Armenia

Harisa

Note:
Traditionally, this dish is cooked in large pots for several days.
Ingredients:
1 and 1/2 cups hulled wheat
6 cups water
3 cups chicken, cooked and shredded
3 cups chicken broth
Salt and pepper
6 tablespoons butter
Directions:

1. Wash and drain hulled wheat in cool water.
2. Let 6 cups of water boil in a 4-quart covered saucepan. Add the wheat and stir. Take off heat and let soak overnight.
3. About two hours before serving, add chicken and broth to the wheat. Add salt and pepper and cook, slowly beating with a wooden spoon until smooth and well-blended.
4. To serve, melt butter and pour over harisa in individual plates.

Ghapama

Baked Pumpkin Stew
Ingredients:
1 (3–3 1/2 pound) pumpkin
1/3 cup cooked rice
1/3 cup butter
1/3 cup dried fruit (such as apricots, plums, or dates)
1/8 cup sugar or 2 teaspoons honey
1/8 cup raisins
2 small apples, diced
1/4 teaspoon cinnamon
salt to taste
Directions:

1. Wash the pumpkin and cut off the top. With a big spoon, remove the insides and the seeds. Set aside. Wash the pumpkin once more.
2. Separate the seeds from the insides. Cut the insides into small pieces. In a large bowl, mix pumpkin insides, cooked rice, raisins, dried fruit, apple, sugar or honey, and cinnamon. Spoon mixture into the pumpkin.
3. Bake pumpkin at 300°F (150°C), until sides are soft. Serve slices of pumpkin topped with filling and a pat of butter. Salt to taste.

Tahnabour

Hot Yogurt Soup
Ingredients:
2/3 cup hulled wheat
3 cups yogurt
7 cups water
1 egg
2 tablespoons flour
1/2 teaspoon salt
1 medium onion, chopped
4 tablespoons butter or margarine
1 tablespoon fresh mint, chopped
1/3 tablespoon parsley, chopped
Directions:

1. Cook hulled wheat in 4 cups water until tender.
2. Blend yogurt, 3 cups water, egg, and flour with beater. Cook until it boils, stirring constantly with wooden spoon.
3. Add salt and hulled wheat. Remove from heat.
4. Sauté onion in butter. Add mint and parsley. Combine with soup. Simmer 5 minutes.

Yields:
6 to 8 servings

Yalanchy Dolma

Stuffed Grape Leaves
Ingredients:
1 cup rice, extra long grain
1/2 cup pure olive oil
1/4 cup vegetable oil
2 1/2 pounds onions, chopped (equal to 5 heaping cups)
1 tablespoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 1/2 cups water
1/2 cup fresh lemon juice, squeezed and strained
1 tablespoon pignoli nuts
1/2 cup fresh parsley, chopped
1 tablespoon dried dill or 2 tablespoons fresh dill, chopped
9 ounces grape leaves
Directions:

1. Heat vegetable oil in a 4-quart stainless steel saucepan. Add pignoli nuts and onion to heated oil. Mix well. Stir in salt, black pepper, and red pepper. Cook over medium heat, stirring constantly. Do not brown onion. Cook until soft or until color changes from pure white to off-white.
2. Add washed and drained rice. Mix well. Add chopped parsley and dill, mixing well with ingredients in pan. Add 1 1/2 cups water and cook approximately 15 minutes, stirring often so bottom and sides won’t stick to pan or burn. Add lemon juice. Mix well. Remove from heat. Empty ingredients into bowl. Add 1/2 cup olive oil to rice mixture, stirring frequently so oil is evenly distributed.
3. Line bottom of another 4-quart stainless steel pan with grape leaves, to prevent burning.
4. Cut stems off grape leaves and unfold. Hold leaf on left palm with stem side away and vein side up. Place tablespoon of rice mixture near stem. Fold top down and the 2 sides over. Roll toward the inside of palm, covering all the rice, in the shape of a cigar.
5. Lay wrapped grape leaves end to end in circle in bottom of pan. Continue to layer in circular fashion until all stuffed grape leaves are included. Add 2 cups water to pan and cover. Cook until it comes to a boil. Reduce heat and cook 30 minutes. Turn off heat and let stand for approximately 15 minutes. Remove lid. Let cool.
6. Carefully take out rolled leaves and place on shallow serving dish or glass bowl. Cover with plastic wrap. Refrigerate. Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.

Yields:
60 sarmas

Madzoon Gargantag

Yogurt Cake
Ingredients:
Cake:
1/2 pound margarine
1 1/2 cups sugar
3 eggs
1 teaspoon baking powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup yogurt
Topping:
1/2 cup brown sugar
1 cup walnuts
2 teaspoons cinnamon
Directions:

1. Preheat oven to 350°F.
2. Blend together margarine, sugar, and eggs. Mix in remaining cake ingredients.
3. Pour half of cake batter in greased 14- by 9-inch pan. Sprinkle 2/3 of topping over batter. Then pour remaining batter on top and sprinkle remaining topping over this. Bake for 45 minutes.
4. Cool and cut into diamond shapes or squares.

Yields:
30 pieces

• Sassafras (sassafras variifolium or s.  Albidum) Other names for this plant are ague tree, cinnamon wood, saxifras, and smelling stick.  A member of the laurel family, the sassafras is native to North American woods.  It was used by the Indians long before the first white settlers appeared, and it was one......
• Angelica (angelica archangelica) Angelica is also commonly known as masterwort, archangel, Holy Ghost plant, and St.  Michael’s plant, since it blooms on his day (May 8 ) in many parts of the world.  Believed to be native to Syria, angelica is said to be a remedy for colds, coughs, pleurisy, flatulence,......

• Herbed Lamb or Beef Stew Recipe This Herbed  Lamb or Beef Stew Recipe is just excellent. What a great combination of...
• Sesame Chicken Recipe If you like Sesame Chicken this recipe is a must try! It is a little...