Armenian Soup

Non - Vegetarian Recipes
Ingredients Quantity
Beef 450 gm
Rice 115 gm
Refined flour 1 tbsp
Butter 1 tbsp
Onions 115 gm
Eggs 2
Water 1.5 lt
Bay leaf 1
Thyme 1 spring
Salt and Pepper to taste
Parsley a little

Methods to Prepare:
  • Wash meat and cut in to fairly small peices
  • Pur into a sauce pan with cold water and teaspoon of salt. Bring to a boil
  • Cover and simmer for one hour, removing scum when it appears
  • Strain soup and return peices of meat to it together with washed rice
  • Add chopped onions fried lightly with butter, a spring of thyme, a bay leaf and salt and pepper to taste
  • Cook gently for 30 minutes, ocassionally stirring rice
  • Remove soup from stove. Add two egg yolks beaten in a little stock and mix well. The soup should be very thick
  • Serve with peices of meat and chopped parsley

Forshmak

Chicken Recipes
Ingredients Quantity
Cooked chicken 500 gm
Mashed potatoes 225 gm
Salted herring (filleted) 1
Sour cream 300 ml
Eggs 2
Onions 115 gm
Butter 2 tbsp
Breadcrumbs 1 tbsp
Tomato sauce as needed
Salt and Pepper to taste

Methods to Prepare:
  • Mince chicken meat and herring together
  • Combine with beaten eggs, sour cream and mashed potatoes
  • Chop anions and fry in half the butter
  • Add to mince mixture along with remaining butter, salt and butter
  • Pass through mincer once more
  • Butter a baking dish, put in mixture, sprinkle with breaccrumbs and bake in a moderate oven for 30 minutes
  • Serve with tomato sauce

Cabbage Dolmas

Beef Recipes
Ingredients Quantity
Cabbage 1/2 kg
Beaf mince 1/2 kg
Butter 50 gm
Pulao rice 50 gm
Parsley 1 bunch
Onions 115 gm
Salt and Pepper to taste
Stock 500 ml
Eggs 2

Methods to Prepare:
  • Mix mince beef with eggs, rice, chopped onions, salt and pepper
  • Loosen cabbage leaves and remove thick vein with a knife
  • Blanch leaves in boiling water till they become soft and pliable
  • Put meet stuff in centre of each cabbage leaf and fold neatly
  • Poach in stock to which butter has been added
  • Cook for a minimum of 20 minutes in stock. See that liquid is almost dried up when cooking ends

Lamb Kebab

Greek Recipes
Ingredients Quantity
Leg of lamb 1 kg
Tomatoes 250 gm
Capsicums 115 gm
Lime juice 1 lime
Salt and Pepper to taste
Skewers

Methods to Prepare:
  • Cut meat from leg of lamb into squares of about 2.5 cm and moisten with lemonm juice. Set aside for 2 - 3 hours
  • Deseed capsicum and cut into squares
  • Slice tomatoes
  • Thread meat, pepper and tomatoes alternately on to skewers
  • Sprinkle with salt and pepper
  • Grill under fierce heat and turn until all sides are cooked
  • Serve with rice

Chicken Risotto

Chicken Recipes
Ingredients Quantity
Cooked chicken (diced) 450 gm
Onions 115 gm
Garlic 1 flake
Mushrooms 115 gm
Chicken Stock 750 ml
Butter 30 gm
Rice 340 gm
Tomatos 250 gm
Carrots 115 gm
Celery 1 stock
Lean ham 30 gm
White wine (if available) 150 ml

Methods to Prepare:
  • Heat butter. Saute chopped onions, garlic, celery and chopped carrots
  • After five minutes, add chopped mushrooms and tomatos (peeled and cut into small pieces)
  • Allow to cook for 5 minutes
  • Stir in diced chicken, chopped ham and wine
  • Increase heat so that dish cooks fast for a couple of minutes
  • Add seasoning. Stir in stock
  • Cover pan and allow to cook slowly for 30 minutes
  • Add rice and cook using more chicken stock if neccesary for cooking rice
  • Finally stir in grated parmesan cheese and a generous amount of butter.

Berenjenas Salteadas (Aubergines Sautes)

Spain Recipes
Ingredients Quantity
Oil 150 ml
Onions 115 gm
Eggplants 1 kg
Stock 1 tbsp
Tomatoes 250 gm
Salt and Pepper to taste

Methods To Prepare:
  • Fry chopped onions
  • When golden brown add eggplants, sliced into large roundels
  • Simmer for 5 minutes. Add stock and blanched and pulped tomatos
  • Season and cover. Simmer slowly till done.

Stuben Kucken

Chicken Recipes
Ingredients Quantity
Spring
Chickens 2
Milk 250 ml
Bread 115 gm
Turnips 115 gm
Eggs 4
Bacon 60 gm
Butter 115 gm
Salt and pepper to taste

Methods to prepare:
  • Clean and truss chicken.
  • Remove liver. Chop and mix with Bread soaked in milk, finely chopped turnips, 2 whole eggs and 2 yolks.
  • Seaon with salt and pepper.
  • Cook mixture to a light brown in butter and stuff chicken with it.
  • Place a piece of bacon over each bird.
  • Tie with a string and roast for about 25 minutes at 175 degree celcius (350 degree Farenheit), basting frequently.

Fish Balls with Spinach

Fish Recipes
Ingredients Quantity
Fish 500 gm
Bread 15 gm
Refined flour 10 gm
Egg 1
Onions 15 gm
Milk 30 ml
Spinach 500 gm
Anchovies a few fillets
Breadcrumbs 20 gm
Salt and pepper and nutmug to taste
Butter 30 gm
Fat to fry

Methods to prepare:
  • Boil fish in bouillon.
  • Bone and skin. Mix with bread soaked in milk and squeezed.
  • Add finely chopped onions sauteed in a little butter.
  • Season with salt, pepper and nutmug.
  • Shape into rissoles.
  • Dip in flour, then in egg and breadcrumbs and deep fry.
  • Drain on absorbent paper and serve garnished with chopped spinach cooked in butter to which some chopped anchovy hass been added.

Chicken Moghlai

Chicken Recipes
Ingredients Quantity
Chicken 1
Onions 200 gm
Ginger 10 gm
Green coriander 1/2 bunch
Turmeric 1 tsp
Cinnamon 3 gm
Garlic 10 gm
Red Chillies (remove seeds) 15 gm
Curds 250 gm
Lime 1
Almonds or Cashewnuts 100 gm
Cardamom 3 gm
Cloves 3 gm
Bay Leaves
Fat 150 gm
Egg 1
Mawa (optional) 50 gm

Methods to prepare:
  • Clean, wash and cut chicken into small pieces.
  • Slice onions, brown them slightly and grind along with ginger, garlic, red chillies and turmeric.
  • Mix half the above masala with beaten curds and apply it to pieces of chicken.
  • Heat fat, add garam masala and fry remaining masala very well till it begins to separate from oil.
  • Add pieces of chicken and fry well till water from chicken also dries up.
  • Add sufficient water to cook chicken and while it is cooking, add half the chopped coriander leaves.
  • When chicken is cooked, add cashew nuts or almond paste and remove from fire. Add lime juice, mawa and before serving mix in beaten egg till it coagulates.
  • Serve hot garnished with the remaining chopped coriander leaves.

Achar Ghosht

Indian Recipes
Ingredients Quantity
Onions (chopped) 200 gm
Cumin 3 gm
Cardamom 2 gm
Cinnamon 2 gm
Cloves 2 gm
Peppercorns 2 gm
Onion Seeds (Kalongi) 2 gm
Fennel (saunf) 2 gm
Tomatoes 250 gm
Cubes of mutton with bones 1 kg
Salt to taste
Fenugreek Seeds 2 gm
Cumin (whole) 2 gm
Mustard Seeds 2 gm
Fat 50 gm

Methods to prepare:
  • Saute Onions in fat. Do not brown.
  • Add cumin. Then add cardamom, cinnamon, cloves, peppercorn (whole), onion seeds and then fennel, fenugreek and mustard seeds.
  • Add mutton and chopped tomatoes and cook on a slow fire with a little water till mutton is cooked and gravy is thick.

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