Text 30208, 110 rader
Skriven 2012-10-07 16:41:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 1
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The Middle Eastern and nearby cuisines tend to add a little cinnamon
to their savory dishes more than we do...

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     Title: Armenian Mussels With Rice (Midia Pilaf)
Categories: Armenian, Mussels, Rice
  Servings: 10

     10 md onions, chopped fine
      2 c  rice
      2 c  olive oil
      1 c  currants
    3/4 c  pignoli nuts
      4 c  canned mussels
           salt, pepper
           dill, cinnamon

Add water to broth to make 4 cups liquid. Saute onions in olive oil,
add rice and stir. Add mussels, liquid and seasonings. Squeeze  1/2
lemon over all and cook. Brown pine nuts in a little butter until
slightly softened. when rice is cooked, add pine nuts and currants
and cook 5 minutes more. 

NOTE: 1 can of mussels with shells may be substituted for 1 cup of
canned mussels. These shells should be cooked by placing on top of
the filling. After cooking, they may be inserted into the filling or
filled individually and arranged around mound of filling which will
be leftover. 

By: Nevart Kojian
Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973
From: Adventures in Armenian Cooking - Armeniapedia.org

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     Title: Armenian Layered Garbanzo Bean Pate (Topik)
Categories: Armenian, Beans
  Servings: 9

    2/3 c  dried Zante currants
    1/4 c  mild olive oil
      4 c  chopped white onions
      1 ts cinnamon, plus more for
           sprinkling the pate
    3/4 ts ground allspice
    1/2 c  toasted pine nuts
      3 c  canned garbanzo beans
      3 TB tahini paste, room
           temperature, well stirred
      2 TB fresh lemon juice
      2 md yellow-fleshed potatoes,
           -peeled and boiled
           Salt

Place the currants in a medium bowl, add boiling water to a level
one-half inch above the currants and let them stand for 30 minutes.
Drain and reserve the soaking liquid. 

In a large skillet, heat the oil over medium-high heat. Add onions
and cook, stirring, until they begin to soften, about 7 minutes.
Reduce heat to medium-low and continue cooking, stirring occasion-
ally, until onions are soft and very lightly browned, about 15 to 20
minutes, adding 2 to 3 tablespoons of the currant soaking liquid
when onions begin to look dry. Add the currants and another 2 to 3
tablespoons of their soaking liquid and cook for 5 more minutes,
stirring. Stir in the cinnamon and allspice and cook for 2 more
minutes. Remove from heat and let the mixture cool to room
temperature. Stir in the pine nuts. 

In a food processor, puree the garbanzo beans in 2 batches with the
tahini, lemon juice and 4 to 5 tablespoons of the bean liquid until
very smooth. Scrape the mixture into a large bowl. Mash the potatoes
until smooth with a potato masher or pass through a ricer. Stir the
mashed potatoes into the pureed mixture and mix thoroughly. Season
with salt. 

Line an 8-inch square baking pan with plastic wrap, leaving 4 to 5
inches of overhang on all sides. Wet your hands with cold water and
use them to spread half of the garbanzo mixture evenly on the
bottom. Spread the onion mixture evenly on top; it will be a rather
thick layer. With wet hands, spread the other half of the garbanzo
mixture on top of that. Fold in the overhang to enclose the pate.
Weight the pate with a small cast-iron skillet, a plate topped with
two 16-ounce cans or something of similar weight, and refrigerate
for 2 to 3 hours. 

To serve, bring the pate to room temperature, invert it onto a
serving plate and remove the plastic wrap. Sprinkle the top lightly
with cinnamon (you can do this decoratively through a doily). Cut
into 9 squares.

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973
From: Adventures in Armenian Cooking - Armeniapedia.org

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Cheers

YK Jim


... A cook should use the spices and the proportions (s)he prefers.

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