Armenian national dishes are distinguished by their specialsavory taste and unusual sharpness. The technology of preparation, although time consuming, but later you can please your guests with unusual dishes. The article will look at some interesting recipes.
Armenian shashlik: iki-bir
This is a very tasty dish, where meat is obtained as juicy, and with a special savory taste. In order to cook Armenian shashlik, you will need ingredients:
1. Fresh lamb - 1 kg.
2. A large bow - 4 heads.
2. Ketchup - 200 ml.
3. Mayonnaise - 200 ml.
4. Lemon - 200 gr.
5. Large tomatoes - 3 pcs.
6. Dill - 1 bunch small.
7. Salt, ground pepper - to taste.
8. Tkemali sauce - 150 ml.
You must first chop the onion into rings, then sprinkle it with lemon juice. Leave the marinade alone. Dill finely chop and set aside for a while.
Пока лук маринуется, занимаемся нарезкой мяса.It can be cut into small squares of about 3 * 3 cm. Now pour the marinated onions to the meat. Salt and pepper to taste. Then you need to squeeze out all the lemon juice. Mix well and leave the meat for 30 minutes to infuse.
Next we smear the meat with onion 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. As a rule, the dish is infused in the refrigerator.
As you can see, the Armenian kebab is cooked simply. There is nothing unusual, and the meat is very tender and tasty. Now it remains to go to nature and fry the meat on skewers.
Cooking jerky
Want a tasty and original dish? Then dried beef in Armenian is what you need. Prepare the following products:
1. Meat (beef) - 1 kg.
2. Coarse salt - 1 kg.
3. Coriander - 1 tbsp. l
4. Bay leaves - 5 pcs.
5. Ground black and red pepper - 1 tbsp. l
The main spices are listed, if desired,You can add others to your taste. From meat it is desirable to take a tenderloin without bone. Peel it from films, veins, etc. The pieces of beef should be large. Focus on the tank where you will cook the meat. It is necessary that everything fits.
Pour 0.5 kg of coarse salt into the meat so that it isnot translucent. Now put it in the fridge for 7 hours, no less. If you hold for an hour longer, do not worry. Do not close the meat container. After 7 hours, remove the meat, clean it well from wet salt. It is necessary to wipe it well and dry. Then add the rest of the salt again and put it in the fridge without closing the container.
When the beef is standing again for 7 hours, removethoroughly clean the salt, wipe dry. Prepare the mixture. Spray the bay leaves finely, place in a clean plate, pour in the rest of the spices and mix.
Очищенное от соли мясо необходимо обвалять в spicy mixture. The beef should have a thick layer of spices. Now wrap the meat in a cotton cloth, tie it with a rope or thread and again put in the refrigerator for 14 days. Do not close the container. When the fabric is soaked, change it. In parallel, add spices. Fabric change as getting wet for two weeks.
Now dried beef is ready to eat. After two weeks, take it out and cut it into small pieces.
Talma: a recipe in Armenian
Prepare this tasty dish that has an unforgettable taste and uniqueness. Armenian dolma is a dish where grape leaves are stuffed with minced meat. To make it you need products:
1. Lamb and beef - 0.5 kg.
2. Onions large - 2 heads.
3. Carrots average - 1 pc.
4. Steamed rice - 100 gr.
5. Grape leaves - a landmark on the stuffing.
6. Spices (salt, pepper, ground) - to taste.
Of the above ingredients make minced meat, as on the stuffed cabbage. Grind mutton, beef, onions through a meat grinder, and carrots need to be grated on a large grater. Boil rice until tender.
Now we mix all the products in one container, add spices and leave for a while. In the meantime, prepare grape leaves. Rinse them with running water, soak with boiling water for 5 minutes.
Mince wrapped in leaves so that turned outenvelope. When the leaves are formed with minced meat, lay them on the bottom of the pan. Top cover with a plate so that the leaves do not unfold and not lose their shape. Pour the dish with water. To just covered tolma. Boil need no more than 40 minutes on low heat.
Now we have Armenian dolma, which is ready for use. However, so that it was not fresh, sprinkle with herbs, pour sour cream and serve to the table.
Khorovats from vegetables
Армянские блюда славятся своей остротой и unusual taste. The same can be said about such a dish as horovats. Its recipe is simple and available to every hostess. This is a salad that is most often served with kebabs. For its preparation will require products:
1. Eggplant - 4 pcs.
2. Sweet pepper - 3 pcs.
3. Tomatoes (large, not sour) - 5 pcs.
4. Hot peppers - 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.
To bake sweet pepper, eggplants and tomatoes on coals, peel, cut into small pieces and put in a bowl.
Pepper, garlic and cilantro finely chop and pour into the same container. Pour the salad with vinegar, vegetable oil and add all the necessary spices to taste.
Armenian national dishes are often served with this particular salad. It has a bit of spice, acid, and sweetness. It turns out the original salad with a savory taste.
Repupture: recipe
Armenian national dishes are loved by many, so we suggest that you familiarize yourself with the Vinnagur soup, which is cooked very easily. To do this, prepare the products:
1. Lentils - 100 gr.
2. Rice - 50 p.
3. Raisin 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 waterand boil until tender. Then put there rice, pre-soaked raisins, nuts, black peas. Let cook until rice is ready.
Then add salt, put greens, boil for 3 minutes and turn off the hotplate. Let it brew - and can be served.
Advice of experienced chefs
As a rule, Armenian national dishes are famous for their sharpness. So try not to forget about the hot pepper, which adds a piquant and spicy taste.
However, if you want a softer dish, then remove the bones from the hot pepper. After all, they give the sharpness.
Do not forget about such seasonings as cilantro, thyme, coriander. These are seasonings that are added to Armenian national dishes. They give originality, piquancy and uniqueness.
Conclusion
Как вы убедились, есть сложные технологии cooking 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 households with new recipes that will leave an indelible impression.
