Read e-book online Adventures in Armenian cooking PDF

By Donald Forgue, Shirley Setian, Liz Setian, The Cookbook Committee

Choice of over two hundred Armenian recipes, from appetizers (meza) via truffles (anousheghen). Compiled for the advantage of St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts. identify of contributor seems to be subsequent to every recipe.

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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 1½" 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.

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. PATLIJAN (Sempoog) KUFTA -Anahid Merigian (Eggplant meatballs) 1½ lbs. beef or lean lamb 2 cups eggplant, pared, chopped 2 tbsp. bread crumbs 1 egg, slightly beaten 1 clove garlic, crushed ½ cup onion, chopped 1 tbs. dried parsley flakes 1 tsp. salt pinch of pepper 1 cup plain tomato sauce ½ cup water ½ tsp. prepared mustard Combine beef or lamb with eggplant, onion, garlic, crumbs, eggs, parsley, salt and pepper.

Brush with 1 beaten egg mixed with 1 tbsp. canned milk and 1 tsp. olive oil all over top. Bake at 350F approximately 15-20 minutes, until golden brown. *NOTE. Other cheese nay be substituted. May be eaten hot or cold. Makes 24 pieces BANIR, SPANAGH, YEV YERISHTA Vart Hachigian (Cheese, spinach, noodle casserole) 4 tbsp. butter or margarine 4 tbsp. flour 1 tsp. salt 1/8 tsp. pepper 2 cups milk ½ lb. American cheddar cheese, shredded 2 cups cooked med. wide noodles 2 cups cooked spinach. chopped and drained Make cream sauce by melting butter in double boiler.

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Adventures in Armenian cooking by Donald Forgue, Shirley Setian, Liz Setian, The Cookbook Committee


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