Kchuch with Parsley
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Parsley 5 oz
- Onion 0 oz
- Butter 0 oz
- Tomatoes 5 oz
- Orange Bell Peppers 0 oz
- Green peppercorns 3 pieces
- Green peppercorns 3 pieces
- Salt 0 oz
- Dry White Wine 0 fl oz
- Tarragon to taste
- Spices to taste
Step-by-Step Guide
Step 1
Place a layer of sliced onions at the bottom of a clay dish greased with butter.
Step 2
On top, add a layer of sliced red tomatoes and finely chopped bell pepper.
Step 3
Sprinkle with salt, red pepper, and add a few black and allspice peppercorns.
Step 4
On top of the vegetables, arrange the prepared parsley (cut large pieces into smaller ones), cover with a layer of sliced tomatoes, onions, tarragon, add black, red, and allspice pepper, pour in the white wine, cover the dish with a lid, then seal the edges of the lid with dough and place the dish with fish in a hot oven for 30–40 minutes.
Step 5
Serve the fish in the same dish.
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