Displaying posts tagged with

“Kessab”

Hamim – Red Pepper Paste

Hamim is the Kessabtzi Armenian word for this thick, sun-dried red pepper paste, as well as the salad we make from it. In Syria, red peppers were harvested in the fall, ground and dried in the sun to preserve them. The paste was packed into jars and stored. We do this recipe in the oven, but you can try it the traditional way if you have a suitable protected area for sun-drying.
Red pepper paste can be used like tomato paste to thicken and flavor dips, stews, marinades. It’s also just good on bread.

Selaki – Dabgadz Banirov Beoreg

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.

Sucmic Kufta

Potato and Bulghur Appetizers. Sucmic is a wonderful way to use up leftover mashed potatoes. This is a variation on Red Lentil Kufta.

Mixed (Summer) Dolma

Dolma are delicious as a main course or side dish. Serve in a deep dish with some remaining tomato sauce from the pan.

Bandera Hootz – Cheese/onion Bread from Kessab

Bandera Hootz means simply “Cheese Bread” in the Kessabtzi dialect of Armenian. It is served as an appetizer or snack.

Banir Aghtsan (Bunyer)

Quick and easy salad. In our family, this was called simply “bunyer”. Served in small bowls with pita bread.

Hamim Red Pepper Salad

Served as a salad or dip, hamim is a delicious blend of flavors with peppers and walnuts. Hamim is very similar to the Arabic dip called muhammara. In a Turkish restaurant, you will find a dish called Salad Ezme, which is also very similar to hamim