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Armenian Recipes

WHEAT SALAD
(TABOOLEH)
Place cracked wheat in bowl, stir in cold water and refrigerate till the vegetables are chopped and ready. Remove from refrigerator and add remaining ingredients, reserving one quarter cup of the olive oil. Mix all together until well blended. Refrigerate for an hour. Just before serving, stir salad again, adding reserve olive oil. Serve tabooleh in a deep bowl, garnished with romaine lettuce leaves and with pita bread. 1 cups cracked wheat, fine
1/4 cup ice cold water
2 cups minced fresh parsley
1 cup finely chopped scallions
4 medium tomatoes, chopped
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon salt to taste
1/2 teaspoon black pepper to taste
EGGPLANT DIP
(BABAGHANOOSH)
Wipe eggplant and roast on top of stove over low flame, turning until skin chars, about fifteen minutes. (Alternate method is to place eggplant in a baking dish and broil about two inches from flame. Turn to broil on all sides.) Eggplant will collapse. Slit eggplant lengthwise and place in colander cut side down to drain out bitter juices. When eggplant has cooled, peel it and discard any large seeds. Mash pulp to a smooth puree. Add remaining ingredients and mix gently. Taste to correct seasoning, then refrigerate. Serve in a shallow dish garnished with sprigs of parsley. Note: You can serve with tomatoes and green onions 1 large eggplant, about one pound

1 cup sesame seed paste

1/4 cup lemon juice

3 cloves garlic, mashed

1 teaspoon salt

3 tablespoons olive oil

Garnish: Springs of parsley

YOGURT AS AN APPETIZER
(KAMVADZ MADZOON)
Pour yogurt into a small cloth bag, preferably made of cheese cloth, which has been thoroughly wet, then dry before yogurt is poured into it. Place bag in colander and set colander in sink overnight. Let drain at least 12 hours. If the yogurt is thick when placed in bag, it will take less time for the excess water to drain from it. Open bag, spoon out the drained yogurt. Place drained yogurt in a shallow serving dish. Smooth, mix garlic, salt to taste then refrigerate at least two hours. Just before serving, sprinkle surface with olive oil and garnish edges with the mint. Serve as a dip with crackers, Armenian pitah bread.. 4 cups yogurt

1 cloves crushed garlic

1 tablespoon olive oil

1 teaspoon minced fresh mint

salt to taste

CHICK PEA APPETIZER
(HOMOS)
Pour contents of can into blender. Blend at least ten minutes until well creamed. Mash the garlic with the salt then add along with the remaining ingredients to the blender and blend another five minutes. Pour into a shallow serving bowl. Sprinkle with additional olive oil parsley. Serve as a dip with Armenian pitah bread. You can serve with green onion, radish and tomatoes. 1 can (20 oz) chick peas
3 cloves garlic
1/2 teaspoon salt
1/4 cup sesame seed paste
1/4 cup lemon juice
2 tablespoons olive oil
STUFFED GRAPE LEAVES
(YALANCHI)
In a large skillet sauté onions in oil over medium heat for fifteen or twenty minutes, stirring occasionally until onions begin to wilt. Add the ingredients. Combine the tomato and tomato paste with half a cup of water and add to skillet, blending in carefully. Lower flame, cover and cook additional fifteen minutes. Shut flame. Let cool ten minutes then add lemon juice and stir. Spread grape leaf shiny side down with stem end at bottom. Place a spoonful of stuffing in center, fold over both sides and roll from bottom to the tip of the leaf. It will resemble a small sausage when rolled up. Continue with remaining leaves. Line bottom of a wide six-quart saucepan with extra grape leaves. Arrange the wrapped leaves, seam side down, in alternating rows. Place a few grape leaves on top and a small inverted dish. Pour in the remaining water. Bring to the boil, then simmer, covered, for one hour. Let cool in saucepan before removing plate or leaves, at least one hour. Then refrigerate. Serve the stuffed leaves cold or at room temperature. Garnish platter with sprigs of parsley and lemon wedges. 3 pounds onions, chopped (about 10 cups)
1 cup olive oil
1 cup long grain rice
2 tablespoons minced parsley
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 cup pine nuts
1 tomato, peeled and finely chopped
1 tablespoon tomato paste
21/4 cups water
juice of half a lemon
1 jar grape leaves (12 oz)
Garnish: parsley sprigs lemon wedges
MEAT& RICE STUFFING
(DOLMA MITCHOOG)
Combine all ingredients, mixing until well blended. Taste to adjust seasoning. This stuffing is for grape leaves, cabbage leaves, tomatoes, green peppers, small eggplants and zucchini squash, or a combination of these vegetables. Cracked wheat, the large size, may be substituted for half the rice. The recipes which follow give preparation instruction and cooking time. Be sure to line the sauce pot with a layer of leaves-grape, lettuce or cabbage. This will prevent the dolmas from sticking to bottom of pot. Yogurt is traditionally served with dolma, as a side dish or spooned over the dolmas. 1 pound ground lamb or beef 1/3 cup long grain rice (not cooked)
1 firm red tomato, chopped
3 tablespoons tomato paste
2 medium onions, chopped
2 tablespoons minced parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup water
STUFFED EGGPLANTS
(DOLMA)
Wash eggplants and wipe dry. Cut off stem end a half-inch and reserve this "lid." Use an apple corer to scoop out the pulp. Discard pulp. Sprinkle cavity with salt and loosely fill with stuffing. Replace lid. Line a wide sauce pot with leaves and arrange stuffed eggplants over them. Combine tomatoes, salt and broth and pour over the eggplants. Spoon the butter over each eggplant, put the garlic all around. Bring to the boil and simmer, covered, for forty-five minutes. Do not uncover for fifteen minutes, then serve hot. 8 baby eggplants, 4 inches in length, sprinkle of salt
1 recipe Meat and Rice Stuffing ( see stuffing for Dolma)
2 canned tomatoes, crushed
4 cloves of garlic
1/2 teaspoon salt
1 cup broth or water
2 tablespoons melted butter
STUFFED GRAPE LEAVES
(DOLMA)
Wash grape leaves, remove stems. Place leaf flat, shiny side down, with stem end at bottom. Put a spoonful of stuffing in center, fold over both sides and roll from bottom to the tip of the leaf. It will resemble a small sausage when rolled up. Continue with remaining leaves. Line the bottom of a four-quart sauce pot with grape leaves and the stems, then place the stuffed leaves in alternating rows, seam side down. Combine the lemon juice, tomatoes, salt and broth and pour over leaves. Place a small plate on top to keep leaves in place. Bring to the boil then simmer gently, covered, for forty-five minutes. Do not uncover for fifteen minutes, then serve hot. 1 jar (12 oz) grape leaves

1 recipe Meat and Rice Stuffing ( see stuffing for Dolma)

1/2 juice of lemon

2 canned tomatoes, crushed

1/2 teaspoon salt

1 cup broth or water

STUFFED CABBAGE
(DOLMA)
Remove hard core center of cabbage, place stem end down in boiling water to cover. Add salt, bring water to boil again and simmer for two minutes. Begin to peel off leaves as they soften. Cut the large leaves in half, remove the center hard vein. Place cabbage on a plate, put a spoonful of stuffing at bottom end and roll it up. Line the bottom of a large casserole with the inner hard center leaves, the chopped-up core and the center veins. Over this arrange the stuffed cabbage in alternating rows, seam side down. Combine the lemon juice, sugar, tomato sauce and water and pour over dolmas. Place a small plate on top to keep cabbage rolls in place while cooking. Bring to the boil and simmer gently, covered, for forty-five minutes. 1 cabbage, 3 pounds

1 tablespoon salt

1 recipe Meat and Rice Stuffing ( see stuffing for Dolma)

1/2 juice of 1emon

1 tablespoon sugar

8 ounces tomato sauce

LAYERED PASTRY WITH WALNUT FILLING (PAKHLAVA)
Boil together two cups sugar and water ten minutes and add lemon juice the last few minutes. Shut flame and set syrup aside to cool. Combine walnuts, cinnamon and three tablespoons sugar in a small bowl and set aside. Melt the butter and brush some in a 9xl2-inch baking pan. Layer half the phyllo dough in pan, brushing every other sheet with melted butter. Trim edges and scatter between layers. Spread walnut filling evenly over top and continue with remaining sheets. Brush each sheet with butter. Reserve leftover butter. Refrigerate pan for thirty minutes or ten minutes in freezer. Remove pan and with a sharp knife cut pastry in diamond shapes. Bake in preheated 350 degree oven fifteen minutes. Reheat leftover butter. Pull pan half-way out of oven, spoon some hot butter over each diamond, lower temperature to 300 degrees and bake additional hour, or until a light gold in color. Remove from oven, cool ten minutes, then spoon cooled syrup over each diamond. Repeat until most of syrup is used. Reserve leftover syrup to serve with pakhlava. 2 cups sugar

3 tablespoon sugar

11/2 cups water

1 teaspoon lemon juice

11/2 cups finely chopped walnuts

1 teaspoon ground cinnamon

11/2 cups sweet butter

1 pound phyllo dough

SHREDDED PASTRY WITH WALNUT FILLING
(TEL KHADAYIF)
Boil together sugar and water for ten minutes. Add lemon juice last few minutes. Shut flame and set syrup aside to cool. Combine walnuts, sugar and cinnamon in a bowl. Set aside. Loosen the pastry with hands and discard any coarse particles. Pastry should be fresh and moist. If it is not, sprinkle with a few spoonfuls of milk to moisten it. Pour half the melted butter over the pastry and mix with hands to coat evenly. Spread half the pastry into a 9xl2 inch baking pan. Pat down firmly. Layer the walnut mixture evenly over the surface. Top with remaining pastry. Spoon remaining butter over the top. Pat down evenly and firmly with the bowl of the spoon. Bake in preheated 400 degree oven for fifty to sixty minutes or until pastry is lightly toasted on top. Remove from oven. Carefully invert contents into an identical size pan and pour cooled syrup on top. Cut into squares and serve warm or at room temperature. 2 cups sugar

11/2 cups water

1 teaspoon lemon juice

2 cups finely chopped walnuts

2 tablespoons sugar

2 teaspoons ground cinnamon

1 pound shredded pastry (tel khadayif)

3/4 cup melted sweet butter

Kibbeh bil sanieh
(Kibbeh on a tray)

First part:
Make sure the meat is grinded several times and made smooth with little bit of salt.
Grate and pound the onion with salt and pepper separate from meat.
Mix the onion and the meat together and grind or pound again, adding 1 or 2 tablespoons cold water to achieve a soft and smooth texture.
Rinse the bulghur in a strainer and quickly squeeze out the moisture. Add to the meat and onion mixture, and knead vigorously by hand. Adjust seasoning (salt & pepper) and knead by pounding as long as you can, about ½ hour or grind together several times, then pound and knead again until smooth and moist.

Second part:
Fry the onion in hot oil until golden and soft. Add the meat and pine nuts, continue to cook until the meat has changed color. Season, and add the cinnamon.
Butter a baking tray and smooth half of the Kibbeh (First part) over the bottom.
Spread the filling over this evenly and cover with the second layer of Kibbeh.
Cut diagonal lines over the top to make lozenge shapes.
Melt 8 tablespoons (1 stick) butter and pour this all over the top of the Kibbeh.
Bake in a moderate oven (375º) for ¾ to 1 hour.
It should be well done and beautiful brown and crisp on top.
Served with yogurt and salad.

First part:
1 pound meat
2 cups bulghur
1 large onion
Salt
Black pepper

 

 

 

 

Second part:
½ pound meat
1 medium sizes onion, finely chopped
2 ½  tablespoon oil
1/3 cup pine nuts
Salt & Pepper
½ teaspoon ground cinnamon
Butter

 

 

 


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