Salad of duck with vegetables and sauce narsharab:

Very tasty and almost a diet salad  Here I prohalyavila lightly with dressing and tooknarsharab ready pomegranate sauce. And not lost - and duck, and vegetables very well agreed with them characters. If narsharab within availability you do not, you can replace it with another sweet and sour sauce to your taste. Fresh broccoli can be replaced with frozen - it will need to pre-defrost and then blanch in accordance with the recipe.


4 servings:
- 4 duck fillet with skin
a small rosette of broccoli (about 250 g)

- 1 medium sweet pepper

- 200g cherry tomatoes

- 150g salad mix
salt to taste
2 tablespoons chopped nuts to feed (I pistachios, walnuts and still fit)

For the marinade:

- 25 ml of soy sauce

- 25 ml apple cider or white wine vinegar

- 1 tablespoon honey

- 2 cloves garlic

For the filling:

- 1 Tablespoon sauce narsharab

- 1 tablespoon liquid honey
Garlic three on a fine grater and mix with the remaining ingredients to marianada. The skin on the duck fillet on a diagonal incision in several places. Put the fillets in the marinade and leave to marinate for 30-60 minutes (can be left in the fridge for the night).
Broccoli cut into small florets. Blanshiruem salt in boiling water for 5 minutes. Recline in a colander and pour cold water. Give water to drain. Pepper cut into thin strips, cherry tomatoes cut into halves or quarters, depending on size.
Duck fillet take out of the marinade. Wiping the skin with a paper towel. Heat the pan over medium heat. Put the fillets skin side down and fry 3 minutes. We shift fillets on a baking sheet skin side up and bake in a preheated 200 degree oven for 10-12 minutes, until tender. We take out and give to cool to a warm state. For refueling narsharab mix with honey. Broccoli, peppers and cherry tomatoes put in a bowl with salad mixture, add two-thirds of refueling, salt to taste and stir.

Duck fillet cut into thin slices and placed on a plate. Pour the remaining dressing. Top put seasoned salad, sprinkle with coarsely chopped nuts.


Soup with Pomegranate Syrup ,,Narsharab‘‘

The main ingredient of our today’s soup is pomegranate sauce Narsharab. It’s produced by evaporating a pomegranate juice. It adds delicious and original taste to any dish, meat or poultry, or any other. A soup with pomegranate sauce is not an exception. Soup with Pomegranate Syrup

Prep time: 20 mins

Cook time: 160 mins

Total time: 3 hours


- 1 kg of fresh beef
- 300 g onion
- 300 g fresh beetroot
- 200 g rice
- 70 g greens
- 60 g spices
- 100 ml vegetable oil
- 100 g narsharab
- 1.5 kg beet greens
- 10 g cinnamon
- 500 g dry pea


- Boil the meat at low heat.
- Fry the onion at the vegetable oil until golden, add the beetroot and some sugar.
- 1. Add the boiled meat, cooked pea, rice, add the meat broth and beetroot and cook for 15 minutes.
- Few minutes before the soup is ready, add narsharab, season with cinnamon and parsley.

If you decide to have an authentic Armenian party, bear in mind the main principle – there should be a lot of dishes. A rich variety of food. And your guests have to try everything, otherwise you have a good reason to get offended at them!