I took this recipe from Hilda (someone in the net!) and posted it here because I couldn’t find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).
Make and share this Armenian Apricot Soup recipe from Food.com.
This is Armenian cured spiced beef. It is a wonderful, spicy beef jerky. Serve with Pita bread and Armenian string cheese. Heaven. You must serve this very thinly sliced as humanly possible. It is a rare delicacy.
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.”
From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.
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