Armenian
Mshosh
Mshosh is a traditional Armenian lentil dish gently cooked with sweet dried fruits, golden onions, and walnuts. It is humble, hearty, and often served warm or at room temperature as a Lenten meal.
Watch it madeHeghineh Cooking Show in Armenian · 13:00
Ingredients
- Brown or green lentils1/2 cup
- Water1 1/2 cups
- Yellow onion, finely chopped1 small
- Sunflower oil1 tbsp
- Dried apricots, chopped1/3 cup
- Pitted prunes, chopped3
- Walnuts, roughly chopped1/4 cup
- Salt3/4 tsp
- Black pepper1/4 tsp
- Fresh parsley, chopped1 tbsp
Method
- Pick over the lentils, rinse them well, and place them in a small pot with the water.
- Bring to a boil, skim any foam, then reduce the heat and simmer gently for 22 to 25 minutes, until the lentils are tender but still hold their shape.
- While the lentils cook, warm the sunflower oil in a skillet over medium heat and fry the onion until soft and golden, about 8 minutes.
- Add the dried apricots, prunes, and walnuts to the onions and cook for 2 minutes, stirring so the fruit softens lightly in the oil.
- Stir the onion, fruit, and walnut mixture into the cooked lentils, including any oil from the skillet.
- Season with salt and black pepper, then simmer uncovered for 5 to 7 minutes, until the flavors come together and the mixture is moist but not soupy.
- Let the mshosh rest for 5 minutes, then sprinkle with parsley and serve warm or at room temperature.
Common questions
Can I substitute other lentils or dried fruit in mshosh?
Yes. Brown or green lentils work best because they hold their shape. For fruit, use dried apricots and prunes if possible, but raisins or chopped dates can replace part of them. Keep the same total amount of fruit.
How do I know when the lentils are cooked properly?
Simmer until tender but still intact, usually 22 to 25 minutes. They should not be mushy or split apart. Taste a few lentils near the end; if they’re soft with a slight bite, they’re ready.
What are the most common mistakes when making mshosh?
Overcooking the lentils is the biggest one. Another is adding too much water, which makes the dish soupy. Also, don’t skip frying the onion well; the golden onion and lightly softened fruit build the flavor.
How should I store leftover mshosh, and how long does it keep?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. The texture thickens as it sits, so add a splash of water when reheating. Reheat gently on the stove or in the microwave.
What’s the best way to serve mshosh?
Serve it warm or at room temperature, topped with fresh parsley. It works as a side dish, light main, or part of a mezze spread. A squeeze of lemon is optional if you want brightness.