Original Recipe Yield 5 loaves

Ingredients

1 cup whole milk
1 cup unsalted butter
1 cup margarine
1 cup white sugar
1/2 cup lukewarm water
2 teaspoons white sugar
2 (.25 ounce) envelopes active dry yeast
5 eggs
6 cups all-purpose flour, or as needed
1 1/2 teaspoons baking powder
1 1/2 tablespoons ground mahleb
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon sesame seeds

Directions

1. In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
4. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. Preheat the oven to 350 degrees F (175 degrees C). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
8. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

Footnotes

Hint

You may preheat the oven to 200 degrees F (95 degrees C) while mixing, and then turn it off and let it cool down to about 100 degrees. Place your dough in there to proof with the oven light on, and it will rise much faster.

From seriouseats.com and developed by a guy named Kenji Lopez-Alt. Read the story at Food Lab

INGREDIENTS

Serves 4

For the meat:
1 pound ground lamb (or ground 85% lean ground beef—see note)
2 teaspoons kosher salt (or 1 teaspoon table salt)
1/2 teaspoon freshly ground black pepper
2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
1/2 onion, cut into 1-inch chunks
1 clove garlic, sliced
3 ounces slab bacon (or about 5 slices sliced bacon), cut into 1-inch pieces

For the yogurt sauce:
3/4 cup plain, unsweetened yogurt
1/4 cup mayonnaise
1 clove garlic, minced on microplane
2 teaspoons juice from 1 lemon
2 tablespoons chopped parsley or mint

To serve:
4 pieces soft, hand-pulled-style pita (not pocket pita)
Chopped fresh tomato
Finely sliced onion
Cubed peeled seeded cucumber
Hot sauce

PROCEDURES

1. Combine lamb, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week—see note)
3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.

Ingredients:

Summer Squash Soup

1 potato – diced

5 summer squash and/or zucchini – cut in thin slices

1 medium onion -chopped

2 cloves garlic – minced

4-5 leaves fresh basil – cut up

1 quart vegetable broth

cooking spray

salt, pepper, Mrs. Dash

Spray bottom of large pot with cooking spray. Cook garlic and onion for several minutes. Add potato, squash, zucchini, and basil.

Add vegetable broth, cover, simmer for 30 minutes

Remove about ¾ of the vegetables with a slotted spoon. Put vegetables into a blender or food processor and puree. **Be careful blending hot food. Hot liquid may be ejected from the blender!

Return pureed vegetables to pot and stir. Season with salt, pepper and Mrs. Dash to taste.

Baklava, Tertanoush

Sweet Walnut Pastry with Filo

350°F Oven
Yields 24 – 32 pieces

A deliciously rich sweet pastry – much more practical to make in the days of commercially prepared filo sheets. Our Aun-tay used to make her own filo dough, using a long stick to roll a golf ball-sized piece of dough to cover the kitchen table. “Baklava” and “Pakhlava” are the same word, the difference is in the transliteration from the original Greek and Armenian alphabets. You will find many varieties of Pakhlava in Middle Eastern bakeries, including rolled, queens and “bird’s nests”. This traditional layered Pakhlava, cut in a diamond shape, is most common. Pistachio nuts can be subsituted for walnuts. Greeks use honey in the syrup, Armenians do not.

1. Mix nuts, sugar, cinnamon, orange peel for filling.
2. Butter bottom and sides of a 13″ x 9″ x 2″ baking pan.
3. Cut sheets of filo in half to fit the pan.
4. Place 10 cut sheets of filo in the bottom of the pan, lightly brushing each layer with melted butter.
5. Sprinkle 1/3 of nut mixture on top of sheets.
6. Repeat with next 10 sheets and nuts until you have 30 layers of filo and three of nuts
7. Place about 20 layers of filo on top, lightly buttering each.
8. Using a sharp knife, cut through dough lengthwise and then diagonally about 1 1/2 to 2″ apart to make diamond shapes and pour a little melted butter on each diamond. Sprinkle lightly with water to prevent curling of top layers.
9. Bake for 15 minutes at 350° F.
10. Pour any remaining butter over dough and continue baking 25-30 minutes until it is golden brown in color. It is very important not to undercook the pastry.
11. While Pakhlava is baking, prepare syrup.
12. Place sugar, water and honey in a large pot and stir over medium heat until sugar has dissolved. Add lemon juice. Bring to a boil and continue to boil for 15 minutes.
13. Cool to lukewarm.
14. When dough is finished baking, spoon syrup evenly over pakhlava and allow to set for several hours. Cut again into serving portions.

The Greeks use honey in their syrup, omit if you are purely Armenian and increase sugar to 2 1/4 cups

400°F Oven
Serves 4 – 6

A classic American meatloaf. One of the best you’ll taste. Not Armenian, but in the family

1. Grind together round steak and pork chop.
2. Break bread into small pieces in a bowl.
3. Pour milk over bread, enough to soak until soft.
4. Mix in ground meat, butter, egg, salt & pepper, celery and onion.
5. Add some tomato juice, enough to hold loaf together
6. Pack into roasting pan, sprinkle w/ cracker crumbs.
7. Bake at 400° F for 1 hour; after 30 min add lots of hot water and baste until done.

Stovetop
Serves 4 – 6

Lentil Kufta can be served hot or cold as an appetizer

1. In a large pot combine the lentils with the water. Bring to boil. Simmer 25-30 minutes until lentils are very soft and liquid is absorbed.
2. While lentils are cooking, saute onion in oil until golden brown.
3. Transfer onions to a large bowl and stir in bulghur , butter and cooked lentils. Cover and leave at room temperature 20 minutes or longer, until bulghur softens.
4. Moisten your hands with water and knead the kufta for three to five minutes. Mix in half the scallions. Add salt and red pepper, blending well.
5. Shape into walnut-size balls, dipping your hands in water to keep kufta from sticking.
6. Garnish with parsley and remaining scallions.

Serves 4 to 6

1 (3 lb) fresh whole chicken
2 qt water
2 Tbsp olive oil
1 yellow onion, finely diced
2 bay leaves
1 carrot, peeled & quartered
2/3 cup Greek orzo (or short grain rice)
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp salt
1 tsp ground pepper

Place the chicken in a large pot with enough cold water to cover the chicken. Bring to a boil and reduce heat to low.  Skim any foam that rises to the top.

In a separate pan, heat 2 Tbsp of olive oil and add the onions. Gently saute the onions until clear. Set aside.

When chicken is tender, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes and set aside.

Add the onion, bay leaves, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot from the broth and add the orzo or rice. Bring to a boil and then turn heat to medium high to simmer until the orzo is cooked al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.

In a small bowl beat the eggs and lemon juice together. To temper the egg mixture before adding to the broth, pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated into the egg, add the mixture into the pot of chicken broth and stir to blend well throughout. You should have a thickened, silky texture. Season to taste with salt and pepper.

1. Saute onions and sausage together in a large skillet, adding a pinch of brown sugar, cinnamon or Balsamic to help carmelize.

2. Add roasted bells.

3. Brown turkey, drain fat and add to the mixture.

4. Add roasted tomatoes and smash with a spoon.

5. Add tomato sauce and let simmer while the pasta is being prepared.

6. Stir in Parmesan to distribute throughout sauce.

7. Toss in cooked Angel hair

Sept 16 – 1950

Raised Dough

6 cups of flour

1 dry yeast cake. sprinkle into a ½ cup of warm water, let it stand for 15 minutes

2 cups of milk, scalded, to the milk add ½ cup of Crisco, and ½ cup of sugar. let it stand until cooled, then add enough flour to make a soft batter.

beat well. then add flour to make a soft dough. let it raise, to fill the bowl then punch down, and let it raise again.

Take from the bowl, and knead until it can be rolled on the board, adding flour to prevent sticking

(Caramel)

For Cinnamon buns

Roll out the dough, cover with butter, sprinkle with cinnamon, brown sugar and raisins.

Roll up and cut into one inch slices.

In a heavy iron pan, cover the bottoms with brown sugar and dots of butter, sprinkle with water, be carefull not to keep in too hot and oven, as a moderate oven is used for raised dough

350 oven, bake about 30 minutes, change from bottom of oven to top.

Armenian Steak Tartare

Serves 4 – 5

Like its French cousin, Chee Kufta is a delicacy which is eaten raw. Only the freshest meat must be used. Grind it yourself, keep very cold and serve promptly.

1. Soak bulghur in V8 juice. Add salt, pepper and mix. Put in refrigerator for 10 minutes.
2. Add meat and 1/2 cup of garnish greens. Knead for 5 minutes.
3. Mound in flat oval shape on serving platter or shape into small serving pieces.
4. Garnish with chopped greens and serve with pita bread.

Always grind Chee Kufta meat yourself.
Keep very cold while preparing and serve right away.
Leftovers should be refrigerated and may be fried or baked later.

Today I am  participating in a benefit for Sankofa Fine Art. My contribution to the event is crab cakes.  About 30 of Cleveland’s amateur cooks and professional chefs will each have our own booth, touting our ‘specialty’ for this event.  I was invited to participate in the amateur-likes-to-cook category.  Bill is serving as my assistant.  The crab cakes are now ready and they will be loading the car and going to set up later this afternoon.  The event is 5:30-9pm.

It is co-sponsored by the Cleveland Clinic and is being held in one of their buildings.  My instructions were to prepare 150 sample-sized portions of my dish; chafing dishes and other apparatus will be provided.
Betty Ann Lynerd

Victory…

Betty-Ann will load some pictures of the event tonight but I must tell you how proud I am to have been her assistant at Sankofa’s “Women Cookin’ for the Arts” competition.  She was the judges unanimous choice for first place in the appetizer category with her most famous crab cakes!  Her competition was actually pretty stiff and included several people who own catering businesses.
Bill Lynerd

and now… the award winning recipe!

• 1 lb of crabmeat
• 4 T melted butter
• ¼ c fresh breadcrumbs
• 1/8 c minced fresh parsley
• 4 T fresh lemon juice
• 2 T Dijon mustard
• ½ t dry mustard
• 2 t Worcestershire sauce
• 1 ½ T Old Bay seasoning
• 2 large beaten eggs

1. Mix all ingredients except crabmeat.
2. Gently fold in crabmeat with hands.
3. Form into desired patties, and sauté in canola oil, 3 minutes one side and 2 minutes the other side.  Cool on paper towels.

BA’s Notes:

The fresh ingredients make a difference.  I made the breadcrumbs from leftover ciabatta bread from the night before.  Grainy mustard changes the texture so I did not use grainy.  I used crab meat from the fish counter, cold and pasteurized, combining the ‘special’ grade with the ‘lump meat’ grade.  It helps to refrigerate the mixture an hour or more prior to forming and cooking.

I made 150 appetizer sized- patties, so the recipe can be easily adjusted.

1 lb crabmeat yields 6-10 patties, depending on size.

My crabcakes placed 1st in the appetizer category.  We added some crab paraphrenalia to add to the festivities.  One photo is with the other winners, one is with our Channel 5′s morning anchor who emcee’d the event, and one is with the cook who was at the table next to us.

Bill pretty much won over all the hearts by wearing the crab headdress all evening.

6 or 7 ears of corn
1 can black beans
1 can white beans
1 medium tomato (diced)
1 medium red onion (chopped)
1 medium jalapeno Pepper (chopped fine)
4 TBS fresh cilantro (chopped)
¼ cup olive oil
Juice of 1 lime
Salt and pepper to taste

Cook corn on cob and let cool.  Cut corn from cob.    Rinse beans.  Combine corn, beans, tomato, onion, jalapeno, and cilantro. Mix olive oil, lime juice, salt and pepper.  Gently stir dressing into other ingredients.  Chill before serving.

Chicken in Yoghurt Sauce

Contributed by Howard Landon

Stovetop and 375°F Oven
Serves 3 – 4

Yes, this dish is somewhat rich, but everything in moderation! Uncle Howard describes the sauce on this chicken as “unctuous” and the meat literally falls of the bone. The lemony yoghurt flavor is very Middle Eastern.

1. Melt the butter in a skillet and saute the onions until they are soft and translucent.
2. Add the chicken and quickly brown on all sides, about 10 minutes over medium heat.
3. Add the seasonings and stock and simmer uncovered for about 30 minutes, turning occasionally.
4. Meanwhile, preheat the oven to 375° F.
5. Mix together the cream, yoghurt and lemon juice to taste.
6. Grease a casserole, transfer the chicken to it and pour the creamy sauce over.
7. Roast about 1 1/2 hours, or until the chicken is tender and the juices run clear if the flesh is pierced with the tip of a knife.
8. Turn occasionally and add more lemon juice mixed with water if too much sauce evaporates. Serve with mashed potatoes, salata and bread for mopping up the rich, unctuous sauce.

Watch carefully while roasting and turn to prevent over browning

Midia Dolma
Tsgnaganchi Litzk

Stuffed Mussels

Stovetop
Serves 6

This elegant appetizer has it origins in ancient Armenia.

1. Scrub mussels, loosen (do not seperate) shells, and remove beard.
2. Rinse under cold, running water then soak in cold water 1 hour.
3. Meanwhile, saute onion in olive oil.
4. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool.
5. Rinse mussels again under cold, running water.
6. Place 1 Tablespoon of filling in each shell. Close tightly and tie with a piece of string.
7. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking.
8. Bring to a boil, cover and simmer 1 hour.
9. Uncover and cool to room temperature.
10. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Note: Many cooks peel the tomatoes if the skins are tough; it’s a personal call.

Prep Time: 15 minutes

Preparation:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

Yield: Serves 4-6

Additional ingredients

• Anchovies: if you like this salty fish, add a couple to the salad before tossing.
• Capers: toss in a few if you like them.

Derevi Sarma

Derevi Patdadz, Yalanchi, Yapraki, Cigars

Stuffed Grape Leaves with rice and olive oil

Stovetop
Makes about six dozen

Sarma are tasty and attractive as appetizers for an Armenian meal.  These are the ones without meat, hence the name “Yalanchi“. They are eaten out of hand and sometimes dipped in madzoon. This is a different recipe from the 1st edition. The currants give a slightly sweet taste which makes the sarma delicious!

1. Chop onions and parsley, mint and dill. Saute onions in oil for 15 minutes. Stir in rice and lemon juice and cook 10 minutes longer.
2. Add remaining filling ingredients and cook a few minutes longer. (rice should not be completely cooked, it will expand after it is filled into the grape leaves)
   Filling may be prepared in advance and refrigerated
3. Rinse and soak grape leaves in hot water to remove brine. Remove stems
4. Place each leaf with shiny side down on a plate. Put 1 to 11/2 tablespoon of filling at stem end.  Roll once, fold in sides and roll the rest of the way. Try to get them as tight as possible.
5. In pan for cooking place torn grape leaves to line the bottom (you can also use a few lettuce leaves to line the pan).
6. Pack rolled grape leaves close together, as many layers as needed.
7. Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up.
8. Bring to a boil on med high heat (watch closely not to scorch the bottom). Lower heat , cover and simmer for 45 minutes.
9. Allow to cool, uncover and drain liquid. (grape leaves will discolor if uncovered while still hot)
10. Serve at room temperature with lemon wedges.

It is important to roll sarma tightly and completely enclose the filling. Leaves which tear can be used to line the bottom of the pan. Pack tightly together and hold down with a plate while cooking to prevent unraveling. If too much water gets into the sarma, they will be soft and bland in taste.

I found these packages from Ziyad over the weekend. The new pack requires no refrigeration, is much lighter and easier to store. There are actually more leaves in this pouch than in the big 16 oz glass jar.

Happy Yaprak making!

Eggplant Moussaka

Greek Eggplant and Meat Dish

350°F Oven
Serves 6 – 8

A delicious main course, moussaka has layers of eggplant covered with meat sauce topped with a cheese flavored custard. They had great moussaka at the Greek festival in Tucson, Az every year.

1. Slice eggplant 1/4” inch thick, leaving skin on. Sprinkle with salt and let set for 1 hour. Dry with paper towels.
2. Fry slices in oil until lightly browned on both sides, stack on a plate and set aside.
3. Make meat sauce: Saute onion and garlic in oil, add meat and brown over high heat. Add remaining meat sauce ingredients, cover and simmer for 30 minutes.
4. Make cream sauce: Melt butter in saucepan, stir in flour and cook for 2 minutes. Add milk all at once and bring to a boil, stirring. Simmer for one minute. Remove from heat , stir in cinnamon or nutmeg, 1 Tablespoon of the cheese and salt and pepper to taste. Cover.
5. Oil a 13″ x 9″ x 2″ baking dish and place a layer of the eggplant slices in the bottom. Top with half of the meat sauce, add another layer of eggplant, remainder of meat and finish with eggplant.
6. Stir beaten egg into cream sauce and spread on top of dish. Sprinkle with remaining cheese.
7. Bake at 350°F for one hour. Let set for 10 minutes before cutting into squares and serving.

Hot and Spicy Shrimp
Hot Braised Szechuan Shrimp

Chinese Shrimp in Chili Sauce

Wok Preparation
Serves 4

I first encountered this mouth-watering dish at the Hunan Garden in New York City’s Chinatown. This is the closest I’ve come to duplicating that restaurant dish.

1. Prepare the marinade ingredients, mixing together the salt, wine and soy sauce. Stir in the raw shrimp. Refrigerate for at least 1 hour.
2. Combine the grated ginger, minced garlic, and green onions together. Set aside.
3. Combine the sauce ingredients together. Mix well. Set aside.
4. Heat 2 Tablespoons of peanut oil in hot wok, until almost smoking. Drain the shrimp from the marinade, then add half the shrimp to the wok. Stir-fry briskly for 30 seconds until the shrimp are opaque (they will cook thoroughly later on). Remove shrimp from wok with slotted spoon. Repeat with remaining shrimp.
5. Heat 1 Tablespoon peanut oil in hot wok. Add the seasonings and brown lightly. Add the sauce mixture and stir the sauce and seasonings together until the mixture begins to bubble.
6. Return the shrimp to the wok. Stir-fry until the shrimp are cooked and well-coated with sauce. Sprinkle the green onion tops over the shrimp.
7. Serve over rice.

Falafel

Fried Vegetable Fritters in Pita

Deep Fry or 450°F Oven
Serves 6

Falafel is a delicious meatless sandwich which is very popular in Jewish neighborhoods in many cities. I was introduced to falafel in college at an event sponsored by the Hillel Foundation. You may bake the falafel to reduce the fat. They aren’t quite as good, but they are healthier.

1. In a blender or food processor, combine the chick-peas, onions, parsley, egg, garlic, cumin, salt, black pepper and red pepper.
2. Pulse blend or process until the mixture resembles coarse cornmeal.
3. Cover and refrigerate for 30 minutes.
4. Shape the mixture into 1 inch balls. Set aside.
5. Mix tahini sauce ingredients. The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary.
6. Heat 2 inches of oil in a large skillet. Add the falafel a few at a time and cook about 5 – 6 minutes or until crispy and golden. Alternately, place on a greased baking sheet and bake in a 450°F oven for 10 minutes.
7. To serve, open the pocket of each pita. Line each pocket with some of the lettuce, then place two or three patties in each. Top each with 2 Tablespoons of tahini sauce.

Tahn
Chilled yoghurt beverage

Tahn is a popular beverage, refreshing in hot weather. Often served with meals.

1. Place yoghurt in a deep bowl and stir until smooth
2. Gradually whisk in water until well blended
3. Add salt and mix well
4. Sever well chilled over ice

Madzoon
Yoghurt

Directions for making fresh yoghurt

Stovetop
Makes 1 quart

Madzoon is a staple in the Armenian house which is used as a soup, drink, dip, topping or simply eaten out of a bowl. It is surprisingly simple to make using this classic recipe.

1. Combine dry milk with fresh milk
2. Heat mixture until very hot – do not boil
3. Allow mixture to cool to lukewarm (125°F)
4. Stir in starter madzoon
5. Pour into a heavy bowl and cover with a plate.
6. Wrap bowl in a heavy towel and set in a warm place for 6 to 8 hours.
7. Chill several hours before serving.

Starter madzoon may be from a previous batch or any commercial yoghurt with active cultures. Dannon plain yoghurt works well.

_____________________________________________________________________________________________________________

Kamvadz Madzoon
Drained Yoghurt

For recipes requiring thickened yoghurt, place madzoon in a fine strainer over a deep bowl for 2-4 hours to drain excess whey. Use as directed.

Notes

Drain overnight for the consistancy of cream cheese – a low fat alternative on bread or bagels.
Nylon plastic yoghurt strainers are availabe in gourmet stores.

Spiced Lamb in Pita

(adapted for home preparation)

Grill or Broiler
Serves 8

Pronounced “year-o”, these sandwiches are sold in Greek restaurants, from food counters in shopping malls and on the streets of Manhattan. Hot meat is traditionally sliced to order from a large piece cooking on a vertical rotisserie. Pita is often oiled and warmed on a grill.

1. Mix Tsazeki and chill
2. Mix lamb pattie ingredients well, divide into 8 parts and shape into oblong patties.
3. Grill approximately 4 minutes on each side.
4. Place a lamb patty in the center of each pita.
5. Top with lettuce, tomato, onion and 2 Tablespoons tsazeki.
6. Roll bread around filling in cone shape and wrap waxed paper around the bottom half, twisting to seal

Dabgvadz Kufta
Khorovadz

 
Armenian-Style Hamburgers

Grill or Broiler
Serves 4

Try these for a change of pace from ordinary hamburgers

1. Knead ingredients together
2. Chill several hours for flavors to blend
3. Fry, broil, or grill as desired.