77 Dishes from Armenia. Varazdat Avagyan

broth

      – 2 medium carrots, peeled and sliced

      – 2 medium potatoes, peeled and chopped into cubes

      – 1/2 cup tomato paste or fresh tomatoes, chopped

      – 1 tsp ground turmeric (optional for color)

      – 1 tbsp olive oil or butter

      – 1 bay leaf

      – 1/2 tsp dried thyme

      – Salt and black pepper to taste

      Instructions:

      – Make the meatballs:

      – In a large bowl, combine the ground meat, rice, onion, garlic, parsley, dill, cumin, paprika, salt, and pepper. Mix well until everything is evenly incorporated. Wet your hands with a little water and form the mixture into small meatballs, about 1-inch in diameter.

      – Prepare the soup base:

      – In a large pot, heat the olive oil or butter over medium heat. Add the carrots and potatoes and sauté for about 5 minutes until they start to soften. Stir in the tomato paste (or fresh tomatoes) and cook for another 3—4 minutes.

      – Add the broth and spices:

      – Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the turmeric (if using), bay leaf, thyme, salt, and pepper. Once the broth reaches a boil, reduce the heat to a simmer.

      – Cook the meatballs:

      – Gently drop the meatballs into the simmering broth, one at a time. Allow the meatballs to cook for 20—25 minutes, stirring occasionally to ensure they don’t stick to the bottom of the pot. The meatballs will float to the top once they are cooked through.

      – Simmer and serve:

      – Once the meatballs are cooked and the vegetables are tender, remove the pot from the heat. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf and serve the soup hot, garnished with fresh herbs like parsley or dill if desired.

      Tips and Comments:

      – If you want the soup to be thicker, you can blend part of the soup or add more rice to the meatball mixture.

      – You can substitute the ground meat with ground chicken or turkey if you prefer a leaner option.

      – The soup can be made ahead of time and stored in the refrigerator for a few days. The flavors deepen and improve after sitting overnight.

      – If you have any leftover meatballs, they can be served with a tomato-based sauce or added to a salad for a quick meal.

      – For extra richness, you can stir in a spoonful of sour cream before serving.

      Chalagach (Grilled Pork Ribs – Tavush)

      Ingredients:

      – 2 lbs pork ribs (baby back ribs or spare ribs)

      – 2 tbsp olive oil

      – 4 cloves garlic, minced

      – 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

      – 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

      – 1 tbsp ground paprika

      – 1/2 tsp ground cumin

      – 1/2 tsp ground coriander

      – 1/4 tsp cayenne pepper (optional for heat)

      – Salt and black pepper to taste

      – 2 tbsp lemon juice

      – 2 tbsp soy sauce (optional for added umami)

      – 1 tbsp honey or pomegranate molasses (optional for sweetness)

      Instructions:

      – Prepare the marinade:

      – In a bowl, combine the olive oil, garlic, thyme, rosemary, paprika, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the lemon juice, soy sauce (if using), and honey or pomegranate molasses (if using). Mix well to create a fragrant marinade.

      – Marinate the ribs:

      – Rub the marinade all over the pork ribs, ensuring that they are well-coated. Place the ribs in a large resealable plastic bag or shallow dish, and let them marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.

      – Prepare the grill:

      – Preheat your grill to medium-high heat (about 400° F). If you’re using charcoal, allow it to burn down to a medium heat with some direct flames for grilling. If using a gas grill, set the burners to medium-high and make sure the grates are well-oiled to prevent sticking.

      – Grill the ribs:

      – Remove the ribs from the marinade and place them on the preheated grill. Grill the ribs for about 15—20 minutes per side, turning occasionally, until they are golden brown and have a nice char. You can also baste them with extra marinade during grilling for added flavor.

      – Serve:

      – Once the ribs are cooked through and have a beautiful grilled crust, remove them from the

      – grill and let them rest for a few minutes before cutting. Serve with a side of grilled vegetables, fresh salad, or your favorite dipping sauces.

      What makes it special:

      Chalagach is special for its bold and aromatic marinade, which infuses the pork ribs with deep, savory flavors. The combination of fresh herbs, smoky paprika, and a touch of sweetness from honey or pomegranate molasses brings the meat to life. Grilling over an open flame or barbecue imparts a distinctive smoky flavor that elevates the dish, making it a perfect centerpiece for any gathering.

      Tips and Comments:

      – If you prefer a slightly different flavor profile, you can use lamb ribs instead of pork for a more traditional Armenian twist.

      – For a crispy, caramelized crust, brush the ribs with the marinade during the last few minutes of grilling.