Бесплатный фрагмент - 77 Dishes from Armenia

Introduction

Armenian cuisine is a rich tapestry woven with centuries of tradition, cultural influences, and locally sourced ingredients. Situated at the crossroads of Europe and Asia, Armenia has developed a unique culinary identity that reflects the flavors of the Silk Road, the Mediterranean, and the Caucasus. Each dish tells a story — of celebration, of resilience, and of the deep connection between Armenians and their land.

The foundation of Armenian cooking lies in fresh, natural ingredients. From sun-ripened fruits and vegetables to fragrant herbs and high-quality meats, Armenian dishes highlight the purity of flavors rather than overpowering them with excessive seasoning. Lavash, the iconic thin bread, is not just food but a symbol of hospitality and unity, so significant that it has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

Another hallmark of Armenian cuisine is its time-honored preparation methods. Many dishes require slow cooking, careful layering of flavors, and traditional preservation techniques. Whether it’s the meticulous process of making tolma (stuffed grape leaves), the patience needed to prepare harissa (a comforting wheat and meat porridge), or the communal nature of grilling khorovats (barbecue), Armenian cooking is an art passed down through generations.

This book, 77 Dishes from Armenia, is a tribute to the depth and diversity of Armenian gastronomy. It brings together recipes that have been cherished in Armenian households for centuries, spanning festive specialties, hearty stews, vibrant vegetarian dishes, and delectable desserts. Each recipe is accompanied by detailed instructions, historical anecdotes, and vivid images to guide you through the process of bringing these authentic flavors to your table.

Whether you are an experienced cook or a curious food enthusiast, this collection will introduce you to the essence of Armenian cuisine — its warmth, its richness, and its deep-rooted traditions. Prepare to embark on a culinary journey through Armenia, one delicious dish at a time.

Table of Content

Chapter 1: Traditional Festive Dishes

Tolma (Stuffed Grape Leaves)

Ingredients:

— 50—60 grape leaves (fresh or preserved)

— 1 lb ground beef or lamb

— 1 cup rice (washed and drained)

— 1 medium onion (finely chopped)

— 2 cloves garlic (minced)

— 1/2 cup fresh parsley (chopped)

— 1/2 cup fresh cilantro (chopped)

— 1/2 tsp black pepper

— 1/2 tsp salt

— 1/2 tsp paprika

— 1/4 tsp cumin

— 3 tbsp olive oil

— 1 cup water or broth (for cooking)

— 1 lemon (sliced, for garnish)

Instructions:

— Prepare the grape leaves: If using preserved leaves, rinse them in warm water to remove excess salt. If using fresh leaves, blanch them in boiling water for 2—3 minutes to soften.

— Make the filling: In a large bowl, combine ground meat, rice, onion, garlic, parsley, cilantro, black pepper, salt, paprika, and cumin. Mix well.

— Stuff the leaves: Lay a grape leaf flat, vein-side up. Place a teaspoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder.

— Arrange in pot: Layer the stuffed leaves in a heavy-bottomed pot, placing them seam-side down. Drizzle olive oil over the top.

— Cook: Add enough water or broth to cover the tolma. Place a plate over the rolls to prevent them from unrolling. Simmer on low heat for 45—60 minutes until rice is fully cooked.

— Serve: Let the tolma cool slightly before serving. Garnish with lemon slices and serve with garlic yogurt sauce.

Comment: Tolma is an integral part of Armenian cuisine and is often enjoyed as a main dish or appetizer. The flavors deepen over time, making it an excellent dish for preparing in advance. It is a favorite at family gatherings and cultural celebrations.

Useful Tips:

— Use fresh grape leaves when possible, as they provide better texture and flavor.

— To enhance the taste, add a little bit of melted butter to the cooking liquid.

— Serve with a side of garlic yogurt sauce to complement the rich flavors.

— If grape leaves are unavailable, cabbage leaves can be used as an alternative.

— Cooking tolma on low heat ensures even cooking and prevents the leaves from breaking apart.

Khash (Armenian Bone Broth Soup)

Ingredients:

— 4 lbs beef feet (cleaned and chopped)

— 1 gallon water

— 1 tbsp salt (or to taste)

— 1 head garlic (minced)

— Lavash bread (for serving)

— Vinegar (optional, for serving)

Instructions:

— Prepare the bones: Thoroughly clean the beef feet under running water, scrubbing off any impurities.

— Boil the broth: Place the beef feet in a large pot, add water, and bring to a boil. Reduce the heat to low and simmer for at least 6—8 hours, occasionally skimming off any foam or impurities that rise to the surface.

— Season: Once the broth is rich and gelatinous, add salt to taste. The soup is traditionally left unseasoned, allowing each person to add salt and garlic to their preference.

— Serve: Ladle the hot broth into bowls, and serve with minced garlic, lavash bread, and a splash of vinegar if desired.

Comment: Khash is more than just a meal; it is a social experience. It is often enjoyed in the early hours of the morning, accompanied by laughter, toasts, and camaraderie. The simplicity of the dish belies its deep-rooted cultural importance.

Useful Tips:

— The longer the broth simmers, the richer and more flavorful it becomes.

— Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

— Khash is best eaten piping hot, as it cools, the broth will solidify due to its high gelatin content.

— Serve with plenty of fresh lavash for dipping.

— Adding crushed garlic and vinegar directly into your bowl enhances the taste and authenticity of the dish.

Ghapama (Stuffed Pumpkin with Dried Fruits

Ingredients:

— 1 medium-sized pumpkin (about 4—6 lbs)

— 1 cup rice (preferably long-grain or basmati)

— 1/2 cup dried apricots, chopped

— 1/2 cup dried raisins

— 1/2 cup dried figs, chopped

— 1/4 cup dried prunes, chopped

— 1/4 cup walnuts, chopped

— 1/4 cup almonds, chopped

— 1/4 cup honey

— 1 tsp cinnamon

— 1/2 tsp ground nutmeg

— 1/4 tsp ground cardamom

— 2 tbsp butter (for greasing and adding richness)

— Salt to taste

— 1 1/2 cups water or fruit juice (optional for extra flavor)

Instructions:

— Preheat your oven to 350° F (175° C).

— Carefully slice off the top of the pumpkin and scoop out the seeds and fibrous strands. Be careful not to pierce the skin too much.

— In a medium saucepan, cook the rice according to the package instructions. Once done, fluff with a fork.

— In a large bowl, combine the cooked rice, dried apricots, raisins, figs, prunes, walnuts, almonds, honey, cinnamon, nutmeg, and cardamom. Stir well to ensure that everything is evenly mixed.

— Stuff the pumpkin with the rice and dried fruit mixture, pressing it down gently to fill it as much as possible. If desired, you can add a little water or fruit juice to the stuffing to enhance the flavor.

— Place the stuffed pumpkin in a baking dish. Add a couple of tablespoons of butter on top of the pumpkin for extra flavor and moisture

— Cover the pumpkin with foil and bake in the preheated oven for about 1 to 1.5 hours, oruntil the pumpkin is tender when pierced with a fork.

— Remove the foil during the last 10—15 minutes of baking to allow the top to caramelize slightly.

— Let the pumpkin rest for a few minutes before serving.

What makes it special:

Ghapama is a symbol of hospitality and celebration in Armenian culture. The sweetness of the dried fruits paired with the mild flavor of the pumpkin creates a harmonious balance of textures and flavors. The spices like cinnamon and cardamom add warmth, making it a comforting dish for cold weather. It also makes for a stunning centerpiece at gatherings.

Tips and Comments:

— For a deeper flavor, you can roast the pumpkin seeds separately and sprinkle them on top of the dish before serving.

— If you prefer a vegan version, you can replace the honey with maple syrup or agave nectar, and use vegan butter or coconut oil instead.

— Serve Ghapama as a main dish for a light vegetarian meal or as a side with roasted meats.

— If you’re using a very large pumpkin, feel free to double the stuffing ingredients.

Harissa (Wheat and Meat Porridge)

Ingredients:

— 2 cups pearled wheat (or hulled wheat, soaked overnight)

— 1 lb boneless chicken (or lamb, cut into chunks)

— 10 cups water

— 1 tsp salt (or to taste)

— 2 tbsp butter (for serving, optional)

— Black pepper (to taste, optional)

Instructions:

— Prepare the wheat: Rinse the soaked wheat and drain.

— Cook the meat: In a large pot, add the meat and water. Bring to a boil, then reduce to a simmer, skimming off any foam.

— Simmer: Add the wheat and salt, stirring occasionally. Cook on low heat for 4—6 hours, stirring periodically to prevent sticking. The mixture should become thick and creamy.

— Shred the meat: Once the meat is tender, shred it directly into the porridge and mix well.

— Serve: Spoon the harissa into bowls, drizzle with melted butter if desired, and sprinkle with black pepper.

Comment: Harissa is more than just a meal — it is a historical dish that represents the strength and unity of the Armenian people. Its slow-cooking process ensures a rich, comforting texture, perfect for cold weather and special gatherings.

Useful Tips:

— Stir frequently to prevent sticking and achieve a creamy consistency.

— If the porridge becomes too thick, add a little hot water to adjust the texture.

— Traditionally, harissa is served with butter, but you can also add a touch of olive oil for extra flavor.

— This dish is best enjoyed hot and fresh but can be reheated with additional water if needed

Manti (Armenian Dumplings)

Ingredients:

For the dough:

— 2 cups all-purpose flour

— 1 large egg

— 1/2 tsp salt

— 1/2 cup water (more if needed)

For the filling:

— 1 lb ground beef or lamb (or a mix of both)

— 1 medium onion, finely chopped

— 1/4 cup fresh parsley, chopped

— 1 tsp ground cumin

— 1 tsp paprika

— Salt and pepper to taste

For the sauce:

— 1 cup plain Greek yogurt

— 2 tbsp garlic, minced

— 1 tbsp olive oil

— 1 tbsp dried mint

— Salt to taste

Instructions:

— Prepare the dough:

— In a large bowl, combine the flour and salt. Make a well in the center and crack the egg into it. Gradually add the water and mix until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

— Prepare the filling:

— In a bowl, combine the ground meat, finely chopped onion, parsley, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.

— Assemble the Manti:

— Roll the dough out on a floured surface into a thin sheet. Cut the dough into small squares, about 3 inches each. Place a small teaspoon of filling in the center of each square. Fold the dough over the filling to create a triangular or boat shape, pinching the edges together tightly to seal.

— Cook the Manti:

— Bring a large pot of salted water to a boil. Carefully drop the dumplings in and cook for about 10 minutes or until they rise to the surface. You can also bake them for a crispier texture — place the dumplings on a baking sheet and bake at 375° F (190° C) for 20—25 minutes or until golden brown.

— Prepare the sauce:

— In a small bowl, mix the yogurt, minced garlic, olive oil, dried mint, and salt. Stir until smooth.

— Serve:

— Once the Manti are cooked, serve them hot, topped with the yogurt sauce. For extra flavor, you can drizzle melted butter and sprinkle paprika over the top.

What makes it special:

Manti is a perfect blend of savory flavors with the rich, tender dough and flavorful filling. The warm yogurt sauce adds a cooling contrast to the spiced meat, making each bite delightful. The combination of crispy baked Manti and creamy yogurt is a treat for the senses.

Tips and Comments:

— To make the dough extra tender, you can substitute some of the water with milk.

— You can make the filling in advance and refrigerate it overnight for even more flavor.

— For a different twist, try adding ground lamb or a mix of meats to the filling.

— If you have leftover Manti, they freeze well. Just place them on a baking sheet in a single layer, freeze, and store in a zip-top bag for up to 3 months.

— Manti are often served with a simple salad or pickled vegetables on the side to balance

— the richness.

Ishkhan (Armenian Trout)

Ingredients:

— 2 wholeIshkhan trout (about 1 lb each), cleaned and gutt

— 2 tbsp olive oil

— 1 lemon, thinly sliced

— 4—5 sprigs of fresh dill

— 3 cloves garlic, minced

— 1 tbsp ground paprika

— 1/2 tsp ground black pepper

— Salt to taste

— 2 tbsp fresh parsley, chopped (for garnish)

— 1/4 cup white wine (optional, for basting)

— 1 tbsp butter (optional, for extra richness)

Instructions:

— Prepare the fish:

— Preheat the oven to 375° F (190° C). Rinse the trout under cold water and pat them dry with paper towels. Make a few diagonal cuts on each side of the fish to help the flavors penetrate the meat.

— Season the fish: Rub the trout with olive oil and season generously with salt and pepper. Stuff the cavity of each fish with minced garlic, fresh dill, and a couple of lemon slices. You can also place a few lemon slices on top of the fish to infuse it with extra flavor while cooking.

— Bake or grill the fish:

— For baking: Place the fish in a baking dish and cover with aluminum foil. Bake for about 20—25 minutes, or until the fish is cooked through and flakes easily with a fork. Optionally, baste the fish with white wine halfway through baking for extra flavor.

For grilling: Preheat your grill to medium heat. Place the fish on the grill and cook for about 6—8 minutes per side, depending on the size of the fish. Baste occasionally with butter or olive oil for a crispier exterior.

— Serve:

— Once the fish is cooked, remove it from the oven or grill. Garnish with fresh parsley and serve with extra lemon wedges on the side. Ishkhan is often accompanied by a fresh salad, boiled potatoes, or lavash bread.

What makes it special:

Ishkhan is treasured not only for its delicate texture and flavor but also for its connection to Armenia’s natural beauty, particularly Lake Sevan. The fish’s simple preparation allows its freshness to shine, with the citrus and herbs enhancing its natural flavors without overpowering them. It’s a perfect dish for any special occasion, offering a refined and distinctly Armenian taste.

Tips and Comments:

— If you can’t find Ishkhan trout, any fresh, high-quality trout will work as a substitute.

— You can also cook Ishkhan on a pan, gently searing it with butter and olive oil for a crisp

— skin.

— For an added burst of flavor, you can drizzle the fish with a mixture of olive oil, lemon

— juice, and a pinch of sumac before serving.

— If grilling, be sure to oil the grill grates or fish to prevent sticking.

Khorovats (Armenian Barbecue)

Ingredients:

For the marinade:

— 2 lbs pork, lamb, or chicken (cut into 1.5-inch cubes)

— 1 large onion, grated or finely chopped

— 3 cloves garlic, minced

— 1/4 cup olive oil

— 1/4 cup lemon juice

— 1/4 cup red wine vinegar

— 1 tbsp ground paprika

— 1 tbsp dried oregano

— 1 tsp cumin

— Salt and black pepper to taste

For the kebabs:

— 1 red bell pepper, cut into chunks

— 1 yellow bell pepper, cut into chunks

— 1 large onion, cut into chunks

— Fresh parsley for garnish (optional)

For serving:

— Lavash or pita bread

— Fresh salad (such as cucumber, tomato, and onion with herb

— Tzatziki or yogurt-based sauce (optional)

Instructions:

— Marinate the meat:

— In a large bowl, combine the grated onion, garlic, olive oil, lemon juice, red wine vinegar, paprika, oregano, cumin, salt, and pepper. Mix well. Add the meat pieces and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavorto develop.

— Prepare the skewers:

— If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Alternate threading the marinated meat with chunks of bell pepper and onion onto the skewers.

— Grill the Khorovats:

— Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10—15 minutes, turning occasionally, until the meat is cooked through and has a nice char. The cooking time will vary depending on the type of meat you use (pork and lamb usually cook faster than chicken).

— Serve:

— Once the Khorovats is done, remove the skewers from the grill and let them rest for a few minutes. Serve the skewers with warm lavash or pita bread, a fresh salad, and yogurt or tzatziki sauce if desired.

What makes it special:

Khorovats is the ultimate expression of Armenian barbecue, where the flavors of marinated meat and vegetables are enhanced by the smokiness of the grill. The use of fresh herbs, tangy lemon, and spices gives the dish a vibrant, aromatic flavor profile. It’s a perfect dish for outdoor gatherings, offering both flavor and fun as friends and family gather around the grill.

Tips and Comments:

— The longer the meat marinates, the better the flavor, so try to prepare the meat a day ahead if possible.

— If you don’t have a grill, you can cook Khorovats on a grill pan or in the oven, though the smoky flavor is best achieved on an open flame.

— Experiment with adding different vegetables to the skewers, such as zucchini, mushrooms, or tomatoes.

— You can also marinate the meat in yogurt for a richer, more tender result.

Basterma (Cured Beef with Spices

Ingredients:

For the Basterma:

— 3 lbs beef (preferably top round or sirloin)

— 1/4 cup sea salt

— 1/4 cup sugar

— 2 tbsp black pepper

— 2 tbsp paprika

— 1 tbsp ground cumin

— 1 tbsp ground coriander

— 1 tbsp dried thyme

— 1 tbsp garlic powder

— 1 tsp ground fenugreek (essential for authenticity)

— 2 tbsp olive oil (optional for glazing)

For the coating paste (Nikriz):

— 1/4 cup paprika

— 2 tbsp garlic powder

— 1 tbsp ground cumin

— 1 tbsp ground fenugreek

— 1 tbsp ground black pepper

— 1/4 cup vinegar or lemon juice

— 1/4 cup olive oil

Instructions:

— Prepare the meat:

Trim any excess fat from the beef and cut it into manageable pieces (about 2—3 inch thick). Sprinkle the salt and sugar evenly over the meat, making sure each piece is fully coated. Wrap the beef tightly in plastic wrap and refrigerate it for about 3—4 days to draw out the moisture and begin the curing process. After this time, rinse off the salt and sugar

— mixture, pat the beef dry with paper towels, and allow it to air dry for another 1—2 days in a cool, dry place.

— Prepare the spice mixture:

— In a bowl, combine the black pepper, paprika, cumin, coriander, thyme, garlic powder, and ground fenugreek. Mix well to ensure an even distribution of spices.

— Make the Nikriz coating paste:

— In a separate bowl, combine paprika, garlic powder, cumin, fenugreek, and black pepper. Add the vinegar or lemon juice and olive oil to create a thick paste. This will form the outer coating for the Basterma.

— Coat the beef:

— Once the beef is fully dried, rub the spice mixture evenly over the surface of the meat. Then, coat the beef with the Nikriz paste, ensuring it’s fully covered. Wrap the spiced beef in cheesecloth or muslin, and hang it in a cool, dry, well-ventilated place for about 7—10 days, depending on the climate and how dry you want the Basterma to be.

— Serve:

— After the curing and drying process, your Basterma is ready to be sliced thinly and served. It can be enjoyed on its own, with a slice of bread, or as part of a meze platter. You can also pair it with fresh tomatoes, olives, and cheese.

What makes it special:

Basterma is prized for its intense, savory, and aromatic flavor. The long curing process allows the spices to infuse deeply into the beef, resulting in a complex and bold taste. The fenugreek, in particular, is key to its authentic flavor. It is a food that carries a rich cultural history, evoking the essence of Armenian culinary tradition.

Tips and Comments:

— The curing and drying process takes time, so patience is key. The longer you leave the meat to dry, the more concentrated and intense the flavor will be.

— If you don’t have a place to hang the Basterma, you can hang it in your fridge or use a drying rack in a cool area.

— Basterma is a great addition to sandwiches, salads, or even as a topping for pizza.

— If you want a spicier version, you can increase the amount of paprika or add red pepper flakes to the spice mix.

Sujukh (Armenian Cured Sausage)

Ingredients:

For the sausage:

— 2 lbs ground beef (preferably 80% lean)

— 1 lb ground lamb

— 4 cloves garlic, minced

— 2 tbsp ground paprika

— 1 tbsp ground cumin

— 1 tbsp ground coriander

— 1 tsp ground black pepper

— 1 tsp ground allspice

— 1 tsp red pepper flakes (optional for heat)

— 1/4 cup red wine vinegar

— 1/4 cup ice-cold water

— 1/4 cup salt

— Sausage casings (hog casings or beef casings, soaked and cleaned)

Instructions:

— Prepare the meat mixture:

— In a large bowl, combine the ground beef and lamb. Add the minced garlic, paprika, cumin, coriander, black pepper, allspice, and red pepper flakes (if using). Mix thoroughly to ensure the spices are evenly distributed throughout the meat.

— Add the liquids:

— Stir in the red wine vinegar and ice-cold water. The cold liquid helps bind the mixture and keeps the sausage firm during curing.

— Stuff the sausages:

— Rinse the sausage casings thoroughly, ensuring there is no salt or residue left inside. Stuff the casings with the meat mixture, being careful not to overstuff. Use a sausage stuffer or a funnel to fill the casings. Twist the sausages at regular intervals, about 6 inches each, and tie the ends securely with kitchen twine.

— Dry the sausages:

— Hang the sausages in a cool, dry, well-ventilated area to cure for about 7—10 days. You can also hang them in the refrigerator if you have space. The curing process will allow the flavors to develop and the sausage to firm up. Ensure the sausages are not touching each other, allowing proper airflow.

— Serve:

— After the curing period, slice the Sujukh thinly and serve as part of a meze spread with flatbread, olives, cheese, and fresh vegetables. You can also enjoy it in sandwiches or pan-fried for a crispy exterior.

What makes it special:

Sujukh stands out due to its rich combination of spices and the unique curing process. The mixture of beef and lamb creates a flavorful and tender sausage, while the use of spices like paprika, cumin, and garlic infuses the meat with a bold, savory taste. The air-drying technique gives Sujukh its firm texture and allows the flavors to deepen over time.

Tips and Comments:

— If you don’t have access to sausage casings, you can form the sausage into logs, wrap them tightly in plastic wrap, and air-dry them without the casing.

— Sujukh can be made spicier or milder by adjusting the amount of red pepper flakes or paprika used in the spice mix.

— To speed up the curing process, you can use a dehydrator to ensure the sausages dry evenly.

— If you don’t have a place to hang your sausages, try using a drying rack or even hanging them in your refrigerator, as long as the area is cool and well-ventilated.

Bozbash (Meat and Chickpea Stew)

Ingredients:

— 2 lbs lamb (bone-in, preferably shoulder or shank)

— 1 cup dried chickpeas (soaked overnight)

— 1 large onion, chopped

— 2 medium tomatoes, chopped

— 2 cloves garlic, minced

— 2 medium carrots, peeled and chopped

— 1 potato, peeled and chopped (optional)

— 1/4 cup fresh parsley, chopped

— 1/2 tsp ground turmeric

— 1 tsp ground cinnamon

— 1—2 bay leaves

— Salt and black pepper to taste

— 6 cups water or chicken broth

— 1 tbsp olive oil

— Lemon wedges (for serving)

Instructions:

— Prepare the ingredients:

— Drain and rinse the soaked chickpeas. Cut the lamb into chunks (about 1—2 inches) and season with salt and pepper.

— Brown the meat:

— In a large pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides, which should take about 7—8 minutes. Remove the meat from the pot and set it aside.

— Sauté the vegetables:

— In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, until

— softened and fragrant. Add the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

— Simmer the stew:

— Return the browned lamb to the pot, along with the soaked chickpeas, carrots, potatoes (if using), and bay leaves. Add the turmeric, cinnamon, and a pinch of salt and pepper. Pour in the water or chicken broth, bringing everything to a boil. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lamb is tender, the chickpeas are fully cooked, and the flavors have melded together.

— Final seasoning:

— Taste the stew and adjust the seasoning with more salt and pepper if necessary. Discard the bay leaves and stir in the chopped parsley for freshness.

— Serve:

— Serve the Bozbash hot, with lemon wedges on the side. Squeeze fresh lemon juice over the stew before eating for added brightness and flavor.

What makes it special:

Bozbash is a comforting and filling stew that offers a balanced combination of rich meat, creamy chickpeas, and aromatic spices. The flavors of cinnamon and turmeric give the stew a unique depth, while the lamb remains tender and flavorful after long, slow cooking. The addition of lemon at the end adds a fresh, tangy note that brightens the dish and enhances the natural flavors.

Tips and Comments:

— You can use beef instead of lamb if preferred, but lamb provides a more traditional and flavorful result.

— If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas, though the texture won’t be quite as authentic.

— Bozbash tastes even better the next day, as the flavors continue to develop, so consider making it in advance.

— If you prefer a thicker stew, you can use a potato masher to mash some of the chickpeas once they’re tender, or add a little flour to thicken the broth.

Chapter 2: Regional Specialties

Khashlama (Boiled Meat and Vegetables — Lori)

Ingredients:

— 2 lbs lamb or beef (bone-in cuts like shoulder, neck, or shank)

— 4 large potatoes, peeled and chopped into chunks

— 3 medium carrots, peeled and sliced

— 2 medium onions, quartered

— 4 large tomatoes, chopped

— 3—4 cloves garlic, minced

— 1/2 cup fresh parsley, chopped

— 1/2 cup fresh dill, chopped

— 1 tbsp ground black pepper

— 1 tsp paprika

— 1—2 bay leaves

— Salt to taste

— 8 cups water or beef broth

Instructions:

— Prepare the meat:

— Cut the lamb or beef into large chunks (about 2—3 inches). If you’re using lamb with bones, make sure to leave some of the meat on the bones to enhance the flavor. Season the meat generously with salt and black pepper.

— Cook the meat:

— In a large pot, add the meat and cover it with water or beef broth. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for about 1—1.5 hours, skimming off any foam or impurities that rise to the surface. This ensures a clear, clean broth.

— Add the vegetables:

— Once the meat has started to become tender, add the chopped potatoes, carrots, and onions to the pot. Stir in the garlic, paprika, and bay leaves. Continue to simmer for another 30—45 minutes, until the vegetables are cooked through and the meat is fork-tender.

— Add the tomatoes and herbs:

— Stir in the chopped tomatoes, fresh parsley, and fresh dill. Taste the broth and adjust the seasoning with more salt, pepper, or paprika if needed. Simmer for another 15—20 minutes, allowing the flavors to meld together.

— Serve:

— Serve the Khashlama hot, with the meat, vegetables, and broth. It is often enjoyed with flatbread or crusty bread on the side, perfect for soaking up the flavorful broth.

Tips and Comments:

— You can use a combination of lamb and beef to give the dish a fuller flavor, or you can opt

— for just one type of meat, depending on your preference.

— For an extra boost of flavor, you can add a few tablespoons of tomato paste or a splash of white wine while cooking the meat. Khashlama is even better the next day, as the flavors continue to develop.

— If you don’t have fresh herbs, you can use dried parsley and dill, but fresh herbs will give the dish a more vibrant flavor.

Kololik (Meatball Soup — Ararat)

Ingredients:

For the meatballs:

— 1 lb ground lamb or beef (or a mix of both)

— 1/2 cup rice, rinsed

— 1 small onion, finely chopped

— 2 cloves garlic, minced

— 1 tbsp fresh parsley, chopped

— 1 tbsp fresh dill, chopped

— 1 tsp ground cumin

— 1/2 tsp paprika

— Salt and black pepper to taste

For the soup:

— 6 cups chicken or vegetable broth

— 2 medium carrots, peeled and sliced

— 2 medium potatoes, peeled and chopped into cubes

— 1/2 cup tomato paste or fresh tomatoes, chopped

— 1 tsp ground turmeric (optional for color)

— 1 tbsp olive oil or butter

— 1 bay leaf

— 1/2 tsp dried thyme

— Salt and black pepper to taste

Instructions:

— Make the meatballs:

— In a large bowl, combine the ground meat, rice, onion, garlic, parsley, dill, cumin, paprika, salt, and pepper. Mix well until everything is evenly incorporated. Wet your hands with a little water and form the mixture into small meatballs, about 1-inch in diameter.

— Prepare the soup base:

— In a large pot, heat the olive oil or butter over medium heat. Add the carrots and potatoes and sauté for about 5 minutes until they start to soften. Stir in the tomato paste (or fresh tomatoes) and cook for another 3—4 minutes.

— Add the broth and spices:

— Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the turmeric (if using), bay leaf, thyme, salt, and pepper. Once the broth reaches a boil, reduce the heat to a simmer.

— Cook the meatballs:

— Gently drop the meatballs into the simmering broth, one at a time. Allow the meatballs to cook for 20—25 minutes, stirring occasionally to ensure they don’t stick to the bottom of the pot. The meatballs will float to the top once they are cooked through.

— Simmer and serve:

— Once the meatballs are cooked and the vegetables are tender, remove the pot from the heat. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and serve the soup hot, garnished with fresh herbs like parsley or dill if desired.

Tips and Comments:

— If you want the soup to be thicker, you can blend part of the soup or add more rice to the meatball mixture.

— You can substitute the ground meat with ground chicken or turkey if you prefer a leaner option.

— The soup can be made ahead of time and stored in the refrigerator for a few days. The flavors deepen and improve after sitting overnight.

— If you have any leftover meatballs, they can be served with a tomato-based sauce or added to a salad for a quick meal.

— For extra richness, you can stir in a spoonful of sour cream before serving.

Chalagach (Grilled Pork Ribs — Tavush)

Ingredients:

— 2 lbs pork ribs (baby back ribs or spare ribs)

— 2 tbsp olive oil

— 4 cloves garlic, minced

— 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

— 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

— 1 tbsp ground paprika

— 1/2 tsp ground cumin

— 1/2 tsp ground coriander

— 1/4 tsp cayenne pepper (optional for heat)

— Salt and black pepper to taste

— 2 tbsp lemon juice

— 2 tbsp soy sauce (optional for added umami)

— 1 tbsp honey or pomegranate molasses (optional for sweetness)

Instructions:

— Prepare the marinade:

— In a bowl, combine the olive oil, garlic, thyme, rosemary, paprika, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the lemon juice, soy sauce (if using), and honey or pomegranate molasses (if using). Mix well to create a fragrant marinade.

— Marinate the ribs:

— Rub the marinade all over the pork ribs, ensuring that they are well-coated. Place the ribs in a large resealable plastic bag or shallow dish, and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.

— Prepare the grill:

— Preheat your grill to medium-high heat (about 400° F). If you’re using charcoal, allow it to burn down to a medium heat with some direct flames for grilling. If using a gas grill, set the burners to medium-high and make sure the grates are well-oiled to prevent sticking.

— Grill the ribs:

— Remove the ribs from the marinade and place them on the preheated grill. Grill the ribs for about 15—20 minutes per side, turning occasionally, until they are golden brown and have a nice char. You can also baste them with extra marinade during grilling for added flavor.

— Serve:

— Once the ribs are cooked through and have a beautiful grilled crust, remove them from the

— grill and let them rest for a few minutes before cutting. Serve with a side of grilled vegetables, fresh salad, or your favorite dipping sauces.

What makes it special:

Chalagach is special for its bold and aromatic marinade, which infuses the pork ribs with deep, savory flavors. The combination of fresh herbs, smoky paprika, and a touch of sweetness from honey or pomegranate molasses brings the meat to life. Grilling over an open flame or barbecue imparts a distinctive smoky flavor that elevates the dish, making it a perfect centerpiece for any gathering.

Tips and Comments:

— If you prefer a slightly different flavor profile, you can use lamb ribs instead of pork for a more traditional Armenian twist.

— For a crispy, caramelized crust, brush the ribs with the marinade during the last few minutes of grilling.

— If you don’t have a grill, you can also cook the ribs in the oven at 375° F for about 45—60 minutes, basting with the marinade every 15 minutes. Finish by broiling for the last 5 minutes to get a nice char.

Jingalov Hats (Herb-Filled Flatbread –Artsakh)

Ingredients:

For the dough

— 3 cups all-purpose flour

— 1 tsp salt

— 1 tbsp olive oil

— 1 cup warm water (adjust as needed)

— 1 tsp active dry yeast (optional, for a softer texture)

For the filling:

— 1 1/2 cups fresh parsley, chopped

— 1 cup fresh cilantro, chopped

— 1 cup fresh dill, chopped

— 1 cup fresh spinach, chopped

— 1/2 cup green onions, chopped

— 2 tbsp olive oil

— 1/2 tsp ground black pepper

— Salt to taste

Instructions:

— Prepare the dough:

— In a large bowl, combine the flour and salt. If using yeast, dissolve it in warm water with a pinch of sugar and let it sit for about 5 minutes until frothy. If not using yeast, simply add the warm water directly. Gradually add the olive oil and mix the ingredients together to form a dough. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a clean towel and let it rest for 1 hour (or about 30 minutes if using yeast), allowing it to rise and become soft.

— Prepare the filling:

— While the dough is resting, combine all of the chopped herbs (parsley, cilantro, dill, spinach, and green onions) in a large bowl. Drizzle with olive oil, and season with black pepper and salt. Mix thoroughly to coat the herbs in oil and seasoning, creating a fragrant, herbaceous filling.

— Assemble the Jingalov Hats:

— Preheat a skillet or griddle over medium heat. Once the dough has rested, divide it into 8—10 equal portions. Roll each portion into a small ball and then flatten it with your hands into a thin circle, about 8 inches in diameter. Place a generous amount of the herb filling in the center of each dough circle. Carefully fold the edges of the dough over the herbs, folding them in to form a sealed pocket. Then, gently roll the filled dough into a flat round shape again, ensuring the herbs stay inside.

— Cook the Jingalov Hats:

— Place the prepared flatbreads on the preheated skillet, one at a time. Cook for about 3—4 minutes on each side, until the bread is golden brown and the herbs inside are wilted and fragrant. You may need to press the bread gently with a spatula to help it cook evenly.

— Serve:

— Serve Jingalov Hats hot, either as an appetizer, side dish, or main course. These are best enjoyed fresh and can be paired with yogurt or a simple fresh salad on the side.

Tips and Comments:

— Feel free to experiment with different herbs based on availability. Common additions include sorrel, tarragon, or chard.

— The dough can also be made ahead of time and refrigerated for up to 24 hours for convenience.

— Jingalov Hats can be served at room temperature as well, making it a great option for picnics or parties.

Arishta (Homemade Pasta — Syunik)

Ingredients:

For the pasta dough:

— 3 cups all-purpose flour

— 1 large egg

— 1/2 tsp salt

— 1/2 cup water (or as needed)

— 1 tbsp olive oil (optional, for added texture)

For the sauce (optional, traditional variation with broth):

— 2 tbsp butter

— 2 tbsp olive oil

— 1 medium onion, finely chopped

— 2 medium tomatoes, chopped

— 1/2 tsp ground cumin

— 1/2 tsp ground paprika

— Salt and pepper to taste

— 3 cups chicken or vegetable broth (or water)

Instructions:

— Make the pasta dough:

— In a large bowl, combine the flour and salt. Make a well in the center and add the egg, olive oil (if using), and gradually mix in the water. Start mixing with a fork, and then knead withyour hands until you have a smooth and elastic dough. The dough should not be sticky, so add more water or flour if necessary to achieve the right consistency. Cover the dough with a clean towel and let it rest for 30 minutes.

— Roll out the dough:

— After the dough has rested, divide it into smaller portions. Roll each portion out into a

— thin sheet, about 1/16 inch thick. You can use a rolling pin, or if you have a pasta machine, roll it to the desired thickness.

— Cut the pasta:

— Once the dough is rolled out, cut it into small squares or rectangles, about 2x2 inches, using a sharp knife or pizza cutter. You can also make long strips if you prefer a different style of pasta.

— Cook the pasta:

— Bring a large pot of salted water to a boil. Add the Arishta pasta and cook for 4—5 minutes or until the pasta floats to the surface. Fresh pasta cooks quickly, so keep an eye on it. Once done, drain the pasta and set it aside.

— Prepare the sauce (optional):

— In a separate pan, heat the butter and olive oil over medium heat. Add the chopped onion and sauté until golden brown. Add the chopped tomatoes and cook for 5—7 minutes until they soften. Stir in the cumin, paprika, salt, and pepper. Add the chicken or vegetable broth, and bring the mixture to a boil. Let it simmer for 10—15 minutes to allow the flavors to meld together.

— Serve the Arishta:

— Add the cooked pasta to the sauce or broth and toss gently to coat. Alternatively, you can serve the pasta with a simple butter sauce or on its own with a drizzle of olive oil. Garnish with fresh herbs like parsley or cilantro for extra flavor.

Tips and Comments:

— You can make the Arishta dough ahead of time and store it in the refrigerator for up to 24 hours. Be sure to wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out.

— For a heartier version, you can add shredded lamb, chicken, or beef to the sauce, creating a more filling dish.

— If you don’t want to use broth, you can simply toss the pasta with a garlic-butter sauce or even a tomato-based sauce for a different flavor profile.

Spas (Yogurt Soup — Shirak)

Ingredients:

— 4 cups plain yogurt (preferably whole milk yogurt)

— 1/2 cup bulgur or rice (or a mix of both)

— 1/2 tsp baking soda (optional, to help with smoothness)

— 1/2 tbsp olive oil or butter

— 1 medium onion, finely chopped

— 2 cloves garlic, minced

— 4 cups chicken or vegetable broth

— 1/2 tsp ground turmeric (optional for color)

— 1/2 tsp dried mint or 1 tbsp fresh mint, chopped

— 1/4 cup fresh dill, chopped

— Salt and black pepper to taste

Instructions:

— Prepare the yogurt base:

— In a large bowl, whisk the yogurt until smooth. If you’re using baking soda, mix it into the yogurt at this stage and set it aside. The baking soda helps to neutralize the acidity of the yogurt and gives the soup a creamier texture.

— Cook the bulgur or rice:

— In a separate pot, bring 1 1/2 cups of water to a boil. Add the bulgur or rice and cook until tender, about 10—15 minutes for bulgur or 15—20 minutes for rice. Drain and set aside.

— Sauté the onions and garlic:

— In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

— Add the broth and yogurt:

— Pour in the chicken or vegetable broth and bring the mixture to a simmer. Gradually whisk in the yogurt, stirring continuously to ensure it doesn’t curdle. If using, add the turmeric at this point to give the soup a warm, golden hue.

— Combine the bulgur/rice and herbs: