The Armenian Recipe Section is dedicated in honor of the Barsoumian Family

WENDY'S ARMENIAN CRACKER BREAD -PAHTZ HATZ-

INGREDIENTS:

2 cups water - tepid
2 tsp. salt
1 yeast cake
5 cups flour
1/2 cup canola oil or "parve" margarine

DIRECTIONS:

Melt the "parve" margarine or use the canola oil. Combine water, salt, yeast cake, "parve" margarine &/or canola oil. Add flour and knead thoroughly until smooth. Divide into 10 balls and set aside for ½ hour.
Roll each ball of dough into circle as thin as you can with 1" dowel type rolling pin.

Bake about 1" above the bottom heat of preheated 500 degrees Farenheit oven on an inverted preheated cookie sheet.

YIELDS: 10 breads

 

 

"NORAIR'S" SHREDDED PASTRY WITH WALNUT FILLING 'DAIRY'

INGREDIENTS:

2 cups sugar
1 1/2 cups water
1 tsp. lemon juice
2 cups finely chopped walnuts
2 tbs. sugar
2 tsp. ground cinnamon
1 lb. shredded pastry (tel khadayif)
3/4 cup melted sweet butter (for 'parve' recipe replace with "parve" margarine)

DIRECTIONS:

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.

 

GUY'S YOGURT AS AN APPETIZER 'DAIRY'

INGREDIENTS:

4 cups yogurt
1 cloves crushed garlic
1 tbs. olive oil
1 tsp. minced fresh mint
salt to taste

DIRECTIONS:

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.
NOTE: Serve as a dip with crackers, Armenian pita bread

MAX'S STUFFED GRAPE LEAVES

INGREDIENTS:

3 pounds onions, chopped ( approx. 10 cups)
1 cup olive oil
1 cup long grain rice
2 tbs. minced parsley
1 tbs. sugar
2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. ground allspice (obtainable at mid-east stores)
1/2 cup pine nuts
1 tomato peeled and finely chopped
1 tbs. tomato paste
21/4 cups water
juice of 1/2 a lemon
1 jar grape leaves (12 oz)
Garnish: parsley sprigs lemon wedges

DIRECTIONS:

In a large skillet saut? 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 platterwith sprigs of parsley and lemon wedges.

 

JOSEPH'S STUFFED CABBAGE

(Dolma)

INGREDIENTS:

8 baby eggplants - 4 inches in length, sprinkle of salt
1 recipe Meat and Rice Stuffing ( see stuffing for Dolma -**below**-)
2 canned tomatoes, crushed
4 cloves of garlic
1/2 tsp. salt
1 cup vegeteble &/or chicken consumme or water
2 tbs. melted 'PARVE' margarine

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.

 

MARAL'S MEAT & RICE STUFFING

INGREDIENTS:

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

DIRECTIONS:

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. But due to adherence of Kosher Dietary Laws - the mixture of milk(dairy) products and meat are prohibited in this recipe.]]

 

ARA'S STUFFED GRAPE LEAVES -DOLMA -

INGREDIENTS:

1 jar (12 oz) grape leaves [the best 'kosher' ones are from California
1 recipe Meat and Rice Stuffing ( see stuffing for Dolma - **above**-)
1/2 juice of 1 lemon
2 cans canned tomatoes, crushed
1/2 tsp. salt
1 cup broth or water

DIRECTIONS:

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.

 

JOSEPH'S STUFFED CABBAGE

(DOLMA)

INGREDIENTS:
1 cabbage weighing 3 pounds
1 tbs. salt
1 recipe Meat and Rice Stuffing ( see stuffing for Dolma -**above**-)
1/2 juice of 1 lemon
1 tbs. sugar
8 oz. tomato sauce

DIRECTIONS:
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

 

MAMA'S TABOULE ARMENIAN STYLE

INGREDIENTS:

2 big tomatoes
1 green bell pepper
1 red bell pepper
1 medium size onion
1/4 cup bulghur
onion, to taste
salt, to taste
olive oil, to taste
parsley and garlic to taste
vinegar or lemon, to taste
lettuce leaves to garnish

DIRECTIONS:

A. Pre-Soak bulghur for 1 hour in a cup of water to soften it up.
B. Dice all the ingredients,
C. Mix with bulghur in a bowl and spice to taste, with salt, olive oil & vinegar.

YIELDS: 6 servings.