Cumin Meatballs (Cuminov Kufta)
From Secrets of Cooking Armenian/Lebanese/Persian
•
1 pound ground lamb or
beef
•
1 large egg
•
1/4 cup dry bread
crumbs
•
3 to 5 cloves garlic,
crushed
•
1/2 teaspoon cumin
•
Salt and freshly
ground pepper to taste
•
2 T. vegetable oil
Tomato Sauce:
•
1 T. tomato paste
•
2 T. lemon juice
•
1/4 tsp. garlic powder
•
Salt and freshly
ground peper to taste
1. Mix meat, egg, bread crumbs, garlic, cumin, salt and pepper.
Divide into 20 equal-size balls. Roll each ball into egg shape. Set
aside.
2. Heat oil in a large skillet over medium-heat. Add meatballs, brown
on all sides. Remove from skillet, and set aside. Drain skillet.
3. Pour 3/4 cup water into a
measuring cup. (The bigger kind that measures liquid.) Add tomato
paste, lemon juice, garlic powder, salt and pepper and then stir together. Pour
into skillet. Bring to a boil, reduce heat to medium, cook 5 minutes.
Return meat to skillet and cook just until heated through.
Armenian Turkey Fasulia (Green Beans and
Ground Turkey)
From "The
ORULLIAN FAMILY Armenian American Cookbook."
-1 lb. ground turkey
-1 onion,
sliced
-1-2 cloves garlic,
minced
-2 lbs. fresh green
beans
-1 14.5-oz. can
tomatoes, diced
-1 (6-oz.) can tomato
paste
-1/2 c. water
-2-3 tsp. allspice
-salt and pepper to
taste
-1 T. sugar
Saute meat in large
pot, stirring to break up pieces.
Add onions and garlic
to meat and cook together for a few minutes. Season to taste with salt,
pepper and allspice.
Stir green beans into
meat mixture, and cook over medium heat, sturiing occasionally. Keep pan
covered when not stirring. Cook about 10 minutes.
Add tomatoes, tomato
paste, water, and sugar to pot and cook about 30 minutes, keeping pot covered.
Armenian Rice Pilaf
-1 1/2 cups water
-1 cup white, long
grain rice
-1 heaping teaspoon
chicken bouillon
-1/2 cup vermicelli,
broken in little pieces
-1 1/2 T. unsalted
butter
Heat butter in
saucepan until frothy. Add vermicelli; saute until golden. (It's easy to burn
so watch this closely.) Add rice, stir. Add water. Add chicken bouillon, stir
to mix. Bring to boil and then turn down to simmer. Cover and cook for 16
minutes on low or until done.
Armenian Potato and
Meat Bake (KEDNAKUNTZOROV MEES)
From Secrets of Cooking Armenian/Lebanese/Persian
•
1 pound potatoes
•
1 pound ground beef, lamb, or turkey (I used
turkey)
•
1/4 cup freshly chopped parsley
•
Dash Paprika
•
Dash Cayenne
•
Kosher Salt to taste
•
1/4 cup bread crumbs
•
1 small onion, finely chopped
•
1 green pepper seeded and sliced
•
1 medium tomato, sliced
•
3 T. tomato paste
•
2 T. olive oil
1. Preheat oven to 400
Degrees F. Wash, peel, and cut potatoes into 2-inch pieces.
2. In a bowl mix
together meat, parsley, spices, bread crumbs, and onion. Shape into
2-inch size pieces, (same as potatoes.) Place in heatproof dish,
alternately with potatoes.
3. Arrange pepper
slices and tomatoes over meat.
4. Mix together tomato
paste, 1 cup water, oil, salt and pepper. Pour over potatoes and
meat. Bake in preheated oven for 45 minutes to 1 hour.
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