77 Dishes from Armenia

– 1 lb ground lamb

– 4 cloves garlic, minced

– 2 tbsp ground paprika

– 1 tbsp ground cumin

– 1 tbsp ground coriander

– 1 tsp ground black pepper

– 1 tsp ground allspice

– 1 tsp red pepper flakes (optional for heat)

– 1/4 cup red wine vinegar

– 1/4 cup ice-cold water

– 1/4 cup salt

– Sausage casings (hog casings or beef casings, soaked and cleaned)

Instructions:

– Prepare the meat mixture:

– In a large bowl, combine the ground beef and lamb. Add the minced garlic, paprika, cumin, coriander, black pepper, allspice, and red pepper flakes (if using). Mix thoroughly to ensure the spices are evenly distributed throughout the meat.

– Add the liquids:

– Stir in the red wine vinegar and ice-cold water. The cold liquid helps bind the mixture and keeps the sausage firm during curing.

– Stuff the sausages:

– Rinse the sausage casings thoroughly, ensuring there is no salt or residue left inside. Stuff the casings with the meat mixture, being careful not to overstuff. Use a sausage stuffer or a funnel to fill the casings. Twist the sausages at regular intervals, about 6 inches each, and tie the ends securely with kitchen twine.

– Dry the sausages:

– Hang the sausages in a cool, dry, well-ventilated area to cure for about 7—10 days. You can also hang them in the refrigerator if you have space. The curing process will allow the flavors to develop and the sausage to firm up. Ensure the sausages are not touching each other, allowing proper airflow.

– Serve:

– After the curing period, slice the Sujukh thinly and serve as part of a meze spread with flatbread, olives, cheese, and fresh vegetables. You can also enjoy it in sandwiches or pan-fried for a crispy exterior.

What makes it special:

Sujukh stands out due to its rich combination of spices and the unique curing process. The mixture of beef and lamb creates a flavorful and tender sausage, while the use of spices like paprika, cumin, and garlic infuses the meat with a bold, savory taste. The air-drying technique gives Sujukh its firm texture and allows the flavors to deepen over time.

Tips and Comments:

– If you don’t have access to sausage casings, you can form the sausage into logs, wrap them tightly in plastic wrap, and air-dry them without the casing.

– Sujukh can be made spicier or milder by adjusting the amount of red pepper flakes or paprika used in the spice mix.

– To speed up the curing process, you can use a dehydrator to ensure the sausages dry evenly.

– If you don’t have a place to hang your sausages, try using a drying rack or even hanging them in your refrigerator, as long as the area is cool and well-ventilated.

Bozbash (Meat and Chickpea Stew)

Ingredients:

– 2 lbs lamb (bone-in, preferably shoulder or shank)

– 1 cup dried chickpeas (soaked overnight)

– 1 large onion, chopped

– 2 medium tomatoes, chopped

– 2 cloves garlic, minced

– 2 medium carrots, peeled and chopped

– 1 potato, peeled and chopped (optional)

– 1/4 cup fresh parsley, chopped

– 1/2 tsp ground turmeric

– 1 tsp ground cinnamon

– 1—2 bay leaves

– Salt and black pepper to taste

– 6 cups water or chicken broth

– 1 tbsp olive oil

– Lemon wedges (for serving)

Instructions:

– Prepare the ingredients:

– Drain and rinse the soaked chickpeas. Cut the lamb into chunks (about 1—2 inches) and season with salt and pepper.

– Brown the meat:

– In a large pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides, which should take about 7—8 minutes. Remove the meat from the pot and set it aside.

– Sauté the vegetables:

– In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, until

– softened and fragrant. Add the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

– Simmer the stew:

– Return the browned lamb to the pot, along with the soaked chickpeas, carrots, potatoes (if using), and bay leaves. Add the turmeric, cinnamon, and a pinch of salt and pepper. Pour in the water or chicken broth, bringing everything to a boil. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lamb is tender, the chickpeas are fully cooked, and the flavors have melded together.

– Final seasoning:

– Taste the stew and adjust the seasoning with more salt and pepper if necessary. Discard the bay leaves and stir in the chopped parsley for freshness.

– Serve:

– Serve the Bozbash hot, with lemon wedges on the side. Squeeze fresh lemon juice over the stew before eating for added brightness and flavor.

What makes it special:

Bozbash is a comforting and filling stew that offers a balanced combination of rich meat, creamy chickpeas, and aromatic spices. The flavors of cinnamon and turmeric give the stew a unique depth, while the lamb remains tender and flavorful after long, slow cooking. The addition of lemon at the end adds a fresh, tangy note that brightens the dish and enhances the natural flavors.

Tips and Comments:

– You can use beef instead of lamb if preferred, but lamb provides a more traditional and flavorful result.

– If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas, though the texture won’t be quite as authentic.

– Bozbash tastes even better the next day, as the flavors continue to develop, so consider making it in advance.

– If you prefer a thicker stew, you can use a potato masher to mash some of the chickpeas once they’re tender, or add a little flour to thicken the broth.

Chapter 2: Regional Specialties

Khashlama (Boiled Meat and Vegetables – Lori)

Ingredients:

– 2 lbs lamb or beef (bone-in cuts like shoulder, neck, or shank)

– 4 large potatoes, peeled and chopped into chunks

– 3 medium carrots, peeled and sliced

– 2 medium onions, quartered

– 4 large tomatoes, chopped

– 3—4 cloves garlic, minced

– 1/2 cup fresh parsley, chopped

– 1/2 cup fresh dill, chopped

– 1 tbsp ground black pepper

– 1 tsp paprika

– 1—2 bay leaves

– Salt to taste

– 8 cups water or beef broth

Instructions:

– Prepare the meat:

– Cut the lamb or beef into large chunks (about 2—3 inches). If you’re using lamb with bones, make sure to leave some of the meat on the bones to enhance the flavor. Season the meat generously with salt and black pepper.

– Cook the meat:

– In a large pot, add the meat and cover it with water or beef broth. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for about 1—1.5 hours, skimming off any foam or impurities that rise to the surface. This ensures a clear, clean broth.

– Add the vegetables:

– Once the meat has started to become tender, add the chopped potatoes, carrots, and onions to the pot. Stir in the garlic, paprika, and bay leaves. Continue to simmer for another 30—45 minutes, until the vegetables are cooked through and the meat is fork-tender.

– Add the tomatoes and herbs:

– Stir in the chopped tomatoes, fresh parsley, and fresh dill. Taste the broth and adjust the seasoning with more salt, pepper, or paprika if needed. Simmer for another 15—20 minutes, allowing the flavors to meld together.

– Serve:

– Serve the Khashlama hot, with the meat, vegetables, and broth. It is often enjoyed with flatbread or crusty bread on the side, perfect for soaking up the flavorful broth.

Tips and Comments:

– You can use a combination of lamb and beef to give the dish a fuller flavor, or you can opt

– for just one type of meat, depending on your preference.

– For an extra boost of flavor, you can add a few tablespoons of tomato paste or a splash of white wine while cooking the meat. Khashlama is even better the next day, as the flavors continue to develop.

– If you don’t have fresh herbs, you can use dried parsley and dill, but fresh herbs will give the dish a more vibrant flavor.

Kololik (Meatball Soup – Ararat)

Ingredients:

For the meatballs:

– 1 lb ground lamb or beef (or a mix of both)

– 1/2 cup rice, rinsed

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 1 tbsp fresh parsley, chopped

– 1 tbsp fresh dill, chopped

– 1 tsp ground cumin

– 1/2 tsp paprika

– Salt and black pepper to taste

For the soup:

– 6 cups chicken or vegetable broth

– 2 medium carrots, peeled and sliced

– 2 medium potatoes, peeled and chopped into cubes

– 1/2 cup tomato paste or fresh tomatoes, chopped

– 1 tsp ground turmeric (optional for color)

– 1 tbsp olive oil or butter

– 1 bay leaf

– 1/2 tsp dried thyme

– Salt and black pepper to taste

Instructions:

– Make the meatballs:

– In a large bowl, combine the ground meat, rice, onion, garlic, parsley, dill, cumin, paprika, salt, and pepper. Mix well until everything is evenly incorporated. Wet your hands with a little water and form the mixture into small meatballs, about 1-inch in diameter.

– Prepare the soup base:

– In a large pot, heat the olive oil or butter over medium heat. Add the carrots and potatoes and sauté for about 5 minutes until they start to soften. Stir in the tomato paste (or fresh tomatoes) and cook for another 3—4 minutes.

– Add the broth and spices:

– Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the turmeric (if using), bay leaf, thyme, salt, and pepper. Once the broth reaches a boil, reduce the heat to a simmer.

– Cook the meatballs:

– Gently drop the meatballs into the simmering broth, one at a time. Allow the meatballs to cook for 20—25 minutes, stirring occasionally to ensure they don’t stick to the bottom of the pot. The meatballs will float to the top once they are cooked through.

– Simmer and serve:

– Once the meatballs are cooked and the vegetables are tender, remove the pot from the heat. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and serve the soup hot, garnished with fresh herbs like parsley or dill if desired.

Tips and Comments:

– If you want the soup to be thicker, you can blend part of the soup or add more rice to the meatball mixture.

– You can substitute the ground meat with ground chicken or turkey if you prefer a leaner option.

– The soup can be made ahead of time and stored in the refrigerator for a few days. The flavors deepen and improve after sitting overnight.

– If you have any leftover meatballs, they can be served with a tomato-based sauce or added to a salad for a quick meal.

– For extra richness, you can stir in a spoonful of sour cream before serving.

Chalagach (Grilled Pork Ribs – Tavush)

Ingredients:

– 2 lbs pork ribs (baby back ribs or spare ribs)

– 2 tbsp olive oil

– 4 cloves garlic, minced

– 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

– 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

– 1 tbsp ground paprika

– 1/2 tsp ground cumin

– 1/2 tsp ground coriander

– 1/4 tsp cayenne pepper (optional for heat)

– Salt and black pepper to taste

– 2 tbsp lemon juice

– 2 tbsp soy sauce (optional for added umami)

– 1 tbsp honey or pomegranate molasses (optional for sweetness)

Instructions:

– Prepare the marinade:

– In a bowl, combine the olive oil, garlic, thyme, rosemary, paprika, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the lemon juice, soy sauce (if using), and honey or pomegranate molasses (if using). Mix well to create a fragrant marinade.

– Marinate the ribs:

– Rub the marinade all over the pork ribs, ensuring that they are well-coated. Place the ribs in a large resealable plastic bag or shallow dish, and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.

– Prepare the grill:

– Preheat your grill to medium-high heat (about 400° F). If you’re using charcoal, allow it to burn down to a medium heat with some direct flames for grilling. If using a gas grill, set the burners to medium-high and make sure the grates are well-oiled to prevent sticking.

– Grill the ribs:

– Remove the ribs from the marinade and place them on the preheated grill. Grill the ribs for about 15—20 minutes per side, turning occasionally, until they are golden brown and have a nice char. You can also baste them with extra marinade during grilling for added flavor.

– Serve:

– Once the ribs are cooked through and have a beautiful grilled crust, remove them from the

– grill and let them rest for a few minutes before cutting. Serve with a side of grilled vegetables, fresh salad, or your favorite dipping sauces.

What makes it special:

Chalagach is special for its bold and aromatic marinade, which infuses the pork ribs with deep, savory flavors. The combination of fresh herbs, smoky paprika, and a touch of sweetness from honey or pomegranate molasses brings the meat to life. Grilling over an open flame or barbecue imparts a distinctive smoky flavor that elevates the dish, making it a perfect centerpiece for any gathering.

Tips and Comments:

– If you prefer a slightly different flavor profile, you can use lamb ribs instead of pork for a more traditional Armenian twist.

– For a crispy, caramelized crust, brush the ribs with the marinade during the last few minutes of grilling.

– If you don’t have a grill, you can also cook the ribs in the oven at 375° F for about 45—60 minutes, basting with the marinade every 15 minutes. Finish by broiling for the last 5 minutes to get a nice char.