Arpa Posted September 29, 2003 Report Share Posted September 29, 2003 Let's open this thread with the all Armenian delicacy of all times... KHASH http://www.cilicia.com/armo_cb_mees.html#K...#KHASH_OR_***** Quote Link to comment Share on other sites More sharing options...
Arpa Posted September 29, 2003 Author Report Share Posted September 29, 2003 Would the moderators be so kind to fix the spelling of the subject topic?I meant it to spell "Akhorzhak" with an h after the z Quote Link to comment Share on other sites More sharing options...
Azat Posted September 29, 2003 Report Share Posted September 29, 2003 Finally a thread that is near and dear to my heart(yes my heart is in my stomach) I actually am considering writing a book of recipes. We have one that we printed and got it bound into a small book that we gave to about 10-15 people for christmas last year. Here is one of my specialties. Vodka Shot - pour 30 grams of chilled Gray Goose in a shot glass and serve. LOL - naaa I am just kidding, although we do also have 3-4 drink recipes that are not really Armenian per se, but we like to enjoy them. Anyways here is my recipe for Dolma - Vegetarian(sarma) Rice Filling•1 cup rice•½ cup pure olive oil•2 large onions chopped•4 cloves of garlic chopped•1 tbsp. salt•½ tsp. black pepper•¼ tsp. red pepper•½ cup diced green peppers•½ cup fresh lemon juice•½ cup chopped fresh parsley•½ cup chopped fresh dill•½ cup chopped fresh mint•6 large tomatoes ground the in the food processor In a large pan put the olive oil, onions and the garlic. Fry the onions until they are about to get translucent. Add the green peepers. Mix well, then stir in salt, black and red pepper. When the onions are translucent and the green peepers are just starting to get soft ass the rice. Mix and let it cook for about 5-10 minutes. Add chopped parsley, mint and the dill. Add 6 tomatoes and lemon juice. Cook on low heat for approximately 20 minutes. Make sure to mix while it is cooking such that the rice does not stick to the bottom. If using fresh grape leaves make sure to cook them in salt water for about 10 minutes to make them soft, but you may already find precooked grape leaves from your local grocery store. Using a tablespoon fill each grape leave with approximately 1 tablespoon each(some more some less, you will get the hang of it after your first 4-5 tries). Put the mixture 1 inch from the top edge of the dull side of the leave and first bring the back side on top of the mixture then bringing the two sides in and then rolling the whole thing. Make it a firm role. Place the stuffed grape leaves in a pan for now. When done, get a new pan and place half the unused grape leaves on the bottom of the pan such that the entire bottom is covered. Now place the stuffed grape leaves in a circular fashion and layer them until all are in the pan and cover all the dolmas with the remaining unused grape leaved. Add a ¼ of water and ¼ of lemon juice to the pan and under slow heat let it simmer for about 15-30 minutes until all the water has evaporated. let it cool for 30 minutes prior to serving(you can serve this entirely cold as well) ---And this for my friend WinstonChoreg – Guluria I. Maya - Yeast-1 Liter warm milk-2 Packages of yeast-2 Table spoons of sugar-Add flour such that the mixture has the consistency more watery of biscuit dough Leave it in a warm place for 40 minutes II. Dough-1 kilo sugar-pinch of salt-tea spoon of vanilla extract-16 eggs-mix all together and add on top of the sugar-1.1to 1.2 kilo of Margarine(take majority out) add to the egg mixture-add Maya-3 kilograms of flour add slowly to the mixture while mixing.-Add the extra margarine fistful at a time for the next 40-60 minutes-Leave it overnight -Prior to cooking the balls should allow to rise for 2-3 hours. Quote Link to comment Share on other sites More sharing options...
Azat Posted September 29, 2003 Report Share Posted September 29, 2003 ok one moreOlive Bread Ingredients for Tapenade• 20 kalamata olives (about 3/4 cup), pitted • 1 anchovy fillet • 2 teaspoons chopped garlic • 2 teaspoons olive oil • 1/4 teaspoon freshly ground black pepper Ingredients for Dough• 1 Envelope (1/4 ounce) dry yeast • 1 tablespoon granulated sugar • 1 cup warm water (about 110 F) • 1 teaspoon salt • 3 1/2 cups bleached all-purpose flour • 1 teaspoon vegetable oil • 1 large egg, beaten • 3 teaspoons kosher salt • 1/4 teaspoon coarsely ground black pepper To Make The Tapenade1. Combine all its ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside. To Make The Dough1. Combine the yeast, sugar, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. 2. Add the tapenade, salt, and flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. 3. Remove dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. 4. Cover with plastic wrap and set aside in a warm, draft free place until it doubles size, about 1 hour. 5. Preheat the oven to 350 F. To Assemble1. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 1/4 inch thick. Roll up the dough beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. 2. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Using a sharp knife make 3 slits crosswise across the bread. 3. Line a baking sheet with parchment or waxed paper. Place the bread on the baking sheet. Cover with plastic wrap and set aside in a warm, draft free place until it doubles in size, about 1 hour. 4. Preheat the oven to 350 F. With a pastry brush, brush the beaten egg evenly over the bread. Combine the kosher salt and pepper and the sprinkle over the top of the bread. Bake until lightly brown, 45 to 50 minutes. Remove from the oven and cool on a rack. Quote Link to comment Share on other sites More sharing options...
Azat Posted September 29, 2003 Report Share Posted September 29, 2003 I also bake a sourdough bread with blue-cheese and walnuts in it that is out of this world. Quote Link to comment Share on other sites More sharing options...
Azat Posted September 30, 2003 Report Share Posted September 30, 2003 couple of "Armenian" drinks from my cookbook Frozen Maryam - Classic Drink with a twist•1/2 cup White Tequila•1/4 cup Triple Sec•1 bottle of Beer (your choice)•1 can frozen Minute Maid Limeade•2 to 3 cups Ice Cubes Place all ingredients in a blender. Set to Pulse and stir until ingredients mixed. Turn blender to chop and let run for approx 22 seconds. Pour into glasses.Serve and enjoy in moderation. ----------- Bloody Grigor - A Variation of the Bloody Marine Theme•1 qt. can Tomato juice•1 qt. can V-8 juice•1 can Beef broth•5oz. Worcestershire sauce•3oz. Hot Sauce (Texas Pete or similar)•2 pinches Celery powder•Plenty Vodka, of choice Mix all ingredients except the vodka. This is the mixer base. Letting it stand for a little while will make it better. You call the proportions but I tend to go 1/3 vodka and 2/3 mixer base. This is a hearty drink. Quote Link to comment Share on other sites More sharing options...
vava Posted September 30, 2003 Report Share Posted September 30, 2003 Azat!!! You are a (ahem) God. Your recipes sound devine. When are we invited to come over? And when BTW will you be opening up your new bistro? Anyone know the translation of 'bistro' in Armenian? It surely couldn't be 'chasharan' Quote Link to comment Share on other sites More sharing options...
Sip Posted September 30, 2003 Report Share Posted September 30, 2003 We call those "freedom fooderies" Quote Link to comment Share on other sites More sharing options...
gamavor Posted September 30, 2003 Report Share Posted September 30, 2003 Pistro or Bisdro is the Armenian word for "Bistro". Quote Link to comment Share on other sites More sharing options...
Azat Posted September 30, 2003 Report Share Posted September 30, 2003 Azat!!! You are a (ahem) God. Your recipes sound devine. When are we invited to come over? And when BTW will you be opening up your new bistro? Anyone know the translation of 'bistro' in Armenian? It surely couldn't be 'chasharan' Vava jan, as all my friends and relatives know my doors are always open and we do entertain 2-3 times a month. I enjoy cooking for friends and everyone is welcome to drop by. Just tell me when you are in town and will you bring me some chocolates from Montreal? Quote Link to comment Share on other sites More sharing options...
Azat Posted October 5, 2003 Report Share Posted October 5, 2003 Went to a new(new for me but the place has been there for couple of years) restaurant tonight. The Depot in Torrance. Excellent food and very good service. A bit of a drive for those of us in Glendale area, but well worth it. Quote Link to comment Share on other sites More sharing options...
angel4hope Posted October 19, 2003 Report Share Posted October 19, 2003 (edited) couple of "Armenian" drinks from my cookbook Frozen Maryam - Classic Drink with a twist•1/2 cup White Tequila•1/4 cup Triple Sec•1 bottle of Beer (your choice)•1 can frozen Minute Maid Limeade•2 to 3 cups Ice Cubes Place all ingredients in a blender. Set to Pulse and stir until ingredients mixed. Turn blender to chop and let run for approx 22 seconds. Pour into glasses.Serve and enjoy in moderation. ----------- Bloody Grigor - A Variation of the Bloody Marine Theme•1 qt. can Tomato juice•1 qt. can V-8 juice•1 can Beef broth•5oz. Worcestershire sauce•3oz. Hot Sauce (Texas Pete or similar)•2 pinches Celery powder•Plenty Vodka, of choice Mix all ingredients except the vodka. This is the mixer base. Letting it stand for a little while will make it better. You call the proportions but I tend to go 1/3 vodka and 2/3 mixer base. This is a hearty drink.omg thats so funny- ur my kinda person-lol-vay vay vay- Edited February 15, 2004 by angel4hope Quote Link to comment Share on other sites More sharing options...
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