http://allrecipes.com/recipe/149796/armenian-lentils/print/?recipeType=Recipe&servings=4
Armenian Lentils
Prep
10 m
Cook
35 m
Ready In
48 m
Recipe By:CASSANDRAHEARN
"Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree."
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.
http://www.food.com/recipe/armenian-pumpkin-and-lamb-stew-330728
Armenian Pumpkin and Lamb Stew
By Buster's friend
Prep Time: 25 minsTotal Time: 3 hrs 25 minsServings: 4-6
ABOUT THIS RECIPE
"Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too."
INGREDIENTS
3 lbs pumpkin, roasted, peeled & cut into chunks
1/2 teaspoon coriander seed
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon, ground
1 teaspoon cumin seed
1 clove
2 tablespoons vegetable oil
2 lbs lamb, cubed, cut into 2-inch chunks
1 onion, peeled and minced
4 garlic cloves, peeled and minced
2 carrots, peeled and chopped
1 celery root, peeled and chopped
4 large red ripe tomatoes, peeled, cored and seeded
2 quarts chicken broth or 2 quarts beef broth
1 cup basmati rice, uncooked
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup coriander leaves, minced
3/4 cup fresh parsley leaves, minced
DIRECTIONS
Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
Page 2 of 2Armenian Pumpkin and Lamb Stew (cont.)
DIRECTIONS
the spice mixture. Seer over medium heat until lightly browned, about 3-5
minutes. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
Season to taste with salt and pepper.
Cook the rice according to package directions, set aside.
Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.
http://www.food.com/recipe/armenian-nutmeg-cake-62761
Armenian Nutmeg Cake
By Daydream Photo
Photo by Carianne
Prep Time: 15 minsTotal Time: 1 hr 15 minsServings: 12
ABOUT THIS RECIPE
"Armenia is famous for its sweet and spicy nutmeg cake. It has a crunchy base and light cake topping, and tastes delicious. This recipe was given to me 16 years ago by the mother of one of my son's kindergarten friends. Tried and true!"
INGREDIENTS
2 cups brown sugar, firmly packed ( I use dark brown)
2 cups plain flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup cold butter, roughly chopped
1 teaspoon baking soda
1 cup milk ( or you can substitute sour cream)
1 egg, lightly beaten
1 teaspoon ground nutmeg
1/2 cup walnuts or 1/2 cup pecans, chopped
ground cinnamon (optional)
DIRECTIONS
Preheat oven to 350 degrees F.
Grease a 9 inch square pan, and line with baking paper if desired.
Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
You can do this with the tips of your fingers or in your food processor.
Then add sugar, and combine.
Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
Combine well.
Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
http://www.cooks.com/recipe/1o9pr4zt/armenian-bean-salad.html
ARMENIAN BEAN SALAD
1 lb. Great Northern beans, dry
1 chicken bouillon cube
4 tablespoons red wine vinegar
3/4 cup olive oil
3 cloves garlic, pressed
2 green bell peppers
2 large red onions
1/2 cup celery, diced
1/2 cup black olives, pitted
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
salt and pepper to taste
Wash and pick over beans, discarding any which float to the top. Soak overnight in cold water.
The next day, bring beans to a boil in water seasoned with 1 dissolved bouillon cube. Reduce heat and simmer for one hour or more until beans are tender (or cook in pressure cooker).
Drain and cool under cold water.
Chop one of the onions and one green pepper; place in a medium sized bowl with the beans. Slice the second onion and pepper into rings, and set aside to use later for garnish.
Combine all ingredients (except for the sliced onion and pepper), mixing well.
Serve, garnished with slices of onion and pepper.
Accompany with crusty Italian artisan bread or pita bread. Can be made in advance and refrigerated until use. Keeps well.
