Shtorats
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 5.3 oz
- White bread - 0.4 oz
- Chicken Egg - ¼ piece
- Milk - 1 fl oz
- Garlic - 4 cloves
- Clarified Butter - 0.9 oz
- Wheat Flour - 0.2 oz
- Tomato Puree - 0 fl oz
- Onion - 0.4 oz
- Salt - to taste
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Cut the lamb meat into pieces and pass it through a meat grinder.
Step 2
Add the soaked white bread, chopped garlic, salt, black and red pepper to the minced meat, mix, and pass it through the meat grinder again.
Step 3
Then mix the minced meat with beaten eggs and shape it into shtorats, giving them an oval shape, coat them in flour, and fry in clarified butter.
Step 4
Make broth from the bones left after separating the meat and strain it.
Step 5
Fry the flour until it turns dark brown, dilute it with the broth, add the fried finely chopped onion, tomato puree, salt, pepper, pour in vinegar, and then bring to a boil.
Step 6
Serve the shtorats drizzled with tomato sauce.
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