Cut 3 russet potatoes lengthwise into wedges or like steak fries.
In a gallon sized plastic bag, put 1 tbs garlic powder, 2 tsp cumin, 1 tbs parsley flakes, salt, pepper and red pepper flakes to taste. Put the potatoes in and mush them around until they're evenly covered. Add a few drops of lemon juice and mix.
Spread on cookie sheet that's been lightly sprayed with non-stick oil. Bake in preheated oven 35-45 until they brown.
Remove from the oven and sprinkle with a mix of cheddar, jack and Parmesan cheese (or any cheese you like) and put back in the oven until the cheese melts.(Don't crowd too much-they crisp better if the pan is not crowded)
Tuesday, March 10, 2009
Monday, March 9, 2009
Vegan recipes for Lent
I found several Armenian vegan recipes that are fantastic for Lent!
Cold eggplant casserole (IMAM BAYELDI/Sempoog)
by Shirley Setian
½ cup veg. oil
1 lge. eggplant
1 lge. green pepper
3 med. onions, sliced in slivers
3 cloves garlic, minced
1 tsp salt
½ tsp. pepper
1 lqe. tomato, chopped
2 tbsp. dry parsley
1 tbsp. tomato paste
½ cup water
Peel eggplant and cut into ½" slices, lengthwise. Sprinkle with salt and let stand 1 hour. Blot with paper towels. Brush each slice thoroughly with vegetable oil and bake in 450F preheated oven until slightly softened and lightly browned (15-20 minutes). Lower oven to 375F. While salted eggplant is standing, heat oil and cook green peppers, onions, garlic, salt and pepper until vegetables are soft. Add chopped tomato and parsley and cook 2 or 5 more minutes. Arrange half of eggplant slices in a shallow baking pan or casserole dish (approximately 9"x13"). Spread vegetable mixture over eggplant, top with remainder of eggplant and pour tomato paste which has been mixed with water over all. Bake for ½ hour basting once.
Serves 4
Fried eggplant (DABCADZ PATLIJAN/Sempoog)
by Aroxy Aykanian
Wash one medium eggplant and peel skin as follows: with peeler, peel every other strip only. This prevents the eggplant from falling apart or losing its shape when cooked. Slice in thin circles. Sprinkle lightly with approximately ¼ teaspoon salt. Wrap slices in clean dish towel to absorb water.
Beat together 1 egg, 1 tbsp. flour and ¼ tsp. salt.
Heat ½ cup olive oil over medium heat in large frying pan. Dip eggplant slices into egg batter and arrange as many slices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oil and blot on paper towel. Serve hot or cold, as is or in sandwiches.
Serves 3-4
NOTE: Eggplant may be substituted with zucchini squash.
Okra (BAMIYA)
by Azniv Charkoudian
1 pkg. frozen baby okra
2 med. onions, sliced
1½ cups consomme or broth
¼ cup tomato paste
12 dried apricots
juice of ½ lemon
salt to taste
Saute onions with very little shortening. Add consommé or broth, tomato paste, salt. Bring to boil. Add lemon juice and okra. Arrange apricots on top. Simmer for one hour.
Serves 4
Tasty eggplant (HAMOV PATLIJAN/Sempoog)
by Mona Talanian
1 lge. eggplant
juice of 1 lemon
2-3 tbsp. olive oil
salt, pepper to taste
desired amounts of following greens:
parsley, dill, onion, scallion and green pepper
Wrap eggplant in foil and place on grill or in oven. Cook until tender. Cut eggplant in half and scoop filling from shell into bowl. Add chopped greens, lemon juice, olive oil and mix.
This makes a good side dish with shish kebab and can be cooked outside on a grill. Serve hot (May be served cold as an appetizer.)
Serves 4
Leek stew (PRASSA)
by Naomi Johnson
3 huge leeks (or 6 medium), washed and cut 2" pieces
1 lge. onion
½ cup oil (olive oil or other)
¼ cup rice
1½ cups water
3 tbsp. lemon juice
salt to taste
Slice onion and sauté in oil for five minutes. Add leek to onion and sauté five minutes longer. Add water, bring to boil, then simmer for fifteen minutes. Add rice, bring to boil again. Simmer until rice is cooked.
May be served hot or cold.
Serves 4-6
Artichokes (ENGUINAR)
by Helen Merigian
4 pkgs. artichokes, frozen
2 lge. onions, sliced very thin
1 tsp. dried dill
1 tsp. parsley
1 lge. can tomato sauce
½ cup water
2 tbsp. lemon juice
salt, pepper to taste
Cook onions in water until soft, 5 to 10 minutes. Add remaining ingredients except artichokes. Simmer for 15 to 20 minutes. Add artichokes and cook until tender.
This may be served as an appetizer.
Serves 6-8
Squash (TUTUMOV GERAGOOR)
by Lucy Jansizian
2 sm. zucchini or summer squash
1 cup rice (washed)
¼ cup olive oil
4 oz. can tomato sauce
1 lge. onion (sliced)
½ tsp. salt
1 tsp. dry mint
dash of red pepper
In a large pot bring to boil 1 quart of water, add cut-up squash to boiling water and cook until tender, then remove and drain well.
Pour olive oil in a large skillet, add onions and sauté until tender, add squash and remaining ingredients along with one cup of hot water. Cover and cook slowly, about ½ hour.
Serves 4
Baked zucchini (TUTUM BOERAG)
by Nevart Kojian
6 zucchini, peeled and grated
6 eggs
2 cups grated Muenster cheese
1 cup flour
1 tsp. B. P.
1 bunch chopped parsley
¼ cup dill, fresh or dry, chopped
Sprinkle zucchini with salt and set aside one hour. Squeeze dry.
Mix all ingredients thoroughly. Pour into greased pan (9"x15") . Brush top with one beaten egg. Bake in 400F preheated oven for 35-40 minutes, until golden brown.
Serves 12
Zucchini fritters (DABGADZ TUTUM)
by Ruth Harotian
1 med. squash, ground fine or grated
2 eggs
¼ cup finely chopped parsley
2 tbs. dry mint, crumbled
½ cup flour
salt to taste
dash of black pepper
Beat all together with a fork until well blended. Put enough olive oil to cover bottom of frying pan. Drop by tablespoon into oil over medium heat. Brown on both sides. When done, put on paper towel to absorb oil. This also may be made with the pulp of the squash, when making dolma (stuffed squash)
Serves 4
Spinach with rice (SPANAGH GERAGOOR / Aghsk)
by Ruth Harotian
1 lb. spinach
1/3 cup rice
1 sm. onion
salt, pepper to taste
3 tbsp. tomato sauce
3 tbsp. shortening and butter combined (for frying)
Cut onion in small pieces and sauté until lightly brown. Break up spinach. wash and cover in a saucepan (no water). Cook just enough to soften, then add rice, tomato sauce, salt and pepper. Add water to cover spinach. Cook over medium heat until rice is cooked together with the spinach and has drawn the liquid.
A very good side dish.
Serves 4
Cabbage (LAHANA (Gaghamb)
by Peggy Soukiasian
1 med. cabbage, shredded
1 med. onion, diced
1 heaping tbsp. rice or cracked wheat
½ cup cooking oil
1½ tsp. tomato paste
½ tsp. blk. pepper
1 tsp. salt
½ cup water
½ tsp. sugar
½ lemon - juice
Sauté onions until golden brown. Add remaining ingredients, cover, bring to a boil, simmer 20-25 minutes, until rice Or wheat is tender.
Serves 4-6
Fried Cauliflower (DABGADZ KARNABEDE)
by Margaret Caribian
1 med. cauliflower, washed
½ tsp. salt
1 tbsp. lemon juice
1 lge. egg
1 cup flour
1 tsp. B.P.
pinch of garlic salt
salt, pepper to taste
Cut cauliflower into florets. Cook in water to cover, with salt and lemon juice. Drain and mash. Add remaining ingredients. Mixture will be sticky. Put 1 inch oil in large frying pan. Heat and drop this mixture with teaspoon into hot oil. Brown until golden.
Serves 4
Mixed vegetable dish (TURLU)
by Sophie Margosian
1 onion, diced
2 carrots, diced
1 potato, diced
1 cup eggplant, diced
½ cup zucchini, cut up
1 cup stringbeans
1 cup canned tomatoes
1/8 lb. butter or marg.
1 bouillon cube
2 tbsp. bulghour (cracked wheat)
½ cup water
salt to taste
Brown onions in butter, add water, bouillon cube, potatoes, bulghour and string beans. Cook over low heat for 5 minutes. Add carrots, eggplant, zucchini, tomatoes and salt. Cover and cook for 25 minutes.
Serves 6
Peas and tomato dish (BEZELYA GERAGOOR)
by Cora Soukiasian
1 can peas, drained
1 med. onion, chopped
½ cup canned tomatoes
¼ cup cooking oil
1 tsp. dill, fresh or dry
1 tsp. tomato paste
½ tsp. salt
dash of blk. pepper
Sauté onions in oil until golden brown. Add peas, tomatoes, tomato paste, salt, pepper and dill. Cover and bring to boil. Simmer for two (2) minutes.
Serves 4-6
Baked potato squares (TAPSIOV KEDNAKHNZOR POOHRI)
by Rose Terzian
10 med. potatoes, mashed
¼ lb. butter or margarine
1 med. onion, chopped fine
salt, pepper to taste
Fry chopped onion in melted butter until golden brown. Mix into mashed potatoes, adding salt and pepper to taste. Spread mixture in a buttered pan (9"x13"). Bake in 350F oven for 20 minutes.
Place under broiler for another 5 minutes until golden brown. Remove, let cool. Cut into desired squares.
Serves
Cold eggplant casserole (IMAM BAYELDI/Sempoog)
by Shirley Setian
½ cup veg. oil
1 lge. eggplant
1 lge. green pepper
3 med. onions, sliced in slivers
3 cloves garlic, minced
1 tsp salt
½ tsp. pepper
1 lqe. tomato, chopped
2 tbsp. dry parsley
1 tbsp. tomato paste
½ cup water
Peel eggplant and cut into ½" slices, lengthwise. Sprinkle with salt and let stand 1 hour. Blot with paper towels. Brush each slice thoroughly with vegetable oil and bake in 450F preheated oven until slightly softened and lightly browned (15-20 minutes). Lower oven to 375F. While salted eggplant is standing, heat oil and cook green peppers, onions, garlic, salt and pepper until vegetables are soft. Add chopped tomato and parsley and cook 2 or 5 more minutes. Arrange half of eggplant slices in a shallow baking pan or casserole dish (approximately 9"x13"). Spread vegetable mixture over eggplant, top with remainder of eggplant and pour tomato paste which has been mixed with water over all. Bake for ½ hour basting once.
Serves 4
Fried eggplant (DABCADZ PATLIJAN/Sempoog)
by Aroxy Aykanian
Wash one medium eggplant and peel skin as follows: with peeler, peel every other strip only. This prevents the eggplant from falling apart or losing its shape when cooked. Slice in thin circles. Sprinkle lightly with approximately ¼ teaspoon salt. Wrap slices in clean dish towel to absorb water.
Beat together 1 egg, 1 tbsp. flour and ¼ tsp. salt.
Heat ½ cup olive oil over medium heat in large frying pan. Dip eggplant slices into egg batter and arrange as many slices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oil and blot on paper towel. Serve hot or cold, as is or in sandwiches.
Serves 3-4
NOTE: Eggplant may be substituted with zucchini squash.
Okra (BAMIYA)
by Azniv Charkoudian
1 pkg. frozen baby okra
2 med. onions, sliced
1½ cups consomme or broth
¼ cup tomato paste
12 dried apricots
juice of ½ lemon
salt to taste
Saute onions with very little shortening. Add consommé or broth, tomato paste, salt. Bring to boil. Add lemon juice and okra. Arrange apricots on top. Simmer for one hour.
Serves 4
Tasty eggplant (HAMOV PATLIJAN/Sempoog)
by Mona Talanian
1 lge. eggplant
juice of 1 lemon
2-3 tbsp. olive oil
salt, pepper to taste
desired amounts of following greens:
parsley, dill, onion, scallion and green pepper
Wrap eggplant in foil and place on grill or in oven. Cook until tender. Cut eggplant in half and scoop filling from shell into bowl. Add chopped greens, lemon juice, olive oil and mix.
This makes a good side dish with shish kebab and can be cooked outside on a grill. Serve hot (May be served cold as an appetizer.)
Serves 4
Leek stew (PRASSA)
by Naomi Johnson
3 huge leeks (or 6 medium), washed and cut 2" pieces
1 lge. onion
½ cup oil (olive oil or other)
¼ cup rice
1½ cups water
3 tbsp. lemon juice
salt to taste
Slice onion and sauté in oil for five minutes. Add leek to onion and sauté five minutes longer. Add water, bring to boil, then simmer for fifteen minutes. Add rice, bring to boil again. Simmer until rice is cooked.
May be served hot or cold.
Serves 4-6
Artichokes (ENGUINAR)
by Helen Merigian
4 pkgs. artichokes, frozen
2 lge. onions, sliced very thin
1 tsp. dried dill
1 tsp. parsley
1 lge. can tomato sauce
½ cup water
2 tbsp. lemon juice
salt, pepper to taste
Cook onions in water until soft, 5 to 10 minutes. Add remaining ingredients except artichokes. Simmer for 15 to 20 minutes. Add artichokes and cook until tender.
This may be served as an appetizer.
Serves 6-8
Squash (TUTUMOV GERAGOOR)
by Lucy Jansizian
2 sm. zucchini or summer squash
1 cup rice (washed)
¼ cup olive oil
4 oz. can tomato sauce
1 lge. onion (sliced)
½ tsp. salt
1 tsp. dry mint
dash of red pepper
In a large pot bring to boil 1 quart of water, add cut-up squash to boiling water and cook until tender, then remove and drain well.
Pour olive oil in a large skillet, add onions and sauté until tender, add squash and remaining ingredients along with one cup of hot water. Cover and cook slowly, about ½ hour.
Serves 4
Baked zucchini (TUTUM BOERAG)
by Nevart Kojian
6 zucchini, peeled and grated
6 eggs
2 cups grated Muenster cheese
1 cup flour
1 tsp. B. P.
1 bunch chopped parsley
¼ cup dill, fresh or dry, chopped
Sprinkle zucchini with salt and set aside one hour. Squeeze dry.
Mix all ingredients thoroughly. Pour into greased pan (9"x15") . Brush top with one beaten egg. Bake in 400F preheated oven for 35-40 minutes, until golden brown.
Serves 12
Zucchini fritters (DABGADZ TUTUM)
by Ruth Harotian
1 med. squash, ground fine or grated
2 eggs
¼ cup finely chopped parsley
2 tbs. dry mint, crumbled
½ cup flour
salt to taste
dash of black pepper
Beat all together with a fork until well blended. Put enough olive oil to cover bottom of frying pan. Drop by tablespoon into oil over medium heat. Brown on both sides. When done, put on paper towel to absorb oil. This also may be made with the pulp of the squash, when making dolma (stuffed squash)
Serves 4
Spinach with rice (SPANAGH GERAGOOR / Aghsk)
by Ruth Harotian
1 lb. spinach
1/3 cup rice
1 sm. onion
salt, pepper to taste
3 tbsp. tomato sauce
3 tbsp. shortening and butter combined (for frying)
Cut onion in small pieces and sauté until lightly brown. Break up spinach. wash and cover in a saucepan (no water). Cook just enough to soften, then add rice, tomato sauce, salt and pepper. Add water to cover spinach. Cook over medium heat until rice is cooked together with the spinach and has drawn the liquid.
A very good side dish.
Serves 4
Cabbage (LAHANA (Gaghamb)
by Peggy Soukiasian
1 med. cabbage, shredded
1 med. onion, diced
1 heaping tbsp. rice or cracked wheat
½ cup cooking oil
1½ tsp. tomato paste
½ tsp. blk. pepper
1 tsp. salt
½ cup water
½ tsp. sugar
½ lemon - juice
Sauté onions until golden brown. Add remaining ingredients, cover, bring to a boil, simmer 20-25 minutes, until rice Or wheat is tender.
Serves 4-6
Fried Cauliflower (DABGADZ KARNABEDE)
by Margaret Caribian
1 med. cauliflower, washed
½ tsp. salt
1 tbsp. lemon juice
1 lge. egg
1 cup flour
1 tsp. B.P.
pinch of garlic salt
salt, pepper to taste
Cut cauliflower into florets. Cook in water to cover, with salt and lemon juice. Drain and mash. Add remaining ingredients. Mixture will be sticky. Put 1 inch oil in large frying pan. Heat and drop this mixture with teaspoon into hot oil. Brown until golden.
Serves 4
Mixed vegetable dish (TURLU)
by Sophie Margosian
1 onion, diced
2 carrots, diced
1 potato, diced
1 cup eggplant, diced
½ cup zucchini, cut up
1 cup stringbeans
1 cup canned tomatoes
1/8 lb. butter or marg.
1 bouillon cube
2 tbsp. bulghour (cracked wheat)
½ cup water
salt to taste
Brown onions in butter, add water, bouillon cube, potatoes, bulghour and string beans. Cook over low heat for 5 minutes. Add carrots, eggplant, zucchini, tomatoes and salt. Cover and cook for 25 minutes.
Serves 6
Peas and tomato dish (BEZELYA GERAGOOR)
by Cora Soukiasian
1 can peas, drained
1 med. onion, chopped
½ cup canned tomatoes
¼ cup cooking oil
1 tsp. dill, fresh or dry
1 tsp. tomato paste
½ tsp. salt
dash of blk. pepper
Sauté onions in oil until golden brown. Add peas, tomatoes, tomato paste, salt, pepper and dill. Cover and bring to boil. Simmer for two (2) minutes.
Serves 4-6
Baked potato squares (TAPSIOV KEDNAKHNZOR POOHRI)
by Rose Terzian
10 med. potatoes, mashed
¼ lb. butter or margarine
1 med. onion, chopped fine
salt, pepper to taste
Fry chopped onion in melted butter until golden brown. Mix into mashed potatoes, adding salt and pepper to taste. Spread mixture in a buttered pan (9"x13"). Bake in 350F oven for 20 minutes.
Place under broiler for another 5 minutes until golden brown. Remove, let cool. Cut into desired squares.
Serves
Thursday, March 5, 2009
pot roast soup
I came home today not feeling very well. I wanted someone to take care of me but I did not want to go to my Mom & Dad's house so I wouldn't get them sick ( although I did call and get sympathy from my Mom)I didn't feel well enough to really cook so I took the left overs from my pot roast dinner (meat veggies gravy) and put them all in a sauce pan. I added a can of beef broth, a handful of rice and simmered for about 20 minutes and served over homemade biscuits. ok. I feel better now.
My Best Pot Roast
To me- Pot roast is a comfort food. This is my best (after many many many....not so great) recipe:
Put 3-4 lb chuck roast in crock pot. Add 2 Mexican squash-cut in big chunks, 3 stalks celery cut in half or thirds, 1 bell pepper cut in chunks, 1 package Lipton Onion Soup mix, 1-2 cloves garlic-chopped. Pour 1 can Beef broth, cover and put on high for 2 hours then lower to low for 3 hours.
Turn off pot, remove liquid (most of it anyway) and put in little sauce pan. Mix 1 tbls cornstarch with 1/4 cup cold water and pour into beef stock. Bring to boiling while stirring and turn off heat when it's as thick as you like.
Stephanie hates cooked carrots so I leave them out but they do taste good when added.
I served this over mashed potatoes with corn on the side. YUM!
Put 3-4 lb chuck roast in crock pot. Add 2 Mexican squash-cut in big chunks, 3 stalks celery cut in half or thirds, 1 bell pepper cut in chunks, 1 package Lipton Onion Soup mix, 1-2 cloves garlic-chopped. Pour 1 can Beef broth, cover and put on high for 2 hours then lower to low for 3 hours.
Turn off pot, remove liquid (most of it anyway) and put in little sauce pan. Mix 1 tbls cornstarch with 1/4 cup cold water and pour into beef stock. Bring to boiling while stirring and turn off heat when it's as thick as you like.
Stephanie hates cooked carrots so I leave them out but they do taste good when added.
I served this over mashed potatoes with corn on the side. YUM!
Shrimp & Pasta
I created this recipe by accident! (Or necessity?) I was too tired to shop and luckily had everything in my kitchen. Not Armenian, but from my kitchen!
1-16 oz package gemelli pasta
½ small onion chopped
1 cup vegetable broth
1 bunch (?) asparagus- cut in 2" pcs
1 red bell pepper-big chop
1 lb large shrimp
1 lb cod filet-bite sized pcs
1 can cream of celery
1 clove garlic
Salt/pepper to taste
1 tsp cumin
Note: I used cooked shrimp and removed the tails. I also “butterflied” the cod so it wouldn’t be very thick. You can use any kind of pasta but this is better with a thicker variety pasta that holds together well.
Cook pasta al dente. While the pasta is cooking: saute onions in ¼ cup of the broth for about 3-4 minutes, then add the bell peppers and asparagus. When the veggies are done as crisp as you like (I only quick sautéed them because I like crisper veggies) add the fish. (If you are using raw shrimp-add at the same time.) After 2 minutes, add the shrimp, cream of celery, remaining broth and spices.
Toss in the pasta and serve with salad.
1-16 oz package gemelli pasta
½ small onion chopped
1 cup vegetable broth
1 bunch (?) asparagus- cut in 2" pcs
1 red bell pepper-big chop
1 lb large shrimp
1 lb cod filet-bite sized pcs
1 can cream of celery
1 clove garlic
Salt/pepper to taste
1 tsp cumin
Note: I used cooked shrimp and removed the tails. I also “butterflied” the cod so it wouldn’t be very thick. You can use any kind of pasta but this is better with a thicker variety pasta that holds together well.
Cook pasta al dente. While the pasta is cooking: saute onions in ¼ cup of the broth for about 3-4 minutes, then add the bell peppers and asparagus. When the veggies are done as crisp as you like (I only quick sautéed them because I like crisper veggies) add the fish. (If you are using raw shrimp-add at the same time.) After 2 minutes, add the shrimp, cream of celery, remaining broth and spices.
Toss in the pasta and serve with salad.
Wednesday, March 4, 2009
Gata (Pastry)
I found this at "SparkPeople user ARTEMISANOUSH"
This is one of my favorite pastries- not too sweet but full of flavor!
Ingredients
Dough:
1 package or 1 tablespoon dry yeast
1 cup sour cream
1 cup unsalted butter or margarine
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar
3 cups sifted all-purpose flour plus
1/2 cup flour for kneading
Filling:
1 cup butter or margarine, melted
2 cups sifted all-purpose flour
1-1/4 cups sugar
1/2 teaspoon vanilla
Glaze:
2 egg yolks, beaten
1 teaspoon yogurt
Directions
In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.)
Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.
Makes 24 pieces Preparation time: 30 minutes plus overnight refrigeration Cooking time: 20 to 30 minutes
Number of Servings: 24
This is one of my favorite pastries- not too sweet but full of flavor!
Ingredients
Dough:
1 package or 1 tablespoon dry yeast
1 cup sour cream
1 cup unsalted butter or margarine
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar
3 cups sifted all-purpose flour plus
1/2 cup flour for kneading
Filling:
1 cup butter or margarine, melted
2 cups sifted all-purpose flour
1-1/4 cups sugar
1/2 teaspoon vanilla
Glaze:
2 egg yolks, beaten
1 teaspoon yogurt
Directions
In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.)
Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.
Makes 24 pieces Preparation time: 30 minutes plus overnight refrigeration Cooking time: 20 to 30 minutes
Number of Servings: 24
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