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Kchuch from pestryushka

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving
CaloriesProteinsFatsCarbohydrates
321.8
kcal
18.5g
grams
36.8g
grams
23.4g
grams
Ingredients
1serving
Speckled
200 
g
Onion
50 
g
Butter
20 
g
Tomatoes
100 
g
Sweet pepper
35 
g
Black peppercorns
3 
pc
Red peppercorns
3 
pc
Salt
5 
g
Dry white wine
25 
ml
Tarragon
 
to taste
Black allspice
 
to taste
Cooking steps
  • 1

    Place a layer of onion rings at the bottom of the clay dish greased with butter.

    Required ingredients:
    1. Butter20 g
    2. Onion50 g
  • 2

    On top of it are slices of red tomatoes and finely chopped bell pepper.

    Required ingredients:
    1. Tomatoes100 g
    2. Sweet pepper35 g
  • 3

    Sprinkle with salt, red pepper, and add a few grains of black and allspice.

    Required ingredients:
    1. Salt5 g
    2. Red peppercorns3 pieces
    3. Black peppercorns3 pieces
  • 4

    Place the processed pestrushka (cut large specimens into pieces) in a single layer on top of the vegetables, cover with a layer of sliced tomatoes, onions, tarragon greens, add pepper (black, red and aromatic), pour white grape wine over it, cover the dish with a lid, then grease the edges of the lid with dough and place the fish dish in a hot oven for 30-40 minutes.

    Required ingredients:
    1. Speckled200 g
    2. Tomatoes100 g
    3. Onion50 g
    4. Tarragon to taste
    5. Red peppercorns3 pieces
    6. Black peppercorns3 pieces
    7. Black allspice to taste
    8. Dry white wine25 ml
  • 5

    Serve the fish in the same dish.

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