77 Dishes from Armenia. Varazdat Avagyan

as the area is cool and well-ventilated.

      Bozbash (Meat and Chickpea Stew)

      Ingredients:

      – 2 lbs lamb (bone-in, preferably shoulder or shank)

      – 1 cup dried chickpeas (soaked overnight)

      – 1 large onion, chopped

      – 2 medium tomatoes, chopped

      – 2 cloves garlic, minced

      – 2 medium carrots, peeled and chopped

      – 1 potato, peeled and chopped (optional)

      – 1/4 cup fresh parsley, chopped

      – 1/2 tsp ground turmeric

      – 1 tsp ground cinnamon

      – 1—2 bay leaves

      – Salt and black pepper to taste

      – 6 cups water or chicken broth

      – 1 tbsp olive oil

      – Lemon wedges (for serving)

      Instructions:

      – Prepare the ingredients:

      – Drain and rinse the soaked chickpeas. Cut the lamb into chunks (about 1—2 inches) and season with salt and pepper.

      – Brown the meat:

      – In a large pot, heat the olive oil over medium heat. Add the lamb chunks and brown them on all sides, which should take about 7—8 minutes. Remove the meat from the pot and set it aside.

      – Sauté the vegetables:

      – In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, until

      – softened and fragrant. Add the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.

      – Simmer the stew:

      – Return the browned lamb to the pot, along with the soaked chickpeas, carrots, potatoes (if using), and bay leaves. Add the turmeric, cinnamon, and a pinch of salt and pepper. Pour in the water or chicken broth, bringing everything to a boil. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lamb is tender, the chickpeas are fully cooked, and the flavors have melded together.

      – Final seasoning:

      – Taste the stew and adjust the seasoning with more salt and pepper if necessary. Discard the bay leaves and stir in the chopped parsley for freshness.

      – Serve:

      – Serve the Bozbash hot, with lemon wedges on the side. Squeeze fresh lemon juice over the stew before eating for added brightness and flavor.

      What makes it special:

      Bozbash is a comforting and filling stew that offers a balanced combination of rich meat, creamy chickpeas, and aromatic spices. The flavors of cinnamon and turmeric give the stew a unique depth, while the lamb remains tender and flavorful after long, slow cooking. The addition of lemon at the end adds a fresh, tangy note that brightens the dish and enhances the natural flavors.

      Tips and Comments:

      – You can use beef instead of lamb if preferred, but lamb provides a more traditional and flavorful result.

      – If you don’t have time to soak the chickpeas overnight, you can use canned chickpeas, though the texture won’t be quite as authentic.

      – Bozbash tastes even better the next day, as the flavors continue to develop, so consider making it in advance.

      – If you prefer a thicker stew, you can use a potato masher to mash some of the chickpeas once they’re tender, or add a little flour to thicken the broth.

      Chapter 2: Regional Specialties

      Khashlama (Boiled Meat and Vegetables – Lori)

      Ingredients:

      – 2 lbs lamb or beef (bone-in cuts like shoulder, neck, or shank)

      – 4 large potatoes, peeled and chopped into chunks

      – 3 medium carrots, peeled and sliced

      – 2 medium onions, quartered

      – 4 large tomatoes, chopped

      – 3—4 cloves garlic, minced

      – 1/2 cup fresh parsley, chopped

      – 1/2 cup fresh dill, chopped

      – 1 tbsp ground black pepper

      – 1 tsp paprika

      – 1—2 bay leaves

      – Salt to taste

      – 8 cups water or beef broth

      Instructions:

      – Prepare the meat:

      – Cut the lamb or beef into large chunks (about 2—3 inches). If you’re using lamb with bones, make sure to leave some of the meat on the bones to enhance the flavor. Season the meat generously with salt and black pepper.

      – Cook the meat:

      – In a large pot, add the meat and cover it with water or beef broth. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer for about 1—1.5 hours, skimming off any foam or impurities that rise to the surface. This ensures a clear, clean broth.

      – Add the vegetables:

      – Once the meat has started to become tender, add the chopped potatoes, carrots, and onions to the pot. Stir in the garlic, paprika, and bay leaves. Continue to simmer for another 30—45 minutes, until the vegetables are cooked through and the meat is fork-tender.

      – Add the tomatoes and herbs:

      – Stir in the chopped tomatoes, fresh parsley, and fresh dill. Taste the broth and adjust the seasoning with more salt, pepper, or paprika if needed. Simmer for another 15—20 minutes, allowing the flavors to meld together.

      – Serve:

      – Serve the Khashlama hot, with the meat, vegetables, and broth. It is often enjoyed with flatbread or crusty bread on the side, perfect for soaking up the flavorful broth.

      Tips and Comments:

      – You can use a combination of lamb and beef to give the dish a fuller flavor, or you can opt

      – for just one type of meat, depending on your preference.

      – For an extra boost of flavor, you can add a few tablespoons of tomato paste or a splash of white wine while cooking the meat. Khashlama is even better the next day, as the flavors continue to develop.

      – If you don’t have fresh herbs, you can use dried parsley and dill, but fresh herbs will give the dish a more vibrant flavor.

      Kololik (Meatball Soup – Ararat)

      Ingredients:

      For the meatballs:

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

      – 1/2 cup rice, rinsed

      – 1 small onion, finely chopped

      – 2 cloves