Dish

Matnakash

Matnakash is made by mixing flour, yeast, salt, and water to form a dough. The dough is then braided into a unique shape and baked in the oven until it is golden brown. This bread is high in carbohydrates and is a good source of energy.

Asian cuisine› Arab cuisine› Caucasian cuisine› Armenian cuisine

Bread› Flatbread

Origins and history

Matnakash has been a staple food in Armenia for centuries. It is believed to have originated in the city of Yerevan, which is now the capital of Armenia. Today, matnakash is often served at traditional Armenian celebrations and festivals.

Dietary considerations

Matnakash is not suitable for those who are on a low-carbohydrate or low-calorie diet. It is also not suitable for those who are gluten-free, as it contains wheat flour.

Variations

There are many variations of matnakash throughout Armenia. Some recipes call for the addition of cheese or herbs to the dough, while others use different types of flour or spices. Some regions also serve matnakash with a sweet filling, such as honey or jam.

Presentation and garnishing

Matnakash is typically served on a wooden board or platter, and it is often garnished with fresh herbs or a sprinkle of sesame seeds. The bread can be cut into wedges or slices for serving.

Tips & Tricks

To make matnakash, be sure to use high-quality flour and yeast. It is also important to braid the dough tightly to ensure that the bread holds its shape during baking.