Armenians are one of the oldest Christian nations of the world, documented history spanning
nearly three thousand years.
In the spring Armenians prefer light meals, mainly made from herbs, vegetables and fish.
In the spring season Armenians celebrate the Passover.
It is tradition in Armenia to fast prior to Easter for a period of 40 days.
We will demonstrate you three traditional Armenian dishes, which are served with colored
eggs, pita bread and red wine. You also can plan your Culinary Tour to taste them!
Whitefish with vegetables
Of the head and tail boil broth and strain.
Carrots and onions chopped finely,
fry in butter, then add the tomato puree and cook for another 5-7 minutes.
Fried flour, by stirring breed the fish broth , add the prepared vegetables, crushed garlic, salt and pepper and allow to boil.
Serve the whitefish on a platter, sprinkling with parsley.
Pilaf with Dried Fruit
Rice 300 g, 100 g of melted butter, dried apricots, prunes, 40 g raisins, 30 g almonds, cloves, cinnamon and salt to taste.
The prepared rice ad in boiling salted water and cook it until the grains are soft on the outside, and inside will retain some resiliency.
Thereafter recline the rice in a colander, rinse with warm water and let itdrain.
In a deep saucepan, melt the butter, put a little rice, mix gently, and then add the remaining rice, pour the oil, cover and put on low heat for about 40-45 minutes.
Dried fruits go, wash in hot water, put in a pan with hot oil, add the cloves, peeled and finely chopped almonds, cover and lightly fry on low heat.
Mandak (Chrysanthemum vegetable) with egg
If you are cooking with onions, you must fry the onion in melted butter until lightly golden brown, then add chopped mandak, salt and fry under the lid a couple of minutes, add the beaten eggs and fry, covered, until the eggs is done.
Serve in a separate bowl.
Well, that’s it, simple but very tasty.
Try it, you will not regret!