Cookbook

[Azat]

I grilled trout the other day wrapped in a thick layer of cilantro with olive oil and lemon juice and salt and pepper inside the wrapping. it came out out of this world...

 

make sure to cut the trout in half from the center as if you were going to fillet it. and constantly ass the oil and lemon juice as it grills to keep the parsley wet. Most of the parsley will burn off but whats left inside is awesomness

[Nané]

Im so sorry. I just got this. yes it is the recipe

 

let me put the perashki recipe later on tonight

 

Since I was not sure, I used the recipe from my cookbook and it turned out really good. Now I know why I like choreg so much - it's the mahlab scent.

[Nané]

I grilled trout the other day wrapped in a thick layer of cilantro with olive oil and lemon juice and salt and pepper inside the wrapping. it came out out of this world...

 

make sure to cut the trout in half from the center as if you were going to fillet it. and constantly ass the oil and lemon juice as it grills to keep the parsley wet. Most of the parsley will burn off but whats left inside is awesomness

 

That sound delicious. Have you ever grilled or roasted fish wrapped in grape leaves?

 

[Maral]

Since I was not sure, I used the recipe from my cookbook and it turned out really good. Now I know why I like choreg so much - it's the mahlab scent.

Easter just wouldn't be the same without mahleb

I made some Greek Easter choreg type thingies,and they were very good,but without the Mahleb it just isn't the same

 

[Azat]

That sound delicious. Have you ever grilled or roasted fish wrapped in grape leaves?

I had it in a restaurant once but never did it myself... I'll give it a try sometime soon and report

 

[Azat]

The BEST porn on the internet

http://www.tastespotting.com/randomPage

 

[Arpa]

The BEST porn on the internet

http://www.tastespotting.com/randomPage

Azat, has anyone told you that you are cruelly sadistic? For showing such "porno" pictures, specially to the proverbial "starving Armenian"!!!

Does anyone know the Armenian term for Biscotti? I do.

A hint, in French and English it is “biscuit”.

http://2.bp.blogspot.com/_07x54VcFF3A/SOx7...-h/soldiers.jpg

http://1.bp.blogspot.com/_8kVz2Dfj9gw/RrFp...-h/Biscotti.jpg

 

 

[MosJan]

The BEST porn on the internet

http://www.tastespotting.com/randomPage

 

Yervand Azatin 3 hat Warrning tur heto BAnn ara iren es inch bana balam / gone jisht link dneyir tnashen

[Yervant1]

The BEST porn on the internet

http://www.tastespotting.com/randomPage

Where is the BEEF?

[Yervant1]

Yervand Azatin 3 hat Warrning tur heto BAnn ara iren es inch bana balam / gone jisht link dneyir tnashen

Sirov, Azat 3 jam unis shitak link@ tnelu de votch dun gides.

[Azat]

Azat, has anyone told you that you are cruelly sadistic? For showing such "porno" pictures, specially to the proverbial "starving Armenian"!!!

Does anyone know the Armenian term for Biscotti? I do.

A hint, in French and English it is “biscuit”.

http://2.bp.blogspot.com/_07x54VcFF3A/SOx7...-h/soldiers.jpg

http://1.bp.blogspot.com/_8kVz2Dfj9gw/RrFp...-h/Biscotti.jpg

 

Biskvit? ok my parents called it that but im sure it not Armenian

[vava]

The BEST porn on the internet

http://www.tastespotting.com/randomPage

 

Yum!

[Nané]

I discovered սինդրիկ during my recent trip to Armenia. It was so delicious I could not get enough of it. Arpa - do we by any chance have սինդրիկ in the US? Oh and I was surprised to see an abundance of asparagus (ծնեբեկ):

[Arpa]

I discovered սինդրիկ during my recent trip to Armenia. It was so delicious I could not get enough of it. Arpa - do we by any chance have սինդրիկ in the US? Oh and I was surprised to see an abundance of asparagus (ծնեբեկ):

Բարով տեսանք Նանէ:

I had forgotten all about it. I have no idea what սինդրիկ is. Maybe I do. I cannot find any direct reference to it but some sites may suggest that it is Lemon Grass, sometimes known as Citronella**. The more I think about the more connection I see between it and “chintirik” that is mainly know to Kiliketsis. It is citric acid, lemon salt, լեմոնի աղ. They may have learned it from the Latin/Italian missionaries as in that language the C is pronounced as CH, I.e “chitrik”. Is սինդրիկ a variation of “citric”?

When you search the net you will see that Lemon Grass is a highly favored ingredient of many Far Eastern cuisines like Thailand etc.

http://www.wingleehong.co.uk/products/prod.../lemongrass.jpg

http://scentedcandlesforyou.com/images/lemongrass.jpg

I had also forgotten that I invited us to name te Armenian word for bis-cuit/bis-cotti. It is a direct translation from the Latin-French to mean “re-baked/ twice baked”, Կրկին եփուած ԿՐԿՆԵՓ.

** Be warned that citronella/oil/candles is also used as a bug repellent.

 

[MosJan]

Joghovurd Armenia tv vra bari luys haghrdum @ nayeq, shat hetaqrqri mi haghordume iysor, hin HAykakan Avandakan uteliqneri yev utestneri maisn,

 

urmen nerkayatsnum en hin kerakurner yev n@ranq vagh@ yerevanum Ararat Hole restoranum tsutsahandes / Hamtes unen ur karrogh eq Haykakan Kronakan toneri avandakan jashatesakneer hamtesel

 

 

HIma Yerevanits mek@ ka or mi qani n@kar yev mi qich el informatsya mez ta ??

 

 

Pastoren Tolman da HAyeren e qanzi Hin HAyerenov Talm = Xaghoghi terev

[Arpa]

Joghovurd Armenia tv vra bari luys haghrdum @ nayeq, shat hetaqrqri mi haghordume iysor, hin HAykakan Avandakan uteliqneri yev utestneri maisn,

----

Pastoren Tolman da HAyeren e qanzi Hin HAyerenov Talm = Xaghoghi terev

Yes!!! Please!!! By all means!!

Let’s hear about the history of Armenian cuisine.

http://hyeforum.com/index.php?showtopic=13...p;hl=archeology

Who wrote the above? Our friend Lion/Mher who claims that Hyksos of Egypt are of Armenian origin?

What will be next? That kara-bagh is in fact a corruption of the Armenian word “kare-bak/քարէ բակ/stone yard”?

I cannot find any reference to “talm” to mean “terev”.

First off “dolma” has nothing to do with “terev”, the furkish word for stuffed leaves is “sarma/փաթուկ պլոռ”. Yes, I know the Persians use the word “dolmeh”*** for stuffed grape leaves, but the word is undeniably furkish to mean “fill/stuff” as in stuffed eggplant/zucchini et al.

Please! We are the laughing stock of the world as is, let us not give them more ammunition.

Can we please call our dishes by their Armenian names instead of ridiculously claim that those furkish words are in fact of Armenian origin. What will be next? That former FM of furkey Ali Babajan is in fact an Armenian Ari Babajanian?

Why is Armenian cuisine so poor, starting with khash and ending with khorvats? You will see that those who have the richest cuisine have had a long history of aristocracy in whose royal kitchens those recipes were developed**, even if the basis may have been peasant cooking. Look at French, Chinese, Italian, Arabic and other cuisines. You mean to tell me that those recipes were developed like the Armenian where we place two stones , light a fire between them and cook khorvats?

How about Lasagna being of Armenian origin concocted by a Lazanian?

Is this our kitchen?

http://www.armeniapedia.org/images/c/c2/Kh...zak-dcp0206.jpg

** Not to forget that some of the chefs in the sultan's palace may have been Armenians.

***My Persian dictionary says “dolmeh " رلهه is of furkish origin to mean “dish of cabbage or other vegetables stuffed with meatballs and rice”.

Let me see us fight, try an convince the world that that word used by close to a billion furkish speakers and half a billion Farsi speakers is in fact of Armenian origin.

We need another hobby!!!

Edited June 11, 2009 by Arpa

[MosJan]

che arpa papik chem havatum indz HerustaHaghordum@ aveli s@rtamot er

 

your no fun

[Arpa]

Finally! A recipe with a purely Armenian name. A recipe that even a klutz like me can tackle, it is all vegan.

Note; When you google it you will see many sites, many of which claim it to be Russian/Ukrainian et al. Below I hav listed the sites that attest to it being Armenian. The word seems be a compound formed by combining "ayl=other=alien"and "zan"from "zanazan".

----

ԱՅԼԱԶԱՆ

Ailazan-Aylazan

http://www.menu.am/?criteria=cuisines&...10&ciid=294

http://food-easy-recipes.webseomasters.com/Ailazan.html

Ailazan recipe



Ailazan is a traditional Armenian dish, similar to vegetable stew, but spices make it unusual and really inviting.

Ingredients

500 g eggplant.

500 g potato.

4 ea onion.

100 g oil.

4 ea tomato.

1 c green beans.

1 c spices (basil, thyme, cilantro, parsley).

1 ea garlic head.

1 ts ground black pepper.

1/2 ts ground red pepper.

salt.

4 ea sweet red peppers.

Slice eggs plant finely, salt and leave for 15 minutes, then squeeze extra juice.Slice finely other vegetables and mice spices.Put in a deep pan in layers, beginning from eggplant, sprinkle every layer with spices and a bit if salt. Pour over oil and 1/2 c water, cover tightly with a plate and then with the cover. Stew on low heat until done.

--

http://internationalvegetarian.blogspot.co...om-armenia.html

Saturday, April 18, 2009

Ailazan from Armenia

This is a traditional Armenian dish. It is a thick vegetable stew.

* 1 lb eggplant

* 1 lb potato (we used small red potatoes)

* 1 onion

* 100 g oil (I think that came to about 1/2 cup of oil when we used our kitchen scale)

* 3 vine ripened tomatoes

* 1 cup green beans

* 1 red bell pepper

* 1 cup of fresh spices (basil, thyme, cilantro, parsley)

* a bit of chopped garlic

* ground black pepper

* ground red pepper

* salt

* 1/2 cup water

1. Slice the eggplant finely, put a little bit of salt over each piece, then leave it to sit for 15 minutes. Squeeze out the extra juice. (We pressed them with paper towels.)

2. Slice the other vegetables finely & mince the spices.

3. Put the vegetables in a deep pot in layers, beginning with the eggplant on the bottom. Sprinkle every layer with spices including some salt.

4. Pour the oil & the water over top of the vegetables. Cover. Cook on low heat until done. (We cooked the stew on "2" for 1 hour & 45 minutes-- it turned out perfectly.)

Note: A lot of water will cook out of the vegetables, so dont worry that it doesn't seem like enough water at first.

-----

Canberra Times (Australia)

August 19, 2009 Wednesday

Ailazan Armenian vegetable casserole

Ailazan means different kinds, suggesting that any type of vegetable

can be used.

1 aubergine (eggplant), cut crossways into 1.2cm slices 1 green

pepper, seeded, cut into 8 pieces 2 carrots, peeled, cut into 0.6cm

rounds 1 onion, thinly sliced 1 zucchini, cut into 1.2cm rounds 100g

French beans, trimmed and halved 100g shelled or frozen peas 3

tomatoes, blanched, peeled and coarsely chopped 2 tbsp finely chopped

parsley 2 tbsp finely chopped mint 1 clove garlic, crushed 3 tsp

ground sumak 1 tsp salt 1 tsp black pepper 70ml olive oil if eaten

cold, or 50g butter if eaten hot 150ml water Place all the vegetables

in an ovenproof casserole, tomatoes on top. Sprinkle parsley, mint,

garlic, sumac, salt and pepper over the top. Dot with the butter or

pour on the oil. Add water, bring to the boil, cover and place in an

oven preheated to 180C.

(Alternatively, ailazan can be simmered on the stove top.) Cook for an

hour or until the vegetables are tender, stirring occasionally. Taste

and adjust seasoning if necessary.

---

Tzavarov (burghul) pilav 250g coarse burghul 1 small onion, finely

chopped 2 tbsp butter, ghee (or olive oil) 500ml water or stock 1 tsp

salt and 12 tsp black pepper Wash burghul several times until water

runs clear. Drain. Melt butter or ghee in a saucepan, add onion and

fry gently until soft and golden. Add burghul and fry for two to three

minutes, stirring frequently. Add boiling water, salt and pepper and

stir well. Boil vigorously for five minutes. Lower heat and simmer for

eight to 10 minutes or until the water is absorbed. Turn off the heat,

cover pan with a clean tea towel and replace the lid. Leave to rest

for 10-15 minutes.

 

 

 

[Arpa]

BANJAR PILAV.

Our Parskahay friends know it as "sebzeh".

Step over Heriseh/Harisah , you have been deposed as the national dish of Musa Ler.

Here is Banjar Pilav.

The only tasteless ingredients are the use of non-Armenian terms, like “zerzevet” instead of “banjar(eghen)”, “lemon(duze)”** instead of “lemon agh/lemon salt” which the Kliketsis call “chintrik” from the Italian “chitric/citric”, in fact is citric acid.

The only saving grace is that she uses Musa LER rather than that other foreign word for mountain.

http://www.reporter.am/go/article/2009-09-...ish-of-musa-ler

 

“So after a heated conversation about family heirlooms, we moved to the kitchen, where Armenuhi horkur had made Zerzevetov Pilav.Zerzevet means vegetable in the unique dialect of Musa Ler.I am told that Zerzevetov Pilav is probably one of the only authentic dishes from Musa Ler. It can be made year-round but is traditionally made in the autumn. Made with fresh, local vegetables, this is a hearty, healthy, and easy dish to prepare. One of the unwritten rules with Zerzevetov Pilav is that it must be served with pickled hot peppers and homemade yogurt.”

**“After cooling them off, the peppers would be replaced in the water, and then garlic, mint, and a quarter teaspoon of lemon (duze) powder would be added. By the time the Zerzevetov Pilav would cook,”

===

Armenuhi's Zerzevetov Pilav

2 potatoes

2 zucchinis

2 tomatoes

500 grams green beans

1 medium onion, chopped

1 tablespoon tomato paste

1 cup large bulgur

100 grams oil

100 grams butter

1 beef cube

2-3 cups of water

Salt to taste

Bring the green beans to a boil in 2-3 cups of water in a large pot for a few minutes and then add the remaining vegetables, which have been cut into small cubes. As soon as the vegetables come to a boil, add the bulgur, oil, butter and beef cube.

Turn the heat down and simmer for 30-40 minutes. Once the water has evaporated, you will have a tender and delicious rice dish. Add salt to taste.

Serve this dish with pickled hot peppers and homemade yogurt.

Edited September 7, 2009 by Arpa

[Arpa]

Mosjan, this is special for you.

Musa Ler Pizza ? Panirov Hatz.http://www.amazon.com/gp/product/images/0557016134/ref=dp_image_0?ie=UTF8&n=283155&s=books

http://www.reporter.am/go/article/2009-10-31-cheese-bread-banderoom-hootz

Please! Musa Ler, Musa Lertsi!!

Cheese Bread Banderoom Hootz

by Louisa, Alberta, and Anna Magzanian

Published: Saturday October 31, 2009 in Food

Heriseh is the best known of Musa Dagh dishes. But Musa Daghtsis make many other dishes that are distinct to their region. Among these are two breads, Banderoom Hootz and Jufftoom Hootz, literally translated - cheese bread and black olive pulp bread.

In our Musa Dagh village of Bitias, we used to enjoy Banderoom Hootz throughout the year but especially during the holidays. The story was different for Jufftoom Hootz. That specialty was prepared only during the fall months when black ripe olives were harvested. The oil was extracted from the fruit, the seeds discarded, and the remaining pulp, jufft, was used as the main topping for the delicacy.

Today, we frequently make Banderoom Hootz. But since we don't have jufft, we can only dream about Juffltoom Hootz. Making Banderoom Hootz requires pepper paste, a prized Musa Dagh condiment that is used for many other dishes and as a dip.

The recipes below appear in our cookbook, The Recipes of Musa Dagh, An Armenian Cookbook in a Dialect of Its Own, available at Amazon, Barnes and Noble, Powells, and other websites.

Cheese Bread (Banderoom Hootz)

Bread Dough

1½ packets active dry yeast

1½ teaspoons sugar

¼ cup warm water, plus additional warm water for later use

7 cups all-purpose flour

1 teaspoon salt

1. Proof yeast: Pour ¼ cup warm water into a tall glass. Add the 1 ½ teaspoons sugar and stir until it dissolves. Add the yeast, stir gently and place in warm area. The yeast should bubble and foam within 15 minutes. If not, the yeast is not active and shouldn't be used.

2. Place flour in a large bowl and add the salt. Make a well in the center, add the proofed yeast and enough warm water to blend the dough. Transfer the dough to a board and knead for 10-15 minutes. While kneading, dip hands in warm water to make a sticky dough.

3. Form into a large ball and place in a flat pan. Cover and let rise in a warm place.

4. After the dough rises, form four balls. Cover with a damp cloth and let the balls rise again in the pan. While dough is rising, prepare the topping.

Topping

1 dozen medium onions, diced

2-3 tablespoons hot pepper paste or to taste

½ cup blue cheese, crumbled

¾ cup grated Parmesan cheese

1 cup large-curd cottage cheese, thoroughly drained through double cheese cloth

2 tablespoons crushed dry summer savory

2 tablespoons olive oil, plus additional for later use

1. Preheat oven at 400° F.

2. Mix well all the above ingredients.

3. Lightly oil pizza pan with crisco and dust with flour. Place one ball of dough into the pan and spread it like a pizza.

4. Add one fourth of the topping, spreading it evenly.

5. Bake the bread 15-20 minutes until the bread is lightly brown.

6. Repeat the process from step three for the remaining three balls.

7. Let the flat breads cool completely and then slice them into eight triangles.

8. Dip fingers in olive oil and evenly pat the topping.

9. Refrigerate. Keeps up to one week.

10. If preferred warm, heat in oven before serving.

Makes four breads

Pepper Paste (Epoodz Hamim)

For many Musa Daghtsis, red pepper paste is an essential ingredient. Mom usually made several batches, pressed the paste in individual small jars, and sealed the jars with wax. She used the paste throughout the year. In the United States, she prepared the pepper paste and wrapped small portions in plastic wrap. She then put the portions in plastic containers and put them in the freezer.

The pepper paste is used in tabouli, Musa Dagh steak tartare (chee keufteh), onion salad, cheese bread, potato salad and in many other dishes.

Pepper paste can be either hot or mild. The ratio of sweet and hot peppers determines the taste. The following recipe makes mild flavor.

5 pounds sweet red peppers

½ pound hot red peppers

3 teaspoons salt

1. Wash peppers and pat dry. Wearing rubber gloves, cut hot peppers in half and remove the white membranes and seeds. Cut peppers into one inch chunks.

2. Using the steel blade, pulverize peppers in food processor. Add salt and pour peppers into a baking pan.

3. Place the pan over low heat and simmer gently, stirring with a wooden spoon. As the water evaporates, the pepper paste will have the consistency of tomato paste. Paste prepared over a low flame preserves the red color.

4. Place pan aside for a day and stir it once in a while. This will allow additional water to evaporate. The paste should be of thick consistency.

5. Divide into desired portions, wrap in plastic wrap, place in container and freeze.

Note: To make a few of spoonfuls of pepper paste, use five sweet red peppers and one hot pepper. Follow the same procedure and salt to taste.

© 2009 Armenian Reporter

[Arpa]

Who knows what ՄԱԽՈԽ/makhokh is?

A Javakh anecdote where the various foods are arguing. When it comes to ՄԱԽՈԽ, it says “I won’t be responsible. You better not leave the house after eating me”.

Why?

Կերակուրներուն զրույցը

 

Մե անքամըմ կերակուրները հավաքվել, զրուց կէնեն:

Հարցնեն կը մսով յայնուն.

- Մսով յայնի, մարթուն ինչքա՞ն ճամփա կը տանիս:

- մէ օխտը սահաթ կտանիմ,- կսե մսով յայնին:

- Ձվաձեղ ախբար, դու ինչան կը տանի՞ս:

- Մէ իրեք սահաթ ա ես կտանիմ,- կսե ձվաձեղը:

- Թանով ապուր, դո՞ւ:

- Օր ճայթ էնեմ, էրկու սահաթ կտանիմ:

- Մախոխ ապուր, հպը դո՞ւ ինչքան կտանիս:

- Վալլա,- կըսե մախոխ ապուրը,- ես քյաֆիլ չեմ ըլլի մարդուն տնեն դուս քալու:

Մախոխ also known as Մախուխ is a soup/ապուր made of dried green beans/ bean soup, sometimes also called կոտորան- չորացած կանաչ լոբուց ճաշ.

What is ՃԱՇ/ՃԱՇԱԿ***/ՃԱՇԱԿԵԼ?

Աղօթք ուտելուց առաջ

Գրաբար՝

Ճաշակեսցուք խաղաղութեամբ զկերակուրս,

որ պատրաստեալ է մեզ ի Տեառնէ:

Օրհնեալ է Տէր ի պարգեւս իւր: Ամէն:

Աշխարհաբար՝

Խաղաղութեամբ վայելենք այս կերակուրները,

որ Տէրը պատրաստել է մեզ համար:

Օրհնեալ լինի Տէրը` իր պարգեւների համար: Ամէն:

“Eat in peace the meal that is prepared for us by the Lord. May the Lord be blessed for having prepared it for us Amen.”

ՃԱՇ-Կէսօրուայ կերակուր- խնճոյք, սեղան . It comes from the now defunct Pahlavi JASHT to mean “breakfast/morning meal”. Ճաշ/Lunch is the noon meal and Նախաճաշ/breakfast** is the morning meal.

What do those Iranian idiots call the “breakfast” now? “subhaneh”? It is Arabic from “sabah/morning/tomorrow”

**Do we know what “breakfast” means? It is best illustrated in the Arabic, the Persians also use it- “fatr/فضر”, the meal after the fast of Ramadan. Breaking the fast.What do we call the first meal after the պահք in Armenian?Պահք -կոտոր?

*** In the Armenian “ճաշակ” has to do with “tasting the food/ճաշակել”. This is known as “taste” in English, “gout” in French and “gusto” in Italian and Spanish. What does “gourmand/gourmet” have to do?

 

One dictionary defines

Gourmand= Համեղ կերակուրներ սիրող, համադամասէր, շատակեր, որկրամոլ:

Gourmand and Gourmet (French).

The gourmand is one whose chief pleasure is eating; but a gourmet is a connoisseur of food and wines. In England the difference is this: a gourmand regards quantity more than quality, a gourmet quality more than quantity. (Welsh, gor, excess; gorm, a fulness; gourmod, too much; gormant; etc.)

“In former times [in France] gourmand meant a judge of eating, and gourmet a judge of wine … Gourmet is now universally understood to refer to eating, and not to drinking.”—Hamerton: French and English, part

Gourmand and Gourmet (French).

The gourmand is one whose chief pleasure is eating; but a gourmet is a connoisseur of food and wines. In England the difference is this: a gourmand regards quantity more than quality, a gourmet quality more than quantity. (Welsh, gor, excess; gorm, a fulness; gourmod, too much; gormant;“In former times [in France] gourmand meant a judge of eating, and gourmet a judge of wine … Gourmet is now universally understood to refer to eating, and not to drinking.

Edited January 3, 2010 by Arpa

[MosJan]

just wan i'm trying my best not to have fatty food

Armenia now publishes this

 

 

 

 

 

 

http://www.armenianow.com/features/mama_makes_it_better/21243/how_cook_halva

 

 

 

 

Armenian Halva: Quick, easy, tasty

http://www.armenianow.com/sites/default/files/img/imagecache/600x400/mmb_khalva.jpg Nazik Armenakyan

ArmeniaNow photoreporter

 

By Gayane Mkrtchyan

ArmeniaNow reporter

The aroma of roast flour announces that halva (a paste of mainly nuts, sugar and oil) will be ready in a few minutes.

 

“There are many desserts and sweets, but home-made halva is the best. When I prepare halva I remember my childhood and the smell of it prepared by our grandmothers,” says Anahit Harutyunyan, talking about the traditional Armenian dessert. Halva used to be made in Armenian families during Tiarn’ndaraj, Easter and other holidays.

 

The white color of flour gradually darkens and she mixes it using a wooden spoon – preferable she says.

 

“When the flour changes its color and reddens, we add half a cup of oil and keep on mixing. At the same time we add half a cup of sugar,” Anahit says, mixing the mass in the frying-pan.

 

She says that it is necessary to mix till it becomes well blended and sticky.

 

“When you feel that it does not stick well, you may add a tablespoon of water. And if you have a sweet tooth, you may add some more sugar, depending on taste. You may also add some walnuts (previously crushed) at the moment when you add the oil to the roast flour,” she says.

 

The plates where halva will be put are resting on the kitchen table. Anahit says that halva should be put in plates while it is hot and should cool in plates.

 

Two middle-sized halvas are made of one portion of the dessert. However, you may put in into one big plate. Anahit compresses the halva in the plates with a spoon. Halva ‘settles down’ easily. At the end, the cook makes some decorations on the halva with a fork. “It is ready, you may try.”

 

Halva tastes like shortbread and, properly prepared, melts in the mouth -- sweet, gentle, airy and crumbly.

 

The following ingredients are necessary to prepare halva:

2 cups of flour ½ cup oil

 

½ cup sugar

 

100 grams of nuts

 

How to prepare halva:

Put 2 cups of flour into a frying-pan and roast it until it reddens. When reddened, add oil and continuously mix. Later add nuts, sugar and continue mixing. When it is well blended and sticky put it onto a plate and make flatten with a spoon. Decorate by making indentions with a fork.

[Azat]

ohhhh i had forgotten that king of halva. yammiii...

[MosJan]

http://www.armenianow.com/features/mama_makes_it_better/22191/armenian_kufta_recipe

 

By Gayane Mkrtchyan

ArmeniaNow reporter

 

 

Anush Grigoryan says it is possible to have the best recipes in the world and yet not be able to cook tasty dishes.

 

“The thing is that those housewives, who are good cooks, never cook just for the necessity. It is necessary to cook dishes with love,” says 54-year-old Anush.

 

http://www.armenianow.com/sites/default/files/img/imagecache/150x90/MMB_inside.jpg Enlarge Photo http://www.armenianow.com/sites/all/themes/armenianow/images/enlarg_image.gif Peeling mushrooms for the pilaf.

 

With love, then, sets about to prepare pilaf with kufta, mushroom, and spelt. She has ordered the kufta especially from Gavar (Qyavar), Gegharkunik province.

 

Kufta meat is made of sirloin. There are two types of kufta in Armenia – of Echmiadzin, Armavir province, and Gavar, Gegharkunik. As usual, Echmiadzintsis (people from Echmiadzin) do not like the kufta of Gavar, and Gavartsis do not like the kufta of Echmiadzin. Food is a matter of pride.

 

“The meat used in Gavar kufta is much harder, whereas Echmiadzin’s kufta meat is softer,” says Anush who is from Gavar, as she starts preparing the dish.

She puts one kilo of kufta meat into a bowl, adds one chopped onion, one egg, a tablespoon of flour, half a teaspoon of black pepper, one teaspoon of cognac. Then Anush starts mixing the mass by hand. When the mass becomes blended, she adds water little by little, almost half a glass. She adds the water gradually, so that the meat blend remains uniform (does not curdle). She starts pounding the meat by hand.

 

“Kufta loves being pounded. It is necessary to pound the meat for some 15 minutes until you hear a crackling sound when slapping it which sounds like music to your ears. We do not add salt to kufta meat, because it already has salt in it,” Anush explains. “When you prepare this dish either in spring or in summer, you may add some chopped tarragon, which adds delightful freshness to the dish.”

 

After pounding the kufta meat, Anush pours one liter of water into a pan and puts it on a gas fire. When the water is about to boil, and when the water bubbles are to appear on the surface of the water, Anush takes a ladle and shows how to put the kufta meat into the water.

 

She puts the ladle into cold water and takes it out, leaving a drop of water in the ladle, and then she puts the meat into the ladle by hand. She rounds the meat in the ladle by hand, then lowers the meat ball into the pot and starts stirring it. The kufta balls smoothly flow from the ladle to the water.

 

A special mallet for pounding kufta meat is resting in Anush’s kitchen; Gavartsis used to call it ‘tokhmakh’. It looks like a mallet, but it is a bit bigger. She says that Armenians used to pound meat with such a mallet before, making it kufta meat. Now, however, this process is mechanized.

 

“I remember when I was a child, I saw how old ladies gathered to pound meat with mallets. I can still hear that sound. It was an interesting and traditional custom. When a family was having a wedding or another party, then the housewife of that family could not pound the meat alone. So she declared that day a kufta pounding day, and all ladies of the neighborhood gathered to help her,” Anush recalls.

 

Anush adds two cups of spelt (a type of wheat), previously cleaned, into the water where the kufta is being cooked.

 

“When you feel that the water for kufta is too much for spelt, you must remove some part of it. Usually we should remember that one cup of spelt is being cooked in two glasses of water,” Anush explains.

 

And while the spelt grains are being swelled in the pan, Anush passes to the next important procedure.

 

She cleans half a kilo of mushrooms, washes them and cuts into big pieces. The frying-pan put on a gas fire is already warm. Anush puts 200 grams butter in the frying-pan, and when the butter melts, she adds the mushrooms, and some salt. In a few minutes, the mushrooms’ juice appears. She stirs the mushrooms with a wooden spoon, until they redden. Then she makes the flame low.

 

Anush cuts onions in half and then she chops them like half-moons.

 

“When we see that the mushroom juice disappears, and only the yellow butter is left, we add the onion. Some people prefer adding onion earlier, but I would not suggest doing so, because onion cooks very fast. As a result, the butter burns, and reddens, and then it does not look good. Whereas mushroom juice does not allow the butter to burn,” Anush explains.

 

At the same time, she follows the spelt and kufta being cooked.

 

The spelt is almost ready, the water entirely disappeared. She adds some 50 grams of butter to the pilaf. And then she closes the pan with a lid tight and covers the pan with a towel at the end.

 

“I studied covering a pan with a towel from my mother. She used to close it and say, “I cover a pan with a towel to make the food keep its taste.” I do the same,” Anush says.

 

In a few minutes Anush serves the pilaf with kufta, mushrooms and spelt. She cuts the kufta balls roundish. She puts the spelt in the middle of a plate, and arranges kuftas around it. She adds the mushrooms with stewed onions on the spelt. Before serving, she sprinkles black pepper on kuftas.

“By the way, it is necessary to eat spelt the way Gavartsis do – with lavash (Armenian traditional flat bread), taking each bite with a piece of lavash,” Ansuh says and shows the eating process like a true Gavartsi.

 

The following ingredients are necessary to cook pilaf with kufta, mushrooms and spelt:

1 kg kufta meat

2 cups spelt

½ kg mushrooms

3 onions

250 grams butter

1 egg

1 tablespoon flour

1 teaspoon cognac

½ teaspoon black pepper

tarragon

salt – depending on taste

black pepper – depending on taste

 

How to prepare the dish:

 

Add one chopped onion, 1 egg, 1 tablespoon flour, 1 teaspoon cognac (or vodka), ½ teaspoon black pepper, chopped tarragon to 1 kg kufta meat, and start beating by hand. When it is mixed, pound the meat by hand, gradually adding ½ glass of water. Add the water little by little. Pound the meat by palm for some 15-20 minutes. Pour 1 liter of water into a pot and put it on heat. When the water is about to boil, and when the water bubbles appear on the surface of the water, make a ladle wet leaving a drop of water in the ladle, and then put the meat into the ladle by hand. After rounding the meat in the ladle, lower the meat balls down the pot and start stirring it. The kufta balls appear in the pot. In some 15 minutes, add 2 cups of spelt, previously cleaned, into the water where the kufta is being cooked, and salt according to taste. While the kufta and spelt are being cooked, prepare mushrooms.

 

Clean and wash ½ kg mushrooms, warm a frying-pan, and add 200 grams butter. When the butter melts, add the mushrooms cut into big pieces. Wait until the mushrooms juice disappears, and add some salt to the mushrooms depending on taste. Cut 2 onions like half-moons. When the water disappears, add the onion. When the spelt absorbs kufta’s water, close the pan with a lid tight and cover with a towel, leaving for several minutes.

 

While serving, cut kufta balls roundish, put the pilaf in the middle of a plate, and arrange the cut kuftas around it. Put the mushrooms with stewed onions on the pilaf. In case of serving guests who prefer no onions, serve the mushrooms in a separate plate. Sprinkle black pepper on kuftas

[MosJan]

good staff

bayts menq Kanacheghen chenq dnum vran, yev mi qich el konyak harelu jamanak enq dnum,