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

MEAT And FISH DISHES

TOLMA In GRAPE LEAVES

Pulp of mutton to pass through the meat grinder. In the ground meat to add fig, the in small particles cut turnip-shaped bow, to kinzu, mint, basil, savory, marjoram, salt and pepper. Fresh grape leaves to place into the boiling water on y-2min. To cover into leaves stuffing. On the bottom of saucepan to assume the bones, which were remained after separation from them of pulp, and to on top pack to be numbers prepared tolmu, to pour a little bouillon or water and to tightly cover by the overturned plate. Saucepan to shut with cover and to cook on the average fire. Matsun with the tolchennym garlic or with the sugar and the cinnamon tax separately. To 100g mutton: 80 g of grape leaves, 5 g of rice, 20 g of turnip-shaped bow, 50 g of matsuna, 2 g of garlic or 1 g of cinnamon, 10 g of granulated sugar.

TOLMA In CABBAGE LEAVES

To prepare stuffing, as it is described above. From the head of cabbage to cut out cabbage heart, after which to cook head 10-15 min. Then to dismantle to separate leaves, rough parts to cut off by knife. To cover into each sheet stuffing. On the bottom of saucepan to place the bones, and on top to tolmu, in the spaces to place dried apricots, quince or apples. To add that browned by tomato- puree, to flood with bouillon or water and to cook on the average fire. To 100g mutton: 150 g of cabbage, 5 g of rice, 20 g of turnip-shaped bow, 15 g of tomato- puree, 10 g of boiled oil, 25 g of quince, 15 g of dried apricots, salt, pepper and verdure on the taste.

TOLMA IS ECHMIADZIN

Beef or sheep meat to pass two times through the meat grinder, to add the ground wheaten groats (dzavar), flour, salt, and thorough to mix, wetting hands by water. To separately prepare filling. For this sheep or beef meat to pass through the meat grinder, to pozharit' in boiled oil with the in small particles cut turnip-shaped bow, to salt and to pepper. Stuffing to divide on 2 parts. One part of the stuffing to lay out to the pan by the flat layer with a thickness of 2 cm, to it to be the same layer to assume filling and from above to cover with the second part of the stuffing, after levelling out it along entire surface. To cut billet rhombs on 70 g, on each rhomb to make a deepening, to pour on by lit oil. To bake in the hot oven. Readiness of article to determine according to the color of crust. Tax with the garnish. For the outer layer: 60 g of meat, 50 g of wheaten flour, salt on the taste. For the filling: 60 g of meat, 70 g of turnip-shaped bow, 10 g of boiled oil, 5 g of butter, for the irrigation: salt and black pepper on the taste.

BLUE KYUFTA (MEAT BAKED PUDDING)

Beef or sheep meat to pass two times through the meat grinder, and to brown with the in small particles cut turnip-shaped bow. From the proseyannoy flour and the water to mix dough, to divide on 2 parts and to roll out into the layers with a thickness 1 of cm. the ground cheese, egg, the ground black pepper to divide on 2 parts. Preliminarily welded macaronis to divide on 3 parts. To the pan in the following of sequence greased by oil to pack one layer of test, one part of the macaronis, half of cheese mass, second part of the macaronis, which was remained cheese mass, all this to cover with the second layer of test and to grease by oil. To bake in the the hot to dukhovke.Podat', after dividing into the portioned pieces. On 30 g of the meat: 6 g of turnip-shaped bow, 15 g of Dutch cheese, 1/4 eggs, 10 g of boiled oil, 10 g of macaronis, 200 g of flour, 50 g of water; salt and black pepper on the taste.

PASTETSO With THE MEAT (MEAT BAKED PUDDING)

Cheese - this is the product, obtained by coagulating the milk, which undergoes the appropriate working, molding and ripening. All forms of cheeses can be broken into two groups: rennet and sour-milk. On ripening conditions they are subdivided into the drying, i.e., the cheeses, which are stored in air, and pickled - cheeses, which are stored in the brine. Are most common drying type rennet cheeses, in which in the process of ripening is formed the crust. The evaporation of moisture from the surface is characteristic for these cheeses.