Salads Soups Main Menu Souces Desserts


On 800.900 g of beef legs.
300.350 g of scart
1/2 cup dzedzadz (hulled wheat)
1/2 cup chopped spinach or Swiss chard (fresh or frozen)
salt, dill, kinza, pepper, garlic on the taste

The processed beef legs and scars we place into the saucepan, we pour with cold water and after the first start of boiling pour water. Then scar and leg we spread on the separate saucepans, again flood and it is cooked on the very slow fire/light to the readiness (meat must easily be separated from the bones). After this, we separate meat from the bones, and we cut scar to the small pieces. We again pour scar with bouillon and we hold on the fire/light until soup becomes rich and it acquires amber- ashes -tistogo color. Khash, flood on the plates and after placing there the pieces of scar, we supply by unsalted. Meat from the legs we place to the separate dish to the center of table, the salt and the seasonings we supply separately


chicken - 150 g.
egg - 1/2 (yolk)
onion - 50 g.
oil -15 g.
flour - 10 g.
saffron - 0,02 g.
white wine vinegar - 15 g.

Put the chicken into a pan, pour water, so much, that it covers the chicken. Boil the chicken. When ready, take the chicken out of the pan, cut to pieces. Put the chicken pieces together with roasted flour, mixed with a little bouillon, roasted onion, into the bouillon, and boil the soup. Prepare the saffron tincturre the following way: put shafran in a glass, pour boiling water on it (? glass), put the glass with the liquid in a warm place for 2 hours till it turns dark brown. Beat eggs in a separate pat, adding watrm bouillon in it, slowly, not to let them clot, add the then the white wine vinegar, add greens and mix it all. Add this mixture into the bouillon with chicken pieces.

Ejmiatsin Bozbash

mutton - 125 g.
potato - 100 g.
onion - 25 g.
oil - 10 g.
tomato - 100 g.
bean pod- 30 g.
pepper - 25 g.
onion - 50g.
gumbo - 25g.
egg-plants - 50 g.

Wash the mutton and cut to pieces, 40-50 gr. each piece, put it in a pan, add cold water and boil till it's almost ready. Take the boiled mutton out of bouillon and roast in a pan with oil, then puol the on the roasted mutton; add cut onion roasted in oil, cut potatoes, and egg-plant, cleaned, cut bean pods, tiny gumbo, pepper, cut to small pieces. Boil the soup, put salt, add tomato cut to small pieces, fresh, cut greens.


mushrooms - 200 g.
onion - 25 g.
oil - 15 g.
rice - 25 g

Wash the mushrooms, place them in a pan, add water and boil. When ready, cut the boiled mushrooms to small pieces and roast them in oil. Put the roasted mushrooms back in the soup, add roasted onion, rice, and boil till the rice is ready.

Matsunapur - Cold Yogurt soup

1 qt. water
1 tsp. salt
1/2 cup dzedzadz (hulled wheat)
1/2 cup chopped spinach or Swiss chard (fresh or frozen)
3 cups yogurt
1 tsp. flour
1 egg
1 tbsp. butter
¼ cup chopped onion
1 tbsp. mint, dried
1 crushed garlic

Cook wheat in one quart of salted water. When it is almost cooked, add the spinach. In 2½ quart pan, add yogurt, 1 cup water, garlic, flour and egg. Mix with hand beater. Bring this mixture to a boil, stirring constantly. Add wheat and spinach mixture.

In a small frying pan, saute butter, onions, and mint and add to soup. Let it simmer 5 minutes. Ready to serve.

Thanapur - Hot yogurt soup

2/3 cup dzedzadz (hulled wheat) 3 cups yogurt
3 cups water
1 egg
2 tbsp. flour
½ tsp. salt
1 med. onion, chopped
4 tbsp. butter or margarine
1 tbsp. chopped mint, fresh
1/3 tbsp. chopped parsley

Cook dzedzadz in 4 cups water until tender. Blend yogurt, water, egg, and flour with beater. Cook until it boils, stirring constantly with wooden spoon. Add salt, cooked dzedzadz and remove from heat. Saute onion in butter, add mint and parsley. Then combine with soup. Simmer 5 minutes.

Serves 6-8

Matsunapur - Yogurt celery soup

½ cup dzedzadz (hulled wheat)
2½ qts. water
½ cup celery, deveined and finely chopped
½ tbsp. salt
4 cups yogurt
2 tbsp. flour
1 egg
2 cups water
1 lge. or 2 small onions, chopped fine
1 tbsp. dried mint
3½ tbsp. butter

Boil water in 3 quart saucepan and cook wheat. (Approx. 2 hours over medium heat). Add salt and celery. Cook additional 10 minutes. Beat flour, egg and yogurt with 2 cups water. If water in wheat mixture has absorbed add additional water. Strain flour mixture, add to wheat mixing all the time. After it comes to a boil, turn heat lower and keep stirring.
Melt butter in frying pan, then saute onion and brown slightly. Add mint to onions, then add to the cooked ingredients, stirring well. Cook additional 5 minutes over low heat.
Never cover pan or yogurt will curdle.

Serves 6

Yospov Apur - Lentil soup

½ lb. lentils
½ cup celery, chopped (opt.)
2 cloves garlic, chopped
1/4 cup olive oil
salt, pepper to taste
2 tbsp. tomato paste
½ cup carrots, chopped
2 med. onions, chopped
2 tsp. flour (for thickening)
2 tbsp. basil, dried and crushed

Wash lentils first, then boil them in a quart of water. When they are partially cooked (Approximately ½ hour), add rest of ingredients and mix well. Cover and simmer another 1/2 hour until all vegetables are tender.

Makes approx. 8 servings

Siser Apur - Chick pea soup

1/4 cup chick peas soaked overnight
6 cups water
1/2 cup barley
1/2 cup split peas (yellow)
1 tsp. salt
pinch of blk. pepper
pinch cayenne
1 small onion, chopped
1 tbsp. onion, chopped
2 tbsp. shortening

Drain chick peas. Boil water and add all ingredients except 1 tbsp. chopped onion and shortening. Bring to boil again and simmer for 2 hours. Then saute 1 tbsp, chopped onion in 2 tbsp. shortening and add to soup.

Serves 4

Kjufta Apur - Meatball soup

1/2 lb. hamburg
1 Sm. onion (2 tbsp.) chopped fine
1/8 tsp. blk. pepper
dash red pepper
1 qt. water
2 tbsp. butter
1 tbsp. dried mint
2 tbsp. flour

Bring salted water to boil. Mix hamburg, red and black pepper and onion. Roll hamburg in small balls the size of a quarter. Coat balls completely with flour. Add to boiling water. Cook approx. half hour over medium heat. Melt butter in frying pan. Do not over-brown. Add mint. Now add this mixture to broth stirring in well. Take off heat. Serve hot.

Serves 4

Armenian Soup

2 cups chicken broth
1/2 cup vermicelli
2 cups water
1 tsp. salt
1 egg, beaten
2 tsp. lemon juice
4 tbsp. water

Beat egg, lemon juice and water. Set aside. Bring broth and water to a boil. Add vermicelli and salt. When cooked, turn heat low. Spoon 4 tablespoons broth into egg mixture, stirring all the time until you get a hot mixture. Now reverse the process. Slowly add the watered down egg mixture into the broth. Stir constantly taking care that broth does not curdle. Turn off heat. Serve hot.

Serves 3-4

Havi Apur - Chicken soup

Necks, backs, wings and giblets from 2 chickens
1 pkq. dry onion soup mix
1/2 cup rice
2 cups egg noodles
3 chicken bouillon cubes
1-1/2 qts. water

Simmer chicken in water covered for 1 to 2 hours or until the meat falls away from the bones. Strain the broth to remove all the bones Put broth and all ingredients in a saucepan and simmer until noodles are tender. Take meat off the bones and add to the soup. Heat and serve.
Tastier if served the following day.

Serves 4

Vegetable soup

1 potato
1 small onion
1 cabbage leaf
1 stalk celery
4-5 pieces of green beans
1 sm. can chicken broth
leftover meat
1 carrot
1/4 cup green pepper
1 tbsp. parsley
1 small turnip (Opt)
1 tbsp. peas (Opt)
1/2 cup tomato juice
1/4 cup egg noodles

Clean and dice all above ingredients and put in colander. Heat 1 small can chicken broth, add 1/2 cup tomato juice. When broth boils, add vegetables and pieces of leftover meat if available. Add orzo egg noodles, if desired. Cook for 1/2 hour and serve.

Serves 2

zürück   Startseite

Private Recipes