Recipe ingredients and directions:
� cup rice (long-grained)
2 cups water
3 eggs
1 lb. ground lamb or beef
1 tsp. parsley, minced
salt, pepper to taste
Cook rice and water together until rice is tender. Drain. Mix rice, 1 egg, meat, parsley,
salt and pepper.
Knead well. Shape into patties. Dip each patty into remaining two beaten eggs. Fry each
patty in skillet of shortening of �" depth.
Serves 4
Category: Armenian Recipes
Recipe ingredients and directions:
2 sm. onions, chopped
� cup med. bulghour
� cup parsley, chopped
1/3 cup rice
� tsp. paprika
1 lge. lamb flank or breast of lamb
� tsp. dill
salt, pepper to taste
Mix all ingredients, except flank, together in bowl
Open flank, wet, salt and stuff. Sew together to close. Put in frying pan with water to
half-cover and cook until about half done (approximately one-half hour).
Remove from pan and put in roasting pan. Sprinkle with paprika and bake in 325.to 350 degree
oven about 1� hours.
Serves 4
Category: Armenian Recipes
Recipe ingredients and directions:
8 large unpeeled potatoes, boiled
3 stalks celery, chopped fine
2 large onions, chopped fine
1 green pepper, chopped fine
1/2 cup parsley, minced
1-1/2 tsp. mint, minced
2 tbsp. lemon juice (or to taste)
4 tbsp. salad oil
salt, blk. pepper to taste
Sprinkle salt on onion, let set for awhile, then rinse and squeeze dry. Peel potatoes after
thoroughly cooked and dice. Mix remaining ingredients with potatoes. May be prepared ahead
of time. Flavor improves.
Serves 10-12.
Category: Armenian Recipes
Recipe ingredients and directions:
Ingredients for outside layer:
1� lbs. ground leg of lamb not too lean, ground twice
2 cups fine bulghour (cracked wheat)
1 egg sized onion, minced
1 tbsp. crushed, dry parsley flakes
� tsp. blk. pepper
� tsp. red pepper
1 tbsp. salt
Filling:
1 lb. lamb patties or ground lamb (shoulder preferred)
2 cups onions, finely chopped
� cup fresh parsley, minced
1 tsp. basil
1 tsp. salt
pinch of blk. pepper
pinch of red pepper
Saute meat for filling in frying pan until all moisture is evaporated. As meat starts to brown
in its own fat, add onions and cook until softened and slightly golden colored. Add parsley,
basil, salt and pepper. Stir and re move from heat and let cool at least one hour in a cool
place.
Outside layer:
Mix onion, parsley, peppers and salt together and crush with fingers. Add this mixture to ground
lamb and cracked wheat and mix thoroughly. Start adding a little water at a time (approx. 1 cup
will be used) and knead mixture about 5 or 10 minutes until it becomes soft and sticks
together well. Make balls the size of a medium egg (about 25).
Working with one kufta at a time, make an indentation in center of each ball with index finger
and keep pressing round and round to make a round opening with a thin wall. Place a
heaping teaspoon of filling inside each opening and gently close opening, sealing well,
smoothing surface and moistening fingers with water as you work.
After all kuftas are completed, boil 2 quarts water or lamb broth with 1 tsp. salt in a 4 quart
saucepan. Drop kuftas into boiling liquid 12-13 at a time. When liquid starts to boil again,
cook for 10 minutes. The kuftas will rise to the top when they are done. If needed, add
more liquid for second batch.
Serves 5-6
Category: Armenian Recipes
Recipe ingredients and directions:
1� lbs. lamb, ground twice
4 oz. dry sherry
� cup parsley, minced
2 tbsp. short-grain rice
1 lge. onion, chopped
salt, pepper to taste
2 beef bouillon cubes
2 tbsp. lemon juice
3 eggs, beaten
� cup bread crumbs
4 tbsp. butter
Combine lamb, sherry, parsley, rice, onion, salt and pepper, and mix well. Shape into
slightly flattened ovals.
In saucepan, put 4 cups salted water, bouillon cubes and lemon juice. Bring to boil. Put
kuftas in pan and simmer for 20 minutes. Take kuftas out and drain well.
Roll in beaten eggs and bread crumbs and fry in butter over low heat in skillet until well
browned.
Serves 6
Category: Armenian Recipes
Recipe ingredients and directions:
2-1/2 cups peeled, diced cucumbers
2 cups yogurt
1 tsp. crushed mint leaves
1 tsp. salt
1 small clove garlic-crushed
2 or 3 ice cubes
Blend all ingredients and chill in refrigerator until serving time.
Serves 3-4
Category: Armenian Recipes
Recipe ingredients and directions:
1 leg of lamb, boned and cubed (l"-l�" cubes)
6 – 8 whole green peppers, cut in half and deseeded
6 -8 whole red tomatoes
1 med. eggplant, cut in 1�" cubes
2 lge. onions, sliced and coarsely chopped
� bunch fresh parsley, cleaned and chopped
salt, pepper to taste
1 tsp. red pepper (opt.)
juice of 1 lemon
When cubing lamb, cut out all gristle, leaving a little bit of fat (not skin). Mix meat with
parsley, onions and pepper. Cover bowl and refrigerate overnight.
Three or four hours prior to barbecuing, add lemon juice and mix well. The salt is added
just before skewering meat.
Place meat on skewer (not too tight) . Green peppers, tomatoes, and eggplant are placed on
separate skewers. Do not combine vegetables on same skewers because each one cooks at a
different rate. Remaining onions and parsley may be used as garnish.
Place all skewers on a hot charcoal grill turning often to cook evenly. Lightly oil all
vegetables with a pastry brush while cooking to prevent them from burning. After 15 minutes
remove one piece of meat from skewer and cut in half so as to test to see if well done.
After shish kebab and vegetables are cooked, remove from skewers into large roasting pan.
Serve immediately to insure the utmost of quality and flavor.
1 pound of bone-in lamb will serve one adult.
Category: Armenian Recipes
Recipe ingredients and directions:
� uncooked chicken, cut up in serving pieces
2 tbsp. sugar
2 lge. quince, remove seeds and cube
1 tbsp. caramelized sugar (see below)
Fry chicken in 1� tsp. shortening in 4 quart saucepan. Cover chicken with quince and sugar.
Add � cup water. Cover and simmer for � hour.
Caramelized sugar:
� cup sugar
1 cup water
Cook together until brown (caramelized). Do not overcook, to avoid bitter taste. May
be saved for future use.
Serves 4
Category: Armenian Recipes
Recipe ingredients and directions:
3 to 3� lb. chicken, cut up
� cup olive oil
2 onions, chopped
2 cloves garlic, mashed
1 cup rice
2 tbsp. tomato paste, mixed in 3 cups water
� cup parsley, chopped
salt, pepper to taste
Brown chicken pieces in hot olive oil in large skillet with cover. Brown onions and garlic.
Lower heat, add rice and tomato paste which has already been mixed with water. Add seasonings,
stir and simmer over low heat (approximately 45 minutes) covered, until chicken
is tender.
Serves 4-6
Category: Armenian Recipes
Recipe ingredients and directions:
Necks, backs, wings and giblets from 2 chickens
1 pkq. dry onion soup mix
1/2 cup rice
2 cups egg noodles
3 chicken bouillon cubes
1-1/2 qts. water
Simmer chicken in water covered for 1 to 2 hours or until the meat falls away from the
bones. Strain the broth to remove all the bones Put broth and all ingredients in a
saucepan and simmer until noodles are tender. Take meat off the bones and add to the soup.
Heat and serve.
Tastier if served the following day.
Serves 4
Category: Armenian Recipes
Recipe ingredients and directions:
2 cups chicken broth
1/2 cup vermicelli
2 cups water
1 tsp. salt
1 egg, beaten
2 tsp. lemon juice
4 tbsp. water
Beat egg, lemon juice and water. Set aside.
Bring broth and water to a boil. Add vermicelli and salt. When cooked, turn heat low.
Spoon 4 tablespoons broth into egg mixture, stirring all the time until you get a hot
mixture. Now reverse the process. Slowly add the watered down egg mixture into the
broth. Stir constantly taking care that broth does not curdle. Turn off heat. Serve hot.
Serves 3-4
Category: Armenian Recipes
Recipe ingredients and directions:
1 lb. hamburg
2 tbsp. tomato sauce (opt.)
1/4 cup bulghour
1/2 tsp. salt
With a little water mix hamburg, bulghour and salt together. Wet hands and form into
little balls. Pour a can of chicken broth in a sauce pan, add one can of water and 2 tbsp.
of tomato sauce. Bring to a boil and drop in the meat balls.
Cook 1/2 to 3/4 of an hour.
Serves 4 to 5
Category: Armenian Recipes
Recipe ingredients and directions:
FASSOULIA (Lupia) SALATA (Aghtzan) Cora Soukiasian
(String bean salad)
1 can green string beans, drained
1 onion, diced
1 tsp. paprika
1/2 clove garlic, chopped fine
1/4 tsp. salt
1/8 tsp. pepper
1 sm. tomato, chopped (opt.)
1/2 tsp. mustard
5 tbsp. vinegar
2 tbsp. sugar
4 tbsp. salad oil
Place beans and onions in bowl with garlic. Combine sugar, paprika, salt and remaining
ingredients in bowl. Add vinegar and oil, pour over beans and toss.
May be served hot or cold.
Serves 8-10
Category: Armenian Recipes
Recipe ingredients and directions:
1 cup California small white beans
1/4 tsp baking soda
l diced carrot
3/4 cup minced parsley
3 cloves garlic, minced
1/2 cup olive oil
4 tbsp. canned tomatoes
1 tsp. tomato paste
salt, pepper to taste
Soak beans overnight. Cover beans with water and bring to a boil. Add a 1/4 teaspoon baking soda.
After water cones to a second boil, add 1 cup cold water. Simmer for about 20 minutes without
cover Drain the water and put fresh water to cover beans and add all ingredients. Bring
to a boil, then lower to simmer for 25 minutes or more
Test to see if bean is well cooked.
Serves 10- 12
Category: Armenian Recipes
Recipe ingredients and directions:
1 1 lb.-4oz. can large white kidney beans (Cannellini)
1 cup fresh parsley, chopped (Dill may be added)
1 tomato, cut in wedges
1 med. to lge onion (1 cup chopped scallions may be used)
salad oil
lemon juice
salt, pepper to taste
1/2 green pepper, sliced into rings
Drain beans. *Cut onion in half, then lengthwise into slivers. Salt and let stand half hour.
Rinse, drain and pat dry. Combine beans, onions, parsley and chill. .When ready to
serve add tomato wedges, oil, lemon juice, salt, pepper and garnish with pepper rings.
Serves 4 – 5
Note: May be used as a salad, side dish or appetizer.
*This process is to take the bite out of the onion.
Category: Armenian Recipes
Recipe ingredients and directions:
2 lbs. Haddock fish (or your choice)
2 green peppers, sliced
2 onions, sliced
1 clove garlic, minced
2 tbsp. lemon juice
salt, pepper to taste
2 tsp. curry powder
� cup olive oil (or subst.)
� cup parsley, chopped fine
1 qt. canned or fresh tomatoes
Wash fish and lightly salt and pepper. Lay out in baking pan. (preferably Corning Ware
roaster) Put aside for a few minutes until you cook your sauce.
Put oil in saucepan. Saute garlic, onions, peppers until transparent. Add crushed tomatoes.
(Blend if you have a blender). Salt and pepper to taste. Add lemon juice, curry powder and
cook for about 10 minutes. Add parsley, cook another minute and pour over washed fish. Bake
at 350o until the fish draws most of the sauce.
Serve with rice pilaf.
Serves 4
Category: Armenian Recipes
Recipe ingredients and directions:
Dough:
3 cups flour
1 egg
1 cup water
� cup veg. oil
� tsp. salt
Filling:
1 lb. Muenster cheese, cut in small pieces (2 varieties of cheese may be mixed and substituted)
� cup minced parsley
salt, pepper to taste (mix filling together thoroughly)
Mix all dough ingredients together and knead. Divide into two balls, cover, and set aside � hour
Roll out each ball into circles 1/8" thick Using plastic bowl of 4" to 5" diameter,
cut out rounds of dough from larger circles.
Place 1 tablespoon filling on center of each round. Bring edges together to form turnover
and press edges with fingers to seal. in deep hot fat until golden brown, turning over to
brown both sides.
Serves 25 to 30
NOTE: Occasionally some dough may be left over. These pieces may be fried plain and served
with sugar or syrup.
VARIATION: 1 small onion minced or 2 or 3
stalks of scallions minced may be added with � teaspoon red pepper to filling.
Category: Armenian Recipes
Recipe ingredients and directions:
Put 1 pound of butter in saucepan. When melted, skim foam and then pour off butter (Liquid)
into bowl. Discard sediment.
Note: One pound (2 Cups) of unclarified butter equals 1-1/2 to 1-2/3 cups clarified butter.
Category: Armenian Recipes
Recipe ingredients and directions:
1 slice of beef (about 2 lbs.)
� 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
� tsp. red pepper (opt.)
� tsp. salt
� tbsp. blk. pepper
� tbsp. kimion (cumin)
� 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.
Category: Armenian Recipes
Recipe ingredients and directions:
2 qts. applesauce
1/4 cup sugar
1 qt. l00% grape juice
2-1/4 cups flour
Place applesauce into 4-quart saucepan. Blend small amount of flour (1/2 cup) in 1 cup of
grape juice in jar and shake. Put through strainer into applesauce. Repeat process until all
flour and grape juice is used up. Blend. Bring to a boil stirring constantly until mixture
thickens. Add sugar and stir while boiling for 1 minute. Remove from heat. Place 4 sheets of
newspaper on table with 3O"x30" wide cotton sheet of cloth on top. Pour 1/2 mixture on one sheet.
Spread evenly with long, butcher knife. Repeat the same with rest of mixture. Let set on table
for 7 hours then hang cloth by edges for 5 hours. Then turn cloth and hang by opposite end and leave
overnight. Check after 12 hours to see if completely dry. Peel off by dampening back of sheet of
cloth which is face down on table. Stretch four sides to loosen. Turn over and peel bastekh from
cloth starting from one end. Cut bastekh into desired pieces. Arrange pieces on clean cloth one
layer at a time folding cloth over each layer. Store in refrigerator in plastic bag.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Stewed Nettles
for 4
1 1/2 tsp butter
1/2 lb lamb or beef bones
freshly ground black pepper
salt
12 oz nettles (or any leafy spring greens; beet greens,
spinach, etc)
1/2 cup yogurt-garlic sauce (below)
Heat butter in a large skillet and add the bones. Cover & cook over
medium heat, turning occasionally, until well browned on all sides.
Add 1 cup water, 1/2 tsp pepper, and a pinch of salt, and simmer,
uncovered, 10 mins. There should only be about 1-2 Tb thick
intensely flavored meat juices left in the skillet. Discard the
bones.
Instead of the bones, use 1 cup degreased meat stock, boil down to
2 Tb. or use a reduced mushroom stock for a vegetarian dish.
Meanwhile, wash, stem, and drain the greens. Cook, covered, in a
saucepan until wilted, about 5 mins. (NOTE: hard, acrid greens
should be blanched awhile in plenty of boiling water.) Immediately
drain and refresh under cold running water. Squeeze dry & roughly
chop. Reheat the reduced juices. Add the greens and cook gently,
stirring, 5 mins. Season with salt and pepper to taste. Pile the
greens onto a shallow serving dish, mound the yogurt sauce in the
center, and serve warm or at room temperature.
Yogurt-garlic sauce
makes 1 cup
16 oz plain, low-fat yogurt, drained to 1 cup (I use a coffee cone
with a filter – it should take 3 hours or more) about 1/4 cup water
1 or more cloves garlic, peeled pinch coarse salt
Place the drained yogurt in a shallow bowl. Use a fork to whisk in
the water gradually until creamy and smooth. Crush the garlic with
the salt and add to the yogurt, beating until smooth. If the sauce
is acrid, add a pinch of sugar. Let mellow at least 1 hour before
using.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Sauerkraut-Bulgur Soup
Yield: 4 servings
1 small onion, chopped
1/4 cup butter
2 3/4 cups sauerkraut
1/4 cup tomato puree
1 large russet potato, diced
1/2 cup bulgur, fine grade
2 quarts rich chicken or veal stock
salt
pepper
sliced green pepper
parsley
In 5-quart pot, saute onion in butter until golden. In bowl, soak
sauerkraut in water, drain and chop. Add to onions and cook until
done, adding water if mixture gets too dry. Add tomato puree.
Saute5-7 minutes. Add potatoes, bulgur and stock and cook 15 minutes.
Season to taste with salt and pepper. Garnish with slight green
pepper and parsley.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Salad
3 cucumbers, peeled and cut in 1/2 " cubes
16 red radishes, sliced
1 cup chopped celery
16 black olives, especially Greek Kalamata olives
3 Tbsp pistachio nuts, chopped (or walnuts)
1/2 cup olive oil
1 cup vinegar
2 Tbsp lemon juice
1 teaspoon salt
Mix the dressing and toss with the salad. Chill before serving.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Rice
4 tbsp butter or margarine
1 cup uncooked rice
2 oz uncooked thin egg noodles (a handful or two)
2 cups chicken stock
basil to taste
Different Version
1 tbsp unsalted margarine
1/3 cup uncooked thin egg noodles
1/2 cup uncooked long-grain rice
1 1/4 cups low-sodium chicken broth
1/8 tsp black pepper
In a medium-sized saucepan melt the butter or margarine. When
bubbly, add the egg noodles and stir until browned, about 2 minutes.
Add the rice and cook about 3 more minutes.
Add the chicken stock/broth and spice and bring to a boil. Reduce
to a simmer and cover. Cook for 20-30 minutes until rice is done,
stirring occasionally. Allow to sit for a few minutes before
serving. Serves four.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Pumpkin Stew
1/2 tsp coriander seeds
1/2 tsp cardamom seeds
1/2 tsp gnd cinnamon
1 tsp cumin seeds
1 clove
2 Tbs vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth
1 large pumpkin, about 5 pounds, cleaned
1 cup uncooked Basmati rice
1/2 tsp salt
1 tsp freshly ground pepper
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves
Combine coriander, cardamom, cinnamon, cumin and clove in a spice
mill or coffee grinder. Grind until smooth. Set aside. Head a
tbs of oil in large, heavy-bottom saucepan. Add the lamb in one
layer. Sprinkle with the spice mixture. Seer over medium heat
until lightly browned, about 3-5 minutes. Remove the lamb from
the pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently,
until translucent, about 5 minutes. Add the carrots, celery root,
tomatoes, and acorn squash. Add the broth. Return lamb to the
pan. Partly cover and gently simmer until the lamb is tender,
about 1.5 to 2 hours. Season with salt and pepper.
Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on
a baking sheet. Brush the outside with the remaining oil. Bake
until tender, about 45 to 60 minutes. Cook the rice according to
package directions, set aside.
To assemble, place the pumpkin in a serving dish. Fill with the
lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew
from the pumpkin over the rice. Garnish with coriander and parsley.
Serve immediately. Yield: 4-6 servings.
Category: Armenian Recipes
Recipe ingredients and directions:
ARMENIAN POTATOES
750 g old potatoes, peeled thinly and diced
3 tblsp tomato paste
1/4 cup water
4 cloves garlic, very finely chopped
1 tsp salt
1/2 tsp paprika
1/4 cup oil or less
1 cup finely chopped parsley
Place in a casserole dish and bake at around 375F for 45 minutes
or until the potatoes are tender.
Notes: We had it with some small lamb roasts (these are cut from
the rump and weight about 7 ounces) which I patted dry, then rubbed
with a mix of herbs and spices and barbecued till medium rare then
sliced thinly. We also had some al dente whole baby green beans.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Potato Salad With Red Onions And Green Pepper
Serves 8 to 12
3 pounds red-skinned potatoes
1 medium red onion, thinly sliced and separated into rings
1 green pepper, seeded and finely chopped
3 Tablespoon minced fresh parsley
juice of 1/2 lemon
1/3 cup olive oil
salt, pepper and cayenne pepper to taste
Boil potatoes in their jackets until barely tender. Cool enough
to handle, cut into generous bite-size pieces while still warm.
Place potatoes in a large salad bowl along with onion rings and
green pepper; mix well. Add parsley and lemon juice; carefully
toss again. Dribble oil over the vegetables and season to taste
with salt, pepper and cayenne pepper; toss and set aside for several
hours for salad ingredients to mellow. If refrigerated, bring to
room temperature before serving.
Note: Goes well with roasted lamb, chicken or simple fish recipes.
Category: Armenian Recipes
Recipe ingredients and directions:
Armenian Nutmeg Cake
2 cups firmly packed brown sugar
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
125g butter
1 cup milk
1 egg, beaten
1 tsp nutmeg
1/2 cup walnuts, chopped
Combine sugar,and sifted flour, baking powder, and salt. Rub in
butter until mixture resembles fine breadcrumbs. Press half the
mixture into a well greased 20cm square pan. Dissolve baking soda
in milk, add egg and nutmeg and pour over remaining sugar and flour
mixture. Mix well, then spoon into pan on top of pressed in mixture.
Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour.
Allow to stand 15 minutes before turning out on to a wire rack to
cool.
Category: Armenian Recipes