Arishta sahifasining manbasini koʻrish

'''Arishta''' ({{lang-hy|արիշտա}}) ― oʻziga xos qoʻlbola lapsha turi<ref>{{Veb manbasi|url=http://www.edimdoma.ru/retsepty/65269-arishta-plov|sarlavha=Аришта-плов|nashriyot=Едим Дома|kirish sanasi=2016-12-19|arxivsana=2017-01-25|arxivurl=https://web.archive.org/web/20170125204219/http://www.edimdoma.ru/retsepty/65269-arishta-plov}}</ref>, undan palov tayyorlanadi<ref>{{Книга|автор=А. Титюнник, Ю. Новоженов|заглавие=Советская национальная и зарубежная кухня|ответственный=|ссылка=|место=М.|издательство=[[Высшая школа (издательство)|«Высшая школа»]]|год=1981|том=|страниц=479|страницы=123|isbn=|ref=}}</ref>, shoʻrva tayyorlash uchun ishlatiladi. '''Rshta''' deb yozilishi uchraydi<ref>{{Veb manbasi|url=http://www.ehu.by/content/traditsionnaya-pishcha-armyan?page=0,3|sarlavha=Традиционная пища армян|nashriyot=EHU.by|kirish sanasi=2016-12-19|arxivurl=https://web.archive.org/web/20161024014859/http://www.ehu.by/content/traditsionnaya-pishcha-armyan?page=0,3|arxivsana=2016-10-24}}</ref>. Ism forscha ''reshte'' ({{lang-fa|رشته}}) soʻzidan kelib chiqqan boʻlib, bu „iplar“ yoki „chiziqlar“ degan maʼnoni anglatadi. Eron oshxonasining lapshasidan farqli oʻlaroq, ular kapellini kabi mayda uchramaydi. Shunga oʻxshash retseptga ega boʻlgan lapsha koʻp xalqlarning oshxonalarida<ref>[[Лапша#Лапша в национальных кухнях|Lapsha v natsionalnix kuxnyax]]</ref>, nomi oʻxshash lapsha esa turk ({{lang-tr|kesme, erişte}})<ref>{{Veb manbasi|url=http://almostturkish.blogspot.am/2009/10/turkish-egg-noodle-eriste.html|sarlavha=Turkish Egg Noodle (Erişte)|nashriyot=Almost Turkish Recipes|kirish sanasi=2016-12-21|arxivsana=2016-12-22|arxivurl=https://web.archive.org/web/20161222001503/http://almostturkish.blogspot.am/2009/10/turkish-egg-noodle-eriste.html}}</ref> ''kesme, erishte'' va [[Ozarbayjon oshxonasi|Ozarbayjon]] ({{lang-az|əriştə}}) ''erishte''<ref>{{Veb manbasi|url=http://resept.az/Eriste-4007.html|sarlavha=Əriştə|nashriyot=resept.az|kirish sanasi=2016-12-21|arxivsana=2016-12-22|arxivurl=https://web.archive.org/web/20161222000546/http://resept.az/Eriste-4007.html}}</ref> oshxonalarida uchraydi, lekin ikkinchisidan<ref>{{Veb manbasi|url=http://sevgidenesintiler.blogspot.am/2010/09/kslk-eriste-yapm.html|sarlavha=Kışlık Erişte Yapımı..|nashriyot=Sevgiden Esintiler|kirish sanasi=2016-12-21|arxivsana=2016-12-22|arxivurl=https://web.archive.org/web/20161222001502/http://sevgidenesintiler.blogspot.am/2010/09/kslk-eriste-yapm.html}}</ref> farqli oʻlaroq, arishta uchun xamir tayyorlashda sut ishlatilmaydi.

U sanoatda ham ishlab chiqarilishi mumkin<ref>{{Veb manbasi|url=http://www.findpatent.ru/patent/128/1287831.html|sarlavha=Способ производства мучного изделия типа лапши "аришта|muallif=ХАЧАТРЯН ВРУЙР МУШЕГОВИЧ, АРУСТАМОВА ЭММА ДАНИЛОВНА, МЕЛКУМЯН РОЗА МИХАЙЛОВНА, СТЕПАНЯН САМВЕЛ СТЕПАНОВИЧ, ТУТХАЛЯН СЕРГЕЙ СЕДРАКОВИЧ, ВАРТАНЯН ЗАВЕН ЛЕВОНОВИЧ|nashriyot=Патентный поиск, Поиск патентов и изобретений РФ и СССР|kirish sanasi=2016-12-19|arxivsana=2016-12-21|arxivurl=https://web.archive.org/web/20161221000246/http://www.findpatent.ru/patent/128/1287831.html}}</ref>. Arishta un, suv va tuzda tayyorlanadi va bunda ancha qattiq xamir boʻlishi kerak<ref>{{Veb manbasi|url=http://barev.today/news/suplobi|sarlavha=Суп из лоби и аришты|nashriyot=Barev today|kirish sanasi=2016-12-19|arxivsana=2017-08-24|arxivurl=https://web.archive.org/web/20170824083146/http://barev.today/news/suplobi}}</ref>. Har bir boʻlakni lavash kabi qalinligi 1,5 mm qilib yoyish, rulet qilib oʻrash, keyin mayda boʻlaklarga kesish (ehtimol, maxsus joʻva bilan)<ref>{{Veb manbasi|url=https://ru.armeniasputnik.am/tasty_Armenia/20171008/8967490/vkusnaya-armeniya-kak-prigotovit-arishtu.html|sarlavha=Вкусная Армения: как приготовить аришту - рецепт прост и легок|nashriyot=ru.armeniasputnik.am|kirish sanasi=2019-03-25|arxivsana=2019-03-25|arxivurl=https://web.archive.org/web/20190325162905/https://ru.armeniasputnik.am/tasty_Armenia/20171008/8967490/vkusnaya-armeniya-kak-prigotovit-arishtu.html}}</ref> va quritish<ref>{{Veb manbasi|url=http://kulivedia.ru/kuhni/vtoroe/arishta|sarlavha=Аришта|nashriyot=kulivedia|kirish sanasi=2016-12-19|arxivsana=2016-12-21|arxivurl=https://web.archive.org/web/20161221025159/http://kulivedia.ru/kuhni/vtoroe/arishta}}</ref> kerak. Quritilgan arishta quruq tovada pushti-oltin ranggacha qizartirib pishiriladi. Roʻza taomi sifatida tuxumsiz variant ham uchraydi<ref>{{Veb manbasi|url=http://kakgotovit.com/armyanskaya-postnaya-kuhnya-chast-vtoraya|sarlavha=Армянская постная кухня|nashriyot=Как готовить?|kirish sanasi=2016-12-19|arxivsana=2016-12-21|arxivurl=https://web.archive.org/web/20161221010838/http://kakgotovit.com/armyanskaya-postnaya-kuhnya-chast-vtoraya}}</ref>. Arishta uchun klassik podliva eritilgan sariyogʻ, matsun va [[sarimsoq]]<ref>{{Veb manbasi|url=http://imyerevan.com/ru/society/view/4753|muallif=Элеонора Малхасян|sarlavha=И суп с хвостом…|sana=2013-11-14|nashriyot=Im Yerevan|kirish sanasi=2016-12-19|arxivsana=2018-03-13|arxivurl=https://web.archive.org/web/20180313031054/http://imyerevan.com/ru/society/view/4753}}</ref>.

Ikki xil arishta mavjud: tushlik va shirinlik uchun. Shirin [[Holva|arishtadan]] xolva tayyorlanadi<ref>{{Veb manbasi|url=http://dadaeda.ru/arishta.html|sarlavha=Аришта|nashriyot=Дадаеда.ру|kirish sanasi=2016-12-19|arxivsana=2016-12-22|arxivurl=https://web.archive.org/web/20161222125416/http://dadaeda.ru/arishta.html}}</ref>.

== Manbalar ==
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== Havolalar ==
* [https://www.facebook.com/permalink.php?story_fbid=961963303881562&id=955434464534446 Армянская кухня: сегодня, завтра, вчера.]
[[Turkum: Noodle]]
[[Turkum: Arman oshxonasi]]