In Armenia, eggplants are among the most popular vegetables. They are stewed, baked, added to salads, soups and main courses. For the winter, they are prepared here in different forms: fermented, pickled, made into complex snacks and stews, and made into jam. If you are wondering what to cook from the “little blue ones” for the future, for the winter, you should study the recipes for Armenian eggplants - there will definitely be plenty to choose from!
Cooking features
Armenian eggplants can be closed according to different recipes, which have significant differences. We are talking not only about the composition, but also about the preparation technology. There is no single algorithm, but there are several features that remain relevant regardless of the selected procurement option.
- Breeders have developed eggplant varieties that have almost no bitter aftertaste. But if you don't know how much solanine is in the vegetables you buy, it makes sense to take steps to remove it. This process is simple: you need to prepare a solution at the rate of 20 g of salt per 1 liter of water, immerse chopped or pricked fruits with a fork into it, wait 20–30 minutes, rinse the eggplants in running water. Another way to remove solanine is to salt the chopped vegetables, wait 10 minutes, and rinse the pieces. The third option is to boil the fruits for 5 minutes in salted water.
- To prepare eggplants in Armenian style for the winter, you need to choose strong, young and small fruits with green tails. They should fit easily into the jar, especially if you plan to marinate them whole. Especially small fruits (up to 10 cm in length) are needed for jam.
- If you want the eggplants to better retain their shape after preservation, you should not peel them beforehand. The ends of the fruits are cut off in any case. The fruits themselves are pierced in several places with a fork or toothpick so that they are better soaked in brine, marinade or syrup.
- The jars must be washed with soda and sterilized, and the lids must be boiled. If the snack will be stored in the refrigerator, you can use plastic lids. For indoor storage, eggplants are covered with metal lids to ensure airtightness.
- If the recipe for the workpiece calls for its sterilization in jars, it is advisable to choose containers that are small and the same size.
The conditions and shelf life of Armenian eggplants depend on the recipe used.
Stuffed eggplants in Armenian style for the winter
Composition (per 3 l):
- small eggplants - 2.4 kg;
- bell pepper - 0.6 kg;
- garlic - 10 cloves;
- fresh parsley - 100 g;
- vegetable oil - 1 l;
- table vinegar (9 percent) - 80 ml;
- salt - 20 g;
- hops-suneli - to taste.
Cooking method:
- Wash the eggplants and cut off their ends. Cut the fruit lengthwise, but not all the way, so that they can be opened like books.
- Place the eggplants in a pre-prepared salt solution. After 20 minutes, rinse and dry with a napkin.
- Place the fruits on a baking sheet. Preheat the oven to 180 degrees. Send the “little blue ones” to her. Bake them for 30 minutes.
- Remove the vegetables from the oven, place them in a pan, press them down with a plate, and place a jar of water on it. Press the eggplants for half an hour to remove excess moisture.
- Remove the seeds from the peppers and remove the stems. Turn through a meat grinder using the attachment with medium holes.
- Chop the garlic in the same way.
- Chop the greens with a knife, maybe not too finely.
- Combine pepper, garlic and herbs. Add suneli hops and salt, mix well.
- Place the filling of pepper, garlic and herbs in the middle of the eggplants. For reliability, you can tie the fruits with culinary thread.
- Place the peppers in a saucepan, add oil, and place a weight on top.
- Leave for 5 days at room temperature.
- Sterilize the jars and place the eggplants tightly in them.
- Pour vinegar into jars.
- Heat the oil in which the eggplants were marinated and pour into jars.
- Close the jars with plastic lids and store in the refrigerator.
Eggplants prepared according to this recipe can be stored in the refrigerator for up to 6 months. If you sterilize them in a water bath (at the rate of 20 minutes per 1 liter) and seal them tightly with metal lids, then the snack can be kept in any cool room, its shelf life will increase to 12 months.
Armenian eggplant salad for the winter
Composition (for 2.5–3 l):
- eggplants - 1.5 kg;
- tomatoes - 1 kg;
- onions - 0.25 kg;
- carrots - 0.25 kg;
- bell pepper - 0.5 kg;
- hot pepper - 0.5 pcs.;
- garlic - 10 cloves;
- clean boiled water - 0.2 l;
- refined vegetable oil - 0.2 l;
- sugar - 100 g;
- salt - 20 g;
- vinegar essence (70 percent) - 20 ml.
Cooking method:
- Cut the eggplants into cubes, soak in saline solution, rinse, and let them dry.
- After removing the peel, cut the onion into half rings, not too thin.
- Remove the seeds from the sweet pepper and cut it into halves or quarters.
- After peeling the carrots, chop them into circles.
- Pour boiling water over the tomatoes, peel them and cut the pulp into small cubes.
- Cut the hot pepper into thin rings, remove the seeds from them.
- Combine vegetables and place in a saucepan.
- Separately combine butter, sugar, salt and water. Pour into vegetables, stir.
- Place the pan with vegetables on low heat, bring its contents to a boil, and cook for half an hour.
- Add garlic crushed with a special press and vinegar essence. Cook the appetizer for another 5 minutes.
- Place the salad in sterilized jars and seal them tightly.
A salad made according to this recipe stands up well even at room temperature. It will not spoil for at least a year, but can be stored even longer.
Armenian eggplant jam for the winter
Composition (per 1 l):
- small eggplants (up to 10 cm) - 0.5 kg;
- sugar - 0.6 kg;
- walnut kernels - 50 g;
- water - 0.75 l;
- soda - 10 g;
- cloves - 2–3 pcs.
Cooking method:
- Peel the eggplants, prick them with a toothpick, and dip them in a soda solution prepared from 10 g of soda and 0.5 liters of water. Leave for 3 hours. Rinse well and dry.
- Boil water (its quantity is not indicated in the recipe, as it can be anything). Dip the eggplants into it and blanch for 5 minutes. Drain in a colander and let dry.
- Prepare syrup from a glass of water and sugar. Place the eggplants in it and cook them for 15 minutes.
- Remove from heat and let cool.
- Bring to a boil again and cook for 40 minutes.
- Add the cloves and chopped nuts and continue cooking for another 10 minutes.
- Place the eggplants in prepared jars and fill with syrup. Close tightly and store until winter.
Eggplant jam prepared according to this recipe is not capricious and can be kept at room temperature. You need to eat it within a year.
Eggplants prepared for the winter in Armenian style can be very different. Both sweet lovers and savory lovers will find a canned food option that suits their gastronomic preferences.
I tried Armenian eggplant for the first time 2 years ago and fell in love with this dish. As soon as the first eggplants appear, this salad is one of the first to be prepared. It goes well with any dish; it’s generally an indispensable appetizer for barbecue! Cooking eggplants in Armenian style will not take much time, but I am sure that it will become one of your favorites!
Prepare the necessary ingredients for preparing the salad.
Cut off the stems of the eggplants, peel the skin and cut into discs 5-6 mm thick. Sprinkle the eggplants with salt and leave for 30 minutes.
Cut the onion into quarter rings.
Pat the eggplants dry with napkins. Heat sunflower oil in a frying pan and fry the eggplants until golden brown. Add onion to the last batch of eggplants and fry until translucent.
Place fried eggplants with onions in a salad bowl, add chopped sweet peppers and tomatoes into slices. Pour lemon juice over the salad, add salt and pepper, and mix well.
Place the Armenian eggplants in a suitable salad bowl, sprinkle with herbs and serve immediately.
Bon appetit!
There are quite a lot of recipes for preparing dishes and winter preparations from eggplant. Among them, the category of national ones, proven by many years of experience, attracting attention with the special taste of preserves, stands out. After harvesting the blue ones, experienced housewives recommend paying attention to preparing Armenian eggplants for the winter.
For cooking, take young vegetables that have not yet become wilted. There should be no signs of rot, the surface of the peel should be shiny, and there should be no sign of stickiness on it. Eggplants can taste bitter; to avoid this problem, soak the vegetables for 20 minutes in a saline solution. Slicing begins immediately before cooking so that they do not have time to darken.
Options for preparing eggplants for the winter
The best recipes may differ in the composition of the products used and their ratio, but they all help to obtain a dish that can be eaten as an independent snack and as an addition to various types of side dishes. A distinctive feature of Armenian cuisine is the special spicy taste of the snack, the frequent use of seasonings and herbs.
Classic recipe
The recipe for classic eggplant cooking is simple, so even novice housewives can use it. Required:
- blue ones - 2.4 kg;
- peppers - 3 pcs.;
- butter - 4 cups;
- essence - 2 tbsp. l.;
- salt, ground pepper - 1 tsp each;
- parsley, head of garlic.
Soaked blue peppers, cleared of bases, are placed in the oven for 30 minutes at a temperature of +170 C. Peppers are chopped into bars, garlic cloves are passed through a press, hops-suneli seasoning and spices are added and left for 15 minutes. Each eggplant is cut lengthwise and stuffed with a garlic-pepper mixture. The vegetables are tied up and filled with oil, put in a cold place for 5 days, after which they are rolled into jars.
Armenian pickled tomatoes
Pickled tomatoes are distinguished by their special taste and cooking technology. For the recipe, they take a lot of garlic and herbs, most often parsley and cilantro, onion arrows and carrot leaves. As a seasoning, use 1/2 tsp ground red and black pepper. for 1 kg of tomatoes. For brine, sugar and salt are taken in equal proportions, 50 g each. Tomatoes and herbs are poured with hot brine, after which they are sent for fermentation for 30 days.
Stuffed with onions
Stuffed eggplants are a nutritious and satisfying dish. At the first stage, washed and peeled blue ones are placed in the oven, kept for 30 minutes at a temperature of +170 C. For the filling you will need:
- blue ones - 1 kg;
- onion - 3 pcs.;
- garlic - 2 heads;
- salt, spices to taste.
The onion is cut into half rings and fried until golden brown, mixed with garlic and herbs. The cooled eggplants are cut and the filling is placed into the resulting pocket. Vegetables are tied up and sent to jars for preservation.
With paprika
The appetizer with paprika has a spicy taste, but due to the presence of paprika, it is not hot. Required:
- blue ones - 2.5 kg;
- onions, peppers - 1 kg;
- garlic - 100 g;
- cilantro - a small bunch;
- fenugreek - 2.5 tsp;
- paprika - 2.5 tsp;
- salt - to taste.
The blue ones are cut into 1 cm circles, salted and left for 2 hours. Onions cut into rings and garlic slices are flavored with spices, salt, and herbs. Fry the eggplants until half cooked and remove excess oil with a paper towel. Mix the vegetable ingredients and simmer for 7 minutes.
With carrots
- blue ones - 2 pcs.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- salt - to taste
Grate the carrots and chop the onion finely. Thin slices of eggplant are fried in a frying pan, after 15 minutes, onions and carrots are added successively, after a couple of minutes, chopped garlic and salt are added. To get more marinade, you can add 2 pcs. tomatoes.
With bell pepper
Red pepper complements the taste of eggplant and gives the preparation an appetizing appearance. Required:
- blue ones - 3 pcs.;
- red bell peppers - 3 pcs.;
- onion - 1 pc.;
- tomatoes - 4 pcs.;
- salt - 1 tsp;
- vegetable oil - 75 ml;
- greens - to taste;
- lemon juice - 1 tsp.
Sliced eggplants are fried. Peppers chopped into strips and onions in rings are combined with blue ones and simmered until tender. At the end, the remaining ingredients are added, and after thorough mixing, they are sent for sterilization for 10 minutes.
In a spicy marinade
Marinated eggplants prepared according to this recipe have a special taste due to seasonings and green apples. Required:
- eggplants - 2 kg;
- celery root - 100 g;
- green apples - 4 pcs.;
- tomatoes - 3 pcs.;
- essence - 1 tbsp. l.;
- salt, parsley, coriander to taste.
Chopped celery is fried until golden brown. Add diced apples to it. The eggplants are cut into cubes, salted and washed after 30 minutes, after which they are sent to fry for further simmering for 10 minutes. The tomatoes are peeled, cut into pieces and combined with the vegetable mixture. Herbs, spices and vinegar are introduced, and after a couple of minutes of thorough mixing, the workpiece begins to be placed in jars.
Fermented in Armenian
This simple appetizer is quick and easy to prepare. Required:
- blue ones - 2 kg;
- garlic head - ½ pc.;
- essence - 1.5 tbsp. l.;
- oil - 200 ml;
- savory - 1 tsp;
- ground pepper, salt to taste;
- a bunch of cilantro.
The eggplants are cut into strips, fried and placed on a paper towel to remove excess oil. The garlic is passed through a press, the cilantro is crushed. Vegetables and herbs are combined, spices and essence are added. Place the salted eggplants under a press and leave for a day, after which they are rolled into jars.
How to properly store products in winter
The preparations are stored in the refrigerator or in a room with a temperature of up to +6 C. Preservations containing vinegar can be stored at home, but the cellar option is considered preferable. Excessive humidity should not be allowed, as this leads to rust on the covers. When the temperature drops below 0 C, the taste of the preservation and the quality of the vegetable mixture will be lost.
An Armenian winter appetizer is a hot, spicy and very tasty dish. The combination of greens and hot peppers with a lot of garlic is not familiar to Russian people, but at the same time arouses genuine interest.
The most common vegetables you can use for this salad are zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some hot and spicy spices. Suneli hops and a mixture of different peppers are perfect. Do not skimp on garlic; it plays a major role in Armenian snacks. For 6-7 liters of salad you can take 1-2 heads of garlic.
And so that garlic does not get lost in the variety of vegetables, you should not put it through a press. It will immediately give off its bitterness and taste; it is better to cut it into small cubes, then all its juice will end up in the salad.
How to prepare an Armenian appetizer for the winter - 16 varieties
The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.
Ingredients:
- Eggplant - 1 kg
- Zucchini - 1 kg
- Tomatoes -1 kg
- Bell pepper - 0.5 kg
- Onions - 0.5 kg
- Carrots - 0.2 kg
- Garlic - 1 head
- Parsley
- Vinegar - 20 ml
- Sugar - 100 g
Preparation:
We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.
Bon appetit.
Oriental dishes have always been distinguished by their incredible aroma and spicy taste. Here is the most striking example of this belief.
Ingredients:
- Carrots - 200 g
- Onions - 500 g
- Tomatoes - 1 kg
- Eggplant - 750
- Zucchini - 750 g
- Garlic - 150 g
- Vegetable oil - 250 ml
- Vinegar - 20 ml
- Sugar - 140 g
Preparation:
Cut the onion into cubes. Peel the zucchini and cut into cubes. We clean the cormorant and cut it into cubes. We also cut carrots and peppers into cubes, after peeling them. Cut the garlic into small cubes. Cut the red chili pepper into small cubes.
Place all the vegetables in a saucepan, add a glass of water, salt and pepper, add sugar and butter. Place the pan on low heat for 1 hour. Afterwards, put the salad into sterilized jars.
A bright, tasty snack for lovers of aromatic and tasty canned salads.
Ingredients:
- Eggplants - 1.5 kg
- Sweet pepper -1 kg
- Tomatoes - 1.5 kg
- Onion - 0.5 kg
- Garlic - 1-2 heads
- Apples (preferably Antonovka variety) - 350 g
- Sugar - 150 g
- Oil - 190 ml
- Chili pepper - 1 pc.
Preparation:
We wash and clean all the ingredients well. Remove the seeds and stem from apples and peppers. Cut the onion into half rings. Grind the remaining ingredients into any shape. Let's pass vegetables and apples into meat grinders. Place the resulting mass into a saucepan. Add chopped onion, sugar, salt, butter. Let the mixture boil, then cook for 35 minutes. A couple of minutes before turning off the salad, stir in the garlic. We will prepare the container in advance. You need to boil not only the jars, but also the lids. Place into jars and seal.
Bon appetit.
A simple and very flavorful salad that everyone will love from the first fork.
Ingredients:
- Carrots - 200 g
- Onion - 500 g
- Bell pepper - 500g
- Tomatoes - 1 kg
- Eggplant - 750 g
- Zucchini - 750
- Garlic - 130 g
- Vegetable oil - 250 ml.
Preparation:
Cut the onion into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and chop the carrots. Remove the seeds from the bell pepper. Cut the tomatoes into cubes. Finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.
Bon appetit.
A very hearty and flavorful winter salad.
Ingredients:
- Eggplant - 750 g
- Zucchini - 300 g
- Chili pepper - 1 pc.
- Tomato - 1000 g
- Onion - 500 g
- Sunflower oil - 250 ml
- Sugar - 120 g
Preparation:
Peel the vegetables. Pass the tomatoes through a meat grinder. Cut the onion into half rings. Cut the zucchini and eggplant into cubes.
Every housewife knows that eggplants tend to taste bitter. Therefore, you can soak sliced eggplants in salted water and leave for 50 minutes.
Mix all the ingredients in one pan, where we also add sugar, salt, pepper and a glass of water with diluted vinegar. Mix everything well. Simmer for 1 hour from the moment of boiling, then put into sterilized jars.
Bon appetit.
This is a very aromatic and unusual dish that will delight you all winter.
Ingredients:
- Eggplants - 1 kg
- Bell pepper - 2 pcs.
- Chili pepper - 0.5 pcs.
- Parsley
- Garlic
- Spices
- Vinegar 120 ml
- Vegetable oil - 1 l
Preparation:
Wash the eggplants, brush with vegetable oil and place in the oven for 30 minutes. Finely chop the pepper, herbs and garlic and mix with vinegar and spices. Make an incision in the eggplants, pressing down the flesh. Stuff the eggplants with herbs and garlic. Pour oil on top and leave for 5-6 days. Afterwards, the snack can be placed in sterilized jars.
Bon appetit.
This salad is a real masterpiece, it is rich in a variety of vegetables, incredibly tasty aroma and easy to prepare.
Ingredients:
- Tomato juice with pulp - 1500 l
- Zucchini - 750 g
- Bell pepper - 500 g
- Eggplants - 750 g
- Garlic - 1 head
Preparation:
We clean the vegetables. Cut all ingredients into cubes. Cut the garlic into small pieces. Place all ingredients in a saucepan. Now dilute a spoonful of vinegar in a glass of water. Pour the resulting brine over our vegetables, add more sugar, salt and pepper. Simmer the vegetables for about an hour. Having previously sterilized the jars, place the salad on them. Let's roll it up and hide it under a fur coat.
Bon appetit.
This salad will especially appeal to lovers of spicy dishes.
Ingredients:
- Green tomatoes - 0.5 kg
- Garlic - 50 g
- Cilantro - 1 bunch
- Vinegar - 2 tbsp.
- Chili pepper - 1 pc.
Preparation:
Peel the pepper and garlic and cut it into small pieces; you can pass it through a meat grinder. Finely chop the greens. Cut the tomatoes into quarters. Mix all the ingredients. Place the salad in jars. Let's prepare the brine. To do this, mix water, salt and vinegar. Boil it and pour over the salad. Sterilize for 15 minutes and roll up the lids.
This wonderful recipe is the epitome of a satisfying combination of incredible flavor and ease of preparation.
Ingredients:
- Tomatoes - 1 kg
- Eggplants - 750 g
- Zucchini - 750 g
- Carrots - 200g
- Onion - 500 g
- Bell pepper - 500 g
- Garlic - 1 head
- Greenery
- Hot pepper pod - 1 pc.
- Vinegar - 20 ml
- Vegetable oil - 250 ml
- Sugar - 100 g
- Salt - 50 g
Preparation:
Peel the carrots and grate them. Cut the bell pepper into cubes, first remove the seeds and stems. Peel the onion and cut into half rings. Cut tomatoes, eggplants and zucchini into cubes.
If the tomatoes have thick skin, it is better to remove it. Because this way the salad will be much more tender.
Mix all ingredients well. Pour in brine. To prepare the brine, you need to stir vinegar in water and mix with vegetable oil. Stir sugar and salt into the resulting sauce until completely dissolved. Simmer the vegetables for about an hour. Then put the salad into jars.
Bon appetit.
A very hearty and tasty salad that everyone in the household will definitely enjoy.
Ingredients:
- Eggplants - 750 g
- Carrots - 200 g
- Bell pepper - 500g
- Onion - 500g
- Tomatoes - 1000 g
- Garlic - 125 g
- Zucchini - 750 g
- Chili pepper - 2 pcs.
Preparation:
Cut the onion and carrots into small cubes. Cut off the stem of the eggplant and cut them into cubes. Cut peppers, tomatoes and zucchini into small pieces. Fry onions and carrots in oil in a frying pan. But it’s better to fry them in different pans. Finely chop the greens and chili peppers. Mix all the ingredients. Let's prepare the marinade. Dissolve sugar, salt and 2 tablespoons of vinegar in a glass of water. Now bring the marinade to a boil and pour it over the vegetables. Cook the vegetables over low heat for about an hour. 5 minutes before readiness, add garlic. Place the finished salad in sterilized jars.
Canned salads for the winter are a very popular dish. Delicious, simple, plentiful and for all times. This salad is called “Armenian” and its name is due to its pleasant spicy aroma. Oriental dishes always have a spicy and pungent taste.
Ingredients:
- Bell pepper - 3 pcs.
- Tomatoes - 4 pcs.
- Eggplants - 3 pcs.
- Onion - 2 pcs.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Cherry plum - 1 glass
- Garlic - 4 teeth.
- Sugar - 120 g
- Refined oil - 100 ml
- Apple cider vinegar - 100 ml
Preparation:
Clean all ingredients and cut into medium pieces. Pour boiling water over the cherry plum and tomatoes and after a few minutes remove the peel from them. Cut the tomatoes into quarters, and turn the cherry plum into puree. Now let's prepare the marinade. To do this, mix sugar, salt, vinegar and oil in a glass of water in a saucepan. Mix everything well and bring to a boil.
Mix all the ingredients in a saucepan and pour in the marinade. Cook for 40 minutes, then put into sterilized jars.
Bon appetit.
Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.
Ingredients:
- Eggplants - 1 kg
- Onion - 750 g
- Green onion - 1 bunch
- Cilantro - 1 bunch
- Vegetable oil - 100 ml
- Garlic - 5 teeth.
Preparation:
Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.
It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.
Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.
Roll up the cans.
Bon appetit.
“The East is a delicate matter,” said the famous hero of a popular Soviet film. It’s true, the dishes are spicy, simple but at the same time with a large abundance of greens, definitely not for everyone. By the way, here is a vivid example of a traditional Armenian canned salad.
Ingredients:
- Green pepper - 500 g
- Red pepper - 500 g
- Yellow pepper - 500 g
- Chili pepper - 2 pcs.
- White pepper - 10 g
- Allspice - 5 peas
- Tomato paste - 0.5 l
Preparation:
We clean the peppers from seeds and stalks. Cut the peppers into large pieces. Place the pepper pieces into the tomato paste and put on the fire. Salt, pepper and add sugar.
If the liquid begins to evaporate during cooking, you can add boiling water.
Cook the salad for 40 minutes and then add vinegar. Cook for another 3 minutes and pour into sterilized jars.
Bon appetit
This dish is worthy of the highest praise; it is both sweet and spicy, but at the same time very tasty.
Ingredients:
- Eggplants - 2.5 kg
- Tomatoes - 2 kg.
- Bell pepper - 1.5 kg
- White onion - 1 kg
- Apples - 700 g
- Oil - 250 ml
- Sugar - 200 g
Preparation:
Peel all vegetables and remove seeds. Cut the eggplants into cubes. Cut the onion into half rings. Tomatoes, peppers and apples are passed through a meat grinder. Mix the resulting mass with onions and eggplants. Pour everything into a large saucepan, add oil, add pepper, sugar and salt. Cook for about an hour. While the salad is cooking, boil the jars and lids. Place the salad in jars and roll up.
Bon appetit.
Perhaps tomatoes are the most popular product for canning. However, this recipe can hardly be called ordinary.
Ingredients:
- Tomatoes - 4 kg (small size)
- Garlic - 2 heads
- Chilli
- Sugar
- Vinegar
Preparation:
Wash the tomatoes, remove the stem and make a cut at the base crosswise so that you can add the filling. Cut the garlic into small pieces. Chili pepper can be used in the amount of one piece, or you can add more, it all depends on your preference. By the way, it also needs to be cut into small cubes. You can take any greens, chop them finely. Mix garlic, herbs, pepper and salt. Now we stuff the tomatoes and place them in sterilized jars. Currant leaves, dill inflorescences and several peppercorns are already laid out in the jars one at a time. Fill the jars with boiling water, add vinegar and roll up.
Bon appetit.
This appetizer is especially popular because it makes the perfect snack. Crispy spicy cucumbers will definitely delight your guests.
Ingredients:
- Tomatoes - 4 pcs.
- Cucumbers - 3 kg
- Chili pepper - 1 pc.
- Garlic - 5 teeth.
- Sugar - 100 g
- Salt - 50 g
Preparation:
We sterilize the jars. Cut the cucumbers into 0.5 cm rounds and place them in jars. We peel the tomatoes and place them in a blender. Peel the garlic and cut the chili pepper into small cubes. Grind the garlic and pepper in a blender and mix with tomato paste, add red pepper, salt and sugar. Pour tomato juice over the cucumbers and roll up.
Dishes of Armenian cuisine are distinguished by their unique piquant taste and spiciness. To prepare food, Armenian chefs use about 300 types of wild herbs and flowers, which are used as seasonings or even main dishes. The most common cultivated vegetables are potatoes, tomatoes, cabbage, eggplants, peppers, carrots, cucumbers, beets, sorrel, spinach, asparagus, okra, zucchini, pumpkin, green beans, etc. Many vegetables are used in combination with meat and fish dishes.
In spring, from fresh grape leaves, and in summer and autumn, dolma is prepared from apples, quinces, eggplants, peppers and tomatoes - products stuffed with minced meat, rice and spicy herbs. Beef and lamb are widely used in Armenian national cuisine, while pork is rarely consumed.
As for the technology of preparing Armenian dishes, it is, as a rule, complex and in some cases labor-intensive. The preparation of a large number of meat, fish and vegetable dishes of Armenian cuisine is based on stuffing, beating, preparing purees and soufflé-like masses, which require a lot of time and labor.
Offers dishes of Armenian cuisine, which are not only traditional in Armenia, but also loved in different countries.
AYLAZAN
This is a vegetable stew, but with a lot of seasonings
Ingredients: 500 g eggplants, 500 g potatoes, 4 onions, 100 g sunflower oil, 4 sweet peppers, 4 tomatoes, 1 cup green beans. 1 cup of spicy herbs (basil, thyme, cilantro, parsley), 1 head of garlic, 1 teaspoon of black pepper, 0.5 teaspoon of red pepper, salt.
Preparation: Cut the eggplants into slices, add salt, let sit for 10-15 minutes (until they release juice), squeeze. Cut the remaining vegetables into slices and chop the spices. Place the vegetables in the pan in layers, starting with the eggplants, and repeat layers, sprinkling with spices and salt. Pour in oil and add 1/2 cup of water, cover with a plate on top, close with a lid and cook over low heat until cooked.
ARISA
Ingredients: 1 chicken weighing 1 kg, 500 g wheat cereal, salt
Preparation: Soak wheat grits. Boil the chicken, remove from the broth, separate the meat from the bones and cut into pieces. Pour the soaked wheat grits into the boiling broth, put back the pieces of meat and cook, stirring occasionally over low heat until the products turn into a homogeneous thick mass. Salt the prepared dish and mix. Sauteed onions with ground cinnamon and melted butter are served with arisa.
ARMENIAN EGGPLANT SALAD WITH TOMATOES
Ingredients: 400 g eggplants and tomatoes, 200 g onions, 100 g bell pepper, salt, ground pepper, vinegar, parsley to taste.
Preparation: Wash the eggplants, peel them, cut into slices, sprinkle with salt and let stand for 15-20 minutes, then rinse with water and squeeze lightly.
Fry the prepared eggplants with onions in oil, place in a salad bowl, add sliced tomatoes and bell pepper rings.
Season with vinegar, salt, ground pepper and stir. Sprinkle with herbs.
CELERY AND PEPPER SALAD WITH MUSHROOMS IN ARMENIAN
Ingredients: mushrooms, sweet red pepper, celery root 200 g, pork lard 2-4 slices,
- 1 clove garlic, finely chopped parsley 1 tbsp. l., vegetable oil 2 tbsp. l., dry red wine 1 glass, salt to taste.
Preparation: Finely chop the mushrooms and fry in oil over high heat. Add crushed garlic, lard cut into small cubes and fry for another 2-3 minutes.
Pour in the wine, bring to a boil, boil for 1 minute, then simmer over low heat for another 5-7 minutes. Add parsley, stir, remove from heat, add salt and cool. Cut the celery root and pepper into small strips, put in a salad bowl, add salt and stir, and place the cooled mushrooms on top. Serve cold.
KYATA
Ingredients: 300 g butter, 3 cups flour, 1 egg, 1 white, 1 cup kefir, 1 teaspoon soda, vanillin Filling: 1 cup melted butter, 2 cups sugar, 3 cups flour.
Preparation: Chop butter, flour, soda, vanilla, add eggs, kefir, knead the dough and put in the refrigerator for several hours. Prepare several layers 1 - 1.5 cm thick, add the filling and roll it into a roll. Brush the top of the product with egg and prick with a fork. You can cut the rolls with a curly knife into pieces 3 - 4 cm wide. Bake until golden brown.
STEAMED TROUT
Ingredients: trout 400 g, water 100 g, tarragon 150 g, butter 80 g, lemon 25 g, salt to taste.
Preparation: Salt the prepared fish, place in 1-2 rows in a saucepan greased with oil and lined with tarragon (leave a little for decoration).
Place pieces of butter on top, pour in water and simmer over low heat for 15-18 minutes.
Place the finished trout on a dish, pour over the resulting juice, and garnish with lemon slices and tarragon.
BASTURMA
Ingredients: beef (tenderloin) 540 g, onions and green onions 100 g each, 3% vinegar or lemon juice 60 g, herbs, pepper, salt to taste.
Preparation: Peel the tenderloin from the film, cut into pieces weighing 40-50 g, put in a porcelain or earthenware bowl, salt and pepper, add vinegar, finely chopped onions and mix.
Then cover the dish with meat and put it in a cold place for 5-6 hours. Thread the prepared marinated meat onto skewers and fry over hot (without flame) coals until done. Serve with greens.
KOLOLIK SHUSHINSKY
Ingredients: 1.5 kg of beef, 200 g of butter, 3 onions, 2 eggs, 0.25 cups of milk, 0.5 cups of rice, 1 tbsp. spoon of wheat flour, 3 tbsp. spoons of tarragon greens, 1.5 teaspoons of ground black pepper or 12 peas, 30 g of cognac (2.5 tablespoons).
Preparation: Boil the broth, strain. Beat the meat, remove all the films, tendons, fat, sprinkle with finely chopped onions (1 onion) and continue beating until a sticky mass is obtained. Add flour, milk, egg, cognac to the mixture and beat until a semi-liquid consistency, then add salt, add spices, 1 chopped onion and refrigerate for half an hour.
Make round meatballs from the mixture and place pieces of frozen butter inside. Divide the broth into two parts: in the smaller one, boil the meatballs over low heat; Make soup from the larger one by adding rice, spices, 1 chopped onion and 5 minutes before readiness add a beaten egg. Connect both parts of the bell.
TOLMA WITH CABBAGE
Ingredients: lamb pulp 450 g, bones 200 g, rice 60 g, onion 100 g, cabbage 600 g, dried apricots 60 g, quince or apples 200 g, herbs, tomato puree, pepper, salt to taste.
Preparation: Pass the lamb through a meat grinder, add rice boiled until half cooked, finely diced onion, herbs, pepper, salt and mix thoroughly.
Scald the cabbage leaves with boiling water and wrap the minced meat in them.
Place bones and a layer of cabbage leaves on the bottom of the pan, and lay tolma in rows on top, filling the gaps with dried apricots, sliced quinces or apples.
Then add sautéed tomato puree, add hot broth or water and simmer, covered, over low heat until done.
When serving, pour the juice formed during stewing over the dolma.
MUSSAKA WITH VEGETABLES
Ingredients: beef 350 g, melted butter 60 g, rice 60 g, onion 50 g, tomato 100 g, - pumpkin 400 g or cabbage 300 g, or potatoes 250 g, or eggplant 300 g, meat broth, pepper, salt taste.
Preparation: This dish is prepared with various vegetables: pumpkin, potatoes, eggplant, cabbage.
Before stewing, peel and seed the pumpkin, cut into thin slices and fry; cut the peeled eggplants into slices, sprinkle with salt and let sit for 10-15 minutes, then rinse, lightly dry and fry on both sides; cut potatoes into slices, fry; Scald the cabbage.
Cut the beef into small cubes and fry in a little oil. Rinse the rice and boil until half cooked. Cut the onion into cubes and sauté in oil. Mix the prepared meat with rice and onions, sprinkle with salt and pepper.
Put a layer of vegetables into the pan, then a layer of meat mixed with onions and rice, cover with tomato halves, pour in broth so that the food is covered with it, and simmer until done.
PILAV WITH DRIED FRUIT
Ingredients: rice 300 g, ghee 100 g, dried apricots, prunes 40 g, raisins, almonds 30 g, cloves, cinnamon, salt to taste.
Preparation: Place the prepared rice in boiling salted water and cook until the rice grains on the outside become soft and retain some elasticity on the inside.
After this, drain the rice in a colander, rinse with warm water and let it drain. Melt the butter in a deep saucepan, put in some rice, stir lightly, then add the remaining rice, pour in the oil, cover with a lid and put on low heat for about 40-45 minutes.
Sort out the dried fruits, rinse in hot water, place in a frying pan with heated oil, add cloves, peeled and finely chopped almonds, cover with a lid and lightly fry over low heat.
After this, mix the fruits with rice and serve, pouring oil and sprinkling with cinnamon.
HASH
Since ancient times, the custom of eating khash completely separately from all other dishes has been preserved, early in the morning for breakfast or even before breakfast, on holidays.
Ingredients: 1.5 kg beef legs, 500 g tripe, 2-3 heads of garlic, 1 radish
Preparation: Singe the legs, scrape them out, wash them several times, cut them into pieces lengthwise and put them in running water for a day, or fill them with cold water and change them every 2-3 hours. Then wash them again, put them in an enamel basin, and fill them with water to She covered the legs with a layer of 15-20 cm and simmered over low heat.
Clean the scars, rinse, cover with cold water and cook until the specific smell disappears (determined by the test), then pour out the broth, rinse the scars with hot and cold water, chop finely and add to the boiling legs.
Continue cooking the khash over low heat without salt, avoiding a strong boil, skimming off the foam, until the meat separates from the bones and the scars become soft.
Salt the finished hot khash, cover with chopped garlic or dilute the crushed garlic in the broth and serve separately. They eat khash with grated radish, spicy herbs (basil, parsley, tarragon) and pita bread.
VOSPNAPUR
4 tbsp. tablespoons lentils, 3-4 tablespoons rice (or noodles), 2-3 onions, 50 g butter, 0.5 cups raisins (or dried apricots), 0.5 cups crushed walnuts, 6-8 black peppercorns, 1 tbsp. . spoon of parsley, 2 tbsp. spoons of green cilantro.
Preparation: Pour cold water over the lentils and boil until soft.
Add all other ingredients except the herbs and cook until the rice is done, then add the herbs.
LAMB KCHUCH
For lamb kchucha, two types of vegetable dressing sets are given.
For 500 g of lamb - one of the sets:
I. 4-5 potatoes, 4 tomatoes, 3-4 onions, 1 cup green beans, 2 bell peppers, 1 cup spicy herbs (basil, cilantro, dill, savory), 0.5 teaspoon ground black pepper, 0 .75 cups of dried apricots.
II. 4 potatoes, 5-6 tomatoes, 3-4 onions, 0.5 cups green beans, 3 eggplants, 2 bell peppers, 1 cup herbs (parsley, dill, basil), 0.5 teaspoons black pepper, 0 .25 teaspoons red pepper.
Preparation: Cut the vegetables into approximately equal pieces, place them in rows in a clay dish, sprinkle with spices and salt. Place pieces of lamb on top, pour boiling water so that it covers the meat, close tightly with a lid and place in the oven for 2 hours.
YUGATERT
500 g flour, 100 g butter (50 g for dough, 50 g for greasing), 150 g honey, 3 eggs, 0.5 cups milk, 0.5 g soda.
Preparation: Knead the dough from flour, eggs, hot milk, butter, soda. Roll out into a thin layer 1-2 mm thick, grease with butter, lightly sprinkle with flour on top, roll into an envelope or roll and repeat these operations 6 times. Roll out the dough for the last time into a layer 3-4 mm thick.
Place the rolled out dough (pancake) on a greased frying pan and bake in the oven for 10-15 minutes. Then cut into squares and pour melted honey.
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