Eggplants with garlic stuffing
Ingredients for 200 grams of aubergines: 5 grams of garlic, 50 grams of tomatoes, 5 grams of dill and cilantro, 50 grams of parsley and celery roots, pepper, salt to taste.
Preparation. Eggplants we shall clear from pedicels, we shall remove a cuticle, then on the one hand we will make a longitudinal incision and we shall remove a pulp with the spoon. Eggplants put in salted water for 10 or 15 minutes, take them out and squeeze.
Let's cut the eggplant pulp, add chopped garlic, well-washed and finely chopped dill, coriander, parsley root and celery. Sprinkle with pepper, salt, mix and fry in vegetable oil. Prepared aubergines fill this filling and put into a frying pan with the incised side up, with the already heated vegetable oil. Add the peeled and sliced tomatoes, salt, pour water on a serving - 20 grams, sprinkle with dill, coriander, cover with a lid and stew for 5 minutes. Serve eggplants in a hot form, pouring the sauce, which was formed during the fire.
Pea nutlets
Ingredients: 80 grams of peas, 30 grams of walnut kernels, saffron, 1/5 cardamom, 30 grams kishmish, ¼ teaspoon ground cardamom, infusion of saffron 2 or 3 drops.
Preparation. Peas will be soaked in cold water for 4 or 5 hours, then in this water we will boil, we will salt water. Peas let's go through the meat grinder, add chopped walnuts. Let us infuse the saffron infusion, cardamom, sultana, mix to a homogeneous mass and form balls with walnuts. We serve on the leaves of parsley.
"Armenia" salad
Ingredients: 4 cucumbers, 4 tomatoes, a bunch of green parsley and greens basil, a pinch of black ground pepper, salt to taste.
Preparation. Wash the tomatoes and cucumbers into thin slices and lay them on a plate in alternating rows. We cut one cucumber along into 4 parts and put it in the middle of the salad. On the upper notched parts of the cucumber we will put on bells, which we will turn from thin circles of a cucumber. Let's salad the salad, pour a little pepper into the bells. We'll decorate with basil and parsley greens, give bells a bell-shaped bells.
Armenian sauce
Ingredients: potatoes, meat, onions, vegetable oil, carrots, a mixture of oriental spices.
Preparation. Cut the meat into small pieces and fry it in a saucepan, where everything will be cooked in vegetable oil. Add the onion, a tablespoon of boiling water and simmer on a high fire until golden brown, three minutes. Add the carrots, cut into strips, and stew for another minute 3.
We cut the potatoes into cubes, put them in a saucepan, pepper, salt, pour boiling water, so that the water covers the food by 2 fingers higher, bring it to a boil and put it on a slow fire. Cook until the potatoes are ready, and 5 minutes before the meal is seasoned with spices. They can be bought in the market, where they sell seasoning for pilaf, for shurpa, for soups, they will all fit.
Salad "Petrovich"
Ingredients: a can of kidney beans in tomato, 1 bunch of cilantro, parsley, dill, salted suluguni cheese to taste.
Preparation. Greenery finely chopped. Cheese grated on the grater. Crab meat finely chopped. Eggs vzobem and fried eggs, then fried eggs into 4 parts and cut into thin strips. All the mix.
"Yerevan" salad
Ingredients: 4 tomatoes, 2 sweet peppers, 2 onions, 1 teaspoon 3% vinegar, 1 bunch of parsley, basil, coriander, a pinch of black ground pepper, salt to taste.
Preparation. Sweet peppers, cucumbers, tomatoes we will wash. Cucumbers cleanse from the skin, the pepper cut the stem and remove the core, clean the onion. Prepared vegetables, cut into circles, greens washed and finely chopped. In the salad bowl we will lay the tomatoes in layers, sweet pepper, cucumbers, sprinkle with ground pepper, salt, put onions on top. Pour the salad with vinegar and sprinkle with herbs.
Rolls of chicken breast
Ingredients: leek, basil, dill, parsley, sweet pepper, prunes, Adyghe cheese.
Preparation. Chicken breast a little otobem, add greens, pepper finely chop, prunes, Adyghe cheese and mix everything. Prepared forcemeat stuff the breasts, turn them into small rolls, tie them with leeks and fry in a pan until completely ready.
Pilaf "Ararat"
Ingredients: 800 grams of apples, 900 grams of quince, 300 grams of butter, 200 grams of raisins, 100 grams of almonds, 100 grams of dried apricots, 50 or 100 grams of alcohol.
Preparation. Prepare rice from rice, transfer the pilaf to a dish, attach a slideshape, lay the rows of baked quince, apples. We shall enclose the fried in oil purified almonds, dried apricots and raisins. We will decorate the pilau with fresh apples, in which we make grooves. In them we will pour alcohol. When serving the pilaf, turn off the light, light the alcohol poured into apples.
Meatloaf in Armenian style
Ingredients: 600 grams of beef, 4 eggs, 80 grams of fattened fat. 4 cloves of garlic, 2 tablespoons of tomato puree, 1 pinch of red and black ground pepper, 1 bunch of parsley greens, butter for lubrication, salt to taste.
Preparation. We will clean beef from fat and tendons, beat off with a wooden hammer until the meat looks like a dough-like mass. After that, we'll sprinkle it with black pepper, salt and more. When it becomes a viscous consistency, we will spread out on the board a layer of 1.5 or 2 centimeters. On a layer of meat in turn, we lay out pieces of fattened fat, halves of boiled eggs, garlic cloves.
Sprinkle with red pepper, salt and wrap it in a roll, wrap it in a thin twine. Put the roll into the saucepan, pre-oiled, top with tomato puree and put in the oven. To roll evenly fried, every 10 or 15 minutes, turn, and pour the juice, which was formed after roasting. The finished roll is cooled, cut into circles, laid on a plate or dish, decorated with greens.
Marinated Garlic in Armenian "Tsarsky"
Ingredients for brine: 1 liter of water, 45 grams of salt.
Ingredients for marinade: juice of white grapes, 3 membranes of walnut. 2 buds of cloves, 4 peas of black spicy pepper, 8 peas of black pepper, 100 grams of grape vinegar 9%, 45 grams of sugar, 45 grams of salt, 1 liter of water.
Preparation. Freshly digested garlic, put in a shaded place, do not cut the tops and roots and dry it for 15 days. After drying, we cut off the rosette, tops, leave a shank length with the thickness of your index finger. We put the garlic heads in an oak tub, fill it with non-boiled cold water, and cover it with a clean rag for the day.
After a day, remove the top layer of husks from the heads, rinse the heads in cold waters three times. Densely we will put them in vessels with a wide throat, in which we shall pickle. For this, glass or clay containers are suitable. We will pour the vessels to the brim with salt brine. Brain in this brine for 24 hours. Every day we change the water, so we do 21 days. On day 22, we will salt the last pickle and fill it with a cold marinade. Tie the neck with a clean rag and hold garlic for 15 days indoors.
After 15 days, we empty the marinade in empty dishes and keep it in the cold for 7 days. When we salt marinade, we will fill garlic for 7 days with grape juice. After 7 days, pour the grape juice and fill it with a cold marinade. After 5 days, the garlic is served to the table.
Shovels from pork
Ingredients: 3 kg of pork, 3 or 3.5 m of porcine guts, 400 grams of pork fat, 5 or 6 cloves of garlic, 500 grams of pomegranate, black pepper, salt.
Preparation. Pork is washed, cleaned of tendons and films, cut into pieces and passed through a meat grinder along with the fat. Add the minced pepper, salt, pomegranate seeds, crushed garlic and mix everything. Guts are washed in cold water, cut into pieces about 100 or 120 centimeters long. We turn them inside out, we rub them with salt and leave for 5 or 10 minutes, then we will well wash several times in cold and hot water and tie it at one end.
Fill the intestines with cooked minced meat, every 15 or 20 centimeters, twist it like a bunch of sausages so that they can not unwind. When the shell of the intestines is filled, tie up, loose the second end. Before preparation, cut with scissors into pieces for 1 or 2 sausages. Roast the sweets on melted butter or hot pork fat. They can be strung on a skewer for 2 pieces per serving or made in the form of a horseshoe. And fry over hot coals.
To the baths we serve sour and sharp sauces, for example, horseradish sauce, pomegranate, tkemali.
Council. Shovels are eaten with corn tortillas or with rye bread, various side dishes, marinades and pickles are served - marinated green pepper, salted green tomatoes, pickles and sauerkraut. The baths are served with a good port and vodka.
Sauerkraut in Armenian
Ingredients: 60 kilograms of cabbage, 1.1 kilograms of garlic, 3, 5 kilograms of carrots, 1.5 or 2 kilograms of roots - celery, coriander with tops, 25 pieces of bell pepper, 7-8 pieces of sweet pepper, 300 or 400 grams cherry leaves. One kilogram of beet, 10 or 15 pieces of bay leaf, 2 pieces of cinnamon, 1.4 or 1.6 kilograms of salt.
Preparation. Cut the cabbage from the coverslips, rinse it in running water and cut the head into 2 or 4 parts. The heads of garlic are divided into denticles and soaked in warm water for an hour and a half, then cleaned. Carrots clean and cut into circles. Pepper and we remove the stems. We peel the roots from the peel, wash, cut along 2 or 4 parts. We will wash the leaves of the cherry. We will wash the beets, cleanse them, cut them into thin plates.
At the bottom of the barrel we lay the leaves of cherries and cabbage, then in dense rows we put cut cabbage. Between the rows we put the same parts of pods of bitter pepper, beet plate, carrot circles, roots, garlic. The top layer of vegetables is covered with cabbage leaves, and then with a cloth, we put the load on top. Then the vegetables are poured with a cooled marinade 4 or 5 centimeters above the laid vegetables. We prepare 30 liters of marinade for 50 kilograms of cabbage. 29 liters of water is heated to a boil, add spices, we cool the marinade and fill it with a barrel. 5 days the barrel is kept at room temperature, until fermentation begins, then we transfer it to the cold.
Ketchch fish
Ingredients: 1 kilogram of fish, (fillet with skin), 5 pieces of onions, 100 grams of butter, 4 tomatoes, 4 sweet peppers, half a glass of white grape wine. 100 grams of simple dough, ½ teaspoon ground tarragon greens, ½ teaspoon red ground pepper, 6 pieces of Jamaican peas, 10 pieces of black pea pepper, salt to taste.
Preparation. Onions are cut into half rings, sweet peppers are cut into strips, tomatoes are slices. We put oil on pottery, lay onions, sweet peppers, tomatoes, pepper, salt, then we put the fish cut into large pieces. Along the layers of vegetables, sprinkle with salt, spices, greens, fill it with wine, cover the dishes with a lid and rub the edges with a batter. Bake the kuchuch in the oven for 30 or 40 minutes
Nshablit
Ingredients: 200 grams of butter, 2 cups of wheat flour, 300 grams of sour cream, 300 grams of sugar, a glass of salt, a teaspoon of soda, vanilla sugar, citric acid.
Ingredients for the dough: 250 grams of wheat flour, 500 grams of almonds, 675 grams of sugar. Half a cup of water, 2 egg whites.
For syrup: 4 tablespoons of sugar, 2 tablespoons of water.
Preparation. In the saucepan, heat the water, then put in the sugar. We bring the syrup to a boil, stir until the sugar dissolves. Let's cool a little and add half of the almonds passed through the meat grinder.
We'll shoot the egg whites, whisk continuously, let's syrup. The mass is heated on low heat for 15 minutes, stirring, then cooled to room temperature. In the mass, gradually add flour and knead the dough for 10 minutes, until the mass becomes homogeneous.
Using a spoon, put from the dough into a greased baking tray and sprinkled with flour, lozenges weighing 30 grams. In the center of the flat cake we put the core of peeled and dried almonds. Bake the nschablit at a temperature of 180 degrees Celsius, 30 minutes, then cool. From sugar and water we will weld syrup and smear this syrup with biscuits.
Basturma meat
Ingredients: 10 kilograms of boneless beef, 13 grams of saltpeter, 1 kilogram of salt, 500 grams of cumin, 600 grams of garlic, red pepper to taste.
Preparation. The flesh of the dorsal part and the cutting of the beef carcass shall be cut into pieces of 30 * 12 * 6 centimeters, put into bowls in rows, poured with a mixture of saltpetre and salt, cover with a cloth and leave for 2 days, then we shift the meat so that the top layer is below, and leave for 2 days. Meat with a bit of cold water and dried on a wooden grate.
Prepared meat lay out on the table with a cloth, the edges of the fabric tightly tighten, put the board on the fabric, and top down with an oppression. Leave for 5 hours, then change the fabric and leave for 12 hours. At the end of pressing, the meat is tightly tied with twine and hung for drying for 12 hours in the shade. To touch the meat should be dry.
Seeds of caraway we'll sort out, we'll rinse and cringe. Garlic clean and rastolch. Red ground pepper, garlic, cumin mixed, add water, so that the mixture in a consistency resembled sour cream. We cut the pieces of dried meat with a thin layer of prepared mixture, packed in rows in a container and held for 4 days. Then we take the meat out, cover it again with a mixture, put it in a bowl and hold it for 3 or 4 days. The operation will be repeated 3 times. We will remove the prepared meat and hang it in the shade.
Now we know how to prepare Armenian recipes for a snack dish. Try to cook and you will like recipes of dishes of Armenian cuisine.