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Armenian cuisine...

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Armenian cuisine

Hash

Tolma (dolma)

Trout in wine (Ishkhan)

Eggplant with garlic filling (ctorats)

Eggplant with walnuts (magadinos)

Red bean paste with cornel

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Pisaladier

Pisaladier 1 serving of landmine dough or puff pastry Filling: 1 kg onion, peeled and chopped 6 large cloves of garlic, peeled and finely chopped 100 ml olive oil salt and sugar 15 salted anchovies, rinse 15 black olives, cut in half and peeled Preheat the oven to 180 gr C. Put onion and garlic in a pan with a tight lid, add olive oil, a teaspoon of sugar and salt, add 100 ml of water. Cover and cook, without turning to brown, 10 minutes until soft. Remove the lid, increase the heat and often stir the onion for 15 minutes until it turns dark caramel and all the liquid evaporates. Unroll the dough for a shape with a diameter of 20 cm. If using puff pastry, pierce it in several places. Spread the onion evenly over the dough, garnish with anchovies crosswise, then put olive into the resulting squares. Bake the pissadelier for 20 minutes, until the base is baked, and on top of the cake is golden.

Sausage Dumpling

Sausage Dumpling hunting sausages - 100g, dry buns - 50g, spinach - 60g onions - 1 onion, flour - 1 tsp, semolina - 1 tsp, egg - 1 pc., bacon - 20g, ground black pepper, salt, parsley (greens) - to taste. Dry buns are soaked in water and knead. Hunting sausages are chopped into small cubes. Spinach, onion, parsley are also finely chopped. All products are mixed with flour, semolina and egg, salt, pepper and from the resulting mass form dumplings the size of an egg. Boil them in slightly salted water and as soon as they emerge, remove them with a slotted spoon. The bacon is melted in a pan, a little water is poured in which the dumplings were cooked, and the finely chopped onions are slightly allowed to go. At the end, add chopped parsley and mix everything with dumplings. Dumplings are baked, the finished dish is poured with eggs. Separately served green salad.

Japanese Chicken Liver

Japanese Chicken Liver 2 tbsp. tablespoons light soy sauce 2 tbsp. tablespoons of mirin or sherry 450 g chicken liver 2 tbsp. tablespoons of vegetable oil 1 bell pepper 4 feathers of green onions 1 clove of garlic 2.5 cm ginger root ¼ teaspoon hot red pepper 2 tbsp. tablespoons of sugar 3 tbsp. tablespoons of tight soy sauce 1 teaspoon sesame oil In a shallow dish, mix light soy sauce, mirin or sweetened with 1/2 tsp. Sherry sugar and chicken liver. Leave to marinate for 20-30 minutes, stirring occasionally. Heat the pan, add oil and shake the pan so that the oil is evenly distributed over the entire surface. Using a slotted spoon, remove the liver from the marinade and put it in the pan. Fry in oil for 3-4 minutes, until the liver begins to turn brown. Add green bell peppers, chives, garlic and ginger and continue to fry for another 1-2 minutes. Liver slices should be brown on the outside, but pink on the inside. Add red pepper, sugar and dark soy sauce and mix well. Sprinkle with ses

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