Michink (Mid-Lent) Potluck Dinner

March 10, 2013, 10:00 pm

The Women’s Guild of St. David Armenian Church in Boca Raton, FL has a special way of observing michink,or mid-lent - with a potluck dinner. This year our dinner will be held on Wednesday, March 13^thin Mardigian Fellowship Hall. Each guild member is asked to bring a Lenten recipe large enough to serve 6 people. Attendees eagerly sample a wide variety of tasty, healthy Lenten recipes, while enjoying the camaraderie of everyone present.
Upon the conclusion of the meal, a brief service is conducted by the Very Rev. Father Nareg Berberian.

I don’t know what the other members will be bringing, but I’m planning to contribute one of the following green bean recipes; I haven’t decided which yet.

Fresh Green Beans

Option #1: A fresh and delicious way to prepare green beans.

Green Beans with Orange Dressing

Serves 6

Ingredients:

1 1/2 pound green beans, stems trimmed and cut in half

Dressing:

2 teaspoons grated orange zest

1/2 cup orange juice

1 tsp. salt

1/2 teaspoon freshly ground black pepper

Garnish:

1/3 cup toasted unsalted pistachios, chopped

3 tablespoons thinly sliced fresh mint leaves (or 1 tsp. dried mint, crushed)

Directions:

1. Steam beans until tender (they should still be bright green), about 5 minutes.
2. In a small bowl, whisk together orange zest, juice, salt and pepper.
3. Place green beans in a serving bowl; toss with orange dressing.
4.Garnish with a sprinkling of pistachios and mint. Serve hot or at room temperature.

Option #2: A reliable stand-by recipe.

Lenten-Style Green Beans
Serves 6

Ingredients:

1 small onion, coarsely chopped

2 garlic cloves, minced

¼ cup olive oil

1 ½ lbs. Italian pole beans or string beans, fresh or frozen (defrosted)

1 cup tomato Sauce

1- 15 oz. can diced canned tomato with its liquid

1 cup water (more if needed)

salt, black pepper, allspice to taste

¼ Tbsp. cayenne pepper, optional

Directions:

1. In a medium sized pot, heat the olive oil over medium heat. Sautė onions and garlic until the onions become translucent. Reduce heat to low. Add the beans, cover, and cook for about 15 – 20 minutes, stirring every few minutes to prevent burning. (At this point no liquid has been added.)

2. Add the sauce, diced tomatoes, water and seasonings. Mix well; cover and cook on low for 30 minutes till the green beans are tender.

3. Add additional water, and adjust seasonings, if necessary.

Can be served hot or at room temperature.

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Lenten Peanut Butter Balls

March 14, 2013, 10:00 pm

≫ Next: Getting Ready for Easter

≪ Previous: Michink (Mid-Lent) Potluck Dinner

I have been remiss in posting Lenten desserts, so here’s a truly simple, tasty, and relatively healthy choice to satisfy your sweet tooth. This no-bake recipe is somewhat reminiscent of the Tahini-Chocolate Truffles I made for my friend's Christmas cookie exchange party last December.

Lenten Peanut Butter Balls

Lenten Peanut Butter Balls

Yields approximately 2 dozen

Ingredients:

1 cup peanut butter, natural, chunky or creamy – the choice is yours

2 tablespoons honey

1 cup rolled oats, ground in a food processor or blender

¼ cup unsalted nuts, ground (walnuts, peanuts, pecans are suitable options)

¼ cup currants or chopped raisins (optional)

Options for coating: powdered sugar, unsalted chopped nuts, toasted sesame seeds

Directions:

1. Place peanut butter and honey in a microwave-safe bowl. Heat on high power for about 15-20 seconds. Stir until blended.

2. In a separate bowl, mix oats, ground nuts, currants or raisins, if using. Stir until well-combined. If mixture seems a bit dry, just keep on mixing!

3. Take a heaping tablespoonful of the combined mixture and shape into a ball; place on a plate. Repeat until all mixture is used.

4. Roll each ball in your coating of choice. Place each in a mini muffin paper cup. Chill the peanut butter balls in the refrigerator for at least an hour, or overnight.

Robyn's suggestion: To avoid messy handswhen shaping, wear non-powdered gloves. You'll be glad you did!

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Getting Ready for Easter

March 18, 2013, 10:00 pm

≫ Next: Palm Sunday is ACYOA Day

≪ Previous: Lenten Peanut Butter Balls

It’s never too early to start planning for Easter – arranging baskets of treats for the children (and certain grown-ups I know!), baking plenty of chorag, making special desserts (paklava, for instance) – but most important, coloring hard-cooked eggs for Easter Sunday.

I posted directions for dying Easter eggs Armenian-style, a while back, but felt it necessary to repeat the instructions.

Special Note: You must start gathering onion skins now – gather as many as you can because the more you have, the more intense the color will be.

This time around, I’m also including several natural egg-coloring recipes compliments of ‘Better Homes and Gardens’. You’ll find the recipes below.

Image from kanelstrand.com

Here’s what to do to color Easter eggs Armenian style – it’s very easy:

Hard cook eggs as you normally do, but add the onion skins to the water before you start the cooking process.

You’ve never hard-cooked eggs before? Here’s what you do:

1. Gently place eggs in a deep pot.

2. Add enough water to come one inch above the eggs. (Add onion skins now if you’re coloring eggs for Easter.)

3. Cook over high heat until water comes to a boil.

4. Immediately cover the pot and remove it from the heat.

5. Let the eggs stand in the hot water for 15 minutes.

6. Discard the onion skins, if used.

7. Remove the eggs from the hot water and cool them immediately in a bowl of cold water. (This stops any further cooking, makes eggs easier to peel, and helps prevent a greenish ring from forming around the yolk.)

8. Pat the eggs dry, and refrigerate them until serving time.

Image from Better Homes and Gardens

Now for the All-Natural Easter egg dye recipes from Better Homes and Gardens:

Use these all-natural dye recipes made from household ingredients to create Easter eggs in beautifully subdued shades. Leave eggs soaking in the dye in the refrigerator overnight for the richest colors.

Bluish-Gray:

Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

Blue:

Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green:

Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow:

Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

Orange:

Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange:

Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.

Yellow:

Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.

Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.

Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.

Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.

Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold:

Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.

Brown:

Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink:

Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.

Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

Lavender:

Mix 1 cup grape juice and 1 tablespoon vinegar.

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Palm Sunday is ACYOA Day

March 22, 2013, 10:00 pm

≫ Next: Pan-seared lamb chops: a great way to fire up the appetite without making a big fuss

≪ Previous: Getting Ready for Easter

Palm Sunday is synonymous with ACYOA Day. (Armenian Church Youth Organization of America)

According to the official ACYOA website, its purpose is “to focus attention on the vitality of the organization, its members, its accomplishments, and its role in the local parish community. It is also an opportunity for the ACYOA to promote its programs and honor individuals who have made an impact on youth in the Church. ACYOA Day is primarily celebrated in the local parish.”

ACYOA recollections:

As teenagers, my sister and I – and later my brother - belonged to St. Leon Armenian Church (NJ) ACYOA. As members, we were taught leadership skills; sponsored dinners, dances, you name it - we spent all of our free time together, creating life-long friendships.
When our children were old enough, they became members of their respective church’s ACYOA- following in our footsteps.

For the five years my daughter belonged to St. David (FL) ACYOA Jrs., I co-sponsored the group alongside a childhood friend of mine. As small as the St. David youth group was, they were an active, integral part of our then relatively new parish. Members participated in various aspects of the church –assisting with Sunday School, serving on the altar, and singing in the choir. In addition, they sponsored successful church-related fundraisers, and even provided babysitting services while parents attended parish events.

Traditionally, at the conclusion of Palm Sunday church services, ACYOA members host a luncheon and program for family and friends to enjoy.

My special (food-related) recollection:

Photo from causesoftheheart.com

Our annual Palm Sunday luncheon was highlighted with a very special fundraiser - a cake-lighting ceremony - at the conclusion of the program. We had a huge sheet cake – which ultimately became dessert – set on a beautifully decorated table. Guests were invited to come forward to light a candle, in honor of – or in memory of - a loved one. Each name was announced. The guests made a donation, selected a candle, lit it, then placed it in the cake. It was heart-warming to see the cake completely aglow.

Today, ACYOA chapters flourishes thanks to the Armenian youth who are dedicated to their church community, and their supportive clergy, parents, and parishioners.

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Pan-seared lamb chops: a great way to fire up the appetite without making a big fuss

March 26, 2013, 10:00 pm

≫ Next: Easter Greetings!

≪ Previous: Palm Sunday is ACYOA Day

We've fallen out of lamb-chop love in recent years for a couple of reasons.

One is the fatty, chewy and generally sub-par chops available at most of our local stores. The other is that I've always been an open-fire lamb cooker. I like my chops charred over a real flame, just the way Dad made them.

But we don't fire up the grill much when we're cooking for just the two of us, as is almost always the case these days. We try to keep things simple, which translates into stove-top prep. That generally entails few sacrifices, but lamb chops, sadly, have become one of them.

Until the other day, that is, when I spotted three particularly nice shoulder chops that looked perfectly marbled and nicely trimmed. My first thought was to head for the charcoal aisle but I'm happy to report that the thought passed quickly.

Instead, I decided to pan sear the lamb along with the fixings.

Preparation stage

I started by making an Armenian-style side salad and getting my bulgur pilaf on the stove. I set the salad aside to dress right before serving and let the pilaf fluff up in its own juices, with the pan's top firmly in place.

Ready to serve!

Then I put a 12-inch Teflon skillet on the stove and turned the heat up high. While the pan warmed up, I cut up a large onion and two fat, red bell peppers just as I would if I were barbecuing. I tossed them in a bowl with two crushed cloves of garlic, my usual kebab seasonings (use the ones you like) and just enough olive oil to coat it all.

The peppers and onion went into the hot pan to sizzle while I rubbed the chops with the same seasoning mix and then added just enough oil for a similar coating. As the veggies were starting to brown, I added the meat to the pan.

The only exception to the stove-top portion of the menu resulted from my running out of room on the stove: Robyn broiled a few tomatoes in the toaster oven while I monitored the lamb chops.

Before I tell you how it all turned out, here's today's quiz:
How long does it take to cook lamb chops? The answer varies.
If you're not Armenian, it takes about four to six minutes per side.

I know because I heard this from a professional chef on the television. I made a mental note of the time, and a second note never to eat in this guy's restaurant.

If, however, youare Armenian, cook the chops until they're actually done and then cook them some more. For me, that's about 15 minutes total but be my guest to keep going.

I got a nice, even char on both sides that won the ultimate compliment from our kitchen's executive chef, who happens to be my wife: She said the meat looked and tasted grilled.

What turned out looking like an elaborate meal was actually quick and easy to prepare --- and so satisfying that the outdoor grill may stay cold a while longer.
PS: This menu is perfect for an Easter dinner for 2 or 3.

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Easter Greetings!

March 30, 2013, 10:00 pm

≫ Next: What to do with leftover Easter eggs

≪ Previous: Pan-seared lamb chops: a great way to fire up the appetite without making a big fuss


The Resurrection of Christ (Image from torontoarmenianchurch.com)

We wish everyone aBlessed Easter!

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What to do with leftover Easter eggs

March 31, 2013, 10:00 pm

≫ Next: More Ideas Using Leftover Easter Eggs

≪ Previous: Easter Greetings!

Are leftover Easter eggs taking up space in your refrigerator? Wondering what to do with them?

Forget about deviled eggs!

I've resurrected a couple of recipes we’ve posted in the past - Teereet (Tirit) and Armenian Potato-Egg Salad. So...go to your fridge, and get cracking!

Teereet: A Kalajian family favorite!

Teereet (Tirit): an Easter-time treat

Technically, you're supposed to eat Teereet the Saturday night before Easter, but it tastes just as good afterwards, too!

Ingredients:
6 to 8 hard-cooked eggs, peeled, and coarsely chopped
1/4 cup finely chopped flat-leaf parsley
1 small onion, finely chopped
salt, pepper, allspice, to taste
a drizzle of extra virgin olive oil

Directions:
Gently combine the chopped eggs, parsley, onion and seasonings.Then drizzle a little extra virgin olive oil, tossing lightly. Cover and chill until ready to serve. Serve with your favorite chorag recipe.

Armenian Potato-Egg Salad

Yield: 4-6 servings

Ingredients:

1 lb. boiled potatoes, peeled, cooled and sliced

4 hard-cooked eggs, peeled and roughly chopped

½ cup parsley, chopped

1 small onion, finely chopped

Dash allspice

Salt and pepper to taste

Olive oil, to taste

Directions:

1. Place sliced potatoes and chopped eggs in a large mixing bowl.

2. Gently toss in the parsley, onion and seasonings.

3. Lightly dress with a little olive oil.

(Note: If you’d like, you can add a little white vinegar or fresh lemon juice with the olive oil.)

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More Ideas Using Leftover Easter Eggs

April 4, 2013, 10:00 pm

≫ Next: Hassa – Our Family's Recipe for Christenings

≪ Previous: What to do with leftover Easter eggs

When my friend Sonia Tashjian read my recent post about ways to use leftover Easter egg in recipes, she was quick to respond with two of her own family-favorite leftover Easter egg dishes.

Her first recipe was handed down from her grandmother, Vartuhi Aroyan, whose origin is from Jibin (a town between Marash and Aintab). She used to prepare ‘Havgitov Gololag’-a very special food - after Easter, using leftover Easter eggs. The second recipe is one of Sonia’s own creation – ‘Eggs with Herbs’. They both look and sound extremely delicious. Thanks, Sonia!

Here are Sonia's offerings:

Havgitov Gololag
(Photos courtesy of Sonia Tashjian)

#1: HAVGITOV GOLOLAG (gololag with egg)

Ingredients:

½ kg (approx. 1 lb.) of finely ground beef

2 eggs

½ cup of dry bread crumbs

1 teaspoon of all spices

black and red pepper, to taste

salt, to taste

6 Easter eggs, peeled and left whole

Ghee or butter to fry

Preparation

1. In a food processor, mix the meat, 2 eggs, bread crumbs and the spices. Separate the meat into 6 equal portions.

2. With wet hands, completely cover each egg with meat mixture, then fry in hot ghee on all sides until meat is cooked.

3. Serve with rice pilaf and tomato sauce (an onion, a glove of garlic, a pepper and 3 tomatoes).

NOTE: If you prefer, you can boil the gololags in the sauce for 2-3 minutes.

Sonia's Eggs with Herbs

#2: Sonia’s left-over Easter egg creation - Eggs with Herbs

Ingredients:

1/2 kg (approx. 1 lb.) of chard leaves thoroughly washed, and chopped

1 onion, chopped

1 table spoon of butter or ghee

1/2 teaspoon of sumac

1/2 teaspoon of black pepper

red pepper, to taste

salt, to taste

200 gm (approx. 8 oz.) of cheese, shredded ( any good melting cheese will do)

3 or 4 Easter eggs, peeled and sliced

Preparation:

Melt 1 Tablespoon of butter or ghee in a skillet. Fry the onion, then add the chopped chard, sumac, black pepper, salt and a pinch of red pepper; cook for 5 minutes. Spread the onion –chard mixture in a baking dish, arrange the sliced eggs on top of the onion and chard, then top with the shredded cheese. Bake in a moderate oven (350 degrees), until the cheese is melted.

Bon Appetit....

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Hassa – Our Family's Recipe for Christenings

April 8, 2013, 10:00 pm

≫ Next: Agra Hadig, another Armenian Tradition

≪ Previous: More Ideas Using Leftover Easter Eggs

Our family is happy to announce the start of a new generation! Our nephew and his wife had a darling baby boy recently, and we just returned from attending his christening.

Being strong on tradition, my sister and I prepared a recipe that’s always been served at family christenings … hassa. I’ve written about – and posted – this recipe before but did not have a recipe photo to attach.

Sis and I worked as a long-distance team to prepare the hassa. I provided the powdered chick peas and spices (from FL), and my sister got the candied ingredients from her favorite Middle Eastern store in NJ. Once we got together, we combined our ingredients to create the final product.

Hassa

Hassa

Ingredients:

1 lb. unsalted chick peas, roasted and ground into a powder*

1/3 lb. candy-covered chick peas (set some aside for decoration) *

1/3 lb. candy-covered almonds (set some aside for decoration) *

1/4 lb. candy-covered fennel or anise seeds *

Candy-covered ingredients

dash nutmeg

½ tsp. cinnamon

½ tsp. ground anise seed

½ tsp. ground fennel seed

dash ground cardamom*

½ cup powdered sugar

* The starred ingredients can be found in most Middle Eastern grocery stores.

Directions:

Grinding chick peas into a powder

1. Ground chick peas in a blender or food processor. Sift and re-grind any coarse pieces until powdery. Place in a large bowl.

2. Add the remaining ingredients to the powdered chick peas, and mix thoroughly.

Sifting and regrinding chick peas

3. Top with candies that were set aside for decoration.

NOTE: Spices can be adjusted according to your taste preference.

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Agra Hadig, another Armenian Tradition

April 12, 2013, 10:00 pm

≫ Next: C.K. Garabed shares some of his Dikranagredtsi recipes

≪ Previous: Hassa – Our Family's Recipe for Christenings

When asked what the significance was of “Agra Hadig”, I scoured my resources. A vague recipe, and very little information was all I found.

Doug and I had never done ‘agra hadig’ with our daughter, nor do I recall my sister doing this with her children. I seriously doubt that this tradition was done with my siblings and me, either – at least I never heard mention of it. I do know that “agra” means teeth, and “hadig” is a grain dish, but that’s about it.

Modern technology to the rescue …

I discovered a wealth of information about agra hadig from The Library of Congress, CA, with a submission by Jim Rogan, Representative (27th District).

Here’s what is written:

“Armenian First Tooth"

"The centuries-old Armenian tradition agra hadig is celebrated worldwide by Armenians, no matter where they live -- Armenia, Turkey, Lebanon, Iran, or the U.S. Agra means "tooth," and hadig refers to a traditionally cooked wheat dish eaten on this occasion. The agra hadig celebrates the appearance of the baby's first tooth. The mother props the infant up on a table or on the floor and places five objects in front of the child; the first object the baby selects predicts his or her future occupation. Before the child makes the selection, its head is covered using a veil or a scarf, onto which some hadig is sprinkled to signify a wish for fruitfulness.

If the child picks up a book or a Bible, s/he will be a scholar, teacher, or clergyperson; if the child chooses money, s/he will become a banker, financier or wealthy person; if the baby selects a hammer, s/he will be in the building trades; a knife symbolizes a doctor a surgeon; and scissors foretell a life as a seamstress or tailor. In afternoon celebrations, only females attend and only sweet foods are served. When the party is held in the evening, males also attend, and a full Armenian buffet dinner is served. Although merriment prevails, underlying the gaiety is a genuine concern for the future well-being of the child, its social status and its economic prosperity. While the first tooth sets the timing for this divinatory event among Armenians, in other cultures, it frequently occurs when the child is one year old. Storytelling is an integral part of "first tooth" celebrations, and gifts are brought for the baby.”

Thank you, Library of Congress, and Jim Rogan!

What prompted me to write about agra hadig now, is that we witnessed this event the day after our great-nephew’s christening to celebrate his emerging teeth. For the record, our little one selected a book – a very scholarly choice, indeed!

The following recipe was prepared by our niece-in-law (the baby’s mother), and her mother.

Agra Hadig

Agra Hadig

Ingredients:

2 cups wheat pelted** (wheat berries, quinoa, or large couscous may be substituted)

Wheat Pelted

(Pelted wheat can be found in Middle Eastern grocery stores)
4 cups water (more if needed)

1 cinnamon stick (NOTE: 2 tsp. ground cinnamon may be stirred into the cooked wheat if a cinnamon stick is unavailable)

4 Tbsp. brown sugar, or to taste

About 1 c. assorted chopped nuts (almonds, pistachios, walnuts, etc.)

Any of the following:

Raisins, chopped dried apricots, pomegranate arils, dried cranberries, etc.

NOTE: Reserve some of the chopped nuts and fruit to sprinkle on top as garnish.

**NOTE: Wheat pelted or pelted wheat is wheat kernels that have been cleaned, pearled and polished.

Directions:

1. Rinse the pelted wheat and place in a medium to large heavy pot. Add 4 cups water, one 3-inch cinnamon stick, and bring to a boil. Cover pot; reduce heat and simmer on medium-low heat until the liquid is absorbed – about 40 minutes. If wheat is too firm after 40 minutes, add some hot water and continue cooking until wheat is tender. Discard cinnamon stick.

(Note: if using another type of grain, follow package directions for cooking.)

2. Strain wheat through a colander. Place in a bowl, cool, cover and refrigerate until serving time.

3. Just before serving stir in the 4 Tbsp. brown sugar, most of the nuts and fruit pieces.

4. Arrange wheat mixture on a serving platter. Sprinkle the remaining chopped nuts and fruits on top as a garnish.

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C.K. Garabed shares some of his Dikranagredtsi recipes

April 16, 2013, 10:00 pm

≫ Next: Another C.K. Garabed recipe featuring Chormis and Kavourma

≪ Previous: Agra Hadig, another Armenian Tradition

Some of you might know of C.K.Garabed through his column in the Armenian Weekly, 'from Uncle Garabed's Notebook'.
Others know him as a man of many talents. In fact, there is a host of information about him on www.armeniapedia.org - his biography sheds light on his numerous gifts.

“Biography: C. K. Garabed, Actor, Aphorist, Archivist, Chef,Columnist, Commentator, Composer, Critic, Editor, Essayist, Folk Dancer, Inventor, Lecturer, Lexicographer, Painter, Photographer, Playwright, Poet, Political cartoonist, Record Producer, Stand-up Comedian, Vocalist.” (Notice the word 'chef' in bold, red print!)

A project of C.K.'s (currently in progress) is a cookbook, ‘The Dikranagerd Mystique Armenian Cookbook’, which is dedicated to the unique recipes from the region of Dikranagerd.

Being one-half Dikranagerdtsi myself, this speaks to my heart.

C.K. and his daughter, Lucine, have sent me some of their family favorite recipes to share with you. I’ll be posting them in spurts, so be on the look-out for a few of their Dikranagerdtsi specialties.

Today I'm offering you two of his recipes - chormis - dried, ground lamb, and jenjig, a chormis, kavourma, and egg stew. There’s a BIG catch: in order to prepare this, you must already have chormis and kavourma on hand. You can purchase a ready-made chomis in most Middle Eastern stores, but kavourma, well, that’s something that must be made at home. Check out Onnik Dinjkian’s recipe for kavourma. (Did I mention that Onnik and C.K. are close, long-time friends?)

Lucky for us, C.K. also sent me his Chormis recipe, just in case you are daring enough to try it. Please note, it isn't quite chormis-making season, although I understand some folks make it year-round and dry it out in the refrigerator.

Chormis or Chormees (literal meaning: dried meat)

Chormis (Dried Ground Lamb)
Recipe from C.K. Kasbarian

(Best made around Thanksgiving Day. If possible, purchase leg or shoulder of lamb, and bone and cut into pieces to grind. Use an old hand-cranked meat grinder that has interchangeable grinders, and use the 3 pronged grinder to get kernels of meat.)

Ingredients:

5 lbs. Ground lamb

2 tbsp. Ground cumin

4 tsp. Ground coriander seed

4 tsp. Ground allspice

2 tbsp. Salt

1 tsp. Ground hot red pepper

2 tbsp. Ground black pepper

12 cloves crushed garlic

5 muslin bags (6” x 12” w/opening at one end)

Directions:

Add spices to meat and knead thoroughly. Then add crushed garlic and knead again.

Place mixture in bags and press the meat to fill the closed end. Leave two inches at open end to roll with a dowel and tie the ends with string or rubber bands. Take another piece of string and make loops at the ends and slip them over the ends of the dowel. Then hang in a cold outside area. (Space between screen and glass of sliding patio doors is ideal, as it will protect the chormis from animals.)

Meat will dry in two weeks of cold weather. It can continue to be left outdoors so long as the temperature is not freezing. Otherwise it should be stored in a refrigerator.

When cured, chormis can be pan-fried and eaten as an appetizer or with fried eggs, or it can be mixed with other ingredients for various recipes.

And now for Jenjig:


Bowl on left: Chormis; Bowl on right: Kavourma	(Photos courtesy of Lucine Kasbarian)

C.K.'s Jenjig     (A chormis, kavourma, and egg stew)
    Serves 4 - 6
Ingredients:

2 cups (1 lb.) kavourma

8 slices chormis, diced

4 eggs, beaten

½ cup lemon juice (Note from C.K.: Don't spare the lemon juice)

4 cups water

1 loaf hard crust Armenian flat bread
Directions:

Place kavourma and chormis in stockpot.

Cover with water, and cook over flame until boiling.

Add beaten eggs and lemon juice, and let simmer until eggs are hard.

Dunk bread slices in broth.

Another Note from C.K.: This recipe can be modified to suit your own taste.

↧

Another C.K. Garabed recipe featuring Chormis and Kavourma

April 20, 2013, 10:00 pm

≫ Next: In Remembrance...

≪ Previous: C.K. Garabed shares some of his Dikranagredtsi recipes

While we’re on the subject of chormis and kavourma, here’s another one of C.K. Garabed’s Dikranagerdtsi recipes, choulama – an omelet featuring those two distinctively delicious meats.

(Photos courtesy of Lucine Kasbarian)

Choulama (omelet)

Serves 4

Ingredients:

8 tbs. kavourma

4 slices chormis, diced

8 eggs, beaten

4 tbs. Vinegar

4 tbs. Vegetable oil

Step #1: Chormis, left; kavourma, right

1. Mix kavourma and chormis with eggs in a bowl.

2. Heat vegetable oil in frying pan over flame.

Step #3

3. Ladle small portions of mixture into frying pan.

4. Turn over omelets to cook on both sides.

5. Place in dish and pour drops of vinegar on omelets.

Choulama ready to serve!

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In Remembrance...

April 23, 2013, 10:00 pm

≫ Next: Meat-filled Crepes

≪ Previous: Another C.K. Garabed recipe featuring Chormis and Kavourma

(Image from news.am)

We're devoting April 24th to the commemoration of the Armenian Genocide, with sincere hopes and prayers for a more peaceful world in the years to come.

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Meat-filled Crepes

April 25, 2013, 10:00 pm

≫ Next: 111th Diocesan Assembly, Boca Raton, FL

≪ Previous: In Remembrance...

Erica Vendetti, a Peace Corps volunteer stationed in Armenia, was introduced to a delicious crepe entrée by her host mother. Now that she’s living on her own in Armenia, Erica wishes to recreate the dish she referred to as ‘blinshiek’. She contacted The Armenian Kitchen for help.

Erica said her host mother never used specific measurements, but rather, cooked by ‘feel’. The dish was described as a meat-filled crepe that’s rolled up and then fried again in a pan, and that it’s usually made for ‘Nur Tari’ (New Year).

My Armenian cookbooks revealed no such recipe, but the internet did. I found a recipe for meat-stuffed crepes – or –blinchiki, a dish of Russian origin. This didn’t come as a surprise to me. Since Armenia was once part of the Soviet Republic, some of their recipes may well have ended up in Armenian kitchens – including blinchiki.

Erica was delighted when I mentioned this to her; she commented, “Funny, every Armenian I've met in Armenia says it’s "haykakan" food. I'm not surprised if it has Russian origins. A lot of the words people in Armenia use are also Russian because they no longer use the Armenian word—it’s an interesting blend of cultures here!”

Erica then offered her thoughts on the crepe batter and a suggestion for the meat filling:

“I know here (in Armenia) Jermuk - the carbonated water - is used.

From what I could tell, the crepe batter was made with about 1 cup carbonated water, 1 liter milk, 1/2 teaspoon sugar, 1/2 teaspoon salt, 3 tablespoons oil, 3cups flour and 3 eggs.

Of course, there's always cilantro in the meat for seasoning.”

My suggestion for a more Armenian-style ‘Meat - Stuffed Blinchiki’ would be this:

Prepare your favorite (non-sweet) crepe recipe, or purchase ready-made ones from your grocer. Fill each with one or two tablespoons of kufteh meechoog – again, your own recipe or my recipe below. Fold the sides and roll the end up to create an envelope.

Heat a lightly greased skillet over medium heat. Cook the stuffed crepe until light brown on both sides. Place on a plate lined with paper towels to absorb any excess grease. Serve warm or at room temperature with a dollop of plain, thick yogurt.

Kufteh Meechoog

Robyn's Kufteh Meechoog

Ingredients:

2 large onions, finely chopped

2 Tbsp. butter

2 Tbsp. olive oil

1 lb. ground lamb, beef, or turkey

salt and pepper to taste

1 bunch flat-leaf parsley, washed and finely chopped (or in this case fresh cilantro)

ground coriander, allspice, black pepper, paprika to taste

1/4 cup to 1/3 cup pine nuts

Directions:

1. In a skillet, melt the butter, then add olive oil to heat. Add chopped onions and cook, stirring occasionally, until onions are soft - about 10 to 15 minutes.

2. In a separate skillet, cook the ground meat until it is no longer pink. Drain any excess fat. Season with salt and pepper to taste.

3. Add meat to the skillet with the onions. Stir in the remaining seasonings, parsley, and pine nuts. Cook for another 5 to 10 minutes.

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111th Diocesan Assembly, Boca Raton, FL

April 30, 2013, 7:00 am

≫ Next: Meat Boregs - Detroit style

≪ Previous: Meat-filled Crepes

St. David Armenian Church, Boca Raton, FL

This week my parish at St. David Armenian Church, Boca Raton, FL is hosting the annual Clergy Conference and the 111th Diocesan Assembly. In light of this massive endeavor, my postings will be placed on hold as I will be participating in numerous functions in one way or another.

Thanks for understanding, and please stayed tuned…

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Meat Boregs - Detroit style

May 6, 2013, 11:00 am

≫ Next: A new Armenian Cookbook: “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”

≪ Previous: 111th Diocesan Assembly, Boca Raton, FL

I'm back!

After two years of preparation and anticipation, the 111^thDiocesan Assembly and Clergy Conference held in beautiful Boca Raton FL concluded on Sunday, May 5^th.

It was a whirlwind week of events with hundreds of attendees from mid western, east coast, and southern states. In addition to the planned sessions and meetings, guests participated in luncheons, kef time (featuring the music of Johnny Berberian), area sightseeing, and a gala banquet honoring Armenians of the Year – Janet and Edward Mardigian, and Friend of the Armenians – former Florida Governor, Jeb Bush. The week-long gathering culminated with a lavish farewell Sunday brunch.

I had a mini part in the grand scheme of things, but it was exciting just the same. Many of our seasonal visitors rolled up their sleeves alongside local parishioners to help create the massive menu for the farewell brunch.

Boreg-Lahmajoun Table

Dessert Table

Serving stations were set with assorted salads, yalanchi, lahmajoun, cheese boregs, meat boregs, and hummus. A carving station offered sliced-to-order roast beef, ham and turkey. Desserts included kourabia cookies, paklava, semolina cakes, fruit kabobs, and more. The beverage station served-up Mimosas (orange juice and champagne), plain orange juice, and coffee to help wash everything down.

Weeks before the brunch, I was at church working on another aspect of the preparation while a group of seasonal parishioners from Detroit were in the kitchen making the meat boregs. They made Dolly Matoian’s recipe which came from St. John Armenian Church (Detroit) cookbook. This is not a ‘home version’ recipe as it yields 375 to 400 boregs, and requires 20 workers over a 2-day period to complete.

Detroit-style Meat Boreg

Instead of using phyllo dough or puff pastry, the dough was more chorag-like. The meat filling had a nice ‘kick’ from the blend of black pepper and cayenne pepper in the filling. I got to sample a test boreg as it came out of the oven – it was soft, warm, and so delicious!

I have made an attempt to break down the large-group recipe for the home kitchen, but be warned - I have not tested this version. The new ingredient amounts represent 1/8^th the original recipe measurements.

The smaller recipe should yield about 45 to 50 boregs, and I would suggest having one or two extra pairs of hands to assist. Oh yes, it’s important to prepare the meat mixture one day in advance.

Please don’t be discouraged by the lengthy recipe. One thing is for sure, I can certainly appreciate the time and effort the Detroit ladies put into this recipe, and I truly did savor every bite!

Here’s the (untested) home version recipe…

Meat Boreg (Beoreg) Yield: 45 to 50 pieces

Filling Ingredients:

1 lb. chopped onions

3 Tbsp. vegetable oil

1 ¾ lbs. ground lamb

1 ¾ lb. ground sirloin (or chuck)

¾ tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

½ tsp. paprika

¾ lb. (3 sticks) butter

¾ c. dried parsley (or 1 cup fresh, chopped parsley)

Dough Ingredients:

¼ lb. (1 stick) butter

¼ cup vegetable shortening

1¼ c. milk

5 eggs

1 Tbsp. sugar

1 Tbsp. plus 2 tsp. dry granular yeast

½ cup warm water

2 ¼ tsp. sugar

1 ½ tsp. salt

3 ¼ lb. all-purpose flour (approx. 12 cups)

Egg wash:

2 eggs, beaten

Topping:

Regular or black sesame seeds

Directions:

Day 1:

1. Heat vegetable oil in a skillet. Saute onions until soft, but not mushy. Strain onions in a colander, pressing firmly to remove any liquid. Set aside until ready to use.

2. In a large frying pan, cook lamb and beef over medium heat until brown. Break meat down with a fork to remove any large lumps. Strain out any excess fat.

3. Place cooked onions and meat in a large mixing bowl. Stir in all of the seasonings. Taste for flavor and spiciness. Make any adjustments, if necessary.

4. Melt the butter in a skillet and add to the meat-onion mixture. Finally, add the chopped parsley.

5. Place mixture in shallow containers; cover and refrigerate until day 2.

Day 2

Directions for Dough Preparation:

1. Melt butter and shortening in a saucepan. Allow to cool. Add milk to butter mixture; set aside.

2. Using a hand or stand mixer and a large bowl, beat eggs and sugar until well-blended.

3. Begin adding flour, a little at a time, to the egg mixture for a uniform mixture.

4. In a medium bowl, combine the ½ c. warm water, yeast and sugar, whisking to dissolve. Cover with plastic wrap and allow to proof.

5, Add proofed yeast to the flour mixture and knead dough well.

6. Using a food scale, portion the dough into 1 ½ to 2 oz. portions; place on trays, cover with plastic wrap or parchment paper and allow to rest.

7. Portion the meat into 1/12 to 2 oz. portions.

8. On a work surface (no flour should be needed), roll each dough portion into 4-inch circles, and place on platters.

Forming and baking the boregs:

9. Hold each round of dough in one hand; top with meat mixture. Pinch or fold the dough over the meat to completely seal the filling.

10. Place – seam side down – on parchment-lined baking sheets. Lightly press down to make a bun shape instead of a ball shape. Continue the process until the trays are filled. Allow boregs to rest about 15 minutes before baking.

11. Bake in preheated 375°F oven (350°F for convection oven) until golden.

12. Place baked boregs on cooling racks; cool completely. If not serving immediately, place borges in freezer bags in single layers, and freeze until ready to use.

13. Prior to serving, defrost boregs in the refrigerator, and bake in preheated 325°F oven until warmed through.

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A new Armenian Cookbook: “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”

May 9, 2013, 10:30 pm

≫ Next: A Golden Opportunity!! Please read on...

≪ Previous: Meat Boregs - Detroit style

I am delighted and excited to announce the release of a new Armenian cookbook. This one was created by Sonia Tashjian, and I have no doubt that it is marvelous. The catch is this: it’s written in Armenian, so if you’re like me, we’ll have to hope that an English version becomes available. However, if you are fortunate enough to have the ability to read and understand the Armenian language, I urge you to seek out this cookbook.

I marvel at Sonia’s dedication and determination to research, test, and incorporate almost-forgotten recipes into a cookbook for the current - and future – generation of cooks.

Thank you, Sonia – and - Paree Akhorjag!

The cover of Sonia Tashjian's cookbook

Here is a description of Sonia's cookbook:

“HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”

By Sonia Tashjian

Sonia’s cookbook consists of 223 pages and has 8 parts: soup, main dish, dolma, kololak - or- kufta, pilaf, salad, bread, and dessert. It contains 200 old, traditional recipes that have never been improvised; Sonia presents these as they are. She has gathered the recipes from villagers, old historical books and dictionaries. Each recipe has its picture, a brief explanation about its origin, a traditional explanation, if any was available, and mentions the regional name to whichit belongs. At the end of the book there is an index and a small dictionary.

The book is published by MARANIK LTD, which is a food (specially beans and herbs) production company in Armenia. For pricing and ordering information, please contact MARANIK LTD directly at: info@maranik.am.

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A Golden Opportunity!! Please read on...

May 13, 2013, 10:30 pm

≫ Next: Easy Roejig (Rojik) a.k.a 'Sweet Soujuk' - is that even possible?

≪ Previous: A new Armenian Cookbook: “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”

Sonia's new cookbook

In my last post, I announced the publication of Sonia Tashjian’s new Armenian cookbook, “HAYGAGAN AVANTAGAN KHOHANOTS” –“Armenian Traditional Cuisine”, the catch being that it’s written completely in Armenian.

For those of us unable to read or write in our mother language, this poses a problem.

Sonia Tashjian offered the following service in a comment at the end of that post :

“I'll be so glad if a volunteer helps me to translate some of them. I will send her/him the recipe in Armenian, then we will ask Robyn to publish it in her website of course with the picture. Thank you.”

Ladies and Gentlemen, we must not pass up this golden opportunity!

If anyone reading this can translate from Armenian into English, and is willing to work with Sonia and The Armenian Kitchen, please contact me at: robyn@thearmeniankitchen.com, and I will send your contact information to Sonia. Perhaps we, as a team, can preserve even more precious Armenian recipes.

What do you say, any volunteers??

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Easy Roejig (Rojik) a.k.a 'Sweet Soujuk' - is that even possible?

May 17, 2013, 10:30 pm

≫ Next: Lamb and Eggplant Meatball Pita Sandwiches

≪ Previous: A Golden Opportunity!! Please read on...

I love roejig (aka 'sweet soujuk'), a traditional Armenian candy made from walnuts which are strung on long strings and thickly coated in fruit syrup. I ate a piece of roejig a few weeks ago, and with the first bite, I was taken back to my youth – specifically my maternal grandmother’s dining room where she would serve this on special occasions. It’s one of those recipes that I enjoy eating (sparingly), but don’t necessarily want to prepare.


Traditional Roejig (Photo from GeorgeFamily.net)

I posted the roejig recipe once before, but since a reader requested the recipe the other day, I figured I’d mention it again. The recipe I included in the original post came from the A.G.B.U.’s ‘Treasured Armenian Cookbook’.

Here’s the reader’s request:

“An Armenian friend of mine made me taste the "sweet sujuk", the one with walnuts inside and coated with a grape (brown) syrup... and I have to say it was delicious (with a tiny spicy aroma). Unfortunately, since her mother cooked the thing, she was unable to provide me the recipe.... any hint on where to find the sweet sujuk recipe? Thanks a lot!”

Making roejig is a tedious, time-consuming process. I wondered if there could possibly be an easier way to make this sweet delight.

Alice Bezjian to the rescue! In her cookbook, ‘The Complete Armenian Cookbook’, I discovered a less labor-intensive version of roejig. Does it pass the taste test? I don’t honestly know; her recipe has not been tested in The Armenian Kitchen. (Sorry!)

Compare the recipe below with the original one and you’ll see the difference.

(Easier) Grape Juice Rojik (Roejig)

from Alice Bezjian’s, ‘The Complete Armenian Cookbook’

Ingredients:

Cornstarch 1 1⁄2 Cups

Water 4 Cups

Sugar 5 Cups

Concentrated grape juice 1 Cup

Walnut halves, shelled 1⁄2 Pound

Directions:

1. Combine the cornstarch with the 1 cup water in a mixing bowl and stir to dissolve.

2. Add 1 cup more water.

3. Pour the mixture through a strainer to remove the lumps. Set aside.

4. In a saucepan combine the sugar and concentrated grape juice in 2 cups of the water.

5. Over medium heat, stir until sugar is dissolved.

6. Gently stir one-half of the sugar mixture into the starch mixture. Then add the remaining sugar mixture and cook over medium heat, stirring constantly, for 20 minutes, or until the mixture thickens.

7. Reduce the heat to low and cook, stirring, about 1 hour, or until the mixture forms threadlike pieces when dropped into cold water.

8. Pour half the mixture into an 11x7-inch pan liberally dusted with cornstarch.

9. Press walnut halves into the mixture in 3 or 4 close rows.

10. Pour the remaining mixture over the nuts.

11. Sprinkle with more cornstarch.

12. Cover with plastic wrap for at least 10 hours.

13. Using the walnut rows as your guide, cut the rojik into 3 or 4 rows.

14. Generously roll each strip into cornstarch.

15. Wrap each roll separately in wax paper and freeze until you are ready to serve.

Then unwrap, bring to room temperature, and cut into slices about a quarter inch thick.

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Lamb and Eggplant Meatball Pita Sandwiches

May 21, 2013, 10:30 pm

≫ Next: For Memorial Day - Pork Kebab

≪ Previous: Easy Roejig (Rojik) a.k.a 'Sweet Soujuk' - is that even possible?

Christine Datian does a lot of cooking. Many of her creations have appeared in ‘Sunset’ and ‘Cooking Light’ online magazines. In fact, several of her recipes have already been featured on The Armenian Kitchen. Perhaps you’ll recall her ‘Spicy SouthwesternTabbouleh’, ‘Bulgur Pilaf with Onions and Tomato Juice’, ‘Red Lentil Soup’, and ‘Prosciutto and Asparagus Pasta’.

The most recent recipe Christine sent me is called ‘Lamb and Eggplant Meatball Pita Sandwiches’ which appeared in Sunset Magazine in 2005. Pretty impressive!

I have been given permission to share this recipe with you.

Photo by Christina Schmidhofer

Sunset JANUARY 2005

Eggplant always seems to have a love-it-or-hate-it audience. But, according to Christine, "even people who claim they don't like eggplant love these easy meatballs". You can use a small ice cream scoop to shape them quickly.

Christine Datian's 'Lamb and Eggplant Meatball Pita Sandwiches'

Yield: Makes 6 servings

Prep and cook time: About 1 hour

Ingredients:

1 large egg, lightly beaten

1 1/2 pounds ground lean lamb or beef

1 1/2 cups finely chopped eggplant (about 4 oz.)

1/3 cup chopped onion

1/3 cup minced parsley

1/4 cup pine nuts

1/4 cup Italian-style dried bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon minced garlic

3/4 teaspoon salt

3/4 teaspoon fresh-ground pepper

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

2 cups purchased marinara sauce

1 teaspoon Worcestershire

6 pocket breads (5 in. wide), cut in half

Green and red bell pepper rings (optional)

Preparation:

1. In a large bowl, mix the egg, lamb, eggplant, onion, parsley, pine nuts, bread crumbs, Parmesan cheese, garlic, salt, pepper, basil, and oregano. Shape the mixture into 1 1/2-inch balls and place them 1 inch apart in an oiled 12- by 17-inch baking pan.

2. Bake meatballs in a 425° oven until they are well browned, 20 to 25 minutes.

3. Spoon out and discard any fat from pan. Stir in the marinara sauce and Worcestershire, scraping up browned bits from bottom of pan and turning meatballs to coat. Bake until sauce is steaming, 3 to 5 minutes longer.

4. Spoon meatballs into a bowl and scrape sauce over them. Spoon meatballs and sauce into pocket breads and tuck in bell pepper rings if desired.

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