Armenian cuisine - 39 cooking recipes

Housewives take a long time to prepare for a home-cooked meal - most of the dishes here are complex and labor-intensive. Meat is often processed in three stages - fried, baked, stewed. Vegetables or greens (large leaves) are stewed, stuffed, and ground into a paste. They respect nuts, peas, lentils (all legumes), rice, wheat, spelled. Cereals are cooked with melted butter and herbs, and finely chopped poultry is added to them during the process. This is the type of oil that is mainly used, while vegetable oils are used to make some vegetable oils or to dress delicious salads. Armenians like sesame. They raise livestock, so there is an abundance of milk, fermented milk products and cheeses on the tables. Fermented milk products - matsun and buttermilk. They are used to make zhazhik and chortan. Condensed milk is called seroc. These simple and tasty products are found in every home. And cheese. White ones, like feta cheese, are held in high esteem, but cheese makers also produce hard types - moldy, wicker. A favorite in every home is tolma. The filling (lamb, rice and herbs) is wrapped in a grape leaf. Lenten (pasuts) tolma is prepared with lentils. Bozbash, kyufta, khirovats, basturma, tzhvzhik and amich are the most familiar dishes of Armenia. They love pumpkin. Lahmadzho – flatbreads with meat. They are popular in the Caucasus and the Middle East. It is believed that their homeland is Armenia.