Mozhozh in Armenian. Recipe for making pork legs, ears, chicken feet, wings, scallops. Photo step by step

Publication in the group: Oriental cuisine

Hearty mozhozh in Armenian is marinated pork legs, boiled until fully cooked with spices. There are several recipes for this dish, the main ingredients of which can be not only legs, but also ears, tails and even chicken legs, wings, scallops. Most often, this cold appetizer is prepared with the addition of pepper or table/grape vinegar, which gives the dish a special piquancy.

General principles for making soup

When preparing soup, ensure that the ratio of liquid and other ingredients is balanced. During cooking, it is highly undesirable to add water to the pan, since this action negatively affects the taste of the finished dish. Before placing in dishes, all ingredients must be thoroughly washed and cleaned (if necessary). Salt should be added to the broth 10 minutes before. until the end of cooking. The soup must be simmered over low heat, periodically skimming off the foam that forms on the surface of the broth.

Recipe in Armenian

The recipe for preparing mozhozh in Armenian is interesting not only for the taste of the finished dish, but also for the process itself. However, this takes quite a lot of time, which allows the offal to be completely marinated. As a result, pork legs turn out very appetizing and tasty.

Ingredients

Required Products:

2 pork legs;
4 garlic cloves;
4 tbsp. l. table salt;
a few peppercorns;
2 tbsp. l. table vinegar;
3 laurel leaves.

It is also worth preparing the greens to your taste.

Step-by-step cooking process

Stages:

First of all, you should clean the pork offal, then rinse it thoroughly under running water.
Then each leg must be divided into 2 equal parts, cutting them in half lengthwise.
After this, the resulting mass must be placed in a deep cooking vessel and filled with cold water.
Next, it is recommended to change the liquid several times until it becomes clear.
Then the container must be placed on the stove and the heating must be turned on.
After boiling, the legs should be cooked for 2 hours.
After time, the boiled pork offal must be transferred to a solution prepared from 1 liter of clean water and 3 tbsp. l. salt.
After 2 min. The legs should be washed well.
Then it is recommended to start preparing the marinade. To do this, in a separate container you need to combine 1 liter of purified water with 1 tbsp. l. salt and remaining ingredients.
Next, you need to dip the pork legs into the resulting brine and leave the workpiece for 10 - 12 hours at room temperature.
After a given amount of time, the offal in the marinade should be placed in the refrigerator for another 1 day.

After 24 hours, mozhozh in Armenian is ready to eat.

Comments

151uri22.01.2010 17:58 ReplyWonderful!!!
5+++… julie76622.01.2010 17:57 Reply Don’t be offended, it’s probably really delicious, but I can’t get over my attitude towards pork legs, I always remember where she goes)) lillit122.01.2010 18:05 Reply me my mother-in-law makes it so... delicious! 555! and the pig is lying around in unglamorous places lianaaa01/22/2010 18:27 ReplyThank you! julie76 I’m not offended, I also remember this and therefore process it very carefully. naumovec22.01.2010 18:35 ReplyAmazingly delicious! m.madlena01/22/2010 18:41 Reply Our family’s favorite dish!!!! We cook it very often. True, we call him “husband” 5+ irusik-8822.01.2010 18:52 Reply Well done Lianchik cooked it very tasty, I really respect it. A worthy recipe! 55555++++++++ Advertising elitna22.01.2010 18:57 Reply Yummy!

Very much so...5! Rafaella01/22/2010 19:07 ReplyVery interesting, of course excellent! lorxen122.01.2010 19:50 Reply Lianochka, I don’t even think where this pig went, very tasty—5+ I also have a recipe for Pork Feet allenka(alarm clock)22.01.2010 20:11 Reply This is a very interesting recipe for me! 555 lianaaa01/22/2010 20:16 Reply ENT thank you, I’ll wait for the recipe! Rafaella Allenka thank you!!! Frau Blum01/22/2010 21:36 Reply Who would have thought that pork legs could be used other than for cooking jellied meat! How does it taste? Very interesting Nathalya01/22/2010 21:46 Reply excellent! hayemes01/22/2010 22:15 Reply The taste is a very tasty dish, widely consumed in Armenia. mama tasi01/22/2010 22:55 Reply Lianochka, come on!!!! In our large family (I mean all close relatives!) I would be the only one who would remain indifferent

)) Thank you, I took the recipe - I will cook and they will eat

555 Advertising Mashenka-84-22.01.2010 22:56 Reply Interesting recipe.5. chef 01/22/2010 23:34 Reply Lianochka, this dish is worth a try. Thanks for the recipe. I’m surprised how some people eat sausage in a natural casing...

sofusha01/23/2010 02:57 Reply It’s interesting to try the marinade. 5 shush 01/23/2010 05:17 Reply Lian, how cool!!! lianaaa01/23/2010 06:25 Reply Thank you all very much, I am very pleased that you liked and were interested in my “legs”!!! nuna29.04.2010 04:45 ReplyDevushki xoite,4tobi mujya lyubli,kormite ix MOZHOZHom.Eto polushutka, no mojoj deystvitelnona ura. Molodec Lian, djan, RP rekrasniy, Poprobuyte, ne pojeleyete. thiol23.01.2011 15:54 ReplyLianochka! I’ve had running water for two days now, I even wrote about it on my blog... I didn’t know that you were “ahead of me”

Lianochka, I’ll “join” you!!! I bought specially white wine (I don’t drink it, just for the marinade!) My recipe, which I will use, is slightly different from yours - no big deal! The main thing is that I'm looking forward to delicious food! Advertising lianaaa01/23/2011 18:48 Reply Ol, I’ll wait for your option

thiol24.01.2011 01:56 ReplyLiana! She took my bowl out into the cold! The cold is funny, because today we have +17. In January! Thank you for your response, tomorrow I’m going to work for a day, but by tomorrow evening I’ll already know the taste of the dish (roughly, at least)… I’ll write when it’s ready! Bye! thiol10.02.2011 19:22 Reply Liana, according to the recipe, which I (with wine) had no luck with... it's a pity!

From pork feet

Armenian mozhozh, the recipe for which involves the use of pork legs as the main ingredient, is similar in preparation technology to jellied meat. However, you should add vinegar to the mojo broth.

It is recommended to serve the dish with garlic or spicy tomato sauce (preferably homemade).

Ingredients

Required components:

Product name	Required quantity
Onion	3 pcs.
Pork feet	4 things.
Vinegar	40 ml
Carrot	2 pcs.
Dried laurel leaves	3 – 4 pcs.
Garlic	1 large head
Carnation	2 – 3 pcs.
Black peppercorns	5 pieces.

It is also worth preparing herbs and salt to your taste.

Step-by-step cooking process

Actions:

First you need to place the peeled and washed onions and carrots in a deep heat-resistant bowl.
After this, add laurel leaves, peppercorns, and cloves to the vegetable mixture.
Then you need to wash the pork legs well and pour boiling water over them.
Next, the offal should be placed in a pan with the rest of the products.
Then you need to pour in water so that it completely covers all the components, add salt.
Then it is recommended to put the container on fire.
After boiling, heat should be reduced to minimum.
Pork legs must be cooked for about 2.5 - 3 hours, periodically removing the foam that forms on the surface of the broth.
When ready, the offal should be transferred to a plate and left to cool completely.
Then carefully remove the bones from the legs and place them in a deep dish.
Then you should peel and finely chop the garlic cloves.
Next, you need to strain the finished broth through a fine sieve and pour it into the saucepan.
Then the container with the strained liquid should be put on fire.
Add vinegar, chopped garlic cloves to the boiling broth and mix the ingredients.
After the resulting mixture boils again, turn off the heat and let it cool.
Then you need to repeat this procedure.
After boiling again, pour the cooled broth over the pork legs. If desired, you can sprinkle the dish with chopped cilantro or other herbs.

At the last stage of preparation, it is recommended to send the workpiece to the refrigerator for complete cooling.

From the ears

Armenian mozhozh, the recipe for which involves the use of pig ears, turns out no worse than a dish made from legs. It is recommended to add a small amount of balsamic sauce to the broth, which will give the finished product a pleasant sourness. It can also be replaced with regular table vinegar.

Ingredients

Required Products:

2 pairs of pig ears;
bulbs;
40 ml red vinegar (grape);
2 garlic cloves;
carrot;
1 – 2 bay leaves.

It is also worth preparing salt and ground black pepper to taste.

Step-by-step cooking process

Actions:

First of all, you need to wash the pork offal and cut it into several pieces.
Then the resulting mass should be placed in a saucepan and filled with clean water.
After this, the container should be put on fire and cooked for about 30 - 40 minutes.
After time, the cooked product must be transferred to another heat-resistant container and poured with the prepared broth, which is recommended to be strained first.
Next, add peeled vegetables, vinegar, spices, and salt.
Then the dishes must be placed on the stove, turning on low heat, and cooked until the offal is completely cooked.

It is recommended to serve the finished dish chilled, which will result in a jelly-like broth.

Canned Armenian winter snack

A simple and very flavorful salad that everyone will love from the first fork.

Ingredients:

Carrots – 200 g
Onion – 500 g
Bell pepper – 500g
Tomatoes – 1 kg
Eggplant – 750 g
Zucchini – 750
Garlic – 130 g
Vegetable oil – 250 ml.

Preparation:

Cut the onion into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and chop the carrots. Remove the seeds from the bell pepper. Cut the tomatoes into cubes. Finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.

Bon appetit.

From tails and pig feet

The combination of pork legs and tails in the dish makes mozhoz even more delicious. For piquancy, it is recommended to add half or a third of hot pepper to the broth. Before cooking, the offal must be thoroughly cleaned. You can use a vegetable peeler for this.

Ingredients

Required Products:

0.25 kg tails;
bulb;
1/3 hot pepper;
2 tsp. table salt;
carrot;
½ tsp. allspice;
2 garlic cloves;
0.6 kg pork feet.

Also, to prepare the dish you will need 0.9 liters of boiled water.

Step-by-step cooking process

Steps:

First of all, it is necessary to thoroughly clean and rinse the pork offal.
Then you should place them in a deep cooking vessel and completely fill them with cold water.
Next, you need to put the pan on the stove and turn on low heat.
After boiling, it is recommended to cook the legs and tails for 5 minutes, then drain the water.
Then the offal must be washed and placed back in the container.
Then add peeled carrots, onions, hot peppers and salt.
Next, pour boiling water into the pan and put it on fire.
It is recommended to cook pork tails and legs for about 3 – 4 hours, reducing the heat to minimum.
After time has passed, turn off the heat and transfer the offal to a plate.
Then strain the slightly cooled broth using a fine sieve or kitchen paper towel.
Next, place peeled and chopped garlic cloves on the bottom of a deep dish and sprinkle allspice on top.
Then you should lay out the chopped legs and tails, and then pour in the strained broth.

After the workpiece has cooled, it must be placed in the refrigerator for several hours (preferably overnight).

Armenian salad Oktemberyan

This dish is worthy of the highest praise; it is both sweet and spicy, but at the same time very tasty.

Ingredients:

Eggplants – 2.5 kg
Tomatoes - 2 kg.
Bell pepper – 1.5 kg
White onion – 1 kg
Apples – 700 g
Oil – 250 ml
Sugar – 200 g
Salt

Preparation:

Peel all vegetables and remove seeds. Cut the eggplants into cubes. Cut the onion into half rings. Tomatoes, peppers and apples are passed through a meat grinder. Mix the resulting mass with onions and eggplants. Pour everything into a large saucepan, add oil, add pepper, sugar and salt. Cook for about an hour. While the salad is cooking, boil the jars and lids. Place the salad in jars and roll up.

Bon appetit.

From chicken feet

Armenian mozhozh, the recipe for which involves the use of chicken legs, turns out to be less caloric than a dish prepared from pork offal.

Mozhozh in Armenian. Chicken feet recipe.

You can add any fresh herbs to the broth to suit your taste. The finished product is very tender and aromatic.

Ingredients

Required components:

1 liter of purified water;
½ kg chicken feet;
dried bay leaf;
2 – 3 garlic cloves;
salt (to taste).

You can also add herbs and/or ground black pepper to the dish.

Step-by-step cooking process

Stages:

First of all, you need to clean and wash the defrosted offal well.
Next, the chicken legs should be placed in a cooking vessel and filled with water, which should not completely cover them.
Then you should add a small amount of salt and put the container on the fire.
After boiling, the offal must be cooked for about 3 hours with minimal heating. You can also do this in a pressure cooker, then it will take less time - about 1.5 hours.
After time, the finished paws need to be transferred to a deep dish.
Next, add bay leaf, spices, salt, chopped garlic cloves to the prepared broth and mix the ingredients.
Then the resulting mixture should be brought to a boil, then removed from the stove and cooled.
Then pour the cooled, strained broth over the chicken feet.

It is recommended to place the workpiece in the refrigerator for several hours, after which the chilled dish can be served.

Eggplant salad with onions in Armenian style

Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

Eggplants – 1 kg
Onion – 750 g
Green onion – 1 bunch
Cilantro – 1 bunch
Vegetable oil – 100 ml
Garlic - 5 teeth.

Preparation:

Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.

It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.

Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.

Roll up the cans.

Bon appetit.

From wings

This recipe for wings will especially appeal to lovers of chicken by-products. Mojozh can be cooked from one main component or from several. Therefore, you can add some scallops or paws to the wings and cook the ingredients until fully cooked.

Ingredients

Required Products:

1 kg chicken wings;
bulb;
1 tsp. black peppercorns;
carrot;
1 – 2 bay leaves.

It is also worth preparing table salt (to your taste).

Step-by-step cooking process

Actions:

First, you should thoroughly rinse the wings and then place them in a deep pan.
Next, you need to peel the onion, carrot and add to the offal.
Then you need to pour in cold water, which should cover the components by 5 cm.
After this, the container should be placed on the stove and the fire should be turned on.
It is recommended to cook chicken wings for 3 – 3.5 hours with minimal heat.
After time has passed, the offal should be transferred to a plate, and after cooling, cut into small pieces.
Then you need to add dried laurel leaves, black peppercorns, salt to the broth and mix the ingredients.
Next, the resulting mixture must be brought to a boil again and simmer over low heat for 10 minutes.
After this, remove the bay leaves and pepper from the pan and place the chopped chicken wings in the broth.
Then it is recommended to put the workpiece back on the stove and boil for another 5 minutes. with minimal heating.
After a specified amount of time, turn off the heat, remove the lid and leave the dish to cool for a while.

Then the completely cooled offal with broth must be poured into a deep dish or mold, after which the container must be put in the refrigerator.

From scallops

The recipe for mozhozh in Armenian style from scallops turns out to be quite tasty and aromatic. Vinegar added to the broth gives the finished dish a pleasant sourness and piquancy. It is very important to cook the chicken scallops until fully cooked. This will take about 1.5 hours.

Ingredients

Required components:

2 kg chicken scallops;
3 liters of purified water;
5 – 6 dried bay leaves;
100 ml table vinegar;
a bunch of fresh dill;
5 – 6 garlic cloves;
1 tbsp. l. black peppercorns;
4 tbsp. l. (with a heap) of coarse salt.

You also need to prepare 2 liters of water and 6 tbsp. l. salt (for brine).

Step-by-step cooking process

Stages:

First you need to clean and rinse the chicken scallops well.
Then you should transfer the offal into a saucepan and fill it completely with water.
Next, the container must be placed on the stove, turning on the heating.
It is recommended to boil the scallops until tender. This will take about 1.5 hours.
After this, it is advisable to transfer the boiled offal into a brine prepared from 2 liters of clean water and 6 tbsp. l. table salt.
After 2 min. Scallops should be rinsed well in cooled boiled water.
Next, you need to prepare the marinade by combining water with salt, vinegar, laurel leaves, chopped dill and garlic cloves in a deep container.
The resulting liquid should be brought to a boil and cooled.
Then place the scallops in the cooled marinade.
After this, the workpiece must be placed in the refrigerator for 10 - 12 hours.

The finished dish should be served chilled.

How to prepare an Armenian appetizer for the winter - 16 varieties

Armenian winter snack
Delicious Armenian snack
Armenian appetizer
Canned Armenian winter snack
Armenian appetizer with zucchini
Armenian eggplants for the winter
Armenian canned salad
Armenian green tomato salad
Armenian snack for the whole family
Armenian assorted dishes
Armenian assortment with cherry plum
Eggplant salad with onions in Armenian style
Armenian pepper salad
Armenian salad Oktemberyan
Tomatoes in Armenian
Armenian cucumbers

Useful tips and tricks

Mojozh can be prepared from one type of offal or several.

Before cooking, it is recommended to soak the main ingredient, after which it must be cleaned and rinsed. The soaking process makes the pork rind much softer.
It is recommended to cook meat products in a deep saucepan, and the water should cover them by at least 2 cm. After the first boil, it is advisable to drain the liquid, then add fresh liquid.
During the cooking process, it is necessary to periodically remove the foam that forms on the surface of the broth with a slotted spoon.
Before putting the workpiece into the refrigerator, it should be completely cooled at room temperature.

Simple recipes for the dish in question involve the use of pig and chicken offal. One of the main conditions for cooking legs, wings, paws, and tails is long-term boiling. To make the taste of the finished product more intense, you can add herbs and/or vegetables to the broth (carrots, garlic, onions). It is also very important to thoroughly clean the main component before cooking. Armenian mozhozh can be cooked in a saucepan, pressure cooker or slow cooker.

Armenian winter snack

The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

Eggplant – 1 kg
Zucchini – 1 kg
Tomatoes -1 kg
Bell pepper – 0.5 kg
Onions – 0.5 kg
Carrots – 0.2 kg
Garlic – 1 head
Parsley
Vinegar – 20 ml
Sugar – 100 g

Preparation:

We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon appetit.