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Tolmayi evs mek tesak!

:flower: MDolma.jpg

Stuffed Mussels

Stovetop

Serves 6

This elegant appetizer has it origins in ancient Armenia.

Ingredients

36 large mussels (in shells)

1/3 cup olive oil

3 cups finely chopped onion

1/2 cup uncooked rice

1/4 cup dried currants

1/4 cup pine nuts

1/2 teaspoon allspice

1/4 teaspoon cinnamon

salt and pepper

2 cups water

1 Tablespoon lemon juice

2 lemons cut into wedges for garnish

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Preparation

Scrub mussels, loosen (do not seperate) shells, and remove beard.

Rinse under cold, running water then soak in cold water 1 hour.

Meanwhile, saute onion in olive oil.

Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool.

Rinse mussels again under cold, running water.

Place 1 Tablespoon of filling in each shell. Close tightly and tie with a piece of string.

Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking.

Bring to a boil, cover and simmer 1 hour.

Uncover and cool to room temperature.

Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

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Getnaxndzor Kyufta

Sucmic.jpg

Serves 4 - 6

Sucmic is a wonderful way to use up leftover mashed potatoes. This is a variation on Red Lentil Kufta.

Ingredients

1 1/2 cup cold mashed potatoes

1/2 cup fine bulghur wheat

1 small onion, chopped fine

2 Tablespoons tomato paste

1/4 cup fresh parsley, chopped

1/2 teaspoon paprika

1 1/2 Tablespoon olive oil

1/4 teaspoon crushed red pepper

salt and pepper to taste

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Preparation

Knead bulghur into mashed potato until well mixed

Add remaining ingredients, mix well.

Shape into small egg-sized portions with hands.

Chill before serving

Arrange sucmic on a platter and brush lightly with olive oil. Garnish with sprigs of parsley.

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:up: :up: Shish.jpgԽՈՐՈՎԱԾ

Shish Kebab

Shampouri Khorovadz, Shashlik

Barbecued Lamb on a Skewer

Grill or Broiler

Serves 4-6

Probably the most popular Armenian dish, Real shish kebab is made only with lamb. Tomatoes are placed on separate skewers to prevent overcooking.

Ingredients

2 - 2 1/2 pounds boned leg of lamb or shoulder

1/2 cup olive oil

2 Tablespoons lemon juice

1 Tablespoon light soy sauce

1 Tablespoon tomato paste

1/2 teaspoon oregano

1 Tablespoon fresh mint, chopped

2 cloves garlic, crushed

2 large onions

2 green bell peppers

4 small tomatoes

melted butter

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Preparation

Cut lamb into 1 1/2 inch cubes

Mix oil, lemon juice, soy sauce, tomato paste, oregano, mint and garlic. Pour over lamb.

Marinate 3 hours or overnight in refrigerator.

Peel onions and cut in half across the middle. Cut each half into quarters. Peel the layers to make three pieces from each quarter.

Cut pepper in half and then in thirds lengthwise. Cut each piece across.

Arrange marinated lamb on skewers, alternating with pepper or onion.

Quarter tomatoes, place on separate skewers and brush with butter.

Grill lamb until lightly browned on all sides, about 15 minutes. Put tomatoes on during last half of cooking time.

Keep a covered pot by the grill. Using a fork or a round of pita bread, slide lamb and vegetables off the skewers and into the pot as they are done.

Serve over rice pilaf.

post-15774-1111706573.jpg

Edited by Ani
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Sempoog.gif

Benajune

Sempoog

Juicy Stewed Eggplant

Contributed by Mary George

Stovetop

Serves 6

A simple, but delicious vegetable side dish. Squash may be substituted for the eggplant.

Ingredients

1 medium eggplant

1 small onion, chopped

1/2 green pepper, chopped

2 Tablespoons olive oil

1 15 ounce can tomatoes, crushed

1/2 teaspoon basil leaves

1/2 teaspoon fresh mint

salt and pepper

1 cup water

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Preparation

Peel and cube eggplant

Saute onion and pepper in oil, season with basil, mint, salt and pepper.

Add tomatoes and eggplant.

Add water and bring to a boil, simmer approximately 1/2 hour.

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Լոբի

Fasula.jpg

Fassoulia

Lupia

Juicy Stringbeans

Contributed by Mary George

Stovetop

Serves 4

A simple, but delicious vegetable side dish. May be made with fresh or frozen beans. Chunks of cooked lamb are sometimes added to this dish.

Ingredients

10 ounce package French-cut string beans

1 small onion, chopped

1/2 green pepper, chopped

1/4 cup fresh parsley, chopped

2 Tablespoons butter

1 15 oz can tomatoes, crushed.

1/2 cup water

1/2 teaspoon mint

salt and pepper

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Preparation

Partially cook stringbeans.

Saute onion, pepper and parsley in butter.

Add tomatoes, water, mint and cooked beans.

Simmer for 15 minutes

Add salt and pepper to taste.

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Բրնձով փլավ

LPilaf.jpg

Lamb Pilaf

Rice Pilaf with Lamb

Stovetop / 300° F oven

Serves 6

Typical of dishes from Persian Armenia, savory and sweet flavors are mingled in this colorful pilaf.

Ingredients

3 Tomatoes, peeled

4 Tablespoon Olive oil

2 Med. onions; chopped

2 pound Lamb, cubed

Salt and black pepper

1/4 teaspoon Cinnamon

2 Tablespoon Pine nuts

3 Tablespoon Raisins

4 oz Fresh or dried apricots, halved

1 Green pepper; sliced

1 1/2 cup Long grain rice

1/4 cup Fresh parsley; chopped

3 cup Beef broth

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Preparation

Prepare in a 5 quart dutch oven that can be placed in an oven.

Heat oil, add onion and fry until soft and golden.

Add lamb and brown on all sides. Add salt, pepper and cinnamon.

Add tomatoes, pine nuts, raisins, apricots and green pepper, cover and simmer for 10 min.

Add the rice and fry for 2 min.

Add parsley, and broth.

Cover and cook over moderate heat approx. 20 min., until all the liquid has been absorbed.

Place casserole in a preheated 300° F oven for approx. 30 min.

Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

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Հարսանիքի փլավ

WeddingPilaf.jpg

Harsanik Yeghintz

Wedding Pilaf

Stovetop

Serves 4

This magnificient pilaf is reserved for special occasions.

Ingredients

1 recipe rice pilaf (substitute water for the broth)

2 Tablespoons butter

1/3 cup dried apricots

1/3 cup pitted dried prunes

1/3 cup dried currants

1/3 cup finely chopped blanched almonds

2 Tablespoons honey

1 Tablespoon hot water

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Preparation

Melt butter in a skillet over medium heat. Add fruit and nuts and sauté until lightly browned, stirring

Combine water and honey and add, cook over low heat about 10 minutes until thickened, stirring occasionally.

Arrange pilaf on a serving dish, top with fruit sauce.

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Lavash.gif

ԼԱՎԱՇ

հայեր անվորակ, սխալ նկար է :no: .բայց դե բոլորս տեսած կլինենք լավաշ :D , տող սա թեթև պատկերացում տա! :p

Lavosh.jpg

Armenian Cracker Bread

450°F Oven

Makes 2 Crackers

Lavosh has recently become popular in this country as a base for many types of canapes and other appetizers. It is also good served at the table with meals. Our local warehouse store prepares a party tray called "Hye Roller" with Lavosh!

Ingredients

1 cup flour

11/2 teaspoons sugar

1/8 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons softened butter

6 Tablespoons buttermilk

1 Tablespoon toasted sesame seed

1 egg white, slightly beaten

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Preparation

Arrange oven racks so that they are spaced evenly with lower rack at least 6" from bottom. Preheat oven to 450° F.

Combine flour, sugar, baking soda and salt.

Using pastry blender, cut in butter until mixture resembles coarse crumbs.

Add buttermilk, stirring with fork until mixture is moist enough to hold together.

Knead dough lightly until smooth. Divide in half.

Roll out each piece on a floured sheet of waxed paper into a 10" circle about 1/16" thick.

Invert each circle onto a greased cookie sheet and peel back waxed paper.

Brush dough with egg white and sprinkle with seeds.

Bake 10 minutes, switching cookie sheets halfway through to assure even browning.

--------------------------------------------------------------------------------

Notes

To soften Lavosh, run cold water over both sides of cracker, place in a plastic bag for 20-30 minutes.

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Lahmajoon.gif

մեր ասած Լահմաջո :p

Lahmajoon

Missahatz

Flat Lamb Pies (Armenian Pizza)

450°F Oven

Serves 12

Lahmajoon has been referred to as Armenian pizza. These delicious pies are sold by street vendors in the Middle East rolled and wrapped in waxed paper. Lahmajoon is the Arabic name; in Armenian, it is missahatz (meat bread).

If there is no time to make the dough, split pita rounds are an acceptable substitute.

Crust

2 cups sifted all-purpose flour

1/2 cup lukewarm water

1 pkg active dry yeast

1/4 cup melted Crisco

1/2 teaspoon salt

1/2 teaspoon sugar

Meat Topping

1 lb lamb, ground fine

2 cups onion, chopped fine

1/4 cup fresh parsley, chopped fine

1/2 small bell pepper, chopped

1 teaspoon fresh mint leaves, chopped

1/2 clove garlic, chopped

1/2 small(6oz) can tomato paste

1/2 small(12oz) can whole tomatoes, drained

dash lemon juice

salt and pepper to taste

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Lahmajoon.jpg

Preparation

Mix dough ingredients thoroughly

Knead well until smooth and elastic

Cover and allow to rise 2 to 3 hours or until doubled in bulk.

Prepare meat mixture while dough is rising.

Mix meat ingredients thoroughly in order listed.

After dough has risen, divide into 12 egg-shaped pieces.

Allow to rest 10 minutes

Roll each piece of dough into a circle 6" to 7" in diameter, very thin (less than 1/8" thick)

Spread approx. 1/3 cup of meat mixture thinly on flattened dough, covering entire surface.

Place lahmajoons on a greased baking sheet and bake in 450° F oven for 10-15 minutes.

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Notes

Lahmajoons may be baked ahead of time and warmed before serving. Stack in a pan with meat sides facing, refrigerate.

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:lol: :lol: :lol: kofeyi bajak nayox kaaaaaaaa?kam exung? :lol: hameceq! ureq gnum,nsteyr gone srcheyinq :lol:

es gitem vor sa TURKERIC e ekel mez..sa haykakan surch che!

:hm:

Soorj

Armenian Coffee

Contributed by Howard Landon

Stovetop

Serves 2

Soorg.jpg

This strong coffee can be made sweet, unsweetened, or in between. The long-handed brass pot is called a soorjaman. Coffee should be ground very fine. If you don't have a grinder, Armenian coffee can be purchased in larger supermarkets or Middle Eastern specialty stores. It is traditional in the Middle East to use the coffee grounds (as Oriental tea leaves) to tell the future. After the last sip is taken, the cup is turned upside down on the saucer so that the grounds can run down the sides and form patterns that are "read" to reveal what is in store.

Ingredients

2 Tablespoons roasted powdered coffee

1 heaped teaspoon sugar

3 small coffee cups water

tiny pinch ground cardamom

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Preparation

Combine all the ingredients in a long-handled coffee pot or tiny saucepan

Stir well and bring to a boil.

As the froth forms on top, remove the pot from the stove, stir again and return to the heat until the froth rises again.

Be very careful the coffee does not boil over.

Boil it briefly again, then set it aside for a few seconds.

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Red Pepper Paste

Garmir Bgh-beghi Madzoug

Armenian Red Pepper Paste

175°F Oven

Makes 2 cups

PepPaste.jpg

In Syria, red peppers were harvested in the fall, ground and dried in the sun to preserve them. The paste was packed into jars and stored. Red pepper paste can be used like tomato paste to thicken and flavor dips, stews, marinades. It's also just good on bread.

The original recipe for Hamime most probably used this paste as its base.

Ingredients

1/2 pound hot red chilis (Fresno chilis work well)

3 1/2 pounds sweet red bell peppers

coarse salt

2 12" x17" sheets parchment paper

11/4 teaspoons sugar

3 Tablespoons olive oil

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Preparation

Wash the peppers; halve lengthwise, seed, and remove the membranes.

Coarsely grind in a food processor, to yield about 10 cups.

Toss with 3 Tablespoons coarse salt and spread out on 2 parchment-lined baking sheets.

Preheat the oven to 175° F.

Place the trays in the oven and allow the peppers to dry, about 6 hours.

You will have about 2 cups.

Place half the peppers in a double thickness of cheesecloth and squeeze hard to emit excess moisture. Repeat with the remaining peppers.

In a food processor, blend the peppers with the sugar and half the oil.

Add coarse salt to taste; the pepper paste should taste slightly salty.

Pack into 2 dry, small glass jars.

Top with the remaining oil, close tightly, and refrigerate.

Let the pepper paste mature for about a week before using.

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Notes

You can vary the mix of sweet & hot peppers depending on taste and the heat of the peppers.

To avoid mold, always keep the paste covered with oil. If mold develops, simply remove it and discard; the remainder of the paste will still be good. To store in the freezer: Individually wrap one-tablespoon dollops of paste in plastic. Place all in a freezer bag, press out air, and store in the freezer.

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Karag :blink: Ghee.jpg

Ghee

Garak

Clarified Butter

Stovetop

Yields 3 cups

Armenians use clarifed butter for frying and making pastries. It is better than ordinary butter because it does not burn as easily. Pastries made with clarified butter will retain their freshness longer.

Ingredients

2 lbs butter

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Preparation

Place 2 lbs butter in a heavy saucepan. Melt over low heat.

Skim off foam with a spoon as it rises.

Simmer until the milky residue in the bottom of the pan begins to lightly brown (do not burn!)

Carefully pour off the clear butter into a container, leaving the residue at the bottom.

Cover and refrigerate.

--------------------------------------------------------------------------------

Notes

You can make this ahead and have it on hand. Ghee will keep well for weeks in the refrigerator.

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Lokoom.jpgsa el erevi haykakan che,bayc tox emr@ lini eli... lyublyu :(

Լոխում

Sweets

Stovetop

There are actually many types and flavors of Lokoom. Some are flavored with orange or rose water

Ingredients

8 cups sugar

8 cups water

1/2 cup cornstarch

3 or 4 drops oil of bergamont

3 Tablespoons lemon juice

1 cup chopped pistachio nuts (optional)

______________________________________________________________

Preparation

Heat water.

Mix sugar and cornstarch and dissolve in heated water.

Cook over low heat until thickened, approximately 11/2 hours, stirring occasionally.

Add oil of bergamont during last 10 minutes.

Remove from heat and add lemon juice and nuts.

Pour into greased shallow pan and allow to cool overnight.

Cut into square or diamond shaped pieces with oiled knife.

Dip in powdered sugar.

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Խմորեղեններ

:wow: i like theeeeeeeeem :up:

Kadayif.jpg

Ղադայեֆ

Kataifi

Shreded Filo Pastry with Walnuts or Cheese

350°F Oven

Serves 32

Kadayif dough is like shredded wheat. Cousin Astrid in LA served us Kadayif with cheese on our first vist out west. This dessert can be made with cheese or nut filling. Make sure the cheese is not salty. You can bake the Kadayif a day ahead, then reheat immediately before serving and pour the syrup on.

Ingredients

2 pounds prepared kadayif dough

3/4 pound clarified butter or ghee

Syrup

Nut or Cheese Filling

Syrup

3 cups sugar

11/2 cups water

1 teaspoon lemon juice

Nut Filling

1 pound walnut meats, chopped fine

3 Tablespoons sugar

1/2 teaspoon cinnamon

Cheese Filling

11/4 pounds mild, white Muenster cheese, grated

1/2 pound Feta (Greek cheese) grated or crumbled

1/2 pound cottage cheese

2 eggs, beaten

1/4 cup sugar

1/2 teaspoon ground cinnamon

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Preparation

Mix ingredients for Nut or Cheese Filling

Place kadayif in a large bowl. separate and loosen all shreds.

Pour melted butter over it and coat all shreds well. Reserve abount 1/4 cup of butter to brush top.

Divide mixture in half, spread half on a lightly buttered pan (12"x l8"). Press gently.

Spoon filling over this layer evenly, cover with remaining kadayif, brush top with butter.

Bake in preheated 350° F oven for 45 minutes or until delicately brown.

Cool for a few minutes.

Make syrup: Boil sugar and water together 10 minutes; add 1 teaspoon. lemon juice.

Pour hot syrup over entire top while kadayif is warm.

Cut into serving pieces. Let stand 30 minutes before serving.

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Armenian Cookies

Russian Tea Balls

Cookies.jpg

325°F Oven

Serves 10 - 12

Simple but tasty cookies with walnuts. These Armenian cookies are good with coffee or tea.

Ingredients

1 cup butter

1/2 cup powdered sugar

2 cups flour

2 teaspoon vanilla

1 cup chopped walnuts

powdered sugar

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Preparation

Cream butter and 1/2 cup powdered sugar.

Add flour gradually and beat well.

Add nuts and vanilla.

Shape into small balls and bake in 325° F oven for 15 to 18 minutes.

Roll in powdered sugar.

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ԵՋՄԻԱԾՆԻ ՔՅՈՒՖԹԱ

vay aman,es inch axorjaka bacvelll :brows: :blush: :D

Harpoot Kufta

Stuffed lamb meatballs in broth

Stovetop

Serves 6 - 8

HKufta.jpg

There are countless variations of stuffed Kufta throughout the Middle East. Harpoot Kufta (named for an Armenian city) is boiled and served in a bowl with the cooking broth. These same Kufta may also be baked or deep fried and served as an appetizer.

Filling

1 lb lamb, ground with additional fat

2 large onions, sliced

1/4 green pepper, chopped

2 Tablespoons chopped parsley

1 Tablespoon chopped pine nuts

1/4 teaspoon mint leaves, chopped fine

1/2 teaspoon basil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cinnamon

Keyma (outside layer)

1 lb lean lamb, ground twice

1 cup very fine(#1) bulghur wheat

salt and pepper

1 small onion chopped fine.

1/2 Tablespoon chopped parsley

Broth

2 quarts water

1 soup bone

3 Tablespoons tomato paste

salt

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Filling

Fry meat over medium heat until browned, stirring occasionally. Do not drain fat.

Add the onions and cook over low heat for 30 minutes, stirring frequently.

Add green pepper, parsley and cook 10 minutes more.

Add remaining ingredients and cook 5 minutes longer.

Chill several hours in refrigerator. Filling may be made the day before.

Shape the chilled filling into balls the size of large marbles, about a teaspoonful.

Keyma

Mix lamb, salt and pepper with bulghur and knead like a dough, adding a little water from time to time. Knead for 20 minutes until the mixture is like a medium soft dough.

Dip hands in cold water and form into balls the size of a walnut.

Make a dent in the middle of each ball with your thumb and press all around the inside wall to make a round opening for the filling. The thinner the wall, the better.

Place the filling into hollow keyma and bring open edges of the kufta together, sealing and smoothing the surface with wet fingers. Flatten kuftas slightly by pressing between palms.

Make a broth by boiling the soup bones in salted water. Remove scum from surface and strain. Add tomato paste and simmer.

Cook kuftas, a few at a time in boiling broth. Balls should rise to the surface when cooked.

Remove carefully with a slotted spoon to prevent puncturing balls.

MakeKufta.jpg

Serve immediately, with tomato broth.

--------------------------------------------------------------------------------

Notes

If any meat and bulghur mixture is left over, shape into small patties and boil the same way as the kuftas. This patty when cold may be cut in half, dipped in egg and fried.

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:brows: :p

Անցանք աղցաններինBanir Aghtsan

Bunyer

Cottage Cheese Salad

Serves 2

Bunyer.jpg

Quick and easy salad. In our family, this was called simply "bunyer". Served in small bowls with pita bread.

Ingredients

1 cup cottage cheese

2 Tablespoons crumbled feta cheese

1 Tablespoon tomato paste

1 Tablespoon chopped onion

1/4 cup diced tomato

1/4 cup cut-up green pepper (use bell peppers, mild frying peppers or chiles)

2 Tablespoons chopped black olives

2 Tablespoons olive oil

pinch kamoon

pinch oregano

salt and pepper to taste

--------------------------------------------------------------------------------

Preparation

Mix tomato paste with cottage cheese using approximately 1 Tablespoon paste per cup of cottage cheese.

Add feta cheese, onion, tomato, green pepper, and chopped olive.

Sprinkle a dash of cumin and oregano.

salt and pepper to taste.

drizzle with olive oil.

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Salata.gifSalata

Haigagan Aghtsan

Armenian Salad

Serves 4

This salad features a tangy dressing and chucks of feta cheese. Serve with wedges of warm pita bread.

Salata.jpg

Dressing

1 clove garlic, pressed

1/2 cup olive oil

1/2 teaspoon dry mustard

1/4 cup red wine vinegar (or lemon juice)

1 teaspoon oregano

salt and pepper to taste

Salad

1 head Romaine lettuce, torn

1 red onion, thinly sliced

1 pint cherry tomatoes

3 or 4 scallions, chopped

1/2 cup black Greek olives, pitted

1 cucumber, sliced

1 medium bell pepper, cut in rings

4 ounces feta cheese, crumbled

2 Tablespoons chopped parsley

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Preparation

Mash garlic with a dash of salt in a small bowl.

Mix in other dressing ingredients and allow to set 30 minutes for flavors to blend.

Combine salad ingredients in bowls, making an attractive arrangement with the tomatos and pepper rings. Keep chilled until ready to serve.

Pour dressing over salad just before serving.

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Tabbouli.jpg

:wow: :wow:

Թաբուլե

Tabouleh

Wheat and Parsley Salad

Serves 6

Tabouleh is a healthy and refreshing salad served throughout the Middle East. It is essential to use fresh parsley and mint when making tabouleh. Many traditional Lebanese recipes for tabouleh use a much higher proportion of parsley to bulghur. If you prefer this style, increase the parsley to 3 cups.

Ingredients

1 cup fine (#1) bulghur wheat

1 1/2 cups fresh parsley, chopped

3/4 cup cooked chick peas, chopped

1 cup green onions, thinly sliced

1 large tomato, chopped

1/4 cup fresh mint, chopped

1/4 cup extra virgin olive oil

1/4 cup lemon juice

salt to taste

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Preparation

Rinse bulghur several times, then mix with 2 cup cold water and let stand 2 hours to soften.

Press out excess moisture in strainer.

Wash parsley, drain and pat dry with paper towels, remove stems and discard, finely chop leaves.

Mix parsley with bulghur in a large bowl, add chick peas, green onions, tomato and fresh mint.

Combine oil, lemon juice and salt, pour over tabouleh and mix thoroughly.

Chill well before serving

Spoon tabouleh into small bowls lined with lettuce leaves. Serve with pita bread.

--------------------------------------------------------------------------------

Notes

Add 1/2 cup plain madzoon for a moister consistency.

If you can't find #1 bulghur, use #2 (medium) instead.

If you are making tabouleh a day ahead, add tomato right before serving.

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Jajukh.gif

Jajik.jpg

Jajukh

Yoghurt Cucumber Salad

Serves 4-6

Jajukh is a delightfully refreshing salad of cool cucumbers, tangy madzoon and a hint of fresh mint.

Ingredients

2 medium cucumbers

2 cups madzoon, drained

salt to taste

fresh mint

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Preparation

Wash and peel cucumbers.

Cut each into 4 or 8 lengthwise strips then slice very thin. Cut off seedy part if seeds are too big.

Stir madzoon with spoon, add a little water if madzoon is too thick

Add the cucumber and a pinch of salt.

Blend all together and chill well.

Garnish with fresh mint leaves if desired.

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Titavash.gif

Challum.jpg

Challum

Titvash

Pickled turnips and red cabbage

Contributed by Ronnie George

These Armenian pickles served as appetizers or used as garnishes

Brine

2 cups water

1/2 cup vinegar

2 Tablespoons salt (not iodized)

1 Tablespoons spice mixture (coriander, dill, mustard seed)

1 or 2 cloves garlic

Vegetables

white turnips

red cabbage

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Preparation

Mix brine ingredients and heat.

Cut up turnips in sticks like French fries. Coarsely shred red cabbage.

Place in clean jar or Tupperware bowl.

Add hot brine to cover.

Seal and refrigerate several days or weeks to desired flavor and crispness.

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Բաստուրմա :inlove:

Basterma

Basturma, Pasturma

Dried, Spiced Beef

This is the most popular Armenian deli meat, available in Middle Eastern specialty shops. Serve Basterma thinly sliced on a meza platter or cook with eggs. Wrap leftover Basterma well, as the wonderful aroma of chaimen will quickly permeate your refrigerator.

If you are a bit adventurous, you can make Basterma at home. The best time to make Basterma using this traditional method is in the fall when the weather is cool and windy. Total preparation time the old fashioned way is about 5 weeks. Basterma is a good candidate for preparation in a food dehydrator, which would cut the drying time by three weeks!

Ingredients

Slices of beef rib meat 11/2" thick and 3-4" wide of any length desired

coarse salt

Chaimen

Basterma.jpg

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Preparation

Put a heavy string through one end of meat and tie into a loop

Cover meat with coarse salt and let stand in a pan for 3 days

Wash off salt and soak meat in water for 1 hour.

Hang and dry for 1 hour.

Wrap meat in a cloth, place on a flat surface and cover with a board and heavy weight to drain the juices. Continue for 2 days, changing cloth twice a day.

Hang in a cool windy place for 2 weeks until meat is quite dry.

Make chaimen and soak meat in it for 2 weeks

Hang meat again for another week. It is now ready to eat.

Store in pickling jars, slice very thin for serving.

--------------------------------------------------------------------------------

Notes

If Basterma becomes too dry in storage, soak again in chaimen until it becomes soft enough to slice.

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