Armenian Cuisine Hye2K Edition, George Family Recipes for by Ed George

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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Vosbov Kufta Lentil Kufta Red Lentil and Bulghur Appetizers Stovetop Serves 4 - 6 Very similar to the Sucmic Kufta made with potatoes. Lentil Kufta can be served hot or cold as an appetizer. Ingredients 1 cup 3 cups 1/4 cup 1/4 cup 1 large 1 cup 2 1/2 bunch red lentils water olive oil butter, cut in pieces onion, finely minced fine bulghur wheat scallions, minced salt and hot red pepper to taste parsley, minced Preparation 1. In a large pot combine the lentils with the water. Bring to boil. Simmer 25-30 minutes until lentils are very soft and liquid is absorbed.

Add remaining ingredients and mix well. After dough is risen, divide into 4 pieces. Roll each piece of dough into a circle 9-10" round, about 1/4" to 3/8" thick. Allow rounds of dough to relax for 10 minutes. Spread cheese topping on dough leaving 1/2" uncovered at edges. Bake on greased baking sheet at 500°F until edges are golden brown and cheese is melted, about 10 minutes. Cool slightly and serve warm. Notes Bender Hootz may be prepared in advance and warmed before serving. Wrap and refrigerate.

7. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form. 8. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated 9. 10. 11. 12. area and away from pets. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage. To serve: Peel back stocking to expose the amount of sausage you wish to cook.

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