The Armenian Kitchen

If you’ve been following TheArmenianKitchen for a while, you already know how much I love a good cookbook – old or new.

My nephew informed me of a cookbook new to the market, that he felt would be of interest to me. The cookbook, ‘Armenian Vegan’ was written by Dikranouhi Hovsepian Kiranian - a six-year project which has now become a reality.

Two things struck me about this cookbook:

1. Its recent release is perfect timing for those who have resolved to eat a healthier diet in the new year.

2. The cookbook’s author happens to be Archbishop Vatche Hovsepian’s sister, and, my cousin Vivian Hovsepian’s sister-in-law! It’s a very small world in the Armenian circle.

Wishing to add ‘Armenian Vegan’ to my already overflowing cookbook collection, my husband dutifully ordered me a copy.

After spending much time perusing each chapter, it became clear that the recipes are not only for those following a vegan lifestyle, but for anyone attempting to eat healthfully, while wishing to enjoy their favorite Armenian recipes.

If this sounds intriguing, then this cookbook is for you. Click here for information on how to purchase a copy.

Healthy Eating!!

Matnakash - or - Bokon

Way back in June, 2010, I posted a recipe for Matnakash, a ‘symbolic Armenian bread’ in response to a request for Bokon, a bread quite similar to – or the same as - Matnakash.

Not long ago, I received, without any prompting, a recipe for Bokon (aka Bukone) from Avak Melikian who remembered this bread from his childhood – one of his mother’s specialties.

Avak’s mother, Arakse Melikian, (1908-1990) was from Alexandropol, Armenian, present-day Gyumri. Avak’s wife, Mary, has had the family’s treasured recipe in safe-keeping, and shared it with TheArmenianKitchen to pass on to you.

We hope you'll enjoy it!

Momma Melikian’s Armenian Bukone

Ingredients:

2 cups warm milk add 1 yeast

Add 1 Tbsp. Butter

1 tsp. salt

5 ¼ cups flour

Directions:

Knead 1 cup at a time – knead awhile longer – let raise till doubles.

Make 3 individual balls – raise ½ hour.

Brush top with whipped egg whites

Bake 375 – 400 for 30 – 35 minutes.

Instructions for (bokon with a hole) in the middle:

Knead 1 cup at a time – knead awhile longer – let raise till double.

Make 3 individual balls - make a hole in the middle - Stretch sides – raise ½ hour.

Brush top with whipped egg whites.

Bake 375 – 400 for 15 min.

Christine Datian and I have been email-buddies for several years, sharing family recipes and kitchen secrets with one another.

Armenian Lentil Soup with Bulgur

Even though I’ve posted numerous lentil soup recipes, my feeling is that one can never have too many. So when Christine sent me her version of Armenian Lentil Soup with Bulgur, not only was she was eager for me to post it, I was anxious to try it myself. (I wanted to compare it with my own recipe.) The soup is loaded with healthy ingredients, and offers a ‘kick’ from the cayenne pepper, Tabasco, and red pepper flakes. (Warning: If you don’t like your foods spicy, ease up on – or eliminate – the spicy ingredients.)

Christine included the following recipe pointers:

“The secret is to cook this lentil soup on low to medium low for at least two hours, no less, and to use a hand blender at the very end, when the soup is done; take it off the stove, blend it for about one minute or more, return to the stove, add the spinach and parsley (optional), and cook for five minutes longer. "This soup really is best served the next day.", John (Christine’s husband) says.

I always use beef broth (lamb broth if you have it). My mother said she adds some lamb chops or lamb shoulder meat to the soup when she has time. First, she would boil the lamb meat to get the fat out of it, rinse, then add to the soup. I add the diced baking potato (or a few small diced red potatoes) along with the bulgur for flavor and thickening.”

Robyn’s suggestion: Don’t be intimidated by a recipe with a long ingredient list. In order to prepare such a recipe successfully, always gather the necessary ingredients and tools in advance. The culinary term is ‘mise en place’.

We hope you’ll enjoy it!

PS:

While you’re at it, why not check out some of Christine’s other recipes that have appeared on this site: ‘Bulgur Pilaf with Onions and TomatoJuice’, ‘Red Lentil Soup’, ‘Lamb and Eggplant Meatball Pita Sandwiches’, ‘Prosciutto and Asparagus Pasta’, ‘Spicy Southwestern Tabbouleh’, ‘Potato and Lamb Moussaka’.

Christine Datian’s Armenian Lentil Soup with Bulgur

Ingredients:

1 pound dried lentil beans, picked through and rinsed

6 cups water

4 cups beef broth

3-4 cloves fresh garlic, chopped

1 large onion, diced or chopped

3-4 medium carrots, diced or chopped

3-4 stalks celery, diced or chopped (including top greens)

1 medium baking potato, diced

1/2 cup medium or fine bulgur (for thickening)

1 cup tomato sauce

1 cup crushed or stewed tomatoes

1 tablespoon red wine vinegar

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt (more to taste)

1 teaspoon each dried basil and cumin

½ teaspoon black pepper (more to taste)

½ teaspoon fresh or dried mint

Dash of Tabasco, onion salt, and cayenne pepper

Paprika and red pepper flakes to taste

Chopped fresh parsley, about 1/3 cup (use at the end)

Chopped fresh spinach, about 1/2 bunch, washed (use at end, optional)

Preparation:

In a large soup pot, bring all ingredients to a full boil, stir, cover, and reduce to medium low and cook for 2 hours; check and stir occasionally so soup does not stick; before serving, use a hand blender to blend soup for a minute, so it thickens more, if desired; check seasonings and add more salt and pepper, if desired.
Use an immersion blender to slightly puree the soup. Stir in fresh parsley and/or spinach and cook for a few minutes longer before serving. Serves 6-8.

What I did differently when making Christine’s recipe:

1. Used 2 cups of green lentils and 1/3 cup of #1 (fine) bulgur.

2. Increased the amount of stewed tomatoes to 1 – 14.5 oz. can, then added 2 Tbsp. of red pepper paste instead of using the tomato paste and tomato sauce.

3. Omitted potato and parsley because I didn’t have any on hand.

4. Toned down the heat by only using 1/4 tsp. each of cayenne pepper, and Aleppo red pepper.

Fresh Kale

Kale, considered to be one of the healthiest vegetables around, is gaining popularity on the culinary scene. More people are realizing the tremendous health benefits in this nutrient-dense, flavor-packed food.

That said, baked kale chips seem to be one of the hottest food items these days. Every time I pick up a food magazine or browse the internet, I’m noticing a variety of kale chip recipes from plain to fancy. The beauty of kale chips is that they provide flavor, crunch, and nutrients – without the guilt of, say, a bag of greasy potato chips. I’m all for a healthy snack so here’s my version of Baked Kale Chips with Za’atar.

Baked Kale

Baked Kale Chips with Za’atar

Ingredients:

1 bunch fresh kale leaves, washed and thoroughly dried (NOTE: A salad spinner works really well for this very important step!)

Olive oil nonstick spray

Za’atar

Directions:

1. Preheat oven to 275° to 300°F. (Oven temperatures often vary.)

2. Tear leaves into bite-sized pieces, discarding any thick ribs.

3. Place kale leaves in a single layer on a baking sheet sprayed with olive oil nonstick spray. Spritz leaves with the nonstick spray, then sprinkle with za’atar and a little Kosher salt, if desired.

4. Bake in the oven until crispy, 20 minutes, turning the leaves after about 10 minutes.

Serve immediately.

Kale-Pomegranate Salad

Because kale is currently plentiful here in western Boynton Beach, FL, we’ve been on a kale recipe kick. It also helps that it’s good for you – and - we like it. I’ve made kale and white bean soup, baked kale chips, and now – Kale Pomegranate Salad. I can’t take credit for having created this, although I don’t know why I never thought of it.
I came across this recipe on HungryGirl.com, and have adapted it ever-so-slightly to suit our taste.

Kale Pomegranate Salad

Serves 4

Salad Ingredients:

6 cups chopped kale leaves

1 cup chopped Granny Smith apple (We prefer Fuji, but feel free to use your favorite type.)

1/4 cup pomegranate arils (see NOTE below in the directions)

2 to 3 Tbsp. pistachios, chopped

Dressing Ingredients:

2 Tbsp. pomegranate juice (Refer to the ‘How-To’instructions for extracting juice from arils) –OR- 2 tsp. pomegranate molasses diluted with 1 or 2 Tbsp. water to tone it down a bit (Pomegranate molasses is quite strong!)
1 Tbsp. extra-virgin olive oil
1 tsp. apple cider vinegar
1 small clove garlic, minced
Salt and pepper to taste

Directions:

1. Thoroughly wash kale leaves, and pat dry. (Or wash and dry in a salad spinner; it works wonders!) Tear into bite-sized pieces. Discard any thick ribs.

NOTE: Pomegranate arils can be purchased in most grocery stores when in season. OR you can use a handy-dandy pomegranate de-seeder tool to separate the seeds which is what I did!

2. Place all salad ingredients in a large bowl. Set aside.

3. In a medium bowl, combine dressing ingredients and whisk until well-combined.

4. Drizzle dressing onto salad; gently toss to coat. Cover and refrigerate for 1 hour before serving. (This step helps to soften the kale leaves for easier chewing.)

‘How-To Extract Juice from Arils’:

Place about 1/2 cup additional arils in a food processor, and pulse until juice appears. Use a fine strainer to separate seedy pulp from the juice, discarding the solids. Measure the amount of juice you need for the dressing recipe and save any that remains for another use.

Healthy Eating!!

Things are heating up in the kitchen at St. David Armenian Church, Boca Raton, FL. Women are rubbing shoulders, assembly-line-fashion, preparing numerous Armenian specialties for two upcoming events:

1. “Cupid Capers” Fun Night featuring Onnik Dinkjian and Ensemble will be on February 15 from 8 PM - ?
Armenian delicacies, dessert and coffee will be offered as part of the admission price which is $40. per person.

Just so you know, tickets for Cupid Capers will NOT be sold at the door, so please contact Beatrice Babgouni (561-740-4472, or email – bbabgouni@yahoo.com), or call St. David Church office at 561-994-2335 to make your reservations.

Festival Chair - Maral Khanjian (L), Armine, and Mary Torosian (in background)

2. The MAIN event of the year .... St. David Food Festival, will be the weekend of February 22 and 23^rd, and is chaired by Maral Khanjian.

Tammy Lave (L) and Judy Khachadourian (R)

The Food Festival, which runs from Saturday from 10 AM – 9 PM and Sunday from Noon -6 PM, will have a menu to delight everyone's palate - a variety of kebabs, Hye burgers, manti, yalanchi, boregs, paklava, choreg, simit, and so much more.
There will be a DJ all weekend, plus The Mediterranean International Band will provide live music on Saturday night.

So, if you’re fortunate enough to be in South Florida in the next few weeks, make your way to these two entertaining, tasty events!

Aghablit - Salty Wafers

It’s almost St. Sarkis Day again! This feast day on the Armenian Church calendar, is celebrated 63 days before Easter - somewhere between January 18^th and February 23rd. This year, St. Sarkis Day falls on Saturday, February 15^th.

I’ve written about St. Sarkis Day over the past few years offering recipes for Kumba cake and St. Sarkis Halva.

This time around, I want to share a recipe I found which is made expressly for this day.

The recipe is called Aghablit – a salty wafer or bread.This recipe comes from Sarkis Kolanjian, owner of Sarkis Pastry, Pasadena, CA.

Here’s the very short story related to this feast day:

Aghablit is eaten on St. Sarkis Day by single girls who ultimately go to bed thirsty. They hope to dream about a special someone who would bring them water to quench their thirst. This dreamy vision would provide a glimpse of their future spouse. If there was no such dream, chances for a marriage looked rather dim.

(There’s much more to this story, so if you are interested, I highly recommend Irina Petrosian’s book, “Armenian Food: Fact, Fiction, and Folklore”.)

I thought I'd give these a try, and I have to say ...I'm glad I'm already married, because these salty, chewy morsels were not very pleasing!

Sarkis Kolanjian’s Aghablit

Makes about 20-24 pieces

Ingredients:

1 cup all-purpose flour (I used about 1 1/3 cups flour as the dough was quite sticky)

1/2 cup water

1 heaping teaspoon salt

Directions:

1. Preheat oven to 350°F.

2. In a bowl, mix together water, flour and salt until a dough is formed. Place dough on a flat surface and cover with a cloth. Allow to rest about one hour.

3. Flatten dough with your hands or a rolling pin to about 1/4-inch thickness. Using cookie cutters or a small glass cut dough into small shapes or circles.

4. Bake about 15 to 25 minutes (depending on size of shapes) or until golden brown.

Image from mideats.com

It’s rare that I ever run out of tahini (sesame seed paste), especially since it’s been mainstreamed into the product line at most grocery stores. But did you know that - if you were so inclined, you could make your own? Well, you can - and - it’s not hard to do.

The ingredient list is short, and the process doesn’t take much of your time. Here’s all you need to know…

Homemade Tahini

Ingredients:

8 ounces (about 1 cup) sesame seeds

1/4 cup extra virgin olive oil, more if needed

Salt, to taste (optional)

Directions:

1. Preheat oven to 350°F. Spread sesame seeds on a parchment-paper-lined shallow baking pan and bake for 6 minutes. Mix, spreading out the sesame seeds, and continue to bake for another 6 to 8 minutes, or until seeds are fragrant and lightly brown.

2. Immediately spread toasted seeds on a separate baking pan allowing the seeds to cool.

3. Place cooled sesame seeds in the bowl of a food processor (fitted with a metal “S” blade) and grind for 1 minute, or until seeds break down. While processor is running, drizzle in olive oil through the feed tube, and continue to grind for 2 or 3 minutes more, or until a smooth paste forms. If mixture is too dry, then add more olive oil, 1 teaspoon at a time. Add salt to taste, if desired.

4. Transfer tahini to a container with a tight-fitting lid, and store in the refrigerator for one to two months.

Homemade Chickpea-Lentil Burgers

We’re eating a lot less meat these days - yes, that even includes lamb. We haven’t become vegetarians, but we’re certainly including more veggies, legumes, and grains in our diet than ever before.

That in mind, I’ve been on a ‘burger’ kick. Black bean burgers, mushroom-grain burgers, chickpea burgers – all store-bought, until now.

I finally came to the realization that these must be simple and relatively inexpensive to prepare at home, so why was I buying them ready-made? Except for the convenience factor, I couldn’t think of another reasonable answer, so off to my kitchen I went.

I already had the ingredients on hand to make chickpea lentil burgers and yogurt-tahini sauce, so all I had to do was roll up my sleeves and get busy.
All you need are a few readily available ingredients, and a food processor - or an appropriate mashing tool, cutting board and sharp knife.

Chickpea Lentil Burgers with Yogurt-Tahini Sauce

Yield: 6 patties

Ingredients:

1 (19-ounce can) chickpeas, rinsed and drained
(NOTE: I also removed and discarded the skins from the chickpeas)
1/2 cup cooked brown lentils (Canned lentils can be substituted, but rinse and drain them first.)

1/4 cup chopped onion

¼ cup chopped flat -leaf parsley

2 cloves garlic, minced

2 Tbsp. tahini - OR - 1 egg

2 tablespoons (or more) all-purpose flour

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

1/2 tsp. Aleppo pepper, optional

1/4 teaspoon salt

__________________________________

2 tablespoons extra-virgin olive oil – for cooking

Directions:

1. Place chickpeas, lentils, onions, parsley, garlic, tahini (OR 1 egg), flour, cumin, ground coriander, Aleppo pepper (if using) and salt in a food processor fitted with a metal "S" blade. Pulse, stopping to scrape down the sides, until a coarse mixture forms. (NOTE: If the mixture feels too moist to shape, add a bit more flour.)

2. Using a 1/3 cup measure, shape the chickpea mixture into 6 patties.

3. Heat 2 Tbsp. olive oil in a large non-stick skillet over medium-high heat. Add patties and cook until golden, about 4 to 5 minutes, on the first side. (Reduce heat if patties start to burn.) Carefully turn patties over and cook until golden brown, about 2 to 4 minutes more.

Serve with Yogurt-Tahini Sauce (recipe follows).

Yogurt -Tahini Sauce

(NOTE: This is best made in advance and refrigerated until ready to serve.)

Ingredients:

1/2 cup low-fat plain yogurt

2 to 3 tablespoons tahini

1 tablespoon lemon juice

1/4 cup chopped flat-leaf parsley

1/4 teaspoon salt

Directions:

Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl.

Serve chickpea burgers topped with Yogurt-Tahini Sauce in pita pockets or wrapped in lavash.

St. Vartan Mamigonian

Tomorrow is Sts. Vartanantz Day when Armenians around the world commemorate the Battle of Avarayr which took place in 451 A.D.

Vartan Mamigonian victoriously led Christian Armenians into battle against the Persian Empire to preserve Christianity. Each year this victory is celebrated on the Thursday preceding Great Lent – which, this year, starts on Monday, March 3^rd .

Click here for more information regarding St. Vartan and the Battle of Avarayr.


The Vartanesian Family, June,1950 Vartan (aka Uncle Walter), far left; Arpie, his bride of one month; Mary, center (my mother); Yeranuhe and Oskan (my maternal grandparents)

There was another important ‘Vartan’ – this Vartan was part of our family, my uncle Vartan Vartanesian, a very Armenian name! We knew him as ‘Walter’ - a name that was given to him when he was enrolled in school as a child. (To this day, we have no idea why the name Walter was chosen, but the name stuck.)

Uncle Walt, a kind, easy-going man, married Aunt Arpie, one of my favorite people in the whole-wide world. They were happily married for over 50 years before he passed away in 2002.

As we celebrate St. Vartan, the warrior, I celebrate the memory of my sweet Uncle 'Vartan'. Click on the recipe names to see two of his favorite dishes – Tabbouleh (Sarma Gurgood)and Dolma.

Here’s to our Vartans!

Today is the first of Lent when we commemorate the 40 days of Jesus Christ’s fasting. It’s our time to practice self-discipline, renew our purpose in life, and exercise self-control in regard to our appetites.

With that in mind, The Armenian Kitchen will post recipes for those who wish to avoid meat, fish, dairy products or eggs in the coming weeks.

And - If you have a favorite Lenten recipe to share, we would be happy to post it. Please send any recipe/photo submission to robyn@thearmeniankitchen.com. Thanks!

Tomato, Onion and Cucumber Salad with Sumac

Today’s Lenten recipe is Tomato, Onion and Cucumber Salad with Sumac

Yields 2 to 3 servings

Salad Ingredients:

1 pint grape tomatoes, cut in half lengthwise

3 Persian cucumbers, or 1 long seedless cucumber, cut in half lengthwise, then into ½ circles

1 small sweet onion (such as Vidalia), thinly sliced

¼ cup chopped parsley

Dressing Ingredients:

1/2 to 1 tsp. finely ground sumac (sold in Middle Eastern stores)

1 Tbsp. lemon juice (lime juice may be substituted)

2 to 3 Tbsp. olive oil

Salt and pepper to taste

Directions:

1. In a large bowl, place the salad ingredients.

2. In a smaller bowl, whisk together all of the dressing ingredients.

3. Pour the dressing onto the vegetables, and toss gently to coat.

Serve immediately.

Last weekend Doug and I were in Naples, Florida, where we attended a beautiful outdoor wedding overlooking rows of yachts and mini-mansions.
The night before the wedding, we were on our own, so the two of us strolled through tony downtown Naples looking a spot for dinner. We found a restaurant called Bha! Bha! Persain Bistro, and wandered in.

Our young, enthusiastic server, Cayan, very professionally described several of the evening’s specials. When we inquired about a few of the menu options, he was impressed with our knowledge of the cuisine. We mentioned that we are Armenian and told him about our website, to which he replied, “My grandmother was Armenian!”
Needless to say, we became fast friends.

Spinach-Pomegranate Salad

To start, Doug and I split a Spinach-Pomegranate salad, which was as tasty as it was eye-appealing.

For the main course, Doug enjoyed Ginger Apricot Shrimp, while I did my best to finish the Persian Style Seafood Paella. We capped off our meal with vanilla ice cream studded with pistachio nuts, drizzled with rose water, and garnished with slivers of fresh mint. We washed it all down with Persian tea and coffee - both enhanced with cardamom.

Although the restaurant didn’t share their salad recipe with us, it was easy to figure out the main components.

For a visually appealing, and extremely tasty dish, why not add the spinach-pomegranate salad to your Lenten recipe collection?

Spinach - Pomegranate Salad

Serves 2 to 4

Salad Ingredients:

4 cups fresh, small, young spinach leaves, washed

¼ cup dried apricots, coarsely chopped

¼ cup dried figs, coarsely chopped

½ cup grape tomatoes, cut in half

1/4 cup red onion, thinly sliced
1/2 English (seedless) cucumber, cut in half lengthwise and thinly cut into half circles

1 medium Golden Delicious, or Granny Smith apple, cored and thinly sliced

Garnishes: ¼ cup pomegranate arils; ¼ cup pistachio nuts, coarsely chopped; ¼ cup Feta or Gorgonzola cheese, optional

Directions:

In a large serving bowl, toss together the salad ingredients.

To serve: Dress with vinaigrette (recipe follows). Garnish with pomegranate arils, pistachio nuts, and Feta or Gorgonzola cheese, if desired.

Pomegranate Vinaigrette Ingredients:

(NOTE: The vinaigrette can be made a day in advance. Whisk before using.)

2 tsp. minced garlic

1 tablespoon pomegranate molasses (see Notes)

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

2 teaspoons finely chopped tarragon

1/4 teaspoon kosher salt

1/4 cup extra-virgin olive oil

2 teaspoons water

Vinaigrette Directions:

Mix garlic, pomegranate molasses, vinegar, lemon juice, tarragon and salt in a small bowl. Whisk in 1/4 cup oil, then water.

Notes from EatingWell.com:

1. Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses.

2. To make your own Pomegranate Molasses:

Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.)

Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

Forgive me if I seem to be dwelling on the topic of lentils, but they’re incredibly versatile and healthy.

Here’s another patty-style lentil recipe that’s suitable for Lent, or any other time of year. Hope you’ll like it!

Lentil-Olive-Mushroom Patties

Lentil - Olive - Mushroom Patties

Yield: 5 patties

Ingredients:

1 Tbsp. olive oil

1 small onion, chopped (about 1 cup)

1/2 pound white button mushrooms, cleaned and thinly sliced

2 cloves garlic, minced

Freshly ground black pepper

1/2 tsp. dried oregano

¼ cup fresh parsley, finely chopped

1/3 cup pitted kalamata olives

1-1/4 cups cooked lentils, (canned or dried, cooked lentils can be used)

1/2 cup unseasoned breadcrumbs, plus more for coating

1 Tbsp. fresh lemon juice

Additional olive oil for pan-frying

Directions:

1. Heat 1 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Sautė the onions for about 3 minutes or until they begin to soften. Add mushrooms, garlic, black pepper, oregano, and parsley; sautė for 7 to 10 minutes, or until mushrooms are cooked. Remove from heat and allow to cool for 10 minutes.

2 .Place cooled onion-mushroom mixture into the food processor along with the olives, lentils, ½ cup breadcrumbs, and lemon juice. Pulse until almost smooth, leaving some of the ingredients chunky for added texture. Transfer mixture to a large mixing bowl and thoroughly combine.

NOTE: No additional salt is added to this recipe since the olives are rather salty.

3 Using a ½ cup measure, divide the mixture into 5 equal patties. Slightly flatten them, and coat each side in a little more of the breadcrumbs.(This will create a nice crust on the surface when cooked.)

4. Place the shaped, coated patties on a plate lined with plastic wrap; cover and refrigerate for about 20 minutes, or until ready to cook.

5. Heat 2 Tbsp. olive oil in a large, non-stick skillet over medium-high heat. Cook the patties for about 3 to 4 minutes on each side, or until lightly golden brown and heated through.

NOTE: The patties can also be baked in a preheated 350°F oven. Line a baking sheet with parchment paper sprayed with cooking spray. Spray a little cooking spray on the top of each patty to keep them for getting too dry; bake for 15 minutes. Turn them over and bake for an additional 12 to 15 minutes, or until lightly browned.

VARIATION: About 1/2 cup of pre-cooked brown rice, bulgur, or quinoa may be added to the mixture in step #2 for a heartier final product.

My friends and I were discussing Lenten recipes at our recent Women’s Guild luncheon and fashion show, when one of them asked about peanut butter kufteh. I’d heard of it, but had never eaten it. I figured that one of my many cookbooks would offer such a recipe, and I was correct.

Anne Marootian

The ‘St. Leon Armenian Church Women’s Guild Cookbook’ had a peanut butter kufteh recipe submitted by family friend Anne Marootian who noted that the recipe was handed down to her from her mother, Aghavni Marookian, a native of Kharpert.

I'm always intrigued by a family recipe’s history, and when I found this one, it conjured up memories of my youth back in NJ during the 1950’s and 60’s.

I had to walk past the Marootian’s house on my way home from elementary and junior high school, and can recall being greeted on occasion by the elder Mrs. Marookian with a warm smile and a gentle wave.

(On a separate note, I always thought it was so cool that Anne’s maiden name was almost the same as her marriage name! But, I digress.)

Peanut Butter Kufteh

Here’s the Marookian-Marootian Lenten recipe for…

Peanut Butter Kufteh (Peanut Butter filled Patties)
Yields about 30 kuftehs


Peanut butter-onion filling

Filling Ingredients:

21 oz. chunky peanut butter (3/4 of a 24-oz. jar)

3 cups chopped onion

1 tsp. dried mint

¼ tsp. dried basil

Pinch of cayenne pepper

2 Tbsp. fresh parsley, chopped

½ tsp. seasoned salt (I used Kosher salt)

Dry Ingredients for shell

Outer Shell Ingredients:

2 ½ cups fine bulgur (#1 size)

1½ cups oatmeal

1½ cups farina (Cream of Wheat)

3 Tbsp. flour

1 tsp. salt

1 tsp. dried mint

¼ tsp. dried basil

Pinch of cayenne pepper
1/4 tsp. black pepper

3 cups hot water

Filling Directions:

Mix all of the filling ingredients in the order listed until well-blended. Set aside.

Outer Shell Directions:

1. Mix together the bulgur, oatmeal, farina, flour, salt, mint, basil, cayenne, and black pepper; add the hot water, stirring to create a dough. Knead. If mixture is too dry, add a little more hot water.

2. Take a ball of the dough the size of a golf ball. Make an indentation in the center with your thumb and keep opening and shaping with your index and middle finger. Press down in center and sides, rotating until you get a thin shell.

3. Fill the shell with one tablespoon or more of the filling. Seal the top and smooth with wet hands. (Keep a bowl of water handy to dip your hands to ease this process.)

NOTE: According to Anne’s son, George, the kufteh is shaped in the style of Kharpertzi kufteh which is flat on the bottom and slightly rounded on the top. If that’s too hard to master, keep the shape round.

ROBYN'S NOTE ON SHAPING:
To make the shell as thin as possible, I lined a small plate with plastic wrap, took a golf ball sized piece of the 'dough', flattened it into a circle with my hand, then gently lifted it off the plastic - while trying not to break it. You really do have to keep a small bowl of water to dip your hands into for this process. The water helps 'glue' the outer shell together. After placing a spoonful of filling in the center, I gently encased the filling with the outer shell. Finally, I smoothed the surface with wet fingers, making sure the kufteh was flat on the bottom and slightly rounded on the top.

4. Place shaped kutfehs on a waxed paper-lined tray or plate, and refrigerate for 20 minutes.

5. While the kuftehs chill, boil water in a large pot with some salt.

Kuftehs ready to cook

6. Remove kuftehs from the refrigerator, and boil, in small batches, for about 10 minutes until all are cooked. Serve immediately.

For more meatless kufteh recipes, be sure to check out Vospov (Lentil) Kufteh and Bulgur and Potato Kufteh.

Mid Lent (Michink, in Armenian) is the 24^thday of Lent, which lands on the Wednesday of the fourth week - this year it's on March 26th.
Michink isn’t a religious celebration; it simply offers an opportunity to reward oneself for successfully following an otherwise very long fasting and reflection period.

Technically, Michink is meant to encourage one to continue on through the second half of Lent.

That said, here is a recipe for Fortune Bread. It is customary to serve this during mid-lent at a family meal. Whoever receives the slice of bread with the wrapped coin, will have good fortune.

Mid Lent Fortune Bread

Mid Lent Fortune Bread

Yield: 1 round loaf

Ingredients:

2 cups all-purpose flour

1 ¼ tsp. salt

1 tsp. baking powder

¼ cup plus 1 tsp. honey for glazing

¼ cup plus 1 Tbsp. vegetable oil (Canola)

¼ cup (or more) water

1 dime wrapped in foil

Directions:

1. In a mixing bowl, sift together the flour, salt, and baking powder.

2. In a saucepan, gently heat ¼ cup each of honey, oil and water. DO NOT BOIL.

3. Mix together the gently heated liquid and the flour mixture. Use remaining oil to coat your hands for the kneading process. Knead for about 5 minutes. Add a little more water, if necessary. Dough should be a bit firm.

4. Cover dough with plastic wrap. Allow to rest for about 30 minutes.

Step #6

5. Shape the dough into a ball.

6. Wrap a dime in foil. Insert the foil-wrapped dime into the center of the dough.

7. With your hand, pat the dough into a 6 to 8–inch round loaf.

Honey-glazed and decorated

8. Create a design on the surface of the dough using the tines of a fork.

9. Lightly oil a baking pan and place dough on it, allowing it to rest another 30 minutes. Brush surface of dough with remaining honey. (NOTE: Gently heat the honey in a microwave-safe bowl for a few seconds to make it easier to spread.)

10. Bake in a preheated 350°F oven on the lower rack for 20 minutes. Then bake on the center rack for an additional 15 to 20 minutes, or until the bread is golden brown.

NOTES: 1.The bread will not rise very much.

2. This recipe can easily be doubled to yield 2 round loaves.

WISHING YOU ALL GOOD FORTUNE!

Homemade Chickpea-Lentil Burgers

That in mind, I’ve been on a ‘burger’ kick. Black bean burgers, mushroom-grain burgers, chickpea burgers – all store-bought, until now.

Chickpea Lentil Burgers with Yogurt-Tahini Sauce

Yield: 6 patties

Ingredients:

1/4 cup chopped onion

¼ cup chopped flat -leaf parsley

2 cloves garlic, minced

2 Tbsp. tahini - OR - 1 egg

2 tablespoons (or more) all-purpose flour

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

1/2 tsp. Aleppo pepper, optional

1/4 teaspoon salt

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2 tablespoons extra-virgin olive oil – for cooking

Directions:

2. Using a 1/3 cup measure, shape the chickpea mixture into 6 patties.

Serve with Yogurt-Tahini Sauce (recipe follows).

Yogurt -Tahini Sauce

(NOTE: This is best made in advance and refrigerated until ready to serve.)

Ingredients:

1/2 cup low-fat plain yogurt

2 to 3 tablespoons tahini

1 tablespoon lemon juice

1/4 cup chopped flat-leaf parsley

1/4 teaspoon salt

Directions:

Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl.

Serve chickpea burgers topped with Yogurt-Tahini Sauce in pita pockets or wrapped in lavash.

Tomato-Spinach Soup

We’re taking a break from lentils and other legumes in this post. Instead we have a light, yet nourishing soup that’s easy to make and can be served any time of year, thanks to the availability of great-quality canned tomatoes. Of course, when tomatoes are in season, use those instead. There’s more work involved with fresh tomatoes – removing the skin and seeds - but it’s worth the effort.

To remove the skins and seeds of fresh tomatoes, use this simple boiling water technique:

1. Place a large pot of water on the stove top. Bring to a rolling boil. Set aside a large bowl of ice water.

2. Rinse tomatoes and remove any stems.

Blossom end of tomato

3. Using a sharp knife, cut a shallow “X” at the blossom end of the tomato (opposite the stem end).

Stem end of tomato

4. Gently slide 3 to 4 tomatoes into the boiling water at a time. Keep them in only until the skin around the “X” starts to split – no more than 25 to 30 seconds. NOTE: Tomatoes will begin to cook and get mushy if left in too long!

5. Using a slotted spoon, immediately remove each tomato and plunge them into the bowl of ice water.

6. Remove the tomatoes from the water, and begin to gently peel the skin starting at the “X”. Discard skin.

7. Carefully cut the tomatoes in half and gently scoop out the seeds with a spoon. Discard the seeds.

Now you’re ready to proceed with the recipe!

Tomato - Spinach Soup

Serves 4

Ingredients:

2 Tbs. extra-virgin olive oil

1 medium onion, finely chopped

1 large clove garlic, minced

3 cups lower-sodium vegetable broth, or water

¼ cup Marsala, optional

28-oz. can diced tomatoes (including the liquid)

1-1/2 tsp. brown sugar

2 tsp. Herbs d’ Provence (or a combination of dried oregano and dried basil)

1 – 10 oz. pkg. frozen, chopped spinach, thawed (Fresh chopped spinach or Swiss chard may be substituted)

Kosher salt and freshly ground black pepper

Directions:

1. In a large, nonreactive saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.

2. Add the broth (or water), Marsala (if using), tomatoes with liquid, brown sugar, dried herbs, and 1/4 tsp. each salt and pepper. Simmer over medium-high heat while stirring the mixture. Cook for 15 minutes.

3. Cool soup slightly, then purée in small batches in a blender or food processor. Rinse the soup pot and return the puréed soup to the pot.

4. Add the spinach, reduce the heat to medium-low, cover, and simmer for 30 minutes. Stir occasionally. Season to taste with salt and pepper. Reheat if necessary.

Serve warm.

NOTE: It’s best to make this one day in advance so the flavors have time to blend. This soup freezes well, too.

I have to be honest with you - I never ate black beans growing up in our American-Armenian household. Nor had I ever heard-of – or - seen black beans used in any of my family’s Armenian recipes.

So, why am I posting a recipe featuring black beans? ‘Cause I like them, and they make a perfectly delicious salad - and more.

Today's offering, Black Bean Salad, can be transformed into yummy black bean burgers by adding about ½ cup (or more) of flour to the mix, smashing ½ cup-worth of the bean mixture, adding it back to the bowl and mixing it all together. Then shape the mix into 8 patties, chill for 15 minutes, and pan fry them on both sides in a little oil. Serve with the spicy yogurt sauce, and you’ll have a hearty, healthy meal!

Black Bean Salad

Black Bean Salad with Spicy Yogurt Sauce

Ingredients:

2 (15-ounce) cans low-sodium black beans, drained and rinsed

2 large tomatoes, seeded and chopped (1 cup of canned diced tomatoes, drained, may be substituted if fresh tomatoes are unavailable.)

1/2 cup red, yellow, or orange bell pepper, chopped

1/4 cup fresh cilantro, chopped (flat-leaf parsley may be substituted)

1/2 cup onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

Kosher salt to taste

freshly ground black pepper to taste

2 Tbsp. olive oil

1 Tbsp. lime juice

Directions:

In a large mixing bowl, add all ingredients. Mix until well combined. Cover and refrigerate until ready to serve.

Spicy Yogurt Sauce

Ingredients:

1 cup plain low-fat yogurt

2 to 3 tsp. lime juice

2 Tbsp. cilantro, finely chopped (flat-leaf parsley may be substituted)

1 tsp. ground cumin

1/2 teaspoon ground coriander

Dash of cayenne pepper

Kosher salt to taste

freshly ground black pepper to taste

Spicy Yogurt Sauce

Directions:

In a small mixing bowl, combine all ingredients and mix well. Taste and adjust seasoning, if necessary. Refrigerate for about 20 minutes before serving allowing time for flavors to develop.

NOTE: This recipe can easily be doubled.

To Serve: Garnish the black bean salad with a dollop of yogurt sauce.

Black Bean Burgers with Spicy Yogurt Sauce

Rustic-looking Jingalov Hats

After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, “Flavors with History – Armenian Cuisine”, I thought it might be interesting to try. It’s another Lenten-appropriate (vegan) recipe, and a reminder that it’s springtime.

With the bounty of fresh herbs currently available in our local farmers’ markets, gathering the necessary filling ingredients was no problem.

One source suggested using 20 different herbs, another said as many as 40 could be added to this bread.

20? 40? Really?? Well, I suppose you could, but that sounds like herbal overkill to me.

Creativity is key. Mix-and-match your favorite herbs; there are no set rules with this recipe. Use what’s available in your area, and what herbs you enjoy.

Wanting to be able to taste the individual herbs with each bite, I limited my herb selection to 5 - mint, tarragon, cilantro, thyme, and sage. (I understand that I violated a rule in this “no rules” recipe, by adding thyme to the mix. What can I say?)

To learn more about Jingalov Hats, read what my friend, LenaTachdjian, has to say on this subject.

For the record, it is highly recommended to eat jingalov hats while sipping a good red wine.

A Warning about Making the Dough…

Dough scraper and extra flour

It is imperative that the dough is rolled out as thinly as humanly possible without having it adhere to the work surface. Keep a bowl of extra flour (bench flour) and a dough or bench scraper handy. You’ll be glad you did!

If the dough tears, and undoubtedly it will, don’t panic. Just pinch it with your floured fingers to repair any holes.

Cooking Techniques…

Technically, it's best to cook this on a tonir, but since we don’t own one, and never will, I used a 12-inch non-stick skillet coated with vegetable spray, and prepared it on the stove top. One source recommended cooking this on a preheated, inverted wok over a gas stove. So, if you have a wok – and - a gas stove, that could be an option.

Jingalov Hats (Djingialov Hats)

Yields 4 loaves

Fresh Herbs

Herb Filling:

Fresh herb assortment to yield about 3 cups – or more (Ex: mint, parsley, cilantro, sage, thyme, rosemary, oregano, savory, dill, etc.)

A light sprinkling of Kosher salt

Drizzle of olive oil

Herb Directions:

1. Wash and spin-dry or towel-dry the herbs.

2. Coarsely chop the herb assortment, and sprinkle with salt to taste, but don’t over-do it. Add a drizzle of olive oil. Mix together.

3. Set aside until ready to use.

Dough Balls

Dough Ingredients:

3 cups flour

1/4 tsp. salt

1 Tbsp. olive oil

1 cup water

Dough Directions:

1. Mix together flour, salt, oil and water to form a dough. If the dough seems too dry, add a bit more water. If the dough is too sticky, add a little more flour at a time.

2. Knead until dough is smooth.

3. Divide dough into 4 equal-sized balls.

4. On a very well-floured work surface, roll each ball into a very thin circle or rectangle – as though you were making lavash. The shape tends to be more rustic than uniform.

NOTE: If the dough is rolled too thick or if it isn't cooked long enough, the inner part will be doughy. This is a tricky balance that requires practice.

Rolled dough with herb filling

Assembling and Cooking Directions:

1. Place enough of the herb filling to almost cover one of the circles. Do not spread it all the way to the edge of the dough.

2. Fold the dough over the herb mixture, pinching the dough closed. Gently re-roll the dough to secure the herbs into the dough.

3. Coat a large non-stick skillet with vegetable spray, and bring to a medium to medium-high heat.

4. Place filled dough in skillet and cook on until brown spots appear on the dough’s surface. Carefully flip and cook on the second side.

Herbs encased in dough

Stove top cooking method

To Serve: As an appetizer, cut into portions, and eat with your hands – OR - eat the entire piece yourself.
Don’t forget the red wine!

Brown rice-stuffed grape leaves

Looks can be deceiving, or in this case just not very revealing.

What you see are stuffed grape leaves, but what you can’t see is what’s inside. It’s always a challenge to pick one up without knowing what you’re about to bite into.

For me, the unhappiest surprise is mushy rice.

It’s one of the hazards of restaurant dining. We’ve also made the mistake of sampling the canned variety, as well as those floppy wraps of mysterious origin on the deli bar at the grocery store.

But things can get a bit squishy even in our own kitchen, especially when Robyn leaves me unsupervised. (You think she'd know better by now!)

My own preference is for bulgur stuffing, but I find it works best when served hot. For a cold appetizer, I do like rice but I sometimes get tripped up when the leaves are a bit tough and need more cooking time than the rice does. Result: Ugh.

I decided to try brown rice, which is healthy stuff. It has plenty of extra body but it takes quite a while longer to cook. My solution was so-called instant brown rice, which isn’t really instant but is definitely quicker cooking.

The leaves and rice seemed quite happy simmering together for half an hour. Both had just the right bite, and they remained that way the next day at appetizer time.

I’ve heard lots of other tricks, and I bet you know a few. If you have a tip, please pass it along so we can give it a try. I promise to eat as many as I have to.

Brown rice stuffing for two dozen grape leaves
Ingredients:

2-1/2 cups quick-cooking brown rice (more or less)

1/2 cup olive oil

1 medium onion, finely chopped

Pine nuts to taste (about 1/4 cup or so)

Salt and pepper to taste

Juice of one large lemon

Directions:

1. Saute the chopped onion in enough of the olive oil to cover.When the onion begins to soften, add the pine nuts. Cook until the onion and pine nuts begin to brown. Remove from heat, and allow to cool slightly.

2. Place the uncooked brown rice in a large mixing bowl.

3. Add the slightly cooled onion mixture to the rice. Add the lemon juice and remaining olive oil to the bowl and mix.

4. Add salt and pepper to taste.

5. Cook as usual for ½ hour.

‘Armenian Vegan’, a perfect cookbook for the New Year!

Bokon, an Armenian Bread Recipe

Christine Datian’s Armenian Lentil Soup with Bulgur

Baked Kale Chips with Za’atar

Kale Pomegranate Salad

St. David Armenian Church, Boca Raton FL offers Food and Fun in February!

ST SARKIS DAY – The Armenian version of Valentine’s Day

How to Make Homemade Tahini (Sesame Seed Paste)

Chickpea Lentil Burgers with Yogurt-Tahini sauce

Sts. Vartanantz Day

Tomato, Onion and Cucumber Salad with Sumac

Spinach-Pomegranate Salad

More Lentils for Lent

Peanut Butter Kufteh (Peanut Butter filled Patties)

Mid Lent (Michink) Fortune Bread

Chickpea Lentil Burgers with Yogurt-Tahini sauce

Tomato - Spinach Soup

Two-for-One Black Bean Recipes

Jingalov Hats (Lavash bread stuffed with herbs) – a Specialty from Artsakh (Karabagh)

Grape leaves stuffed with brown rice: A healthy choice you can enjoy without getting all mushy