Adventures in Armenian Cooking - Vegan

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Cold eggplant casserole (IMAM BAYELDI/Sempoog)

by Shirley Setian

½ cup veg. oil
1 lge. eggplant
1 lge. green pepper
3 med. onions, sliced in slivers
3 cloves garlic, minced
1 tsp salt
½ tsp. pepper
1 lqe. tomato, chopped
2 tbsp. dry parsley
1 tbsp. tomato paste
½ cup water

Peel eggplant and cut into ½" slices, lengthwise. Sprinkle with salt and let stand 1 hour. Blot with paper towels. Brush each slice thoroughly with vegetable oil and bake in 450F preheated oven until slightly softened and lightly browned (15-20 minutes). Lower oven to 375F. While salted eggplant is standing, heat oil and cook green peppers, onions, garlic, salt and pepper until vegetables are soft. Add chopped tomato and parsley and cook 2 or 5 more minutes. Arrange half of eggplant slices in a shallow baking pan or casserole dish (approximately 9"x13"). Spread vegetable mixture over eggplant, top with remainder of eggplant and pour tomato paste which has been mixed with water over all. Bake for ½ hour basting once.

Serves 4

Fried eggplant (DABCADZ PATLIJAN/Sempoog)

by Aroxy Aykanian

Wash one medium eggplant and peel skin as follows: with peeler, peel every other strip only. This prevents the eggplant from falling apart or losing its shape when cooked. Slice in thin circles. Sprinkle lightly with approximately ¼ teaspoon salt. Wrap slices in clean dish towel to absorb water.

Beat together 1 egg, 1 tbsp. flour and ¼ tsp. salt.

Heat ½ cup olive oil over medium heat in large frying pan. Dip eggplant slices into egg batter and arrange as many slices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oil and blot on paper towel. Serve hot or cold, as is or in sandwiches.

Serves 3-4

NOTE: Eggplant may be substituted with zucchini squash.

Okra (BAMIYA)

by Azniv Charkoudian

1 pkg. frozen baby okra
2 med. onions, sliced
1½ cups consomme or broth
¼ cup tomato paste
12 dried apricots
juice of ½ lemon
salt to taste

Saute onions with very little shortening. Add consommé or broth, tomato paste, salt. Bring to boil. Add lemon juice and okra. Arrange apricots on top. Simmer for one hour.

Serves 4

Tasty eggplant (HAMOV PATLIJAN/Sempoog)

by Mona Talanian

1 lge. eggplant
juice of 1 lemon
2-3 tbsp. olive oil
salt, pepper to taste

desired amounts of following greens:
parsley, dill, onion, scallion and green pepper

Wrap eggplant in foil and place on grill or in oven. Cook until tender. Cut eggplant in half and scoop filling from shell into bowl. Add chopped greens, lemon juice, olive oil and mix.

This makes a good side dish with shish kebab and can be cooked outside on a grill. Serve hot (May be served cold as an appetizer.)

Serves 4

Leek stew (PRASSA)

Leek stew

by Naomi Johnson

3 huge leeks (or 6 medium), washed and cut 2" pieces
1 lge. onion
½ cup oil (olive oil or other)
¼ cup rice
1½ cups water
3 tbsp. lemon juice
salt to taste

Slice onion and sauté in oil for five minutes. Add leek to onion and sauté five minutes longer. Add water, bring to boil, then simmer for fifteen minutes. Add rice, bring to boil again. Simmer until rice is cooked.

May be served hot or cold.

Serves 4-6

Artichokes (ENGUINAR)

by Helen Merigian

4 pkgs. artichokes, frozen
2 lge. onions, sliced very thin
1 tsp. dried dill
1 tsp. parsley
1 lge. can tomato sauce
½ cup water
2 tbsp. lemon juice
salt, pepper to taste

Cook onions in water until soft, 5 to 10 minutes. Add remaining ingredients except artichokes. Simmer for 15 to 20 minutes. Add artichokes and cook until tender.

This may be served as an appetizer.

Serves 6-8

Squash (TUTUMOV GERAGOOR)

by Lucy Jansizian

2 sm. zucchini or summer squash
1 cup rice (washed)
¼ cup olive oil
4 oz. can tomato sauce
1 lge. onion (sliced)
½ tsp. salt
1 tsp. dry mint
dash of red pepper

In a large pot bring to boil 1 quart of water, add cut-up squash to boiling water and cook until tender, then remove and drain well.

Pour olive oil in a large skillet, add onions and sauté until tender, add squash and remaining ingredients along with one cup of hot water. Cover and cook slowly, about ½ hour.

Serves 4

Baked zucchini (TUTUM BOERAG)

by Nevart Kojian

6 zucchini, peeled and grated
6 eggs
2 cups grated Muenster cheese
1 cup flour
1 tsp. B. P.
1 bunch chopped parsley
¼ cup dill, fresh or dry, chopped

Sprinkle zucchini with salt and set aside one hour. Squeeze dry.

Mix all ingredients thoroughly. Pour into greased pan (9"x15") . Brush top with one beaten egg. Bake in 400F preheated oven for 35-40 minutes, until golden brown.

Serves 12

Zucchini fritters (DABGADZ TUTUM)

by Ruth Harotian

1 med. squash, ground fine or grated
2 eggs
¼ cup finely chopped parsley
2 tbs. dry mint, crumbled
½ cup flour
salt to taste
dash of black pepper

Beat all together with a fork until well blended. Put enough olive oil to cover bottom of frying pan. Drop by tablespoon into oil over medium heat. Brown on both sides. When done, put on paper towel to absorb oil. This also may be made with the pulp of the squash, when making dolma (stuffed squash)

Serves 4

Spinach with rice (SPANAGH GERAGOOR / Aghsk)

by Ruth Harotian

1 lb. spinach
1/3 cup rice
1 sm. onion
salt, pepper to taste
3 tbsp. tomato sauce
3 tbsp. shortening and butter combined (for frying)

Cut onion in small pieces and sauté until lightly brown. Break up spinach. wash and cover in a saucepan (no water). Cook just enough to soften, then add rice, tomato sauce, salt and pepper. Add water to cover spinach. Cook over medium heat until rice is cooked together with the spinach and has drawn the liquid.

A very good side dish.

Serves 4

Cabbage (LAHANA (Gaghamb)

by Peggy Soukiasian

1 med. cabbage, shredded
1 med. onion, diced
1 heaping tbsp. rice or cracked wheat
½ cup cooking oil
1½ tsp. tomato paste
½ tsp. blk. pepper
1 tsp. salt
½ cup water
½ tsp. sugar
½ lemon - juice

Sauté onions until golden brown. Add remaining ingredients, cover, bring to a boil, simmer 20-25 minutes, until rice Or wheat is tender.

Serves 4-6

Fried Cauliflower (DABGADZ KARNABEDE)

by Margaret Caribian

1 med. cauliflower, washed
½ tsp. salt
1 tbsp. lemon juice
1 lge. egg
1 cup flour
1 tsp. B.P.
pinch of garlic salt
salt, pepper to taste

Cut cauliflower into florets. Cook in water to cover, with salt and lemon juice. Drain and mash. Add remaining ingredients. Mixture will be sticky. Put 1 inch oil in large frying pan. Heat and drop this mixture with teaspoon into hot oil. Brown until golden.

Serves 4

Mixed vegetable dish (TURLU)

by Sophie Margosian

1 onion, diced
2 carrots, diced
1 potato, diced
1 cup eggplant, diced
½ cup zucchini, cut up
1 cup stringbeans
1 cup canned tomatoes
1/8 lb. butter or marg.
1 bouillon cube
2 tbsp. bulghour (cracked wheat)
½ cup water
salt to taste

Brown onions in butter, add water, bouillon cube, potatoes, bulghour and string beans. Cook over low heat for 5 minutes. Add carrots, eggplant, zucchini, tomatoes and salt. Cover and cook for 25 minutes.

Serves 6

Peas and tomato dish (BEZELYA GERAGOOR)

by Cora Soukiasian

1 can peas, drained
1 med. onion, chopped
½ cup canned tomatoes
¼ cup cooking oil
1 tsp. dill, fresh or dry
1 tsp. tomato paste
½ tsp. salt
dash of blk. pepper

Sauté onions in oil until golden brown. Add peas, tomatoes, tomato paste, salt, pepper and dill. Cover and bring to boil. Simmer for two (2) minutes.

Serves 4-6

Baked potato squares (TAPSIOV KEDNAKHNZOR POOHRI)

by Rose Terzian

10 med. potatoes, mashed
¼ lb. butter or margarine
1 med. onion, chopped fine
salt, pepper to taste

Fry chopped onion in melted butter until golden brown. Mix into mashed potatoes, adding salt and pepper to taste. Spread mixture in a buttered pan (9"x13"). Bake in 350F oven for 20 minutes.

Place under broiler for another 5 minutes until golden brown. Remove, let cool. Cut into desired squares.

Serves 6