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

Number of over two hundred Armenian recipes, from appetizers (meza) via muffins (anousheghen). Compiled for the advantage of St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts. identify of contributor seems to be subsequent to every recipe.

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Do not combine vegetables on same skewers because each one cooks at a different rate. Remaining onions and parsley may be used as garnish. Place all skewers on a hot charcoal grill turning often to cook evenly. Lightly oil all vegetables with a pastry brush while cooking to prevent them from burning. After 15 minutes remove one piece of meat from skewer and cut in half so as to test to see if well done. After shish kebab and vegetables are cooked, remove from skewers into large roasting pan. Serve immediately to insure the utmost of quality and flavor.

Basil 1 tsp. salt pinch of blk. pepper pinch of red pepper Saute meat for filling in frying pan until all moisture is evaporated. As meat starts to brown in its own fat, add onions and cook until softened and slightly golden colored. Add parsley, basil, salt and pepper. Stir and re move from heat and let cool at least one hour in a cool place. Outside layer: Mix onion, parsley, peppers and salt together and crush with fingers. Add this mixture to ground lamb and cracked wheat and mix thoroughly.

Black pepper 1 tsp. sugar ½ tsp. salt 3 tbsp. pure olive oil ½ cup water Mix eggs, sour cream, olive oil and water together. Add salt, baking powder and sugar to flour and add to egg mixture. Knead thoroughly about 10 minutes until soft, smooth and pliable. Divide into balls the size of walnuts. Cover with plastic and let rest ½ hour. , then rinse thoroughly 3 times. Squeeze all water thoroughly from spinach and mix with remaining ingredients. Using cornstarch, roll a ball of dough to 9"x13" rectangle at least 1/8" thick.

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