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DAREHATS (pronounced ‘dar-ee hots’) - New Year Bread

December 29, 2012, 10:30 pm
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With the new year approaching, my friend SoniaTashjianreminded me of her recipe for Dare Hats. Because it’s the time of year for this specialty bread, she kindly provided some background information  in addition to her recipe. Read on, and give the recipe a try!
Dare Hats from Sonia Tashjian

From Sonia:
            Darehats is an Armenian traditional bread prepared for the New Year. When the family gathers around the holiday table, the grandmother cuts the bread and serves it to the members of the family. The family member who receives the portion of bread with the coin, is granted good luck and fertility during the coming year.

            The tradition of Darehats (other names are Dari, Grgene, Kloj, etc...) began centuries ago. In the springtime, the first man prepared the bread using the last of the dried fruits and decorated the bread with seeds. The bread was dedicated to his gods in the  hope of a fertile crop for the coming year.
Dare Hats

Ingredients:
5 cups all-purpose flour
2 tsp. baking powder
1 cup sugar
1 tsp. cinnamon (if desired)
1 cup vegetable oil
1 cup hot water
1 cup chopped dried fruits and raisins
1 cup chopped nuts
½ cup linseed or sesame seeds

a coin

Directions:

•           Mix flour, baking powder, sugar, and cinnamon (if using). Add the oil and hot water;   mix well.
•           Add the raisin, chopped nuts & dried fruits. Mix, then place in a non-stick round pan.

•           Wrap the coin with foil, then insert it into the dough. Rub water on the surface of the dough and sprinkle seeds on top.
•           Preheat the oven at medium temperature (approx. 350° F) and bake 40-45 minutes.
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HAPPY NEW YEAR!

January 1, 2013, 7:31 am
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Question: How does one start off the new year on the right foot?
Answer: With a hearty breakfast of basturma and eggs, of course!



Basturma and Eggs
Serves 2
 
  • Start with good quality, lean, thinly sliced basturma. Cut the slices into small strips, and sauté lightly in a skillet with a wee-bit of olive oil.
  • Beat 4 eggs and pour them into the skillet right on top of the basturma. Scramble the eggs along with the basturma – no salt or pepper required as the basturma provides all of the necessary flavor.
  • Cook until eggs are set.
  • Serve with pita bread, lavash or Darehats.

We wish everyone a Happy, Healthy, Peaceful 2013.
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A visit with the spirit of Christmas past

January 2, 2013, 10:05 pm
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Barbara, Robyn and Aunt Arpie
Dinner with family is always important, but it takes on special meaning during this time of year.

Like many folks our age, however, we're sad to find that our families on both sides are dwindling and scattered. So any gathering that reflects even a glimmer of holidays past is precious.

To our delight, Aunt Arpie Vartanesian was determined to provide that opportunity this holiday season – and, in the spirit that she has always shown, she overcame one obstacle after another to make it special.

Arpie is technically Robyn's aunt but we share her without distinction. She's fun to talk with any time about anything, but our Dikranagertsi roots always give us plenty of food memories to share. For years, we shared them while eating the food we loved. 

She retired from cooking several years ago, however, when she moved from her condo into a senior living complex that features an attractive dining room with an impressively varied menu.

Nowadays, she isn't getting out as much and we live just far enough away to make a dinner get-together a challenge. Arpie's solution was to invite us for Thanksgiving dinner at her complex's dining room. Also invited were her niece Barbara Dorian and husband Ed along with some close friends.

Due to a mix-up, however, no family-size table was available so we were broken up into small groups. It didn't bring to mind the old family warmth we'd expected.

Rather than wait to try again next year, however, Aunt Arpie made her displeasure known to the “head honcho,” who invited us all back for a pre-Christmas dinner at one big table in a private dining room. Best of all, he offered to let our aunt set the menu.

He undoubtedly expected her to request a traditional holiday favorite – perhaps turkey or baked ham – but she stuck with our own holiday tradition by ordering shish kebab. Of course, she insisted on lamb.

“And I told him it has to have coriander,” she assured us. “It just won't taste right without kinz.”

The honcho passed the request along to the dining manager, an enthusiastic young man named Roderick. He had to work around a few of his own obstacles, such as not being able to build a fire pit in the kitchen, but he cleverly evoked the spirit of Aunt Arpie's request by seasoning and carving juicy kebab-size chunks of lamb loin that were served over tabouleh. 

Bravo Roderick!

The Armenian theme carried through from the cheese boreg appetizers that our aunt generously shared with the dining-room staff to the paklava dessert.

It turned out to be a very special evening, thanks not only to Aunt Arpie's perseverance but to her extraordinary spirit and love.
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A Traditional Recipe for Armenian Christmas Eve - Nevik

January 4, 2013, 9:30 pm
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It never hurts to re-post a timely recipe, so in case you missed Ara Kassabian’s recipe for Swiss Chard with Chick Peas (Neeveeg, Nevik) from a few yearsago, here it is again – and just (barely) in time for Armenian Christmas Eve, January 5th.
Nevik, Neeveeg
Swiss Chard with Chick Peas (Neeveeg, Nevik)
Ingredients:

1 bunch swiss chard (green or mixed), thoroughly washed to remove grit and sand
1 (15-oz.) can chick peas, drained and rinsed
2-3 tablespoons of tomato sauce
1-2 tablespoons of extra virgin olive oil
Salt (very little),
black pepper, Aleppo red pepper or equivalent (cayenne, chili Colorado, etc.), to taste

Directions:

1.    Wash and coarsely chop the chard. Make sure you get all the dirt out.
2.    Heat the oil over medium-high heat and saute the chard until it is limp. Add the chick peas, tomato sauce, salt and peppers.
3.    Cover and simmer on low heat until the chard is soft, about 20-30 minutes.

Ara’s Notes:
As a variant, you can substitute some ready-made ajika (Georgian tomato-pepper paste) for part of the tomato sauce. In which case, you can omit the Aleppo red pepper.

Swiss chard tends to be high in sodium, and of course canned chick peas also have sodium, so go easy on the salt.

Nevik is traditionally eaten on Christmas Eve (January 5th), along with rice, fish, and yogurt soup(madzoonaboor).


From our Armenian Kitchen to yours…

Shnorhavor Nor Dari yev Soorp Dznount
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Red Quinoa Tabbouleh

January 8, 2013, 10:00 pm
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Doug, Mandy and I were invited to a pot-luck party during the holidays. My natural instinct was to make tabbouleh, but after having had a conversation about benefits of quinoa with a foodie friend, I decided to make a quinoa tabbouleh salad instead of the usual bulgur.

Red Quinoa Tabbouleh
 Here's some background information on quinoa from the book 'Food Lover's Companion':
Quinoa was known as 'the mother grain' to the ancient Incas of South America. Containing the eight essential amino acids, quinoa is considered a complete protein. It's higher in unsaturated fats and lower in carbohydrates than most grains, and provides a balanced source of vital nutrients. 
Quinoa cooks in the same manner as rice, and expands to four times its original volume. It's very light and the flavor has been compared to couscous, meaning it's delicate - almost bland. Quinoa's uses are many - it can be served as a side dish, part of a main dish, in soups, salads, and even puddings.   

I adapted a recipe from Epicureous.com using red quinoa which really made an impressive-looking, festive dish, if I do say so myself! 

Red Quinoa Tabbouleh (adapted from an Epicureous.com recipe)

Ingredients:

2 cups red quinoa, cooked according to package directions
(Use 4 cups broth or water to 2 cups quinoa; add a little salt. Bring to boil, reduce heat and simmer until all liquid is absorbed. The box said to cook for 15 minutes, however, I had to cook it for almost 30 minutes.)
4 Tbsp. fresh lemon juice, or more to taste
¼ cup olive oil
1 clove garlic, minced
Black pepper, to taste
Salt, to taste
2 Persian cucumbers, or ½ seedless English cucumber, cut into small dice
2 plum tomatoes, cut into small dice
½ cup flat-leaf Italian parsley, chopped
2 scallions, finely chopped
¼ cup crumbled feta cheese, optional
1 cup canned chickpeas, drained and rinsed, optional

Directions:
1. In a saucepan, cook quinoa according to package directions. Remove saucepan from heat; let stand covered for 5 minutes. Fluff with fork.
2. Dressing preparation: While quinoa is cooking, whisk together the lemon juice, garlic, olive oil, salt and pepper. 
3. Spread out quinoa on a large rimmed baking pan; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. (Can be made 1 day ahead up to this point.) Cover remaining dressing and quinoa separately; chill.
4. Add cucumber, tomatoes, herbs, scallions, feta cheese and/or chick peas to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle with remaining dressing; mix gently. Add more lemon juice, if desired.





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Carmantyuc or Kndzmdzuk: Does anybody know what this is???

January 12, 2013, 10:00 pm
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Catherine, a new reader of The Armenian Kitchen wrote asking for a common name  of a specialty herb she came across. 


Here’s her request:

“While searching for Armenian Herbed Flatbread information I found your site and also a reference to a "specialty" herb used.  Can you give me the English or Latin name of this herb.  The special herb is called either [sic] carmantyuc  or kndzmdzuk.”


So, I did some hunting, came up empty-handed, and suggested to Catherine that I’d put this request on the website.


Catherine thought that was a great idea, and added:

“I am always interested in new-to-me culinary herbs and spices.  I live in the Phoenix, AZ area and because of that I can grow just about any herb or spice (with rare exceptions) here.  Regarding the herb in question, it may be a regional variety of a common family, like oregano, thyme or mint, so a 'hint' may help find it :-)”


There you have it, folks.


If anyone reading this knows an English or Latin name for carmantyuc or kndzmdzuk, please leave a comment, or email robyn@thearmeniankitchen.com.


Once we have an answer, I’ll post it for all to see. Thanks a bunch!


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Armenians satisfy Beirut's thirst for sweetness

January 16, 2013, 9:05 pm
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The Badguer, from the Lebanon Star
It's hard to imagine, but Armenians have come up with a new contribution to tastes of Lebanon: pomegranate wine.

The fruit itself is popular throughout the Near and Middle East, but it holds a special place in Armenian culture and lore—and, apparently, in our wine vats.

The Daily Star of Lebanon reports that the sweetly tart and distinctly Armenian drink made a debut splash at the Beirut Cooking Festival in November.

The wine was introduced at the festival by the Badguer Restaurant and Heritage Center, where pomegranate images adorn the dining room. Badguer founder Arpi Mangassarian explained the Armenian affinity for pomegranates by saying the fruit's presence "makes us feel there is balance and joy and prosperity."

The wine has since spread beyond the city's Armenian community, as others are drawn to its unique flavor. There aren't enough pomegranates grown locally to support wine making, so merchants are making overtures to importers.

Oddly, one likely source is America, where pomegranates have gained popularity along with a health-boosting reputation in recent years.

While Lebanese are clearly drawn to the taste of pomegranate wine by itself, there's still a question of how well its distinctly sweet flavor complements dishes in the country's varied cuisine.

 “I think it will catch on in Lebanon, but the question is what can you consume it with?" said local wine expert Elie Maamari.  "Maybe cheese or dessert."
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Dolma Soup!

January 20, 2013, 10:00 pm
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Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the traditional way.
Instead, Doug made meats balls with ground lamb and bulgur which he cooked in a skillet to brown, pouring-off any excess fat. We had tomatoes, zucchini and onion on hand, so he cut those into large pieces, threw them in a pot with canned tomato puree, seasonings, and the lamb meatballs. This was simmered for about 30 to 40 minutes, until everything was cooked just right. Naturally, this was served with plain thick yogurt. 

Dolma Soup
Since there were only the two of us dining, we had enough for 2 complete meals and then some. With the meatballs devoured, we still had a sufficient amount of veggies and tomato base.
Being the creative sort, Doug transformed what was left into what we named “Dolma Soup”. He added quick-cooking barley, some Aleppo red pepper, a smidge more water and tomato paste, simmered the new creation for about 20 minutes – or until the barley was tender, and voila… Dolma Soup!

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St. Sarkis Day, January 26th, 2013

January 24, 2013, 10:00 pm
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Thank goodness for email! My dear friend Sonia Tashjian reminded me that tomorrow is St. Sarkis Day. If you haven't baked kumba cake or made St. Sarkis Halva yet, you'd better drop everything and get busy!

Kumba cake photo courtesy of Sonia Tashjian
If you don't know what I'm talking about, just click on the  recipe names above to return to the previously-posted stories and recipes related to the celebration of St. Sarkis and the Armenian version (well, almost) of Valentine’s Day!
St. Sarkis Halva photo courtesy of Armand Sahakian, owner of Nory Locum

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Basimet

January 28, 2013, 10:00 pm
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The choir at St. David Armenian Church, Boca Raton, FLrecently hosted their annual Armenian Christmas brunch after services. One of the featured menu items was Basimet – a cross between simit and chorag, according to my friend (and choir member) Louise Apoian, who was kind enough to share her family’s recipe. (Spellings vary, so one might find the recipe listed as ‘basimit’ or ‘Bah Simit’.) Louise's recipe was handed down from her aunt, Voco Kalafian, originally from Marsivan. 
Apoian family's Basimet

Baskets of basimet and platters of Armenian string cheese kept eager parishioners' hunger at bay until the brunch was actually served. Somewhat sweeter than chorag, the basimet, along with the slightly salty shreds of cheese, were a welcome treat for our taste buds and tummies!  

Here is the Apoian family’s recipe for Basimet:

Ingredients:
1 cup melted margarine or butter
1 ¼ c. sugar
1 cup milk
3 eggs
About 6 to 7 cups flour, sifted (Louise uses pre-sifted flour to save time!)
2 Tbsp. baking powder
½ tsp. salt
1 egg, beaten (for egg wash)
Sesame seeds to sprinkle on top of egg wash, optional

Directions:
1. Melt butter (or margarine); allow to cool a bit.
2. Add sugar and milk to the melted butter; stir until sugar is dissolved. Pour mixture into a large bowl; beat in eggs.
3. In a separate bowl, add 5 cups of the sifted flour and the rest of the dry ingredients.
4. Slowly mix the dry ingredients into the bowl of wet ingredients, adding more of the flour as needed to create a dough that is not sticky and easy to handle.
5. Pinch off walnut-sized pieces of dough, roll into ropes, and twist. NOTE: The basimet can also be braided, made into S-shapes, circles, etc.
6. Place basimet pieces onto parchment-lined or lightly greased baking sheets. Brush tops with egg wash; sprinkle with sesame seeds if desired.
7. Bake in a preheated 350°F oven for 25 to 30 minutes, or until lightly golden brown.
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Meat and Bulgur- Stuffed Grape Leaves (Sarma)

February 1, 2013, 10:00 pm
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In the past we've posted recipes for meatless stuffed grape leaves (yalanchi), which make terrific appetizers, but if you're looking a a heartier meal, the addition of meat is the way to go. Traditionally, ground lamb or beef are the meats of choice, but to lighten-up the dish, our recipe  uses ground turkey, making it lighter, but just as tasty and satisfying.

Meat and Bulgur- Stuffed Grape Leaves (Sarma)
Yield: approximately 30 pieces

Sauce Ingredients:
1 (28 oz.) can of diced tomatoes
1 can water (same can from tomatoes)
 2/3 of 6-oz. can of tomato paste (reserve the rest for the filling)
juice of 1/2 lemon (reserve the juice from the other ½ lemon for the filling)
½ tsp. allspice
Salt and pepper to taste
1 packet no sodium beef bouillon

Sauce Directions: Mix all of the above ingredients in a bowl. Set aside until ready to cook.

Meat-Bulgur Filling:
1 (1 ¼ lb.) package ground turkey (93% lean / 7% fat) NOTE: Beef and/or lamb are traditionally used.
1/2 cup #2 bulgur (½ cup rice may be substituted)
½ cup of chopped parsley
1 packet no-sodium beef bouillon
Juice of 1/2 lemon
the remaining tomato paste
salt, pepper and allspice to taste

Grape leaves from a jar: Rinse leaves, pat dry. Remove and discard thick stem ends.

Directions for folding and cooking the grape leaves:
1. Lay one grape leaf at a time on a flat work surface, shiny side down.
2. Place enough filling at the stem-end of the leaf, and spread it about three-quarters across the width of the leaf. (The amount of filling will be determined by the size of the leaf.) Start rolling the leaf from the stem end upward (away from you), then fold each side of the leaf over the filling, and continue to roll upward. Fold firmly so the leaf won’t unravel during cooking. (NOTE: Don’t roll too tightly, however, because the bulgur or rice will expand and the leaves could burst during cooking.)
3. Place the sauce in a large pot. Place the rolled leaves right in the sauce.
4. Add enough hot water to cover the rolled leaves. Place an inverted dish on top of the grape leaves to keep them in place.
NOTE: You might want to add another weight, such as a small pot half-filled with water to place on top of the dish. This keeps the grape leaves submerged for even cooking.
5. Bring to a boil; place a lid and tilt it (it won’t fit snugly due to the small pot), then reduce heat to low. Cook for 30-40 minutes until the bulgur or rice and grape leaves are tender.

To serve: Spoon some sauce over the top of the cooked grape leaves, along with plain, thick yogurt.
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A Request for Chiltik – an eggplant, tomato and garlic dish

February 5, 2013, 10:00 pm
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Can anyone help? Beth Lewis is looking for a specific dish called Chiltik. 

Here’s her request:
“Years ago, my husband had a dish in Germany made by an Armenian man who was from Turkey.  It was called "chiltik" and consisted of layers of eggplant and tomatoes with garlic.  I have searched for years to find a recipe with no success.  Do you know a recipe for this dish or where I can find a recipe?”
Photo via Inspired Taste
After sending her a recipe I found on the internet for  sauteed eggplant with tomato-garlic sauce (see below), she said that wasn’t it, and offered a better description.

Beth wrote:
“The man who made it said that first the eggplant was sliced very thin (like with a mandolin slicer), brushed with olive oil and then slightly baked.Then the tomatoes and garlic are sliced just as thin and all 3 are layered in a pan like you would cook scalloped potatoes.  I don't know if it was cooked or marinated after that.  There also may have been vinegar in the dish.  All the vegetables were firm and the dish seemed simple but very tasty.”

Dear readers, I’m asking for assistance once again. If this recipe is familiar to you, please email me: robyn@thearmeniankitchen.com, or leave a comment with your recipe or suggestion.

Depending on the complete ingredient list, this could be a perfect Lenten recipe, so the sooner we hear from you, the better.  (FYI: This year Lent begins on Monday, February 11.) 
Thanks!

Here's the recipe I sent Beth:
 SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
From   Ayla Esen Algar
Yield: 4 servings
  Ingredients:
       1 Eggplant
       Salt
       Extra virgin olive oil
      10 oz. Can tomatoes with liquid
       1 Chopped tomato
       1 tbsp. Tomato paste
       2 tbsp. Water
       2 tsp. Mashed garlic
       2 tsp. Vinegar
  Directions:
   1. Cut stem off eggplant.  Remove strips of skin with a vegetable peeler.  Cut lengthwise in half, then crosswise into 1/4″ thick slices.  Spread on a cookie sheet & sprinkle with lots of salt.  Put in a colander   & set aside for 4 hours.
   2.  Rinse well & drain.  Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides.  Drain.
   3.  Pour off all but 1 tbsp. olive oil.  Mash tomatoes with a fork & put into skillet.  Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat.
   4.  Arrange eggplant slices on a serving dish & pour over sauce.  Serve warm.
  
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Chaimen Dip

February 8, 2013, 10:00 pm
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I know you’re familiar with basturma – the dried, spice-covered meat cut paper thin, and served with pita bread or lavash as an appetizer. But, did you know the basturma spice mix can be used to create an unusually tasty dip? Well, it can, and I’ll tell you how.

Chaimen Dip
I found a brochure called “Basturma Made Easy” in my collection of recipes that was dated 1976. I don’t know if this came from a company or an individual, but an address indicated it was from Cold Spring Harbor, NY. I’m guessing my late mother-in-law, Sylvia Kalajian, sent away for it. How she found out about it, I’ll never know.

The brochure explains how to make basturma in the refrigerator (perhaps an item for another time). In addition, there are several recipes including one for Chaimen Dip.

Since I wasn’t about to make basturma, I chose to make the spice mix and try the Chaimen Dip recipe.
The original spice mix recipe yields a lot as it’s supposed to cover a two pound cut of meat. Since I was only making dip, I cut the ingredient amounts by one fourth, but I’ll provide both recipes.

The original Chaimen recipe from the brochure:
1 tsp. cayenne pepper
½ cup paprika
¼ cup chaimen (ground fenugreek)
4 tsp. allspice
2 tsp. black pepper
2 tsp. cumin
½ tsp. nutmeg
½ tsp. ground cloves
1 Tbsp. salt
1 tsp. garlic powder, optional
Directions:
1. Sift the ingredients together into a bowl. Stir until well blended.
2. To make a paste for basturma, gradually blend 1 cup of water into the spice mix. Stir well adding more water, one tablespoon at a time, until a loose paste is formed that will spread easily on the meat.

Chaimen spice mix
Chaimen Dip ingredient proportions, my version:                      
¼ tsp. cayenne pepper
2 Tbsp. paprika
1 Tbsp. chaimen (ground fenugreek)
1 tsp. allspice
1/2  tsp. black pepper
1/2  tsp. cumin
1/8 tsp. nutmeg (I used freshly ground nutmeg)
1/8 tsp. ground cloves
¾ tsp. salt
¼ tsp. garlic powder

Spice Mix Directions:
Sift the ingredients together into a bowl. Stir until well blended. Store in a tightly covered container, but use within one month or else the flavors won’t be as bold.

To make the Chaimen Dip:
2 Tbsp. chaimen spice mix (add more if you dare!)
½ cup plain yogurt
½ cup light sour cream

Directions:
In a mixing bowl, blend together the yogurt, sour cream, and spice mix. Cover and refrigerate at least one hour before serving. NOTE: You can use all yogurt or all sour cream, if you prefer.
Serve with cut vegetables, your favorite chips, pita bread or lavash.

Our Verdict: The dip tasted just like basturma - without the meat!






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Now that the Lenten Season is Here...

February 11, 2013, 10:00 pm
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Doug, Ara Dinkjian, Robyn (me!), and Onnik Dinkjian

I couldn’t think of a better way to kick-off the Lenten season than with a Poon Paregentan dance featuring the fabulous music of Johnny Berberian, Ara Dinkjian, Leon Janikian, and Mike Gregian, and world-famous vocalist, Onnik Dinkjian. 

Mezza served at the dance
The Women’s Guild of St David Armenian Church in glorious Boca Raton, FL, hosted such an event this past Saturday.  An evening of music, mezza, dancing, and friendship set the stage for Lent, which began on Monday, February 11th.

In the Armenian Church, Lent begins on the Monday before the Catholic Church’s Ash Wednesday. On the Sunday before Lent, Armenians celebrate Poon Paregentan, or
"a day of good living," a time to feast before the fasting of Lent begins. This day is considered the first step of the Lenten journey. 

To get your lenten recipe search started, click here to see a lenten item we posted a few years back.

In the coming weeks, TheArmenianKitchen will post some more Lenten recipes for you to add to your collection, so stay tuned!
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Lenten Swiss Chard and White Bean Soup

February 15, 2013, 10:00 pm
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The Lenten season is here, so I’m offering a vegetarian version of one of my favorite soups. Hope you’ll like it!

Swiss chard and white bean soup
Lenten Swiss Chard and White Bean Soup
Serves 6

Ingredients:
1 large bunch Swiss chard, thoroughly washed
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
½ tsp. Aleppo red pepper (NOTE:  ½ tsp. paprika with a dash of cayenne pepper may be substituted)
½ tsp. kosher salt, or to taste
¼ tsp. black pepper, or to taste
1 tsp. dried basil leaves, crushed, or to taste
2 Tbsp. tomato paste (or red pepper paste)
1- 16 oz. can diced tomatoes - including the liquid
4 cups water
1 can white beans, drained and rinsed
3 Tbsp. lemon juice
Directions:
1. To prepare the Swiss chard:
·         Trim the stems from the leaves and wash well. Chop stems into small pieces.
·         Thoroughly wash each leaf of the chard to remove every particle of grit and sand. Remove thick ribs from leaves. Cut leaves into bite-sized pieces. Set aside until ready to use.
Step 2
2. In an 8 quart pot, heat 2 Tbsp. olive oil. Sautė onions, garlic, and Swiss chard stems until slightly softened, about 5 minutes. Season with Aleppo red pepper, salt, pepper, and basil leaves. Stir in tomato paste, diced tomatoes with their liquid, and 4 cups water. Cook about 10 minutes, stirring on occasion.
Step 3
3. Add the Swiss chard leaves, white beans and lemon juice; continue cooking for about 20 minutes, or until chard leaves have wilted and softened. Adjust seasonings according to your taste preference.
NOTE: The soup tastes better the next day, after flavors have blended.
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Grilled Zucchini with Kalamata vinaigrette

February 19, 2013, 10:00 pm
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Our local South Florida farmer's markets are currently featuring homegrown produce - zucchini, green beans, Swiss chard, tomatoes to name a few. It's also prime time for picking tomatoes and strawberries. Not a bad deal, really - especially since folks in other parts of the US are still shoveling snow.


I bought all of the above in an effort to make and share some recipes suitable for Lent. I've already posted the Swiss chard and white bean soup recipe, so today I've got a grilled zucchini recipe.  This recipe is adapted from one I found in the Whole Foods recipe collection. It's not necessarily Armenian, but it definitely qualifies to serve during Lenten - or - whenever.
   
Grilled Zucchini with Kalamata vinaigrette


Grilled Zucchini with Kalamata vinaigrette
Serves 4

Ingredients:
½ cup pitted kalamata olives, drained and rinsed
1 Tbsp. red wine vinegar
½ tsp. black pepper
¼ cup water
3 Tbsp. olive oil, divided
4 medium zucchini, washed, and cut lengthwise into  ½” thick slices
Juice of ½ lemon
2 garlic cloves, minced
Dash of salt and pepper
Garnish: 1 small tomato, diced

Directions:
Step #1
1. In a blender or food processor, process olives, vinegar, pepper, water, and 1 Tbsp. of the olive oil. Blend until smooth.  Add more water if mixture is too thick. Set aside.
Step #2
2. Place zucchini slices in a large bowl; toss with lemon juice, the remaining 2 Tbsp. olive oil, and a dash of salt and pepper until well-coated.
(Note: After cutting the zucchini lengthwise, I cut the pieces in half  crosswise so it would fit in my George Foreman counter top grill.)
The zucchini can be grilled on a stove-top grill pan, in a counter-top grill, or on an outdoor gas or electric grill. Set grill on a medium-high setting.
Step #3
3. Cook until grill marks appear on zucchini, and zucchini becomes tender – about 3 to 4 minutes on each side.


 
4. Layer zucchini slices on platter; drizzle each layer with Kalamata vinaigrette, and garnish with chopped tomatoes.
Servehot, warm or at room temperature.

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Roasted Red Peppers with Currants and Nuts

February 22, 2013, 10:00 pm
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Try this for a Lenten side dish. Serve with your favorite Lenten fish recipe.


Roasted Red Peppers with Currants and Nuts
Serves about 8

Ingredients:
¼ cup currants or chopped raisins
6 to 8 large red peppers, if in season, - OR – 1 (32-oz.) jar of roasted red peppers
2 cloves garlic, minced
¼ cup olive oil
2 Tbsp. lemon juice or red wine vinegar
½ tsp. Kosher salt
Ground black pepper, to taste
½ tsp. paprika
¼ cup chopped nuts (walnuts, pecans, or pine nuts)

Directions:
1. Place currants (or raisins) in a small bowl. Pour hot water over them just to cover. Allow to soften for a few minutes, then drain. Set aside until ready to serve.

2. To roast and prepare fresh red peppers:

  •          Place oven rack a few inches from the broiling unit.
  •          Preheat oven to broil.
  •          Wash peppers, leaving them whole.
  •          Place peppers on a foil-lined, lightly oiled baking pan.
  •          Turn peppers every 5 to 7 minutes, as they start to blacken and blister. Be sure all sides have been cooked.
  •          Remove pan from oven, covering peppers with aluminum foil for about 10 minutes. This will help loosen the charred skin.
  •          When slightly cooled, rinse the skins under running water.
  •          Remove and discard stems and seeds. Rinse peppers. Pat dry with paper towels.

3. If you use jarred peppers, drain and rinse them well. Pat dry.
4. Cut peppers into ¼-inch strips and place in large a bowl.
5. In a small mixing bowl, place garlic, olive oil, lemon juice (or vinegar, if using), salt, pepper, and paprika. Mix well. Pour dressing over the red pepper strip, coating gently.
6. Cover and allow to sit at room temperature for about one hour before serving time.
7. To serve: Garnish with currants and nuts.

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Navy Bean and Beet Salad

February 26, 2013, 10:00 pm
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You might have noticed that I’ve been keeping my Lenten recipe selections on the easy-to-prepare side. There's no law that requires lenten dishes to have complicated procedures requiring hours to prepare, as some do - TOPIG, for example.

Today’s recipe falls into the quick-and-easy category, plus it's nutritious, tasty and colorful. You just can't beat that!

Navy Bean and Beet Salad
Serves 6

Salad Ingredients:
2 (15 oz.) cans Navy beans, drained and rinsed
2 (15 oz.) cans beets, drained and diced
1 small onion, cut into thin crescent shapes
¼ cup fresh parsley, chopped

Dressing Ingredients:
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
Juice of 2 small lemons

Directions:
1. In a mixing bowl, combine the drained beans and diced beets. Toss in the onion slices and parsley.
2. In a small bowl, whisk together the salt, pepper, oil and lemon juice.
3. Pour dressing over the bean-beet mixture; toss to coat.
4. Cover and chill about 1 hour. Adjust seasonings, if necessary, before serving.
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Bulgur and Potato Kufta ( Musa Daghtsi style)

March 2, 2013, 10:00 pm
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My maternal grandmother (aka Yeranuhe Nanny) used a lot of bulgur and potatoes in her everyday cooking. In fact, most of her dishes were suitable for a vegetarian diet, thus fitting for Lent. Meat was served in small portions on the occasions it was served at all; larger cuts of meat – either lamb, chicken or turkey – were served mainly for very special meals.

One dish I recall is Nanny's bulgur-potato kufta  shaped like thin cigars and served with lettuce leaves as a wrap. When grape leaves from her back yard arbor were young and tender, she’d serve those in place of the lettuce leaves.  Nanny made enough of her own red pepper paste (an important ingredient in so many of her recipes - including this one) in late summer to last until the next season.
Such fond memories!

Nanny's Bulgur and Potato Kufta
Here’s my Nanny's recipe for …

Bulgur and Potato Kufta
Yield: 8 pieces

Ingredients:
½ cup #1 (fine) bulgur
Water
3 Tbsp. olive oil
½ cup finely chopped red peppers (NOTE: a combination of red and green peppers can be used)
1 cup finely chopped onion
½ lb. boiled, peeled potatoes
¼ cup finely chopped parsley
1 Tbsp. red pepper paste softened with 1 Tbsp. water (tomato paste with a dash of cayenne pepper can be substituted)
½ tsp. cumin
Dash of black pepper
1 tsp. salt

NOTE: This recipe can easily be doubled.

Directions:
1. Place bulgur in a bowl adding just enough warm water to cover it.  Cover bowl with plastic wrap. Allow to sit for about 10 minutes, or until water is absorbed. Test bulgur to make sure it has softened to a tender, yet slightly chewy texture.  Drain any excess liquid.

2. In a skillet, heat the olive oil over medium-high heat. Sautė the peppers and onions until they soften, about 10 minutes. Set aside to cool.

3. Gently mash the boiled potatoes and set aside.

Bulgur - potato mixture prior to shaping
4. Once the bulgur has softened enough and the excess liquid is drained, add the peppers, onions, mashed potatoes, parsley, and the rest of the ingredients. Knead until well-combined. Adjust seasonings, if necessary.

5. Shape as desired –cigars; round, flat patties, etc. Arrange on a platter

To serve:  wrap in lettuce or grape leaves - or simply eat with a fork!



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Lenten Recipe Guide

March 6, 2013, 10:00 pm
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Grape Leaves stuffed with Rice
To help get you through the next few weeks of Lent, I'm re-posting an item we did which reveals some Armenian Church Lenten guidelines and recipe options.



Recap:



  • The Western Church's less strict Lenten practice excludes meat from the diet. The stricter Lenten diet of the Eastern Church excludes meat, fish, poultry, dairy, dairy products or eggs.
  • To make some of our recipes into a Lenten version, substitute water or vegetable broth for any beef, lamb or chicken broth mentioned.
  • You'll notice that breads and desserts have been omitted from the menu list, but if you're interested in either of these, just look for recipes which use oil or margarine in place of butter.  
Since this was originally posted, we have added a number of Lent-friendly recipes to our list. Feel free to scroll through our 2 sections of Armenian recipes in the right-hand column of this page where you will be led to the story and appropriate recipe. Refer to the points listed above to help determine the recipe's suitability for Lent.


Below are menu options from our original collection of recipes to help you. 

For those of you following the Western Church’s meatless diet, I’ve placed a "W" next to the recipe’s name in the list below. If you are leaning toward the stricter, Eastern Church Lenten diet, you'll find an "E", next to the recipe's name. Those are suitable for anyone to eat.

Use the following as a basic guide to "Mix-n-Match" your Lenten menu:

Appetizers: Hummus (E), Muhammara (E), Stuffed grape leaves (E), Cheese or spinach boregs (W), Dill cheese (W), Cilantro - Tahini Dip (W)
Salads: Armenian chick pea salad (E), Armenian potato-egg salad (W), Armenian potato salad (E), Armenian salad (E), Cardamom fruit salad (E)
Side Dishes: Tabbouleh (E), Plaki (E), Fassoulia (green beans) without meat (E), Jajik (W), Bulgur or rice pilaf (E), Zucchini and eggs (W)
Soup: Cabbage soup (E), Lentil soup (E)
Entrees: Eggplant - zucchini bake (E), Mujadarra (E), Parsley, onions and eggs (W), Tomatoes and eggs (W), Plaki with Fish (W)

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