Armenian Food! - By Deborah Steinglass
Cucumber yogurt soup
Two Persian cucumbers,cut in one inch chunks
2 cups plain yogurt (not Greek!) preferred brands include Trimona, Maple Hill, or Brown Cow. Otherwise use Stonyfield.
2 tbs fresh dill (tops)
2 tbs fresh parsley (leaves)
1 tbs fresh mint (leaves)
1 tsp sea salt or kosher salt
1/2 tsp ground coriander
1 clove garlic
1 cup ice cubes
Place all ingredients in a blender or food processor until smooth (there will still be tiny cucumber pieces, this is ok). Serve ice cold.
Cous cous chick pea salad
I lb beefsteak tomatoes, cut in 1/2 inch pieces or or 1 pint cherry tomatoes cut in quarters
1 Persian cucumber cut in 1/2 inch pieces
1/2 small onion minced
1 15 oz can chick peas (Goya is good)
I cup dry cous cous
1 cup parsley leaves, chopped
1 tsp sea salt
1/2 tsp cumin
1/2 tsp cayenne pepper
Black pepper to taste
Juice of 1 lemon
2 tbs olive oil
Soak couscous in one cup of hot tap water for 10 minutes. Strain it, squeezing out excess water so the grains are fluffy but separate. Place in a large bowl and mix in remaining ingredients. Chill and serve with pita triangles around the edge of the bowl to dip in the juices.
Lamb Kufteh
1lb of ground lamb
1 small onion
Bread crumbs (from one slice of white bread)
1 egg
1 tbs of tomato paste
1 tsp cumin
1 tsp sumac
1/4 cup chopped parsley
1 tsp salt
1/2 tsp black pepper
Olive Oil
Tomato Sauce or Puree
Mix together ground lamb, small minced onion, Bread crumbs , egg, tomato paste, cumin, sumac, parsley, salt, and pepper. Form tapered oval patties about 3 inches long and 2 inches thick (appx).
Put about 1/4 inch olive oil in a large frying pan and brown the kufteh on all sides. Add one small tin of plain tomato sauce or purée (like del Monte or contadina) and let simmer, covered, about 20 minutes. In warm weather I serve this with the cous cous salad on the side and a green salad such as romaine with feta, dill, scallions, salt, lemon, and olive oil. In the winter it’s great with rice pilaf.