ExtraHye Posted October 8, 2004 Report Share Posted October 8, 2004 (edited) Extra, I put it in the cookbook. Ask Azat where it is, or look for "karmir plaf". Right here: http://armenians.com/cookbook/viewrecipe.php?id=200 style_images/master/snapback.png Thanks Nairi, your the best. Now do you have any other yum yum recipes for me? Azat and Harut, who said I didn't want to impress everyone on this forum? Here I was trying to surprise everyone. Edited October 8, 2004 by ExtraHye Quote Link to comment Share on other sites More sharing options...
dianjan Posted October 8, 2004 Report Share Posted October 8, 2004 It's ok..we'll be fine..just keep the wine flowing,we won't notice the food style_images/master/snapback.png Good idea. I'll just bye lots of wine. Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Good idea. I'll just bye lots of wine. style_images/master/snapback.png Quote Link to comment Share on other sites More sharing options...
vava Posted October 8, 2004 Author Report Share Posted October 8, 2004 My Metzmam used to make the BEST karmir plaf... always nice and fluffy, and with big chunks of beef or lamb...mmmmm I miss that a lot. Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Our Garmir pilaf...is bulghorov pilav...made with bulghor and onions and bellpeppers and tomotoes...that's not what you're talking about I see Quote Link to comment Share on other sites More sharing options...
ED Posted October 8, 2004 Report Share Posted October 8, 2004 My Metzmam used to make the BEST karmir plaf... always nice and fluffy, and with big chunks of beef or lamb...mmmmm I miss that a lot. style_images/master/snapback.png yes Vava jan me too since she ............. i miss it also, specialy with matsun my feyvorit! Quote Link to comment Share on other sites More sharing options...
nairi Posted October 8, 2004 Report Share Posted October 8, 2004 Bloody hell, I gave you the easiest recipe to make it. With your cooking skills, you should be able to make something excellent out of it! So no more complaining! It's the easiest dish ever!!!!!!!! Especially if you know how to make rice... Okay that was bad... Mine turns out bad half the time (not enough water, too much water, not enough salt, too much salt, burnt underneath, that sort of thing). Quote Link to comment Share on other sites More sharing options...
Azat Posted October 12, 2004 Report Share Posted October 12, 2004 Azat...oh but it's like biting down on butter!Man it's good..and now I want some,but I want to make it...so please ask your sis for me..plz plz plz....I'll give you a $1 style_images/master/snapback.png Here we go Maral jan 1 cup of white flour. Pinch of salt 1 stick of butter 1/2+ cup of sugar small amount of granulated/powder sugar Slowly roast the flour in a medium size skillet. Add the pinch of salt. Bring the flower to a medium brown color.(the whole house would stink bu this time. Start adding the butter at this time(when the flour is brown already. Divide the stick to 8 parts and ad one part at a time and mix. You will get a paste. mix constantly so that you do not get any lumps in it. Right after the butter add the sugar to taste. Minimum 1/2 cup. spread the mixture in a flat plate to cool. but before it is completely cool cut the halva into diamond serving sizes. Serve when cool. sprinkle some powder sugar on top prior to serving. Maral jan please do not invite me to eat this stuff. Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted October 22, 2004 Report Share Posted October 22, 2004 Bloody hell, I gave you the easiest recipe to make it. With your cooking skills, you should be able to make something excellent out of it! So no more complaining! It's the easiest dish ever!!!!!!!! Especially if you know how to make rice... Okay that was bad... Mine turns out bad half the time (not enough water, too much water, not enough salt, too much salt, burnt underneath, that sort of thing). style_images/master/snapback.png What did I say? Just asking if you knew any other recipes, we might have some barskahye guests and I don't know what to make. Quote Link to comment Share on other sites More sharing options...
vava Posted October 22, 2004 Author Report Share Posted October 22, 2004 What did I say? Just asking if you knew any other recipes, we might have some barskahye guests and I don't know what to make. style_images/master/snapback.png Make some Ghormeh Sabzi & coocoo. MMMM!!!! Quote Link to comment Share on other sites More sharing options...
gamavor Posted October 22, 2004 Report Share Posted October 22, 2004 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! Quote Link to comment Share on other sites More sharing options...
Azat Posted October 22, 2004 Report Share Posted October 22, 2004 ooooooo I use to love Mant@. I still make it for guest just so that I can smell it. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 22, 2004 Report Share Posted October 22, 2004 Games I also make a killer khinkali Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted November 9, 2004 Report Share Posted November 9, 2004 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. Link Quote Link to comment Share on other sites More sharing options...
Stormig Posted November 9, 2004 Report Share Posted November 9, 2004 Mant@? I know the Kayseri version. Quote Link to comment Share on other sites More sharing options...
Azat Posted November 9, 2004 Report Share Posted November 9, 2004 Amy, did you add it to the cookbook? Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted November 9, 2004 Report Share Posted November 9, 2004 Amy, did you add it to the cookbook? style_images/master/snapback.png No because it's not my recipe, I got it from the internet. But I will if you see fit. Quote Link to comment Share on other sites More sharing options...
vava Posted November 9, 2004 Author Report Share Posted November 9, 2004 Please do Extra - you can duly give credit for the recipe if it's from a site that requires it... Your recipe sounds devine! Quote Link to comment Share on other sites More sharing options...
nairi Posted November 10, 2004 Report Share Posted November 10, 2004 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 Very good!! Can't wait to taste the original though.. Quote Link to comment Share on other sites More sharing options...
Azat Posted November 10, 2004 Report Share Posted November 10, 2004 Or you just come over and I will cook for you. Quote Link to comment Share on other sites More sharing options...
nairi Posted November 10, 2004 Report Share Posted November 10, 2004 I was thinking exactly that Quote Link to comment Share on other sites More sharing options...
MosJan Posted November 10, 2004 Report Share Posted November 10, 2004 Or you just come over and I will cook for you. style_images/master/snapback.png Sa disciminatsya e !!! yes BOghoQarkum em !!! Azat i known you for 3 years you never offter to cook somthing forme - el chem asum invite me to your place ok ok lav chem moranna Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted November 11, 2004 Report Share Posted November 11, 2004 Amy, did you add it to the cookbook? style_images/master/snapback.png I just did Azat. Nairi use half the lemon as supposed to the whole thing. It was too tangy for my taste. Quote Link to comment Share on other sites More sharing options...
Azat Posted November 11, 2004 Report Share Posted November 11, 2004 Sa disciminatsya e !!! yes BOghoQarkum em !!! Azat i known you for 3 years you never offter to cook somthing forme - el chem asum invite me to your place ok ok lav chem moranna style_images/master/snapback.png Movses jan, I am going to make Harisa this weekend with tofu chicken. Kgas portsenq? Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted December 12, 2004 Report Share Posted December 12, 2004 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. Quote Link to comment Share on other sites More sharing options...
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