Arishta Armenian

To prepare arishta as a full-fledged second course or side dish, you need to take large noodles (like spaghetti). Smaller types will boil, will not keep their shape, they are mostly used in traditional desserts.

The proportions for cooking noodles are not much different from the classic ones, 1 liter of water is needed for every 100 grams of dry weight, salt can be taken to taste.

Bring water to a boil in a saucepan, add salt and arishta. We break the long noodles into pieces of an average of 7 cm, so that later it would be convenient to eat. Stir well with a fork so that the pasta does not stick together and does not stick to the bottom of the pan. Cook over medium heat for 7 minutes, almost until ready.

We discard the cooked pasta in a colander, rinse with plenty of running cold water and cool it down without shifting it anywhere.

While the noodles are cooling down, put the butter in the same pan, melt it, without giving the opportunity to burn. Add a little ground pepper to the melted butter, mix well.

We return the arishta, which has already cooled down a little, to the pan, mix well with a fork so that the melted butter clings to all corners. Reduce the heat to a minimum, cover with a lid and simmer for 10 minutes. Periodically, you can open and check that it does not burn. If the noodles start sticking to the bottom, you can add a little more oil.

Traditional Armenian noodles have been languishing for 10 minutes and are ready to be served on the table. We spread it on serving plates and serve it to the table. If desired, you can add traditional Armenian sauce or herbs. We wash the parsley with a stream of running water, dry it. We separate the tender green leaves from the cuttings and decorate the finished dish.

Arishta can be served as a completely independent dish, adding vegetables to the table or used as a side dish to meat.

Bon appetit!