Armenian Cuisine Hye2k Edition, George Family Recipes For The Next Generation

Armenian Cuisine Hye2K Edition George Family Recipes for the Next Generation Cover Page | Contents | Preface | About Armenia... | Recipes Appetizers (Meza) Hamime (Red Pepper Salad) Bunyer (Cottage Cheese Salad) Salata Tabouleh (Wheat & Parsley Salad) Fattoush (Toasted Pita Bread Salad) Jajukh (Yoghurt Cucumber Salad) Challum (Pickles) Muhammara (Red Pepper & Walnut) Hummus (Chick Pea & Sesame) Derevi Sarma (Stuffed Grape Leaves) Gaghampi Sarma (Stuffed Cabbage) Midia Dolma (Stuffed Mussels) Sucmic Kufta (Potato Appetizer) Vosbov Kufta (Red Lentil Appetizer) Dabgvadz Giger (Liver) Basterma (Spiced Beef) Soujouk (Sausage) Madzoon (Yoghurt) Drained Madzoon Cheese Tahn (Madzoon Drink) Tanabour (Madzoon Soup) Armenian Tomato Soup Breads & Beoregs Bender Hootz (Cheese Bread) Lahmajoon (Armenian Pizza) Sesame Katah (Sesame Roll) Tset Keghkeh (Olive Oil Dinner Roll) Pita #1 (Arabic Pocket Bread) Pita #2 (Greek Flat Bread) Lavosh Hatz (Cracker Bread) Cheese Beoreg (Pastry with Cheese) Spinach Beoreg Selaki (Thin Fried Cheese Pastry) Rice & Vegetables Rice Pilaf Bulghur Pilaf Wedding Pilaf Lamb Pilaf Fassoulia (Juicy Stringbeans) Benajune (Juicy Eggplant) Meats & Main Courses Shish Kebab Pork Kebab Luleh Kebab (Ground Meat) Armenian Hamburgers Gyro Falafel Mixed Dolma (Stuffed Vegetables) Onion Dolma Chicken in Yoghurt Chee Kufta (Steak Tartare) Harpoot Kufta (Stuffed Meatballs) Sini Kufta (easy Kufta in a Tray) Moussaka (Eggplant) Pastitsio (Cheese & Macaroni) Patijan Karni Yarek (Eggplant/meat) Lamb Shanks Sweets (Anousheghen) Pakhlava Cheese Kadayif Armenian Cookies Lookoom Roejig Pastelli Staples & Misc. Armenian Style Eggs Ghee (clarified butter) Red Pepper Paste Chaimen Middle Eastern Spice Soorj (Armenian Coffee) Odar Favorites Sal's Sassy Sauce Buffalo Wings Boston Meatloaf Mrs. A's Meatloaf New York Cheesecake Glossary Search Cooking NewsGroups Published Cookbooks Pizza Pizza Rustica Texas Chili MaPo Tofu Hot and Spicy Shrimp Reference Search Epicurious Recipes St. Gregory's Cookbook Contents | About Armenia... | Recipes Dedication The first edition of this cookbook was published in 1987. It would not have been possible without the invaluable assistance of Mary O. George, my aunt and the chief cook of the Philadelphia Georges. Aunt Mary went home to be with the Lord in 1996. I would like to dedicate this new edition to her memory. I would also like to thank the many other members of our extended family who I have had the privilege to meet during my travels in these intervening years. They have further refined my appreciation for this culture and its fabulous cuisine. Preface In 1906 a Brazilian ship slipped into New York Harbor, bringing a devout 34-year-old Armenian named Isaiah Geragosian ( ), my grandfather. Born in Antioch, Syria on Jan. 15,1872, he escaped death at age 23 at the hands of Ottoman Turks during a period when an estimated 50,000 Armenians were massacred, many simply because they were Christians. In time, after years traveling through Europe, he emigrated to Sao Paulo, Brazil, and became a clothing merchant. After arriving in the United States, he went to Boston, where he learned the diamond cutting trade. Later he moved to Philadelphia, where he became the city's first diamond cutter, serving such prominent stores as Wanamaker's, Bailey, Banks and Biddle, and S. Kind & Son. In 1909 he had accumulated enough money to marry the girl of his dreams, teenage Rachael Garboushian ( ), whom his parents had picked out for him, after God, he said, revealed to him that He had a wife for him in his homeland. He had exchanged pictures with her, written to her over a period of time, and had sent her a diamond engagement ring. Rachael, it is said, traveled by horseb