Maxox traditional Armenian lent dish

Big Lent (Arm. Mez Bahk Մեծ Պահք), is the religious fasting period preceding Easter Sunday. During the lent, the faithful abstains from consuming animal products and use vegetarian and vegan dishes. One of the popular traditional Armenian dishes enjoyed during the lent, is Maxox. Here is Anushka’s recipe and how-to video about Maxox to be enjoyed during this lent period. SBS Armenian

Maxox, traditional Armenian lent dish Source: Anushka

Anushka’s Maxox (Մախոխ) recipe

Dough: 400 g plain flour

              280ml lukewarm water

              2g salt

              2g sugar

              40g starter

              40g plain flour

              40ml water

Method: Mix the starter, 40 ml water and 40 g plain flour and set aside until  it doubles in size.

Sift 400g flour with salt and sugar, add the starter mixture and the rest of the water. Knead well, add more flour if needed. Cover well and rest until it doubles in size. Measure 500g of the ready dough and set aside.

Ingredients for Maxox:

                          500g white pearl barley

                          1.5 l cold water (in video I accidentally said 1.5 cup)

                          40g diced garlic

                          40g red chillies

                          1 tbs dried chillies

                          1 full tbs salt

                          4 tbs dry mint

Mix all ingredients in a glass or preferably clay pot. Open the bread dough and lay on top of the mixture. Cover well and set aside in room temperature. The following day it will start to bubble. Mix it with wooden spoon 3-4 times a day. Maxox will self-ferment and will be ready approximately in 5-6 days depending on room temperature.

The dish is best served lukewarm. It’s full of probiotics and is very good for digestive health.