Favorite Armenian Dishes ...

[Siamanto]

I would add
1- Vosbov kofteh - kofteh made with broken lentils
2- Kofteh made in the oven - two layers of kofteh and in between a layer of filling
3- Oumam or Ouman bay@nd@ - with eggplants and tomato
4- Full eggplants with a "pocket" filled with tomato, onions etc.

Best food EVER! I can eat that everyday for the rest of my life.

Sorry, I don't like it either!

[sad_eyes]

From what I have noticed most armenian dishes are very simular to greek/russian and turkish dishes. But anyway Dolma- I love it and could eat it for the rest of my life. Boursh, although it is more ukranian/russian, there is this armenian bread that my friend Aram, mother makes. Its round and golden. Its the most beautiful bread and the most scrumptious that I have ever eaten, I wish I had some now. I love yougart soup as well. A friend of mine, Gevorg had made a dish once that was made with pick hocks I cant seem to remember the name of it. Prinzov pilaf, stuffed eggplant, meesov geragoor, etc. I dont know. I just LOVE armenian food there is too much to list.

OOh OOH oH! And there is this thing that is made with a perogie like pastry and it can be stuffed with meat or mashed potatoes. MMMMMM!!!

[Lamb Boy]

Here you go Maral!

Most of the best foods are created by a small handful of ingredients ... like this recipe

Monte the quick vegetarian version ...

1 Stick butter [I wouldn't sub margarine or olive oil in this case as it makes a big difference in taste plus you make a big pot so it spreads out the buttery love!]

1 Medium to large white onion finely chopped

3-4 Cups boiling water

1/2lb shell noodles medium sized NOT stuffing shells. [don't freak out I swear it's not even remotely Italian ]

1 tsp salt

15oz Can tomato sauce.

Tub of yogurt ... I use Dannon whole milk or non fat free whatever ...

Begin boiling water in a large pot ... same size you'd cook pasta in. Melt butter in a separate sauce pan. Add onions to the melted butter and cook on medium high, stirring frequently, until onions become translucent.

Add the tsp of salt to the onions. Place the shell noodles and onions into the boiling water and boil on medium high until semi cooked ... before the "al dente" point ... then add the tomato sauce and continue cooking over a medium heat [bubbling the whole time] until shells are finished.

Add salt and pepper to taste and serve in a bowl with a heaping tablespoon of yogurt, or more depending on how you like it. The overall mixture should have a pretty strong tomato color. If it is a pinkish color then too much water was added and you'll need to let the mix reduce, potentially overcooking the pasta. To avoid all of that boil 3 cups of water and add more water later if it is too tomato"ish". Always easier to put in than to take away!

Let me know how it turns out!

P.S. It's a really fast meal to make and gives you a stick to your ribs happiness feeling ... easy for single ppl to make for themselves or friends as well ...

[Tres Bien]

"Tas Kabab" would be my favorite armenian dish, and it cant get any better... It's meat, onion, baderdjan and potatoes all smashed together in the khazan!

[Siggie]

Please guys... cut out the stupid arguments.

[karoaper]

Please guys... cut out the stupid arguments.

Sorry Siggie, I'll try not to do it again . I can't help myself sometimes. .

[Che_Ka]

Are any here familiar with eech (or Ich)? It is somewhat like tabolee but tomato (sauce) infused and less liquidy. To my knowledge this dish/variation is particular to Armenians (and from only a particular area in Anatolia - though i don't know where - my guess would be in the Cililcia region. It is a personal favorite that we often make here by the bucketload where we can munch on it - sometimes 3 meals a day until we get tired of it and it runs out...then we get a craving for it all over again and make up another batch. Best with fresh parsely and tomatos of course....I do a version with about 6-7 different kind of peppers in it - ussually i make it with whatever I have on hand from our garden or that I pick up at the local farmers market...(mostly sweet or just mildly hot..I'd love to do a really spicy version sometime though - but never have...)..

Jesus Christ! You're the first person outside my family to know what "eech" is!! Awesome! And yes, my mom makes a ton, and we eat it several times a day.

My latest invention --> Add some balsamic vinegar to it. YUM!

I'm not sure about the Cilicia part though, as my family is from Dikranagerd.

[Jen]

Re: Favorite Armenian Dishes ...

This recipe came out on the newspaper (Mercury News) yesterday...I've never heard or tried, but it sounds yummy and easy to make...btw, is the name spelled correctly????

Quick fix: Pizza gets Armenian spin

A stop at a Middle Eastern bakery and a stack of freshly baked pitas rekindled my appetite for lahmajoun, a dish I learned to make from Armenian-American friends in Detroit. It's a terrific solution for the dinner rush. I'm told that lahmajoun (la-ma-ZHOON) translates from Arabic to ``meat dough,'' but if you think of it as individual pizzas, you would be closer to the mark. If you can find za'atar (sometimes spelled zahtar), the Middle Eastern blend of sumac, oregano and sesame seeds, use that instead of the oregano. If you wish, substitute ground beef or turkey for the lamb. Serve lahmajoun with a salad of chopped cucumbers, onions and tomatoes

Lahmajoun
Serves 8


1 pound lean ground lamb
1 onion, finely chopped or grated
1 clove garlic, minced
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 whole-wheat or regular pitas
1/4 cup pine nuts
4 ounces crumbled feta cheese
2 tablespoons fresh chopped parsley

Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley.

Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber.

[Quarteria]

Re: Favorite Armenian Dishes ...

^^ You've never had lahmajoun?!!!! ...Though, I've never heard about it (officially) with cheese. My Uncle introduced me to shredded cheese on top of it (he's non-Armo) and told me when my GreatGrandma saw him do that, it looked like she wanted to break his arms.

Anyway, I just tried that yellowish mashed lentel stuff this past Sunday...better than I expected, good, actually, even.

Anyway, choreg, those sugar cookies (korabia? -- sp?), sou bourag (I'm an expert on making this, but, I learned with brick cheese), and am I the only one here who LOVES kheyma? Good stuff!

[Jen]

Re: Favorite Armenian Dishes ...

^^ You've never had lahmajoun?!!!! ...Though, I've never heard about it (officially) with cheese. My Uncle introduced me to shredded cheese on top of it (he's non-Armo) and told me when my GreatGrandma saw him do that, it looked like she wanted to break his arms.

Anyway, I just tried that yellowish mashed lentel stuff this past Sunday...better than I expected, good, actually, even.

Anyway, choreg, those sugar cookies (korabia? -- sp?), sou bourag (I'm an expert on making this, but, I learned with brick cheese), and am I the only one here who LOVES kheyma? Good stuff!

Not that I remember...the only dish that my grandma used to make with pita bread was what's called Beirut Sandwich (that's the brazilian name) with roast beef, tomatos, lettuce and a very yummy sauce...

Shame on me I guess...hehehe...I'm gonna make it this weekend...now, would it be as good if I used ground beef? I'm not really used to eating lamb (in Brazil, you won't find lamb meat anywhere), so all the Armenian dishes I had were always with beef instead of lamb...