Hawawshy

(from Fifi's Deli)

This means 'spiced mince meat and bread'. This snack has different names throughout the countries in the Mediterranean, but I prefer the name, Hawawshy. This snack is perfect for picnics or banquet.

Ingredients:

1 Kg Beef Mince
1 Medium Yellow/Spanish Onion (Finely Chopped)
1 Green Bell Pepper (Finely Chopped)
1 Tomato (Diced into small pieces)
1 Bunch of Cilantro (Chopped)
8 Medium Sized Pita Bread
1/4 Cup Olive Oil or Rice Bran Oil for brushing the bread

Spices:

Approximately one tablespoon of each

Cinnamon (2 dried sticks)
Nutmeg (1/4 of a ball, because it is very strong)
Sweet Pepper(Allspice)
Cloves
Coriander
3 Bay Leaves
Cardamom

.Put all the ingredients, in a small pan and stir until fragrant.
.Afterwards, put it in a grinder to ground the spices.
.Take one heaped tablespoon from the mixture, and keep the rest in a sealed jar.

Method:

1. Combine the spices, vegetables and meat. Mix throughly together by hand, with a little bit of salt and pepper to season.

2. Open the pita bread, to form a pocket. Stuff the pita bread pockets, with the meat mixture.

3. Brush the pita bread with olive oil, and wrap them with foil.

4. Put the pockets, on a tray, into the oven with a temperature of 220 C, for up to 40 minutes.

5. Serve with a simple green salad

Julia Child's Turkey Orloff

For Champaign-Taste's Julia Child Challenge, I fixed Turkey Orloff, described in Julia Child & Company as

Turkey breast scallopini gratinéed with mushrooms, onion, rice, and cheese.

This recipe serves 8. (I halved it for my experiment.)

1/4 c. plain raw white rice
1-1/2 sticks butter
1 egg + 2 egg yolks
1/2 lb. fresh mushrooms
handful fresh parsley (enough to make 3 T. minced)
1/2 t. tarragon
pepper
12 or more turkey breast slices
1 T. vegetable oil (I used olive oil)
3 cups hot turkey or chicken stock
1/2 c. low-fat cottage cheese
1 c. lightly pressed down coarsely grated mozzarella cheese

Rice and onion soubise

Preheat oven to 325 deg. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve.


Chop onions roughly, and then mince in food processor. Melt 4 T. butter in a baking dish, stir in the onions, the drained rice, and 1/4 t. salt, mixing well to coat with the butter; cover the dish and bake for 1 hour, stirring up once or twice until the rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct seasoning.

Mushroom Duxelles


While rice and onoin soubise is cooking , trim and wash mushrooms. Chop into tiny pieces in the food processor, and remove. Mince the parsley in processor afterward. By handfuls, either twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of the juices as possible. Saute the mushrooms in 2 T. butter stirring and tossing until mushroom pieces begin to separate—5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest.

Preparing the Turkey Scallopini

Pound the slices between 2 sheets of waxed paper (I used Glad Press & Seal) to expand them about double, and thin them down to half.

Salt and pepper the slices lightly, dredge in flour and shake off excess, saute for about a minute on each side in 1 T. of oil and 2 T butter (more if needed), just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.

The gratenéing sauce

Make a turkey velouté sauce as follows. Melt 4 T. butter over moderate heat; blend in flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remover from heat and, when this roux stops bubbling, pour in 2 cups of hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring and boiling slowly for 2 minutes.

In the food processor or an electric blender, puree the egg yolks with the cottage cheese. Beat the hot sauce into the cheese mixture

Assembling the dish

Butter the inside of the dish, and spread a thin layer of sauce in bottom of dish. Make a neat and slightly overlapping patttern of the turkey slices down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the mozzarella cheese on top.

Bake approximately 25 minutes in 400-degree oven.

Should be served promptly

the Passing of Sumbat Lapajian

The following is from the Wednesday, July 21st edition of the Asbarez newspaper:



LA CRESCENTA—The Western Prelacy of the Armenian Apostolic Church announced that funeral services for the late Archbishop Sumbat Lapajian, who passed away on July 17, will take place Monday, July 26 at the Holy Cross Cathedral in Montebello.

Western Prelate Archbishop Moushegh Mardirossian will celebrate Divine Liturgy at 10:30 a.m., and will conduct the Extreme Unction at 11 a.m.

By the authority of His Holiness Aram I, Catholicos of the Great House of Cilcia, and per the wishes of the late Archbishop, the burial will take place in the courtyard of Holy Cross Cathedral.

The viewing will be held on Sunday, July 25, from 5 to 9 p.m., with the wake service set to begin at 7:30 p.m.

An ad hoc memorial committee has been formed to oversee the details and arrangements of the funeral. The committee is headed by the Prelate and includes Archbishop Yeprem Tabakian, Very Rev. Muron Aznikian, Rev. Ashod Kambourian, Khajag Dikijian, Levon Kirakosian, and Dr. Hagop Dikranian.

In memory of the late Archbishop, the “Holy Cross Archbishop Sumbat Lapajian Memorial Fund” will be established, proceeds of which will be allocated to the new clergy preparation program of the Western Prelacy.
On the morning of July 17, one of the eldest members of the Catholicosate Brotherhood and the first Western Prelate Archbishop Sumbat Lapajian passed away at Ararat Home in Mission Hills. The Catholicosate of Cilicia and the Western Prelacy mourn the loss of Archbishop Lapajian, who leaves behind a legacy of over four decades of devoted service within the Western prelacy.

Archbishop Lapajian was born in Beirut in 1927 with the baptismal name Setrag. Having lost his parents at a very early age, he was sent to the Danish “Birds’ Nest” orphanage under the directorship of Maria Jacobson, who cared for him as a nurturing mother and for whom he had deep admiration and respect. From early adulthood on, Archbishop Lapajian’s life was one of service. He belonged to the first generation of post-Genocide youth for whom orphanhood and self-education were the way of life.

In 1941, he graduated from Junior High. During the Second World War, at the age of 14, he was forced to work to earn a living. He worked with the British Army in Lebanon for almost six years as a typist and telephone operator, and at the same time devoted himself to self-education.

In 1948, he was accepted into the Seminary of the Armenian Catholicossate in Antelias by His Holiness Karekin I (Hovsepiantz). He studied there until 1952, and in 1953 he served as a deacon in the Armenian section of the Holy Sepulcher Cathedral in Jerusalem.

From 1954 to 1958, he held teaching posts in Armenian schools in Jordan and Lebanon. In 1956, along with his teaching, he entered Haigazian University as a full-time student and graduated from the sophomore class in 1958.
Also in 1958, during the tenure of His Holiness Catholicos Zareh I, he was ordained a celibate priest by Archbishop Ardak Manougian at St. Gregory the Illuminator Mother Cathedral in Antelias, Lebanon on July 13, the Feast of Transfiguration.

Father Lapajian continued his studies in theology and philosophy through a combined curriculum at Haigazian University and the Near East School of Theology, and graduated from Haigazian in 1960 with a Bachelor of Arts degree in Theology. In Antelias, Father Lapajian resumed the duties as Dean of the Seminary, and became the Secretary to the Catholicos.

In January 1961 he was appointed pastor of the Holy Cross Armenian Apostolic Church of Los Angeles, a position he held until the time of his election as Prelate of the Western United States on June 2, 1973.

In March of 1961, he was ordained a Vartabed by Archbishop Hrant Khatchadourian. His academic thesis was “The Spiritual Life in Armenia During the First Five Centuries”, a thorough study of the religious life of that era.

From mid-1961 to 1963, he also assumed the pastorate of Holy Martyrs Church in Encino, during which time he played an important role in the building of the new church.

In May of 1963, he participated in the election of Caltholicos Khoren I as a representative from the United States.

During the academic year 1963-1964, he taught classical and modern Armenian in the Department of Armenian studies at UCLA. He also established a bilingual Radio Sermon Hour which aired on Sundays from 1963 to 1968, and which was widely received by the Los Angeles Armenian community.

In 1965, he blessed the groundbreaking of Armenian Mesrobian School in Pico Rivera, and actively participated in the educational and administrative progress of the school.

In 1965 he was ordained Supreme Vartabed by H.H. Catholicos Khoren I in Antelias, and in 1966 he was appointed Assistant Prelate of California.

On June 2, 1973, the first Representatives Assembly of the Western Prelacy elected him Prelate of the Western Prelacy of the Armenian Apostolic Church of America.

On June 2, 1974, the Feast of Pentecost, he was ordained a bishop by H.H. Catholicos Khoren I at St. Gregory the Illuminator Mother Cathedral in Antelias, Lebanon.

During his tenure as Prelate of the Western States (June 1973 – September 1977), St. Mary’s parish and day school were established in Glendale (later the day school was named after its benefactors Mr. & Mrs. Vahan & Anoush Chamlian), the parish in Orange County was established (later named Forty Martyrs Armenian Apostolic Church), and he consecrated the foundation of what became St. Garabed Church in Hollywood. The building of the church was almost completed during his tenure. Today, these three churches are flourishing parishes in Southern California. Again, during this period, the Armenian community of California generously contributed half a million dollars to help the victims of Lebanon’s civil war.

On April 4, 1981, Catholicos Khoren I honored him with the title of Archbishop.

From 1978-1985, he was the instructor of Religion and Ethics at Mesrobian and Rose & Alex Pilibos Armenian Schools, as well as Pastor at Holy Cross and St. Garabed Churches.

From 1986-1990, he was the Chairman of the Religious Council of the Western Prelacy.

In 1985, he assumed the duties of Dean at Holy Cross Cathedral in Montebello, a position he held until 1994.

In January 1994, he officially retired from administrative duties but continued his voluntary ministry, especially to the parish community of Holy Cross Cathedral.

In recent years his health began to deteriorate, however he continued to serve to the best of his ability. In 1998, the 40th anniversary of his service within the Western Prelacy was celebrated, and the commemorative book published on this occasion serves as a beautiful reminder of his remarkable life of service.

The GREATEST Mac & Cheese!

I know everyone has the BEST recipe for Mac & Cheese but I really have come up with the best! I made this last night for our neighbor's Halloween party and it was gone in 20 minutes!

1 16 oz box of penne (or cavatappi)
8 slices bacon
1 large shallot, finely chopped
2 tbs butter
1/4 c flour
2 1/2 c milk
1 can cream of celery (or mushroom) soup--(mix into milk)
3 c shredded cheese (I like a mix of sharp cheeses like Gruyere and cheddar. You can also use prepared shredded cheese mixes)
2 tbs prepared basil pesto
1 1/2 c grape tomatoes-halved*
1/3 c fine breadcrumbs

• Pre heat oven to 400 degrees
• Coat baking pan (lasagna size) with cooking spray
• Cook pasta according to directions, drain and return to pot
• Meanwhile, cook bacon in a large skillet, until crispy, drain on towels
• In same skillet, melt butter, then sauté shallots 1-2 minutes.
• Add flour and whisk continuously until smooth, then slowly add milk whisking constantly while cooking 3-5 minutes until bubbly. Add cheese and whisk until smooth.
• Stir cheese into pasta. Crumble 6 slices of bacon and add to pasta with the tomatoes and pesto
• Pour into baking dish and crumble remaining bacon on top. Sprinkle with bread crumbs and bake until golden no more than 15 minutes.

*If you don't have grape tomatoes on hand, use a small can of diced tomatoes.
You can add 2 cups of cut up left over chicken or ham for a one dish dinner. You can subsitute 1 chopped red bell pepper instead of the tomatoes. (Saute with the onion before adding to pasta)

Tan Abour

Tahnabour is a traditional soup served in most regions of Armenia. It is a light soup said to aid digestion and often fed to those ill with a sick stomach.

This is one of my favorite comforts. "Tan abour" literally translates to "yogurt soup"

My sister's mother in law-Zena- made the best Tahn Abour. I t was delicious hot or cold!!

1cup barley
5-6 cups water
1 medium yellow onion, chopped
½ cube butter
1-quart (or more to taste) plain yogurt
1 beaten egg
½ to 1 cup chopped mint, cilantro or dill-depending on taste


Rinse barley until clean. Put barley and the water in a large soup pot and bring to a boil. Continue to boil, until the barley is fully cooked.In the meantime, sauté the onion in the butter until a golden brown.After the barley has cooked, whip the yogurt (by spoon) and slowly pour into boiling water/barley mix, making sure the water is continuously boiling. (Adding it quickly can curdle the yogurt causing it to separate). When the yogurt is mixed in, add the sautéed onion. Simmer for a few minutes, and then add the herbs. Turn off heat. Add salt to taste.
This soup is delicious warm and just as delicious (I like it better!) served cold.

Cheesy Roasted Potatoes

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)

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