The most interesting Armenian sweets

Armenian cuisine is one of the oldest cuisines in Europe and the oldest in Transcaucasia. The traditions of cooking many dishes remain unchanged for centuries. Armenian cuisine is complex and time-consuming. The sequence of preparation of most dishes includes more than ten technological stages.

One of the leading places in the Armenian cuisine belongs to sweets. Baking is prepared, as a rule, on melted butter with the addition of a large number of spices and spices and it turns out how delicious that does not leave indifferent true sweet tooth. In this article we will tell you about the Armenian sweets prepared in this country. Recipes for baking will be presented below. Have a nice appetite!

Armenian sweets: photo, description

To appreciate the taste of Armenian sweets is possible only after visiting Armenia. Here you can try national pastries, dried fruits, traditional sweet lavash, jam and marmalade and, of course, sujuk.

The first thing that can offer to try in Armenia will be the ghat. Without this soft pie, not one holiday table can do. The bride brings the gat to the groom's house with the dowry and treats the girls who will wear it. Another Armenian sweet delicacy is nazuk. These are delicate, layered rolls with a fat filling inside, often with the addition of nuts. Nazuk to taste is very similar to the gat, which is prepared in Yerevan.

Almost all prepare Armenian sweets with nuts. Of the walnut , even jam is made here. Honey baklava with a filling of walnuts, barurik, alani (dried fruits with nuts and raisins inside) - and this is not all the sweets that you can eat in Armenia. And what only is the taste of the real Armenian sudzhuk. Peeled walnuts thread on the thread and lower into a boiling thick syrup of grape juice. For several days the soujuk dries, and it can be stored all winter. This is a favorite treat for all tourists who take it home with them as a souvenir.

Yerevan Gata

To prepare the ghats you need a yeast dough. First you need to put in a warm place of the spit. To do this, you need milk (100 ml), 1 teaspoon of dry yeast and a little flour. Half an hour later, you can start kneading the dough. Soft butter (100 g) is combined with sugar (4 tablespoons), vanillin, eggs (2 pcs.). Then add ¼ teaspoon of salt and gradually introduce about 0.5 kg of flour. Give the test well in a warm place.

The filling for the ghat is called choriz, or in another way the scraper. For the preparation of butter and flour crumb, it will be necessary to grate the melted butter (200 g) with powdered sugar (1 tbsp.) And flour (200 g). Gata is formed in the same way as Ossetian pies or khachapuri. First, the dough should be divided into three layers, each of them thinly roll out and lay out the filling. Then, the edges of the flat cake are connected from above, after which the ball is again rolled out thinly with a rolling pin. Before you send it to the oven, patterns are applied to the gat and in some places pierced with a fork. Pies are baked for 20-25 minutes.

Of the indicated number of ingredients, three Armenian sweets will immediately be obtained. And remember that immediately after the oven hot pie should be placed under the towel.

How to cook Armenian pastry nazook

Nazuk to taste strongly resembles a gat, as the filling in these sweets is prepared identically. But the dough itself and the form of baking are still different. Nazuk is prepared from an unleavened dough based on matzoni. Although in our conditions this traditional Armenian sour-milk drink can be replaced with kefir. For the dough, chop the cold butter (250 g) with flour (2 tbsp.) Into a crumb. Add salt and soda (0.5 tsp), after which gradually introduce a glass of matzoni. Knead the dough, divide it into 3 parts, cover with a film and send it to the refrigerator.

Prepare the filling of melted butter (80 g), flour and sugar powder (1.5 st.). It is good to grind the ingredients in a crumb. On a ball of dough rolled in the form of a rectangle, distribute the third part of the filling evenly, then roll it with a roll and put it on a baking tray. Prepared rolls directly in a baking dish cut into small pieces, push them a little apart and send the baking tray into the oven for 30 minutes.

Armenian sweets nazook taste like sugar cookies. They are very delicate and juicy.

The recipe of the Armenian sujuk

To prepare the Armenian sudzhuk (in Georgia it is called churchkhela), peeled walnuts thread on a string. To do this, one end of it is tied with a knot, and the second is fixed with a folded paper clip. The length of the thread should be approximately 50 cm. When the walnut bunch is ready you can start preparing a thick grape juice.

To do this, natural or packaged grape juice (2 liters) should be cooked over a slow fire for about 2 hours, adding sugar (1 tablespoon), cloves and stirring occasionally with a wooden spoon. Then you will need to add a glass of flour, cinnamon and cardamom (1 tsp). Cook until the weight becomes similar in consistency to the kissel. After that, it will need to omit a bunch of nuts, then get it, dry it by hanging it over the dishes, lower it again with juice, and repeat it 3-4 times or more. The last time the Armenian sweets Sudzhuk should dry well. You can try it in 2 months, after it reaches the desired state.

Armenian sweetness of Alani

The traditional Armenian sweetness of Alani is dried peaches stuffed with walnuts. Certain sorts of ripe, but firm peaches are cleaned from a thin peel, hold over sulfuric smoke for color preservation, dry and remove from them bones. After that fruit is filled with walnuts, honey, cinnamon and cardamom. Ready-made sweets in form do not differ from fresh peaches. Store them in a dark and dry place, as dried fruit is very afraid of moisture.

Armenian sweetness with a walnut - alani will not be less tasty, if the stuffing is not stuffed with peaches, and dried apricots. For cooking at home, this recipe is the most optimal.

For alani, dried apricots must be pre-soaked in hot water. Then prepare the filling in the form of chopped finely walnuts (200 g) and sugar. In the dried apricots, find the hole through which the stone was extracted, and stuff it with minced meat from the nuts. Before serving sprinkle dried fruit with powdered sugar.

How to cook baklava in Armenian

Baklava Armenian consists of four cakes with an interlayer in the form of crushed nuts, honey, sugar and whipped proteins, which keep all this mixture inside. From above the workpiece is smeared with yolk and decorated with walnuts at will.

Baklava is baked for 15 minutes at a temperature of 210 degrees. After that it is cut into pieces (lozenges), poured with melted butter and sugar-honey syrup. Then the dish is sent to the oven for another 30 minutes.

Barurik: Armenian sweetness

In Armenia, you can taste one more sweet treat, called baburik. It is a roll in the form of a snail with a lot of nut stuffing. The dough for it is prepared from a glass of flour, butter (100 g), water (50 ml) and a pinch of salt. After mixing, it must necessarily rest for 15-20 minutes under the film.

Armenian sweets sweets consist of a thinly rolled up dough with a lot of nut stuffing. To cook it you need finely chopped nuts, sugar (1/2 cup.) And a little butter. First, the dough stuffed with rolls rolls, and then fits into shape in the form of a snail. The babushki is baked for about 30 minutes. It is cut into portion pieces only after cooling.

Cake "Mikado"

Armenian sweets in large quantities must be submitted to the festive table. This is one of its main attributes. But in addition to national pies, rolls and dried fruits with nuts, cakes are also popular in Armenia. Armenian sweets for the holiday can not be imagined without the traditional Mikado cake.

To prepare the dough for a small cake consisting of 5-6 cakes, 300 g of flour, butter (70 g), sugar (50 g) and the same amount of sour cream will be needed. And also a small egg, salt, ½ teaspoon of soda, extinguished with vinegar. To begin with, the oil is triturated with salt and sugar, then sour cream and soda are added, and then flour is gradually introduced. The dough is divided into 5-6 cakes, which must be thinly rolled and baked in the oven for 2.5 minutes each.

Peel the cream with a cream of boiled condensed milk, butter (200 g) and melted chocolate. Boka and top of the finished cake should be sprinkled with grated chocolate.