num_pages: 496
description: &lt;!--[if gte mso 9]&gt; Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 &lt;![endif]--&gt;&lt;!--[if gte mso 9]&gt; &lt;![endif]--&gt; &lt;!-- /* Font Definitions */ @font-face {"Cambria Math"; 4 5 3 5 4 6 3 2 4; 1107304683 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal { ""; "Times New Roman","serif"; "Times New Roman";} .MsoChpDefault { } @page Section1 { 11.0in; 1.0in 1.0in 1.0in; } div.Section1 {} --&gt; &lt;!--[if gte mso 10]&gt; /* Style Definitions */ table.MsoNormalTable {"Table Normal"; ""; 5.4pt 0in 5.4pt; "Calibri","sans-serif"; "Times New Roman"; "Times New Roman"; } &lt;![endif]--&gt; You will find all the classics in The Cuisine of Armenia : dolma, sarma, keufteh, shish kebab, boereg, lahmajoon, lavash, pideh, choereg, gatah, baklava, bourma, tel kadayif, kurabia , and many more. The hundreds of recipes in this definitive volume, which range from traditional favorites to exciting innovations, include Red Pepper and Walnut Dip with Pomegranate ( Muhammara ); Grapevine Leaves Stuffed with Lentils, Bulghur, Dried Fruit, and Fresh Herbs; Mussels Stuffed with Rice, Pine Nuts, and Currants; Phyllo Pastry Boereg s with Cheese, Spinach-Cheese, or Meat Filling; Dumpling Soup in Yogurt or Tomato Broth ( Mantabour ); Lamb Soup with Potatoes, Apples, Quinces, and Fresh Herbs ( Shoushin Bozbash ); Tabbouleh ; Basterma or Soudjuk with Eggs; Fish Kebabs Served with Grilled Peppers, Tomatoes, Onions, and Lemon Sauce; Fried Fish with Oranges, Black Olives, and Mint; Oysters in Tomato-Wine Sauce; Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Chicken in White Sauce with Mushrooms, Tarragon, and Walnuts; Roast Turkey with Cinnamon-Glazed Apples; Partridges on a Spit with Grilled Tomatoes and Green Peppers; Roast Rack of Lamb with Rice or Bulghur Stuffing; Broiled Skewered Pork with Pomegranate Syrup; Moussaka with Eggplant, Zucchini, Pumpkin, or Potato; Artichokes Stuffed with Ground Lamb and Pine Nuts (served over Saffron Rice Pilaf ); Harput Keufteh ; Keufteh in Yogurt Sauce with Sautéed Onions and Mint; Baked Pork and Bulghur Keufteh with Beef Filling (served with Dried Apricot Soup); Eggplants, Green Peppers, Tomatoes, Apples, and Quinces Stuffed with Meat ( Echmiadzin Dolma ); Melon Dolma (Cantaloupe Stuffed with Ground Meat, Rice, Pine Nuts, and Currants); Rice Pilaf with Flaming Apples and Quinces, Nuts, and Dried Fruits ( Ararat Pilaf ); Baked Noodles, Spinach, and Cheese with Garlic Yogurt Sauce; Asparagus Fritters; Green Beans in Walnut Sauce; Braised Leeks with Tomato and Dill; Fried Eggplant and Tomato Slices with Garlic Yogurt Sauce; Eggplant with Pomegranate Sauce and Pistachios; Baked Pumpkin Stuffed with Rice, Raisins, Prunes, and Apple; Homemade Pomegranate Syrup or Molasses; Yogurt Cream (one of the author’s own creations and a delicious low-calorie alternative to sweetened whipped cream); Phyllo Pastry Triangles with Apple and Nut Filling; Tel Kadayif with Cheese or Cream Filling; Yogurt Lemon Cake; Kurabia with Walnut-Cinnamon Filling; Quince or Apricot Paste; and Armenian Cherry Brandy.
language: English
title: The Cuisine of Armenia
titlecomplete: The Cuisine of Armenia
genres: Cooking, Cookbooks, Food
ratings_count: 39
publisher: The Siamanto Press