77 Dishes from Armenia. Varazdat Avagyan

walnuts, chopped

      – 1/4 cup almonds, chopped

      – 1/4 cup honey

      – 1 tsp cinnamon

      – 1/2 tsp ground nutmeg

      – 1/4 tsp ground cardamom

      – 2 tbsp butter (for greasing and adding richness)

      – Salt to taste

      – 1 1/2 cups water or fruit juice (optional for extra flavor)

      Instructions:

      – Preheat your oven to 350° F (175° C).

      – Carefully slice off the top of the pumpkin and scoop out the seeds and fibrous strands. Be careful not to pierce the skin too much.

      – In a medium saucepan, cook the rice according to the package instructions. Once done, fluff with a fork.

      – In a large bowl, combine the cooked rice, dried apricots, raisins, figs, prunes, walnuts, almonds, honey, cinnamon, nutmeg, and cardamom. Stir well to ensure that everything is evenly mixed.

      – Stuff the pumpkin with the rice and dried fruit mixture, pressing it down gently to fill it as much as possible. If desired, you can add a little water or fruit juice to the stuffing to enhance the flavor.

      – Place the stuffed pumpkin in a baking dish. Add a couple of tablespoons of butter on top of the pumpkin for extra flavor and moisture

      – Cover the pumpkin with foil and bake in the preheated oven for about 1 to 1.5 hours, oruntil the pumpkin is tender when pierced with a fork.

      – Remove the foil during the last 10—15 minutes of baking to allow the top to caramelize slightly.

      – Let the pumpkin rest for a few minutes before serving.

      What makes it special:

      Ghapama is a symbol of hospitality and celebration in Armenian culture. The sweetness of the dried fruits paired with the mild flavor of the pumpkin creates a harmonious balance of textures and flavors. The spices like cinnamon and cardamom add warmth, making it a comforting dish for cold weather. It also makes for a stunning centerpiece at gatherings.

      Tips and Comments:

      – For a deeper flavor, you can roast the pumpkin seeds separately and sprinkle them on top of the dish before serving.

      – If you prefer a vegan version, you can replace the honey with maple syrup or agave nectar, and use vegan butter or coconut oil instead.

      – Serve Ghapama as a main dish for a light vegetarian meal or as a side with roasted meats.

      – If you’re using a very large pumpkin, feel free to double the stuffing ingredients.

      Harissa (Wheat and Meat Porridge)

      Ingredients:

      – 2 cups pearled wheat (or hulled wheat, soaked overnight)

      – 1 lb boneless chicken (or lamb, cut into chunks)

      – 10 cups water

      – 1 tsp salt (or to taste)

      – 2 tbsp butter (for serving, optional)

      – Black pepper (to taste, optional)

      Instructions:

      – Prepare the wheat: Rinse the soaked wheat and drain.

      – Cook the meat: In a large pot, add the meat and water. Bring to a boil, then reduce to a simmer, skimming off any foam.

      – Simmer: Add the wheat and salt, stirring occasionally. Cook on low heat for 4—6 hours, stirring periodically to prevent sticking. The mixture should become thick and creamy.

      – Shred the meat: Once the meat is tender, shred it directly into the porridge and mix well.

      – Serve: Spoon the harissa into bowls, drizzle with melted butter if desired, and sprinkle with black pepper.

      Comment: Harissa is more than just a meal – it is a historical dish that represents the strength and unity of the Armenian people. Its slow-cooking process ensures a rich, comforting texture, perfect for cold weather and special gatherings.

      Useful Tips:

      – Stir frequently to prevent sticking and achieve a creamy consistency.

      – If the porridge becomes too thick, add a little hot water to adjust the texture.

      – Traditionally, harissa is served with butter, but you can also add a touch of olive oil for extra flavor.

      – This dish is best enjoyed hot and fresh but can be reheated with additional water if needed

      Manti (Armenian Dumplings)

      Ingredients:

      For the dough:

      – 2 cups all-purpose flour

      – 1 large egg

      – 1/2 tsp salt

      – 1/2 cup water (more if needed)

      For the filling:

      – 1 lb ground beef or lamb (or a mix of both)

      – 1 medium onion, finely chopped

      – 1/4 cup fresh parsley, chopped

      – 1 tsp ground cumin

      – 1 tsp paprika

      – Salt and pepper to taste

      For the sauce:

      – 1 cup plain Greek yogurt

      – 2 tbsp garlic, minced

      – 1 tbsp olive oil

      – 1 tbsp dried mint

      – Salt to taste

      Instructions:

      – Prepare the dough:

      – In a large bowl, combine the flour and salt. Make a well in the center and crack the egg into it. Gradually add the water and mix until the dough begins to come together. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

      – Prepare the filling:

      – In a bowl, combine the ground meat, finely chopped onion, parsley, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.

      – Assemble the Manti:

      – Roll the dough out on a floured surface into a thin sheet. Cut the dough into small squares, about 3 inches each. Place a small teaspoon of filling in the center of each square. Fold the dough over the filling to create a triangular or boat shape, pinching the edges together tightly to seal.

      – Cook the Manti:

      – Bring a large pot of salted water to a boil. Carefully drop the dumplings in and cook for about 10 minutes or until they rise to the surface. You can also bake them for a crispier texture – place the dumplings on a baking sheet and bake at 375° F (190° C) for 20—25 minutes or until golden brown.

      – Prepare the sauce:

      – In a small bowl, mix the yogurt, minced