Armenianbulgurandpotatoballs Recipes

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

Steps:

• Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
• Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
• Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
• Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
• Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
• Repeat with remaining paste and filling.
• Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
• Serve hot or warm.

Steps:

• Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
• Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
• In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
• Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
• Remove and drain. Salt to taste. Eat while hot.

Steps:

• Wash and peel potatoes, cut potatoes and onions in chunks.
• In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.
• Add onions, pepper to taste, parsley and toss to mix.
• Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Steps:

• Put the meat in a large pan with the water and bring to the boil. Remove the scum. Add the carrot and onion, both whole, and the cinnamon. Season with salt and pepper, and simmer gently, covered, for 1 1/2-2 hours, or until the meat is very tender, adding water as needed. Remove the vegetables. Lift out the meat, cut it up into pieces, and put it back in the pan. Add the bulgur and simmer for about 15 minutes, until it is tender. Add more water if the porridge becomes too thick. The bulgur will absorb a lot of liquid and expand considerably.
• Serve garnished with parsley.

Steps:

• In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
• Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
• In a large, deep skillet or Dutch oven, heat the remaining 3 tablespoons oil and saute the onion over high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and saute for 30 seconds. Add the wine and simmer for 1 minute. Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low.
• Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with the remaining 2tablespoons parsley and serve.