Adventures in Armenian Cooking - Meats

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by Monug Piligian

1 leg of lamb, boned and cubed (l"-l½" cubes)
6 - 8 whole green peppers, cut in half and deseeded
6 -8 whole red tomatoes
1 med. eggplant, cut in 1½" cubes
2 lge. onions, sliced and coarsely chopped
½ bunch fresh parsley, cleaned and chopped
salt, pepper to taste
1 tsp. red pepper (opt.)
juice of 1 lemon

When cubing lamb, cut out all gristle, leaving a little bit of fat (not skin). Mix meat with parsley, onions and pepper. Cover bowl and refrigerate overnight.

Three or four hours prior to barbecuing, add lemon juice and mix well. The salt is added just before skewering meat.

Place meat on skewer (not too tight) . Green peppers, tomatoes, and eggplant are placed on separate skewers. 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.

1 pound of bone-in lamb will serve one adult.

Barbecued lamb (ANDREW'S SHISH KEBAB)

by Thelma (Boghosian) Crespo

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. 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. This absorbs all the juices.

Serves 4-6

Lamb-burgers (LOSH KEBAB)

by Seranoush Vartanian

2 lbs. ground lamb or beef or both
1 lge. onion, chopped
½ tsp. pepper
2 tsp. salt
2 oz. tomato sauce

Mix meat, onion, salt, pepper and tomato sauce together. Shape into patties. May be barbecued or broiled.

Makes 8-10

Barbecued lamb (SHISH KEBAB)

by Roy Talanian

7-9 lbs. leg of lamb
2-3 lge. onions, sliced
8 or 10 oz. wine
salt, pepper to taste

3 or 4 tomatoes
3 or 4 green peppers

Sprinkle sliced onions with salt. Crush with hands and set aside. Bone and cube lamb in 1½-2" pieces. Cut out all gristle and muscle. If lamb has good flaky white fat, leave some on meat. Sprinkle cubes liberally with sliced onions and add approximately 5 oz. of wine. Mix well. Cover and let marinate in refrigerator 2 or 3 hours. Later add 3 or 4 more ounces of wine. Mix well, cover and refrigerate again until ready to cook.

When fire is ready, skewer meat and barbecue. Skewer vegetables on separate skewers as they will cook faster. Add cooked tomatoes to cooked meat, crushing them so juices will blend in with meat. Peel peppers, cut and serve on side.

Serves approximately 10-12

Broiled lamb-burgers (LULE KEBAB)

1 lb ground lamb or chuck
1/3 cup dry bread crumbs
1 med onion, chopped fine
1/3 cup chopped parsley
¼ tsp. allspice
1/3 cup tomato sauce
1/3-½ cup water
1 tsp. salt
¼ tsp. blk. pepper
pinch of cumin (Kimion)

Mix all ingredients together. Shape like fingers 4" long by 1¼" thick.

Place in shallow pan and broil close to heat. Turn over when brown, about 5 min. per side.

Makes 8-10 kebabs

Stuffed meatballs (KARPET POROV KUFTA)

by Anna Tashjian

Ingredients for outside layer:
1½ lbs. ground leg of lamb not too lean, ground twice
2 cups fine bulghour (cracked wheat)
1 egg sized onion, minced
1 tbsp. crushed, dry parsley flakes
¼ tsp. blk. pepper
¼ tsp. red pepper
1 tbsp. salt

1 lb. lamb patties or ground lamb (shoulder preferred)
2 cups onions, finely chopped
½ cup fresh parsley, minced
1 tsp. 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. 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.

After all kuftas are completed, boil 2 quarts water or lamb broth with 1 tsp. salt in a 4 quart saucepan. Drop kuftas into boiling liquid 12-13 at a time. When liquid starts to boil again, cook for 10 minutes. The kuftas will rise to the top when they are done. If needed, add more liquid for second batch.

Serves 5-6

Stuffed lamb flank (KHABOURGA)

by Shirley Tashjian

2 sm. onions, chopped
½ cup med. bulghour
½ cup parsley, chopped
1/3 cup rice
½ tsp. paprika
1 lge. lamb flank or breast of lamb
¼ tsp. dill
salt, pepper to taste

Mix all ingredients, except flank, together in bowl

Open flank, wet, salt and stuff. Sew together to close. Put in frying pan with water to half-cover and cook until about half done (approximately one-half hour).

Remove from pan and put in roasting pan. Sprinkle with paprika and bake in 350 degree oven about 1½ hours.

Serves 4

Breaded meat ovals (KADIN BUDU KUFTA)

by Sonia Arakelian

1½ lbs. lamb, ground twice
4 oz. dry sherry
¼ cup parsley, minced
2 tbsp. short-grain rice
1 lge. onion, chopped
salt, pepper to taste
2 beef bouillon cubes
2 tbsp. lemon juice
3 eggs, beaten
½ cup bread crumbs
4 tbsp. butter

Combine lamb, sherry, parsley, rice, onion, salt and pepper, and mix well. Shape into slightly flattened ovals.

In saucepan, put 4 cups salted water, bouillon cubes and lemon juice. Bring to boil. Put kuftas in pan and simmer for 20 minutes. Take kuftas out and drain well.

Roll in beaten eggs and bread crumbs and fry in butter over low heat in skillet until well browned.

Serves 6

Fried egg-meat patty (KHANUM BUDU)

by Esther Muradian

½ cup rice (long-grained)
2 cups water
3 eggs
1 lb. ground lamb or beef
1 tsp. parsley, minced
salt, pepper to taste

Cook rice and water together until rice is tender. Drain. Mix rice, 1 egg, meat, parsley, salt and pepper.

Knead well. Shape into patties. Dip each patty into remaining two beaten eggs. Fry each patty in skillet of shortening of ½" depth.

Serves 4

Please explain why all "Armenian" dishes have TURKISH and Arabic words in their names: KHANIM (Lady), BUD (calf), PATLIJAN (egg-plant), SHISH (spit (iron stick)), KABAB, LAHMACUN, etc.

Armenian Pizza (LAHMAJOON)

by Azniv Charkoudian

6 cups flour
5 tbsp. shortening
1½ tsp. salt
1 pkg. yeast
3 tbsp. sugar
2 cups warm water

2 lbs. lamb or beef, ground once
2 cups canned tomatoes
2 tsp. salt
pinch of cayenne
pinch of blk. pepper
2 med. onions, finely chopped
½ cup parsley, finely chopped
½ cup green pepper, finely chopped

Place yeast and 1 tbsp. sugar in ½ cup water and let stand for a few minutes. Use a dutch oven type pan with cover for kneading dough. Combine 6 cups flour, 1½ tsp. salt, 2 tbsp. sugar, 3 tbsp. shortening, 1½ cups water. Add yeast preparation and knead. Use remaining 2 tbsps. shortening on hand and rub on bottom of pan as you knead dough. This procedure will clean hand and bottom of pan of sticky dough. When dough is smooth, place cover on pan and place pan in oven which has been warmed for only 1 minute. Let stand until dough is double in size (about 2-3 hours).

Meat Filling:
Place all ingredients in bowl and mix well. Place in refrigerator until ready to use.

Rolling out of dough:
Take raised dough and make 12 balls. Now cut each ball in half, making a total of 24 balls. Place balls on tray sprinkled with flour. Let stand 10 minutes.

Roll out each ball to 7" diameter and place on cookie sheet. Place 1½ heaping tablespoons of meat mixture on each rolled dough and spread evenly. Bake in 450o oven. Place tray on bottom shelf for 10 minutes and then move to top shelf for an additional 5 minutes.

Remove from cookie sheet and place, staggered, on a tray to cool. (do not stack) When cold, stack with meat filling facing each other and place in refrigerator. When serving, it can be warmed by placing in a 325o oven for 5 minutes. May also be served cold.

Makes 2 dozen

Armenian Pizza (LAHMAJOON shortcut)

by Ann Aykanian

3 cans commercial biscuit
½ can tomato paste
1 clove garlic
1 lb. hamburg (fatty)
pinch of basil
1 bunch parsley, chopped fine
salt, pepper to taste
pinch of red pepper (opt.)
2 green peppers, chopped fine
1 lge. can tomatoes

Roll out each biscuit the size of a saucer on floured board. Mix rest of ingredients to gether. Top each biscuit with meat mixture and spread evenly.

Preheat oven 500o. Bake 7-8 minutes or until done.

Makes 30

Armenian steak tartare (KHEMA / chee kufta)

by Olivia Hagopian

2½ lbs. lean ground meat (London Broil or top round)
2¼ cups fine ground bulghour
2 cups cold water
2 tbsp. tomato sauce
1½ tsp. salt
1 tbsp. basil
3 cups onion chopped fine
1 lge. bunch parsley, chopped
1 lge. green pepper, chopped

Combine vegetables and basil together and mix well. In a large bowl combine 2 cups of chopped vegetables and mix the bulghour, water, tomato sauce and salt. Mix well and let stand 10 minutes. Add meat and blend well. Knead about 5 minutes, moistening your hands with cold water at intervals. Taste for salt. Add more if necessary.

Shape as desired and place on platter. Garnish and serve with remaining chopped vegetables.

Serves 12-16

Macaroni with ground meat and yogurt (MOCK MANTI)

by Shirley Setian

1 lb. ground lamb or beef or mixture of both
2 lge. onions, finely chopped
½ cup minced parsley
salt, pepper to taste
1 lb. box of shell macaroni

Combine first four ingredients and saute in skillet. Cook shell macaroni as directed. Drain. Combine with meat mixture. Serve in individual bowls topped with yogurt.

Crushed garlic or garlic salt may be mixed with yogurt, if desired. Well-browned melted butter may be poured over yogurt, if desired.

Serves 6-8

Small canoe-shaped dough, filled with meat (MANTI)

by Mari Setian

1 egg
½ cup water
½ tsp. salt
2 cups flour

¼ tsp. salt
1 sm. diced onion
½ tsp. parsley, chopped
pinch of blk. pepper
1 lb. ground lamb, beef or both

1 can (15¾ oz.) chicken broth for boiling.

Combine above dough ingredients and knead until smooth. Form large ball. Cover with inverted bowl. Let stand 15 minutes.

Sprinkle onion with salt and let stand for few minutes. Add parsley, black pepper and meat and mix.

Grease large baking pan.

Roll dough on table to 1/8" thickness into rectangular shape. Cut dough in 1½" squares and fill with small amount of meat. Leave top open a little and pinch ends together. Place in baking pan almost touching each other. Bake in preheated 450o oven for 15 minutes. Remove from oven.

Boil chicken broth and water (in equal parts) in 3-quart saucepan. Put manti in boiling liquid. Simmer for 15 minutes.

Serve with yogurt.

Serves 4

Savory lamb or beef (TASS KEBAB)

by Sonia Arakelian

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. Heat oil and add to saucepan. Saute contents for 5 minutes, shaking pan all the time. Add tomatoes and wine. Cover tightly and cook over low heat for 4 hours. Serve with pilaf.

Serves 6

Armenian steak tartare (KHEMA / chee kufta)

by Anahid Merigian

1 lb. lean round steak (ground 3 times)
1 cup fine bulghour
½ cup V8 juice mixed with ½ cup cold water
¼ cup cold water (to be added as you work with the mixture)
1 tsp. salt
¼ tsp. blk. pepper
pinch of crushed red pepper (opt.)
1 cup green pepper, chopped
1½ cups parsley, chopped
1½ cups onions, chopped fine (and/or scallions)
fresh dill (opt.)

Soak bulghour in V8 juice. Add salt, pepper and mix. Put in refrigerator for 10 minutes.

Add meat and knead for 5 minutes. Garnish with. greens and serve.

Serves 4-5

Armenian steak tartare (KHEMA / chee kufta)

by Mary Garibian

1 lb. top round steak
1 cup fine bulghour
1 small onion, finely chopped (opt.)
salt, pepper or red pepper to taste
1 cup scallions, finely chopped
1 cup parsley, finely chopped

Cut meat in small cubes and place in blender one-half cup of meat and small amount of water at a time. 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


by Lucy (Onigian) Smith

2 lbs. lamb or beef, cubed
3 med. onions, grated
salt, pepper to taste
½ tsp. allspice (opt.)
1 sm. can tomato paste
1 cup rice (washed, drained)
3 cups water

Season lamb or beef and combine with grated onions. Pack the meat in a heavy Pyrex bowl and gently turn upside down in center of large club aluminum pot or large frying pan. If necessary, place a very heavy object on top of bowl so it will not move during cooking Next, mix tomato paste and water together and add 1 cup of this mixture into the pan of meat and let come to a boil. Simmer on low flame. When meat absorbs liquid, add more paste and water mixture until meat is cooked. (Approx. 2 hours, on low flame.)

When meat is cooked, place the washed rice around the bowl. Add enough water to cook the rice on lower flame for approximately 20-30 minutes. When cooked, lift bowl from meat and serve.

Serves 4

Lamb-yogurt dish (KALAJOSH)

by Vartanoosh Onigian

3 lbs. 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. Remove from heat.

3 stale Armenian Pideh breads, cut up in 1 inch cubes. (The drier and firmer the better)

Divide bread cubes in individual soup bowls. Pour yogurt over cubes and top with meat and onion mixture. As the liquid is absorbed into the bread, add more yogurt or meat, as you like.

Serves 6

Tasty lamb dish (KALAJOSH)

by Rose Terzian

1 lb. boneless lamb, cut in 1½" cubes
1 med. onion, chopped
salt, pepper to taste
6-8 slices bread, cut in cubes
1 clove garlic, mashed (or garlic powder)
¼ cup olive oil

Saute meat and onion in ¼ cup olive oil. Add salt, pepper and garlic. Cook until tender. Add bread cubes, stirring lightly until browned.

Spoon yogurt over meat when serving.

Serves 3

Lamb Roast (KHAVOURMA)

by Peggy Soukiasian

6 lbs. leg of lamb
1 tsp. rosemary
1 tsp. salt
¼ tsp. pepper
1 onion, cut in half

Rub leg of lamb with salt and pepper and a cut onion. Leave the onion in the pan. sprinkle rosemary over roast. Roast at 375o for about 2 hours in an uncovered roasting pan. Remove roast and onion. Pour hot water in roast pan to loosen brown gravy. Thicken with small amount of cornstarch and water. (1 teaspoon cornstarch to 1 cup water or broth) Stir until thickened.

Serves 8

Braised beef and lamb (KHAVOURMA)

by Nishan Merigian

5 lbs. beef, cut in 1" cubes
5 lbs. lamb, boned, cut in 1" cubes (leg of lamb)
½ lb. beef fat (suet), cut up
3 tbsp. coarse salt

In large kettle, melt cut-up pieces of beef fat, then add beef cubes. Cook 45 minutes. Add the lamb cubes and cook, stirring occasionally to prevent the meat from scorching. Cover and cook together another 45 minutes to an hour.

This meat should be cooked in fat only. Do not add any water. 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.

Eggplant meatballs (PATLIJAN/Sempoog KUFTA)

by Anahid Merigian

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. prepared mustard

Combine beef or lamb with eggplant, onion, garlic, crumbs, eggs, parsley, salt and pepper. Shape into meatballs and brown under the broiler, turning frequently. Combine tomato sauce, water and mustard in a large skillet or saucepan. Add meatballs and cover. Simmer over low heat 5 minutes. Uncover and continue to simmer until sauce is gravy thick (10 minutes).

Serves 6

Meat turnovers (MEAT BOERAG)

by Siranoush Vartanian

1 cup water
1 egg
3 tbsp. butter
1 tsp. B. P.
½ tsp. salt
4 cups flour

Filling: Saute and Chill
2 lbs. lamb, ground
1 lge. onion, chopped fine
salt, pepper to taste
1 qt. shortening, (for frying)

In a mixing bowl, to one cup lukewarm water, add egg, salt, baking powder, flour and butter. Mix and knead.

Make 6 medium balls of dough. Put on dish towel and set aside for one hour.

Take ball of dough and roll out 1/8" thick. Use 1 pound coffee can plastic cover as cutting pattern. Place 1 tablespoon of filling in center. Pinch edges, bottom overlapping top.

Fry in shortening, adding more if needed.

Makes 36 turnovers

Lamb Kidneys (YEREGAMOONK)

by Margaret Garibian

10 lamb kidneys
2 lge. onions
2 lge. peppers
¼ cup butter or margarine
1 med. size can tomatoes
salt, pepper to taste
pinch of crushed, red hot pepper (opt.)

Boil kidneys for 10 minutes. Discard water. Cut in half and cut out white veins and discard. Cut rest of kidneys into small cubes.

Fry in butter until brown. Add onions and peppers and fry. Addsalt, pepper and canned crushed tomatoes. Cook for approximately 15 minutes, checking to be sure liquid has not evaporated. If it has, keep adding a little water and cook until the kidneys are fork tender, about an hour or more.

This dish is good with bulghour pilaf.

Serves 4-5

Fish dish (PLAKI)

by Marie Setian

1 cup bread crumbs
¾ tsp. salt
¼ tsp. bik. pepper, or to taste
¼ tsp. garlic salt
2 tsp. oregano
2 tbsp. oil
1 onion, sliced
½ cup parsley, chopped
2 cups celery, ½" pieces
2 cups carrots, ¼" pieces
2 cans 14½ oz. stewed tomatoes
½ cup water
2½ lbs. whole fish or 2 lbs. fillets

Clean fish, cutting off the gills. You may, if you wish, leave on the head and tail.

Prepare bread crumb mixture of first 5 ingredients. Put this mixture over and inside of the fish, covering completely. Put fish in to oiled baking dish with onion slices on top and brown for about half an hour at 400o.

Meanwhile, prepare the parsley, celery and carrots. Put these into the baking dish. Add the stewed tomatoes, which should be put in to the blender for an instant to break them down.. Then add water to baking dish. Bake 1½ hours more or until carrots are tender, basting when necessary.

Serves 6

Note: To those of you that may be counting calories, this, without the oil, is a weight watcher meal. Just prepare in a Teflon pan.

Baked fish (EPVATZ TSOUG)

by Margaret Garibian

2 lbs. Haddock fish (or your choice)
2 green peppers, sliced
2 onions, sliced
1 clove garlic, minced
2 tbsp. lemon juice
salt, pepper to taste
2 tsp. curry powder
¼ cup olive oil (or subst.)
½ cup parsley, chopped fine
1 qt. canned or fresh tomatoes

Wash fish and lightly salt and pepper. Lay out in baking pan. (preferably Corning Ware roaster) Put aside for a few minutes until you cook your sauce.

Put oil in saucepan. Saute garlic, onions, peppers until transparent. Add crushed tomatoes. (Blend if you have a blender). Salt and pepper to taste. Add lemon juice, curry powder and cook for about 10 minutes. Add parsley, cook another minute and pour over washed fish. Bake at 350o until the fish draws most of the sauce.

Serve with rice pilaf.

Serves 4

Chicken and rice (HAV YEV PILAF)

by Simone Arakelian

3 to 3½ lb. chicken, cut up
¼ cup olive oil
2 onions, chopped
2 cloves garlic, mashed
1 cup rice
2 tbsp. tomato paste, mixed in 3 cups water
¼ cup parsley, chopped
salt, pepper to taste

Brown chicken pieces in hot olive oil in large skillet with cover. Brown onions and garlic. Lower heat, add rice and tomato paste which has already been mixed with water. Add seasonings, stir and simmer over low heat (approximately 45 minutes) covered, until chicken is tender.

Serves 4-6

Lamb and barley (KESHKEG OR HERISAH)

by Liz Setian

1 cup dzedzadz (hulled wheat)
4 cups boiling water
2 cups shredded, cooked chicken, turkey, or. lamb
2 cups chicken broth
½ tsp. salt
dash of pepper
4 tbsp. butter

Wash and drain dzedzadz in cool water. Let water boil in 4 quart covered saucepan. Add dzedzadz and stir. Take off heat and let soak overnight.

About 2½ hours before serving, add meat and broth to dzedzadz. Add salt and pepper and cook, slowly beating with a wooden spoon until smooth and well-blended. Before serving, melt butter and pour over keshkeg in individual plates.

Serves 4

Note: If using raw meat, cut in large pieces and add to dzedzadz in saucepan. Cook until meat falls off bones. Remove bones, discard fat, and beat mixture until well blended.

Oven-fried chicken (KORVATZ HAV)

by Anahid Merigian

1 cup dry bread crumbs
1/3 cup Romano cheese, grated
¼ cup parsley, minced
¼ tsp pepper
½ tsp salt
1½ sticks margarine (melted)
1 garlic, crushed
3 lbs broiling chicken, cut into serving pieces

Mix crumbs, cheese, parsley, pepper and salt. Combine margarine and garlic and dip chicken. pieces in the margarine. Roll each piece thoroughly in the bread crumb mixture.

Place pieces of chicken in a single layer in shallow baking pan. sprinkle with remaining bread crumb mixture. Bake at 350o until tender, about 50 minutes.

Serves 3-4

Chicken with quince (HAVOV SERGAHVEL)

by Esther Muradian

½ uncooked chicken, cut up in serving pieces
2 tbsp. sugar
2 lge. quince, remove seeds and cube
1 tbsp. caramelized sugar (see below)

Fry chicken in 1½ tsp. shortening in 4 quart saucepan. Cover chicken with quince and sugar. Add ¾ cup water. Cover and simmer for ½ hour.

Caramelized sugar:
½ cup sugar
1 cup water

Cook together until brown (caramelized). Do not overcook, to avoid bitter taste. May be saved for future use.

Serves 4

Layered casserole, hamburg with cracked wheat (SINI KUFTA)

by Ann Aykanian

1 lb. lean hamburg
1 cup fine bulghour
1 egg
salt, pepper to taste

1 lb. fatty hamburg
½ cup onions or onion flakes
¼ cup parsley flakes
pinch of basil
pinch of red pepper
salt, pepper to taste
½ stick of butter

Saute all filling ingredients except butter in frying pan. when well done, add butter and stir until well blended. Chill for 3-4. hours or until fat has hardened.

Mix and knead shell mixture well. (Keep hands moist with cold water to knead well.)

Line casserole pan (9" x 13") with half of shell mixture. Spread chilled hamburg mixture over this. Top with remaining half of shell mixture. Pour ½ cup beef broth over all.Dab with butter. Bake covered in 350o oven for 45 minutes.

Serves 8

Hoof, Stomach, Tongue Soup (KHASH or PACHA)

AGBU Cookbook

4 Calves' Hoofs
6 lamb tongues
2 lbs. Calves' Tripe
2 garlic cloves
salt, pepper, paprika

It is best to buy the feet already cleaned if possible. Otherwise soak feet in boiling water to loosen the shoe, then take off the shoe from each foot. Singe all hairs and scrape off the rest with the edge of a knife. Wash everything very thoroughly. Soak the feet and stomach in water over-night. Each ingredient has to be cooked separately at first.

In a big kettle start cooking the feet with the garlic.

Cut stomach into one inch squares, cook 10 minutes, drain the water. Add fresh water and cook 15 minutes more. Then add to the feet and cook together for 2 hours. When meat separates from foot bones, remove all bones. Also take off scums when formed.

Cook tongues in water until skins can be pulled off easily. Cut up into small pieces. When the feet and stomach is half cooked add the pieces of tongue, and the salt and pepper.

When khash is cooked take off some of its fat into a small frying pan add the paprika and cook a few seconds until paprika is melted, then pour back into the khash. Serve the meat with its own broth in soup plates. Add lemon juice or vinegar when eating. This is a meat course.

Serves 6