Keshkag Or Herisah

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An ancient recipe probably as old as Armenia herself!

Ingredients:

• 1 cup whole wheat kernels [zezads]
• 2 cups shredded cooked chicken or turkey
• 1/2 cube butter
• 1 tsp. paprika
• Salt and pepper to taste
• 4 cups chicken broth
• 4 cups boiling water

Preparation:

• Wash the zezads and soak overnight in hot water. Keep in a warm place, preferably covered. Pour off water.
• Add the shredded meat to the chicken broth and boiling water and cook slowly until all the liquid is absorbed. Then add salt and pepper and beat the mixture until it becomes smooth like a well cooked mush. Add more water if necessary to make the mixture smooth. Melt the butter with the paprika and pour over each serving.

Note** Lamb or beef roast can be shredded and used in place of poultry.

Barbecued Lamb Chops

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Ingredients:

8 loin lamb chops 1-1 1/2 inches thick
1 yellow onion {chopped]
1 green bell pepper [Chopped]
1/4 cup Armenian or Italian parsley [chopped]
1/2 cup red wine
salt and pepper to taste
1 teaspoon fresh mint leaves [chopped]
1 teaspoon fresh basil leaves [chopped]

Preparation:

Place the lamb chops in a covered casserole and cover with the rest of the ingredients.
Let sit refrigerated overnight. Barbecue the lamb chops [ Charred rare] on a
charcoal grill. [No hickory or mesquite] Save the marinade mixture and cook in a
bulghour pilaf* which would be an excellent side dish.

PREPARATION TIME: 10 MINUTES
COOKING TIME: 6-10 MINUTES

Yalanchi With Prawns

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Ingredients:

• 2 cups rice
• 1 cup water
• 2 large onions [diced]
• Grape leaves
• 4 oz. diced canned tomatoes or stewed tomatoes
• Juice of 2 lemons
• 1 tablespoon sweet basil
• 1 1/2 cups parsley [Armenian or Italian] [chopped]
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon cayenne pepper or to taste
• 1 lb. prawns, shelled & deveined

Preparation:

Saute the onions in the olive oil until the onions are translucent. Add the rest of the ingredients [except the prawns] and cook until the water is absorbed into the mixture. Let the mixture cool, cut the prawns into 1/2 inch pieces and add to the mixture Roll up about a tablespoon of the mixture in the grape leaves, remembering to turn in the ends. Place a few coase grape leaves on the bottom of a covered baking casserole, and place the rolled up filled grape leaves side by side in layers until all are placed.

Add:

• 2 cups boiling water
• 1/2 cup olive oil
• 1/3 cup lemon juice
• Place a heavy plate on top of the rolled grape leaves and cover the casserole. Bake in a 350 degree oven for 45 minutes to 1 hour. When cool, if needed, drizzle a mixture of olive oil and lemon juice over the yalanchi before serving.

Fish Plaki

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Ingredients:

• 1 large whole fish, or cut into individual servings. Can be sea bass, halibut, tuna or salmon. Filets of red snapper, catfish or orange roughy can also be used.
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1 cup largely diced potatoes
• 1/2 cup chopped Italian or Armenian parsley
• 1 teaspoon minced garlic
• 3/4 cup virgin olive oil
• 1 cup white wine
• 1 teaspoon chopped fresh basil
• 1/2 cup redi-cut tomatoes
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 large lemon [sliced into rounds]

Preparation:

Place the fish on a large sheet of foil or parchment paper. Make sure the foil is large enough to completely cover the fish when folded.
Place the vegetables around the fish and then shake the wine and olive oil together in a jar to make an emulsion. Pour this over the fish. Sprinkle the fish with parsley, basil, garlic, salt and pepper. Garnish the top of the fish with the lemon slices.
Fold over the foil all around the fish and make sure it has a tight fit so the liquid will not boil out. Bake in a 325 degree oven for 45 minutes.

Imom Bayeldi (The Sultan's Delight)

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Ingredients:

2 medium round eggplant
1/4 chopped Armenian or Italian parsley [Flat leaf variety]
2 red onions sliced in rounds
2 red, green or gold bell pepper sliced in rounds
1 large tomato sliced in rounds
2 cloves garlic [crushed]
1 tablespoon chopped fresh mint leaves
1 teaspoon chopped fresh basil leaves
1 can tomato sauce
1/2 cup extra virgin olive oil

Preparation:

Slice the eggplant into 1/2 inch rounds [do not peel]
Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat. Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry. Dip rounds quickly into olive oil to coat letting excess run off. Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil. Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top. Place in a 375 degree oven for and additional 1/2 hour. Remove, cool to room temperature. Served warm or at room temperature.