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Matnakash (Armenian: մատնաքաշ) is a leavened traditional Armenian bread. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat flour with yeast or sourdough starter. It is shaped into oval or round loaves with longitudinal or criss-crossed scoring.
In Armenian villages, dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. The dried bread is broken up into khash ( խաշ ), while fresh lavash is used to wrap the Armenian specialty dish khorovats ( խորոված ) and to make other wraps ...
A small piece of butter is often put at the top of the harissa. [16] A common dish of Armenian cuisine is pilaf (եղինձ; yeghints). Pilaf is a seasoned rice, bulgur, or shelled wheat dish often served with meats such as lamb or beef. Armenian recipes may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and ...
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Armenian lavash. Choereg (Ցուրեկի) — Braided bread made for Easter. Matnakash (Մատնաքաշ) — Armenian bread made with wheat flour and tea. Lavash (Լավաշ / ლავაში / Lavaş) — Flatbread made in tandoor which is quite popular in the South Caucasus. Of Armenian origin. Mchadi (მჭადი) — Fried bread ...
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Flash back to 2021, for instance, and we saw baked feta pasta, corn ribs, salmon rice bowls, pasta chips, nature cereal, baked oats, pesto eggs, and more all go viral within the same 12 months.
In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2/3 cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat.