Armenia recipes
Recipes from Armenia: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Amich: Armenian Chicken Stuffed with Rice, Dried Fruit and Nuts
A home recipe for Armenian amich: a whole chicken stuffed with rice, dried fruit, nuts and butter. Filling moisture, oven temperatures, safe internal temperature, serving and storage are all covered.
Eetch: Armenian Red Bulgur Salad with Tomato and Red Pepper
Eetch (also Eech) is an Armenian meze of fine bulgur softened in a tomato and red pepper sauce. How it differs from tabbouleh, pomegranate molasses and sumac, serving warm or cold, lettuce-leaf wraps, choosing the grind, and storage.
Ghapama: Armenian Stuffed Pumpkin with Rice, Dried Fruit and Nuts
Ghapama is Armenia's festive pumpkin filled with rice, dried fruit and nuts and baked. Here are the quantities for a small pumpkin, how to par-cook the rice, 180°C baking, how to cut and serve it, storage, and what to pair it with.
Karsi Khorovats: Armenian Grilled Lamb Skewers
A recipe for recreating Armenia's karsi khorovats (Ղարսի խորոված) over a charcoal grill or under a broiler. Covers cutting lamb and fat, marinating with cognac and herbs, threading flat skewers, internal temperature, sumac onions, how it is eaten locally, and storage.
Harissa: Armenian Wheat and Chicken Porridge
Armenian harissa is a humble, deeply comforting porridge of hulled wheat and chicken simmered until the grains melt, then crowned with foaming butter. Here is the full recipe, the Musa Dagh story behind it, a pressure-cooker shortcut, a barley swap and variations.