As every good thing Nettle doesn’t also come without difficulties. Be careful while picking them, as they will “bite” your hands.

But trust me, it is worth it as from the very first touch that you have with Nettle plant to the last one (meaning consumption) it is extremely healthy and as a bonus it comes with a wonderful taste.

It all starts with a teeny tiny pea. From seed to seed, an interesting cycle displaying how life is renewed.

Mallow soup from ancient Armenian recipes was known as an indispensable remedy for headaches, insomnia, and gastrointestinal inflammation. We also use it very often in Berdavan.

It has absolutely no harmful side effects. Mallow has been known in Armenian cuisine and folk medicine since the 10th century.

To make the soup you need:

Mallow – 500 grams

Onion – 1 (medium size)

Vegetable oil – 50 grams

Butter / homemade oil – 50 grams

Potatoes – 2-3 (medium size)

Water – 2-3 liters

Eggs – 2 pieces (according to taste)

Green – 50 grams

Green garlic – 3 pieces

Salt Red pepper Serve with garlic Bon Appetit

The main component of khashil is the ground wheat which is called Pokhindz in Armenian. The Pokhindz is pre-roasted and ground wheat. It is considered a traditional Armenian dish and is very quick to prepare and bonus- very tasty.

We need:

200-300 g Pokhindz
1 liter of water
0-5 t / g salt
100 g of oil

Dumbrak is Berdavanian old sweet, which our grandmothers used to make with Pokhindz, sugar, milk and sour cream.

But now I make with these ingredients:

200 g Pokhindz
7-8 g / g jam juice
70-100 g of milk

You can see the method of preparation in the video.
Bon appetite 🙂

Agdak and Yeghalavash are considered to be Vardavar cookies (sweets), which are mainly baked in the mountains, during Vardavar.
But in Berdavan, we bake them in all seasons.
Both Agdak and Yeghalavash are made of the same dough, the composition of which I introduce below:

Eggs – 5 pieces
Sugar – 200 g
Milk – 1 liter
Milk cream – 300 g
Butter / homemade butter – 200 g
Flour – 1․5-2 kg
Salt – 1 t /s
Vanilla powder- 0-5 t / s
Soda – 0-5 t / s

Try and share your impressions!
Bon Appetit

Here is a delicious and quick homemade recipe for Khangal, also called Tatar Boraki.
If you are gathered with your family and do not know what to cook, then it is time to prepare Khangal with your family and enjoy the most delicious dish.
Details in the video.
Ingredients:

Flour – 1 kg ․
Water – 300-400 g ․
Salt – 1 t/s
Eggs – 2
Onions – 3-4 medium size
Oil – 100 g ․
Butter – 100 g ․
Garlic – 1 bigger than a medium size
Yogurt – 300-400 g

BON APPETIT

Have you ever tried to make soup with cornelian cherry or “honi pshejur” as we call it in Berdavan? If not, you should try, trust me! If yes, try this recipe as well!

Cornelian cherry soup stands out for its useful and healthy properties.
We need:

Cornelian cherry 400-500 grams (marinated, or dried, or stewed)
Oil-50 grams
Onion – half of a medium size
Corneliam cherry juice or water – 1- 1.5 liters
Flour-2 tb/sp
Salt
Thyme

Remove the kernel of the cornelian cherry and grate it. If your corneliam cherry is dry, boil them first. Then mix two table spoon onion with a little juice and mix it very well.

Cook the onion in a saucepan, add 1-1.5 liters of water or juice, then add the prepared flour sauce.
Leave for a few minutes. One minute before boiling, add the flour sauce, mix until it starts to boil. At the end, season with salt and thyme.

Turn off after boiling for a few minutes.
You can also add sugar according to taste and acidity.

Be healthy!
Bon appetite!

We want to present you the creation of bread in the traditional oven made of stone.

Many of us don’t bake bread like this now, even in the villages, but each of you has a piece of memory of the smell of hot bread from childhood in your pocket․․․

Enjoy the watch!

When eating a salad or soup made of sorrel, we think for a moment about our childhood, recall the days we spent in the village and grandma who sorted the sorrel with special, then carefully and lovingly braid them, storing the taste and aroma of the mountains in each braid.
Sorrel is a part of Armenian traditional cuisine with its multi-purpose usage.
Fresh and dried leaves of sorrel are used in food.
One can make soups as well as variety of salads, seasoned with various spices and sauces.

Sorrel soup / Pshejur
Sorrel- 500 grams
Onion – 1 medium size
Vegetable oil – 60 grams
Butter / homemade oil – 50 grams
Water – 1.5-2 liters
Flour – 50 grams (details of use in the video)
Salt
Red dried pepper
Garlic – 2-3 cloves
Walnuts upon your taste

Dry sorrel salad

Sorrel – 500 grams
Onion – 1 medium size
Vegetable oil – 50 grams
Salt
Black paper

Walnuts upon your taste

Green sorrel salad
Sorrel – 500 grams
Onion – 1 medium size
Vegetable oil – 50 grams
Salt
Black paper
Egg-3 pieces

Bon Appétit