Caucasian cuisine continues to gain popularity in Russian cities and conquer the hearts of gourmets abroad. The most famous dishes are lamb kebabs, meat soups shurpa and kharcho, pilaf, lagman, dolma and of course national pastries, and especially pies with various fillings. Few people now do not know the famous Ossetian pies with meat, or potatoes, herbs or cheese. The pies have a special aroma and pleasant taste, and they are incredibly filling. Specialized bakeries producing national Caucasian pastries began to appear in large cities. So, in Moscow, very often people, instead of greasy and useless pizza for a corporate party or other event, order real Ossetian pies from the Bakeland bakery; the filling is varied and always above all praise. But in addition to Ossetian pies, Caucasian cuisine is also famous for other pastries - these are a variety of flat cakes, both with and without filling. In this same article, we decided to introduce you to a fairly simple recipe. fried Armenian pies with herbs, which can be served as an independent dish, can be used as a snack, pies can act as bread, and are simply irreplaceable when hiking in the forest, mountains, or just in nature. This is a great quick and filling snack on the go.

Recipe for national Armenian pies with herbs

1. First, let's prepare the dough. Take a convenient cup for kneading the dough. We put flour into it, add a little salt and vegetable oil, pour in water and, based on these products, knead a stiff and fairly elastic dough. Roll the finished dough into a ball and wrap it in cling film. Leave alone for 20 minutes to ripen.
2. While the dough is “resting”, there is time to prepare the minced meat for the pies. The greens you have chosen must be rinsed, dried with a towel or placed in a colander, allowing excess moisture to drain. It is advisable to take a variety of greens, since it is in variety that lies the main secret of the charming and unique taste of the pies. Finely chop the greens with a knife and mix in a separate cup. Season with salt and pepper. Stir and taste, if everything suits you, then add vegetable oil. Mix again, cover with a lid and return to the dough.
3. Divide the dough into several medium-sized pieces and roll each piece into a thin cake. Place the prepared fragrant minced fresh herbs in the middle of each flatbread and roll the flatbread from both sides towards the middle, pinching the edges in the middle. Heat the pan without using water, broth, oil or fat. The pan must be perfectly dry. Place the pies in a frying pan and fry until golden brown. Then we turn the patties over to the other side and fry them like the previous side of the patty. Place national pies with herbs on a wide tray and cover with a towel. Let cool for 15 minutes.
4. Ready Armenian pies with herbs serve on a wide tray. Such pies are often consumed with hot tea, and if they serve as an appetizer or snack, then it is not a sin to accompany them with homemade sour cream, ayran, milk or the famous Caucasian spicy sour-milk sauces.

Lovers of spicy, rich food, full of spices and spices, will find recipes from Armenian cuisine useful. Armenian boraki pies, or simply Armenian pies with meat, are a great idea for a holiday table or a themed dinner. Prepare borak once and it will become an integral part of your menu.

We suggest making Armenian boraki pies from dumpling dough with milk.

For the test:
- 6 cups flour
- 2 glasses of milk
- 1 teaspoon salt

For filling:
- 1 glass of meat broth
- 1 glass of vegetable oil
- 300 g beef
- 1 onion
- 2 tablespoons of vegetable oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- black pepper to taste
- salt to taste

For the sauce:
- 1 glass of sour milk
- 4 medium cloves of garlic
- black pepper to taste
- salt to taste

Cooking Armenian boraki pies

1. First, start preparing the dough. Sift the flour through a sieve, then add salt and stir.

2 . Gradually pour milk into the flour and knead the dough (milk can be replaced with water if necessary).

3. Roll out the dough into a thin layer and cut into small squares.

4. Then start filling. Cut the beef into small pieces and pass through a meat grinder.

5. Heat oil in a frying pan.

6. Fry ground beef in hot oil. While frying the minced meat, add onions.

7. Add herbs to the filling, salt and pepper.

8. Place the filling on the prepared dough squares, forming boats (boats are boraki).

9. When the pies are formed, carefully place them in the pan. Pour in the hot broth and cook over low heat for 10 minutes.

10. Place the boiled boracks on a sieve and let the broth drain.

11. Now take the frying pan again and fry the pies until golden brown.

12. While the pies are frying, prepare the sauce. Take sour milk, mix it with finely chopped garlic, salt and pepper.

13. Place the golden boracks on a plate and pour over the sauce (sprinkle with herbs on top for a beautiful look).

Bon appetit and delicious pies!

Interesting to know

Armenian cuisine is considered one of the most ancient on Earth. The technology for preparing some Armenian dishes has hardly changed in 1500 years; they use more than 300 types of different spices.

Looked 4796 once

The baked goods are not sweet

Meat pie (Armenian cuisine)

Ingredients:

• for test:
• 2 eggs
• 1 tbsp. sugar sand
• 200 g soft butter or margarine
• 500 ml matsuna (yogurt or natural yoghurt)
• 1/2 tsp. salt
• 1 tsp soda
• approximately 1kg flour
• 1 yolk for greasing
• For filling:
• 500 g of any meat
• 1 large onion
• 2-3 tbsp. vegetable oil
• salt, pepper, spices and herbs to taste