• An Armenian vegetable stew made from garlic-flavoured olive oil and beef stock (3:8), seasoned, flavoured with bay, dried tarragon and oregano, brought to the boil, whatever mixed vegetables are available added, and the whole baked in a closed dish at 180°C for about 1 hour until all tender. Quick cooking vegetables may be added towards the end.
  • As the Armenian version but with and egg and yoghurt topping and baked without a lid