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

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 appears to be like subsequent to every recipe.

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Lamb or beef, cut in ½" cubes 2½ cups onions, chopped salt, pepper, paprika and red pepper to taste 4 cups beef broth or water Saute meat in a little fat, then add ½ cup water. Cook over low flame until water evaporates (approximately 1 hour). Add onions and broth or water to meat mixture -enough liquid to almost cover meat and simmer until onions are cooked. Keep warm until yogurt is heated. Yogurt mixture: 1 qt. yogurt 1 egg ½ cup water Mix above ingredients and beat for 2-3 minutes and bring to slow boil, stirring constantly.

When it is tender, put in Corning Ware or Pyrex bowl. Press down. When fat comes to top, drain off. This meat keeps well. Can be eaten hot or cold. Number of servings depends on use Note: This meat may be served with pilaf, noodles, potatoes, etc. PATLIJAN (Sempoog) KUFTA -Anahid Merigian (Eggplant meatballs) 1½ lbs. beef or lean lamb 2 cups eggplant, pared, chopped 2 tbsp. bread crumbs 1 egg, slightly beaten 1 clove garlic, crushed ½ cup onion, chopped 1 tbs. dried parsley flakes 1 tsp. salt pinch of pepper 1 cup plain tomato sauce ½ cup water ½ tsp.

Leave oven door open when baking. After removing from oven, roll up quickly into long strips. Cut into 2" pieces. Stack in baking pan 12"x8" with cut sides up so yogurt will run down. Melt butter or margarine and pour over top. Beat yogurt. Add crushed clove of garlic if desired. Pour yogurt over entire surface. Heat 15 minutes until yogurt is warmed. Serve immediately. Serves 6 SOU-BOERAG Yeretzgin Salpie Artinian (Flaky cheese pastry) Dough: 4¼ cups flour 8 eggs 1 tsp salt 3 tbsp. water Filling: 3/4 lb.

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