By Donald Forgue, Shirley Setian, Liz Setian, The Cookbook Committee
Selection of over two hundred Armenian recipes, from appetizers (meza) via cakes (anousheghen). Compiled for the good thing about St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts. identify of contributor looks subsequent to every recipe.
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Blend at slow speed first, then high speed until all meat is ground up. Remove meat from blender. Mix with bulghour, salt and pepper. Note that you use less water when you make your kufta. Now blend with hands, working with kufta until soft. A little more water may be needed in blending together. shape into small meat balls for appetizers or shape into egg shape and garnish with parsley and scallions. Serves 4 as main dish TASS KEBAB WITH RICE PILAF -Lucy (Onigian) Smith (Potted Lamb) 2 lbs. lamb or beef, cubed 3 med.
Serves 4 TASS KEBAB -Sonia Arakelian (Savory lamb or beef) 2 lbs. leg of lamb, boned and trimmed (use top part or stewing beef) 1 tomato, skinned ½ tsp. ground cinnamon 4 oz. corn oil 1 tsp. white pepper ½ tsp. fresh thyme 4 oz dry white wine 1½ cups bone stock 1 bay leaf 1 tsp. garlic salt ½ tsp. ground cloves 2 shallots (green onions or scallions) Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart saucepan with shallots, seasoning, herbs and spices. Mix well to marinate in a cool place for 2-3 hours.
ANDREW'S SHISH KEBAB -Thelma (Boghosian) Crespo (Barbecued lamb) 1 leg of lamb, cubed 1 bunch parsley, chopped fine 4 lge. onions, chopped fine 1 tbsp. salt 1 tbsp. pepper ¼ cup veg. oil ½ tsp. 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.
Adventures in Armenian cooking by Donald Forgue, Shirley Setian, Liz Setian, The Cookbook Committee