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Adventures in Armenian cooking PDF

297 Pages·1973·3.517 MB·English
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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) l ABOUR (Soups) l AGHTZAN (Salads) l MEES, TSOUG YEV HAV (Meat, Fish and Fowl) l ARANTS MEESI GERAGOORNER (Meatless Dishes) [Vegetarian] l PAHNJAREGHENOV MEES (Vegetables with Meat) l PAHNJAREGHEN (Vegetables) l PILAF l HATZ (Breads) l ANOUSHEGHEN (Desserts) l MISCELLANEOUS l ABBREVIATIONS l GLOSSARY l Helpful Hints l Complete list of recipes on one page l Sponsored Link: PREPAID PHONE CARDS 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 Sponsored Link: SEARCH ENGINE POSITIONING Convert US weights to metric 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.

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