United Nations Dinner Party!!!: Armenia Recipes

Kednakhnzor Salata (Armenian Potato Salad)
Serves 10-12

Ingredients
8 large unpeeled potatoes, boiled
3 stalks celery, chopped fine
2 large onions, chopped fine
1 green pepper, chopped fine
1/2 cup parsley, minced
1-1/2 tsp. mint, minced
2 tbsp. lemon juice (or to taste)
4 tbsp. salad oil
salt & black pepper to taste

Directions
Sprinkle salt on onion, let set for awhile, then rinse and squeeze dry. Peel potatoes after
thoroughly cooked and dice. Mix remaining ingredients with potatoes. May be prepared ahead
of time. Flavor improves.

Potato Salad on the right.

Source: Recipes Around the World!, https://recipeflow.com/kednakhnzor-salata-aghtzan-armenian-potato-salad-armenian-food-recipes/

Lahmajoun (Armenian Pizza)

Ingredients

Dough:
1 ⅓ cup warm water
1 tbs olive oil
2 tsp salt
1 ½ tsp instant dry yeast
3-4 cups all purpose flour, you may need more or less to make soft, non sticky dough

Spread - Lamb:
1 lb ground lamb (or ground meat of choice)

1 onion, coarsely chopped

5-6 cloves garlic

2 handfuls parsley

1 12oz can tomato sauce (or more if too thick)

1-2 tbs tomato paste

black pepper and salt to taste

Optional:

2 tbs red pepper paste

Spices and seasonings such as: ground black or white pepper , red chili flakes, cayenne or paprika, curry, use about 1-2 tsp of each, or to your taste

Spread - Vegetarian:
1 can red kidney beans,washed – drained
1 large onion, coarsely chopped
5-6 garlic cloves, add more if you like stronger taste
Fresh herbs: parsley,cilantro, dill about 3-4 tbs of each (use any of your favorite herbs if desired)
½ cup tomato sauce
¼ cup water
1 tsp tomato paste
Salt to taste

Optional:

2 tbs red pepper paste
Spices and seasonings such as: ground black or white pepper , red chili flakes, cayenne or paprika, curry, use about 1-2 tsp of each, or to your taste

Directions

Dough:
Combine all your ingredients in a large bowl.
Mix and knead until soft and non sticky dough is formed.
Cover with a towel or plastic wrap and set in a warm place to rise, about 45-60 minutes.

Spread - Lamb:

Add onion, garlic, parsley, tomato sauce, tomato paste to food processor.

Puree until smooth. Add more tomato sauce as needed, the filling should be a thin paste.

Mix puree with ground lamb.

Spread - Vegetarian:

In your food processor combine all your ingredients except the beans.
Process until smooth, add the beans and continue mixing until everything’s well incorporated.
You should have a smooth, spreadable mixture, add more water if the spread is too thick.

Lahmajoun:
Place the dough on your floured surface, remove the air by kneading it 1-2 minutes.
Take a small piece of your dough , about the size of a large walnut or slightly bigger.
Generously flour your work surface and roll out the dough into thin circle (as thin as possible).
Spread 1-2 tbs of the mixture and bake in 480°F degree preheated oven 4-6 minutes or until the crust turns golden color.
You can also cook Lahmajoun on stove top in preheated (preferred), covered skillet, 3-4 minutes or until ready.

Fold in half to keep warm.

Serve with slices of lemon and parsley.