Serves 4-5
Ingredients
1 lb fresh white cabbage
4 oz carrot
4 oz Azerbaijani white radish or turp (optional)
4 oz apple (optional)
6 oz sour cream or 2 tbspns vegetable oil or mayonnaise
1 tbsp sugar
a few sprigs of parsley and dill or fresh mint
salt
Directions
Remove the outer leaves from the cabbage and grate.Grate the carrot, white radish and apple.
Mix the contents together. Add salt and sugar to taste.
Dress with vegetable oil, mayonnaise or sour cream.
Sprinkle finely chopped dill and parsley or fresh mint leaves on top.
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| Cabbage Salad on the left. |
Kutabs
Ingredients
Dough (Yields 10):
16 oz flour (3.5 cups flour)
1/2 tsp salt
8.5 oz milk (1 cup)
6 oz melted butter
Lamb Filling (Yields 4):
3 oz peeled onion, small dice
0.5 oz peeled garlic, minced
1 oz butter
0.8 g (about 1/4 tsp) ground star anise
9 oz ground lamb
5 g (about 3/4 tsp) salt
1 g (about 1/4 tsp) Urfa pepper flakes
sumac and sheep’s milk yogurt
Green Filling (Yields 4):
4 oz cleaned leek, white part only, thinly sliced
1 oz butter
salt
black pepper, ground
2.5 oz stemmed baby spinach
0.6 oz basil leaves
0.2 oz curly parsley
sumac and sheep’s milk yogurt (see below)
Cheese and Walnut Filling (Yields 4):
4.5 oz drained mozzarella
2.2 oz Bulgarian feta
2.2 oz kashkaval
black pepper, ground
2.5 oz ground walnuts, plus some for garnish
Directions
Dough:
In the bowl of an electric mixer fit with the paddle attachment, place half the flour, the salt, and the milk. Mix over medium speed until homogenous.
Add the rest of the flour, and mix again.
Transfer to a lightly floured surface, and knead by hand for about 3 minutes. Wrap in plastic film, and reserve for 30 minutes
Lamb Filling:
In a small saucepan over medium heat, sauté the onion and garlic with the butter until soft. Stir in the star anise, and cook for 1 minute. Let cool completely.
Add the meat, place into a bowl, and mix with the onion mixture, salt, and Urfa pepper. Mix thoroughly. Refrigerate until ready for use.
Garnish the finished kutabs with sprinkled sumac and some plain yogurt on the side.
Green Filling:
In a small saucepan over medium heat, sauté the leeks in the butter. Season with salt and pepper, and cook until soft.
Blanch the spinach and basil in salted boiling water, then shock in ice water, and drain.
Place the leeks, spinach, basil, and curly parsley on a board, and chop finely. Reserve until ready for use.
Garnish the finished kutabs with sprinkled sumac and some yogurt on the side.
Cheese and Walnut Filling:
In a bowl, mash the mozzarella and the feta (if you’re using a dry mozzarella, grate it instead). Grate the kashkaval, add to the other cheeses, together with the black pepper and ground walnuts, and mix well. Reserve until ready for use.
Garnish the finished kutabs with ground walnut.
Kutabs:
If you roll the dough by hand: take about 2.2 oz of dough, and roll it into a 7.5″ diameter disc. A small-diameter rolling pin is helpful — you can repurpose any kind of wooden rod.
If you have a pasta machine: roll the dough to the thinnest setting in a few batches. If your machine is anything like mine, cut the dough into 5″ squares. The squares are about half the size of the handmade rounds, but you’ll have far less trimming and wasted dough.
Cover each kutab with a thin layer of filling, leaving the edges clear. Count from 1.5 oz (for flavorful greens) to 2.5 oz (for McLavash-style lamb) of filling per round kutab (and half of that for a triangle kutab). 2 oz is my rule of thumb for other stuffings — many people use no more than 1 oz, so try and see what you like best. Brush the edges with a little bit of water, fold each kutab in half, and seal. There’s no need to make the seal 100% tight.
Heat a non-stick pan over medium heat. Brush the pan with melted butter, add a kutab, and cook until browned. Brush the pan with more melted butter, flip the kutab, and cook for the same amount of time. Remove from the pan and brush the top side with melted butter again. Add garnish and serve immediately. Suggested garnishes are listed with each filling recipe.
Directions
Preheat the oven to 350 degrees. Add the cinnamon and sugar together in a bowl. As you are dicing the apples, toss them in the bowl with the cinnamon and sugar to coat them and prevent browning. Add the flour and baking soda to the apples and toss. Mix the oil, eggs and vanilla together and add to the apples (I do this in one large measuring cup after adding the oil so I don't dirty and additional bowl). If you want to add in the walnuts you can do so here and give it one final mix. Bake in a springform pan or a 9x9 baking pan for 40-45 minutes or until a toothpick comes out clean.
1/4 cup milk
3/4 cups butter (1-1/2 sticks)
3-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 cup ground nuts, pistachios, walnuts, or pecans
1 tablespoon sugar
1 teaspoon cinnamon
1 egg white, beaten into stiff peaks
1 whole egg, beaten
Powdered sugar, for dusting
1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. Add the sugar, milk, and butter to a medium saucepan over medium-low heat. Stir until sugar is dissolved and butter is melted. Remove from heat and allow mixture to cool for 10 minutes.
3. While mixture is cooling, sift the flour and baking soda into a medium bowl and set aside. Then prepare the nut filling by combining in a small bowl, the ground nuts, sugar cinnamon and stiff beaten egg white. Set aside.
4. Once the sugar, milk, and butter mixture has cooled, transfer it to a large mixing bowl. Beat in the whole egg until fully blended. Gradually blend in the flour mixture until soft dough forms. If mixture is sticky, then add a bit more flour, 1 tablespoon at a time until soft dough forms.
5. Pinch off a small portion of dough and roll into a 1-inch ball. Place the dough ball on your palm and using your index finger, form a well in the dough ball by pressing in gently. Using your index finger in the well and your thumb on the outside gently press your thumb and index finger together moving around the cookie to widen the well. Fill the well with nut filling and bring the edges together and seal. Gently flatten the dough ball just a bit to form an egg-shape and with the cookie seam side down place on a parchment lined baking sheet. Repeat with remaining dough.
6. Bake cookies for about 20-25 minutes until cookies are just beginning to brown lightly on edges. Allow cookies to cool about 5 minutes, then dust generously with powdered sugar. Cool completely.
Add the rest of the flour, and mix again.
Transfer to a lightly floured surface, and knead by hand for about 3 minutes. Wrap in plastic film, and reserve for 30 minutes
Lamb Filling:
In a small saucepan over medium heat, sauté the onion and garlic with the butter until soft. Stir in the star anise, and cook for 1 minute. Let cool completely.
Add the meat, place into a bowl, and mix with the onion mixture, salt, and Urfa pepper. Mix thoroughly. Refrigerate until ready for use.
Garnish the finished kutabs with sprinkled sumac and some plain yogurt on the side.
Green Filling:
In a small saucepan over medium heat, sauté the leeks in the butter. Season with salt and pepper, and cook until soft.
Blanch the spinach and basil in salted boiling water, then shock in ice water, and drain.
Place the leeks, spinach, basil, and curly parsley on a board, and chop finely. Reserve until ready for use.
Garnish the finished kutabs with sprinkled sumac and some yogurt on the side.
Cheese and Walnut Filling:
In a bowl, mash the mozzarella and the feta (if you’re using a dry mozzarella, grate it instead). Grate the kashkaval, add to the other cheeses, together with the black pepper and ground walnuts, and mix well. Reserve until ready for use.
Garnish the finished kutabs with ground walnut.
Kutabs:
If you roll the dough by hand: take about 2.2 oz of dough, and roll it into a 7.5″ diameter disc. A small-diameter rolling pin is helpful — you can repurpose any kind of wooden rod.
If you have a pasta machine: roll the dough to the thinnest setting in a few batches. If your machine is anything like mine, cut the dough into 5″ squares. The squares are about half the size of the handmade rounds, but you’ll have far less trimming and wasted dough.
Cover each kutab with a thin layer of filling, leaving the edges clear. Count from 1.5 oz (for flavorful greens) to 2.5 oz (for McLavash-style lamb) of filling per round kutab (and half of that for a triangle kutab). 2 oz is my rule of thumb for other stuffings — many people use no more than 1 oz, so try and see what you like best. Brush the edges with a little bit of water, fold each kutab in half, and seal. There’s no need to make the seal 100% tight.
Heat a non-stick pan over medium heat. Brush the pan with melted butter, add a kutab, and cook until browned. Brush the pan with more melted butter, flip the kutab, and cook for the same amount of time. Remove from the pan and brush the top side with melted butter again. Add garnish and serve immediately. Suggested garnishes are listed with each filling recipe.
Kashmiri Pulao Recipe
Serves 2
Ingredients
1/2c basmati rice (long grained rice)
4-5 saffron strands
1 tbs milk (warm)
5-6 cashew nuts, roughly chopped
5-6 almonds, roughly chopped
1 small piece of bay leaf
2 cloves
1 green cardamom
1 inch piece of cinnamon stick
1 green chili, slit lengthwise
1/2 tsp grated ginger
1/4 tsp fennel seed powder
1 onion, thinly slices
1/4c shopped apple
1/4c pomegranate seeds
1/4c seedless grapes
Salt to taste
2 tbs ghee (or oil)
Oil for frying
1c water
Directions
1. Rinse basmati rice in water 2-3 times then soak for 15 minutes. Drain water and set rice aside.
2. Dissolve the saffron in the milk.
3. Heat 1 tbs ghee/oil in a pan over medium heat. shallow fry the almonds and cashews until light gold color. Transfer them to a plate.
4. Add 1 tbs ghee/oil in the same pan and add the bay leaf, cloves, green cardamom, and cinnamon stick. Saute for 30 seconds. add green chili, ginger, and fennel seed powder and saute for another 30 seconds.
5. Add rice and saute for 1-2 minutes.
6. Add water, saffron/milk mixture, and salt. Mix and bring to boil.
7. When it starts to boil, reduce the heat to low and cook covered for 8-10 minutes or until rice is fully cooked. Do not open the lid or mix the rice. When the rice is cooked, turn off heat and let stand for 5-7 minutes. Open the lid and fluff the rice with a fork.
8. Heat 3-4 tbs oil in a pan and fry the onion until brown.
9. Add the fruits, onion, and nuts to the rice.
10. mix gently and cook for 2-3 minutes.
Armenian Apple Chunk Cake
Ingredients
3 Gala apples (not peeled), diced into ¼ inch cubes
1 cup sugar
2 cups flour
½ cup canola oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 pinch salt
2 eggs
1 cup walnuts, chopped (optional, I don't add them)
1 teaspoon vanilla
Preheat the oven to 350 degrees. Add the cinnamon and sugar together in a bowl. As you are dicing the apples, toss them in the bowl with the cinnamon and sugar to coat them and prevent browning. Add the flour and baking soda to the apples and toss. Mix the oil, eggs and vanilla together and add to the apples (I do this in one large measuring cup after adding the oil so I don't dirty and additional bowl). If you want to add in the walnuts you can do so here and give it one final mix. Bake in a springform pan or a 9x9 baking pan for 40-45 minutes or until a toothpick comes out clean.
Dinner, then Dessert, By Sabrina, http://dinnerthendessert.com/armenian-apple-chunk-cake/
Armenian Mamoul
Yields 3-5 dozen
Ingredients
3/4 cup sugar1/4 cup milk
3/4 cups butter (1-1/2 sticks)
3-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 cup ground nuts, pistachios, walnuts, or pecans
1 tablespoon sugar
1 teaspoon cinnamon
1 egg white, beaten into stiff peaks
1 whole egg, beaten
Powdered sugar, for dusting
Directions
2. Add the sugar, milk, and butter to a medium saucepan over medium-low heat. Stir until sugar is dissolved and butter is melted. Remove from heat and allow mixture to cool for 10 minutes.
3. While mixture is cooling, sift the flour and baking soda into a medium bowl and set aside. Then prepare the nut filling by combining in a small bowl, the ground nuts, sugar cinnamon and stiff beaten egg white. Set aside.
4. Once the sugar, milk, and butter mixture has cooled, transfer it to a large mixing bowl. Beat in the whole egg until fully blended. Gradually blend in the flour mixture until soft dough forms. If mixture is sticky, then add a bit more flour, 1 tablespoon at a time until soft dough forms.
5. Pinch off a small portion of dough and roll into a 1-inch ball. Place the dough ball on your palm and using your index finger, form a well in the dough ball by pressing in gently. Using your index finger in the well and your thumb on the outside gently press your thumb and index finger together moving around the cookie to widen the well. Fill the well with nut filling and bring the edges together and seal. Gently flatten the dough ball just a bit to form an egg-shape and with the cookie seam side down place on a parchment lined baking sheet. Repeat with remaining dough.
6. Bake cookies for about 20-25 minutes until cookies are just beginning to brown lightly on edges. Allow cookies to cool about 5 minutes, then dust generously with powdered sugar. Cool completely.
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