Armenian cuisine: Tapaka (Artsakh roast)

am en es ru


lamb - 150g

onion - 50g

potatoes - 100g

butter - 20g

tomatoes - 100g

eggplant - 50g

Bulgarian pepper - 35g

salt to taste

pepper to taste

parsley to taste


Cut the mutton loin into small pieces, salt and fry in a pan with hot oil. Separately, fry the onion, sliced ​​into rings, eggplant - in circles, tomatoes - in halves, potatoes - in slices and Bulgarian pepper - whole. Serve tapaka, overlaid with fried vegetables and sprinkled with dill.

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