Adventures in Armenian Cooking - Desserts

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Contents

Baklava 1 (PAKLAVA / Tertanoush)

-Azniv Charkoudian

Dough:
3 cups flour
1 tsp. B.P.
½ cup milk
½ cup water
l egg
Pinch of salt

Filling:
1½ cups shortening, melted (set aside)
1 cup chopped walnuts
2 tbsp. sugar
½ to 1 cup cornstarch

Dough: Grease hands with a little shortening and knead. Make 10 small balls and let stand in bowl for one hour covered with damp cloth.

Take five balls and roll each ball to diameter of 5 inches. Lightly cover top of each one with cornstarch and place on top of each other. Take stack of 5 and roll out until paper thin - diameter at least 36 inches. While rolling, occasionally sprinkle cornstarch between layers to prevent sticking. Carefully fold each layer and set aside covering with dry cloth to prevent drying. Repeat procedure with remaining 5 balls.

Five pieces of 36" rolled out dough will be the bottom half and the remaining five pieces will be the top half. The walnut stuffing will be placed in the center.

Pan: 8"x12"

Take 2 pieces of rolled out dough from first set of five and evenly place over pan and cut to exact size of pan. Set aside. These will be used for final layers before placing walnut mixture. Repeat procedure with second set of five and set aside tray size pieces for top finishing layers

Grease bottom of pan with some of the melted shortening.

Carefully tear remaining pieces of first set to approximately 4"x6" pieces and arrange in tray. There will be a little overlapping, but try to arrange evenly. For every 2 layers sprinkle melted shortening. When all pieces are used from first set, arrange the 2 previously cut tray size pieces. Cover with walnut mixture.

Repeat same procedure with second set of rolled out dough for top half ending with the 2 tray size pieces.

Finish remaining melted shortening by generously sprinkling top layer with shortening.

Cut into diamond pieces or in squares.

Bake in 425F oven until golden pink. Drain shortening. Cut through layers again to separate squares. Gently add sugar syrup while warm.

Variation: Banirli

Follow same recipe as for paklava EXCEPT stuffing is sliced white American cheese instead of walnuts.

Cut in squares.

Pour syrup while Banirli is still warm and serve warm.

SHAKAR Choor
(Sugar syrup for paklava)

Place in saucepan:
2 cups sugar
1 cup water
1 tsp. lemon juice

Stir and boil for one minute. Gently pour over warm paklava when syrup is lukewarm.

Baklava 2 (PAKLAVA / Tertanush)

-Sima Piligian

Dough:
½ cup heavy cream
½ cup veg. oil
2 eggs
2 tsp. B.P.
1 cup water
½ tsp. salt
1 level tbsp. sugar
5 full cups flour

Nut Mixture:
1 lb. chopped walnuts
1 tsp. cinnamon
2 tbsp. sugar

Cornstarch for rolling dough

Mix together above dough ingredients. Roll into walnut size balls. Should make 55 balls. Place on floured wax-papered trays. Cover trays with dish towel so they won't dry out. Let rest one hour.

Roll out 5 balls, one at a time. Sprinkle with cornstarch. Top each rolled out ball with cornstarch, stacking on top of one another.

Spread shortening on round l6"xl6" pan.

Roll out stacked dough into one big round circle 16"x16". Place on bottom of pan. Sprinkle a layer of nut mixture on dough.

Continue rolling out balls, stacking 10 until all rounds have been used up. Do not place nuts on top and final layer of 10 rounds. Cut into diamond shaped pieces.

Melt 1½ lbs. shortening and 1 cup vegetable oil. Heat until very hot but not smoking. Cut a circle of brown paper (a bag) and place on top of unbaked paklava. Put into preheated oven just long enough to heat pan. Pour heated shortening and oil mixture between the cut sections of paklava. Place brown paper on top again and bake at 400F for about one hour or until golden brown. Take out of oven and remove brown paper and place a cheese cloth on top and drain the fat out. The idea of the cheese cloth is so the paklava won't fall out of pan. After draining, place tray on an angle to drain additional fat out. Leave cheese cloth on top. soak up fat with paper towels. Let baked paklava cool. After cooling, pour syrup mixture on top.

SHAKAR CHOOR
(Syrup mixture for paklava)

4 cups sugar
2 cups water
4 tbsp. lemon juice

Boil sugar and water together for 10 minutes, add lemon juice and boil a minute longer. cool until lukewarm.

Paklava circles (PAKLAVA GELORIGS)

-Lucy Jansizian

½ lb. Filo dough
1¼ sticks unsalted butter
½ lb chopped walnut meats

Cut Filo in half lengthwise, then cut each lengthwise half into thirds. Place cut portions together between waxed paper and cover with a damp cloth to keep moist.

Take one square of dough and starting at the end nearest you, roll dough around a yard long dowel (½" diameter). Do not roll too tightly. When rolling operation is complete, push both ends of dough toward the center and carefully take off the stick. Bring ends of dough together to form a circle. Place in circles in a 13½"x9" baking pan, do not crowd the pan, have circles just touching. When you have completed making circles, put about ½ teaspoon walnuts in each center.

Have the butter bubbling hot, pour over entire circles in pan. Bake in a preheated 350F oven about 30 minutes or until pink. After baking, carefully drain out as much butter as you can from baking pan. The easiest way is to use a meat-baster. When circles are cool, pour on the following cooled syrup:

Combine 1 cup sugar, ¾ cup water and few drops of lemon juice and boil for 8 minutes; after 8 minutes remove from heat and add 2 tablespoons honey.

Makes 2 dozen

Note: Homemade Paklava dough may be used.

Rolled Filo with nut filling (BURMA)

-Vart Hachigian

1 lb. Filo dough
1 cup butter (salt removed) or ½ cup butter and ½ cup shortening

Filling:
2 cups walnuts, chopped
3 tsp. sugar
½ tsp. cinnamon

Mix filling ingredients together and set aside

Unfold Filo and cover with slightly damp towel. Take sheets of dough one by one placing narrow end nearest to you. Brush with melted butter, then sprinkle nut mixture over lower half of dough. If dough is very thin, you may use ½ or 1/3 of another sheet over top half and re-butter. Fold up about 1" of Filo at lower end so dowel will not stick to butter. Using a dowel stick (½" thick and 18" long), place stick at bottom and loosely roll up entire sheet. With fingers at both ends, crimp toward center like an accordion then gently slide off stick. Place side by side on baking sheet and keep covered with damp cloth to prevent drying. Rewarm butter occasionally for easier brushing. When pan is full, brush tops with hot butter and bake in preheated 350F oven until lightly golden, about 15-20 minutes.

Before serving, cut bourma rolls in half and dip in cool syrup.

SHAKAR Choor
(Syrup mixture for bourma)

2 cups sugar
1 tsp. lemon juice
1 cup water

Boil sugar and water together for about 15 minutes. Add lemon juice.

Note: Bourmas may be made ahead and frozen before adding syrup.

Makes 40-50 pieces

Khadayif (EKMEK KADAYIF)

-Sonia Matulewicz

4 eggs
1½ cups sugar
2 cups yogurt
2 cups flour
1 tsp. baking soda
¼ lb. butter, melted

Beat eggs well, add sugar and yogurt mixing thoroughly. Add flour, baking soda and butter. Pour into 11" square Corning Ware. Bake in preheated 300F oven until brown.

Topping: 1 cup boiling water 3 cups sugar 1½ tbsp. vanilla

Boil thoroughly. Let cake cool a little. Pour topping over cake.

Serve with whipped cream, if desired.

Serves 30

Tahini roll (TAHINOV BURMA)

-Akaby Yaylaian

Dough:
3 tbsp. sour cream
2 eggs
3 cups flour
1 tsp. B.P.
1 tsp. sugar
½ tsp. salt
3 tbsp. pure olive oil
½ cup water
cornstarch for rolling

Have ready ½ stick margarine, ½ stick butter and ¼ cup shortening, melted together.

Filling:
½ can taheen
¼ cup sugar
¾ cup chopped nuts
1 tsp. salt

Mix sour cream, eggs, 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 four balls, cover with plastic and let rest ½ hour.

Using cornstarch, roll ball of dough paper thin, using long, dowel type rolling pin. Stir taheen thoroughly and spread approximately tablespoons evenly over sheet of dough. Sprinkle ¼ of cinnamon, sugar and nut mixture over this. Roll sheet lengthwise with filling on the inside. Repeat this procedure with remaining three balls of dough, one at a time. Place each completed roll into 9"xl3" pan, cutting each roll to fit; if necessary, placing cut end pieces in 8"x8" pan. Pour hot melted shortening mixture over entire surface of pastry with spoon. (Do not use sediment.) Bake in preheated 425F oven about 15-20 minutes until golden brown, basting once with hot shortening from pan. Remove rolls from pan. Drain on paper towels and cut each roll into 6 pieces. Dip cooled pastry into lukewarm syrup and serve warm or cold.

24 regular pieces plus end cuts

Cheese puffs (DABGADZ BANIROV KHUMOR)

-Azniv Charkoudian

2 cups flour
1 tsp. B.P.
pinch of salt
¾ cup water
2 tsp. shortening
½ cup cornstarch
2½ cups grated American cheese or Muenster cheese

Sift together flour, baking powder and salt. Add water and mix well. Crease hands with shortening and knead until dough is smooth. Divide dough into 8 balls. (Use cornstarch On hands to prevent sticking.) Leave 8 balls in bowl sprinkled with cornstarch for ½ hour.

Roll out each ball to diameter of 5 inches. Use about 1 teaspoon cornstarch in rolling each ball to prevent sticking. Spread two teaspoons melted shortening on each layer except top and pile on top of each other. Roll this pile as if it were one batch of dough (using cornstarch beneath and on top of dough) until it has a dianeter of 26 inches.

Cut this dough into 6 long strips. Drop 1 tablespoon grated cheese on strips about 2 inches apart. Moisten edges of strip and fold half of strip over cheese. Cut diagonally between cheese and press edges.

Fry immediately in deep pan until light brown or this may be arranged in a pan on wax paper and stored in cool place until ready for frying. Can be stored for 2 days before frying. Two or three may be fried at one time in frying pan.

Serve warm with maple syrup or any other desired syrup.

Makes 3 dozen

Note: 1" diameter dowel, at least 28 inches long should be used.

SHAKAR CHOOR
(Sugar syrup for cheese puffs)

Place in saucepan:
1 cup sugar
½ cup water
1 tsp. lemon juice

Stir and boil for one minute.

Serve in a pitcher warm or at room temperature.

Shredded dough (KADAYIF)

-Olivia Hagopian

2 lbs. kadayif dough
3/4 lb. butter, melted

Syrup:
3 cups sugar
1½ cups water
Boil together 10 minutes; add 1 tsp. lemon juice

Place kadayif in a large bowl. separate and loosen all shreds. Pour melted butter over it and coat all shreds well. Divide mixture in half, spread half on a lightly buttered pan (12"xll"). Press gently. Spoon filling over this layer evenly, cover with remaining kadayif. Bake in preheated 425F oven for 30 minutes or until delicately brown. Cool. Pour hot syrup over entire top. Cut into serving pieces. Let stand 30 minutes before serving.

Serves 32-40

Fillings:

Cream Filling:
3 t.heavy cream
½ pt. light cream
¾ cups milk
4 heaping tbsp. cornstarch
3 tbsp. sugar
1 tsp. vanilla

Combine heavy cream, light cream and sugar in a pan. Bring to a boil. Dissolve cornstarch with milk, add to hot creams stirring constantly until thick. Boil slowly 4-5 minutes. Remove from heat and cool.

Pour or spoon evenly over bottom layer of kadayif. Place remaining shreds over cream filling.

Bake as directed in above basic recipe.

Nut Filling:
1 lb. walnut meats, chopped fine
3 tbsp. sugar
½ tsp. cinnamon

Cheese Filling:
1¼ lbs. Muenster cheese, grated
½ lb. Feta (Greek cheese} grated or crumbled
½ lb. cottage cheese
2 eggs, beaten

Cake-like dessert with sugar syrup (MOCK PAKLAVA)

-Hasmig Mahakian

4 cups flour
1 cup walnuts
2 cups margarine or shortening
2 tbsp. B.P.
1 pinch salt
1 cup milk

Mix well all ingredients in 9"xl3"x2" pan. Press mixture evenly in pan.

Bake for 10 minutes in preheated 325F oven. Take out of oven and cut in diamond shapes with sharp knife. Return to 350F oven 30 minutes until golden brown. cool and pour lukewarm syrup over paklava.

SHAKARI CHOOR
(Sugar syrup for mock paklava)

1½ cups sugar
½ tsp. lemon
1½ cups water

Cook above ingredients until it thickens. Do not put syrup on paklava until ready to serve.

Makes 24 pieces

Stewed dried fruits (ANOUSHABOUR)

-Peggy Soukiasian

1 box prunes
1 cup bleached raisins
1 box apricots
3 qts. water
1 cup barley
1 cup sugar

Soak barley overnight. The following day put drained barley and all ingredients in boiling water, then lower to a simmer for 1½ hours. Serve warm or cold with chopped walnuts or almonds on top.

Serves 8-10

Shredded wheat dessert with syrup and nuts (MOCK KADAYIF)

-Akaby Yaylaian

1 box shredded wheat
1½ cups lukewarm milk
½ lb. sweet butter, melted
2 cups chopped walnuts
1 tbsp. sugar
¼ tsp. cinnamon

Syrup
2 cups sugar
1½ cups water
1 tsp. lemon juice

Dip shredded wheat quickly in lukewarm milk and quickly drain excess milk. Split each shredded wheat in half horizontally and arrange in 9"x13" pan which has been generously greased on sides and bottom with some of the melted butter. Sprinkle mixture of walnuts, sugar and cinnamon on top. Arrange remainder split shredded wheat over nut mixture and pour remainder of melted butter evenly over top. Bake in preheated 350F oven for 7 minutes. Cover shredded wheat with foil when it comes out of oven until it becomes lukewarm. Cook sugar and water together for 10 minutes. Add lemon juice and cook 1 minute more. Cool and pour over lukewarm shredded wheat and cover with foil again.

Makes 24 squares

Rice flour pudding (MUHALLABI)

-Vartouhi Vartanian

½ cup sugar
½ cup rice flour
1 qt. milk
dash of cinnamon

Combine sugar, rice flour, 1 cup of cold milk in a bowl. Stir mixture with a spoon until well blended and smooth.

Heat balance of milk in saucepan on low flame. Gradually add rice flour mixture to saucepan, stirring constantly. Cook until thickened. Pour into individual dessert dishes. Sprinkle tops with cinnamon. Serve cold.

Serves 5

Royal Armenian pudding (HAIGAGAN ANOUSHEGHEN)

-Elmas Merigian

¼ lb. blanched almonds
¼ lb. pine nuts
¼ lb. blanched hazel nuts
¼ lb. blanched walnuts
1/8 lb. butter
1 cup sugar
1 qt. milk
2 tbsp. cornstarch

Put blanched nuts through a food chopper, then shake them through a coarse sieve. Reserve one fourth of the nuts; the coarsely chopped ones for the top of the pudding. Bring milk to a boil in a 3-quart saucepan and pour in balance of nuts. Let simmer for ½ hour, then add sugar and butter and cook for 10 minutes. Remove from heat. Dilute cornstarch in half cup of water and pour into mixture. Stir quickly to keep it from lumping. Return to heat and cook for 10 minutes more very slowly. Pour into 6 individual glasses and serve with sauce.

Sauce:
½ cup sugar
1 egg white
1 tbsp. butter
1 cup crushed strawberries

Beat one half of the sugar with butter, and one half with the egg white. When egg is stiff, beat in butter mixture and fold in the crushed strawberries. Keep in the refrigerator.

When serving pudding, put a dab of the sauce on top of each glass. and sprinkle the top with the remaining chopped nuts.

Serves 6

A traditional New Year pudding (ANUSHABUR)

-Lucy Jansizian

1 cup dzedzadz (hulled wheat)
6 cups water
1 tsp. vanilla
¼ cup chopped walnuts
1 cup raisins (opt.)
1½ cups sugar
½ tsp. salt

Wash wheat twice. Add this to 6 cups of cold water, bring to a boil, reduce heat, cover and cook slowly for 1½ hours. DO NOT STIR DURING COOKING PROCESS.

Five minutes before end of cooking wheat, add sugar. vanilla, salt, walnuts, raisins and mix well. Pour into deep serving dish and garnish with walnut halves and blanched almonds. Serve cold.

Serves 4-5

Fried dough balls (TUKALIK)

-Anna Tashjian

1 cup flour
1 egg
1½ tsp. B.P.
½ tsp. salt
¾ cup water
1 qt. veg. oil

Mix all ingredients thoroughly except oil. Heat oil in a 2-quart saucepan. Oil must be hot. Test by dropping a small amount of batter in hot oil. It should turn golden brown quickly. Drop batter using a tablespoon for each ball of dough, frying about 5 at a time. Remove each one as it turns golden brown like a doughnut and drain on paper towels. Cool to lukewarm and sprinkle with powdered sugar or serve with syrup or honey.

Makes 20 balls

Cold apricot soup (DZIRANI ABUR)

-Gadar Tanelian

1/3 cup dzedzadz (hulled wheat)
2 qts. water
1 ll-oz. box apricots
2 cups water
½ cup prunes (approx. 8 prunes)
1/3 cup raisins
1 tsp. salt
1 tbsp. sugar

Cook dzedzadz well in 2 quarts of water and salt -

Cook apricots well in 2 cups of water. Mash and strain if skins are tough. Add cooked apricots to the cooked wheat. If this mixture is too thick, add another ½ to 1 cup water. Add prunes and after cooking a bit add raisins. Add sugar and cook until prunes and raisins are cooked. Chill. Serve cold.

Serves 6

NOTE: Water may be added if you prefer a lighter consistency. This may be diluted with ice cubes.

Rice or wheat pudding (GATNABOUR)

-Sophie Margosian

1 qt. milk (warmed)
¾ cup rice or cracked wheat (coarse bulghour)
½ cup granulated sugar
pinch of salt

Wash the rice (or bulghour). Cook in one cup of boiling water until the water is absorbed. Add cooked rice (or bulghour) to the warm milk and cook on a low fire for 40 minutes, stirring frequently. Add the salt and sugar and cook for 15 minutes. Continue stirring. Pour into individual dessert dishes and cool. Sprinkle with cinnamon.

Serves 8

Fried dough (MAFISH)

-Mary Piligian

Dough:
5 cups flour
6 eggs, beaten
1 tsp. B.P.
½ cup milk
6 cups oil for frying
2-3 cups sifted confectionery sugar

Make soft dough and divide into 8 portions the size of an egg. Roll each portion into a rectangle size l0", x 12". Using pizza cutter, cut down center of rectangle, lengthwise; then cut into 1½" strips crosswise, making 8 rows (16 pieces).

Pick up with fork and fry in hot oil in frying pan. Brown lightly. Put on absorbent paper to drain.

Sprinkle with confectionery sugar. Store in airtight container.

Makes 128 pieces

Butter cookie (KURABIA)

-Sonia Arakelian

1½ cups shortening
1 egg
1 tsp. vanilla
6 heaping tbsp. sugar
½ tsp. B.P.
4 cups flour

Combine shortening, egg, vanilla, baking powder and sugar in blender and blend thoroughly. Place in mixing bowl, add flour, mix well with hands. Shape dough into 50 balls and flatten each one slightly. Place on cookie sheet about 1½" apart and bake in preheated 350F oven 15 minutes. Remove from pan and let cool and sprinkle with confectionery sugar.

Makes 50

Fried dough (MAFISH)

-Sima Piligian

5 cups flour
2 tsp. B.P.
2 eggs, beaten
½ cup heavy cream
½ cup veg. oil
½ tsp. salt
1 cup water
½ cup orange juice
1 tbsp. sugar

Syrup:
2 cups sugar
1 cup water
2 tbsp. lemon juice
Boil sugar, water together for 10 min. Add lemon juice and boil a minute longer.

½ gal. oil for frying

Mix above ingredients together except flour. Then add flour. Knead dough a little on the table. Dough is a little sticky. Divide into 4 even balls. Let rise 1 hour before rolling out. Roll out about 1/8" thick in a circle. Cut into 2" strips and ve from heat, add milk and sugar mixture, stirring quickly and thoroughly. Return to heat and stir for one more minute. Place in 9" diameter serving platter. Smooth surface. May be decorated with criss-crossed fork impressions or garnished with nuts. May be served warm or cold.

Makes 10-12 servings

Butter cookies (KURABIA)

-Anahid Merigian

½ cup crushed walnuts
½ lb. sweet butter (room temperature)
2 cups flour (plus 1 tbsp. flour set aside)
½ cup confectionery sugar
1 tsp. vanilla
½ tsp. B.P.

Cream butter thoroughly. Add sugar and mix. Add flour, baking powder. nuts and vanilla and mix gently but thoroughly, using 1 tablespoon of reserved flour to make dough easier to work with. Form 8 balls of dough. Roll each ball into a 12" strip and cut strip into six 2" pieces. Place on ungreased baking sheet and bake in 350F preheated oven between 12 and 15 minutes. Cool and roll in confectioners sugar.

Makes 48 pieces

Date crescents (ARMAV MAHIG)

-Helen Meregian

2 cups sifted flour
1 stick margarine
1 8-oz. pkg. cream cheese

Filling
10 oz. dates, chopped
¼ cup water
½ cup nuts

Mix flour, margarine and cream cheese together. Make 10 balls. Roll out round to about 8 to 10 inches. Cut into pie shape wedges.

Mix filling mixture together and place a little filling on each wedge and roll up starting from wide end. Bake about 20-25 minutes in preheated 375F oven.

Makes 60

Nut filled cookie (MAMOUL)

-Akaby Yaylaian

1 lb. sweet butter, melted
1 sm. box farina
½ cup water or milk
3 tbsp. sugar
½ tsp. vanilla
2 cups flour

Filling:
1 cup nuts, finely chopped
¼ cup sugar
1 tbsp. butter
½ tsp. cinnamon

Mix melted butter with farina and let set overnight. In the morning, mix water or milk together with sugar and vanilla. Combine all ingredients with flour, kneading thoroughly. Shape pieces of dough into oval shaped serving spoon, leveling dough evenly across top of spoon. Make a slight indentation in center of dough. Place 1 teaspoon of filling into indentation. Gently press dough around filling. Arrange on ungreased baking sheet, pinch with fingers along seam on top of each mamoul. Bake in preheated 400F oven for 15-20 minutes. Remove from pan immediately. Cool to lukewarm and cover generously with confectionery sugar, handling gently.

Makes 4 dozen

Sesame butter cookie (SUSAM ANOUSH)

-Sophie Margosian

1½ cups unsalted butter
1½ cups shortening
1½ sugar
4 eggs
1 sm. can evap. milk
1 tsp. vanilla
1 tbsp. B.P.
10 cups sifted flour
sesame seeds

Melt butter and shortening together and beat mixture in electric mixer for 5 minutes. Add sugar, beat 2 minutes. Add eggs, beat 3 minutes. Add can milk, vanilla and baking powder and beat 5 minutes more until fluffy. Then slowly add the sifted flour and knead. Roll dough with the palm of your hands into strips ½" to ¾" in diameter. Cut into 3" pieces Dip individual pieces in sesame seeds and place on greased cookie sheet. Bake for 20 minutes in a preheated 350F oven. To make a crisp cookie, turn oven off and let cookies sit in oven for 3 to 4 minutes longer.

Makes 100

Armenian stick cookie (SIMIT)

-Naomi Johnson

5 cups flour
3 tsp. B.P.
¼ cup sugar
½ tsp. salt
1 can evap. milk
1 yeast cake
1 cup lukewarm water
1 tsp. either vanilla flavoring, anise seed or mahleb
½ lb. butter
½ cup shortening

For basting:
2 eggs
¼ lb. sesame seed

Mix dry ingredients. Melt shortening and butter. Add milk, sugar, yeast mixture and flavoring. Knead until dough leaves sides of bowl. Dough should not be too soft. Cover and set aside to rise until double - about three hours. Break off walnut size pieces. Roll into pencil shape. Line up rolled simit close to each other so as to baste with beaten egg and sprinkle with sesame seed. Then place on greased cookie sheet in U-shapes. Bake in preheated 350F oven about 35 to 40 minutes.

Bakes 40-50

Armenian cookie (HAIGAGAN ANOUSH)

-Mariam Mkrtschjian

1 cup butter
1 cup sugar
4 eggs (2 whole eggs, plus 2 yolks)
2 tsp. B.P.
3½ cups browned flour
sesame seeds
1 egg and 1 tbsp. milk
(for brushing tops)

Cream butter, add sugar gradually and add one egg at a time. Beat thoroughly, then add baking powder and flour. Knead lightly and shape as desired and put on greased trays. Brush tops with egg and milk mixture and sprinkle sesame seeds on top. Put on ungreased cookie sheet in preheated 350F oven for 10-12 minutes.

Makes 48

Note: To make browned flour, put flour in frying pan on high heat, stirring until brown.

Nut filled cookie (LADY FINGERS)

-Sandough Sirabian

1 cup milk, lukewarm
2 eggs
1 tsp. sugar
1 cup butter, melted (salt removed) or sweet butter
1 tsp. B.P.
¼ tsp. salt
6 cups sifted flour
1 egg (for brushing tops)

Mix all ingredients until well blended. Knead well. Shape dough into 30 balls about the size of a small egg. With rolling pin, roll dough into oval shapes about 5" long.

Filling:
1 lb. walnuts, finely chopped
½ tsp. cinnamon
2 tsp. sugar

Mix together and spread 1 teaspoon of filling lengthwise on each dough. Fold sides lengthwise and pinch together to form finger-shape. Turn dough over so seam side is faced down. Take scissors and make short cuts down the length and sides of each finger. Be sure not to cut through the finger.

Place on greased cookie sheet seam down. Brush with egg. Bake in preheated 350F oven for 15 minutes or until brown.

When cookies are partially cooled, dip into a simple syrup.

Syrup:
1½ cups sugar
1 cup water

Boil together with a few drops of lemon juice for 5 minutes.

Makes 30

Almond cookie (NOUSH KHUMOREGHEN)

-Mariam Mkrtschjian

4 eggs
1¼ lb. butter or margarine (melted)
l½ cups sugar
2 tbsp. sour cream
2 tsp B.P.
2 tsp baking soda
½ cup crushed almonds
1 tsp. vanilla
9 cups flour

In mixing bowl beat 4 eggs, add sugar and sour cream and mix. Add flour, baking powder, baking soda, almonds, vanilla and melted butter. Mix until it forms a soft dough. Press flat on table with hands, then use cookie cutter. Put on ungreased cookie sheet in heated 350F oven for 10-12 minutes until golden brown.

Makes 5 dozen

Cognac cake (PARGOGHEE GARGANTAG)

-Yeretzgin Salpie Artinian

4 eggs
l½ cups flour
1½ cups sugar
½ cup boiling water
1½ tsp. cognac
2 tsp. B.P.
½ tsp. grated lemon peel
1 tsp. vanilla
½ cup walnuts, chopped fine

Beat eggs thoroughly on high speed. Add sugar and stir. Add flour and slowly add hot water, beating all the while on low speed. Add cognac, baking powder, lemon peel, vanilla and nuts.

Bake in greased and floured 9"x13" pan in preheated 350F oven for 35 minutes.

Approx. 24 pieces

Walnut crescents (UNGOUYZ MAHIG)

-Liz Setian

Dough:
1 cup butter
2½ cups flour
1 egg
1/3 cup milk
1 egg, beaten (for brushing tops)

Filling.
1/3 cup walnuts, finely chopped
¼ cup raisins
½ cup sugar
½ tsp. cinnamon

Mix filling mixture and set aside. Mix the butter, egg and milk with the flour to make a soft dough. Divide dough into 3 portions and roll into balls. Roll each ball of dough on lightly floured table into a circle. Cut into 12 pieces as you cut a pie. Brush with butter, sprinkle with filling. Roll up each piece, beginning at wide end. Arrange on cookie sheet with point side up and curved like a crescent. Brush the top of each cookie with beaten egg if desired. Bake in preheated 350F oven for 30 minutes.

Makes 36

Date delight (ARMAV ANOUSH)

-Sue Lantzakis

7 cups flour
2 cups veg. oil
1 cup water
¾ cup sugar
½ tsp. salt
1 tsp. crushed mahleb
1 lb. pitted dates
½ lb. walnuts, cut in half

Mix flour, oil, water, sugar, salt and mahleb together. Dough will be oily. Take small amount of dough and press flat into the palm of hand. Not too thin or too thick. Stuff with a date and half a walnut. Cover date and walnut with dough. It will look somewhat like a canoe.

Put on ungreased cookie sheet and bake in preheated 375F oven for 20-30 minutes until lightly browned. Let cool a few minutes in room temperature.

Syrup Mixture:
2 cups sugar
1 cup water
2 tbsp. lemon juice
few cloves
dash cinnamon
¼ cup honey

Boil sugar and water together with cloves and cinnamon and honey for a little while. Add lemon juice and boil until slightly thickened.

Makes 70 pieces.

Note: These can be frozen.

Apricots sweets (DZERANI ANOUSH)

-Ann Garibian

½ cup soft butter or margarine
2 pkgs. (3 oz. ea.) softened cream cheese
¾ cup sifted all purpose flour
½ tsp. salt
1½ tbsp. cold water
apricot preserves
minced nuts
confectionery sugar

Cut butter and cheese into flour and salt. Add water and mix lightly with fork until blended. Chill for several hours until firm. Divide into three balls. Roll thin as possible into circle, cut each circle into 8 pie-shaped pieces. Spread each with apricot preserves and sprinkle with minced nuts. Roll wide end toward point to make a crescent. Bake for about 15 minutes in preheated hot oven 450F. Cool. Sift confectionery sugar over crescents. Do not over bake, checking frequently. The pastry should be light in color.

Makes 24 pieces

Chocolate cake (CHOCOLAT GARGANTAG)

-Yeretzgin Salpie Artinian

1 cup butter
2 cups powdered sugar
½ cup coca
1 cup mashed potato
4 egg yolks (slightly beaten)
4 egg whites
½ cup milk
2½ cups flour
5 tsp. B.P.
1 tsp. cinnamon
1 tsp. vanilla

Mix all ingredients together except egg whites. After thoroughly mixed, fold in unbeaten egg whites. Pour batter into greased and floured 11"x17"x2" pan and bake in 350F preheated oven for 35-40 minutes.

Makes 30 pieces

Apple pocket (KHUNDSOR BOERAG)

-Esther Muradian

8 lge. apples, peeled and grated
½ yeast cake
v 6 cups flour
3 tbsp. sugar
pinch of salt
2 eggs
1 lb. shortening, melted

Mix eggs, flour, salt and yeast, and about 1¼ cups of water to form dough. Make 7 balls of dough. Steam apples with sugar until soft. Grease 12"x14" baking pan. Open each ball of dough l/8" thick in round form. Brush dough with melted shortening. Fold in thirds. Divide apple mixture into 7 portions. Place one portion of apple mixture in middle of dough lengthwise. Roll jelly roll fashion and arrange in pan. Repeat with remaining balls of dough. Cut in serving pieces - 2" squares. Pour warmed shortening over all pieces. Bake in preheated 400F oven until golden brown (about 20 minutes) Let cool. Sprinkle with confectionery sugar.

Makes 24 pieces

Farina cake (FARINA GARGANTAG)

-Mariam Mkrtschjian

1 cup melted butter
4 eggs
3½ cups farina
2½ cups sugar
1½ cups milk
1 grated lemon rind
1 tsp. vanilla
3 tsp. B.P.

Mix melted butter, eggs and add remaining ingredients and mix again. Pour mixture into greased and floured l0"xl5" pan. Bake 20-25 minutes in preheated 3500 oven. When cooled, cut diagonally and pour syrup over it.

Syrup:
2 cups of sugar
1 cup water
1 tbsp. lemon juice

Boil together for 10 minutes.

Makes 24 pieces

Yogurt cake 1 (MADZOON GARGANTAG)

-Mary Garabadian

Cake:
½ lb. margarine
1½ cups sugar
3 eggs
1 tsp. B.P.
2½ cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
1 cup yogurt

Blend together margarine, sugar and eggs. Then mix in rest of ingredients.

Topping:

½ cup brown sugar
1 cup walnuts
2 tsp. cinnamon

Pour half of cake batter in greased pan 14" x 9". Sprinkle 2/3 of topping over batter. Then pour rest of batter on top and sprinkle remaining topping over this. Bake in preheated 350F oven for 45 minutes. Cut into diamond shapes or squares.

Approx. 30 pieces

Coconut cake (HUNTK UNGOUYZI GARGANTAG)

-Yeretzgin Salpie Artinian

3 eggs, beaten
1 cup melted shortening (½ shortening ½ margarine)
1 cup yogurt
2 cups grated coconut
2 cups sugar
3 cups flour
3 tsp. B.P.
1 tsp. vanilla
½ tsp. grated lemon peel
1 tbsp. whiskey or cognac

Mix eggs and sugar. Add remaining ingredients and mix thoroughly. Pour into greased and floured ll"xl7"x2" pan. Bake in preheated 350F oven for 35-40 minutes.

Makes 30 pieces

Yogurt cake 2 (MADZOON GARGANTAG)

-Dorothy Piligian

¼ cup shortening
¼ cup butter
1½ cups sugar
3 eggs, beaten
3 cups cake flour
1 tsp. B.P.
1 tsp. baking soda
¼ tsp. salt
l½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. vanilla
1 cup yogurt

Topping:
½ cup brn. sugar
1 tbsp. butter
½ cup walnuts
1 cup coconuts
¼ cup top milk or cream
¼ tsp. vanilla

Cream together shortening and butter, beating sugar and eggs. Sift together dry ingredients and add alternately with yogurt to other mixture.

Add vanilla, mix, and pour into 9"x13" baking pan.

Bake in preheated 325F oven for 40-45 minutes.

Mix brown sugar and butter together, adding walnuts, coconuts, top milk or cream and vanilla. Spread on cooled cake and put under broiler until evenly browned.

Makes 24 pieces

Coconut cake (HUNTK UNGOUYZI GARGANTAG)

-Mariam Mkrtschjian

2 cups farina
1 cup flour
4 eggs
1 cup sugar
2 tsp. B.P.
1 tsp. vanilla
2 tbsp. sour cream
½ cup walnuts, crushed
1 tsp. baking soda
½ lb. coconut
1 stick butter

Cream butter, add sugar, eggs. sour cream and beat. In another bowl, add farina and coconut flour, baking soda, baking powder, vanilla and crushed walnuts. Add to creamed butter mixture and blend and pour into a greased and floured cake pan (l0"x15"). Bake in preheated 350F oven for 20 minutes.

When baked and cooled, cut diagonally and add syrup.

Syrup:
2 cups sugar
1 cup water
1 tbsp. lemon juice

Boil sugar and water for 10 minutes and add lemon juice.

Makes 24 pieces

Armenian Lemon Cake

Cake: Butter for greasing the bundt pan
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar
1 cup plain yogurt
2 large eggs
2 tablespoons freshly squeezed lemon juice
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder

Lemon Mint Syrup: 1 cup sugar
1/4 cup freshly squeezed lemon juice
3/4 cup water 3 sprigs mint

Preheat the oven to 350 degrees. Lightly grease a 9-inch bundt or tube pan. in a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yogurt, then the eggs, one at a time, until well mixed. Beat in the lemon juice. Sift the flour, baking soda and baking powder into the bowl and beat until well mixed. Spoon the batter into the prepared pan and bake until golden on top, pulling away from the edges, and a knife inserted in the center comes out clean, about 40 minutes. Remove and let cool until no longer hot, 15 to 20 minutes.

While the cake bakes and cools, make the syrup. Combine all the ingredients in a small saucepan, stir to mix and dissolve the sugar a bit and bring to a boil over high heat. Decrease the heat to maintain a brisk boil without overflowing the pan and cook for 8 to 10 minutes, until thick enough to coat a spoon. Remove the mint sprigs and set the syrup aside until cooled to warm.

When the cake and syrup are cool, loosen the cake around the edge and center tube of the pan with a knife. Leaving the cake in the pan, pour one-third of the syrup over the cake and let sit for 10 minutes for the syrup to soak in. Repeat twice more, with another third of the syrup each time. The final time, set the cake aside at room temperature to soak in the syrup for at least 1 hour, or up to several hours.

To serve, invert the cake onto a platter (pry it loose with a kitchen knife, if necessary). Slice, and serve. Makes 1 9-inch cake or 10 servings.




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