© Photography by Eko Novianto

 

Armenian Shish Kebab
Baklava
Yogurt Salad
Choreg

 

Recipes from "Annie's Home Cooking" cookbook by Annie Graham.

1-2 small cucumbers to yield 1 c chopped
2 c yogurt
1 clove of garlic, crushed (optional)
2 t dried mint
½ t salt Serves 4-6

1. Peel cucumbers, discard seeds if they are large, chop coarsely and place in a small bowl. Fold in yogurt, garlic, dried mint and salt. Do not over-stir, as yogurt will become watery.
2. Chill, Garnish with fresh mint leaves and serve.

Variation:
For Spinach Yogurt Salad, substitute 1 ½ c of cooked and well-drained spinach or Swiss chard leaves for cucumbers and add 2 cloves of crushed garlic. Omit dried mint.

Choreg
Armenian Brioche

7 ½ c all purpose flour
2 T granular instant yeast
1 t ground nutmeg
2 t miske (masticha)
2 t black cumin seeds
½ c seedless raisins (optional)
2 c sugar
1 ½ c milk
6 eggs
1 ½ c unsalted butter or margarine
½ c vegetable oil
1 egg, beaten (for topping)
½ c sesame seeds (for topping)

Makes about 50

1. Combine flour, yeast, nutmeg, miske, black cumin seeds and raisins in a large bowl.
2. Combine sugar and milk in a small saucepan. Heat on top of stove and stir until sugar is dissolved, cool slightly, about 110F-115F.
3. Beat eggs with a whisk in a small bowl and set aside.
4. Melt butter and oil and set aside.
5. Stir warm milk into flour mixture and mix. Add eggs and melted butter with oil. Mix thoroughly by hand or with a wooden spoon to make a very soft dough. Do not knead. Place in a clean bowl, cover and let rise in a warm place for 5-6 hours or until doubled in size. Punch down.
6. Pinch a bit of dough and shape into small braids or bow knots. Place on a greased baking pan or cookie sheet. Brush with beaten egg and sprinkle with sesame seeds. Repeat with the remaining dough. Let rise in a warm place for 30 minutes.
7. Bake in a 375 F preheated oven for 35 minutes or until golden brown. Cool and store in airtight containers. Serve warm.
   Note:
   Baked Choreg can be kept in the freezer in airtight containers or wrapped tightly in foil.