Real dumplings of Don Armenians according to the recipe of Latherson

In 1779, thousands of Armenians by decree of Catherine II were resettled to the Don from the Crimean Peninsula. The cuisine of this unique diaspora has retained similarities with the cuisine of historical Armenia, but at the same time has been enriched with new unique dishes. One of them is simple dumplings with unusual sculpting and serving, or hash berek.





Today. "Site" will share with you the recipe and subtleties of cooking dumplings in Armenian from a true expert - chef and author of cookery books Ilya Isaakovich Lazerson.

Simple dumplings Ingredients

• 900g flour
• 2 eggs
• 750g beef
• 200g pork
• 1 bulb
• salt and black pepper to taste
• 2 tbsp vegetable oil
• 350 ml of warm water

Feed ingredients

• 2 bulbs
• matsun (mazoni)

Preparation

1. Mix in a large bowl of eggs, salt, water and flour.
   
   
   
2. Knead the cool dough. Ride in a ball. Wrap it in film and put it in the refrigerator for 30-40 minutes.
3. In the meantime, pass all the ingredients (beef, pork, onions) through the meat grinder. Stir, season with salt and pepper.
   
   
   
4. Divide the rested dough into two parts and roll each part into a thin cake.
5. Cut squares approximately 5x5 cm in size. It works quickly, easily and without waste.
   
   
   
6. Put on each square a teaspoon of minced meat.
   
   
   
7. Such dumplings are very simple. You bend a piece of dough in half, pinch the entire top edge, and then bend the corners.
8. There is another, more artistic option. For him, connect all the corners of the test on top, and then pinch the gaps between them.
   
   
   
9. Send the dumplings into boiling water for 5-6 minutes. Put it down.
10. Spray on the dish, pour matsun and sprinkle on fried onions.
    
    
    
    By the way, dumplings, as it turned out, unite and divide people from all corners of our huge country. They love everywhere, but in different ways: with sour cream, ketchup, mayonnaise, vinegar. And which sauce is more popular in Russia than others, will tell our article.
    
    
11. That's all, simple dumplings in Armenian ready, you can serve to the table. Bon appetit!

https://www.youtube.com/watch? v=CoX9bZ21iGs

More information about the preparation process can be found by watching the video. And in conclusion, we decided to supplement the article with memories of a century ago. Mother known to older readers since school years, Marietta Sergeevna Shaginyan was born in a family of Don Armenians.

Therefore, the writer with knowledge describes how Armenian dumplings Berek were cooked in her family: “... carefully cut the cooked dough into parts. Then these parts rolled out in long columns, the columns were divided into pieces, and the pieces were flatly pressed with their fingers, and the overturned glass cut out of them with its sharp edges even circles no thicker than ordinary cardboard.

These circles were superimposed with pinches of pre-cooked mince, and only then the matter was transferred to the hands of children and family well-wishers; we with great care, reverence, closed and pinched these stuffed mugs from above, in a special type of round little socket-eye. So I never make dumplings pinched on one side.

It used to be that the mother would get a few black carnations from numerous tins with all sorts of dry scents: saffron, cinnamon, bay leaf, and instruct us, the children, to stick them in the ears, so that you can not see from the outside, in order to “bring happiness” to the one who falls out at the table this ear. The number of such carnations was always half that of those invited to the table.”