Arganak
⏳ Time
45 minutes + 1 hour
🥕 Ingredients
13
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry - 6 oz
- Chicken Broth - 17 fl oz
- Carrot - 0.7 oz
- Venison - 4.4 oz
- Onion - 0.9 oz
- Clarified Butter - 0.4 oz
- Rice - 0.4 oz
- Egg white - ½ piece
- Lemon - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cilantro - to taste
- Parsley - to taste
Step by Step guide
Step 1
Boil the broth from the chicken along with the onion and carrot.
Step 2
Pass the meat (venison) through a meat grinder twice, add partially cooked rice, finely chopped and sautéed onion, cilantro, salt, and pepper.
Step 3
Mix thoroughly and form small balls from the minced meat, which are then boiled in the prepared broth.
Step 4
Separately, in a bowl, mash the egg yolks, add lemon juice, and mix well.
Step 5
Pour the prepared yolks into the soup while stirring, heat without bringing to a boil, otherwise the egg yolks will curdle.
Step 6
Serve the soup, sprinkled with parsley.
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