Armenians.com Cookbook

[Maral]

MAral jan i'm kradznern el ch3en tner gor Artsyoq Asang bid @ellar ??

Mosjan,untsyal shap toon Hayasdantsi cheyeer?

[Azat]

and another thing...I submitted more recipes to the site last week,or maybe it was the week before?....and they havn't been added yet...what's up?

jesus hamperutuin chunis? i did not have access to www, or ring ring, or email or to any communication tool...

 

now they are visible

[MosJan]

Mosjan,untsyal shap toon Hayasdantsi cheyeer?

 

 

jan@es Amsva arajin Shabat@ Hayastantsi em

yegrord shabat@ Lebanantsy / Buhurchamutzi

yerrord shabat@ Parskahay

chorord shabat@ yevrobatsy

 

hima al Veterans day e - Americatsy em i get a half a day offffffffffffffff

g@rtsa m@ hasgtsnem janik ??

[Takoush]

jan@es Amsva arajin Shabat@ Hayastantsi em

yegrord shabat@ Lebanantsy / Buhurchamutzi

yerrord shabat@ Parskahay

chorord shabat@ yevrobatsy

 

hima al Veterans day e - Americatsy em i get a half a day offffffffffffffff

g@rtsa m@ hasgtsnem janik ??

For crying out loud mosjan hinkerort shabat@ Yekibdatsy yeghir

yev vetserort shabat@ Canadatsi yeghir.

[Takoush]

and another thing...I submitted more recipes to the site last week,or maybe it was the week before?....and they havn't been added yet...what's up?

Maral:

 

At hamov recepet inche ne indzi al dour. Yes al gouzem kidnal ichbes ge badrasdes ayt.

 

Hedo jishd e Edwarde tereves gernas tsougov al badrasdel.

[Azat]

Maral:

 

At hamov recepet inche ne indzi al dour. Yes al gouzem kidnal ichbes ge badrasdes ayt.

 

Hedo jishd e Edwarde tereves gernas tsougov al badrasdel.

Anahid jan, stay away from Maral's recipes. She charges money once you get addicted...

 

ok all jokes aside. here is where you can find many of our recipes.

http://www.armenians.com/cookbook

 

feel free to add yours

[Takoush]

Anahid jan, stay away from Maral's recipes. She charges money once you get addicted...

 

ok all jokes aside. here is where you can find many of our recipes.

http://www.armenians.com/cookbook

 

feel free to add yours

Azat jan:

 

Merci beaucoup. There are a lot of recepes on your link. I'll try some things and I'll add some of my recepes too.

[MosJan]

For crying out loud mosjan hinkerort shabat@ Yekibdatsy yeghir

yev vetserort shabat@ Canadatsi yeghir.

 

eeehhhh Hayi BAkht

[Maral]

jesus hamperutuin chunis? i did not have access to www, or ring ring, or email or to any communication tool...

 

now they are visible

need a drink there?

 

 

 

 

 

can't think of a thing to type for this link...but it sounds like your wound up a little tight,maybe this'll make you laugh Mr. Sunshine

 

Edited November 12, 2005 by Maral

[Takoush]

eeehhhh Hayi BAkht

Shaaaaad iravounk ounis Movses.

[Takoush]

Here's some recepes as Maral wanted them; Maral for you it's in your mailbox aghcheeges.

For the rest of you here goes;

 

 

RATATOUILLE

 

1 medium eggplant, peeled in strips and cut into 1 inch cubes

1 green pepper, seeded and cut into 1 inch pieces

1 red pepper, seeded and cut into 1 inch pieces

4 tomatoes, peeled and chopped

2 zucchini, well scrubbed and sliced

3 Tbsp. flour

1 1/2 c. onion, thinly sliced

3 cloves garlic, finely minced

1/3 c. olive oil

 

Sprinkle eggplant with salt and drain in colander. Heat oil in skillet and saute onion until tender, but not browned. Wash salt off eggplant; pat dry. Toss the eggplant and zucchini with flour. Add eggplant, zucchini, and peppers to skillet. Saute over medium heat for 5 minutes, stirring and turning constantly. Cover and gently simmer for 45 minutes. Add tomatoes (peel tomatoes by dropping into boiling water for 1 minute) and garlic and cook, uncovered, occasionally stirring, until all liquid has evaporatd. Serve at room temperature.

 

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EGGPLANT PARMIGIANA

 

1 large eggplant (about 1 1/2 lb.), cut into 1/2 inch slices

1 box cracker meal

3 eggs

1 Tbsp. chopped parsley

1 c. Parmesan cheese

Salt and pepper to taste

1 (8 oz.) pkg. Mozzarella cheese, sliced

Vegetable oil for frying Tomato Sauce Oregano

 

On waxed paper, mix cracker meal, parsley, 1/2 cup cheese, salt, and pepper together well. Add salt and pepper to eggs. In a large skillet, heat about 3 Tbs. vegetable oil until hot. Dip eggplant, a slice at a time, first in egg mixture, then in cracker meal mixture. Fry slices in hot oil for about 5 minutes or until light golden brown. Add more oil as needed. Spread some Tomato Sauce on bottom of lightly greased 9x13x2 inch baking dish, then arrange a layer of eggplant. Top with cheese, sprinkle some Parmesan cheese, and put some more sauce on top. Repeat the same procedure until eggplant is finished. Top with Mozzarella and Tomato Sauce and sprinkle with more cheese and a little oregano. Bake at 350o for about 20 to 25 minutes or until bubbly. If you do not like the eggplant to be crispy, you may cover the dish for the first 15 minutes of baking. Makes about 6 servings.

 

 

Tomato Sauce:

 

 

2 Tbsp. olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

2 (15 oz.) cans crushed Italian plum tomatoes (undrained)

1 (6 oz.) tomato paste

1 tsp. sugar

2 tsp. chopped parsley (fresh if possible)

2 tsp. fresh basil, chopped, or dried basil leaves

1 tsp. dried oregano leaves

1 1/2 tsp. salt

1/2 c. water

 

In a large saucepot, saute onion and garlic in oil until onion is golden brown. Add tomato paste (clean out can with a little water), plum tomatoes, sugar, parsley, basil, oregano, salt, and pepper. Add about 1/2 cup water also. Bring to a boil, then recepe calling for tomato sauce.

 

 

 

*Anoush ella!

Edited November 13, 2005 by Anahid Takouhi

[MosJan]

Azat & EDward Teseq te inch em gtel

 

http://www.state.hi.us/dbedt/seafood/exporters.html

 

Most all of the places to order Various fresh Hawaiian Seafoods

[Azat]

Maral jan. Tes inch em sarqel.

 

I finally found a good use for Armenian Cognac. And let me tell you. this dish is so tasty that if you server it to your mother-in-law she will apologize to you for all the nasty things she has said about you to me.

 

Armenian Tortellini - http://www.armenians.com/cookbook/viewrecipe.php?id=218

Edited December 19, 2005 by Azat

[Maral]

Maral jan. Tes inch em sarqel.

 

I finally found a good use for Armenian Cognac. And let me tell you. his dish is so tasty that if you server it to your mother-in-law she will apologize to you for all the nasty things she has said about you to me.

 

Armenian Tortellini - http://www.armenians.com/cookbook/viewrecipe.php?id=218

oohhhhh that sounds sooo good....really really goooooooooooooooooood

and please don't mention the in law and good food in the same sentence ever again!blaaaaaaaaaaaaaaaa

[Azat]

actually l had it for the first time last week at a friends and the way she had done it was with eggnog and vermouth and it was delicious and perfect for the xmas holiday, but TJ did not have eggnog so I tried it with just cream and cognac and it came out very good as well. For real it was one of the easiest yet tastiest meals I had ever made.

[vava]

Sounds Delish

[Maral]

Azat...was this the recipe you wanted us to look at?

Armenian Tortellini

 

 

where do the eggnog and vermouth fit in?

[Azat]

instead of cognac and heavy cream that I used in the Armenian version they had used eggnog and vermouth

[Takoush]

This is my way guys of saying Happy New Year to you!!!

 

I know some of you reeeaaaally love good cuisine as I loooove to cook and eat it too; So here's my gift to you; especially to Yetvartjan, Movsesjan, Azatjan yev Maraljan:

 

 

Coquilles St. Jacques Florentine ---2 servings

 

10 oz (284 g) spinach

1 tbsp (15 ml) butter

1 cup (250 ml) white wine

1/2 lb (225 g) scallops

1 cup (250 ml) Mornay Sauce (see Sauces)

1/4 cup (60 ml) grated Parmesan cheese

-----------------------------------------------------------------------------------------------------

 

Preheat over to 450oF (230oC). Clean and stem the spinach. Cook in boiling, salted water for 5 minutes. Drain. Cool. Coarsely chop the spinach. Heat butter in a skillet. Add spinach and saute 3 minutes. Place spinach in a greased casserole dish. Heat wine. Add scallops and cook for 6 minutes. Remove and place on spinach. Cover with Mornay Sauce. Sprinkle with Parmesan. Place in oven 3 to 5 minutes or until golden brown.

 

Mornay Sauce -------1 1/4 cups (310 mL)

 

2 tbsp (30 ML) butter

2 tbsp (30 mL) flour

1/2 cup (125 mL) chicken stock

1/2 cup (125 mL) heavy cream

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1/4 cup (60 mL) grated Parmesan cheese

------------------------------------------------------------------------------------------------------

 

In a saucepan, melt the butter, add the flour and stir into a paste (roux). Add the chicken stock, cream and seasonings. Simmer, while stirring, until thickened. Add cheese and simmer 2 more minutes.

 

ANOUSH ELLA!!!

 

 

Շնորհաւոր Նոր Տարի

Edited December 30, 2005 by Anahid Takouhi

[Maral]

that looks good!

I'll have to give it a try...

I have a few to share...but they'll have to wait till after the New Year...too pooped lately....I gotta get myself some vitamins soon!

I wonder if there's a blood test that can tell me what vitamins and minerals I need...

see how tired I am?I"m rambling

 

thank you for the recipe and for the good wishes...

Shnorhavor Nor Dari yev Soorp Dzenoont to all my kiddies

 

ETA....eewwwwwwwwww I just saw what that smillie is doing to the wine glass below it!

ah well...enjoy

Edited December 30, 2005 by Maral

[Takoush]

You are welcomed, and I wish all of us at the Forum to have a happy, safe holiday season and a prosperous year Maral jan!!! Edited December 31, 2005 by Anahid Takouhi

[MosJan]

Qakhtser Sujukh

 

any of you have the ingredients for it ??

 

and the Armenian name mostly used is Qakhster Sujuq - but what will be the correct name

can't use APUKHT since it's not salted -or can we ?? Anusha Amukht ??

 

Arpa inch kases ??

[MosJan]

ok Raffe has it

 

ROEJIG [sWEET SUJUKH]

(Grape Juice and Nut Roll)

 

3 qts. white grape juice (or other fruit juice)

3 cups sugar

1 cup corn starch

3 cups flour (Gold Medal)

Walnuts

 

Blend flour, sugar and cornstarch together, then add juice and mix well until smooth.

 

Soak walnuts in water for 1/2 hour, then shell. Try to get the nuts out in complete halves. Take a strong string with big needle to string the half nuts only. The first two half nuts should come back to back in the middle of the string. Then string the rest of the nuts in the same position as each of the first two. Tie the ends of string to a stick leaving a space of 3 inches between them in order to keep the row of nuts apart and also to hang conveniently. Nuts should be facing upward so the thickened grape juice clings on.

 

Cook half the amount of the grape juice until thick. Dip the strung nuts into this juice several times then hang to dry overnight. Cook the remaining juice the second day, dip the nuts several times and hang to dry overnight. Takes several days to dry well. When dry, cut any desired length and roll in powdered sugar.

 

Slice round slices for eating. Keep in covered jars.

[MosJan]

it's missing some

like Boshab

Cinnamon Or Mekhak

 

need to do some tests

 

if any of you have moer to add let me know

[Arpa]

Qakhtser Sujukh

 

any of you have the ingredients for it ??

 

and the Armenian name mostly used is Qakhster Sujuq - but what will be the correct name

can't use APUKHT since it's not salted -or can we ?? Anusha Amukht ??

 

Arpa inch kases ??

 

 

 

ՌՈՃԻԿ

 

զՀաց մեր յանապազոր տուր մեզ այսօր

 

Do we know where that quote is from?

We could have also said,

Մեր Ռոճիկը տուր մեզ այսօր

 

Yes, literally ROJIK means hanapazor/daily, be it daily bread, food supply or even salary, թոշակ/toshak.

(BTW. We already know that the English word “salary.” is based on “sal/sel/salt” . When salt was so precious that workers were paid with an amount of salt.)

 

Rojik comes to us via the Assyrian “roziqa” and the Pahlavi rozik/rojik, based on “roz/ruz”, day.

Remember that even now in the Pahlavi/Persian culture the new year is called “nauruz” to mean “new day/նոր օր.

Now we can see why that sweet preserve made with nuts (walnut) covered with grape syrup. Just like according to legend , erroneously in my opinion, attributes te origin of apukht (some may know it as basterma), that Asian hordes carried it hidden in their saddles. Similarly rojik was named such as a unspoilable preserve carried by travelers, where it was considered their “daily food supply/պարեն”.

 

Ajarian gives us another word “sharotsծշարոց” where dried fruits like apples and pears are strung on a a string.

 

Once again, as to apukht, it simply means uncooked, anep.

So, can we rename that hors deuvre prepared with raw red meat and tsavar ԱՆԵՓ/ANEP/ancooked, instead of using that disgusting Turkish word? I think "anep" sounds so much better than that chi.... whatever the hell! At times some mahave suggested that we rename it "hum kofta". To me that still reflects our subservitude/salvery to Turkish culture by directly translating words, phrases and names. We have such beautiful, malleable and elastic languge. Let's use it!

 

Anoushik, are you listening to all the suggestions that have and am still making.

How difficult is it to shed our ottoman legacy and be a nation again!!!

Edited January 31, 2006 by Arpa