New Year in Armenian: 3 old recipe - video recipes at home

If you are still unfamiliar with the unique Armenian cuisine (and it is, incidentally, one of the oldest in the world), we recommend that from Monday to Thursday to enable CTC at 20:00 and watch the new series of the popular series about the life of Russian-Armenian family.

We are so imbued with the magical atmosphere of the Armenian feast and celebration that contacted the hereditary Armenian Grant Tohatyanom - he plays the temperamental head of the family of Karen Magikyana - wormed and 3 family recipe.

Dolma

What you need: canned grape leaves

1 kg of minced meat (better if it is a mixture of pork, beef and lamb)

1 tbsp. rice

1 onion

broth

dried basil, oregano, black pepper, cumin - to taste

How to make dolma:

1. Finely chopped onion mixed with undercooked rice and add to the mince, salt, and add all the spices. Then pour the parts about the glass broth and mix until until minced not absorb all the liquid.

2. Preserved leaves put in boiling water for 5 minutes, removed and cut tails. On each leaf put stuffing bit (no more than a teaspoon) and turn a neat rolls.

3. Dolma folded into a saucepan and cover with a heat-resistant plate. Pour the broth, put on a little fire and press the plate yoke. After 20-25 minutes, the plate must be clean and cook dolma another 10-15 minutes to rolls soaked in remaining broth. 4. Serve with garlic-yogurt sauce.

to Skewers of lamb

What you need: 1 kg lamb

4 onions

1 lemon

salt and pepper - to taste

fresh vegetables, green onions, tkemali, narsharab - feed

How to cook skewers of lamb:

1. Lamb rinsed in cold water, cut into small pieces. Salt and pepper, add the lemon juice, lemon zest and chopped onions.

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

3. Ovine strung on skewers and fry Barbecue or in the oven for 25-30 minutes (guided by the golden color of meat) without forgetting skewers watered periodically heated with lard.

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

Hash

What you need: 2 beef legs

500 g of beef rumen

water

3 heads of garlic

50 ml white wine vinegar (can substitute freshly squeezed juice pomegranate)

cilantro beam

salt and pepper - to taste

radishes, greens, lavash - feed

How to Cook Hash:

1. Beef singe feet, scrape and rinse several times. Cut into pieces along the legs folded in a pan and cover with cold water. Leave for a day, changing the water every 4-5 hours. 2. Thereafter, the pan can be placed on weak fire and bring almost to boiling, remove the foam, pour cup of cold water, again boil again pour cup of water, again to remove foam.

3. Meanwhile cleanse the scar, rinse, fill with cold water and boil until the disappearance of the characteristic odor. Then pour broth and scars washed with hot and cold water, chopped and added to the cooking legs. Cooking on minimum fire 7-8 hours at a very low boil without salt closing lid.

4. Ready to get legs, separate the meat from the bones, cut into small pieces. 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 of the legs and vinegar, stir, add the chopped cilantro.

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