What makes it special:
Manti is a perfect blend of savory flavors with the rich, tender dough and flavorful filling. The warm yogurt sauce adds a cooling contrast to the spiced meat, making each bite delightful. The combination of crispy baked Manti and creamy yogurt is a treat for the senses.
Tips and Comments:
– To make the dough extra tender, you can substitute some of the water with milk.
– You can make the filling in advance and refrigerate it overnight for even more flavor.
– For a different twist, try adding ground lamb or a mix of meats to the filling.
– If you have leftover Manti, they freeze well. Just place them on a baking sheet in a single layer, freeze, and store in a zip-top bag for up to 3 months.
– Manti are often served with a simple salad or pickled vegetables on the side to balance
– the richness.
Ishkhan (Armenian Trout)
Ingredients:
– 2 wholeIshkhan trout (about 1 lb each), cleaned and gutt
– 2 tbsp olive oil
– 1 lemon, thinly sliced
– 4—5 sprigs of fresh dill
– 3 cloves garlic, minced
– 1 tbsp ground paprika
– 1/2 tsp ground black pepper
– Salt to taste
– 2 tbsp fresh parsley, chopped (for garnish)
– 1/4 cup white wine (optional, for basting)
– 1 tbsp butter (optional, for extra richness)
Instructions:
– Prepare the fish:
– Preheat the oven to 375° F (190° C). Rinse the trout under cold water and pat them dry with paper towels. Make a few diagonal cuts on each side of the fish to help the flavors penetrate the meat.
– Season the fish: Rub the trout with olive oil and season generously with salt and pepper. Stuff the cavity of each fish with minced garlic, fresh dill, and a couple of lemon slices. You can also place a few lemon slices on top of the fish to infuse it with extra flavor while cooking.
– Bake or grill the fish:
– For baking: Place the fish in a baking dish and cover with aluminum foil. Bake for about 20—25 minutes, or until the fish is cooked through and flakes easily with a fork. Optionally, baste the fish with white wine halfway through baking for extra flavor.
For grilling: Preheat your grill to medium heat. Place the fish on the grill and cook for about 6—8 minutes per side, depending on the size of the fish. Baste occasionally with butter or olive oil for a crispier exterior.
– Serve:
– Once the fish is cooked, remove it from the oven or grill. Garnish with fresh parsley and serve with extra lemon wedges on the side. Ishkhan is often accompanied by a fresh salad, boiled potatoes, or lavash bread.
What makes it special:
Ishkhan is treasured not only for its delicate texture and flavor but also for its connection to Armenia’s natural beauty, particularly Lake Sevan. The fish’s simple preparation allows its freshness to shine, with the citrus and herbs enhancing its natural flavors without overpowering them. It’s a perfect dish for any special occasion, offering a refined and distinctly Armenian taste.
Tips and Comments:
– If you can’t find Ishkhan trout, any fresh, high-quality trout will work as a substitute.
– You can also cook Ishkhan on a pan, gently searing it with butter and olive oil for a crisp
– skin.
– For an added burst of flavor, you can drizzle the fish with a mixture of olive oil, lemon
– juice, and a pinch of sumac before serving.
– If grilling, be sure to oil the grill grates or fish to prevent sticking.
Khorovats (Armenian Barbecue)
Ingredients:
For the marinade:
– 2 lbs pork, lamb, or chicken (cut into 1.5-inch cubes)
– 1 large onion, grated or finely chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup lemon juice
– 1/4 cup red wine vinegar
– 1 tbsp ground paprika
– 1 tbsp dried oregano
– 1 tsp cumin
– Salt and black pepper to taste
For the kebabs:
– 1 red bell pepper, cut into chunks
– 1 yellow bell pepper, cut into chunks
– 1 large onion, cut into chunks
– Fresh parsley for garnish (optional)
For serving:
– Lavash or pita bread
– Fresh salad (such as cucumber, tomato, and onion with herb
– Tzatziki or yogurt-based sauce (optional)
Instructions:
– Marinate the meat:
– In a large bowl, combine the grated onion, garlic, olive oil, lemon juice, red wine vinegar, paprika, oregano, cumin, salt, and pepper. Mix well. Add the meat pieces and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavorto develop.
– Prepare the skewers:
– If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Alternate threading the marinated meat with chunks of bell pepper and onion onto the skewers.
– Grill the Khorovats:
– Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10—15 minutes, turning occasionally, until the meat is cooked through and has a nice char. The cooking time will vary depending on the type of meat you use (pork and lamb usually cook faster than chicken).
– Serve:
– Once the Khorovats is done, remove the skewers from the grill and let them rest for a few minutes. Serve the skewers with warm lavash or pita bread, a fresh salad, and yogurt or tzatziki sauce if desired.
What makes it special:
Khorovats is the ultimate expression of Armenian barbecue, where the flavors of marinated meat and vegetables are enhanced by the smokiness of the grill. The use of fresh herbs, tangy lemon, and spices gives the dish a vibrant, aromatic flavor profile. It’s a perfect dish for outdoor gatherings, offering both flavor and fun as friends and family gather around the grill.
Tips and Comments:
– The longer the meat marinates, the better the flavor,