Dolma is one of the most popular dishes in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs, and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper, and cinnamon. The taste of the dolma varies in each region, including Artamet, Alashkert, and Echmiadzin.
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor.
Among Armenian fish dishes, the most famous are made from ishkhan (Sevan trout). “Ishkhan” means “prince” in Armenian, and just as the name suggests this trout is considered a royal fish. Winter and summer bakhtak, bojak, and gegharkuni are all different types of ishkhan. Also swimming through the lakes and rivers of Armenia are many salmon, catfish, and carp
Middle Eastern meatball or meatloaf-style dishes with many variations. This version, Armenian in origin, is layered with potatoes and tomatoes and is a meatball-style casserole. You can substitute ground beef for lamb if you prefer.
If you prefer to start your meal with a delicious hot soup – then you should try such Armenian soup yayni.
Bozbash can be served on the festive table, and just for family dinner, it is always relevant, thanks to its simple recipe. In the old days, it was customary to cook bozbash on coals in large cauldrons, but now in urban living, bozbash is cooked in thick-walled pots. Be sure to try to cook this fragrant hearty dish in your kitchen, you will fall in love with it, and our recipe for cooking bozbash help surprise others with culinary delights....