Download Adventures in Armenian cooking by Donald Forgue, Shirley Setian, Liz Setian, The Cookbook PDF

By Donald Forgue, Shirley Setian, Liz Setian, The Cookbook Committee

Choice of over two hundred Armenian recipes, from appetizers (meza) via truffles (anousheghen). Compiled for the good thing about St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts. identify of contributor appears to be like subsequent to every recipe.

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Add this mixture to ground lamb and cracked wheat and mix thoroughly. Start adding a little water at a time (approx. 1 cup will be used) and knead mixture about 5 or 10 minutes until it becomes soft and sticks together well. Make balls the size of a medium egg (about 25). Working with one kufta at a time, make an indentation in center of each ball with index finger and keep pressing round and round to make a round opening with a thin wall. Place a heaping teaspoon of filling inside each opening and gently close opening, sealing well, smoothing surface and moistening fingers with water as you work.

Cumin powder 2 med. eggplants desired amounts, peppers and tomatoes Day before, mix together and marinate all ingredients except eggplants, peppers and tomatoes. Prior to barbecuing, wash and set aside peppers and tomatoes. Prepare eggplants by cutting in chunks and sprinkle with salt. Sprinkle with oil. The oil makes the eggplant soft and succulent. While charcoal is turning white, arrange meat and vegetables on shish (skewers) and cook slowly, turning and browning on all sides. After shish kebab is cooked, cut into a large roasting pan that has sliced French bread on the bottom.

With a bit of the mixture (about the size of a golf ball) form into a ball shape. Press your index finger into the base of the ball and press it all around the inside wall to make an opening without breaking through. The wall should be about 1/4 inch thick. Place a spoonful of the filling into the opening and seal it gently by pushing the opening together until it is closed. Be sure the filling does not ooze out. Smooth the surface of the kufta and gently roll into a hall. Continue making kuftas until both shell and filling mixtures are used up.

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