Text 30209, 106 rader
Skriven 2012-10-07 16:42:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 2
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     Title: Armenian Savory Lamb Or Beef (Tass Kebab)
Categories: Armenian, Lamb, Beef
  Servings: 6

      2 lb leg of lamb, boned and
           trimmed (use top part or
           stewing beef)
      1    tomato, skinned
    1/2 ts ground cinnamon
      4 oz corn oil
      1 ts white pepper
    1/2 ts fresh thyme
      4 oz dry white wine
  1 1/2 c  bone stock
      1    bay leaf
      1 ts garlic salt
    1/2 ts ground cloves
      2    scallions

Cut trimmed meat into pieces the size of a walnut. Put in a 4-quart
saucepan with shallots, seasoning, herbs and spices. 

Mix well to marinate in a cool place for 2-3 hours. Heat oil and add
to saucepan. Saute contents for 5 minutes, shaking pan all the time.
Add tomatoes and wine. Cover tightly and cook over low heat for 4
hours. Serve with pilaf. 

By: Sonia Arakelian
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 Eggplant, Cheese, And Ground Meat Casserole
Categories: Armenian, Casseroles, Groundmeat, Beef, Lamb
  Servings: 8

      3 md size eggplants
      1 c  butter or marg. divided
      3 lg onions, finely chopped
      2 lb ground beef or lamb
      3 TB tomato paste
    1/2 c  dry red wine
    1/2 c  chopped parsley
    1/4 ts cinnamon
           salt, pepper
      6 TB flour
      1 qt milk
      4    eggs, beaten until frothy
           nutmeg
      2 c  ricotta cheese
      1 c  fine bread crumbs
      1 c  freshly grated parmesan
           cheese 

(MEESOV PATLIJAN/SEMPOOC BANIR TAVA)

Peel eggplants and slice  1/2" thick. Brown slices quickly in a
larger heavy skillet in four tablespoons butter (more as needed).
Set aside.

Heat four tablespoons butter in same skillet. Cook onions until
lightly browned. Add ground meat and cook ten minutes. Combine
tomato paste with wine, parsley, cinnamon, salt and pepper. Stir
into meat and simmer, stirring frequently until all liquid has been
absorbed. Remove from heat. 

Preheat oven to 375F. Melt 8 tablespoons butter in a large saucepan
and blend in flour with wire whisk. Meanwhile, bring milk to a boil.
Add gradually to butter-flour mixture, stirring constantly. When
mixture is thickened and smooth, remove from heat. Cool slightly. 

Stir in beaten eggs, nutmeg and ricotta cheese. 

Grease an 11"x16" oven proof pan (at least 2 1/2" deep). Sprinkle
bottom lightly with bread crumbs. Arrange alternate layers of
eggplant and meat in the pan. 

Sprinkle each layer with parmesan cheese and bread crumbs (about two
layers each of meat and eggplant) . Pour ricotta cheese sauce over
the top. 

Bake one hour or until golden. Remove from oven. Cool slightly
before cutting into squares to serve. 

By: Grace Barnagian
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


... If girls are all sugar and spice, why do they taste like anchovies?

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