L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Chocolate Fondant with Creamy Ice CreamFrench cuisine
Paella dish
Kugelis Potato CasseroleLithuanian cuisine
Paella dish
Mushroom pateEuropean cuisine
Paella dish
Turkish simit bunTurkish cuisine
Paella dish
Pumpkin PieAmerican cuisine
Paella dish
Sweet casserole drochenaRussian cuisine
Paella dish
Greek lasagna pastitsioGreek cuisine
Paella dish
Tenderloin with cream and dumplingsCzech cuisine
Paella dish
Banana breadAmerican cuisine
Paella dish
Chicken liver in sour creamRussian cuisine

Chamcharak

1 serving

45 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
162.4
kcal
1.9g
grams
0.1g
grams
40.4g
grams
Ingredients
1serving
Dried apricots
25 
g
Sultanas (seedless raisins)
20 
g
Sugar
10 
g
Cinnamon
 
to taste
White mulberry
25 
g
Cooking steps

  • 1

    Sort dried fruits (apricots, raisins, white mulberries), rinse thoroughly, pour hot water over them and boil for 20-25 minutes.

    Required ingredients:
    1. Dried apricots: 25 g
    2. Sultanas (seedless raisins): 20 g
    3. White mulberry: 25 g

  • 2

    After that, add sugar and cinnamon to the soup, bring to a boil over low heat, and cool.

    Required ingredients:
    1. Sugar: 10 g
    2. Cinnamon:  to taste

  • 3

    Serve the chamcharak cold.

Similar recipes