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Armenians.com Cookbook


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#61 gamavor

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Posted 21 October 2004 - 09:51 PM

How come no one mentioned Mant@!!! I guess it is not exclusively Armenian, but the Armenian version is the best, having tried the Russian and Italian version. In Russian it is known as Pelmeni, and in Italian Ravioli, however there are so many different recipes that it looks as if it is different type of meal. Russians in Siberia use to keep the little pieces of row beef meat rapped in dough in the snow.

Also you can use different type of sauces, - béarnaise for example. I personally prefer yogurt with lots of garlic...hmmm! tongue.gif

#62 Azat

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Posted 21 October 2004 - 10:06 PM

ooooooo I use to love Mant@. sad.gif

I still make it for guest just so that I can smell it. sad.gif

#63 Azat

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Posted 21 October 2004 - 10:06 PM

Games I also make a killer khinkali

#64 ExtraHye

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Posted 09 November 2004 - 01:54 AM

I made this today!!! It was so yum yum.

12 fresh white button mushrooms, brushed clean
1 tablespoon olive oil
3 tablespoons minced shallots (about 2 large shallots)
2 cloves garlic, minced
3 tablespoons finely chopped fresh cilantro leaves
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked mozzarella, cut into 12 (1/2-inch) cubes
1 spray olive oil cooking spray
3 tablespoons finely chopped fresh parsley leaves

Preheat oven to 350 degrees F.
Remove stems from button mushrooms and set aside mushroom caps. Finely chop the stems. In a nonstick 10-inch saute pan, heat the olive oil over medium-high heat. Add the shallots and saute until translucent, about 1 1/2 minutes. Add the garlic and mushroom stems to the shallots and continue to saute until soft, about 2 minutes. Remove from heat and fold in cilantro and lemon juice. Season with salt and pepper, to taste.

Place mushroom caps on a nonstick baking sheet with the hollow sides facing up. Place 1 mozzarella cube in each cap and cover with 1/2 teaspoon of the shallot mixture. Lightly spray the caps once with olive oil cooking spray. Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven, sprinkle with chopped parsley and serve warm.

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#65 Stormig

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Posted 09 November 2004 - 03:29 AM

Mant@? I know the Kayseri version.

#66 Azat

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Posted 09 November 2004 - 10:42 AM

Amy, did you add it to the cookbook?

#67 ExtraHye

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Posted 09 November 2004 - 11:29 AM

QUOTE (Azat @ Nov 9 2004, 10:42 AM)
Amy, did you add it to the cookbook?

No because it's not my recipe, I got it from the internet. But I will if you see fit.

#68 vava

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Posted 09 November 2004 - 03:20 PM

Please do Extra - you can duly give credit for the recipe if it's from a site that requires it... Your recipe sounds devine! biggrin.gif

#69 nairi

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Posted 10 November 2004 - 10:36 AM

Extra, I've tried that. It's really good! I just have to learn to make it myself now... Just like Azat's eggplant yoghurt! I tried it once and screwed up very badly. I've simplified it since and just fry eggplant, pour yoghurt over it, salt, pepper, garlic powder to taste and finito smile.gif Very good!! Can't wait to taste the original though..

#70 Azat

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Posted 10 November 2004 - 11:10 AM

Or you just come over and I will cook for you. smile.gif

#71 nairi

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Posted 10 November 2004 - 04:24 PM

I was thinking exactly that smile.gif

#72 MosJan

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Posted 10 November 2004 - 04:30 PM

QUOTE (Azat @ Nov 10 2004, 10:10 AM)
Or you just come over and I will cook for you. smile.gif



Sa disciminatsya e !!!
yes BOghoQarkum em !!!

Azat i known you for 3 years smile.gif you never offter to cook somthing forme - smile.gif el chem asum invite me to your place smile.gif

ok ok smile.gif lav chem moranna smile.gif

#73 ExtraHye

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Posted 10 November 2004 - 06:02 PM

QUOTE (Azat @ Nov 9 2004, 10:42 AM)
Amy, did you add it to the cookbook?

I just did Azat.
Nairi use half the lemon as supposed to the whole thing. It was too tangy for my taste. smile.gif

#74 Azat

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Posted 11 November 2004 - 12:10 AM

QUOTE (MosJan @ Nov 10 2004, 02:30 PM)
Sa  disciminatsya e !!!
yes  BOghoQarkum em !!!

Azat  i  known  you  for 3 years  smile.gif  you never offter  to cook somthing  forme - smile.gif el chem asum invite  me  to your  place smile.gif

ok ok smile.gif lav  chem moranna smile.gif


Movses jan, I am going to make Harisa this weekend with tofu chicken. Kgas portsenq?

#75 ExtraHye

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Posted 11 December 2004 - 10:27 PM

Vava, Sip or Nairi, could you please help me with a recipe? Barskayees make this yum yum yogurt dish with garlic..... well that's all I know so far, could you guys help me with the rest of the ingredients? I hope you guys know what I'm talking about because I want to make for tomorrow. Thanks in advance. smile.gif

#76 vava

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Posted 12 December 2004 - 01:06 AM

QUOTE (ExtraHye @ Dec 11 2004, 11:27 PM)
Vava, Sip or Nairi, could you please help me with a recipe?  Barskayees make this yum yum yogurt dish with garlic.....  well that's all I know so far, could you guys help me with the rest of the ingredients?  I hope you guys know what I'm talking about because I want to make for tomorrow. Thanks in advance.  smile.gif



Is it like a garlicky yogourt soup with cucumbers served cold? smile.gif

#77 ExtraHye

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Posted 12 December 2004 - 02:36 AM

QUOTE (vava @ Dec 11 2004, 11:06 PM)
Is it like a garlicky yogourt soup with cucumbers served cold? smile.gif

No, but I know what your talking about. This isn't a soup. smile.gif

#78 Maral

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Posted 12 December 2004 - 04:32 PM

Does it have some greens in it Extra?Like Spinach or Swiss Chard?That might help narrow it down...or if it doesnt' have greens,does have some sort of a grain?

Edited by Maral, 13 December 2004 - 01:20 AM.


#79 Azat

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Posted 09 January 2005 - 04:18 PM

Maral jan I have a recipe for you for which you are going to want to kiss me it is so goooooooooood. I created it this morning and it was just perfect.

Stuffed Potato Balls
Boil 4 mid size potatoes to make mashed potatoes.
Finely chop 2 cloves of garlic and 1/2 a onion(mis size onion) sauté them in about 2oz of butter in a large skillet. When the potatoes are tender add them to the pan and mush them. Add salt and pepper to taste. Finely chop few twigs of dill and parsley and add it to the mixture. Stir and make sure everything is mixed well together.

1/2 pound of Feta cheese, 2 table spoons of lebni, 3 finely chopped scallions and few twigs of finely chopper parsley and dill. Mix the cheese and lebni with the herbs.

Now when the mashed potatoes have cooled down a little grab a hand full and make a small ball out of them. about 1 and 1/2 inch diameter(somewhat the size of Eishli) With your thumb punch a hole in them and made it large enough to stuff about a small teaspoon of the cheese mixture inside. close the sides and role the ball in your hand such that it is all solid and the cheese enclosed inside.

After all the potato has been stuffed put pam on the bottom of a pan and put all the potato balls on it. Drizzle a bit of olive oil on top of them and put it in the broiled for 10-15 minutes until they are little brown. Serve them hot. IT IS EXCEPTIONAL.

Makes about 15-20 potato balls.

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#80 Maral

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Posted 09 January 2005 - 05:26 PM

that sounds soooooooooooooooooooo good...and easy!!!!!I'll let you know how mine turn out wink.gif




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