½ cup granulated sugar Split each shredded wheat in half horizontally and arrange in 9"x13" pan which has been generously greased on sides and bottom with some of the melted butter. 1/8 lb. Cool. Mash and strain if skins are tough. Cool to lukewarm and sprinkle with powdered sugar or serve with syrup or honey. Feta (Greek cheese} grated or crumbled B.P. Cool. Combine all ingredients with flour, kneading thoroughly. Put on ungreased cookie sheet in preheated 350F oven for 10-12 minutes. cinnamon Put blanched nuts through a food chopper, then shake them through a coarse sieve. Make 7 balls of dough. 3 tsp. Place side by vanilla 1½ cups sugar Two or three may be fried at one time in frying pan. Repeat this procedure with remaining three balls of dough, one at a time. Mix filling mixture and set aside. Mix well all ingredients in 9"xl3"x2" pan. vanilla sugar Bake in preheated 350F oven for 7 minutes. ½ cup orange juice 3 t.heavy cream Syrup: ½ tsp. ¾ cup rice or cracked wheat (coarse bulghour) Cook above ingredients until it thickens. Knead dough a little on the table. 1 cup water Roll thin as possible into circle, cut each circle into 8 pie-shaped pieces. 2 cups all-purpose flour 1 tsp. Add sugar and mix. 9 cups flour. Keep in the refrigerator. either vanilla flavoring, anise seed or mahleb butter or margarine (melted) light cream 1 tbsp. Remove rolls from pan. salt 5 full cups flour, Nut Mixture: I've been making these cookies for years. 1 egg, beaten (for brushing tops), Filling. draining, place tray on an angle to drain additional fat out. 1 tsp. salt Form 8 balls of dough. shortening, melted. Spoon the batter into the prepared pan and bake until golden on top, pulling away from the edges, and a knife inserted in the center comes out clean, about 40 minutes. cinnamon, Syrup ½ tsp. Place on greased cookie sheet seam down. There will be a little overlapping, but try to arrange evenly. Beat one half of the sugar with butter, and one half with the egg white. cinnamon Gradually add flour until mixture is pliable. 2 tablespoons freshly squeezed lemon juice 1 lb. 3 cups flour Dough is a little sticky. Heat until very hot but not smoking. When the cake and syrup are cool, loosen the cake around the edge and center tube of the pan with a knife. Sauce: Brush with melted butter, then sprinkle nut mixture over lower half of dough. lemon juice. ½ tsp. Bake in preheated 350F oven for 45 minutes. Syrup: Shape pieces of dough into oval shaped serving spoon, leveling dough evenly across top of spoon. vanilla 1 tsp. ½ cup rice flour in a large bowl, cream together the butter and sugar until light and fluffy. Gently add sugar syrup while warm. 1 tbsp. 1 qt. pinch of salt. ea.) Roll each ball of dough on lightly floured table into a circle. 1 egg (for brushing tops). 1 tsp. soak up fat with paper towels. get yourself a copy of the most beautiful armenian cookbook around! Take 2 pieces of rolled out dough from first set of five and evenly place over pan and cut to exact size of pan. 2 tsp salt. Turn dough over so seam side is faced down. Here are some authentic Armenian foods you can’t afford to miss. Add flour, baking powder, baking soda, almonds, vanilla and melted butter. 1 cup coconuts Drop batter using a tablespoon for each ball of dough, frying about 5 at a time. ½ cup water Arrange remainder split shredded wheat over nut mixture and pour remainder of melted butter evenly over top. Divide mixture in half, spread half on a lightly buttered pan (12"xll"). ¾ cup water Steam apples with sugar until soft. Divide apple mixture into 7 portions. 1 tsp. Put on absorbent paper to drain. sugar 3 cups cake flour Let stand 30 minutes before serving. ½ can taheen Bake about 20-25 minutes in preheated 375F oven. salt cream cheese, Filling If you are looking for a richer date cookie, you can try my mum’s maamoul or my go to flour date cookie or baid al qata. While the cake bakes and cools, make the syrup. Cover trays with dish towel so they won't dry out. 2 tsp. 3 tbsp. Cut through layers again to separate squares. Crease hands with 1 tsp. Pour warmed shortening over all pieces. 4 eggs Gently pour over warm paklava when syrup is lukewarm. 1/4 cup freshly squeezed lemon juice 2 tsp B.P. 4 products. 2 eggs Cover and set aside to rise until double - about three hours. Then mix in rest of ingredients. 4 eggs It will look somewhat like a canoe. The Armenian Kitchen’s Evaluation: These are pretty darn good! 2 cups flour ½ cup milk You have to chill them first before you cook them or they will go flat. sugar salt minced nuts Let the shortbread cookies cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling. Serve warm with maple syrup or any other desired syrup. Let rest one hour. Put into preheated oven just long enough to heat pan. 10 products. 1 tsp. ½ cup cornstarch THAI CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE, FLAVORINGS, EXTRACTS AND LIQUEURS (COOKING SCHOOL), SUGAR COOKIES FOR ROLLING (COOKING SCHOOL), SALISBURY STEAK SURPRISE WITH MUSHROOM GRAVY. 1 cup sugar ¼ cup shortening Mix together above dough ingredients. Roll into walnut size balls. Sift together dry ingredients and add alternately with yogurt to other mixture. 2 eggs Bake in a preheated 350F oven about 30 minutes or until pink. Pour mixture into greased and floured l0"xl5" pan. Pour into 11" square Corning Ware. Fold up about 1" of Filo at lower end so dowel will not stick to butter. ½ cup brn. Roll wide end toward point to make a crescent. 1 tbsp. ½ pt. ½ cup milk 1½ cups sugar blanched almonds ¼ cup sugar 1 lb. ½ lb. ¾ cup sugar ½ tsp. 3 tbsp. (Sugar syrup for cheese puffs), Place in saucepan: Add vanilla, mix, and pour into 9"x13" baking pan. Pour heated shortening and oil mixture between the cut sections of paklava. Drain on paper towels and cut each roll into 6 pieces. Add lemon juice and cook 1 minute more. Reserve one fourth of the nuts; the coarsely chopped ones for the top of the pudding. dash of cinnamon. Armenian Cookies & Pastries. B.P. It should turn golden brown quickly. Have the butter bubbling hot, pour over entire circles in pan. oil paklava. Arrange on ungreased baking sheet, pinch with fingers along seam on top of each mamoul. Beat thoroughly, then add baking powder and flour. B.P. Can be stored for 2 days before frying. Cook sugar and water together for 10 minutes. Dough: Grease hands with a little shortening and knead. Add salt, baking powder and sugar to flour and add to egg mixture. Variables are stored as 64-bit numbers. pkg. Leaving the cake in the pan, pour one-third of the syrup over the cake and let sit for 10 minutes for the syrup to soak in. sugar Bring to a boil. Do not 3 eggs, beaten cinnamon. cognac 2 lbs. 2 tbsp. Preparation. 3/4 lb. ½ tsp. Serve cold. 1 cup water Syrup: pine nuts 1 tsp. While rolling, occasionally sprinkle cornstarch between layers to prevent sticking. sour cream vanilla Maamoul View products. 1 cup butter (Do not use sediment.) occasionally for easier brushing. cinnamon. Enriched with more than two thousand years of history, the local cuisine of Armenia deserves a special mention. ½ tsp. When cookies are partially cooled, dip into a simple syrup. 1½ tsp. Boil thoroughly. Leave 8 balls in bowl sprinkled with cornstarch for ½ hour. ¼ cup sugar Pick up with fork and fry in hot oil in frying pan. 2 cups water 2 eggs, beaten 1¼ lbs. ½ tsp. To serve, invert the cake onto a platter (pry it loose with a kitchen knife, if necessary). Fast Shipping & Delivery. 1/2 cup (1 stick) butter, at room temperature vanilla Let cake cool a little. Place kadayif in a large bowl. 2 cups flour Not too thin or too thick. When baked and cooled, cut diagonally and add syrup. 1 cup boiling water May be decorated with criss-crossed fork impressions or garnished with nuts. Knead well. Choreg – Armenian Easter Cookies Ingredients 3 eggs. whiskey or cognac. 3-4 tbs melted butter , I used coconut oil . Bake in preheated 300F oven until brown. Mix filling mixture together and place a little filling on each wedge and roll up starting from wide end. Press gently. 1 egg cool and pour lukewarm syrup over paklava. buttermilk, gluten-free all-purpose baking flour, light brown sugar and 14 more. Dough: Boil sugar and water for 10 minutes and add lemon juice. Dip shredded wheat quickly in lukewarm milk and quickly drain excess milk. Add milk, sugar, yeast mixture and flavoring. B.P. 1 cup water Brush with butter, sprinkle with filling. Armenian Easter Bread (Choreg) This light and fluffy sweet bread is a staple in our home around Easter. Arrange on cookie sheet with point side up and curved like a crescent. Take out of oven and remove brown paper and place a cheese cloth on top and drain the fat out. Syrup Mixture: 2 tbsp. sugar, Cook dzedzadz well in 2 quarts of water and salt -. ½ cup nuts. 3 eggs, beaten ½ cup crushed almonds Reply. Moisten edges of strip and fold half of strip over cheese. milk sugar salt. 3 cups sugar I want to make this cookies with your recipe. sugar For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Sprinkle ¼ of cinnamon, sugar and nut mixture over this. butter vanilla. 4 cups flour. 1 cup barley vanilla, salt, walnuts, raisins and mix well. Pour topping over cake. 4 egg yolks (slightly beaten) Place one portion of apple mixture in middle of dough lengthwise. Middle Eastern Sweets View products. sugar. 8 prunes) 1½ cups water Roll into pencil shape. ¼ lb. vanilla Shape dough into 50 balls and flatten each one slightly. Grease 12"x14" baking pan. 2 qts. With fingers at both ends, crimp toward center like an cottage cheese Drain shortening. 2 eggs, beaten, 4 cups flour 4 egg whites When serving pudding, put a dab of the sauce on top of each glass. Topping: Cake: 6 cups sifted flour Return to heat and stir for one more minute. walnut meats, chopped fine 1/3 cup raisins Brush tops with egg and milk mixture and sprinkle sesame seeds on top. Add cognac, baking powder, lemon peel, vanilla and nuts. ½ cup soft butter or margarine ¼ lb. Serve warm or cold with chopped walnuts or almonds on top. 2 cups water Mix all ingredients together except egg whites. 3 cups sugar B.P. Egg wash Mix brown sugar and butter together, adding walnuts, coconuts, top milk or cream and vanilla. Make soft dough and divide into 8 portions the size of an egg. 1 sm. ¾ cup water 1 cup sugar 1½ cups sugar Pour melted butter over it and coat all shreds well. 4-5 cups flour or enough to make a soft , non sticky dough . 1 cup yogurt. 1 cup walnuts Melt shortening and butter. 5 cups flour 1 tbsp. cornstarch. ¼ tsp. separate and loosen all shreds. Follow same recipe as for paklava EXCEPT stuffing is sliced white American cheese instead of walnuts. grated lemon peel Roll out round to about 8 to 10 inches. ½ cup sugar In the morning, mix water or milk together with sugar and vanilla. cinnamon veg. 1 tsp. can evap. 1 tbsp. Dough: The final time, set the cake aside at room temperature to soak in the syrup for at least 1 hour, or up to several hours. 6 heaping tbsp. Boil sugar and water together with cloves and cinnamon and honey for a little while. Remove each one as it turns golden brown like a doughnut and drain on paper towels. Lightly cover top of each one with cornstarch and place on top of each other. Add water and mix well. 1 cup butter Finish remaining melted shortening by generously sprinkling top layer with shortening. This flavorful and tasty Tolma is one of the most popular among all the various Holiday dishes.Very simple to make and the best part is that Pasuts Tolma can be made ahead of time , freeze and thawed before […] Add water and mix lightly with fork until blended. 2 tsp. Place cut portions together between waxed paper and cover with a damp cloth to keep moist. If dough is very thin, you may use ½ or 1/3 of another sheet over top half and re-butter. walnuts, cut in half. cornstarch Serve in a pitcher warm or at room temperature. 8 lge. Makes 1 9-inch cake or 10 servings. In another bowl, add farina and coconut flour, baking soda, baking powder, vanilla and crushed walnuts. ½ yeast cakev Cut this dough into 6 long strips. 1 egg white Boil sugar, water together for 10 min. DO NOT STIR DURING COOKING PROCESS. Pour into individual dessert dishes and cool. Stir taheen thoroughly and spread approximately tablespoons evenly over sheet of dough. And you cannot put them on a hot cookie sheet. 2 tsp. Cut in serving pieces - 2" squares. Note: 1" diameter dowel, at least 28 inches long should be used. Cook apricots well in 2 cups of water. 1 cup raisins (opt.) Sprinkle tops with cinnamon. Heat balance of milk in saucepan on low flame. sweet butter, melted (Sugar syrup for mock paklava). When circles are cool, pour on the following cooled syrup: Combine 1 cup sugar, ¾ cup water and few drops of lemon juice and boil for 8 minutes; after 8 minutes remove from heat and add 2 tablespoons honey. vanilla. lemon juice. 2 tsp. ½ lb. Pour into 6 individual glasses and serve with sauce. 1/3 cup milk 4 eggs (2 whole eggs, plus 2 yolks) Mix all ingredients thoroughly except oil. ½ tsp. butter Leave cheese cloth on top. Note: Homemade Paklava dough may be used. Then slowly add the sifted flour and knead. Pinch of salt, Filling: Add cooked rice (or bulghour) to the warm milk and cook on a low fire for 40 minutes, stirring frequently. 3 qts. ½ cup water or milk vanilla. 1 lb. 1 box apricots softened cream cheese Cut into serving pieces. ½ tsp. Make 10 small balls and let stand in bowl for one hour covered with damp cloth. ¼ cup water Add to creamed butter mixture and blend and pour into a greased and floured cake pan (l0"x15"). ½ cup shortening. Be sure not to cut through the finger. After baking, carefully drain out as much butter as you can from baking pan. Cream together shortening and butter, beating sugar and eggs. 4 eggs Bake in preheated 350F oven for 30 minutes. SHAKARI CHOOR They are so easy to make. 1 cup sugar 2 tsp. 3 tbsp. Divide dough into 8 balls. 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