Best dishes of Armenian cuisine that you should try

Armenian top dishes

Armenian dishes are outstanding by their exceptional spicy taste and spiciness.

For cooking, Armenian culinary masters use about 300 species of wild herbs and flowers, which they use as seasonings or even the base dish.  Gardman Tour offers to get acquainted with Armenian cuisine food recipes, which are not only traditional in Armenia but loved in divers countries.

Harissa

Ingredients: 1 chicken weighing 1 kg, 500 g of wheat grits, salt.

Preparation of Harissa: Soak the wheat cereal. Boil the chicken, remove it from the broth, separate the meat from the bones and cut into pieces. Pour the soaked wheat grits into boiling broth, put the pieces of meat back and cook with occasional stirring over low heat until the products turn into a homogeneous thick mass. Prepare the dish with salt and mix. Harissa is served with onion with ground cinnamon and melted butter.

Gata

Gata is one of the exquisite Armenian desserts. What will be required for preparing Gata?

Ingredients: 300 g butter, 3 cups of flour, 1 egg, 1 protein, 1 cup of kefir, 1 teaspoon of soda, vanilla. Filling: 1 cup of baked butter, 2 cups of sugar, 3 cups of flour.

Preparation of Gata: Chop oil, flour, soda, vanillin, add eggs, kefir, knead the dough and refrigerate for several hours. Prepare several layers with a thickness of 1 – 1.5 cm, put the stuffing and roll up a roll. Spread on top of the product egg and prick with a fork. You can cut the rolls with a figure knife into pieces 3 to 4 cm wide. Bake until golden brown.

Basturma

Ingredients: beef (tenderloin) 540 g, onion and green onion 100 g each, vinegar 3% or lemon juice 60 g, greens, pepper, salt to taste.

Preparation of Basturma: Cut the tenderloin from the film, cut into pieces weighing 40-50 g, put in a china or earthenware dish, salt, and pepper, append vinegar, finely chopped onion and mix.

Then cover the dish with meat and place in a cold place for 5-6 hours. Prepared marinated meat strung on skewers and fry until cooked over hot (without flame) coals.

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