# data[].attributes.body
Aveluk is a type of green well known in Armenia.
Ingredients
½ bunch of aveluk
1 tea spoon oil
3 onions
1 clove garlic
½ walnuts
Coriander
Sour lavash (Armenian national bread)
Red and black pepper
Salt
Preparation
Cook, take from water and cut.
Fry onion in the oil and add aveluk on it and fry together.
After taking from the gas add cut green, crushed garlic and walnut and sour lavash.

# data[].attributes.attachment_link.keywords[]
recipes of exclusive salads cakes interesting dishes

# data[].attributes.attachment_link.description
recipes of exclusive salads cakes interesting dishes, interesting recipes, cesar salad recipe, brownie recipe, crep recipe, chicken wings recipe

# data[].attributes.attachment_link.title
Tolma, Dolma  Armenian National food` by Hayk Karapetyan

# data[].attributes.attachment_link.description
Tolma Armenian National food` by Hayk Karapetyan

# data[].attributes.body
1,5 kilograms of beef, 200 grams of melted butter, 25 grams of onion, an egg, 50 grams of milk, 12 grams of flour, 30 grams cognac, salt, pepper, greens to your liking. Separate meat from the bones (make broth with the bones) and beat them with wooden hammer, then put chopped onion on them, continue beating it until getting a soft mass. Add flour, milk, eggs, cognac to the mass and beat it with hand. When the mass is half-watery, sand salt, pepper, greens and put it into the fridge for 30 minutes. After that make small balls from the mass, make a hole, put little melted butter or well-boiled egg and give them a form of balls. Cook it in water or broth on a weak fire. Serve it with hot melted butter.

# data[].attributes.body
Khash is a dish of boiled cow or sheep's feet and/or head, although other cow parts, such as the brain, head and stomach (tripe) may also be used.  It is a traditional dish in Armenia. The name khash originates from the Armenian verb khashél , which means "to boil." The dish, initially called khashoy, is mentioned by a number of medieval Armenian authors, e.g. Grigor Magistros , Mkhitar Heratsi , Yesayi Nchetsi, etc.
Khash is a purist meal with great parsimony in ingredients. The feet are depilated, cleaned, kept in cold water in order to get rid of bad smell, and boiled in water all night long, until the water has become a thick broth and the meat has separated from the bones. No salt or spices are added during the boiling process. The dish is served hot. One may add salt, garlic, lemon juice, or vinegar according to one's tastes. Dried lavash is often crumbled into the broth to add substance. Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress. The meal is almost always accompanied by vodka and mineral water.

# data[].attributes.attachment_link.title
Pickled Cabbage Soup Recipe - Qrchik  Քռչիկ - Armenian Cuisine - Heghineh Cooking Show

# data[].attributes.attachment_link.description
Armenian Cuisine - Pickled Cabbage Soup Recipe by Heghineh http://heghineh.com/pickled-cabbage-soup One of my most favorite comfort meals from Armenian cuisine : pickled cabbage soup, or as we call it Qrchik. This is a pretty quick and easy soup to make, and we usually cook this cabbage soup late Fall or wintertime.

# data[].attributes.attachment_link.title
Armenian Yogurt Soup Spas Recipe - Սպաս - Heghineh Cooking Show

# data[].attributes.attachment_link.description
Heghineh Cooking Show - Armenian Yogurt Soup Spas Recipe http://heghineh.com/armenian-yogurt-soup Comfort food at its finest: Armenian yogurt soup Spas.This simple dish has a great, tangy and creamy taste. It can be served as refreshing, cold soup for summertime or hot and heartwarming comfort soup in cold season.

# data[].attributes.body
Ingredients:

2/3 cup hulled wheat (farro, wheat berries or pearl barley can be used as a substitute if you can’t find hulled wheat)

3 cups yogurt (Greek-style yogurt is best)

3 cups water or chicken broth

1 egg

2T flour

½ tsp salt

4T butter

1 T mint (chopped)

1/3 T cilantro/coriander (chopped)

How to cook:
Cook wheat in 4 cups of water or broth until tender. Blend yogurt, water, egg and flour with a beater. Cook until it boils, stirring constantly with a wooden spoon. Add salt, cooked wheat and remove from heat.  Saute onion in butter.
(If you don't like the taste of onion youiuiu may simply add butter). Then add mint or coriander.  Simmer five minutes.

# data[].attributes.body
Ingredients:

1 whole chicken, approximately 3 lbs.

8 cups of water

2 cups of whole wheat kernels, rinsed in cold water and drained

2 tsp. of salt, or to taste

cumin

paprika (optional)

butter (optional)

Cook the chicken until tender, save the broth.

Remove and separate all the meat from the bones,
save the bones to make broth, you’ll need extra liquid for cooking the wheat.
Wash the wheat, place in a large pot, add the chicken and broth, start cooking
Cook and stir on medium heat. When there is already little water, cook on a very low heat, covered, without stirring, until almost all liquid is absorbed.

# data[].attributes.headline
                      Armenian Ghapama                                                  Ingredients:1 pumpkin, about 3 lbs. 1 ½ cups rice, 4 tbsp. (1/2 stick) butter, melted ¼ cup each of dried plums, apricots, cherries, chopped ¼ cup raisins, ½ - 3/4 tsp. ground cinnamon, dash of salt, 1 – 2 tbsp. honey (or sugar), ½ cup chopped nuts (almonds, walnuts, or pecans)optional, ¼ cup hot water.

# data[].attributes.subject
                      Armenian Ghapama                                                  Ingredients:1 pumpkin, about 3 lbs. 1 ½ cups rice, 4 tbsp. (1/2 stick) butter, melted ¼ cup each of dried plums, apricots, cherries, chopped ¼ cup raisins, ½ - 3/4 tsp. ground cinnamon, dash of salt, 1 – 2 tbsp. honey (or sugar), ½ cup chopped nuts (almonds, walnuts, or pecans)optional, ¼ cup hot water.

# data[].attributes.body
1. Wash and dry exterior of pumpkin. Cut off the top in a circle shape as it will be used as a lid.
2. Scrape out the stringy fibers and seeds. Discard fibers, but rinse and save the seeds for roasting later on, if desired. Rinse the inside of the pumpkin; pat dry.
3. In a saucepan, bring 3 cups of water to a boil. Add rice, stir, cover the pot and reduce heat to low. Cook rice for about 15 minutes. Rice shouldnot be completely cooked. Drain any excess liquid.
4. In bowl, mix together the partially cooked rice, chopped, dried fruit, melted butter, salt, cinnamon, honey (or sugar), and nuts, if using.
5. Loosely stuff filling into pumpkin; pour the ¼ cup hot water over the top of the filling.
6. Place the pumpkin on a baking sheet for support. Put the top of the pumpkin back on and bake at 325°F for about 1-1/2 to 2 hours or until soft. Insert a toothpick into the pumpkin to determine tenderness.

# data[].attributes.body
Ingredients
For the Dough:

3 cups (375 g) all purpose flour, sifted

1 packet (2½ tsp, or 7 g) active dry yeast

8 oz (227 g) sour cream

2 sticks (227 g) softened butter (room temperature)

For the Filling:

1½ cups (188 g) all purpose flour, sifted

1½ cup (338 g) sugar

1½ stick (170 g) softened butter (room temperature)

2 tsp (10 ml) vanilla extract

1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)

Instructions

1. Make the Pastry Dough: Sift the flour into a large bowl. Add the dry yeast, and mix it in. Add the sour cream and butter.

2. Use your hands to work it into a dough.

3. Continue to knead for about 10 minutes until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.

4. Cover the dough and refrigerate for 3-5 hours.

5. Make the Filling: Mix together the flour, sugar, and butter. Add the vanilla extract.

6. Mix the filling until it looks like clumpy, damp sand.

7. Make the Nazook: Cut the refrigerated dough into quarters.

8. Form one of the quarters into a ball. Dust your working surface with a little flour.

9. Roll out the dough into a large rectangle or oval. The dough should be thin, but not transparent.

10. Spread ¼ of the filling mixture across the rolled-out dough in an even layer.

11. From one of the long sides, start slowly rolling the dough across. Roll all the way across until you have a long, thin loaf.

12. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).

13. Apply your egg yolk wash with a pastry brush.

14. Use a knife to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.

15. Place in an oven preheated to 350°F (175°C) for about 30 minutes, until the tops are a rich, golden brown.

# data[].attributes.attachment_link.description
Learn how to make the renowned flaky and delicious Armenian pastry, nazook (nazouk).