Buffalo Wings

Wings

Chicken Wings in hot sauce

Stovetop/deep fry
Serves 6 – 8

This popular appetizer/snack was created in the mid 70′s at a place called the Anchor bar in Buffalo, NY. The level of heat is determined by how long the wings are dipped in the sauce after cooking.

Ingredients
24 fresh chicken wings
1/2 cup margarine
1 cup Frank’s RedHot Louisiana hot sauce
vegetable oil for frying
celery sticks
blue cheese dressing


Preparation

  1. Cut tips off wings and discard.
  2. Cut remaining chicken wings in half at the joint.
  3. Deep fry them in about 2″ of oil in skillet until thoroughly cooked and the skin is crisp. Drain.
  4. Melt margarine and hot sauce together.
  5. Dip fried wings into the sauce.
  6. Serve with celery sticks and a cup of blue cheese dressing for dipping.


Notes

If you don’t like to deep fry, wings may also be grilled over coals or roasted in a 400° F oven until crisp.
This authentic recipe uses no breading on the wings. If you choose, dredge very lightly in seasoned flour before frying.

Kadayif – Shredded Phyllo Pastry

KadayifKadayif

Shredded Phyllo Pastry with Walnuts or Cheese

350°F Oven
Serves 32

Kadayif dough is like shredded wheat. Cousin Astrid in LA served us Kadayif with cheese on our first vist out west. This dessert can be made with cheese or nut filling. Make sure the cheese is not salty. You can bake the Kadayif a day ahead, then reheat immediately before serving and pour the syrup on.

Ingredients
2 pounds shredded phyllo dough (frozen, packaged)
3/4 pound clarified butter or ghee
Syrup
Nut or Cheese Filling
Syrup
3 cups sugar
11/2 cups water
1 teaspoon lemon juice

Nut Filling
1 pound walnut meats, chopped fine
3 Tablespoons sugar
1/2 teaspoon cinnamon
Cheese Filling
11/4 pounds mild, white Muenster cheese, grated
1/2 pound Feta (Greek cheese) grated or crumbled
1/2 pound cottage cheese
2 eggs, beaten
1/4 cup sugar
1/2 teaspoon ground cinnamon


Preparation

  1. Though dough overnight per package directions
  2. Mix ingredients for Nut or Cheese Filling
  3. Place kadayif in a large bowl. separate and loosen all shreds.
  4. Pour melted butter over it and coat all shreds well. Reserve abount 1/4 cup of butter to brush top.
  5. Divide mixture in half, spread half on a lightly buttered pan (12″x l8″). Press gently.
  6. Spoon filling over this layer evenly, cover with remaining kadayif, brush top with butter.
  7. Bake in preheated 350° F oven for 45 minutes or until delicately brown.
  8. Cool for a few minutes.
  9. Make syrup: Boil sugar and water together 10 minutes; add 1 teaspoon. lemon juice.
  10. Pour hot syrup over entire top while kadayif is warm.
  11. Cut into serving pieces. Let stand 30 minutes before serving

Madzoon Soup

Madzoon Soup

Tahnabour

Madzoon Soup

Stovetop
Serves 4

This is a wonderful soup! A hearty bulghur and vegetable soup, made rich and tangy with the addition of Madzoon. A light meal can be made of Tanabour and a Lahmajoon.

Ingredients
1 quart lamb or chicken broth
1/2 cup coarse (#3) bulghur, barley or rice
1 small onion chopped or sliced
1 stalk celery, sliced
1 carrot, sliced
3 cups madzoon
1 egg
1/8 pound butter, melted
1/4 cup chopped mint and parsley
salt and pepper to taste



Preparation

  1. Soak wheat or barley overnight in lukewarm water. Drain. If using rice, use directly from box, do not soak.
  2. Add broth and vegetables and cook until tender.
  3. Beat madzoon and egg together and add slowly to the soup.
  4. Melt butter, mix with mint and parsley and add to soup before serving.

Harpoot Kufta

Harpoot Kufta

Harpoot Kufta

Stuffed lamb meatballs in broth

Stovetop
Serves 6 – 8

There are countless variations of stuffed Kufta throughout the Middle East. Harpoot Kufta (named for an Armenian city) is boiled and served in a bowl with the cooking broth. These same Kufta may also be baked or deep fried and served as an appetizer.

Filling
1 lb lamb, ground with additional fat
2 large onions, sliced
1/4 green pepper, chopped
2 Tablespoons chopped parsley
1 Tablespoon chopped pine nuts
1/4 teaspoon mint leaves, chopped fine
1/2 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon
Keyma (outside layer)
1 lb lean lamb, ground twice
1 cup very fine(#1) bulghur wheat
salt and pepper
1 small onion chopped fine.
1/2 Tablespoon chopped parsley
Broth
2 quarts water
1 soup bone
3 Tablespoons tomato paste
salt


Filling

  1. Fry meat over medium heat until browned, stirring occasionally. Do not drain fat.
  2. Add the onions and cook over low heat for 30 minutes, stirring frequently.
  3. Add green pepper, parsley and cook 10 minutes more.
  4. Add remaining ingredients and cook 5 minutes longer.
  5. Chill several hours in refrigerator. Filling may be made the day before.
  6. Shape the chilled filling into balls the size of large marbles, about a teaspoonful.

Keyma

  1. Mix lamb, salt and pepper with bulghur and knead like a dough, adding a little water from time to time. Knead for 20 minutes until the mixture is like a medium soft dough.
  2. Making KuftaDip hands in cold water and form into balls the size of a walnut.
  3. Make a dent in the middle of each ball with your thumb and press all around the inside wall to make a round opening for the filling. The thinner the wall, the better.
  4. Place the filling into hollow keyma and bring open edges of the kufta together, sealing and smoothing the surface with wet fingers. Flatten kuftas slightly by pressing between palms.
  5. Make a broth by boiling the soup bones in salted water. Remove scum from surface and strain. Add tomato paste and simmer.
  6. Cook kuftas, a few at a time in boiling broth. Balls should rise to the surface when cooked.
  7. Remove carefully with a slotted spoon to prevent puncturing balls.
  8. Serve immediately, with tomato broth.


Notes

If any meat and bulghur mixture is left over, shape into small patties and boil the same way as the kuftas. This patty when cold may be cut in half, dipped in egg and fried

Bulghur Pilaf

Bulghur Pilaf

Wheat Pilaf, Brown Pilaf

Bulghur Wheat with Vermicelli

Stovetop
Serves 4

Pilaf is a staple with Armenian meals. Brown pilaf is a healthy and hearty side dish for to accompany meats and chicken. Serve a bowl of madzoon on the side for topping the pilaf.

Ingredients
1 cup #3 (coarse) bulghur wheat
1/4 cup fine egg noodles
2 Tbsp pine nuts
2 Tbsp currant raisins
2 cups chicken broth
2 Tablespoons butter


Preparation

  1. Saute noodles in butter over medium heat until lightly brown.
  2. Add bulghur, pine nuts and currants, and continue to saute for a minute.
  3. Slowly pour in chicken broth, bring to a boil and stir once with a fork.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Fluff pilaf with a fork, replace cover and allow to stand 5 to 10 minutes before serving

Tabbouleh

Tabbouleh

Wheat and Parsley Salad

Serves 6

Contributed by Ronnie George

Tabbouleh is a healthy and refreshing salad served throughout the Middle East. It is essential to use fresh parsley and mint when making tabouleh. Many traditional Lebanese recipes for tabouleh use a much higher proportion of parsley to bulghur. If you prefer this style, increase the parsley to 3 cups

Ingredients
1 cup fine (#1) bulghur wheat
1 1/2 cups fresh parsley, chopped
3/4 cup cooked chick peas, chopped
1 cup green onions, thinly sliced
1 large tomato, chopped
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
1/4 cup lemon juice
salt to taste


Preparation

  1. Rinse bulghur several times, then mix with 2 cup cold water and let stand 2 hours to soften.
  2. Press out excess moisture in strainer.
  3. Wash parsley, drain and pat dry with paper towels, remove stems and discard, finely chop leaves.
  4. Mix parsley with bulghur in a large bowl, add chick peas, green onions, tomato and fresh mint.
  5. Combine oil, lemon juice and salt, pour over tabouleh and mix thoroughly.
  6. Chill well before serving
  7. Spoon tabbouleh into small bowls lined with lettuce leaves. Serve with pita bread.


Notes

Add 1/2 cup plain madzoon for a moister consistency.
If you can’t find #1 bulghur, use #2 (medium) instead.
If you are making tabouleh a day ahead, add tomato right before serving.

Pork Shish Kebab

Pork Shish Kebab

Khorovadz Khozi Miss Kebab (kabob)

Grilled Pork on a Skewer with Pomegranate Syrup

Grill
Serves 4

Unlike many Middle Easterners, Armenians enjoy pork. I first experienced this version of Shish Kebab at our cousin’s in Fresno, CA.

Ingredients
2 pounds boneless lean loin of pork, cut in 11/2-inch cubes
salt and pepper
8 green onions, chopped
Spiced pears, peaches, grapes or apricots
Pomegranate Syrup


Preparation

  1. Rub pork cubes with salt and pepper and thread on long skewers
  2. Grill 3-4 inches from the heat, turning frequently untill cooked through and evenly browned.15-20 minutes.
  3. Slide meat off the skewers onto warmed plates
  4. Garnish with green onion and fruits. Serve Pomegranate Syrup on the side.

Lahmajune – Armenian Pizza

LahmajuneFlat Lamb Pies (Armenian Pizza)

450°F Oven
Serves 12

Lahmajune has been referred to as Armenian pizza. These delicious pies are sold by street vendors in the Middle East rolled and wrapped in waxed paper.

If there is no time to make the dough, split pita rounds are an acceptable substitute.

Crust
2 cups sifted all-purpose flour
1/2 cup lukewarm water
1 pkg active dry yeast
1/4 cup melted Crisco
1/2 teaspoon salt
1/2 teaspoon sugar
Meat Topping
1 lb lamb, ground fine
2 cups onion, chopped fine
1/4 cup fresh parsley, chopped fine
1/2 small bell pepper, chopped
1 teaspoon fresh mint leaves, chopped
1/2 clove garlic, chopped
1/2 small(6oz) can tomato paste
1/2 small(12oz) can whole tomatoes, drained
dash lemon juice
salt and pepper to taste



Preparation

  1. Mix dough ingredients thoroughly
  2. Knead well until smooth and elastic
  3. Cover and allow to rise 2 to 3 hours or until doubled in bulk.
  4. Prepare meat mixture while dough is rising.
  5. Mix meat ingredients thoroughly in order listed.
  6. After dough has risen, divide into 12 egg-shaped pieces.
  7. Allow to rest 10 minutes
  8. Roll each piece of dough into a circle 6″ to 7″ in diameter, very thin (less than 1/8” thick)
  9. Spread approx. 1/3 cup of meat mixture thinly on flattened dough, covering entire surface.
  10. Place lahmajoons on a greased baking sheet and bake in 450° F oven for 10-15 minutes.



Notes

Lahmajune may be baked ahead of time and warmed before serving. Stack in a pan with meat sides facing, refrigerate.

Fassoulia – Juicy Stringbeans

Juicy Stringbeans

Juicy Stringbeans

Contributed by Mary George

Stovetop
Serves 4

A simple, but delicious vegetable side dish. May be made with fresh or frozen beans. Chunks of cooked lamb are sometimes added to this dish.

Ingredients
10 ounce package French-cut string beans
1 small onion, chopped
1/2 green pepper, chopped
1/4 cup fresh parsley, chopped
2 Tablespoons butter
1 15 oz can tomatoes, crushed.
1/2 cup water
1/2 teaspoon mint
salt and pepper



Preparation

  1. Partially cook stringbeans.
  2. Saute onion, pepper and parsley in butter.
  3. Add tomatoes, water, mint and cooked beans.
  4. Simmer for 15 minutes
  5. Add salt and pepper to taste.

Selaki – Dabgadz Banirov Beoreg

SelakiThin Fried Dough with Cheese Filling

Contributed by Mary Kludjian

Stovetop
Serves 10 – 12

One of my father’s favorites, This Beoreg makes a delicious appetizer – very light and delicate. This dough is quite easy to work with. The thinner you roll the dough, the better your Selaki will be. You can also use a mild Feta cheese in place of the cottage and bleu cheeses. In Kessab, the name “Selaki” referred to several kinds of fried dough. Do not confuse this with the sweet deep fried dough served with sugar as a confection.

Dough
3 1/2 cups flour
1 egg, beaten
1 Tablespoon olive oil
dash salt
about 1 cup water
Filling
1 pound dry curd cottage cheese
1/4 pound bleu cheese, cut small
2 med. onions, diced
black pepper
red pepper
2 Tablespoon olive oil



Preparation

  1. Mix filling ingredients and allow to set for flavors to blend.
  2. Mix flour and salt, and egg and oil.
  3. Add enough water to form a pliable dough.
  4. Knead well
  5. Shape dough into small balls (about 1 ounce) with a teaspoon and roll each one paper thin.
  6. Place a small amount (scant teaspoon) of the cheese mixture on half of each circle and spread out.
  7. Fold over other half of circle and seal edges.
  8. Fry both sides in oil until golden brown.
  9. Drain on paper towels and serve warm.

Notes

If you have a marble rolling pin and pasta board, you can get the dough very thin (thin enough to see that pattern of the marble). This also works well on a stone counter top.
Do not use too much filling, spread out very thin.
Selaki can be kept warm as you make them in a slow (275°F) oven.