Recipe Directory: Armenian

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Achot (Views: 3)

ANDREW'S SHISH KEBAB (Barbecued lamb) (Views: 1)

ANOUKH Tea (Mint tea) (Views: 1)

Ararat Home Kadayif (Views: 2)

Armenian Barley and Yogurt Soup (Views: 1)

Armenian Cracker Bread (Views: 2)

Armenian Eggplant Casserole (Views: 3)

Armenian Eggplant Dip (Views: 2)

Armenian Eggplant Supreme (Views: 1)

Armenian Lavosh bread (Views: 1)

Armenian Lentil Soup (Views: 1)

Armenian Nutmeg Cake (Views: 1)

Armenian Potato Salad With Red Onions And Green Pepper (Views: 1)

Armenian Potatoes (Views: 1)

Armenian Pumpkin Stew (Views: 1)

Armenian Rice (Views: 1)

Armenian Salad (Views: 1)

Armenian Sauerkraut-Bulgur Soup (Views: 1)

Armenian Stewed Nettles (Views: 1)

BASTEGH (Thin, dried sheets of fruit juice) (Views: 1)

BASTERMA (Cured spiced meat) (Views: 1)

CLARIFYING BUTTER (Views: 1)

DABGADZ BANIR BOERAG (Fried cheese turnover) (Views: 1)

EPVATZ TSOUG (Baked fish) (Views: 1)

FASSOULIA (Lupia) PIAZ (White kidney bean salad) (Views: 1)

FASSOULIA (Lupia) PLAKI (Dried beans) (Views: 1)

FASSOULIA (Lupia) SALATA (Aghtzan) (String bean salad) (Views: 1)

GELOR ABOUR (Meatball soup) (Views: 1)

HAIGAGAN ABOUR (Armenian Soup) (Views: 1)

HAV ABOUR (Chicken soup) (Views: 1)

HAV YEV PILAF (Chicken and rice) (Views: 1)

HAVOV SERGAHVEL (Chicken with quince) (Views: 1)

HIMAYAG'S SHISH KEBAB (Views: 1)

JAJUKH (Yogurt with cucumbers) (Views: 1)

KADIN BUDU KUFTA (Breaded meat ovals) (Views: 1)

KARPET POROV KUFTA (Stuffed meatballs) (Views: 1)

KEDNAKHNZOR SALATA (Aghtzan) (Armenian potato salad) (Views: 1)

KHABOURGA (Stuffed lamb flank) (Views: 1)

KHANUM BUDU (Fried egg-meat patty) (Views: 1)

KHAVOURMA (Braised beef and lamb) (Views: 1)

KHEMA (chee kufta) (Armenian steak tartare) (Views: 1)

KHEMA (chee kufta) (Armenian steak tartare) (Views: 1)

Kololik (Armenian Soup) (Views: 1)

KORVATZ HAV (Oven-fried chicken) (Views: 1)

Lachmajoune (Armenian pizzas) (Views: 1)

LAHMAJOON (Armenian Pizza) (Views: 1)

LAHMAJOON(shortcut) (Armenian Pizza) (Views: 1)

LAMB ROAST (Views: 1)

LOSH KEBAB (Lamb-burgers) (Views: 1)

MADZOON ABOUR (Yogurt soup) (Views: 1)

MANTI (Small canoe-shaped dough, filled with meat) (Views: 1)

MARASH SALATA (Aghtzan) (Tomato salad) (Views: 1)

Matzdoon Soup (Armenian Yogurt Soup) (Views: 1)

MEAT BOERAG (Meat turnovers) (Views: 1)

MIDIA PILAF (Mussels with rice mixture) (Views: 1)

MOCK MANTI (Macaroni with ground meat and yogurt) (Views: 1)

NOODLES AND CHEESE BAKE (Views: 1)

PAHNJAREGHEN ABOUR (Vegetable soup) (Views: 1)

PANDJAR TOURSHI (Pickled Swiss chard) (Views: 1)

PLAKI (Fish dish) (Views: 1)

SALAMORAH TOURSHI (Views: 1)

SINI KUFTA (Layered casserole, hamburg with cracked wheat) (Views: 1)

SOUJOOKH (Armenian spiced dried sausage) (Views: 1)

TAHNABOUR (Hot yogurt soup) (Views: 1)

TASS KEBAB (Savory lamb or beef) (Views: 1)

TASS KEBAB WITH RICE PILAF (Potted Lamb) (Views: 1)

TOURSHI (Mixed pickles) (Views: 1)

TUTUM RECHEL (Pumpkin preserve) (Views: 1)

TZMEROOG RECHEL (Watermelon rind preserves) (Views: 1)

UNGOUYZOV ANOUSH (Sweet sauce for white rice) (Views: 1)

Vospapur (Armenian Lentil Soup) (Views: 1)

VOSPOV ABOUR (Lentil soup) (Views: 1)

YALANCHY SARMA (Patat) (Stuffed grape leaves) (Views: 1)

YERISHTA (Homemade noodles) (Views: 1)

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ArmeniaFest - Foods & Delicacies

Dine at our Cafe Selection from our Festival Menu Shish Kebab (Khorovadz) A prized entree whenever Armenians gather for a cookout. Tender succulent cubes of beef, chicken or lamb marinated with onions and herbs. You will also find the rib eye and chicken variations on our menu quite tempting. Kofte Kebab This is a special treat that combines ground beef and ground lamb with a special blend of herbs that includes parsley, garlic, onions, and a mix of fresh seasonings to tantalize your taste buds. Dolma (Litsk) You have probably tried (or at least heard) of this one before! This is a delicate mix of cooked rice, onion, and spices, hand wrapped in grape leaves and served cold. It’s finger-licking good! Lahmajun Think of it as an Armenian pizza pie! This meat pie is a favorite in several middle- eastern countries bordering the Mediterranean. The flavors differ by region. The Armenian variety includes seasoned ground beef mixed with fresh tomatoes, onion, garlic, and parsley on a tortilla-like crust. Chorek An Authentic delicacy not to be missed. Try it with Armenian coffee! Don’t forget to take some home!

A Few Armenian Recipes The following are a few of our favorite Armenian recipes from "Annie's Home Cooking" cookbook by Annie Graham. Armenian Shish Kebab Baklava Yogurt Salad Choreg © Photography by Eko Novianto Armenian Shish Kebab 500 g (1 lb.) boneless lamb, beef or pork filet ½ onion, finely chopped 1 T apple cider or wine vinegar 2 T olive oil 2-3 T tomato paste 1 t allspice 1 t chili (red) pepper 2 bay leaves salt and freshly ground black pepper Serves 3 Trim fat from lamb thoroughly, cut into 4 cm cubes and place in a glass bowl. Add onion, vinegar, olive oil, tomato paste, allspice, chili, bay leaves and freshly ground black pepper. Mix thoroughly, cover and marinate in the refrigerator for 6 hours or overnight. Salt should be added after cooking, as it tends to draw out meat juices. Thread meat cubes onto skewers, alternating meat cubes with onion and green pepper pieces if desired. Cook over hot coals for 10-12 minutes, turning frequently to seal the meat. Be careful not to overcook. Sprinkle salt on cooked shish kebab. Serve with pocket bread or rice. Note: Traditionally, Armenian Shish Kebab is served with skewers of grilled tomatoes. Raise the grid and cook over hot coals, being careful not to burn them. Remove from skewers and serve with cooked meat.

How to Make Green Bean Casserole

Ingredients
Serves 6

* 1 1/2 bag frozen French-cut style green beans
* 1 can (10 oz) Campbells Cream of Mushroom soup
Note: Use Campbells Cream of Mushroom. I've found that the generic isn't as good in this recipe.
* 1/2 cup milk
* 1 1/3 cups French fried onions

Directions
Defrost the frozen beans in the microwave.

Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish.

Stir in beans and 2/3 cup of the fried onions.

Reserve the rest for later.

Bake for about 20 to 25 minutes at 350F.

Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Options: You can add more French fried onions, if you love them, but remember, they're pretty fattening! ;)

How to Make Yogurt

Get a carton of regular plain yogurt with live cultures.

Heat 1 quart of milk to 185 degrees, and then let it cool down to about 110 and stir in 3 tablespoons of the yogurt.

Pour the mixture into a thermos bottle. You can also pour it into a jar and set the jar in a cooler filled with hot water.

Let it sit for about 6 hours.

When it starts to curd, stick it in the fridge and eat after it had some time to cool and solidify. It will keep for a few days in the refrigerator.

How to Make a Meat Rub

You may have noticed a wide variety of "dry rubs" available at grocery
stores and specialty food stores lately. These fragrant combinations of
herbs and spices add texture, color, and, of course, flavor to everything
from steaks to chicken. Sometimes though, the commercial rubs are very
salty and many contain MSG, which may give some people a headache.
So why not try to make your own dry rubs with whatever herbs and
spices you have in your pantry or spice rack?

Try this basic rub which is enough for about 10 steaks.

Basic Steak Rub

1 tsp. chili powder

1 tsp. salt

1 tsp. garlic powder

2 tsp. paprika

3 tsp. cinnamon

4 tsp. brown sugar

2 tsp. oregano

3 tsp. ground cumin

Combine the ingredients in a large, shallow baking dish. Place one
steak in the dish and gently pat it down to coat the bottom side of the
meat with the rub. Flip the steak over to coat the other side. Gently rub
the mixture into both sides of the meat.

Repeat the process for each steak. Let the steak rest for about an hour
or so, coated with the rub, then grill as usual once the steaks are at room
temperature.

NOTE: Throw away any of the leftover rub that came into contact with the
raw meat.

Serving the Steaks: Serve steaks without steak sauce since it will
overpower the rub and you will only taste the steak sauce.

OTHER HERBS & SPICES TO TRY IN RUBS:

Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard,
celery salt, red pepper flakes, Chipotle powder, etc. - experiment until
you get just the right combination of ingredients for your version of the
perfect rub.

Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which offers a unique line of "heavenly gourmet mixes" for
sale at http://www.threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.

How to Make Baked Chicken

Chicken is one of the quickest and easiest dinners to make. Plus, it is an inexpensive source of protein. So many moms have never learned how to make chicken or even simple baked chicken. Here's some recipes to show you how to make easy baked chicken recipes.

Baked Chicken Recipes

A package of skinless, boneless chicken can be used in hundreds of different ways. Deciding to have chicken for dinner is only the first step.

I'm going to share with you a few easy ideas for baked chicken I've used before, but keep in mind these are very simple ideas. Check your cookbook for more detailed and complicated recipes.

Chicken & Garlic

4 Skinless, boneless chicken breasts
About 1 stick of butter
Garlic, chopped
1 Jar sliced mushrooms

Arrange chicken in baking dish. Cut butter in slices and arrange on top of chicken evenly. Add garlic and mushrooms. Cook at 400* for about 45 mins.

Cheesy Chicken

2 Skineless, boneless chicken breasts
Garlic, chopped
1 Jar Sliced mushrooms
1 can cream of chicken soup
1 can of corn

Place chicken in baking dish, arrange rest of ingredients on top. Cook at 400* for about 45mins

These are just 2 recipes I've used, the second being a "throw together" meal when I only had one piece of chicken left. It proved to be better with another piece later on, but it showed me you can add just about anything that sounds good to a chicken meal. You can also try a number of marinades from the store, either letting the chicken sit over night or adding the marinade to the chicken as it cooks.

Good luck!

How to Make a Pie

The most difficult thing about pie making, has to be in the crust. The choice of lard or shortening is often a personal one of the baker, as is the manner in which the dough is mixed, with a fork, or by hand.

A standard pie crust recipe would be to take two cups of all-purpose flour, 1/2 teaspoon of salt, and cut in one cup of shortening with a pastry cutter or two knives. Blend until you have a mixture the size of large peas.

Beat together, 3/4 cup of water, one egg, and two teaspoons of white vinegar. Pour as evenly as possible over the flour and shortening, then mix with a fork until it is completely moistened. This is where some people prefer to do the blending by hand.

Divide in half, and knead very slightly, then turn the ball of dough out on a floured surface and flatten it into a four inch circle. Dust your rolling pin with flour, then begin working the dough from the center outwards, using smooth, even strokes.

To transfer the dough from the counter or board to the pie plate, lift one edge with a spatula, and lay it carefully over the rolling pin, then loosely roll it up, move your pin over the plate, and unroll it right into the pan. Use fingers to gently press down into the plate. Once the dough is flat against the surface, you can take a butter knife and work around the rim, cutting off the excess.

If this is a single crust pie, you can flute the crust now, or wait until the filling is added and do it after the top crust is on. Two crust pies need to have the layers pinched together, and fluting accomplished this while giving it the "professional" look. Just place your thumbs side by side, pointing in the center of the plate, press down, and move them together, creating a ridge between the two thumbs. Move over one thumbprint and repeat until whole crust is done.