces and fry it until cooked in a hot frying pan, without covering with a lid. But it is important not to dry out the meat. Then add finely chopped onions and carrots. Let's simmer a little.
Then add finely chopped peeled eggplant. Let's simmer a little. Then salt, pepper and...

🌰Aveluk with walnuts🌰

One of the types of sorrel, aveluk, growing on the territory of Armenia, is actively used in national cuisine. It is collected twice a year, woven into braids and dried in the open air.

400 g dried aveluk (sorrel)
200 g onion
150 g shelled walnuts
100 ml sunflower oil
salt, freshly ground black pepper
Untwist the dried aveluk, rinse in warm water, put in a pan with salted water and cook until fully cooked; then drain in a colander, let cool, chop finely. In a separate bowl, fry finely chopped onions in vegetable oil, add prepared aveluk, pepper, stir and continue frying for another 5-8 minutes.
Soak the peeled walnuts in warm water, remove the film, finely chop and add to the aveluk. Can be served either cold or hot (if served hot, it is better to use ghee).

Bon Appetit | cordial

Tursha

1 kg of wide green or yellow green beans at the stage of milky-waxy ripeness.
4 bell peppers.
4 young eggplants, preferably without seeds.
1 large hot pepper.
6-8 cloves of garlic.
Dill greens (or dry umbrellas).
Rehan (purple basil) greens.
300 ml cold water.
30 g salt.
Boil the beans, but without fanaticism. It should remain elastic. Over time, you will gain experience and will know when enough is enough.
Boil the eggplants until a fork sticks into the flesh with medium force, do not overcook them!
Boil the pepper. It must also remain elastic, otherwise it will simply fall apart during the tour.
Peel the garlic.
Place in a suitable enamel...

All the secrets of Armenian cuisine - dishes and drinks, step-by-step recipes for home use, a selection of gastronomic tours in Yerevan and the surrounding area, for those who are already packing their bags. A list of traditional dishes and products that you should not only order at local establishments, but also bring home - friends and family will thank you more than once!

1. Gastronomic excursions in Armenia

There is so much to try in this country and what recipes to take home with you. Gastronomic tours in Armenia include tastings at the Ararat Brandy Factory, lunches with barbecue, vegetable snacks, lavash and other hits of local cuisine.

3. Matsun, shish kebab and others

Let's briefly talk about the features of Armenian cuisine. What dishes and drinks are popular and loved in Armenia.

The cuisine of sunny and hospitable Armenia is one of the most ancient in the world. For example, these Caucasian people learned the secrets of baking about two and a half years ago! Most traditional Armenian dishes have a significant “age”, i.e. they have been prepared in the same way for several centuries. The culture and geographical features of the country also determined the menu of the nation, which includes a lot of meat, vegetables and herbs, and dairy products. The special taste and aroma of fresh products is added not only by unique local spices, but also by the methods of their preparation.

Throughout Armenia today you can see traditional ovens (tandoors), in which meat is baked, lavash is baked, and soups are cooked. Here are the most delicious dishes that have made Armenian cuisine so popular all over the world.

Meat

Dishes made from beef, lamb, pork, and poultry are very popular in Armenia. Local kebab (khorovats), kyufta (large meatballs), (dried beef in spices) are the “calling cards” of the national cuisine. The meat is prepared either in whole pieces or used as minced meat. For example, with chopped beef they make rolls from grape leaves - and with chopped lamb they make delicious lahmajun - a national version of pizza.

In the traditional cuisine of Armenia there are dishes made from several types of meat. For example, chicken and venison, cooked together, represent one of the oldest dishes of Armenian cuisine - arganak.

Each region has its own recipes and methods for preparing this or that type of meat, most of which have not changed for several hundred years and have been brought to perfection. There are more than twenty kebabs alone in the country!

Fish

The legendary Lake Sevan is not only a natural landmark of Armenia, but also a habitat for trout and. Of course, in the largest and most beautiful reservoir of the country there are many other fish, too, but it is precisely for the sake of ishkhan (royal fish) and its kebab that gourmets from all over the world come to the shores of the mountain lake. Other rivers and lakes of the country can also offer a rich catch, but trout (and river trout too) confidently leads among others.

The most unusual fish dish in the country is considered to be kutap - baked trout stuffed with rice and raisins.

Soups

People in Armenia love soups and prepare them with great skill. Here you can try both hearty and rich first courses, as well as light, refreshing ones.

Armenian “soup No. 1”, the most famous and popular. It is cooked all night from beef or pork legs, hardly salted and served fiery hot. Vegetarian soups are tasty and varied. Local housewives prepare wonderful spas with matsun. In the spring, stews are made from aveluk or mallow - wild herbs. Only in Armenia can you try first courses made from dogwood or rose hips; dried berries are used to make healthy soups in winter.

Snacks

A feast in any corner of Armenia begins with a variety of snacks. These can be eggplant rolls with nuts and herbs, a variety of salted vegetables, pies with meat or legumes. Salads are prepared from vegetables and herbs, and cereals are often added to ingredients from the garden. It could be lentils, bulgur, rice.

One of the most popular snacks in Armenia is made from spelled, a lot of greens and pickled cheese. An assortment of local cheeses is always present on the table as an independent snack.

Cheeses

It is believed that bread and cheese have been the basis of the diet of local residents for a long time. Matsun (sour milk) and various cheeses are served daily, on their own or as part of dishes. Traditional varieties of cheese are chanakh, chechil, motal. Each of them has a special recipe and method of preparation, which has been preserved for centuries. For some, special clay containers are used, for others, goat skins are used.

Armenian cheeses with herbs are very popular. For example, wild thyme is added to the famous motal.

Dessert

Desserts of Armenian cuisine deserve special attention. The “queen” of the sweet table is considered to be gata - a pie-cookie stuffed with flour, sugar, and butter. Simple ingredients are prepared so skillfully that they turn into a gastronomic masterpiece. Interestingly, each region of the country makes this sweet dish differently. Armenia offers sweet tooth lovers unique desserts made from fresh fruits. A popular option is alani. These are sun-dried peaches stuffed with a mixture of sugar, nuts, and spices.

Fruit pita breads are delicious - dried layers of pureed plums, apricots, and peaches. Another delicacy is sujukh, nuts in fruit syrup. Armenia is famous for its preserves and jams; here they are made from fruits, berries, nuts and flowers.

Pita

Armenia is considered the birthplace of lavash - thin unleavened bread baked in a special oven. It comes in white and black, the color being determined by the type of flour used. The Armenian traditional one is a large but very thin flatbread. It is not only present on the table at every meal, but is also a symbol of wealth and prosperity. At an Armenian wedding, lavash is even placed on the newlyweds’ shoulders. Many families maintain the tradition of baking this bread; the oldest woman in the family must knead the dough and send it to the oven.

Fresh lavash goes well with any dish. Sometimes it is used as a basis for all kinds of rolls, filled with filling, and some national dishes are supposed to be eaten using a piece of dry pita bread as a spoon.

Vegetables and fruits

The gifts of the generous Armenian land are served fresh, baked, or stewed. Eggplants, tomatoes, sweet and hot peppers, onions, and garlic are always present on the table. Vegetables served with nuts

Armenian cuisine is the oldest of all Asian cuisines. Her recipes are passed down unchanged from generation to generation. Armenian pastries occupy a special place of honor in it. The best recipes are presented below.

Armenian lavash

It is impossible to imagine Armenian cuisine without real lavash. There are a huge number of them on store shelves. But it will be much tastier if you make lavash yourself.

To do this you will need:

flour – 500 g;
water – 250 ml;
salt to taste;
butter or margarine – 30 g.

Cooking method:

Melt the butter.
Mix all ingredients thoroughly. Important: the water must be hot. Then the dough will be more tender.
If you have time, let the dough rest for 30 minutes. But you can start baking right away.
The secret of perfect lavash is its thickness: roll out the dough as thin as possible.
Each layer is fried over low heat in a frying pan.

Homemade pita bread can be used as a base for making rolls with many different fillings. For example: mix eggs, herbs, cheese, garlic and mayonnaise, wrap in homemade pita bread - an excellent snack is ready.

Matnakash

“Bread is the head of everything!” In Armenia this saying is as relevant as in the rest of the world. Homemade Matnakash bread is always on the table.

To prepare it, you will need:

a glass of flour;
dry yeast – packaging;
vegetable oil – 20 ml;
an incomplete glass of water;
salt and sugar as desired.

Cooking algorithm:

Mix the ingredients into a dough and let it sit for 60 minutes.
Gently roll out the risen dough into an oval or circle shape. Let it brew again for 40 minutes.
We make furrows in the dough, and then bake at 200 degrees for half an hour.

Fragrant homemade bread is ready to eat.

Gata (Kyata) Armenian

No Caucasian cuisine is complete without delicious sweets that will appeal to both children and adults. In Armenia, this is the Gata pie.

To prepare it, the following ingredients are required:

Dough:

butter – 100 g;
flour – 500 g;
yeast – 6 g;
water – 250 ml.

Filling:

flour – 600 g;
powdered sugar – 300 g;
butter – 300 g;
vanillin – 1 packet.

Cooking process:

First, prepare the dough: mix all the ingredients and leave in a warm place.
Make the filling: grind the butter and flour until smooth, add powder and vanillin. The filling should be crumbly, without lumps.
Divide the ripe dough into several equal parts. Roll out into layers no more than 2 mm thick. Then grease each one with oil. Place them on top of each other and roll them out again. We do this procedure 5 times.
Divide the resulting dough into 3 equal parts. From each we make a flat cake. Place the filling evenly in the center. We connect the edges of the cake. It is necessary to give the cake a round shape.
Lubricate with yolk. We pierce in several places.
Gata should be baked for 30 minutes at 190 degrees.

Add walnuts to the filling for flavor. This will give the pie a special piquancy.

Gata can also be made in the form of cookies. To do this, the resulting dough is rolled into rectangular layers, the filling is added in a thin layer and rolled into a roll. The roll is cut into equal small pieces. You can also bake it, reducing the cooking time to 20 minutes.

Baklava

The most popular sweet in Armenian cuisine is, of course, baklava. She is loved all over the world. Preparing the dessert is quite simple at home.

Required Products:

flour – 600 g;
sugar – 200 g;
butter – 1 pack;
sour cream - 1 jar;
honey – 350 g;
soda on the tip of a knife;
egg – 2 pcs.;
ground cinnamon – 1 tsp;
cardamom to taste;
vanillin – 1 packet;
walnuts – 2 cups.

How to cook:

Mix sour cream, butter (pre-softened), egg and soda. Stirring constantly, add flour in small portions. The result will be a soft, fluffy dough. It should sit for about 30 minutes.
Let's make the filling. Most walnuts are ground together with spices and sugar. A small part of the unchopped nuts remains to decorate the sweets.
Divide the dough into 4 equal parts. From each we make a thin crust. Take a baking dish with high edges. Lubricate generously with oil. Lay out layers of dough. Place the filling between them in even layers. Lubricate the top layer with yolk to get a beautiful color when baking.
Cut into diamonds or squares. We decorate each of them with walnuts.
Place the dessert in the oven for 15 minutes at 200 degrees.
After 15 minutes, take out the mold, repeat the cuts and pour in 100 g of melted butter. Place in the oven for another 40 minutes.
During this time we prepare the second filling. To do this, melt the honey, mix with a glass of water and half a glass of sugar.
After 40 minutes, remove the pan from the oven, cover with the second filling and let the delicacy cool and soak well.

Delicious aromatic baklava is ready. Enjoy yourself and make your loved ones happy!

Cake "Mikado"

Is it someone close to you who has a birthday, and the birthday person is a connoisseur of Armenian cuisine? Then this recipe will definitely come in handy for you!

Ingredients:

flour – 0.5 kg;
condensed milk – 1 can;
butter – 2 packs;
baking powder – 1 pack;
sour cream - 1 jar;
egg - 1 piece;
chocolate (preferably dark) – 1 bar;
cocoa powder – 4 tbsp. l.;
a glass of sugar.

Cooking process:

First, mix a stick of butter with half a glass of sugar and an egg until smooth.
Add baking powder and sour cream to the resulting mass.
Stirring constantly, add flour in small portions. Place the resulting dough in the refrigerator for half an hour.
Preparing the cream. To do this, add sugar and 1 spoon of cocoa to half a stick of butter. Place on low heat. Place the remaining butter, cocoa and condensed milk in another bowl. Mix the contents of the two plates thoroughly. Place the resulting mixture in the refrigerator.
Divide the dough into 10 parts. Roll out a thin crust from each one. Bake in the oven at 190 degrees for 2-3 minutes.
Grease the cakes with cream. The cakes should be warm.
Decorate with grated dark chocolate.
The cake should be allowed to brew at room temperature for 2 hours, and then it should be refrigerated for several hours. Then we trim the edges and cut the cake into diamond shapes, which are laid out on a plate in the shape of a star.

For those who like it sweeter, you can use boiled condensed milk for baking.

Armenian baklava at home (video)

Baked goods from Armenian cuisine are distinguished by their taste, aroma and tenderness. If a holiday is coming up, then by choosing these dishes as a treat, you will never go wrong and will definitely delight your guests with your amazing table.

Views