Book of the most popular recipes of countries-partners (Armenia-Ukraine)
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Vospnapur
Borsch Borsch recipe: lace meat into the pot with water and cook over medium heat until being tender, (about 2-3 hours). Add diced potatoes to the beef broth. Add grated beets, chopped tomatoes, onions, then stir, cover with lid and lower the heat to low. For optimal flavor, let it under the cover for 20-30 minutes before serving.
Kapusniak
 Khash It is a dish of boiled cow or sheep’s feet and/or head. It is a traditional dish in Armenia. First they are cleaned, kept in cold water in order to get rid of bad smell, and then boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones. No salt or spices are added during the boiling process. The dish is served hot.
Wash pork ribs and put to boil for 40 minutes. Then add potatoes and millet, stew the vegetables. Chop the bacon and fry it. Slice then put the cabbage into the pot (potatoes and millet should be soft after boiling). Add stewed vegetables. Add salt, pepper and vinegar. Boil for 20 minutes when the cabbage is almost ready.
Merdzhymek
ď‚– Solyanka It can be served cold and hot but mostly loved in hot summer. Prepared with boiled potatoes, cut cubes, then followed with fried onion, tomato puree, chopped cucumbers, pepper and spices. (Other ingredients are possible). Can be served with sour cream.
Onions and carrots are chopped and fried gently in olive oil. Washed lentils and sautĂŠed vegetables are added into the pan, filled with water. Cooked for 10 minutes under the lid. Add a sprig of mint, salt and red pepper. Grind in a blender.
Cols
ď‚– Chorba Grate potatoes, carrots and onions. Mix butter with some flour and put on fire in a saucepan. Add the remaining ingredients, adding water slowly. After boiling, add chopped fresh herbs, spices and salt. Bring to readiness.
A kind of soup, served hot Cooked with vegetables, beans, then we add salt and spices and cook for 3-5 min. Served with zwieback and herbs.
ď‚™
ď‚– Holubtsi Cabbage leaves are stuffed with the filling (meat, rice, semolina and so on) then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce.
Dolma Prepared with vine or cabbage leaves. The filling generally consists of rice, minced meat or grains. It also can include onions, herbs like dill, mint or parsley and spices. Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses
Varenyky
ď‚– ď‚™ Harissa Harissa is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. The extremely long cooking process is an essential part of the harissa tradition..
They are stuffed with fillings such as mashed potato, ground meat, liver, cottage cheese, cabbage, sauerkraut, fish, hard-boiled egg or a combination of these. The filling is wrapped with dough, boiled for several minutes in salt water, and then covered with butter or cooking oil.
Dumplings
ď‚– Aylazan First eggplant should be cut into slices or cubes, seasoned with salt and left for 1015 minutes, then squeezed. All the other vegetables cut into slices. Then stewed with butter on weak fire to readiness. Served hot or cold.
Dumplings are made of dough, not cool but soft, so you can pinch it off. Added to the soup when it is almost ready or just boiled in water. Boiled for about ten minutes and served with fried ham and onions. Can also be served with sour cream
ď‚– Deruny Peel potatoes and onions then grind them on a small grater. Add eggs and flour and knead the dough well. Heat a frying pan with 2-3 tbsp. cooking oil. Form with a spoon potato dial mass, put on a pan round pancakes and fry for a few minutes. Serve with sour cream.
Lean beef cut into thin steaks. Then cook the meat on a very high heat, about 5-7 minutes on each side. Cut off the top of pita. Place pita bread on the table and work with filling in the horizontal position: put the lettuce, then tomatoes, onions and chopped meat into pieces.
Banosh
 Lahmadzhun Mix meat, broth, tomatoes, green onions and crushed garlic. Add parsley, salt, spices. Dissolve sugar and yeast in warm water, then pour the flour and knead the dough elastic. Preheat the oven for at least 20 minutes before baking to a maximum temperature (250 ° C typical) and bake in the middle of oven on a stone or baking paper.
Pour sour cream or cream in a cast iron pot and let it boil. If necessary, dilute with water. Fill cornmeal in a thin stream, stirring to the creamy state and cook over low heat until thick. Serve with fried ham, cheese.
Khorovats (Barbecue)
ď‚– Hrechanyky Prepared with minced chicken, onion, salt spices, added with the pressed garlic, eggs and well mixed. Combined with well cooked buckwheat, Then hidden in the cabbage leaves and cooked. Served with sauce
Khorovats is an Armenian barbecue. It is the most representative dish of Armenian cuisine enjoyed in restaurants, family gatherings, and as fast food in Armenia and by Armenians around the world..
Pechenia
 Hapama Cook the rice, paying attention to the fact that it shouldn’t be ready. Mix dried apricots, walnuts and cinnamon in another bowl. Add the rice with melted butter to the mixture of dry ingredients Fill the pumpkin with the mixture to the edge, trying to fill tightly. Cook for one hour at 450 degrees
Cut cubes potatoes and pre-boil in salted water for 10 minutes. Wash meat in cold water, dry with paper towels and cut into cubes of edge around 1.5-2 cm. Now prepare your pots and put all the ingredients into them. Cover your pots and bake in the oven for an hour.
Pastirma
Salo (Lard) Fresh fat with meat layers, put into the water with 5 tablespoons of salt, pepper, bay leaf, onion. Prepare the brine, and as soon as it boils, put bacon in it. Boil for 15-20 minutes. Remove the pan from the heat, wrap it in something warm and leave for 10-12 hours.
Pastırma is prepared by salting meat, then washing it with water and dried for 10 to 15 days. After that the blood and salt is squeezed out of the meat which is then covered with a cumin paste called çemen.
Kyata Kyata is a famous Armenian dessert. It follows every festive event and holiday. It is loved by children and grown ups.
ď‚– Pancakes Pancakes are very popular in Ukraine although some are also made using a yeast-raised or fermented batter. They are served with sweet sauces or toppings such as maple syrup, jam, or sugar. Pancakes are also served with savory (non-sweet) fillings and toppings such as meat pie.
Medove
ď‚– Pakhlava It is an integral part of those sweets, which are made in Armenia. It is not only baked only for holidays. Yeasty pastry, hazelnuts or Circassia walnut, milled carnation, cardamom, crocus are used for preparation of pakhlava. Milled nuts and sugar are used for stuffing.
A very popular and very tasty dessert prepared with adding honey to the dough. Has many layers covered with delicious butter cream and nuts
Sujuk (sweet)
T Vatrushky You can often find them on the table of Ukrainians. They are very tasty and simple to prepare. The main ingredient is cottage cheese. This kind of pastry was mainly prepared in the rural area and very good for breakfast or tea. Can be served with milk or yogurt.
Sujuk is a sausage-shaped confection, made from walnuts, sewn onto a string, and dipped in thickened grape must and dried. This is one of the most popular Armenian desserts and you can hardly find a person, who doesn’t love sujuk.
Boeregs
ď‚– Transcarpathian Kiflyky (Rolls)
With slight variations, these dough rolls are used for many baked products all over Ukraine. They can be filled with fresh berries, jam, poppy seeds, and dusted with sugar powder. The same dough is used for pies, braided and intricately decorated loafs of sweet bread, and rolls.
One of the most wide spread recipes in Armenia. Passed from mother to daughter, these cheese-filled phyllo triangles are an Armenian appetizer that is unique and amazingly delicious. They can be prepared with different kinds of cheese and served warm or cooled.
Verhuny
ď‚– Armenian fries
The dough is made of mixture of flour, yeast, sugar, salt and water (room temperature). When the dough is ready, it is left aside for some time. Then small balls are formed of the dough by hand, and put into the pan and fried for a few minutes.
Verhuny is a very popular kind of pastry that was mostly prepared in the village. It is made with eggs and sugar, dairy products and alcohol or aromatic components. Verhuny are fried in oil for 2-3 minutes until the golden colour.
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