i got married last year and i am having a tough time trying to please my husband by making the perfect dinner for him. he is from armenia and is always telling me what good food they make. i dont take as a negative remark because i know i am not a really good cook. if you can help me out that would be great! any recipes from armenia, russia, turkey or the like would be greatly appreciated!
Answers:
Here is some links for you if you wish to buy an Armenian cook book.
http://www.amazon.com/exec/obidos/search...
http://www.armeniapedia.org/index.php?ti...
http://www.recipesource.com/ethnic/afric...
Or you can go to any Armenian book store and buy a book which I have it in both Armenian or English language.(my favorit) HAMOV HOTOV
There is always the option of Kabab, which is Armenian men's all time favorit, barbique lots of vgtebles too.
Here's a recipe for Armenian Pizza, AKA Lahmajoon
2 garlic cloves
1 medium onion, roughly chopped
1 small green pepper, seeded and roughly chopped
1 pound ground lamb (or ground beef)
1 (6-ounce) can tomato paste
1 (14 1/2-ounce) can diced tomatoes
1/4 cup chopped parsley leaves
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt and pepper
Flour tortillas
Lemon wedges, to serve
Heat the oven to 400 degrees F.
Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.
I got this recipe off of foodnetwork.com
Hope it works for you!
I have not tried any of these recipes yet.from the net and YA..
Lenten Chick Pea Kofta (Topig)
(Armenian)
Yield: 8 servings
2 cups chickpeas
6 cups cold water
2 small potatoes; boiled in jackets
1 1/2 tsp. Salt
Freshly ground white pepper
Filling
3 lrg onions; halved & sliced
2 TBSP. water
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahini
salt
freshly ground black pepper
To finish and serve
Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs
Serves: 8-12 cooking time: 35 minutes
Soak chickpeas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. Drain well.
Pass the skinned chickpeas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.
Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chickpeas; add salt and a good grinding of white pepper.Blend thoroughly and keep aside.
Put sliced onions in a pan with the water; cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.
Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.
Take 4 pieces of unbleached calico or similar cloth, each about 20 inches square and scald in boiling water. Cool a little, then wring out well.
Open out a square of cloth on work surface and put a quarter of the chickpea paste in the center. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the center,
spreading it a little.
Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.
Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.
Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.
Lift out immediately and place on a tray, draining off water in tray.
Untie and invert topigs onto platter. Leave until cool.
When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, and then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.
NOTE: Ready-skinned chickpeas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut colored.
http://www.recipesource.com/ethnic/afric...
***
Banana Kofta
Ingredients
For the kofta:
2 raw bananas (not ripe) .
1/2 onion-finely chopped.
1 tsp. pepper
3 to 4 chillies
3 to 4 tsp coriander leaves, finely chopped
½ tsp ginger, finely chopped
Salt to taste
For the gravy:
1 ½ onions, finely chopped
2 ripe tomatoes
2 tsp.coriander leaves
1 tsp. honey
pinch of mace powder
1 ½ tsp. red chili powder
3 tsp. cream
1 ½ tsp. butter
Cardamoms, Cinnamons,and cloves.
2 TBSP garlic ginger paste
Salt to taste.
Method:
Boil raw banana in enough water for 30 minutes.
Cool, peel and mash. Add salt, ginger, coriander, green chilis, pepper and finely chopped onions.
Make small balls between your palms. Deep fry in a Kadai with low heat till golden brown. Keep aside.
In a kadai pour 4 tbsps of oil and crackle cardamoms, cloves and cinnamon. Add the finely chopped onions and saute till transparent. Add garlic ginger paste and saute till onions turn brown.
Make a puree of tomato in a blender and add it to the Kadai along with red chilli powder and salt. Stir-cook till oil surfaces.
Add cream and butter.
Remove from flame and add honey..
Arrange Koftas in an oven proof casserole, pour gravy and sprinkle with mace powder. Cover and seal dish.
Place dish in a preheated oven at 275 degree F for 10 minutes.
Sprinkle finely chopped coriander leaves and there you go,it's ready to serve!
Cooking time: 45 minutes
http://www.bawarchi.com/contribution/con...
*****
Nutmeg Cake (armenian)
Ingredients:
2 cups firmly packed brown sugar
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup butter
1 cup milk
1 egg, beaten
1 tsp nutmeg
1/2 cup walnuts, chopped
Directions:
1.Combine sugar,and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs.Press half the mixture into a well greased 20cm square pan.
2.Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture.
3.Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool.
http://www.recipeatlas.com/armenianrecip...
******
Baklazhannaia Ikra (Russian eggplant spread)
Here is a Russian Recipe that I've tried and liked.
This one is sort of a bread spread, it's very good at parties.
1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread
Preheat oven to 425 degrees. Bake the eggplant on the middle rack for about an hour, turning it over once or twice untill it is soft and it's skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat untill they are soft but not brown (6-8 mins). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes
longer. With a ruber spatula, scrape the contents of the skillet into a mixing bowl.
Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and
a few grindings of black pepper. Mix together thouroughly. Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then
turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, untill all the moisture in the pan has evaporated, and the mixture is firm
enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juiceand taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic
wrap, untill ready to serve. Serve on pieces of rye bread.
http://www.cs.cmu.edu/~mjw/recipes/ethni...
***
TURKISH DELIGHT
Yield: 1 servings
2 cups sugar
2 TBSP cornstarch
1 cup water
1/2 tsp.cream of tartar
1 TBSP flavoring
food coloring
1/2 cup toasted nuts, chopped
confectioners' sugar
***Flavorings: rose, mastic, strawberry, orange or lemon.
*** Food coloring: red, yellow, green or orange
(depending on flavoring used)
*** Nuts: almonds or pistachios
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts.
Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar.
Store in plastic bag.
http://www.recipesource.com/ethnic/afric...
Armenian Zeppoles (Bishi) [4 servings]
1 (1/4 ounce) package yeast
3/4 cup warm water
1 teaspoon sugar
2 eggs
1 cup flour
1/2 teaspoon salt
vegetable oil
Dissolve yeast in warm water with sugar.
Whisk in eggs.
Add flour and salt to make a batter a little thicker than pancake batter.
Allow to rise in a warm spot until double in bulk.
Heat oil to 375 degrees.
Drop by spoonfuls in hot oil. Keep them rolling around until browned.
Drain and serve with powdered sugar or maple syrup.
try this link
http://www.thegutsygourmet.net/armenian.
it must help
here is a site for you.
http://www.armeniapedia.org/index.php?ti...
I will give you a vegetarian site
http://www.cilicia.com/armo_cb_no_mees.h...
enjoy
There are too many recipes like everyone mentioned before me. Th best thing to do is invite your in laws for a "dolma" party, and watch as your in laws do the cooking, then you will learn faster. Don't you feel left out, because in our culture frequent gatherings, parties, and holidays are very common with big families. I am sure your in laws will be very supportive about this, you will be surprised how they will encourage you to cook like them. Good Luck.
My favorite is shish kebab with Ararat brandy.
More Questions & Answers...
Answers:
Here is some links for you if you wish to buy an Armenian cook book.
http://www.amazon.com/exec/obidos/search...
http://www.armeniapedia.org/index.php?ti...
http://www.recipesource.com/ethnic/afric...
Or you can go to any Armenian book store and buy a book which I have it in both Armenian or English language.(my favorit) HAMOV HOTOV
There is always the option of Kabab, which is Armenian men's all time favorit, barbique lots of vgtebles too.
Here's a recipe for Armenian Pizza, AKA Lahmajoon
2 garlic cloves
1 medium onion, roughly chopped
1 small green pepper, seeded and roughly chopped
1 pound ground lamb (or ground beef)
1 (6-ounce) can tomato paste
1 (14 1/2-ounce) can diced tomatoes
1/4 cup chopped parsley leaves
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt and pepper
Flour tortillas
Lemon wedges, to serve
Heat the oven to 400 degrees F.
Pulse the garlic in a food processor to mince it. Add the onion and pulse to chop, then add the green pepper and pulse to chop. Add the lamb, tomato paste, tomatoes, parsley, cumin, cayenne, and salt and pepper; process until everything is very well chopped. The consistency should be wet and pasty, like hummus. Spread a thin layer of the meat mixture onto flour tortillas all the way to the edge. Bake directly on the oven rack for 8 to 10 minutes, or until the edges are browned and the meat is cooked through. If the tortilla begins to inflate in the oven, pop it with a fork from the top. To serve, squeeze some lemon over the top, fold the pizza into quarters, and eat out of hand.
I got this recipe off of foodnetwork.com
Hope it works for you!
I have not tried any of these recipes yet.from the net and YA..
Lenten Chick Pea Kofta (Topig)
(Armenian)
Yield: 8 servings
2 cups chickpeas
6 cups cold water
2 small potatoes; boiled in jackets
1 1/2 tsp. Salt
Freshly ground white pepper
Filling
3 lrg onions; halved & sliced
2 TBSP. water
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahini
salt
freshly ground black pepper
To finish and serve
Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs
Serves: 8-12 cooking time: 35 minutes
Soak chickpeas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. Drain well.
Pass the skinned chickpeas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.
Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chickpeas; add salt and a good grinding of white pepper.Blend thoroughly and keep aside.
Put sliced onions in a pan with the water; cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.
Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.
Take 4 pieces of unbleached calico or similar cloth, each about 20 inches square and scald in boiling water. Cool a little, then wring out well.
Open out a square of cloth on work surface and put a quarter of the chickpea paste in the center. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the center,
spreading it a little.
Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.
Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.
Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.
Lift out immediately and place on a tray, draining off water in tray.
Untie and invert topigs onto platter. Leave until cool.
When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, and then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.
NOTE: Ready-skinned chickpeas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut colored.
http://www.recipesource.com/ethnic/afric...
***
Banana Kofta
Ingredients
For the kofta:
2 raw bananas (not ripe) .
1/2 onion-finely chopped.
1 tsp. pepper
3 to 4 chillies
3 to 4 tsp coriander leaves, finely chopped
½ tsp ginger, finely chopped
Salt to taste
For the gravy:
1 ½ onions, finely chopped
2 ripe tomatoes
2 tsp.coriander leaves
1 tsp. honey
pinch of mace powder
1 ½ tsp. red chili powder
3 tsp. cream
1 ½ tsp. butter
Cardamoms, Cinnamons,and cloves.
2 TBSP garlic ginger paste
Salt to taste.
Method:
Boil raw banana in enough water for 30 minutes.
Cool, peel and mash. Add salt, ginger, coriander, green chilis, pepper and finely chopped onions.
Make small balls between your palms. Deep fry in a Kadai with low heat till golden brown. Keep aside.
In a kadai pour 4 tbsps of oil and crackle cardamoms, cloves and cinnamon. Add the finely chopped onions and saute till transparent. Add garlic ginger paste and saute till onions turn brown.
Make a puree of tomato in a blender and add it to the Kadai along with red chilli powder and salt. Stir-cook till oil surfaces.
Add cream and butter.
Remove from flame and add honey..
Arrange Koftas in an oven proof casserole, pour gravy and sprinkle with mace powder. Cover and seal dish.
Place dish in a preheated oven at 275 degree F for 10 minutes.
Sprinkle finely chopped coriander leaves and there you go,it's ready to serve!
Cooking time: 45 minutes
http://www.bawarchi.com/contribution/con...
*****
Nutmeg Cake (armenian)
Ingredients:
2 cups firmly packed brown sugar
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup butter
1 cup milk
1 egg, beaten
1 tsp nutmeg
1/2 cup walnuts, chopped
Directions:
1.Combine sugar,and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs.Press half the mixture into a well greased 20cm square pan.
2.Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture.
3.Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool.
http://www.recipeatlas.com/armenianrecip...
******
Baklazhannaia Ikra (Russian eggplant spread)
Here is a Russian Recipe that I've tried and liked.
This one is sort of a bread spread, it's very good at parties.
1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peeled, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread
Preheat oven to 425 degrees. Bake the eggplant on the middle rack for about an hour, turning it over once or twice untill it is soft and it's skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the olive oil over moderate heat untill they are soft but not brown (6-8 mins). Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes
longer. With a ruber spatula, scrape the contents of the skillet into a mixing bowl.
Remove the skin of the egplant with a sharp knife, then chop the pulp finely, almost to a puree (it should be almost soft enough to stir in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and
a few grindings of black pepper. Mix together thouroughly. Heat the two remaining tablespoons of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then
turn the heat to low, cover the skillet, and simmer for an hour. Remove the cover and cook for another half-hour, stirring from time to time, untill all the moisture in the pan has evaporated, and the mixture is firm
enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juiceand taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the mixture to a bowl and chill, covering it with plastic
wrap, untill ready to serve. Serve on pieces of rye bread.
http://www.cs.cmu.edu/~mjw/recipes/ethni...
***
TURKISH DELIGHT
Yield: 1 servings
2 cups sugar
2 TBSP cornstarch
1 cup water
1/2 tsp.cream of tartar
1 TBSP flavoring
food coloring
1/2 cup toasted nuts, chopped
confectioners' sugar
***Flavorings: rose, mastic, strawberry, orange or lemon.
*** Food coloring: red, yellow, green or orange
(depending on flavoring used)
*** Nuts: almonds or pistachios
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts.
Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar.
Store in plastic bag.
http://www.recipesource.com/ethnic/afric...
Armenian Zeppoles (Bishi) [4 servings]
1 (1/4 ounce) package yeast
3/4 cup warm water
1 teaspoon sugar
2 eggs
1 cup flour
1/2 teaspoon salt
vegetable oil
Dissolve yeast in warm water with sugar.
Whisk in eggs.
Add flour and salt to make a batter a little thicker than pancake batter.
Allow to rise in a warm spot until double in bulk.
Heat oil to 375 degrees.
Drop by spoonfuls in hot oil. Keep them rolling around until browned.
Drain and serve with powdered sugar or maple syrup.
try this link
http://www.thegutsygourmet.net/armenian.
it must help
here is a site for you.
http://www.armeniapedia.org/index.php?ti...
I will give you a vegetarian site
http://www.cilicia.com/armo_cb_no_mees.h...
enjoy
There are too many recipes like everyone mentioned before me. Th best thing to do is invite your in laws for a "dolma" party, and watch as your in laws do the cooking, then you will learn faster. Don't you feel left out, because in our culture frequent gatherings, parties, and holidays are very common with big families. I am sure your in laws will be very supportive about this, you will be surprised how they will encourage you to cook like them. Good Luck.
My favorite is shish kebab with Ararat brandy.
More Questions & Answers...