New year in Armenian — 3 old recipe

Forty eight million five hundred seventy two thousand two hundred sixty nine

Real dolma or tolma, as they call it in Armenia is a global snack. Photo:


What you need:

canned grape leaves
1 kg meat (better if it is a mixture of pork, beef and lamb)
1 tbsp. rice
1 onion
the broth
dry Basil, oregano, black pepper, cumin – to taste

How to cook dolma:

1. Finely chopped onions mixed with nedawareness rice and add to the minced meat, add salt and all the spices. Then in parts pour in about a Cup of broth and stir until then, until the meat has absorbed all the liquid.

2. Preserve leaves in boiling water for 5 minutes, remove and cut the tails. On each sheet, place some of the filling (not more than a teaspoon) and roll neat rolls.

3. Dolma add to the pot and cover with heat-resistant plate. Pour the broth, put on low heat and press the plate of the yoke. After 20-25 minutes, the plate must be clean and cook the dolma another 10-15 minutes for the rolls to absorb the remaining broth.

4. Serve with garlic-yogurt sauce.

Skewers of lamb

If you are a fan of lamb, try authentic Armenian shish kebab. Photo:

What you need:

1 kg lamb
4 bulbs
1 lemon
salt, pepper – to taste
fresh vegetables, green onions, plum sauce, Narsharab − to supply

How to cook lamb skewers:

1. Rinse lamb in cold water, cut into small pieces. Season with salt and pepper, add lemon juice, lemon zest and chopped onions.

2. Leave to marinate in cool place for 6-8 hours.

3. Lamb strung on skewers and cook on the barbecue or in the oven for 25-30 minutes (guided by the Golden color of the meat), do not forget to periodically pour the barbecue bacon fat.

4. Serve with fresh vegetables, green onions, cilantro, sauce tkemali or Narsharab.


The hash is the perfect dish after a stormy new year's night. Photo:

What you need:

2 beef legs
500 g beef tripe
3 heads of garlic
50 ml white wine vinegar (you can substitute fresh pomegranate juice)
bunch fresh cilantro
salt, pepper – to taste
radish, greens, lavash – for filing

How to cook hash:

1. Beef legs singe, scrape and wash a few times. Cut the legs into pieces lengthwise, add to the pot and cover with cold water. Leave for a day, changing the water every 4-5 hours.

2. You can then put the saucepan over low heat and bring almost to a boil, remove the foam, pour a glass of cold water, again bring to a boil again to pour a glass of water, again to remove the foam.

3. Meanwhile, clean the tripe, rinse, cover with cold water and cook until the specific smell disappears. Then the broth is poured, and the scars rinse with hot and cold water, finely chop and add to the cooking feet. Cook on low heat 7-8 hours at a very gentle boil, without salt, covered with a lid.

4. To get ready the legs, separate the meat from the bones, chop finely. Half of the meat back into the broth. Season with salt and pepper.

5. Garlic peel and grind in a mortar with salt. Pour a little broth from the legs and red wine vinegar, stir, add chopped cilantro.

6. Hush pour into bowls, serve with cold meat, garlic sauce, pita bread, grated radish and fresh herbs.



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