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Recipe ingredients and directions:

3 lbs. pumpkin
5 cups sugar
2 tbsp. powdered lime* (mixed in 2 qts. cold water)
1 stick cinnamon
4 whole cloves
juice of half lemon

Cut pumpkin, remove seeds and skin; then cut into 3 to 4 inch slices a quarter inch thick. Soak the
slices in 1 gallon of water with the lime solution. Leave overnight.

Following day drain and wash pumpkin. Bring sugar and water to a boil. Add pumpkin, cinnamon,
cloves and lemon juice. Cook 3 to 4 hours. Cool. Bottle and refrigerate.

Makes approximately 2 pints

*may be purchased at drugstore

Category: Armenian Recipes

Recipe ingredients and directions:

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 1�" piece of hot pepper and clove of garlic cut in half. Fill
bottles with assorted, washed, cut-up vegetables. Pour brine to about 1�’ 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:
� gal. cider vinegar
� pt. water, strained from � box cooked pickling spices
1 gal. water
1� cups cooking salt (non-iodized)

Makes approximately 12 quarts

Category: Armenian Recipes

Recipe ingredients and directions:

2 lbs. lamb or beef, cubed
3 med. onions, grated
salt, pepper to taste
� tsp. allspice (opt.)
1 sm. can tomato paste
1 cup rice (washed, drained)
3 cups water

Season lamb or beef and combine with grated onions. Pack the meat in a heavy Pyrex bowl and
gently turn upside down in center of large club aluminum pot or large frying pan. If
necessary, place a very heavy object on top of bowl so it will not move during cooking Next,
mix tomato paste and water together and add 1 cup of this mixture into the pan of meat and
let come to a boil. Simmer on low flame. When meat absorbs liquid, add more paste and water
mixture until meat is cooked. (Approx. 2 hours, on low flame.)

Pilaf.
When meat is cooked, place the washed rice around the bowl. Add enough water to cook the rice
on lower flame for approximately 20-30 minutes. When cooked, lift bowl from meat and serve.

Serves 4

Category: Armenian Recipes

Recipe ingredients and directions:

2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef)
1 tomato, skinned
� tsp. ground cinnamon
4 oz. corn oil
1 tsp. white pepper
� tsp. fresh thyme
4 oz dry white wine
1� cups bone stock
1 bay leaf
1 tsp. garlic salt
� tsp. ground cloves
2 shallots (green onions or scallions)

Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots,
seasoning, herbs and spices.

Mix well to marinate in a cool place for 2-3 hours. Heat oil and add to saucepan. Saute
contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and
cook over low heat for 4 hours. Serve with pilaf.

Serves 6

Category: Armenian Recipes

Recipe ingredients and directions:

2/3 cup dzedzadz (hulled wheat)
3 cups yogurt
3 cups water
1 egg
2 tbsp. flour
� tsp. salt
1 med. onion, chopped
4 tbsp. butter or margarine
1 tbsp. chopped mint, fresh
1/3 tbsp. chopped parsley

Cook dzedzadz in 4 cups water until tender. Blend yogurt, water, egg, and flour with beater.
Cook until it boils, stirring constantly with wooden spoon. Add salt, cooked dzedzadz and
remove from heat. Saute onion in butter, add mint and parsley. Then combine with soup.
Simmer 5 minutes.

Serves 6-8

Category: Armenian Recipes

Recipe ingredients and directions:

10 lbs lean ground chuck or undercut
1/3 cup salt
1 can curry powder (1� oz)
1 can cloves (1� oz)
1 can kimion (1� oz)
1/3 cup blk. pepper
2 tsp. cinnamon
� cup allspice
� 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 10×14 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 5×6 pieces

Category: Armenian Recipes

Recipe ingredients and directions:

Shell:
1 lb. lean hamburg
1 cup fine bulghour
1 egg
salt, pepper to taste

Filling:
1 lb. fatty hamburg
� cup onions or onion flakes
� cup parsley flakes
pinch of basil
pinch of red pepper
salt, pepper to taste
� stick of butter

Saute all filling ingredients except butter in frying pan. when well done, add butter and
stir until well blended. Chill for 3-4. hours or until fat has hardened.

Mix and knead shell mixture well. (Keep hands moist with cold water to knead well.)

Line casserole pan (9" x 13") with half of shell mixture. Spread chilled hamburg mixture
over this. Top with remaining half of shell mixture. Pour � cup beef broth over all. Dab
with butter. Bake covered in 350o oven for 45 minutes.

Serves 8

Category: Armenian Recipes

Recipe ingredients and directions:

(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:
1� gallons water
� gallon vinegar
1� tbsp. brown sugar
1� 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.

Category: Armenian Recipes

Recipe ingredients and directions:

1 cup bread crumbs
� tsp. salt
� tsp. bik. pepper, or to taste
� tsp. garlic salt
2 tsp. oregano
2 tbsp. oil
1 onion, sliced
� cup parsley, chopped
2 cups celery, �" pieces
2 cups carrots, �" pieces
2 cans 14� oz. stewed tomatoes
� cup water
2� lbs. whole fish or 2 lbs. fillets

Clean fish, cutting off the gills. You may, if you wish, leave on the head and tail.

Prepare bread crumb mixture of first 5 ingredients. Put this mixture over and inside of the
fish, covering completely. Put fish in to oiled baking dish with onion slices on top and brown
for about half an hour at 400o.

Meanwhile, prepare the parsley, celery and carrots. Put these into the baking dish. Add the
stewed tomatoes, which should be put in to the blender for an instant to break them down..
Then add water to baking dish. Bake 1� hours more or until carrots are tender, basting
when necessary.

Serves 6

Note: To those of you that may be counting calories, this, without the oil, is a weight watcher
meal. Just prepare in a Teflon pan.

Category: Armenian Recipes

Recipe ingredients and directions:

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

Category: Armenian Recipes

Recipe ingredients and directions:

1 potato
1 small onion
1 cabbage leaf
1 stalk celery
4-5 pieces of green beans
1 sm. can chicken broth
leftover meat
1 carrot
1/4 cup green pepper
1 tbsp. parsley
1 small turnip (Opt)
1 tbsp. peas (Opt)
1/2 cup tomato juice
1/4 cup egg noodles

Clean and dice all above ingredients and put in colander.

Heat 1 small can chicken broth, add 1/2 cup tomato juice. When broth boils, add vegetables
and pieces of leftover meat if available. Add orzo egg noodles, if desired. Cook for 1/2 hour
and serve.

Serves 2

Category: Armenian Recipes

Recipe ingredients and directions:

NOODLES AND CHEESE BAKE
(Armenia)
(Serves 6)

8 oz. medium-wide egg noodles
4 Tbsp. butter
2 eggs
1/2 lb. Muenster cheese, freshly grated
6 oz. feta cheese, freshly grated
salt to taste
1/4 cup finely chopped parsley

Cook noodles according to package directions. Drain well in a
colander. Return to hot pot in which they were cooked and toss
gently but thoroughly with 2 Tbsp. butter.

Place eggs in a mixing bowl and beat slightly. Add cheeses and
salt, if needed, and blend well. Divide into two equal parts; mix
parsley into one part.

Place half the noodles in 9x9x2" baking pan. Spread evenly with
the cheese and parsley mixture. Cover with remaining noodles and
sprinkle remaining cheese mixture (no parsley) over the top. Dot
with remaining 2 Tbsp. butter. Bake in preheated 375F oven for 45
minutes or until browned.

Category: Armenian Recipes

Recipe ingredients and directions:

1 lb. ground lamb or beef or mixture of both
2 lge. onions, finely chopped
� cup minced parsley
salt, pepper to taste
1 lb. box of shell macaroni

Combine first four ingredients and saute in skillet. Cook shell macaroni as directed.
Drain. Combine with meat mixture. Serve in individual bowls topped with yogurt.

Crushed garlic or garlic salt may be mixed with yogurt, if desired. Well-browned melted butter
may be poured over yogurt, if desired.

Serves 6-8

Category: Armenian Recipes

Recipe ingredients and directions:

10 lge. onions
1� cup olive oil (or mix � olive oil and � 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.

Category: Armenian Recipes

Recipe ingredients and directions:

1 cup water
1 egg
3 tbsp. butter
1 tsp. B. P.
� tsp. salt
4 cups flour

Filling: Saute and Chill
2 lbs. lamb, ground
1 lge. onion, chopped fine
salt, pepper to taste
1 qt. shortening, (for frying)

In a mixing bowl, to one cup lukewarm water, add egg, salt, baking powder, flour and butter.
Mix and knead.

Make 6 medium balls of dough. Put on dish towel and set aside for one hour.

Take ball of dough and roll out 1/8" thick. Use 1 pound coffee can plastic cover as cutting
pattern. Place 1 tablespoon of filling in center. Pinch edges, bottom overlapping top.

Fry in shortening, adding more if needed.

Makes 36 turnovers

Category: Armenian Recipes

Recipe ingredients and directions:

Matzdoon Soup (Armenian Yogurt Soup)
(4 servings)

1/2 cup fine egg noodles
1 quart chicken broth
1 egg
2 to 3 cups plain yogurt

Cook noodles in chicken broth. In a medium bowl, beat egg. Then
beat in the yogurt. Slowly beat some of the hot broth into the
yogurt mixture, then add the yogurt mixture to the noodles and
broth. Heat through but do not boil.

Category: Armenian Recipes

Recipe ingredients and directions:

4 tomatoes, diced
4 sprigs of parsley, chopped
1 green pepper, chopped
1 med onion, chopped
salt to taste

Toss together and serve cold.

Serves 4

Category: Armenian Recipes

Recipe ingredients and directions:

Dough:
1 egg
� cup water
� tsp. salt
2 cups flour

Filling:
� tsp. salt
1 sm. diced onion
� tsp. parsley, chopped
pinch of blk. pepper
1 lb. ground lamb, beef or both

1 can (15� oz.) chicken broth for boiling.

Combine above dough ingredients and knead until smooth. Form large ball. Cover with inverted bowl.
Let stand 15 minutes.

Sprinkle onion with salt and let stand for few minutes. Add parsley, black pepper and meat and mix.

Grease large baking pan.

Roll dough on table to 1/8" thickness into rectangular shape. Cut dough in 1�" squares and
fill with small amount of meat. Leave top open a little and pinch ends together. Place in
baking pan almost touching each other. Bake in preheated 450o oven for 15 minutes.
Remove from oven.

Boil chicken broth and water (in equal parts) in 3-quart saucepan. Put manti in boiling
liquid. Simmer for 15 minutes.

Serve with yogurt.

Serves 4

Category: Armenian Recipes

Recipe ingredients and directions:

1 qt. water
1 tsp. salt
1/2 cup dzedzadz (hulled wheat)
1/2 cup chopped spinach or Swiss chard (fresh or frozen)
3 cups yogurt
1 tsp. flour
1 egg
1 tbsp. butter
� cup chopped onion
1 tbsp. mint, dried
1 crushed garlic

Cook wheat in one quart of salted water. When it is almost cooked, add the spinach.
In 2� quart pan, add yogurt, 1 cup water, garlic, flour and egg. Mix with hand beater.
Bring this mixture to a boil, stirring constantly. Add wheat and spinach mixture.

In a small frying pan, saute butter, onions, and mint and add to soup. Let it simmer
5 minutes. Ready to serve.

Makes 2 quarts of soup

Category: Armenian Recipes

Recipe ingredients and directions:

2 lbs. ground lamb or beef or both
1 lge. onion, chopped
� tsp. pepper
2 tsp. salt
2 oz. tomato sauce

Mix meat, onion, salt, pepper and tomato sauce together. Shape into patties. May be
barbecued or broiled.

Makes 8-10

Category: Armenian Recipes

Recipe ingredients and directions:

6 lbs. leg of lamb
1 tsp. rosemary
1 tsp. salt
� tsp. pepper
1 onion, cut in half

Rub leg of lamb with salt and pepper and a cut onion. Leave the onion in the pan. sprinkle
rosemary over roast. Roast at 375o for about 2 hours in an uncovered roasting pan. Remove
roast and onion. Pour hot water in roast pan to loosen brown gravy. Thicken with small
amount of cornstarch and water. (1 teaspoon cornstarch to 1 cup water or broth) Stir
until thickened.

Serves 8

Category: Armenian Recipes

Recipe ingredients and directions:

3 cans commercial biscuit
� can tomato paste
1 clove garlic
1 lb. hamburg (fatty)
pinch of basil
1 bunch parsley, chopped fine
salt, pepper to taste
pinch of red pepper (opt.)
2 green peppers, chopped fine
1 lge. can tomatoes

Roll out each biscuit the size of a saucer on floured board. Mix rest of ingredients
together. Top each biscuit with meat mixture and spread evenly.

Preheat oven 500o. Bake 7-8 minutes or until done.

Makes 30

Category: Armenian Recipes

Recipe ingredients and directions:

Dough:
6 cups flour
5 tbsp. shortening
1� tsp. salt
1 pkg. yeast
3 tbsp. sugar
2 cups warm water

2 lbs. lamb or beef, ground once
2 cups canned tomatoes
2 tsp. salt
pinch of cayenne
pinch of blk. pepper
2 med. onions, finely chopped
� cup parsley, finely chopped
� cup green pepper, finely chopped

Dough:
Place yeast and 1 tbsp. sugar in � cup water and let stand for a few minutes. Use a dutch oven
type pan with cover for kneading dough. Combine 6 cups flour, 1� tsp. salt, 2 tbsp. sugar, 3 tbsp.
shortening, 1� cups water. Add yeast preparation and knead. Use remaining 2 tbsps. shortening
on hand and rub on bottom of pan as you knead dough. This procedure will clean hand and bottom
of pan of sticky dough. When dough is smooth, place cover on pan and place pan in oven which
has been warmed for only 1 minute. Let stand until dough is double in size (about 2-3 hours).

Meat Filling:
Place all ingredients in bowl and mix well. Place in refrigerator until ready to use.

Rolling out of dough:
Take raised dough and make 12 balls. Now cut each ball in half, making a total of 24 balls.
Place balls on tray sprinkled with flour. Let stand 10 minutes.

Roll out each ball to 7" diameter and place on cookie sheet. Place 1� heaping tablespoons of
meat mixture on each rolled dough and spread evenly. Bake in 450o oven. Place tray on bottom
shelf for 10 minutes and then move to top shelf for an additional 5 minutes.

Remove from cookie sheet and place, staggered, on a tray to cool. (do not stack) When cold,
stack with meat filling facing each other and place in refrigerator. When serving, it can be
warmed by placing in a 325o oven for 5 minutes. May also be served cold.

Makes 2 dozen

Category: Armenian Recipes

Recipe ingredients and directions:

Lachmajoune
(Armenian pizzas)

1 pizza dough recipe (homemade, canned etc)
1/2 pound minced lamb, beef or turkey (lamb is traditional)
1 T mint
1 glove garlic, crushed and diced
4 T tomato paste
1 onion, finely chopped
1/4 cup olive oil (about)
3 lemons

Make as many lemon-sized balls of the pizza dough as you can and
roll it out as thinly as possible. They should be six-to-eight
inches in diaameter. Brush tops with part of the olive oil.

Saute the onion and garlic in 2 T of oil, drain and mix into meat.
Add the tomato paste and mix thouroughly.

Spread the meat, onion and garlic mixture about 1/4 inch think onto
the pizza doughs, sprinkle with mint and bake at 450 degrees until
the dough is browned and the meat is cooked. Let sit until warm.
These need to be a little limp.

To serve, squeeze the juice of one/half lemon over the pizza and
roll up. It’s a finger food.

I usually get 6 lachmajounes out of one dough recipe. They can be
frozen and reheat very nicely.

Category: Armenian Recipes

Recipe ingredients and directions:

1 cup dry bread crumbs
1/3 cup Romano cheese, grated
� cup parsley, minced
� tsp pepper
� tsp salt
1� sticks margarine (melted)
1 garlic, crushed
3 lbs broiling chicken, cut into serving pieces

Mix crumbs, cheese, parsley, pepper and salt. Combine margarine and garlic and dip chicken
pieces in the margarine. Roll each piece thoroughly in the bread crumb mixture.

Place pieces of chicken in a single layer in shallow baking pan. sprinkle with remaining
bread crumb mixture. Bake at 350o until tender, about 50 minutes.

Serves 3-4

Category: Armenian Recipes

Recipe ingredients and directions:

Kololik
Armenian Soup

500 g (1.1 pounds) beef or lamb from the hindquarter (round or rump), bone-in
3.5 tablespoons semolina
50 g (1.8 oz) butter or clarified butter or ghee
2 eggs
500 g (1.1 pounds) potatoes, quartered
2.5-3 tablespoons rice, cooked
3 tablespoons tomato puree
3 tablespoons parsley
1 tablespoon basil
1-1.5 teaspoons pepper
4 onions, finely diced and fried until golden

Make stock from the bones and strain.

Put the meat through the meat grinder, mix in semolina, eggs, salt
and half of the pepper and beat for 10-15 minutes. Form egg-sized
meatballs.

Now make the filling. Mix the cooked rice, the fried onions, and
half of the herbs. Add salt. Press the filling into the centre
of the meatballs.

To the stock add the potatoes, then the tomato pure and bring to
the boil. Add the meatballs and the rest of the herbs and spices.
Cook until the meatballs float and the potatoes are ready. The
soup is sometimes served sprinkled with some parsley.

Category: Armenian Recipes

Recipe ingredients and directions:

2� lbs. lean ground meat (London Broil or top round)
2� cups fine ground bulghour
2 cups cold water
2 tbsp. tomato sauce
1� tsp. salt
1 tbsp. basil
3 cups onion chopped fine
1 lge. bunch parsley, chopped
1 lge. green pepper, chopped

Combine vegetables and basil together and mix well. In a large bowl combine 2 cups of chopped
vegetables and mix the bulghour, water, tomato sauce and salt. Mix well and let stand 10
minutes. Add meat and blend well. Knead about 5 minutes, moistening your hands with
cold water at intervals. Taste for salt. Add more if necessary.

Shape as desired and place on platter. Garnish and serve with remaining chopped vegetables.

Serves 12-16

Category: Armenian Recipes

Recipe ingredients and directions:

5 lbs. beef, cut in 1" cubes
5 lbs. lamb, boned, cut in 1" cubes (leg of lamb)
� lb. beef fat (suet) , cut up
3 tbsp. coarse salt

In large kettle, melt cut-up pieces of beef fat, then add beef cubes. Cook 45 minutes. Add the
lamb cubes and cook, stirring occasionally to prevent the meat from scorching. Cover and cook
together another 45 minutes to an hour.

This meat should be cooked in fat only. Do not add any water. When it is tender, put in Corning
Ware or Pyrex bowl. Press down. When fat comes to top, drain off. This meat keeps well. Can be
eaten hot or cold.

Number of servings depends on use

Note: This meat may be served with pilaf, noodles, potatoes, etc.

Category: Armenian Recipes