Appetizer

Imam Bayeldi (Eggplant Appetizer) Soup

Traditionally, Imam Bayeldi is served cold as an appetizer in family
Vospapur (Armenian Lentil and Spinach Soup)
style dinners.

Ingredients:

Ingredients: 1 large onion, chopped

1-1/2 lbs eggplant 3 each garlic cloves minced
1- ½ lbs onions, sliced 1 tsp cumin ground
1 (6 oz) can tomato sauce ½ tsp coriander ground
Black pepper 1 tsp Hungarian paprika
Salt 6 cups vegetable stock
5-6 cloves garlic, minced 1 ½ cups lentils, dried, rinsed & drained
½ bunch parsley, chopped 20 ounces spinach, thawed
Finely chopped parsley for garnish 29 ounces tomatoes, chopped
½ cup olive oil plus additional for frying eggplant Salt
1 (16 oz) can tomatoes Black pepper
Lemon juice 4 tbsp. lemon juice

Procedures: Procedures:

1. Cut eggplant lengthwise in half, then cut into slices. Lightly salt
eggplant and set aside for 1 hour.
2. Meanwhile, heat 1/2 C oil in large skillet. Add onions, green
peppers and garlic and sauté, stirring, 5-10 minutes. Add tomatoes
with juice and tomato sauce. Cook over low heat, stirring
occasionally, 1 hour.
3. Rinse eggplant slices and pat dry. Fry eggplant slices, in
batches, in heated oil until golden. Drain on paper towels.
4. Pour tomato mixture into baking dish. Stir in parsley, lemon juice
and pepper to taste. Arrange fried eggplant slices on top. Bake for
20 minutes.
5. Garnish with finely chopped parsley and serve.
1. Heat a non-stick soup pot or Dutch oven over high heat. When
the pan is very hot, all at once add the onion, garlic, cumin,
coriander, and paprika.
2. Let sit for 30 seconds without stirring, then add 1/4 cup of the
chicken stock. Sauté over high heat, and stir for 4 minutes.
3. Add another 1/4 cup of the chicken stock and scrape the bottom
of the pot. Add the lentils and spinach and cook, stirring, for 2
minutes.
4. Add the remaining 5 1/2 cups of chicken stock and the tomatoes
and bring to a boil.
5. Reduce the heat to low, season with salt and pepper, and
simmer, covered, until the lentils are tender, about 50 minutes.
6. Season with the lemon juice and additional salt and pepper, if and/or cherry tomatoes.
needed. Let sit for 5 minutes before serving. * The remaining onions, peppers, parsley and etc. in the
marinade can be used in a bulghour pilaf, which with an

Main Dish
Armenian green salad, makes an excellent companion dish
for the shish kebab.

Shish Kebab

"Shish" meaning skewer and "kebab" meaning meat. A traditional

Main Dish
main dish for an Armenian feast! Mahdzoon (Yogurt) Chicken

Cooking in yogurt gives the chicken a tang and a creamy

tenderness!

Ingredients:

Boned leg of spring lamb (1/2 lb. per person served)

1 green bell pepper (chopped)
2 medium red or yellow onions (chopped)
1/2 cup chopped Armenian or Italian parsley
1 teaspoon minced garlic
2 tablespoons chopped fresh mint leaves
Salt and pepper to taste
1 cup dry red wine
Procedures:
1. Remove all the fat and tendenous gristle from the lamb
and cut into 2 inch cubes. Combine with the rest of the
ingredients into a covered glass casserole and let the
flavours marry for 24 hours. Arrange the lamb on skewers.
Turning often, barbeque over very hot coals until brown on
the outside. (Do not use hickory or mesquite woods for
coals, and do not overcook)
* If you wish you may alternate with the pieces of meat on
the skewers chunks of bell pepper, onion, mushrooms
Ingredients:
2 Lbs. boneless, skinless chicken breasts
1 cup olive oil
1 tsp. crushed garlic
1/2 cup dry white wine
1 tsp. fresh basil
1/2 cup chopped Armenian or Italian flat leaf parsley
2 medium yellow onions [sliced]
Salt and pepper to taste
2 cups mahdzoon or plain yogurt
Procedures:
1. Place the olive oil, crushed garlic, wine, and basil in a bowl or
pan and add the chicken breats so they are covered with the
marinade. Cover and let the chicken marinate over night in the
refrigerator.
2. Heat a teflon chicken fry pan with a tablespoon of olive oil and
brown the chicken on both sides. Discard the marinade. In another
pan, add 2 tablespoons of olive oil and saute the onions until they
are golden.
3. Place the chicken in the pan with the onions. Spread the
mahdzoon over the chicken and onions, cover and let cook over a
medium burner for 30 minutes. Sprinkle with the chopped parsley
and serve.
3. Press half the mixture into a well greased 20cm square pan.
Dissolve baking soda in milk, add egg and nutmeg and pour over
remaining sugar and flour mixture.
4. Mix well, then spoon into pan on top of pressed in mixture.
5. Sprinkle walnuts over.
6. Bake in preheated oven at 350F for 1 hour.
7. Allow to stand 15 minutes before turning out on to a wire rack to
cool.

Dessert Drinks
Than
Armenian Nutmeg Cake
A refreshing yogurt drink with fresh mint!
A super easy nutmeg cake with a hard, sugary base and walnuts
on top.

Ingredients: Ingredients:

2 cups firmly packed brown sugar Plain, unsweetened yogurt

2 cups Plain flour Mint leaves, crushed
2 tsp baking powder Ice cubes
1 tsp Baking soda Cold Water
1 tsp Salt
125 g butter Procedures:
1 cup Milk
1 Egg, beaten 1. Fill about a quarter to a half of a tall glass (to taste) with yogurt.
1 tsp Nutmeg 2. Add some crushed mint leaves (again, to taste) and some ice
1⁄2 cup Walnuts, chopped cubes.
3. Fill the rest of the way up with cold water – stir well and mix the
Procedures: yogurt with the water and the mint and enjoy.
You can also make Tahn by the pitcher, using the same
1. Combine sugar and sifted flour, baking powder, and salt. proportions. If you prefer a sweeter drink, you can also stir in a bit
2. Rub in butter until mixture resembles fine breadcrumbs. of honey or sugar.
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