CANNABIS PEPPER

Holly Vitex, also known as Abraham’s Balm, hempseed, or monk’s pepper, has long been celebrated for its medicinal and culinary virtues. The name “monk’s pepper” stems from a medieval belief that berry potions helped monks maintain their vows of chastity, while “cannabis pepper” reflects its distinctive, hemp-like aroma. Its seeds, historically a cost-effective substitute for allspice, were prized for seasoning delicate meats, fish, and vegetables, adding a subtle, aromatic complexity.

Meghri Steak & Veal Barbecue

Originating from the Syunik region of Armenia, famed for its rich cattle breeding and premium beef and lamb, the tradition of veal barbecue in Meghri is a culinary heritage. This dish graces birthdays, special celebrations, and leisurely family weekends alike.

Veal barbecue from Meghri delights with its deep umami flavor, enriched by the subtle sweetness of honey and bright acidity of citrus juice. Cannabis pepper enhances both marination and grilling, infusing the meat with a tender, aromatic, and slightly peppery profile. Veal steaks achieve a perfectly tender texture, with a crispy exterior and a pink, juicy center. For those preferring beef, it can serve as a suitable substitute, though slightly firmer in texture.

Preparation

Main Ingredients (per 1 kg meat):

• 10g crushed vitex seeds
• 10ml fresh lemon juice
• 100ml sunflower oil
• 10g finely chopped garlic
• 10g fine mountain salt
• 20ml apple cider vinegar
• 50g tomato sauce
• 2g dried wild thyme
• 1g paprika
• 1g celery seeds
• 2g suneli
• 40g chopped red spring onions
• 50g roughly chopped white onions

Method:

1. In a large bowl, whisk together vitex seeds, lemon juice, sunflower oil, garlic, salt, vinegar, thyme, paprika, and other spices until fully combined.
2. Fry the red onions lightly until they release their moisture.
3. In a separate bowl, combine the white onions, meat, chili, and vitex seed mixture. Let marinate for 12 hours.
4. Preheat a lightly oiled grill. Place the marinated steaks on the grates and cook uncovered until lightly charred in spots.
5. Remove from grill and let rest for 5 minutes.
6. Slice against the grain and serve with fried green onions and grilled potatoes for a perfect, elegant presentation.