There are so many unexpected, but at the same time quite witty, names found in culinary recipes. After all, cooks are a creative people, it’s impossible to do without imagination and a sense of humor, so memorable names arise, and ones without which the dish itself, perhaps, would not have aroused such interest, but the name already attracts attention. These include Armenians – a fairly popular spicy tomato appetizer.
Now it is difficult to say with certainty whether the spiciness of the snack gave rise to such a cute name, or whether historically this recipe came to the majority of housewives from Armenian families. But the name has been preserved and strengthened, although there are many variations in its production. In autumn, for example, they are especially popular Armenians made from green tomatoes, because due to sudden vagaries of weather, a large number of unripe tomatoes always remain on the bushes.
Recipe for "yummy"
In addition to the wonderful taste that distinguishes this green tomato appetizer, its recipe is so simple that even a beginner can handle it. In addition, the dish is prepared quite quickly, which is also important in our time of constant rush and whirlwind.
But if desired, the finished tomato dish can be placed in sterile jars, sterilized and hermetically sealed.
In order to please your guests or household members at the festive table, you need to start preparing the dish approximately 3-4 days before the celebration. Before preparing a snack from 3 kg of green tomatoes, find 4-5 pods of hot pepper and a bunch of celery, as well as half a glass of the following ingredients:
- Salts;
- Sahara;
- Chopped garlic;
- 9% table vinegar.
The tomatoes need to be washed and, cutting each into quarters, placed in a separate container.
The pepper is peeled from the seed chambers and cut into thin rings, and the celery is washed well and chopped into small pieces using a sharp knife.
After peeling and dividing into cloves, the garlic is also chopped either using a garlic press or a knife.
Celery, pepper and garlic are thoroughly mixed in a separate bowl. Then the chopped tomato pieces are sprinkled with salt and sugar, and the required amount of vinegar is poured into the same container. Lastly, all the spicy herbs are added to the container with the tomatoes. Everything is mixed well and a lid or plate with a weight is placed on top of the tomatoes. On the third day, spicy Armenians are ready to serve. And if guests do not finish them completely, the rest of the tomato dish must be stored in the refrigerator.
Fermented Armenians
Armenians made from green tomatoes are also tasty, but even more beautiful, according to the following recipe, especially since there is a suspicion that this recipe is more ancient, since in the countries of Transcaucasia they rarely used vinegar, especially table vinegar, and mostly preferred naturally fermented spicy snacks .
This time, green tomatoes are not cut into pieces, but used whole, but not just like that, but cut in different ways so that a delicious filling of spicy vegetables and herbs can be placed inside. Each housewife can change the composition of this filling at will, but the traditional ingredients are garlic, hot red pepper, cilantro, parsley and basil. Many people also like to add sweet peppers, celery, carrots, apples, and sometimes even cabbage to it.
Most often, tomatoes are cut in the following ways, as in the photo below:
- On the back side of the tail in the form of a cross, quite deep;
- Having previously cut the tail out of the tomato in the form of a triangle;
- Not completely cutting the tomato into 6-8 pieces in the shape of a flower;
- Cut off almost the entire top or bottom of the tomato and use it as a lid. And the other part plays the role of a kind of basket.
- Cut the tomatoes in half, but not all the way.
All vegetable and fruit components are taken in arbitrary proportions, but the brine is prepared according to the following recipe: add 200 g of salt and 50 g of granulated sugar to 3 liters of water. In order for the tomato preparation to be stored longer, the brine must be boiled and cooled. Green tomatoes stuffed with all sorts of things are placed in clean containers and filled with cold brine. Then a weight is placed on top and in this form the dish stays warm for about a week.
Armenians in marinade
In principle, using the same recipe as pickled tomatoes, you prepare marinated Armenians. You only need to add one glass of vinegar to 3 liters of water after the brine boils. It is advisable to use natural apple cider vinegar, or even better, grape vinegar.
True, in this case, for taste, it is advisable to add spices such as allspice and black peppercorns, bay leaves and cloves to the marinade.
This dish provides a lot of room for experimentation; tomatoes can be cut in all sorts of ways and stuffed with vegetables and herbs of various colors and tastes. Perhaps one day you will be able to come up with something completely new, and the recipe will even be named after you.
