Adventures in Armenian Cooking

This collection of 200 recipes was originally published in 1973 bySt. Gregory's Armenian Apostolic Churchof Indian Orchard, Massachusetts as a fund raiser.

Introduction

ABOUR (Soups)

AGHTZAN (Salads)

MEES, TSOUG YEV HAV (Meat, Fish and Fowl)

ARANTS MEESI GERAGOORNER (Meatless Dishes) [Vegetarian]

PAHNJAREGHENOV MEES (Vegetables with Meat)

PAHNJAREGHEN (Vegetables)

PILAF

HATZ (Breads)

ANOUSHEGHEN (Desserts)

MISCELLANEOUS

ABBREVIATIONS

GLOSSARY

Helpful Hints

Complete list of recipes on one page Sponsored Link:PREPAID PHONE CARDSNote from Webmaster. These recipes all use the English (American) system ofmeasurement, as opposed to metric. So below is a link to a site which will help youconvert. If you want to buy a normal Armenian cookbook, you can buy one on-line byclickinghere.Convert US weights to metric

INTRODUCTION

THE COOKBOOK COMMITTEEChairmanShirley SetianCo-ChairmanLiz SetianRecipe CommitteeAnn MerigianHelen MeregianMary GaribianGlossaryNaomi JohnsonCover IllustrationsDonald ForgueHelpful HintsMargaret GaribianThanks to all who contributed their recipes to this cookbook; especially to thosetalented cooks who have always cooked "achkee chahp" (by the eye) and took the timeto measure and test their recipes before submitting them.Thanks also to the many typists, proofreaders and aides who helped in the manymiscellaneous jobs that were necessary in compiling this cookbook.All proceeds from the sale of this cookbook will benefit St. Gregory's ArmenianApostolic Church of Indian Orchard, Massachusetts.1973There is a wonderful touch of many Near Eastern cultures intermingled with Armeniancooking.An Armenian cookbook would not be complete without acknowledging the influence,throughout the years, of Greek, Turkish, Syrian, Persian and Arabic neighbors.Although the origin is not always clear, there is no doubt about the excitement,

warmth and good taste to be found in Armenian cooking.[Map of where in Historic Armenia all of the recipe contributors are from.]DedicationThis book is dedicated to all who enjoy the delights of cooking; with specialappreciation to the Armenian women who have passed their treasured recipes downthrough the generations. Although some of the recipes have been adapted to usingmodern ingredients and methods, the spirit of traditional Armenian cooking has beenkept. We hope the good feelings Armenian Cooking has given us, is passed on to youthrough this book.THE FOLLOWING RECIPES MAY ALSO BE USED AS APPETIZERSSALADS: Fassoulia Plaki, Fassoulia Piaz, Tabouleh Salata, Fassoulia SalataMEATS: Kharpet Porov Kufta, Lahmajoon, Kherna, Patlijan Kufta, Meat BoeragVEGETABLES: Irnan Bayeldi, Hamov Patlijan, Engtiinar, Dapkadz KarnabedeMEATLESS DISHES: Sou-Boerag 58BREADS - In the Armenian tradition, the many varieties of breads are used withcheeses, olives, etc.as appetizers. The following three recipes are for breads withcheese filling: Tapsi Banir Boerag, Banir Boerag, Peynirlee

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This page added December, 1997