Adventures in Armenian cooking

297 Pages·1973·3.517 MB·English

Adventures in Armenian Cooking
This collection of 200 recipes was originally published in 1973 by St. Gregory's Armenian
Apostolic Church of Indian Orchard, Massachusetts as a fund raiser.

Introduction
MEZA (Appetizers)
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ABOUR (Soups)
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AGHTZAN (Salads)
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MEES, TSOUG YEV HAV (Meat, Fish and Fowl)
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ARANTS MEESI GERAGOORNER (Meatless Dishes) [Vegetarian]
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PAHNJAREGHENOV MEES (Vegetables with Meat)
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PAHNJAREGHEN (Vegetables)
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PILAF
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HATZ (Breads)
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ANOUSHEGHEN (Desserts)
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MISCELLANEOUS
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ABBREVIATIONS
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GLOSSARY
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Helpful Hints
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Complete list of recipes on one page
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Note from Webmaster. These recipes all use the English (American) system of
measurement, as opposed to metric. So below is a link to a site which will help you
convert. If you want to buy a normal Armenian cookbook, you can buy one on-line by
clicking here.
Convert US weights to metric
INTRODUCTION
THE COOKBOOK COMMITTEE
Chairman
Shirley Setian
Co-Chairman
Liz Setian
Recipe Committee
Ann Merigian
Helen Meregian
Mary Garibian
Glossary
Naomi Johnson
Cover Illustrations
Donald Forgue
Helpful Hints
Margaret Garibian
Thanks to all who contributed their recipes to this cookbook; especially to those
talented cooks who have always cooked "achkee chahp" (by the eye) and took the time
to measure and test their recipes before submitting them.
Thanks also to the many typists, proofreaders and aides who helped in the many
miscellaneous jobs that were necessary in compiling this cookbook.
All proceeds from the sale of this cookbook will benefit St. Gregory's Armenian
Apostolic Church of Indian Orchard, Massachusetts.
1973
There is a wonderful touch of many Near Eastern cultures intermingled with Armenian
cooking.
An Armenian cookbook would not be complete without acknowledging the influence,
throughout the years, of Greek, Turkish, Syrian, Persian and Arabic neighbors.
Although the origin is not always clear, there is no doubt about the excitement,
warmth and good taste to be found in Armenian cooking.
[Map of where in Historic Armenia all of the recipe contributors are from.]
Dedication
This book is dedicated to all who enjoy the delights of cooking; with special
appreciation to the Armenian women who have passed their treasured recipes down
through the generations. Although some of the recipes have been adapted to using
modern ingredients and methods, the spirit of traditional Armenian cooking has been
kept. We hope the good feelings Armenian Cooking has given us, is passed on to you
through this book.
THE FOLLOWING RECIPES MAY ALSO BE USED AS APPETIZERS
SALADS: Fassoulia Plaki, Fassoulia Piaz, Tabouleh Salata, Fassoulia Salata
MEATS: Kharpet Porov Kufta, Lahmajoon, Kherna, Patlijan Kufta, Meat Boerag
VEGETABLES: Irnan Bayeldi, Hamov Patlijan, Engtiinar, Dapkadz Karnabede
MEATLESS DISHES: Sou-Boerag 58
BREADS - In the Armenian tradition, the many varieties of breads are used with
cheeses, olives, etc.as appetizers. The following three recipes are for breads with
cheese filling: Tapsi Banir Boerag, Banir Boerag, Peynirlee
[ Main Armenia Page ] © Raffi Kojian
n_w$$h
This page added December, 1997
Adventures in Armenian Cooking
Back to Cookbook Table of Contents

MEZA (Appetizers)
YALANCHY SARMA (Patat) Stuffed grape leaves
TOURSHI Mixed pickles
PANDJAR TOURSHI Pickled Swiss chard
Pickled peppers stuffed w/ chopped
SALAMORAH TOURSHI
vegetables
BASTERMA Cured spiced meat
SOUJOOKH Armenian spiced dried sausage
HAIGACAN BANIR Armenian Cheese
MIDIA PILAF (#1) Mussels with rice mixture
PATLIJAN (SEMPOOG) MADZOON
Eggplant yogurt dip
MEZA
MIDIA PILAF (#2) Mussels with rice
DABGADZ BANIR BOERAG Fried cheese turnover
PATLIJAN (SEMPOOG) MEZA Eggplant dip
BABA GHANOUSH-PATLIJAN
Eggplant with Taheen
(SEMPOOG)
Crushed chick pea/crushed sesame
SISERR AND TAHEEN DIP
seed dip
Salted & toasted pumpkin & squash
TUTUMI GOOD
seeds
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YALANCHY SARMA (Patat) -by Gadar Tanelian
(Stuffed grape leaves)
Prepare all ingredients beforehand and allow at least 2½ hours.
Rice Filling
1 cup rice, extra long grain
½ cup pure olive oil
¼ cup veg. oil
2½ lbs. onions (chopped - equiv. to 5 heaping cups)
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. red pepper
1½ cups water
½ cup fresh lemon juice squeezed and strained
1 tbsp. pignoli nuts ½ cup chopped fresh parsley
1 tbsp. dried dill or (2 tbsp. fresh chopped)
Heat oil in a 4-quart saucepan (stainless steel). When piece of onion sizzles then add
pignoli nuts and all of onion. Mix well, then stir in salt, black and red pepper.
Cook over medium heat stirring all the time. Do not brown onion. Cook until soft or
until color changes from pure white to off-white. Now add washed and drained rice.
Mix well. Add chopped parsley and dill mixing well with ingredients in pan. Add 1½ cups
water and cook approximately 15 minutes, stirring often so bottom and sides won't
stick to pan or burn. Now add lemon juice. Mix well. Remove from heat.
Empty ingredients into open pan. Line bottom of another 4-quart stainless steel pan
with grape leaves. (This help. prevent burning.)
Wrapping leaves: (1 cup rice uses up a 9 ounce grape eaves). Cut stems off leaves and
unfold. Fill grape leaves with rice mixture using tablespoon. Mix rice occasionally so
oil will be evenly distributed. Hold leaf on left palm with stem side away from you
and vein side up. Place tablespoon of rice on top end near stem. Now fold top down
and the two sides over, then roll toward the inside of your palm covering all the rice.
Make a firm roll in shape of cigar. Lay wrapped grape leaves end to end in circle in
bottom of pan, covering first the bottom, then start 2nd row continuing in circle
pattern. when all wrapped leaves are arranged in pan, add 2 cups of water and cover
pan with inverted 10" plate over sarmas and cook until it comes to a boil, then reduce
heat and cook ½ hour. Turn off heat and let set for approximately 15 minutes. Remove
plate. Let cool.
Using same system of arranging in cooking pan, empty rolled leaves carefully and
place on shallow serving dish or pyrex bowl.* Cover with saran wrap. Refrigerate.
Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.
Makes approximately 60 sarmas, using small leaves
*NOTE: or use following method:
Place shallow pan over top of pan. Hold firmly by both handles and quickly invert
away from you with a good firm twist of your wrists, without disturbing the rows of
sarmas.
TOURSHI - by St. Gregory's Women's Aux.
(Mixed pickles)
3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths
3 lbs. green pepper, cut in desired lengths
small white onions (opt.)
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers
garlic
brown sugar
celery tops
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half.
Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from
top and tightly pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place
a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool
place. Tourshi will be ready in two weeks.
Brine:
½ gal. cider vinegar
½ pt. water, strained from ½ box cooked pickling spices
1 gal. water
1½ cups cooking salt (non-iodized)
Makes approximately 12 quarts
PANDJAR TOURSHI - by Gadar Tanelian
(Pickled Swiss chard)
1 bushel swiss chard (strip - saving stalks. Wash well.)
Boil water in 4-gallon pot. Add Swiss chard. Mix well and boil approximately 15-20
minutes. Test stalk for tenderness. Do not overcook. Remove from heat. Strain and
lower stalks into cold water to cover.
Pour 4 quarts of water in a large pot, add 1 teaspoon dried yeast, 1/8 teaspoon red
pepper, 1 tablespoon crushed garlic, 2 tablespoons salt. Mix well (taste for salt
content).
Remove swiss chard from cold water and mix into yeast mixture. Cover with large
white dish cloth and cover with pan cover. Let set 1 day. Mix well before pouring. into
one or two quart jars. Fill to top with the seasoned water. Cover tightly and store
up side-down for a few days. Then turn upright and store in cool place. The longer it
sets, the better it tastes.
Makes approximately 2 gallons
SALAMORAH TOURSHI -by Akaby Yaylaian
(Pickled green peppers stuffed with chopped assorted vegetables)
1 bunch celery, finely chopped
3 green peppers, finely chopped
10 carrots, finely chopped
2 large bunches of parsley
1 bunch dill, finely minced
10 cloves of garlic, minced or crushed
1 tbsp. salt
2 tbsp. vinegar
2 tbsp. brown sugar
Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and set
aside.
Clean pulp from 12 large thick green peppers. Save tops. Sprinkle inside lightly with
salt Fill with chopped vegetable mixture. Replace pepper tops. Tie crosswise and
lengthwise with string. Pack in one gallon wide-mouthed jars.
Brine:
1½ gallons water
½ gallon vinegar
1½ tbsp. brown sugar
1½ cups salt
Boil half package pickling spices with one cup water for ten minutes. Strain. Add
liquid to brine. Stir thoroughly. Pack peppers tightly in jars. Pour brine to very top.
Place one wide slice green pepper on top and seal tightly.
Keep in dark place. Ready to eat in about 10 days. To serve: cut pepper in half length-
wise.
Makes 2 gallons
NOTE: Finely chopped cauliflower or cabbage may be substituted for some of the
vegetables.
BASTERMA -by Mary Garibian
(Cured spiced meat)
1 slice of beef (about 2 lbs.)
¼ cup bagged granulated salt
Select very tender cut of beef from rib part, about one and a half inch thick, any
length you desire (approx. 8"). Insert heavy string through one end and make a loop.
Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on
top and turn once a day.
Wash meat well with cold water and leave in clear water for one hour. Then drain
and press between towels to remove moisture. Continue until meat is quite dry. Hang
in cool airy place to dry about two weeks.
Chairnen mixture:
3 tbsp. chaimen
2 tbsp. paprika
½ tsp. red pepper (opt.)
½ tsp. salt
½ tbsp. blk. pepper
½ tbsp. kimion (cumin)
½ tsp. allspice
3-4 cloves garlic, crushed
1 cup water
Combine all above ingredients, adding water a little at a time to make thick paste.
Soak meat in it for 2 weeks. Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.
SOUJOOKH -by Olivia Hagopian
(Armenian spiced dried sausage)
10 lbs lean ground chuck or undercut
1/3 cup salt
1 can curry powder (1½ oz)
1 can cloves (1½ oz)
1 can kimion (1½ oz)
1/3 cup blk. pepper
2 tsp. cinnamon
¼ cup allspice
¼ can paprika
2 cloves garlic, crushed
Mix all spices and sprinkle over meat. Knead until well blended. Refrigerate
overnight. Mix again and add more spices according to taste. Again refrigerate
overnight. Prepare two cloth bags 10x14 inches.
Divide meat in half and fill bags. Take two sticks (about 12" long), one for each bag,
and place at open end of bag. Wrap cloth around stick firmly and sew in place,
leaving ends exposed. with a rolling pin spread the meat inside bag to all corners to
fill air space lake some string loops on extended ends of stick and hang out to dry in
cold, dry sunny weather. Bring bags in at sundown and refrigerate overnight. Repeat
this process for 2 weeks, then cut bags away from meat and then cut up partially
dried meat into quarters. Thread a string through each piece and hang out to dry
uncovered for one more week, refrigerating at night. when done, wrap each in aluminum
foil and refrigerate or freeze. Use as needed.
NOTE: Casings may be used instead of cloth bags.
Makes 8 5x6 pieces
HAIGACAN BANIR -by Takouhi Shemligian
(Armenian Cheese)
5 qts. raw milk (unpasteurized)
¼ Rennet tablet
Heat milk to 860 (little better than lukewarm) Remove from heat. Add dissolved
tablet, stir (dissolve tablet by stirring in tablespoon of warm water), cover and set
for 45 minutes. Cut down and across with spoon, set again for 10 minutes. Remove
excess water. Wet cheese cloth bag. Set in sink and pour cheese in bag. Twist opening,
place heavy object on top. After ½ hour, shake bag down. Set two hours or until
cheese is firm. Remove from bag, cut in pieces, place in bowl and refrigerate.
After third day, dip each piece in salt and refrigerate.
NOTE: This cheese may be made with 1 gallon whole milk and 1 Rennet tablet
Rennet tablets may be ordered from:
Chr. Hansents Laboratory, Inc.
9015 W. Maple Street
Milwaukee, Wisconsin 53314
Vials of 12 tablets - $2.25
Vials of 25 tablets - $3.05
[RAFFI'S NOTE: These are 1973 Prices, and a 1973 address, good luck!]
Makes about two lbs.
MIDIA PILAF -by Elmas Merigian
(Mussels with rice mixture)
10 lge. onions
1½ cup olive oil (or mix ½ olive oil and ½ vegetable oil)
1 can mussels in shell
1 can mussels (meat only)
2 cups rice
4 cups liquid combining water and broth
5 tbsp. lemon juice or to taste
1 cup chopped parsley
Heat oil and saute onions until soft. Add remainder of ingredients, mix well, bring to
a boil, lower heat, cover and simmer until fluffy, approximately 25 minutes.
To serve, arrange shells around mound of filling.
Makes 14 to 16 servings.