Ingredients
1 quart meat broth
1/2 cup wheat or barley
3 cups madzoon
1/2 cup chopped onion
1 egg
1/8 pound butter
1/4 cup chopped mint and parsley
Salt and pepper
Soak wheat or barley over-night in lukewarm water. Add broth and cook until tender. Beat madzoon and egg together and add slowly to the soup. Melt butter, mix the mint and parsley and add the mixture to the soup and serve.
Ingredients
1/2 cup red caviar
Juice of 1 lemon
4 tablespoons of olive oil
4 slices of bread without the crust
Put the caviar in a soup plate. Pour boiling water over it and pour it out immediately, being careful not to lose any caviar particles. This is to wash out the impurities if any. Take out any spots if seen. Now add the bread, oil and lemon juice, a little at a time, mix well with a fork. You have to give this enough time to blend together smoothly until the caviar is much lighter in color. Use a spoon later for the mixing.
INGREDIENTS:
• 3 lbs. large mussels
• 3 cups chopped onions
• 1/2 cup extra virgin olive oil
• 1 teapoon salt
• 1/2 teaspoon allspice
• 1/2 teapoon freshly ground black pepper
• 1/4 cup currants
• 1/4 cup toasted pine nuts
• 1/2 cup basmati rice
• 2 cups water PREPARATION
• Place the mussels in salted water and soak for two hours. Scrub the mussels with a stiff brush and remove the beards
• Open mussels with a knife and flush with fresh water
• 1Saute the onions in the olive oil until translucent to golden.
• Add the rest of the ingredients(Not the mussels) and mix well
• Now gently open a mussel shell and add a teaspoon of the rice mixture into the shell with the mussel and then close the shell. (DO NOT OVERFILL SO AS TO GIVE THE RICE ROOM TO EXPAND)
•Place the mussels side by side and on top of each other in a 3 inch deep baking pan or casserole, add water and cover with a plate
• Bake in a 300 degree oven for 1 1/2 hours.
**NOTE: This mixture can also be used to stuff cabbage or grape leaves.
INGREDIENTS:
TOPPING:
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped Armenian or Italian parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optinal]
Salt and pepper to tastePREPARATION:
•Brown off the ground lamb and add the other ingredients and saute until onions
and peppers are tender. Refrigerate overnight to marry the flavors.
DOUGH:
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water
Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
Add a little more four or water if necessary to dough is not too dry or too
sticky moist. Divide the dough into a dozen balls and roll out into tortilla
sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Makes 12Spoon the topping mixture on to the dough rounds spreading evenly to the edges
of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the
edges of the large piece of foil over the whole stack. This will prevent them
from drying out. Serve hot or cold. Cut the lahmahjoon into small pie wedges
and serve as appetizers or snacks, or fill the whole lahmahjoon with a little
green garden salad and fold over and eat like a taco.
NOTE: For a quick version you may use fluffy flour tortillas instead of the
above lahmahjoon dough. Tortillas
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
INGREDIENTS: SERVES 6
1 lb lasagna noodles
1/2 cube melted butter
1 lb. grated Jack cheese
1/2 pint small curd cottage cheese
1/2 pint Ricotta cheese
2 eggs [well beaten]
1 cup chopped Armenian or Italian parsley
1/2 teaspoon salt
1 teaspoon white pepper
1 tablespoon chopped fresh mint leaves [optional]PREPARATION:
Cook lasagna noodles in salted water until soft and pliable. Lightly butter a baking dish and line with a layer of noodles.
Mix the remaining ingredients together and layer a portion of this on the noodles. Add another layer of noodles and another layer of the mixture. Make sure the last layer is noodles.
Brush the remaining butter on top of the noodles and bake in a 350 degree oven until golden brown.
Cut into 3 inch squares and serve. Good hot or cold.
