Armenia - KITCHEN

COLD DISHES and THE HORS D OEUVRES	SOUPS FROM THE VEGETABLES and THE VERDURE	ARTICLES MADE OF THE TEST
JAMS and THE SWEETNESSES	DAIRY PRODUCTS	MEAT And FISH DISHES	SOUPS

ARTICLES MADE OF THE TEST

GATA OF "ARTSAKH"

To prepare dough. In the separate dishes to place softened oil and to grind its minutes 10, then to add sakharnykhy sand, egg, vaniline, salt to continue to grind before obtaining of uniform mass. To pour the obtained mass into the dough and to intermix during 5 min. To add by uniform parts flour, always intermixing. To mix dough and to place it in the warm place on 35 min. To meanwhile prepare filling. For this to grind oil, to add flour, to pour powdered sugar and thoroughly to grind before obtaining of uniform pulverulent mass. Dough to lay out to the strewn by flour table, slightly to vent anger and to divide into pieces with the weight of 2shch0g. the pieces of test to roll out into the round flat cake of tolshinoy 5-6 cm. Poverkhost' of the rolled out test to grease by oil and to place filling (200g). Kray test to connect and to give to article krugkuyu form, then to overturn to the reverse side and to roll out to the thickness of 1,5-2 mm. finished flat cakes to assume to be seam downward on that greased by oil pan. Before the baking the surface of test to grease by egg yolk, to pierce in several places and to apply patterns. To bake in the hot oven during 30-35 min. For the dough: 250 g of flour, 5 g of yeast(s), 200 g of water. For the test: 750 g of flour, 200 g of heated oil, 5 eggs, 200 g of granulated sugar, 7 g of salt, 1 powder of vaniline. For the filling: 800 g of flour, 350 g of heated oil, 300 g of powdered sugar. For the paint: 1 yaichnuy yolk.

GATA "YEREVAN"

To prepare bezoparnoye dough, to cover with towel and to place in the warm place on 30-35 min. Filling to prepare in the manner that for gaty Of "artsakhskoy". Ready dough to lay out to the table strewn by flour, to divide on the part (500 or 1000 g), to give ball-shaped form, each piece to roll out into the layer with a thickness of 1,5-2 mm, to grease by oil, then to accumulate the layer of test doubly, to again roll out it and again to grease we butter. To repeat this operation of 4-5 times. Puff-pastry yeast dough to roll up into the meat loaf and to cut into pieces with weight at 200 g. the piece of test to roll out into the krugkuyu flat cake. To the center of flat cake to place filling (170 g), the edge of flat cake to connect and to give to article circular shape. Its thickness is lobate to be 1,5-2 cm. to assume gatu to be seam downward on the greased by oil pan, to grease by its egg yolk and to pierce in several places by fork. To bake in the hot oven during 30-35 min. For the test: 1200 g of flour, 200 g of boiled oil, 15 g of yeast(s), 5 g of salt, 400 g of water. For the filling: 800 g of flour, 400 g of powdered sugar, 400 g of boiled oil. For unrolling of the test: 100 g of flour. For the layer: 200 g of boiled oil. For the paint: 4 egg yolks.

EARS (AKANDZH)

Into the dishes to pour yolks, to add salt, cognac and vodka, to slightly mix, to pour flour and to mix dough. To lay out dough to the table and to cut into pieces 50 g. each piece to roll out into the round flat cakes of the volshchinoy 1,5 -2 mm. of flat cake to khadrezat' by knife in 2-3 places and to fry in boiling oil before the appearance of a light yellow color. Finished articles to take out made of the saucepan, to give to oil of stechts, to assume on the dish and to strew by powdered sugar. So that the articles would have beautiful form, should be fried them in the saucepan, whose diameter only is lower than the diameter of flat cake. For the test: 300 g of flour, 3 yolks, 1 g of salt, 50 g of cognac. For the searing: 400 g of boiled oil. For the cushioning layer: 100 g of powdered sugar.

PAKHLAVA IS PUFF-PASTRY

In the warm water with separated yeast(s), continuously stirring slowly, to gradually pour flour and to mix dough. To knead dough during 15-20 min. Then on 30-40 min to place in the warm place, after covering with towel. For the filling the walnuts to pass through the meat grinder and to mix with the granulated sugar and kardaminom. Dough to divide into 14 parts, to roll out them and to grease by lit oil. On the pan greased by oil to place dough into 3 layers, on the third layer after assuming 1/5 parts of the prepared filling then to shift to be filling 4 layers, to cover with three layers of test, to grease surface by yolk, to incise by rhombs and to place in the hot oven on 30-35 min. 10-15 min. after landing of pakhlavy in the furnace to flood with its lit oil. Finished article to flood with thoroughly heated honey along the incised lines. For the test: 750 g of flour, 50 g of yeast(s), 200 g of water. For the filling: 300 g of walnut it is nut, 300 g of granulated sugar, 3 g of cardamon. For the layer: 175 g of boiled oil. For the filling: 150 g of honey and 100 g of boiled oil. For the paint: 2 egg yolks.

CAKE "FRUIT"

Yolks to shake up with oil and granulated sugar, to add soda, vinegar and flour so many so that would come out the polukrutoye dough. To divide on 3 parts. In one to add cocoa and 2 parts (white and brown) to assume into the refrigerator for the hardening. Then to roll out one white layer (which they did not place into the refrigerator) and to grease by jam or cut fruits. To reach brown layer, to rub on the grater and to strew to the jam. To separately shake up proteins with the granulated sugar to the formation Beza. To apply to the brown layer and to on top strew by the third white layer, rubbed on the grater. Furnace in the hot oven. To cut in the form of rhombs and tax. Composition: 5 yolks, 300 g of oil, ? the container of granulated sugar, 1 tea spoon of soda, 1 table spoon of vinegar, flour - by rule of thumb. 1.5 table spoons of cocoa. For Beza: 5 proteins, 1 container of granulated sugar.