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Mshosh (Armenian stew of beans and dried apricots): recipe illustration
Everyday meals

Mshosh (Armenian stew of beans and dried apricots)

A traditional Armenian stew mixing beans, lentils and walnuts with the sweetness of dried apricots and caramelised onions. Creamy and slightly sweet-savoury, it is eaten warm, often during fasting periods or alongside lavash bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

613 kcal per serving

Protein
21.1 g
Carbohydrates
60.9 g
of which sugars
17.8 g
Fat
28.9 g
of which saturated fat
3.5 g
Fiber
18.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Drain the soaked beans and boil them for 10 minutes in fresh water, then discard that water.
  2. In a large pan, cover the beans with 1 litre of water, add the bay leaf and simmer for 45 minutes.
  3. Meanwhile, finely slice the onions and let them turn golden in the olive oil over a medium heat for 10 minutes.
  4. Add the tomato purée, paprika and cinnamon to the onions, stir for a minute, then mix in the rinsed lentils.
  5. Pour this mixture into the beans with a little cooking water if needed, and continue cooking for 20 minutes over a low heat.
  6. Add the chopped dried apricots and crushed walnuts, then simmer for another 10 minutes until the stew thickens.
  7. Season with salt and pepper, add a splash of lemon juice if you like some acidity, and let it rest for 10 minutes before serving warm with lavash.

Variations and tips

Version without apricots. Replace the dried apricots with prunes for a deeper, slightly smoky flavour.

Making it easier. Haricot blancs can be replaced with tinned cannellini beans, added at the end of cooking so they don't fall apart.

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Original Ecomely recipe.