Armenians.com Cookbook

[vava]

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. 

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

[ExtraHye]

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

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

[Maral]

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 December 13, 2004 by Maral

[Azat]

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.

 

[Maral]

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

[Azat]

Maral jan, orm@ inds hraviri dser tun yes hets kberem.

[MosJan]

Maral jan, orm@ inds hraviri dser tun yes hets kberem.

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Azat jan PAlmdell Dzuyn / Andzrev

menak mi gna aper

 

dzen tur yes qez 4x4 k@tanem - apahov

[Maral]

chey dzuyn chegah aylevehs,it melted and our snowman commited suicide! ...but we have a nice river now,it was a street before,you're welcome to come and fish MOs Edited January 10, 2005 by Maral

[Azat]

I made the most amazing fish entrée tonight. I make dinner often(3-4 times a week) but rearly it is so amazing that I have to make sure i write the recipe here.

 

What you need

1 small catfish - whole (you could possibly use trout or other fish I guess)

1 fresh ginger

1 tsp of black pepper

1 tsp of red(cayenne) pepper

5-6 tbsp of flour

1 lemon

10 sprigs of parsley

1/4 cup of ponzu sauce

1 Serrano pepper

1/2 bottle of beer

 

In a large pan(large enough to fry to of the fish together) pour about 2 inches of corn oil.(almost a gallon in my case) and put it on the stove in medium to high heat to get it hot.

 

Wash the catfish inside and out and allow it to dry for 5 minutes. While the cat fish is drying mix the beer, flour, red and black pepper salt, lemon juice and lemon zest into a liquid mixture.

 

Slice the ginger into paper thin slices.

 

Cut 5 slivers on each side of the catfishes and stuff them with the ginger slices.

 

dip the catfish in the tempura mixture such that all parts are covered and let it drip for few seconds once you remove it and gently place it in the pan to start frying. Fry until golden brown and crispy. 10 minutes max.

 

While the catfish is frying coarsely cut the parsley.

 

Place them on a platter to be served top it off with the parsley and generous amount of the ponzu sauce.

 

ohhhhhh It was soooooooo good.

[Azat]

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.

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Maral, did you ever make this thing?

[Maral]

No I didn't...completely forgot...I'm printing it out now for this weekend thought....this is definetely a weekend yummy...I'll post my critique for all interested

[vava]

Azat, I just tried THIS RECIPE for Halibut that you had added to the cookbook. MAN, it was AWESOME! :thumbsup: Three thumbs up!

 

I just love Halibut - but usually I prepare more portugese style, (as in squeeze some lemon on it & throw it on a hot grill). Somtimes, I marinade in a mix of olive oil, lemon and saffron. The key is not to overcook it - just a little charred on each side, but hardly cooked in the middle - you need to buy extra thick cuts! Good recipe Azat.

[Azat]

Vava, you made my day buddy. You are very welcome.

 

You should try the catfish/trout someday too. it is awesome.

http://hyeforum.com/index.php?showtopic=94...ndpost&p=135759

[MosJan]

Azat isk CARP'i hamar inch xorhurd k@tas

[Azat]

to be honest I have never cooked Carp. Or ate one either. Inch tesak dsuka?

[vava]

Carp is a bottom feeder - mostly eaten by asians, I think. They are big fish, breed rapidly - and I don't know much about them except that they are decimating the river systems in north america, and are threatening to do the same in the great lakes. Here's an article about how they can be dangerous.

 

This is a good site about Carp preparation.

 

Here are some recipes, but I haven't tried any of them...

 

Good luck Mosjan.

[Arpa]

In our neighborhood carps are considered a nuisance and they are nicknamed as "river pigs", and rightfully so since they feed on bottom garbage, grow fat and ugly. Their meat smells too. I doubt if anyone eats them here.

BTW. The goldfish that is so beatiful is also a member of the carp family.

[vava]

There's edible carp as well as the non-edible kind arpa - you're referring to the latter. Apparently the edible kind hardly smells at all - and has a very mild flavour.

[MosJan]

chey dzuyn chegah aylevehs,it melted and our snowman commited suicide!  ...but we have a nice river now,it was a street before,you're welcome to come and fish MOs

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ok Addres@ @ese Hokis

 

tun ur es ?? chigas qani or e - ehh Garodzanq qezi

[MosJan]

In our neighborhood carps are considered a nuisance and they are nicknamed as "river pigs", and rightfully so since they feed on bottom garbage, grow fat and ugly. Their meat smells too. I doubt if anyone eats them here.

BTW. The goldfish that is so beatiful is also a member of the carp family.

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Hargeli Paron Arpa

The Lake that i fish in is Lake Elsinore, Southern California's largest natural lake,

I myself don't eat cooked fish - so it will not be for me - most 99% of the time it's Catch and Release fishing for me - even if you ask me for a fish i will nto gave you one:) see some of the fish info that i have posted b4

 

but now you tell em the place to get hold of thos "river pigs"

[MosJan]

Carp is a bottom feeder - mostly eaten by asians, I think. They are big fish, breed rapidly  - and I don't know much about them except that they are decimating the river systems in north america, and are threatening to do the same in the great lakes. Here's an article about how they can be dangerous.

 

This is a good site about Carp preparation.

 

Here are some recipes, but I haven't tried any of them...

 

Good luck Mosjan.

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Thank you VvaAjan

[MosJan]

so you get some - and it's fund fighting them

[MosJan]

then you let them go - like this -

some fisherman are Demmmmm Luckeyyyyyyyyyyyyyyyyyyyy to be in SO-CAL..

[MosJan]

But fish like thsi even I would not let go ;

[MosJan]

wan i get one like this Azat jan Is Goingto Cook For the Forum