Amich
| Course | Main course |
|---|---|
| Place of origin | Armenia |
| Region or state | Armenian highlands |
| Associated cuisine | Armenian cuisine |
| Serving temperature | Hot |
| Main ingredients | Chicken, turkey, lamb, or game |
| Ingredients generally used | Raisins, almonds or peeled apricot kernels, dates, dried apricots, cinnamon, cloves, herbs |
Amich (Armenian: ամիչ, Armenian pronunciation: [ɑˈmit͡ʃʰ]) is a traditional Armenian dish consisting of a stuffed meat fried in butter.[1][2] The dish is considered a delicacy and has been eaten in some regions of Armenia for centuries.[1][2]
History
[edit]One of the earliest references to the dish dates back to the 5th century.[1] The Armenian historian Yeghishe mentioned a dish known as amich.[1][2] It was made from chicken, lamb, or game, with the carcass stuffed with rice, dried fruits, and nuts, and then fried in butter in a tonir.[1][2] The dish is still prepared in some regions of Armenia and is considered a delicacy.[2]
Description
[edit]Amich is prepared by removing the internal organs from a chicken, turkey, lamb, or game bird, after which the abdominal or chest cavity is filled with a stuffing.[3][4] The stuffing typically includes rice, raisins, almonds or peeled apricot kernels, dates, dried apricots, and spices such as cinnamon and cloves.[3][4] In some variants, herbs are also used.[3]
After stuffing, the carcass is sewn shut and cooked.[4][3] In the traditional version, the dish is fried in butter in a tonir.[3] Later descriptions also mention roasting in an oven, with periodic basting using the cooking juices.[3]
Ingredients and preparation variants
[edit]Sources describe variations in ingredient composition and proportions depending on the type of meat used (chicken or turkey). Rice, dried fruits, nuts, clarified butter, and spices are consistently mentioned as essential components.[4][3] The dish may be served whole or cut into portions, with the stuffing arranged around the meat and topped with the cooking juices.[4][3]
References
[edit]- 1 2 3 4 5 Alexandrovich Arutyunov, Serguei; A. Voronina, T. (2001). Традиционная пища как выражение этнического самосознания [Traditional food as an expression of ethnic self-awareness] (in Russian). Nauka. p. 125. ISBN 9785020087569.
- 1 2 3 4 5 A. S. Piruzyan (1960). Հայկական ճաշեր, Армянская кулинария [Armenian cuisine]. Moscow, USSR: Gostorgizdat. p. 36.
- 1 2 3 4 5 6 7 8 Piruzyan, Aram S. (1960). Армянская кулинария [Armenian Cooking] (PDF) (in Russian). Moscow: Gostorgizdat. p. 115.
- 1 2 3 4 5 William Pokhlyobkin (1978). The Ethnic Cuisines of our Peoples (in Russian). Light and Food Industry.
