By Ed George

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Extra resources for Armenian Cuisine Hye2K Edition, George Family Recipes for the Next Generation

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Combine dry milk with fresh milk 2. Heat mixture until very hot - do not boil 3. Allow mixture to cool to lukewarm (125°F) 4. Stir in starter madzoon 5. Pour into a heavy bowl and cover with a plate. 6. Wrap bowl in a heavy towel and set in a warm place for 6 to 8 hours. 7. Chill several hours before serving. Notes Starter madzoon may be from a previous batch or any commercial yoghurt with active cultures. Dannon plain yoghurt works well. Top of page Kamvadz Madzoon Drained Yoghurt For recipes requiring thickened yoghurt, place madzoon in a fine strainer over a deep bowl for 2-4 hours to drain excess whey.

Armenians typically fry it with eggs at breakfast. Soujouk contains lots of spice and garlic, and it takes several days to cure, so plan accordingly. It is best prepared during dry winter days because the summer heat can spoil the meat before it cures. Ingredients 1 pound ground beef 1 pound ground lamb 2 teaspoonssalt 1 teaspoon Middle Eastern spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cloves garlic, minced or pressed 1 pair knee high stockings with the foot section cut off and knotted (cheese cloth also works) Preparation 1.

Meats & Main Courses . . Previous | Contents | Next Shish Kebab Shampouri Khorovadz, Shashlik Barbecued Lamb on a Skewer Grill or Broiler Serves 4-6 Probably the most popular Armenian dish, Real shish kebab is made only with lamb. Tomatoes are placed on separate skewers to prevent overcooking. Ingredients 2 - 2 1/2 pounds 1/2 cup 2 Tablespoons 1 Tablespoon 1 Tablespoon 1/2 teaspoon 1 Tablespoon 2 cloves 2 large 2 4 small boned leg of lamb or shoulder olive oil lemon juice light soy sauce tomato paste oregano fresh mint, chopped garlic, crushed onions green bell peppers tomatoes melted butter Preparation 1.

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Armenian Cuisine Hye2K Edition, George Family Recipes for the Next Generation by Ed George

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