Nefezgut

Nefezgut is a traditional Armenian dish. It is a type of stuffed meat that is typically made during the Christmas and Easter holidays. The preparation of Nefezgut involves mincing lamb or beef, mixing it with finely chopped onions, garlic, and a blend of spices such as cumin, coriander, and paprika. This mixture is then stuffed into casings, which are traditionally made from sheep or cow intestines, or sometimes into parchment paper for a simpler version.

The stuffed casings are then usually fried or baked until golden brown and cooked through. Some variations involve boiling the Nefezgut before frying or baking to ensure even cooking and a tender texture. The dish is often served hot, accompanied by fresh herbs, yogurt, or a simple salad. Nefezgut is known for its rich, savory flavor and is considered a festive and celebratory food within Armenian cuisine, reflecting a long history of culinary traditions. Its preparation can be labor-intensive, often making it a communal or family activity.