Recipe#3495

Title: Armenian

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Armenian Cuisine 
 Date: 17 Aug 1998 22:18:00 -0600 
 Message-ID: <6rav9o$8p0$1@shell.rt66.com> 

Categories: Armenian, Soups, Vegetables
       Yield: 6 servings
       1 large Onion; chopped
       3    Garlic cloves; minced
       1 teaspoon Ground cumin
     1/2 teaspoon Ground coriander
       1 teaspoon Hot Hungarian paprika
            -- or more to taste
       6 cups Defatted chicken stock
   1 1/2 cups  Dried lentils
            -- rinsed and drained
      20 ounces Frozen spinach; thawed
      29 ounces Canned chopped tomatoes
            -- including juice
            Salt and pepper; to taste
       4 Tablespoons Lemon juice
            -- or more to taste
 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.
 Let sit for 30 seconds without stirring, then add 1/4 cup of the chicken
 stock. Saute over high heat, stirring, for 4 minutes. 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. Add the remaining 5 1/2 cups of
 chicken stock and the tomatoes and bring to a boil. Reduce the heat to low,
 season with salt and pepper, and simmer, covered, until the lentils are
 tender, about 50 minutes. Season with the lemon juice and additional salt
 and pepper, if needed. Let sit for 5 minutes before serving.
 Serving Ideas : Serve with a good dense hearty bread.
 NOTES: (adapted from the original recipe by Curtis Jackson):"Vospapur is
 the generic Armenian name for lentil soup. This version makes a rich soup
 that, like most, is better the second or third day. Don't omit the lemon
 juice; the soup will taste rather plain without the edge of tartness it
 provides. In addition, you may wish to serve lemons or lemon juice on the
 side so people can doctor their individual servings should they so desire.
 Armenian Potato Salad With Red Onions And Green Pepper
 3 pounds red-skinned potatoes
 1 medium red onion, thinly sliced and separated into
 rings
 1 green pepper, seeded and finely chopped
 3 Tablespoon minced fresh parsley
 juice of 1/2 lemon
 1/3 cup  olive oil
 salt, pepper and cayenne pepper to taste
 Boil potatoes in their jackets until barely tender.  Cool enough to handle,
 cut into generous bite-size pieces while still warm.  Place potatoes in a
 large salad bowl along with onion rings and green pepper; mix well.  Add
 parsley and lemon juice; carefully toss again.  Dribble oil over the
 vegetables and season to taste with salt, pepper and cayenne pepper; toss
 and set aside for several hours for salad ingredients to mellow.  If
 refrigerated, bring to room temperature before serving.  (Goes well with
 roasted lamb, chicken or simple fish recipes).Serves 8 to 12.
 Sauerkraut-Bulgur Soup
 Servings: Yield: 4 servings
 1 small Onion, chopped
 1/4 cup Butter
 2 3/4 cups Sauerkraut
 1/4 cup Tomato puree
 1 large Russet potato, diced
 1/2 cup Bulgur, fine grade
 2 quarts Rich chicken or veal stock
 Salt
 Pepper
 Sliced green pepper
 Parsley
 Armenian culture is rich in soups, many of them made tart with yogurt and
 thickened with bulgur. This version is flavored with sauerkraut. From
 "Armianskala Kulinaria," by A.S. Piruzian.In 5-quart pot, saute onion in
 butter until golden. In bowl, soak sauerkraut in water, drain and chop. Add
 to onions and cook until done, adding water if mixture gets too dry. Add
 tomato puree. Saute5-7 minutes. Add potatoes, bulgur and stock and cook 15
 minutes. Season to taste with salt and pepper. Garnish with slight green
 pepper and parsley.
 Armenian Barley and Yogurt Soup (Judy Haight)
 1 cup barley
 6 cups chicken broth
 1 cup onion, chopped
 1/4 cup butter
 3 Tablespoons fresh or 1 Tablespoon dried mint
 2 Tablespoons fresh parsley, minced
 Salt and freshly ground pepper to taste
 1 quart yogurt
 Place the barley and the broth in a soup kettle and cook for a few minutes.
 Saute the onion in butter until it is golden and transparent.  Add to the
 soup kettle, together with the mint, parsley, salt, and pepper.  Simmer the
 soup until the barley is soft.  Stir in the yogurt and continue to dimmer
 for about 5 mins.
 Can be served either hot or icy cold.
 Serves 8