armenian madagh recipe

One hen; 2kg ground wheat Racine, WI. RACINE, Wis. - This year, the annual picnic of St. Hagop's Armenian Apostolic Church in Madagh will be held on Sunday, June 26. The dough should be stiff and soft at the same time. Cubes of boneless lamb are marinated in olive oil, lemon juice, white wine, garlic, and herbs overnight, then broiled twice to create the most tender, mouth-watering kabobs that will rival any version you get in an Armenian or Middle Eastern restaurant. Pour in remaining oil, stir well, and add black pepper. Vegetarian (noodle contains egg) Arishta. Katah making was and is, not only, a food preparation gathering but also a social gathering for the ladies with plenty of coffee breaks and jokes to go around. . 20 were here. 5 oz. The madagh stew is cooked over open-fire pits and provided for free by the church in the spirit of charity, good faith, and fellowship to all. Pre-heat oven to 180C/350F/Fan 160C/Gas Mark 4. Forty days of mourning passed before Hakopian finally mustered the strength to step inside St. Peter Armenian Church. Gomgush is an iconic Armenian stew that's made with lamb, tomatoes, eggplants, and an abundance of herbs. The Armenian Highland was located at a commercial, cultural, and political crossroads of western Asia. In a skillet, melt the stick of butter over medium-low heat. Slice into wedges, and serve. Besides the hot dishes, Armenian cuisine is vibrant with many delicious desserts. To cook this dish, you will need the following ingredients: Khash is one of the tastiest and the most famous Armenian dish especially eating in winter. sugar. Add the noodles and stir. Combine all ingredients. 3 cups bulgher (cracked wheat, larger size), Optional frozen or mixed veggies and meat if you wish. Armenian people even have made up a joke about it. 4 large eggs. Step 1 | Prepare Dough. Cooking Like Mama is available from St. Hagop. Madagh is also what Armenians have named the stew that is prepared for the event, traditionally made with lamb to represent the ram that God asked Abraham to offer in the place of his son, Isaac. Add egg noodles and brown them, stirring frequently. Now to perfect my "cooking like mama" skills and get more layers and butter into my loaves! The original recipe was written for large groups attending the picnic, and St. Hagop now triples it to satiate a growing crowd of over 1,000 attendees. Dissolve 2 yeast cakes in 1/2 cup warm water. Pasta salad. Attach a dough hook. As Tali writes in her blog, this is just one rendition of katah, and in fact there are many more versions found throughout the Caucasus, sometimes under different names. Cook for one and a half hours. These women and their families found themselves in Racine, a small industrial city in the very southeast corner of Wisconsin on the shores of Lake Michigan. Fr . Multitasking for the win! This version from Chef John uses ground lamb, rice, fresh mint, currants, and pine nuts. We are famous for our interesting Armenian recipes and have many mount-watering dishes. The Armenian cucumber can also be grilled, pured, or pickled. Armenian recipe #4 Harissa. Cranberry Citrus Nazook. Thick meat will fall off the tortilla/dough and also bleed grease onto the baking sheet. Add more flour if necessary; it shouldn't be too sticky.Knead the mixture gently, just a few times, and then roll it out until it is " thick. This is optional. Place walnuts & almonds in baking dish & toast in 300 deg oven for 10 min. Place the Lula Kebab in large mixing bowl, or pull it over if you made your own. There are many delicious recipes that St. Hagop prepares for the picnic, but for bakers looking to expand their bread repertoire, katah is a perfect place to start. Divide it into 3 parts and put them into the fridge for 1 hour, When the dough is ready, take it out, roll each piece the dough, Put the dough layer into the baking pan and brush it with the lightly whipped egg whites, add half of the filling, Put another layer on top of it and repeat. All Rights Reserved. Cool the butter slightly, skim and discard the foam again, then pour the butter into a bowl, being careful to prevent the milky liquid at the bottom of the pan from pouring into the bowl; you want only the clarified butter (clear fat). No reviews. These tender baked eggplants, stuffed with a combination of sauted bell peppers, onion, garlic, and tomato sauce are packed with flavor, and will make a beautiful addition to a traditional Armenian feast. Toward the end of the rising time, position a rack in the center of the oven and preheat the oven to 350F. Ingredients for Puff Pastry Gata Bread. Juan Yelanguezian, Buenos Aires, Argentina. Stir occasionally throughout the days to distribute marinade evenly. Required fields are marked *. Bake for 5 to 8 minutes. The big day is weeks away, but you can get ready today. Prick each piece several times with a fork.Beat the seventh egg with additional sev dzandig (black seeds) added. The plenty of meat dishes on Armenian tables is due to the development of cattle breeding in Armenia since the ancient times. Open to the community/public with. "Being of Armenian descent, I've had my fair share of Choereg, and I must say, this is truly a wonderful recipe!" What ingredients and preparing method you will need to prepare this mouth-watering and aromatic dessert? Place a grape leaf in your palm or on a flat plate, veiny side facing up, and gently remove the stem piece that sticks out. Allow the stuffed grape leaves to cool completely, then remove the top layer of leaves. In reply to Really enjoyed reading this by Sam T. (not verified). Also, a thank you to the King Arthur staff for scaling down the recipe. Neither one of us believed it. Milton and I tried to do DNA testing to find out relationship, but it could not show it. Bake until evenly golden brown, 28 to 35 minutes, rotating baking sheet after 20 minutes. Pour the rice, along with melted butter into the dry ingredient mixture, taking care to mix well. Slowly drizzle warm water over the flour mixture while the machine is running at low to medium speed. How to make this very Armenian dish? Spread a little more clarified butter evenly over the dough. Pour in the warm water and cover the pot. 3. Slice the pumpkin to the top and empty the seeds and stringy material inside. Separate egg whites from yolks. The ladies of St. Hagop, Racine are the best bakers. Recipes for eech vary but it's typically made with bulgur, tomatoes, onions, parsley, bell peppers, paprika, lemon, and olive oil. Freezes well. Store any leftovers, well wrapped, at room temperature for a day or so; or freeze for up to one month. Hrametzek seghanuh, jashuh badrasd eh (Welcome to the table, the meal is ready), For my family, these recipes have long helped us transcend physical and cultural boundaries. Bake the gata one tray at a time for 25 to 35 minutes at 350 degrees F, rotating the pan halfway through the baking time. Brought to you by the St. Mesrob Centennial Committee.1922-2022 2022 Place walnuts & almonds in baking dish & toast in 300 deg oven for 10 min. One year later the Hakopians made their first matagh, or offering, through the . Cut 1 or 2 slits down the length of 3 or 4 hot green chillies. Warm tap water (see directions for amount), cup fresh mint leaves, roughly chopped (2 tsp. Depending on the size of the leaves, place 12 to 1 tbsp of the rice mixture on the side closest to where the stem was and roll them tightly. Madagh is typically celebrated with community gatherings sponsored by churches, which include public offerings of food. Lavash. Mix & simmer for 1/2 hour longer. Bread: 3 stale Armenian Pideh breads, cut up in 1 inch cubes. Armenia's delicious traditional cooking is chock-full of fresh ingredients, herbs, and spices that may be familiar to you from Mediterranean and Middle Eastern recipes, but which are transformed in Armenian kitchens into a vast array of aromatic, comforting dishes that are uniquely Armenian. Remove the pans from the oven and allow the katahs to cool slightly before transferring them to paper towels to cool completely. Add 1 teaspoon of baking soda to sour cream. Either line in a tray and broil, turning them as they brown, or cook them in a large frying pan until they are browned all around. Slice into triangles and serve with lemon wedges for a delicious appetizer, or put a little salad in the middle, and fold it over for a quick sandwich. Food offerings often include lamb stew with pilaf made from bulgur, and Armenian flat bread or katah bread. Then place baking sheet to upper part of oven (about 4 inches from the top heat) and bake for 4 to 6 minutes or until the meat is light brown. Where possible, we have compared the recipes to the traditional Armenian versions and provided you with a link to the original recipe in order that you may see how these dishes have changed over time. 21 Simple Armenian Recipes. Ultimately, any tears will be obscured after folding the dough. Discover (and save!) You'll find lots of different types of stuffed vine and cabbage leaves (known as tolma) in Armenian cuisine. Mix & simmer for 1/2 hour longer. 3 hr 45 min. Arishta is a traditional Armenian homemade noodle that is a lot thicker than traditional European noodles and it tends to be a lot darker in color. These recipes reflect Armenias rich and diverse history, and the adaptability of an enduring people. Its perhaps no coincidence the Armenian word for bread, hatz, is synonymous with food. Sharing our recipes both literally and figuratively embodies the expression breaking bread., Year after year, the meals in Cooking Like Mama have brought people together to honor the story of our community. They are extremely popular and can be filled with ground meat, vegetables, and rice. Although eaten year-round, katah was traditionally baked for the feast of Candlemas commemorating the presentation of Christ to the Temple before God. Put flour on the palms of your hands as you roll out small portions of the dough into a log about 12-15 inches long and about inch in diameter. A guide to choosing the right cocoa for the job. One of Armenia's most popular preserved fruits is walnut jam, or popoki murhaba, as it is known to Armenians. Cool on a rack. Process it until well mixed. Pour a scant 1/2 cup (100g) of the remaining clarified butter over the dough and use your hands to spread the butter over the entire surface. Organize your workstation. The buttery, jam-covered delight quickly went viral within the group, and has since been named one of Reddit's top five most-discussed recipes of 2020. Dough works best if you can use it when it is freshly made. Freezes well. Cookies will be done when they look slightly browned. Anton Mikaelian and John Buchaklian prepare the traditional cracked wheat for the Armenian "Madagh" Picnic held on the last Sunday of June every year. After you mix them it is necessary to wrap the seasoned meat with aromatic leaves. Turn heat down to medium for about 10 minutes and let it sit. This unique dish is a symbol of the victory resistance of Musa Ler mountain during Armenian genocide in 1915. It is flat and soft bread called lavash. The Armenians believe that their fruits and vegetables are the most delicious due to the sun of Armenia. Cover and let the dough rise in a warm place until doubled in size, about 1 1 /2 hours. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Racine, WI. Cover the bowl with plastic wrap. 1/4 cup vegetable oil. Add all the vegetables and oils and seasonings. Racine Armenian Madagh. Eech (or itch) refers to an Armenian bulgur salad. You can buy mahleb online or in most middle eastern grocery stores. Pierce the surface of the katahs with the tines of a fork to create a design, then pierce them a few more times all the way through to the bottom to help release any air bubbles as they bake. Bake the katahs, one at a time if necessary, until the tops and bottoms are nicely golden brown, 35 to 45 minutes; a digital thermometer inserted into the center of the loaves will read about 200F. Remove the flour-coated lamb and dust off any excess flour. dried mint may be substituted), 1 bunch flat leaf parsley, stems removed, thoroughly washed and roughly chopped, 4 Tablespoons red pepper paste, diluted in 2 to 3 tablespoons of water (tomato paste or a combination of the two may be substituted). Aim for an equal thickness as you roll it out, and remember that the thinner the dough, the more times you can fold it and the more buttery layers your katah will have.. Spread meat mixture thinly on dough (Flour tortillas can be used, but they are not as good). The Blessing of Grapes and Madagh An old tradition among Armenians was the blessings of the first and best fruits given to God, as an expression of thanks and gratitude. 7 Typical Foods of the Armenian Cuisine. Sujuk has a particular Armenian taste and aroma. Happy baking! Add more time if necessary. This actually tastes better the next day. Toss veggies into a bowl and lightly salt them. Place each ball on a lightly floured board. For more personal recipes and baking stories, see ourLet Good Things Risehomepage. Transfer baking sheet to wire rack and let gata cool for at least 20 minutes. DIRECTIONS: Gradually add flour to mixture. "I make this bread often," says home cook HERRANA. Wrap and roll the dough and put on the refrigerator. ", Lavosh, also known as lavash, is a thin, oval-shaped Armenian flatbread that's traditionally cooked in a tandoor oven to give it that crunchy, cracker-like texture. It's similar to Lebanese tabbouleh except in eech, the bulgur isn't just a supporting ingredient, it's the star of the dish. When the mix is full to the top, fill in the remaining honey and melted butter. St. Mesrob Church. Strain any excess water. See our complete collection of Story posts. Matagh is done often to ask God for either forgiveness, health, or to give . When the dough is done it should feel like your earlobe. Pour yogurt over cubes and top with meat and onion mixture. In fact, many versions can be found throughout the Caucasus, sometimes under different names. Make a hole in flour and add 3 egg yolks, sour cream, and water. If dough becomes too stiff for your mixer, use your hands! Cover and chill several hours before serving. However, these pastries also include cinnamon sugar and dried cranberries. Optional: Add 1 cup of finely ground toasted pecans OR walnuts. Using oven mitts, remove the plate but leave the grape leaves in and secure the lid on again. Bring to a boil; cook about 1 minute. If you love Mediterranean food and Middle Eastern cooking, you'll want to know Armenian cuisine. Using a large cooking pot, melt butter at medium high heat on your stove. Katah is a classic Armenian bread. Ita Mac Airt is a freelance food writer specializing in global cuisine and easy-to-follow recipes. says home cook YELLEPHANT. In fact, Tolma are so important to the Armenian table that there is an entire festival dedicated to the dish each spring in Yerevan, Armenia where attendees can sample many of these varieties and major chefs compete for the honor of best Tolma! We always serve the dolma during the holidays. What is it: Lentils, tomato, Zucchini, garlic, eggplant, parsley, mint, red pepper, onions, coriander, and rice are wrapped in grape leaves for winter and cabbage leaves for summer. Golf Outing Saturday, August 27, 2022 Ives Groves Golf Course For more information, Recipe Credit: Janice Okoomian (from her grandmother Goldie Nakashian), To read more about the important role that choreg has played in Armenian cuisine, tradition, and identity, please visit: https://www.diningindiaspora.com/food/2018/3/30/choreg-for-armenian-americans-identity-is-braided-into-this-bread. Lamb chops, beer, green bell peppers, mint, carrots. Cool the clarified butter to lukewarm before using. Photo Credits: Stylenews. We adore to prepare it, especially at Christmas. Really enjoyed reading this story. This recipe was brought to Racine by Armenian women from the villages of Tomarza, Khapert, and Jujun in the Anatolia region of present-day Turkey. Tali learned to bake katah at the St. Hagop Armenian Apostolic Church in Racine, Wisconsin, where once a year the bread is made in great quantities for the annual Madagh Armenian picnic. Cut cookies with a butter knife every 3 inches on an angle. FRIED MUSSELS - An Armenian version of this world famous method of cooking mussels. Starting at one 4 end, fold over about 6" of dough. Im sharing the recipe that Im most familiar with, perhaps not the most extravagant version but the one closest to my heart. Allrecipes. We like enjoying khash with much garlic and vodka. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Thank you. 1 cup chopped fresh parsley, or cup dried. Add the bulgur and stir thoroughly. Cut the apricots in half and add to saucepan along with raisins & sugar. Divide the dough into 5 or 6 . Dough will be stiff. 3/4 lb. From the best setup to advice on keeping your steamer in top shape, here's your guide to steaming. It is necessary to leave the Harissa on the fire for 3-4 hours, When eating add butter or oil on the Harissa to make it tastier. If interested in what we surmised, let me know. Mary Ladies Society and the Madagh Committee welcomed the guests with refreshments of Madagh meat sandwiches, choreg, dessert, grapes and strawberries in the Fesjian Hall, where a short program of speeches . This unique dish is a symbol of the victory resistance of Musa Ler mountain during Armenian genocide in 1915. You'll sometimes see it spelled with a G instead of a K, as the pronunciation can be a bit different depending on which part of Armenia someone is from, but it's similar enough that anyone will know what you're talking about. 2 beautiful loaves! Food builds community. Bake first in hot preheated oven (450) to 1 inch above the bottom heat. GLAZE:1 eggAbout 1 additional tablespoon sev dzandig (black seeds)DIRECTIONS:Sift flour, baking powder, salt, and sugar together. When the pumpkin is about half full, pour in 180 g of honey and 125 g of melted butter. Mshosh (Armenian Lentil Dish) 35 min. Tolma is considered to be an ancient Armenian dish. The Armenian Museum of America is a 501(c) 3 charitable nonprofit organization. says home cook dancerjax. RACINE, Wis. This year's annual St. Hagop Armenian Apostolic Church Madagh Picnic will be held on Sunday, June 26. One dish that I saw had Crisco in it. RACINE, Wis. On Sunday, June 27, 2021, St. Hagop Armenian Apostolic Church will hold its annual Armenian Madagh Picnic at their church grounds, 4100 North Newman Road, in Racine. Mock Sou Boreg is a creamier, mellower-tasting version of traditional macaroni and cheese that's packed with cottage cheese curds and seasoned with plenty of freshly chopped parsley for a delicious Armenian side dish or vegetarian main dish. Recipe credit: Lena TashjianPhoto credit: Lena Tashjian. Tali is a foodie and multimedia storyteller, passionate about building community through a well-told story. In a mixing bowl, whisk the egg, then gently combine egg with the yogurt; set aside. Gata is a very ancient and creative dessert coming from very ancient times. In addition he has translated Dora Sakayan's Esmirna 1922: Entre Fuego, El Sable Y El Agua (El Diario Del Dr. Hatcherian), Montreal 2001.He is a third generation descendant of traditional families from Cilicia (Tarsos, Adana & Marash) and . 1. Let rise again until doubled in bulk (1.5 hours), Shape loaves. Recipe Credit: Ruth Hartunian-AlumbaughPhoto Credit: Lisa Nichols. Enjoy! I often throw in whatever dry fruit or nuts I have lying around that I need to get rid of before they go! 2. Allow the bulgur to soak up the water at room temperature, until it is soft and slightly chewy, about 20 - 30 minutes. Using a pastry brush, lightly brush the gata with the egg wash. This is an Armenian quickbread which originated in the region of Gesaria in Armenia. "According to my mom, this particular type of perok, a cake topped with apricot jam and a lattice crust, originated from Armenian diasporans living in Tabriz, Iran, which is where my family is . This particular version is inspired by a recipe that was shared with us by a member of our baking community, Tali Gelenian. Cut the apricots in half and add to saucepan along with raisins & sugar. Sometimes we use sharots or churchkhela words instead of sujuk. Although the church will again only serve the Madagh and Bulghur Pilaf as a drive up/takeout event (rather than their full menu offerings), it will continue with the Sponsor-a-Madagh Item Program for whoever would like to list their donation in memory of a departed family . Today, its cooked in the ovens of St. Hagops basement kitchen. (At this point, you can divide into smaller portions and freeze after they have cooled.) In the Armenian diaspora, in particular, recipes like katah have become more unique as various Armenian communities passed them down through generations. Then place baking sheet to upper part of oven (about 4 inches from the top heat) and bake for 4 to 6 minutes or until the meat is light brown. They're sweetly tart and delectable. Eech. Since then, these recipes have been passed down over generations, largely by word of mouth, until they were finally captured and immortalized in a collective community cookbook, Cooking Like Mama. 65 Main StreetWatertown, MA 02472(617) 926-2562, About UsContactEmploymentJoin Our Email List. Cut the butter into the flour with a pastry blender (paid link) until crumbly. 1 1/2 cups plus 2 T flour. In a large mixing bowl or the bowl of a stand mixer, combine 4 3/4 cups (570g) of the flour, the salt, sugar, and yeast. Make a well in the center and add the water, milk, eggs, and 1/2 cup (113g) clarified butter to the bowl, incorporating by hand or mixer to form a sticky dough. Armenian wives like to put the quince beneath the saucepan, and after put the dolma on the quince. During the holidays Gata is mandatory to prepare. Enough for about 15 hungry people. Gradually add the rest of the flour and knead by hand or mixer set to medium-low speed until the dough is smooth and elastic. Whisk flour and salt together and add to the bowl of a stand mixer (paid link). I have the Cooking with Mama cookbook and love the recipes as well as the stories of the women of the community. The taste of sujuk depends on the fruit we make of it. We like making creative kinds of dolma and prefer to use different types of aromatic leaves, such as cabbage, grape, bean leaves. Pour the leftover oil from the rice mixture over the rolled grape leaves. Bake alternately in this manner (1 tray on the bottom and another on the top- be sure to brown on the . Madagh is an Armenian custom of commemorating victims through requiem services, most often associated with the annual remembrance of the Armenian genocide. There are many delicious recipes that St. Hagop prepares for the picnic, but for bakers looking to expand their bread repertoire, katah is a perfect place to start. I always do this. Brush the tops of the katahs with the beaten egg and sprinkle with the nigella or sesame seeds. Add your remaining 6 tablespoons of honey to the rice, nut and fruit mixture. In a large saucepan, bring chicken broth to a boil; add gorgod, and boil for 10 minutes. Set it aside for 10 minutes. But try not to handle the dough too much. Copyright Harissa is an ancient Armenian dish. Lavash is baked in an underground clay oven named "T onir ". Gradually add 11.5 - 13 cups of sifted flour, beating at first then kneading. Of course! 1/8 tsp salt. Mix the boiled rice with the dried fruits. Use leftover dough for the next log that you will roll out (or eat!). At St. Mesrob's Armenian Church and. Combine these ingredients, then spread the mixture on the tortilla or lavash. Often it's skewered and cooked over a wood fire or in an underground oven, but deep-fried minced patties, like these cracked wheat and beef burgers, are . Armenian cuisine is very popular with its traditional bread. According to Armenian tradition, the Apostle Bartholomew, the first enlightener of the Armenians, took the portrait with him to Armenia. The gata will bake until golden, showing off their lovely flaky layers and sweet filling. Another tasty dessert is pakhlava. This is a cookbook containing some Armenian recipes. Copyright 2022 Armenian Museum of America. 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