WHEAT SALAD
(TABOOLEH) |
| Place
cracked wheat in bowl, stir in cold water and refrigerate for one hour. Remove from
refrigerator and add remaining ingredients, reserving one quarter cup of the olive oil.
Mix all together until well blended. Refrigerate at least one hour. Just before serving,
stir salad again, adding reserve olive oil. Serve tabooleh in a deep bowl, garnished with
romaine lettuce leaves and with pitah bread. |
2 cups cracked wheat, fine
1 cup ice cold water
2 cups minced fresh parsley
1 cup finely chopped scallions
3 tablespoons minced fresh or
1 tablespoon crushed dried mint leaves
4 medium tomatoes, chopped
3/4 cup lemon juice
1 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper |
EGGPLANT DIP
(BABAGHANOOSH) |
| Wipe
eggplant and roast on top of stove over low flame, turning until skin chars, about fifteen
minutes. (Alternate method is to place eggplant in a baking dish and broil about two
inches from flame. Turn to broil on all sides.) Eggplant will collapse. Slit eggplant
lengthwise and place in colander cut side down to drain out bitter juices. When eggplant
has cooled, peel it and discard any large seeds. Mash pulp to a smooth puree. Add
remaining ingredients and mix gently. Taste to correct seasoning, then refrigerate. Serve
in a shallow dish garnished with sprigs of parsley. Note: You can serve with tomatoes
and green onions |
1
large eggplant, about one pound 1
cup sesame seed paste
1/4 cup lemon juice
3 cloves garlic, mashed
1 teaspoon salt
3 tablespoons olive oil
Garnish: Springs of parsley |
YOGURT AS AN
APPETIZER
(KAMVADZ MADZOON) |
| 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. Serve as a dip with crackers, Armenian pitah bread.. |
4
cups yogurt 1 cloves crushed garlic
1 tablespoon olive oil
1 teaspoon minced fresh mint
salt to taste |
CHICK PEA APPETIZER
(HOMOS) |
| Pour
contents of can into blender. Blend at least ten minutes until well creamed. Mash the
garlic with the salt then add along with the remaining ingredients to the blender and
blend another five minutes. Pour into a shallow serving bowl. Sprinkle with additional
olive oil parsley. Serve as a dip with Armenian pitah bread. You can serve with green
onion, radish and tomatoes. |
1
can (20 oz) chick peas
3 cloves garlic
1/2 teaspoon salt
1/4 cup sesame seed paste
1/4 cup lemon juice
2 tablespoons olive oil |
STUFFED GRAPE LEAVES
(YALANCHI) |
| In a
large skillet sauté 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 platter with
sprigs of parsley and lemon wedges. |
3
pounds onions, chopped (about 10 cups)
1 cup olive oil
1 cup long grain rice
2 tablespoons minced parsley
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 cup pine nuts
1 tomato, peeled and finely chopped
1 tablespoon tomato paste
21/4 cups water
juice of half a lemon
1 jar grape leaves (12 oz)
Garnish: parsley sprigs lemon wedges |
MEAT& RICE
STUFFING
(DOLMA MITCHOOG) |
| 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. |
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 |
STUFFED EGGPLANTS
(DOLMA) |
| 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. |
8 baby
eggplants, 4 inches in length, sprinkle of salt
1 recipe Meat and Rice Stuffing ( see stuffing for Dolma)
2 canned tomatoes, crushed
4 cloves of garlic
1/2 teaspoon salt
1 cup broth or water
2 tablespoons melted butter |
STUFFED GRAPE LEAVES
(DOLMA) |
| 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. |
1
jar (12 oz) grape leaves 1 recipe
Meat and Rice Stuffing ( see stuffing for Dolma)
1/2 juice of lemon
2 canned tomatoes, crushed
1/2 teaspoon salt
1 cup broth or water |
STUFFED CABBAGE
(DOLMA) |
| 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. |
1
cabbage, 3 pounds 1 tablespoon salt
1 recipe Meat and Rice Stuffing ( see
stuffing for Dolma)
1/2 juice of 1emon
1 tablespoon sugar
8 ounces tomato sauce |
| LAYERED PASTRY WITH WALNUT
FILLING (PAKHLAVA) |
| Boil
together two cups sugar and water ten minutes and add lemon juice the last few minutes.
Shut flame and set syrup aside to cool. Combine walnuts, cinnamon and three tablespoons
sugar in a small bowl and set aside. Melt the butter and brush some in a 9xl2-inch baking
pan. Layer half the phyllo dough in pan, brushing every other sheet with melted butter.
Trim edges and scatter between layers. Spread walnut filling evenly over top and continue
with remaining sheets. Brush each sheet with butter. Reserve leftover butter. Refrigerate
pan for thirty minutes or ten minutes in freezer. Remove pan and with a sharp knife cut
pastry in diamond shapes. Bake in preheated 350 degree oven fifteen minutes. Reheat
leftover butter. Pull pan half-way out of oven, spoon some hot butter over each diamond,
lower temperature to 300 degrees and bake additional hour, or until a light gold in color.
Remove from oven, cool ten minutes, then spoon cooled syrup over each diamond. Repeat
until most of syrup is used. Reserve leftover syrup to serve with pakhlava. |
2
cups sugar 3 tablespoon sugar
11/2 cups water
1 teaspoon lemon juice
11/2 cups finely chopped walnuts
1 teaspoon ground cinnamon
11/2 cups sweet butter
1 pound phyllo dough |
SHREDDED PASTRY WITH
WALNUT FILLING
(TEL KHADAYIF) |
| 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. |
2
cups sugar 11/2 cups water
1 teaspoon lemon juice
2 cups finely chopped walnuts
2 tablespoons sugar
2 teaspoons ground cinnamon
1 pound shredded pastry (tel khadayif)
3/4 cup melted sweet butter |
Kibbeh bil sanieh
(Kibbeh on a tray) |
|
First part:
Make sure the meat is grinded several times and made smooth with little
bit of salt.
Grate and pound the onion with salt and pepper separate from meat.
Mix the onion and the meat together and grind or pound again, adding 1
or 2 tablespoons cold water to achieve a soft and smooth texture.
Rinse the bulghur in a strainer and quickly squeeze out the moisture.
Add to the meat and onion mixture, and knead vigorously by hand. Adjust
seasoning (salt & pepper) and knead by pounding as long as you can,
about ½ hour or grind together several times, then pound and knead again
until smooth and moist.
Second part:
Fry the onion in hot oil until golden and soft. Add the meat and pine
nuts, continue to cook until the meat has changed color. Season, and add
the cinnamon.
Butter a baking tray and smooth half of the Kibbeh (First part) over the
bottom.
Spread the filling over this evenly and cover with the second layer of
Kibbeh.
Cut diagonal lines over the top to make lozenge shapes.
Melt 8 tablespoons (1 stick) butter and pour this all over the top of
the Kibbeh.
Bake in a moderate oven (375º) for ¾ to 1 hour.
It should be well done and beautiful brown and crisp on top.
Served with yogurt and salad. |
First part:
1 pound meat
2 cups bulghur
1 large onion
Salt
Black pepper
Second part:
½ pound meat
1 medium sizes onion, finely chopped
2 ½ tablespoon oil
1/3 cup pine nuts
Salt & Pepper
½ teaspoon ground cinnamon
Butter
|
