Meat and sour cherries, an exceptional armenian dish. (Credit: Vinnie Volkerijk)
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Preparation 35 min
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Portions
4 people
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Difficulty
Medium
Ingredients All ingredients
- For the meat:
- 300 grams ground beef (flank or shoulder)
- 300 grams ground lamb (breast)
- ½ tablespoon salt
- 1½ teaspoons red chili powder
- ½ teaspoon allspice
- ½ teaspoon seven spice mix
- For the sauce:
- 500 milliliters sour cherry compote
- 125 milliliters water
- ½ teaspoon cinnamon
- 1 pinch cumin
Preparation Grilled meat with sour cherries (Fishneyov khorovatz)
- Knead the meat with the spices and shape into finger-sized patties around flat skewers.
- Grill over charcoal.
- To prepare the sauce, combine the cherry compote with the water and bring to a boil.
- Add the spices and let rest to thicken.
- Serve the grilled meat and cherries with toasted bread.
This recipe is taken from the book "Armenian Cuisine". Much more than just a cookbook, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heiress to this rich heritage, and Barbara Drieskens, an attentive observer drawn into it. The book blends personal stories, accounts of family heritage, and cooking secrets, offering readers an authentic immersion in a culture often overlooked. From traditional Easter brioche to everyday dishes, each recipe is a tribute to Armenian mothers who have kept the flavors of their homeland alive.
Grilled meat with sour cherries (Fishneyov khorovatz)
-
Preparation 35 min
-
Portions
4 people
-
Difficulty
Medium
Ingredients All ingredients
- For the meat:
- 300 grams ground beef (flank or shoulder)
- 300 grams ground lamb (breast)
- ½ tablespoon salt
- 1½ teaspoons red chili powder
- ½ teaspoon allspice
- ½ teaspoon seven spice mix
- For the sauce:
- 500 milliliters sour cherry compote
- 125 milliliters water
- ½ teaspoon cinnamon
- 1 pinch cumin
