THE ART OF ARMENIAN & MIDDLE EASTERN COOKING - 304018872968391
Lentil and bulghur kofteh, liver with onions and peppers, yogurt drink with mint and pickled vegetables.
1) Lentil and bulghur kofteh
1 cup fine bulghur
1 cup red lentils
1 medium onion
50 g butter
Dehydrated soup (1 packet)
Spices of your choice (a pinch of cumin is recommended)
salt and seasonings to taste
Cut the onions and leeks finely, fry in butter, add the lentils, spices, seasonings, dehydrated broth, also the bulghur and then mix.
Add 3 cups of hot water. Cook until the lentils are soft, adding water if necessary.
Can be served hot or cold. If serving cold, let it cool and make kofteh in the palm of your hand and serve with tomato and onion salad.
2) Liver with onions and peppers
1 / 2 kilo beef liver
1 large onion
2 jalapeno peppers
butter and flour (as required)
salt and seasonings
Cut the liver into medium-sized cubes (remove the hard skin)
Cover them with flour and brown in the butter. (Place them in the butter a few portions at a time for crispness).
Add the finely chopped onions and leeks. Add the peppers cut in strips. Add the seasonings. Mix while cooking until cooked through.
3) Taan (yogurt drink with mint)
1 cup dense yogurt (Greek yogurt)
1 cup water
Dilute the yogurt with water and serve with ice and dried mint.
Optional: Place the yogurt and water in a blender to get a more consistent and refreshing taste.
Peppers, fennel, carrots, cauliflower, cucumbers, onions.
1 liter of pickling vinegar
1 liter of water
Leave the peppers whole but cut all the rest of the vegetables into chunky sizes. Boil them in pickling vinegar and water until tender but firm.
Store in jars in the refrigerator and use them as and when needed. Ideal served with meat.