CHESNUT MARAGYANI ( ARMENIA)



  • 2,2 lbs ground beef (finely chopped)
  • 2 onions (Chopped)
  • 5-6 glasses of warm water
  • 2 cups cornmeal
  • 2 spoonful butter
  • 1 tablespoon sesame
  • 1 tablespoon of coriander seeds
  • 4 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon of black pepper
  • 1 tablespoon of safflower
  • 1 tablespoon of tomato paste
  • 1.5 cups of roasted chestnuts (chopped coarsely)
  • 1 cup of walnut kernels (finely ground)

Put the cubed meat and onion in a saucepan and let it cook on very low heat with the lid closed. When the meat absorbs the water it releases, add the water and let it boil. When the meat is very tender, add salt and continue to boil over low heat.

On the other hand, in another pot, fry the finely sifted cornmeal on low heat until it turns pink.

Add butter and fry together until fragrant. Take it from the boiling broth, add it little by little to the cornmeal and mix until you get a smooth consistency.

Then add all the remaining broth and meat and let it boil over low heat.

Roast the sesame seeds and then the coriander seeds in a pan and set aside to cool. After it cools, take a pestle and crush it into powder.

Add the garlic cloves and black pepper and crush them well and add them to the boiling dish. Dry the safflower leaves in a Teflon pan over low heat and crumble them into the dish.

Pull the chestnuts in the rondo and add them to the meal together with the walnuts and mix.

Mix the tomato paste together with the broth in a bowl, add it to the pot, mix it well, boil it for 2-3 more minutes, remove it from the stove and serve it hot with corn bread on the side.

ENJOY YOUR MEAL

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