While there is only one recipe for traditional Artsakh Kurkut (cracked wheat), there are a thousand and one ways to prepare it. And the people who prepare it, everyone has their one little secret. TUMO Stepanakert students Marina Khachatryan and Grigor Danielyan ventured out to discover the wonders and traditions of this delicious dish. Thanks to Alla Arzumanyan, chef of Mayrik cafe, they were treated to a full meal… strictly for research, of course.
The must-have recipe, for locals and tourists alike, should include wheat, water, salt and depending on the location, pork, beef or goose meat. The wheat is broken down by pressing it between two stones or crushed with a mortar and pestle. The Kurkut is then prepared in a clay oven known as a tonir. It’s best served in the morning, surrounded by friends and family. Like Khash, Kurkut tastes better when you’re not alone.
Even today, in Artsakh and the outlying villages, Kurkut is a staple of wedding eats; Served to the groomsmen, it staves the hunger of the wedding guests until the reception.
And to sate your appetite, here’s a large helping of photos captured by TUMOians. Bon Appétit!