ARMENIAN RICE AND NOODLES
My daughters call this "Noodle Rice" and we have some variation on it several times a month. I've used broken spaghetti, vermicelli, and orzo in place of the egg noodles (choose eggless pasta to be totally vegan...well, duh, you knew that!) I also usually throw in a handful of golden raisins with it and up the water just a bit to account for plumping them up - the kids eat those first! Be creative...substitute a little lemon juice for part of the water if it's going with fish, etc. A nice, reliable add-on to dinner, originally from "Betty Crocker's New Int'l Cookbook."
Provided by winkki
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Break noodles into small (1") pieces.
- Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
- Add remaining ingredients.
- Bring to boil, stirring a few times; reduce heat.
- Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
- Cover and let steam 5-10 min.
- Garnish with snipped parsley if desired.
Nutrition Facts : Calories 153.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 19.2, Sodium 407.9, Carbohydrate 21.9, Fiber 0.5, Sugar 0.1, Protein 2.4
PENANG FRIED RICE NOODLES
Provided by Alexis Touchet
Categories Egg Stir-Fry Dinner Lunch Sausage Shrimp Noodle Green Onion/Scallion Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
- Stir together soy sauce and water, then reserve.
- Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
- Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
- Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
- Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
- Remove pan from heat and stir in eggs. Serve immediately.
ARMENIAN RICE PILAF
This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Provided by 5lilblessings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g
ARMENIAN RICE
Steps:
- Heat the oil in a saucepan and add the noodles. Cook, stirring, until browned.
- Add the rice and garlic and stir. Add salt and pepper to taste, butter and the chicken broth.
- Cover and cook over low heat exactly 17 minutes. Stir in the finely chopped parsley and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 364 milligrams, Sugar 2 grams, TransFat 0 grams
ARMENIAN DINNER SANDWICH
Found this on a global site. Armenia borders Turkey and Georgia in Eastern Europe, and was the smallest Soviet Republic when in power.
Provided by Southern Lady
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick skillet, heat oil over med-high heat; cook onion and garlic, stirring often, for 3 minutes.
- Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
- Add beef; cook, breaking up meat, for 5 minutes or until no longer pink. Drain off any fat.
- Add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil.
- Reduce heat to medium.
- Add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated.
- Divide beef mixture among tortillas; fold tortillas in half to form pockets.
- Sprinkle beef filling with cucumber, and feta cheese.
Nutrition Facts : Calories 760.7, Fat 35.3, SaturatedFat 14.7, Cholesterol 110.5, Sodium 1330.7, Carbohydrate 72.3, Fiber 6.9, Sugar 10.5, Protein 38.3
ARMENIAN RICE
Make and share this Armenian Rice recipe from Food.com.
Provided by Bobbie
Categories Long Grain Rice
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed.
- Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees.
- (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).
Nutrition Facts : Calories 254.6, Fat 11.6, SaturatedFat 5.8, Cholesterol 25.1, Sodium 1505.6, Carbohydrate 27.6, Fiber 0.8, Sugar 0.8, Protein 10.1
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ARMENIAN CUISINE - THE GLORY OF ARMENIAN CUISINE | IARMENIA
From iarmenia.org
Estimated Reading Time 7 mins
- Lavash. Armenian cuisine is very popular with its traditional bread. It is flat and soft bread called lavash. Lavash is baked in an underground clay oven named ”T onir”.
- Khorovats. Tourists never leave this country without tasting famous Armenian barbecue. Armenians call it Khorovats. Barbecue is the special foods of the Armenian cuisine.
- Harissa. Harissa is a feast dish. It is a porridge made of wheat and meat. People cook all of these together over a stove for a long time. Harissa is served to all comers.
- Khash. Khash consists of beef or lamb feet. People prepare it on a slow fire overnight in water. At first, Khash was a laborer’s meal. Armenians eat this dish at breakfast with dried lavash, garlic, and vodka.
- Dolma. It is a traditional dish consisting of minced meat wrapped by grape leaves. Armenians also use onion and garlic. People serve this meal warm. Besides wrapping it they also put the stuff into vegetables like tomato, eggplant, and pepper.
- Spas. This soup is made from matzoon, greens, and herbs. Sometimes Armenian women also add there different kind of herbs. This soup is served both warm and cold.
- Basturma. Armenians make it by salting meat. After making it salty, people wash it with water and dry it for 2 weeks. After it, Armenian women cover it with a special liquid.
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Estimated Reading Time 4 mins
- Armenian Lavash. Lavash is pure Armenian traditional bread. By the way, in 2014 it was registered in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity as “the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia”.
- Matnakash. Another delicious bread of Armenians is Matnakash. This bread is the most popular in Armenia and among Armenian men as it satisfies your hunger faster than other types of bread.
- Khorovats (Armenian Barbecue) If we speak about the most favourite food of Armenians, the first dish which comes to my mind is Khorovats (you know its worldwide name – barbeque).
- Armenian Kebab. Armenians have different types of Kebab as it is the second favourite dish after Khorovats. In Armenia Kebab as well as Khorovats are considered to be fast-food though they do not harm your health.
- Armenian Khashlama. Khashlama is a kind of soup which includes different vegetables, herbs, meat, so it is full of many vitamins. Khashlama is the best choice for those who are too hungry.
- Khash Soup. Among unwritten traditions of Armenia, Khash eating has its own place. There are several things one must keep while eating Khash: never eat with a spoon, drink Vodka with Khash, dried lavash should find its place in the soup and so on.
- Ishli Kufta. Armenian alternative to kotlet is Ishli Kufta which is much tastier. Delicious filling, interesting shape and attractive look call you to taste and be seduced with Ishli Kufta.
- Armenian Harissa. Harissa is a traditional Armenian food. Its history goes back to the 1915 Armenian genocide when the Turkish government tried to kill all the Armenians and a small province named Musa Ler fought for 40 days without food eating only Harissa.
- Ghapama. Ghapama is a famous Armenian pumpkin dish. Ghapama is not only too tasty but it also has a fantastic look. It required a great deal of imagination to create such an artwork as Ghamapa is.
- Dolma. There are many quarrels about the origin of Dolma, as Armenians insist that Dolma is an Armenian dish while Turkish are sure it is their dish.
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