The pastries are not sweet

Meat pie (Armenian cuisine)

The composition of the dish:

• for the test:
• 2 eggs
• 1 tbsp sugar sand
• 200 g soft plum butter or margarine
• 500 ml matsuna (curdled milk or natural yogurt)
• 1/2 tsp salt
• 1 tsp soda
• about 1kg flour
• 1 egg yolk for brushing
• for filling:
• 500 gr of any meat
• 1 large onion
• 2-3 tbsp vegetable oils
• salt, pepper, spices and herbs to taste

Lovers of spicy, rich food full of spices and herbs will need recipes from the Armenian cuisine. Armenian boraki pies, or simply Armenian meat pies, are a great idea for a festive table or a thematic dinner. Cook borakas once and they will become an essential part of your menu.

We suggest making Armenian boraki pies from dumplings with milk.

For the test:
- 6 glasses of flour
- 2 glasses of milk
- 1 teaspoon of salt

For filling:
- 1 glass of meat broth
- 1 glass of vegetable oil
- 300 g of beef
- 1 onion
- 2 tablespoons of vegetable oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil greens
- black pepper to taste
- salt to taste

For the sauce:
- 1 glass of sour milk
- 4 medium garlic cloves
- black pepper to taste
- salt to taste

Cooking Armenian boraki pies

1. Start by making the dough. Sift the flour through a sieve, then add salt and stir.

2 ... Gradually pouring milk into the flour, knead the dough (if necessary, it is fashionable to replace milk with water).

3. Roll out the dough into a thin layer and cut into small squares.

4. Then start stuffing. Cut the beef into small pieces and pass through a meat grinder.

5. Heat oil in a skillet.

6. Fry the ground beef in hot oil. While frying the minced meat, add the onions.

7. Add greens to the filling, salt and pepper.

8. Put the filling on the finished dough squares, forming boats (boats are boraks).

9. When the patties are formed, gently place them in a saucepan. Pour in hot broth and cook over low heat for 10 minutes.

10. Put the boiled boracks on a sieve and let the broth drain.

11. Now take the pan again and fry the pies until golden brown.

12. While the patties are fried, prepare the sauce. Take sour milk, mix it with finely chopped garlic, salt and pepper.

13. Put the golden boracas on a plate and pour over the sauce (for a beautiful look, sprinkle with herbs on top).

Bon appetit and delicious pies!

Interesting to know

Armenian cuisine is considered one of the most ancient on Earth. The cooking technology of some Armenian dishes has hardly changed in 1500 years; they use more than 300 types of various spices.

Looked 4796 time

Caucasian cuisine continues to gain its popularity in Russian cities and to conquer the hearts of gourmets abroad. The most famous dishes are mutton kebabs, meat soups shurpa and kharcho, pilaf, lagman, dolma and of course national pastries, especially pies with various fillings. Few people now do not know the famous Ossetian pies with meat, or potatoes, herbs or cheese. The pies are distinguished by their special aroma and pleasant taste, and they are also incredibly satisfying. In large cities, specialized bakeries for the production of national Caucasian pastries began to appear. So, in Moscow, very often, instead of greasy and useless pizza for a corporate party or other event, people order real Ossetian pies in the Bakeland bakery, the filling is varied and always above all praise. But apart from Ossetian pies, Caucasian cuisine is also famous for other pastries - a variety of flat cakes, both with and without filling. In the same article, we decided to introduce you to a fairly simple recipe for cooking fried Armenian pies with herbs, which can be served as an independent dish, can be used as a snack, pies can act as bread, well, they are simply irreplaceable when hiking in the forest, mountains, and just in nature. This is a great quick and satisfying hike snack.

Recipe for national Armenian pies with herbs

1. First, let's prepare the dough. We take a convenient bowl for kneading dough. We spread flour into it, add a little salt and vegetable oil, pour in water and, on the basis of these products, knead a steep and rather elastic dough. Roll the finished dough into a ball and wrap it with cling film. Leave alone for 20 minutes to ripen.
2. While the dough is "resting", there is time to prepare the minced meat for the pies. The greens you have chosen must be rinsed, dried with a towel or thrown in a colander, allowing excess moisture to drain. It is advisable to take a variety of greens, since it is in the variety that the main secret of the charming and unique taste of the pies lies. Finely chop the greens with a knife and stir in a separate cup. Season with salt and pepper. Stir and taste, if everything suits, then pour with vegetable oil. Mix again, cover with a lid and return to the dough.
3. Divide the dough into several medium-sized pieces and roll each piece into a thin cake. In the middle of each flatbread, lay out the cooked sweet minced meat from fresh herbs and fold the flatbread from both sides to the middle, pinching the edges in the middle. Preheat the pan without using water, broth, oil or fat. The pan must be perfectly dry. Put the pies in a frying pan and fry until golden brown. Then we turn the pies over to the other side and fry, like the previous side of the pie. Put national pies with herbs on a wide tray and cover with a towel. Let cool for 15 minutes.
4. Ready Armenian pies with herbs serve on a wide tray. Such pies are often used with hot tea, and if they serve as an appetizer or snack, then it is not a sin to accompany them with homemade sour cream, ayran, milk or the famous Caucasian hot sour milk sauces.

Well, here we are back from Yerevan. The return flight to Moscow was very early, and therefore yesterday I passed all day with a cast-iron head and strove for every convenient opportunity to lie on the sofa. And while I was lying on it, before my eyes, so to speak, some fragmentary impressions of the trip flashed - you know how it happens.

And the trip, meanwhile, was excellent: fun and eventful. In addition, Tigran and Karina came to Yerevan from Madrid - for the first time since they got married. So you can imagine what a commotion arose around this. That is, you can probably imagine if you have ever encountered Armenian families and the famous Yerevan sociability. Needless to say, all this was accompanied by an increased diet. The very first day set the rhythm and character of the Yerevan holidays: first we all went to Stas's uncle and aunt and treated ourselves to summer dolma of stuffed eggplants, peppers, tomatoes and apples, and then immediately moved on to my brother's winter dolma - in grape leaves. Well, it started. In two weeks our trip acquired a pronounced gastronomic bias, which, however, no one complained about.

In addition to visiting visits, we had our own program. We started the morning in a nearby cafe, where breakfast was served with an unexpectedly successful combination of quite Parisian croissants with salted Armenian cheese, butter, apricot jam and honey. Well, we also went to restaurants, of course, especially since there are now a lot of places with good national cuisine in Yerevan, and both of its varieties. Yes, Armenian cuisine is divided into Eastern Armenian and Western Armenian. We eat the first on the territory of modern Armenia, and the western Armenian is eaten by those Armenians who have always lived throughout the Middle East. When I was growing up, there were practically no places in Yerevan where it would be served, so you could taste these dishes only in the homes of Lebanese or Syrian Armenians. But now there are as many restaurants as you want, just choose. Our family loves Anteb most of all, which cannot be called a restaurant but a snack bar. But what are some delicious lamaggio - open flat cakes with minced mutton. There is also wonderful hummus (chickpea paste), mutabal (grated eggplant with tahina), muhamara (sweet red pepper paste with walnuts, garlic and pomegranate sauce), ishli kebab (fried bulgur croquettes stuffed with spicy lamb), Armenian manti (small and round in a fragrant broth) and flat bread with zaatar (dry spicy mixture with a predominance of thyme and sesame seeds). All this should be washed down with tan - an Armenian summer drink made from matsoni diluted with water with salt. In general, you probably already realized that I just adore this kitchen.

After a week's stay in Yerevan, we set off with a large company of relatives on a journey along the following route. First, we drove in several cars to Lori, one of the most picturesque regions of Armenia. Imagine solid mountains covered with forests with rivers, caves and old monasteries. There we stayed at a hotel in a gorge right on the bank of the fast and noisy Debet River. And in the evening the restaurant overeat again. And what could be done if the whole table was filled with dishes that we now so rarely eat - due to circumstances. Two types of seasonal wild mountain greens fried with an egg (one is called mandak and the other is sibeh, if you are interested), dolma made from grape leaves stuffed with rice, chickpeas and raisins, Lori tree mushrooms, wonderful pilaf from Armenian spelled, matsoni soup with crushed wheat - just not to list. And aveluk salad with walnuts, which, as far as I know, is not found anywhere except in Armenia. Aveluk is an Armenian horse sorrel. It is harvested in the mountains, braided and dried in the sun, after which all the bitterness leaves during the fermentation process. And then they boil and make a salad or soup. This is a rather unusual thing with a specific taste, which must be tasted in order to love. But once you fall in love, you start to miss him.

The next morning we went to Tbilisi, where we spent two days, also full of food. I will not write about this now, I will tell you later. I will only say that this time the most vivid gastronomic impression of this city was the donuts with cream, which we ate in Rezo Gabriadze cafe. Just fabulous donuts. If you are in Tbilisi, be sure to try it.

We returned to Yerevan by another road. First we stopped in Dilijan, where we drank coffee with Armenian gata, and then we had lunch in Sevan - with fish, of course. We sat in a restaurant right by the lake and watched it change every fifteen minutes. This feature is due to the fact that Sevan is located very high above sea level. And at this height, as we know, there is always some kind of drama in terms of the weather.

All this flashed before my eyes yesterday. I regretted, to admit, only about one thing: that I did not go one more time for pies with meat in a small bakery located in the back of a narrow street next door. I really love them. Therefore, I immediately decided that tomorrow I would make a meat pie according to our family recipe, especially since I had not cooked it for a long time. I consider it Armenian, although the very idea of \u200b\u200ba meat pie is, of course, the influence of Russian cuisine. But in our recipe, the dough is chopped, not yeast, and there is a lot of dried purple regan in the filling. Which completely changes its taste and makes it completely Armenian.

Lanvin Dress

Armenian meat pie (for 12 persons)

For the test:

3 tbsp. flour

200 g chilled butter

1 tbsp. sour cream or natural yogurt (unsweetened)

a large pinch of salt

½ teaspoon of baking soda

1 egg yolk for lubrication

For filling:

700 g veal, cut into pieces

2 onions, chopped

3 hard-boiled eggs, finely chopped

1 teaspoon dried regan or basil

salt, freshly ground black pepper

Prepare the filling first. To do this, cook the veal until tender, about 40-50 minutes and pass it through a meat grinder or chop it in a food processor. Set aside. In a large skillet with a thick bottom, fry the onions until golden brown, add the meat, season with salt and pepper and continue to fry for about 5-7 minutes more, stirring constantly. Sprinkle with dried ragan or basil and stir again. Remove the filling from heat and let cool. When it's no longer hot, add the chopped hard-boiled eggs.

Now prepare the dough. First, combine the sour cream or yogurt with the yolk and set aside. Combine flour, salt and baking soda in a large bowl. Cut butter into small pieces and add to a bowl. Next, rub the butter and flour with your hands until crumbs form (this part can be made in a food processor). Make a hole in the middle and pour in the sour cream or yogurt mixture and stir. As soon as the dough starts to knead, collect it with your hands in a ball, cover with cling film and refrigerate for at least 30 minutes.

Preheat oven to 200 degrees. Grease a baking sheet with vegetable oil. Remove the dough from the refrigerator, place it on a floured work surface and divide it in two. Roll out the first piece and transfer to a baking sheet. Place the filling on top. Then roll out the second slice of dough and cover the pie with it pinching the edges. Brush the yolk on the cake and pierce with a fork in several places. Place the cake in the oven for about 45-50 minutes, or until browned.