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Armenian Food & Recipes

Six home-style recipes. The featured recipe changes each week.

Recipe of the Week

Lahmajoun

Makes 8 · 35 minutes

Ingredients and directions

Ingredients

  • 8 small flour tortillas or thin flatbreads
  • 1 lb ground beef or lamb
  • 1 small onion
  • 1 red bell pepper
  • 2 tbsp tomato paste
  • ½ cup parsley leaves
  • 1 tsp paprika
  • ½ tsp kosher salt
  • Lemon wedges

Directions

  1. Heat the oven to 450°F. Finely chop the onion, pepper, and parsley.
  2. Mix the vegetables with the meat, tomato paste, paprika, and salt.
  3. Spread a very thin layer across each flatbread. Bake on sheet pans until the edges crisp and the meat reaches 160°F, checking after 8 minutes.
  4. Serve hot with lemon and extra parsley.

Lavash

Makes 8 · 55 minutes

Ingredients and directions

Ingredients

  • 2 cups all-purpose flour, plus more for rolling
  • ¾ cup warm water
  • ¾ tsp fine salt

Directions

  1. Mix the flour and salt, add the water, and knead until smooth. Cover and rest for 30 minutes.
  2. Divide into eight balls and roll each into a very thin oval.
  3. Heat a dry skillet over medium-high heat. Cook each piece until bubbles form and brown spots appear, about 30–60 seconds per side.
  4. Stack the flatbreads under a clean towel to keep them flexible.

Traditional lavash baking · UNESCO

Eech

Serves 4 · 35 minutes

Ingredients and directions

Ingredients

  • 1 cup fine bulgur
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes
  • ½ cup hot water
  • 2 tbsp lemon juice
  • ½ cup chopped parsley
  • 3 sliced scallions
  • Salt to taste

Directions

  1. Soften the onion in olive oil over medium heat. Stir in the tomato paste and cook for one minute.
  2. Add the tomatoes and water. Bring to a simmer and stir in the bulgur.
  3. Cover, take off the heat, and let stand until tender, about 20 minutes. If it is still firm, add a splash of hot water and rest a few minutes longer.
  4. Fluff and stir in lemon, parsley, and scallions. Salt to taste and serve warm or chilled.

How to make eech · Eats With Gasia

Gata

Makes 12 slices · 45 minutes

Ingredients and directions

Ingredients

  • 1 sheet puff pastry, thawed and chilled
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • 4 tbsp softened unsalted butter
  • ½ cup chopped walnuts
  • 1 tsp vanilla extract
  • 1 beaten egg

Directions

  1. Heat the oven to 375°F. Rub the flour, sugar, butter, and vanilla together into crumbs. Stir in the walnuts.
  2. Spread the filling over the pastry, leaving an inch clear along one long edge. Roll up toward the clear edge and press to seal.
  3. Place seam-side down, brush with egg, and slice into 12 pieces. Space them on a lined baking sheet.
  4. Bake until golden and crisp, about 22–28 minutes. Cool slightly before serving.

Walnut gata · Heghineh Cooking Show

Meatless grape-leaf dolma

Makes about 24 · 75 minutes

Ingredients and directions

Ingredients

  • 24 jarred grape leaves, plus extras to line the pan
  • ¾ cup short-grain rice
  • 1 diced onion
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • ¼ cup chopped parsley
  • 2 tbsp chopped dill
  • 1 lemon
  • 1¼ cups water

Directions

  1. Rinse the leaves and trim their stems. Soften the onion in two tablespoons of oil, then stir in the rice, tomato paste, and herbs.
  2. Place about a tablespoon of filling on the dull side of each leaf. Fold in the sides and roll loosely so the rice can expand.
  3. Line a small pot with spare leaves. Pack the rolls seam-side down. Add the water, remaining oil, and half the lemon juice. Weigh the rolls down with a heatproof plate.
  4. Cover and simmer gently until the rice is tender, 35–45 minutes, adding water if needed. Rest 10 minutes and serve with the remaining lemon.

Vospov kofte

Makes about 16 · 45 minutes

Ingredients and directions

Ingredients

  • 1 cup red lentils
  • 2 cups water
  • ¾ cup fine bulgur
  • 1 diced onion
  • 3 tbsp olive oil
  • 1 tbsp tomato paste
  • ½ tsp cumin
  • ½ cup chopped parsley
  • Salt and lemon to taste

Directions

  1. Rinse the lentils and simmer in the water until they break down, about 20 minutes.
  2. Stir in the bulgur, cover, and remove from the heat. Let it absorb the remaining liquid for 15 minutes.
  3. Soften the onion in oil. Stir in the tomato paste and cumin, then add it to the lentils with the parsley and salt.
  4. When cool enough to handle, squeeze spoonfuls into small patties. Serve with lemon.

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