Armenian food

[felizitation]

Originally posted by TigranJamharian no unfortunately i dont know what fstkh means

FSTKH = Pistachio

Nan = absolutely no idea.

[ckBejug]

Originally posted by felizitation Thks for the advice, actually the problem comes from my oven (which behaves like a microwave )

Mamoonia: very simple: all you need to know is 1-2-4
1 for the semolina, 2 for the sugar, 4 for the water.
But there is a tip here: you should almost burn the semolina with butter, make it really brown, and it will taste better.

You talked about Maïlebi (or Mouhalabia). Easy:
-1L milk
-2 spoon soup of Maizena (corn farina)
-1 or 2 "sachet" of vanilled sugar
-don't remember how much sugar, i think it's like a small cup, it depends on your tastes.
-1 egg

Sugars in the milk. Cook it. During that time, mix the corn farina with cold water. Make it diluted. Keep the yellow part of the egg.
When milk gets really warm, stop the hotplate, put the corn farina and the egg, and mix it till it get a little "tough".

You can eat it warm, or wait it gets really tough

Heeey thanks. But I didn't mean Maïlebi, I know that one. Sometimes you put an almond in the middle or something? The thing I am talking about is almost like jello except it is very sweet, it's white, you cut it up in squares and our on sugar syrup and a scoop of ice cream. I swear my dad is nuts for this stuff, I think if you eat too much it might kill you. Hehe. I will find it someday!

p.s. Know how to make Madzounov Koufteh? Yum. Especially on rainy days such as today!

[ckBejug]

Originally posted by felizitation FSTKH = Pistachio

Nan = absolutely no idea.

Nan= Nanor = her name. Dude, the poor girl said it 40 times already!

[ckBejug]

Originally posted by dstyle ummm yummy manta with skhdor madzoon yummy.
havgeetov sjoukh now thats breakfast.

I said the same thing about havgettov soujokh in the soujokh poll thread. We eat the weirdest things don't we? Good stuff!! Second only to the Soujokh sandwich from Sahag's Basturma.

[ckBejug]

Originally posted by fstkhnan ohh interesting.....yeah lazar najarian is a pretty cool school, not as cool as haygazian or gemaran, but its getting there.lol.....no seriously speaking of jahannam, I havent seen her today yet!

I went to haygazian for a month. A teacher slapped my hands with the ruler. I was NOT a happy camper. A charagigi camper, but very NOT happy.

[felizitation]

Originally posted by ckBejug Nan= Nanor = her name. Dude, the poor girl said it 40 times already!

I've never read her posts until the time she put a picture of her.
Actually, it's a lie

[felizitation]

Originally posted by ckBejug
p.s. Know how to make Madzounov Koufteh? Yum. Especially on rainy days such as today!

Sorry for the confusion concerning the mouaïlebi.
the dessert you're talking about: is there any vart'i tchour inside ?

And i'm waiting for the mazounov keufté



It's the morning here, and i'm already HUNGRRRRRRYRYRYYYY

[dstyle]

dude i totally want kenefe jhbne, i dont know how u spell it in english, but from sarkiss pastry, yummmyyyyy. 2 bad its in glenhell.

[felizitation]

Originally posted by dstyle dude i totally want kenefe jhbne, i dont know how u spell it in english, but from sarkiss pastry, yummmyyyyy. 2 bad its in glenhell.

Hammmmmmmmmaaaaaaaaaaaaannn !! Knefe !!!
Ooooooooooooooooooooooooooooooogh, mmmmmmmmmm... I simply can't help making stupid noises when i think about it.

By the way (peranes tchourere ge vasen gor), isn't knefe a libanese dessert ?

[violette829]

Recipe for "Ghorme Sabzi"


Ingredients:
2 bunch of parsley
1 bunch of cilantro
1 bunch of "tare"
1 bunch of dill
1 bunch of green onion
2 cups of cooked black eyed beans (no not the band)
1/2 tspn of salt
1/2 tspn of pepper
1 lb of chopped beef (no fat)
2 dried lemons

You must finely chop all the green stuff..or if you're lazy like me, just put it in the food processor, but make sure you don't turn it into a total mush..it'll tast like CRAP!
Alright..
Step 1. Brown all the greenery (finely chopped)in a skillet with very little canola oil.
Put that in a bowl and set aside.

Step 2. brown the beef until it is firm and completely cooked inside.

Step 3. Mix in the browned greens on top...and stir for distribution of flavor.

Step 4. Once the mixture is well incorporated into eachother, add 2 cups of boiling water.

Step 5 Add the dried lemons, the cooked black eyed beans, and the salt and pepper, as desired.

Step 6. Let the stew simmer on low heat for about 45 minutes.

The consistency should be between soup and stew.

Preferably....it is better eaten with white "Persian" rice....steamed.



P.S. This is like the parskahyes' FAVORITE dish.