Steps to Prepare Armenian Sou Boreg

Traditional Armenian Gomgush

There seem to be a million boereg/burek/boreg recipes out there.

Recipe Summary Traditional Armenian Gomgush

Gomgush is a traditional brothy stew of Armenia. Fresh ingredients are very important and it is cooked it in an unwashed tonir (similar to a tandoor) that is kept in family. After many gomgush are made it will keep getting better and better!

Ingredients | Armenian Sou Boreg

1 bunch basil, chopped

1 bunch cilantro, chopped

1 bunch parsley, chopped

1 sprig thyme, chopped

5 medium tomatoes, chopped

3 green bell peppers, chopped

6 medium russet potatoes, peeled

3 pounds lamb chops, cubed

3 teaspoons ground cumin

1 sprig mint, chopped

salt and ground black pepper to taste

2 eggplants, chopped

3 carrots, chopped

2 cups beer, or more to taste

4 brown onions, chopped

7 cloves garlic, minced

Directions

Combine basil, cilantro, parsley, and thyme in a bowl. Reserve 2 tablespoons in a bowl and refrigerate. Place 1/2 of the herb mixture in the bottom of a large soup pot. Add 1/2 the tomatoes, 1/2 the bell peppers, and the potatoes in layers. Top with lamb and season with cumin, mint, salt, and black pepper. Add eggplant, carrots, remaining tomatoes, remaining bell peppers, and remaining herb mixture. Pour in beer.

Cover the pot with a lid and cook over medium heat about 1 hour. Add onions and garlic. Season with salt if necessary and cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture and serve hot.

Info | Armenian Sou Boreg

prep: 45 mins cook: 3 hrs total: 3 hrs 45 mins Servings: 10 Yield: 10 servings

TAG : Traditional Armenian Gomgush

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