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Aussie Burger

Aussies know how to stack a burger!

Serves 8

We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy!

Ingredients:

8 hamburger buns
8 beef patties (or turkey)

Toppings (all to taste):

cooked bacon
sliced cheddar cheese
red onion, sliced thin into rings
tomato, sliced thin
pickled beetroot (beet), sliced thin
lettuce
pineapple rings
8 fried eggs, sunny side up

Method:

1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with  bacon and cheese. Toast buns on the grill.

2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy!

TIPS:

How to make fried eggs for a crowd

Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs to cookie sheet. Right before serving place pan under the broiler to set the egg white and warm the yolk. The consumption of raw egg can be dangerous. Do what you want! Australians like their yolk to run all over their burger… just sayin’ !!

How to make bacon for a crowd

Preheat oven to 425F. Place bacon strips on a sheet pan or jelly roll pan (something with slight sides to keep the fat from spilling onto your oven floor). You can line the pan with foil to keep cleanup easier. Bake for 15-25 minutes, or until desired crispness is achieved. No splatters! Score… 🙂

Aussie Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
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We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy!
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Aussie Burger
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy!
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 8 hamburger buns
  • 8 beef patties (turkey may be substituted)
Toppings (as desired)
  • 8 eggs , fried (sunny side up)
  • bacon (cooked)
  • cheddar , sliced
  • red onions , sliced in rings
  • tomatoes , sliced
  • pickled beets (slices)
  • pineapple (rings)
Servings: people
Units:
Instructions
  1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese (if using). Toast buns on the grill.
  2. Add toppings as desired and enjoy!
Recipe Notes

How to make fried eggs for a crowd:

Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs to cookie sheet. Right before serving place pan under the broiler to set the egg white and warm the yolk. The consumption of raw egg can be dangerous. Do what you want! Australians like their yolk to run all over their burger… just sayin’ !!

How to make bacon for a crowd:

Preheat oven to 425F. Place bacon strips on a sheet pan or jelly roll pan (something with slight sides to keep the fat from spilling onto your oven floor). You can line the pan with foil to keep cleanup easier. Bake for 15-25 minutes, or until desired crispness is achieved.

Kangaroo Bites with Mango and Pineapple

Grilled kangaroo is tender thanks to an overnight marinade

Serves 10

The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me).

Ingredients:

2.5 pounds kangaroo loin, cut into 1″ cubes
skewers – about 20

1 large mango
1/2 pineapple cubed or pineapple tidbits

Mango marinade:

1/2 cup whole milk yogurt
1 cup mango juice
2 garlic cloves, crushed
1 tsp salt
1/2 tsp black pepper

Pineapple marinade:

1/2 cup whole milk yogurt
1 cup pineapple juice
2 garlic cloves, crushed
1 tsp salt
1/2 tsp black pepper

Method:

1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family.

Frozen kangaroo is often less gamey because it hasn’t been aged.

Cut kangaroo into even, bite-sized pieces.

2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours.

The marinades’ secret ingredients.

Mango marinade is poured over kangaroo. Pineapple marinade on the right.

3. Soak wooden skewers a few hours before grilling for as long as you want but at least an hour.

4. Thread kangaroo and fruit onto skewers. I kept my mango and pineapple separated because of one friend’s food allergies. You can mix and match if you want.

Don’t overfill your skewers. Leave room for people to pick them up.

5. Preheat grill to high. Grill kangaroo bites until medium, turning once. More tips on cooking kangaroo. Enjoy immediately!

Kangaroo Bites with Mango and Pineapple
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me).
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
12 minutes 8 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
12 minutes 8 hours
Kangaroo Bites with Mango and Pineapple
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me).
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
12 minutes 8 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
12 minutes 8 hours
Ingredients
  • 1.5 lbs kangaroo loin , cut into 1" cubes skewers
  • 1 large mango
  • 1/2 pineapple , cubed (or pineapple tidbits)
Mango marinade
  • 1/2 cup milk
  • plain yogurt
  • 1 cup mango juice
  • 2 cloves garlic , crushed
  • 1 tsp salt
  • 1/2 tsp pepper
Pineapple marinade
  • 1/2 cup milk
  • plain yogurt
  • 1 cup pineapple juice
  • 2 cloves garlic , crushed
  • 1 tsp salt
  • 1/2 tsp pepper
Servings: people
Units:
Instructions
  1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family.
  2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours.
  3. Soak wooden skewers a few hours before grilling for as long as you want but at least an hour.
  4. Thread kangaroo and fruit onto skewers. I kept my mango and pineapple separated because of one friend's food allergies. you can mix and match if you want.
  5. Preheat grill to high. Grill kangaroo bites until medium, turning once.

Australian Damper Bread

Hot damper bread, fresh from the oven

Serves 8-10

This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved.

Ingredients:

8 cups flour
1 Tbsp salt
1/4 cup baking powder
1/4 cup sugar
2.5 cups milk, plus more as needed

Method:

1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil.

2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet.

3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife.

Scoring the dough with a sharp knife results in a prettier bread.

4. Bake for 25 minutes or until golden. Serve hot or room temperature.

Australian Damper Bread
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved.
Servings Prep Time
8-10 People 10 minutes
Cook Time
25 minutes
Servings Prep Time
8-10 People 10 minutes
Cook Time
25 minutes
Australian Damper Bread
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved.
Servings Prep Time
8-10 People 10 minutes
Cook Time
25 minutes
Servings Prep Time
8-10 People 10 minutes
Cook Time
25 minutes
Ingredients
  • 8 cups all-purpose flour
  • 1 Tbsp salt
  • 1/4 cup baking powder
  • 1/4 cup sugar
  • 2 1/2 cups milk , plus extra as needed
Servings: People
Units:
Instructions
  1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil.
  2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet.
  3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife.
  4. Bake for 25 minutes or until golden.
  5. Serve hot or at room temperature.

Australian Barbies, a.k.a. BBQ (POLL)

File:Aboriginal Art Australia.jpg

Aboriginal Art, Kakadu Nt'l Park, Australia

WHAT’s SO GREAT ABOUT AUSSIE BARBIES?


1. They make the word “barbie” a whole lot manlier.

You’ve all heard it before. There’s nothing manlier than throwing hunks of meat on roaring flames, while sipping beer. Even calling barbecue a “barbie” doesn’t make it any less manly. After all, in Australia, barbecue is (generally) men’s work.

You have to love that an entire country of men love playing with their Barbies. And, by that, I mean adjusting the flame… of course! Thank you Australia, for making a much better definition of the word “barbie.”

2. Beer is required, as illustrated by this old Australian saying:

When hosting a barbecue, a knock on the door should never be answered as it means the guest isn’t carrying the required case of beer. (One should only answer a kick on the door.)

3. Speaking of beer, in 1954 Bob Hawke (from Australia) downed 2.5 pints of beer in 11 seconds, granting him a place in the Guinness Book of World Records. He then became Prime Minister.

What’s the correlation to Barbies?? Hmm. Maybe he did this at a Barbie? Or maybe I just felt like telling you! 🙂

4. Barbies can be held year-round in most parts of the country.

This means that a BIG day for Barbies is Australia Day (January 26). Australia Day commemorates the day (on 1777) that England sent over the first convicts. Over the next 80 years they dumped a total of 160,000 convicts on the shores of Australia. Wow!

5. In the summer it is not unusual for Aussies to host or attend 3-4 Barbies a week.

That’s a lot of Barbies! And, considering salads are “optional,” that’s a whole lot of meat, too.

6. Barbies can cause “Barbie Belly.”

Unfortunately, Barbie Belly does not mean that a diet high in barbecue will make you thin like, well … a Barbie doll. Barbie Belly is actually a reference to food poisoning. Maybe not so great, but still, a fun fact.

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Technique Thursday: How to Properly Cook Kangaroo

File:RedRoo.JPG

Here’s a sentence I never thought I’d utter: “There are 2.5 pounds of kangaroo loin in my deep freeze.”

Yippee!

I’m very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly.
Plus, I figured you were curious, too!

What I found out:

Kangaroo meat is dark, like beef, and lean.

Very lean.

With only 2% fat, proper preparation and cooking is critical to kangaroo.

Step 1:

An overnight marinade is ideal. This will tenderize the tough meat. Mix and match the following ingredients, per your taste: Mango juice, pineapple juice, soy sauce, mirin, plum sauce, orange juice, garlic, ginger, brown sugar, cayenne, paprika, oregano, etc. Immerse kangaroo in marinade and refrigerate. Thaw frozen kangaroo in the marinade.

Step 2:

Let meat come to room temperature while preheating the grill to VERY hot.

Step 3:

Oil the grill and cook kangaroo a few minutes per side.

Step 4:

Let kangaroo meat rest before cutting into it. If you cut too soon, the juices will leach out and the meat will be quite dry. When you do cut the meat, cut against the grain. This will help make the meat more tender.

Very important: Do not overcook kangaroo. Lean meat becomes very tough when cooked well done.

Kangaroo should always be cooked rare, medium-rare, or medium.

Here’s our recipe.

Menu: Australia

This weekend will be the biggest Global Table party yet. We’re opening our home to 15 motorcycle buddies (plus their kids). We’ve chosen to have a classic Aussie Pot Luck Barbie – otherwise known as a barbecue – for our adventure.

I’ll be making a combination of modern and traditional favorites for the barbie:


Snags (Bratwurst Sausage)
This sausage is popular at Aussie BBQs.
Cook on a hot grill for about 25 minutes or until done.

Kangaroo Loin Bites with Fresh Mango & Pineapple [Recipe]
(Yes, I managed to find Kangaroo in Tulsa, Oklahoma)
Lean kangaroo meat benefits from a long marinade in mango puree.

Aussie Burgers [Recipe]
Hamburger topped with lettuce, tomato, cheese, pickled beets, pineapple, and a fried egg

Damper Bread [Recipe]
Old fashioned campfire bread made with milk and sugar.

In the spirit of a pot luck, my guests brought Lamingtons (cake rolled in chocolate frosting and coconut), Bacon Wrapped Baked Potatoes, Deviled Eggs, Pavlova, Asparagus with Hollandaise, Salad with Lentils and Goat Cheese, Fosters Beer, Yellow Tail Wine, biscuits (cookies), and more! We were stuffed with the most wonderful food.

Playing at the Barbie

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About Australian Food and Tucker

Let’s play a little game.

Imagine the United States.

Cut out about 20% of the land.

Now, say goodbye to 93% of the population.

Everyone vanishes except the people of New York State.

That’s Australia.

A massive country with very few people.

***

1. Australia is one of the world’s greatest melting pots.

Around 1/3 of this great nation is sand and wind. A literal melting pot, the scorching desert pushes almost 90% of the population to urban centers like Sidney and Melbourne where they frequent cafes, markets, and pubs.

And who are these Australians?

Nearly 25% of Australia’s population was born in the  U.K., Italy, China, Vietnam, North Africa, or the Middle East (Countries of the World, Kate Turner).

When so many diverse cultures mix in urban settings, looking for great food, the result is fusion.

2. Traditional Bush Tucker comes from the Outback

Bush Tucker is food that can be found while living off the land, in the sizzling hot Outback. Not many Australians eat off the land any more (most of them are in the city anyway), but those that DO take the time to forage can look forward to an unusual diet.

Want some grub? As in grub worms? That’s a classic example of Bush Tucker. Apparently, their white, meaty flesh tastes just like peanut butter. Yum!

Still hungry? Bush Tucker includes kangaroo and crocodile.

For the more squeamish, there are also wild oranges, bush tomatoes, desert limes, plums, figs, and berries.

3. When in doubt, fire up the barbie!

Feel free to burn your Barbie doll, but I’m talking about Australian barbecue, otherwise known as barbie.

Australians have a reputation for loving their “shrimp on the barbie.” Even Anthony Bourdain fails to reject this stereotype on his show “No Reservations.”  The barbie is a cultural phenomenon, probably because their climate generally allows for year-round barbecue. I’ve even heard it called the national past time.

At a typical Aussie barbie you’ll find bratwurst snags (sausages are called snags), shrimp, lamb, and burgers.

And beer.

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Monday Meal Review: Armenia

 

This is meal #8 in my personal challenge to eat one meal from every country in the world.

Before I get into the Armenian review, I want to mention a few words about hosting dinner parties.

Hosting dinner parties is a lot of work if you don’t have much experience.

In terms of food you have to:

– Go shopping
– Cook the food
– Serve the food at the right temperature

But, I find, far more stress is spent on cleaning than on food:

– Clean the inevitable disaster areas around the house
– Clean the kitchen that you just destroyed before guests arrive (including mopping up crumbs and spills scattered on the floor). If you don’t do this someone will definitely walk into the kitchen. It’s Murphy’s Law.
– Empty the dishwasher so that, when the party is over, you actually have somewhere to put all the dirty dishes.
– Set the table, being sure to remember appropriate items for each course
– Get those nasty dishwasher spots off your glassware

With each Global Table Dinner I get closer to accomplishing each item on these checklists. And, when we sit down to eat, I am less flustered and red-faced. I’m learning how important it is to pick dishes that can be made a little in advance, making my life a heck of a lot easier. In fact, because this Armenian feast is a Meza buffet (cold buffet), 95% of the food preparation can be done ahead. That’s what I’m talking about! Three cheers for sanity!

Even if your meals cannot be made too far ahead, you can still do a lot of the cleaning the day before. In fact, we’ve been known to set the table a day in advance. Hey, why not? I’m all for making life easier!

Like I said, we’re getting better at this whole dinner party thing. Well, we’ve taken it up a notch, and its all my husband’s doing. I couldn’t help grinning from ear to ear when I saw that he took it upon himself to go online and learn a napkin fold.

A napkin fold!!

I love my husband.

You, too, can do napkin folds if you give yourself enough time. And don’t worry about the details so much. I mean, now that I think about it, I am pretty sure he put them on the wrong side of the plate (did he?). Hey, it takes time and practice to get all these things right. One dinner party a year isn’t going to cut it!

Ok. Onto Armenia. This week I purchased some middle eastern flatbread from Whole Foods because I was already making 6 dishes. The bread was wonderful and very large 🙂

That’s my shy husband showing off the bread. He wouldn’t let me use the one with his face. Anyway, we all just tore off pieces of the giant bread and scooped up our food with it. One of our friends actually made big burritos with his. I love meals like this, where everyone can just eat how they want and not worry about what they’re “supposed to do.”

Here’s my plate. Everything on here got scooped up into that yummy flatbread, except the grape leaves.

Oh, and our dear friends brought some pomegranate wine to share since Armenians love pomegranates! Yum. What a nice treat. The wine reminded me of a sherry.

***

Spiced Feta [Recipe]

What I like most about this dish:

The salty feta cheese goes well with fresh herbs, particularly the basil and mint. I also enjoyed how the paprika made the oil vivid red. Without the flatbread I might not have been able to eat as much of the feta though.

What I like least about this dish:

In America we hear “spiced” we think hot. In other parts of the world “spiced” just means seasoned. However, I would consider a variation with cayenne to give it a spicy hot kick.

Jajik (Cucumber Yogurt Dip) [Recipe]

What I like most about this dish:

Cool and refreshing, this dip is great to break up the flavors of the meal. The Greek yogurt makes the dip nice and thick. I would even use this as a sandwich topper, instead of mayonnaise.

What I like least about this dish:

The dip is easy to make but a little mild in flavor. I think lemon juice would be a great addition, but I tried to remain true to the Armenian recipe I used.

Yalanchi Sarma (Stuffed Grape Leaves) [Recipe]

What I like most about this dish:

This dish was fun to make. I felt all-powerful being able to make my own stuffed grape leaves! I loved the unexpected combination of cinnamon, allspice, and currants with rice which reminds me of Indian food. I actually prefer these to grape leaves soaked in vinegar brine. Also, this recipe happens to be vegan. Be sure to check out this recipe for step-by-step photos on how to roll grape leaves.

What I like least about this dish:

I had a difficult time finding something to weigh down my grape leaves in the last stage of cooking. I figured it was no big deal, so I did not use anything. Well, unless the stuffed grape leaves are tightly packed in the water, they start to unroll. I found that keeping the water barely simmering helped prevent this.

Lupia Plaki (Stewed White Beans) [Recipe]

What I like most about this dish:

These vegan beans would be refreshing on a hot day in a wrap. The flavor is mild and the dish is very healthy.

What I like least about this dish:

I had trouble shaking the notion that I was eating cold bean soup unless this dish was wrapped up in my flatbread.

Itch (Bulgur Pilaf Salad) [Recipe]

What I like most about this dish:

I think this dish is perfect to bring to a potluck or a barbecue. The recipe makes a large bowl and the orange/red color of the grains stained by the tomato puree is very festive.

What I like least about this dish:

I really enjoy onions, but if you don’t, beware of Itch. This recipe has white onion, red onion, AND green onion in it!

Revani (Hazelnut Cake in Honey Syrup) [Recipe]

What I like most about this dish:

I love honey and hazelnuts.

What I like least about this dish:

This dense, muffin-like dessert is very filling. I suggest washing the cake down with hot tea or coffee.

Ava’s Corner

Baby Ava tried three things during this week’s Global Table. She tried the stuffed grape leaf filling, a little bit of the stewed white beans, and the flatbread. She liked gumming on the bean (I mashed it a little for her to make it easier to eat) because the flavor was mild, I think. She had a little more trouble with the rice filling. Although it was cooked very soft, the texture of “rice grains” was new to her. She ate it but looked like she was “thinking hard” about the experience each time I gave her a little. Finally, she had the most fun with the flatbread. She spent a good while pulling it apart into little pieces, but also managed to eat a little bit.

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Armenian Bulgur Pilaf Salad | Itch

Serves 8

This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.

Ingredients:

1, 15 ounce can diced plum tomatoes
1/2 cup olive oil
2 cups chopped onion
2 cups bulgur
1/4 cup lemon juice
salt
pepper
1 small jalapeno, minced
1 large red bell pepper, diced
1 large red onion, diced
8 scallions, sliced
1/2 cup fresh chopped parsley
1-2 cups very hot water (add as needed)

Method:

1. Saute onions in oil over medium heat until golden. Add tomatoes and liquid and bring to a boil. Puree.

2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed.

3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving. Serve cold or at room temperature.

Armenian Bulgur Pilaf Salad | Itch
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.
Servings
8 people
Servings
8 people
Armenian Bulgur Pilaf Salad | Itch
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This colorful salad reminds me of tabouli. The orange hue comes from the pureed tomatoes. Serve at room temperature with grilled chicken or lamb.
Servings
8 people
Servings
8 people
Ingredients
  • 1 15 oz can roma tomatoes , diced
  • 1/2 cup olive oil
  • 2 cups onions , chopped
  • 2 cups bulgur
  • 1/4 cup lemon juice
  • salt
  • pepper
  • 1 small jalapeno , minced
  • 1 large red bell peppers , diced
  • 1 large red onions , diced
  • 8 scallions , sliced
  • 1-2 cups parsley (freshly chopped)
  • 1-2 cups hot water (add as needed)
Servings: people
Units:
Instructions
  1. Saute onions in oil over medium heat until golden. Ad tomatoes and liquid and bring to a boil. Puree.
  2. In a large bowl, combine all ingredients. Cover and let stand for 45 minutes, until the liquid is completely absorbed.
  3. Taste and adjust seasoning if necessary. Let stand at least 30 minutes before serving.
  4. Serve cold or at room tempature.

Armenian Stuffed Grape Leaves | Yalanchi Sarma

Serves 4-8 (makes 20)

This is a delicious variation on traditional stuffed grape leaves we see in supermarket salad bars. The Armenians make stuffed grape leaves without an intense vinegar brine. Instead, earthy cinnamon and currants carry the flavor. Just wonderful!

Ingredients:

1 16 oz jar grape leaves
6 Tbsp olive oil
1 onion, diced (about a cup)
1/2 cup basmati rice
2 Tbsp tomato paste
3 Tbsp dried currants
1 Tbsp lemon juice
3/4 cup water
salt
1/4 cup pine nuts
1/2 tsp sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
4 Tbsp chopped fresh parsley

Method:

1. Saute onion in olive oil in a large skillet over medium heat. After they begin to turn golden about 5 minutes), add rice, tomato paste, currants, and lemon juice. Cook for one minute longer.

NOTE: Currants are like tiny raisins:

Left: Currant; Right: Raisin

2. Add water and salt and bring to a boil. Reduce to a simmer and cover. Cook until just cooked, about 15 minutes.

3. Turn off heat. Add pine nuts, sugar, allspice, cinnamon, and parsley.

4. Stuff leaves in the following manner: Place leaves dull side up on a flat surface. Add 1 tsp filling on stem end. Turn the sides in and roll up into a burrito shape. Press leaf end into the roll. Refer to photos below for more details on how to stuff grape leaves.

5. Coat the bottom of a lasagna pan with grape leaves to prevent sticking. Fill with grape leaves, going up 2-3 layers as necessary. Refrigerate overnight if desired.

6. Place grape leaves in a skillet. Weigh down with a plate. Add enough boiling salt water to cover. Simmer for 30 minutes.

7. Remove from water carefully. Cool completely. Serve room temperature or chilled.

Armenian Stuffed Grape Leaves | Yalanchi Sarma
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Print Recipe
This is a delicious variation on traditional stuffed grape leaves we see in supermarket salad bars. The Armenians make stuffed grape leaves without an intense vinegar brine. Instead, earthy cinnamon and currants carry the flavor. Just wonderful!
Servings Prep Time
20 stuffed grape leaves 45 minutes
Cook Time
45 minutes
Servings Prep Time
20 stuffed grape leaves 45 minutes
Cook Time
45 minutes
Armenian Stuffed Grape Leaves | Yalanchi Sarma
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Print Recipe
This is a delicious variation on traditional stuffed grape leaves we see in supermarket salad bars. The Armenians make stuffed grape leaves without an intense vinegar brine. Instead, earthy cinnamon and currants carry the flavor. Just wonderful!
Servings Prep Time
20 stuffed grape leaves 45 minutes
Cook Time
45 minutes
Servings Prep Time
20 stuffed grape leaves 45 minutes
Cook Time
45 minutes
Ingredients
  • 16 oz grape leaves (jarred)
  • 6 Tbsp olive oil
  • 1 onion , diced
  • 1/2 cup basmati rice
  • 2 Tbsp tomato paste
  • 3 Tbsp dried currants
  • 1 Tbsp lemon juice
  • 3/4 cup water
  • salt
  • 1/4 cup pine nuts
  • 1/2 tsp sugar
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 4 Tbsp parsley (freshly chopped)
Servings: stuffed grape leaves
Units:
Instructions
  1. Saute onion in olive oil in a large skillet over medium heat. After they begin to turn golden about 5 minutes), add rice, tomato paste, currants, and lemon juice. Cook for one minute longer.
  2. Add water and salt and bring to a boil. Reduce to a simmer and cover. Cook until just cooked, about 15 minutes.
  3. Turn off heat. Add pine nuts, sugar, allspice, cinnamon, and parsley.
  4. Stuff leaves in the following manner: Place leaves dull side up on a flat surface. Add 1 tsp filling on stem end. Turn the sides in and roll up into a burrito shape. Press leaf end into the roll.
  5. Coat the bottom of a lasagna pan with grape leaves to prevent sticking. Fill with grape leaves, going up 2-3 layers as necessary. Refrigerate overnight if desired.
  6. Place grape leaves in a skillet. Weigh down with a plate. Add enough boiling salt water to cover. Simmer for 30 minutes.
  7. Remove from water carefully. Cool completely.
  8. Serve room temperature or chilled.

Armenian Hazelnut Cake in Honey Syrup | Revani

armenian-cake

Serves 8

This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.”  Serve chilled or room temperature with vanilla ice cream.

Ingredients:

For syrup:

1 cup water
3/4 cup sugar
2 Tbsp honey
2 pieces cinnamon stick
2 lemon slices
3 Tbsp brandy

For Cake:

4 large eggs, separated
1/2 cup sugar
3 Tbsp vegetable oil
1/4 cup greek yogurt
1 cup flour
1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor)
1/3 cup ground walnuts
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 orange, zested
1 lemon, zested

optional garnish – hazelnut halves

Method:

For the syrup:

1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool.

For the Cake:

1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil.

2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, hazelnuts, walnuts, baking powder, cinnamon, and zests. Stir to combine. The mixture will be very coarse and thick.

3. In a clean dry bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter and pour mixture into pan. Spread evenly.

4. Bake 30-35 minutes or until an inserted toothpick comes out clean.

5. Pierce cake all over with the toothpick. Ladle syrup over the cake slowly, giving the syrup time to absorb into the cake before adding more.

6. Cool the cake completely, cover with plastic wrap, and refrigerate overnight.

7. Cut the cake into circles or diamonds and decorate with a hazelnut.

This recipe was adapted from Please to the Table by Anya von Bremzen and John Welchman
Armenian Hazelnut Cake in Honey Syrup | Revani
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Armenian Hazelnut Cake in Honey Syrup | Revani
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream.
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
12 people 15 minutes
Cook Time
30-35 minutes
Ingredients
For the syrup
  • 1 cup water
  • 3/4 cup sugar
  • 2 Tbsp honey
  • 2 cinnamon sticks
  • 2 slices lemons
  • 3 Tbsp brandy
For the Cake
  • 4 large eggs , separated
  • 1/2 cup sugar
  • 3 Tbsp vegetable oil
  • 1/4 cup Greek yogurt
  • 1 cup all-purpose flour
  • 1 1/2 cups hazelnuts , toasted, skinned, and ground
  • 1/3 cup walnuts , ground
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon , ground
  • 1 orange , zested
  • 1 lemon , zested
Optional garnish
  • Hazelnut halves
Servings: people
Units:
Instructions
For the syrup
  1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool.
For the Cake
  1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil.
  2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, hazelnuts, walnuts, baking powder, cinnamon, and zests. Stir to combine. The mixture will be very coarse and thick.
  3. In a clean dry bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter and pour mixture into pan. Spread evenly.
  4. Bake 30-45 minutes or until an inserted toothpick comes out clean.
  5. Pierce cake all over with the toothpick. Ladle syrup over the cake slowly, giving the syrup time to absorb into the cake before adding more.
  6. Cool the cake completely, cover with plastic wrap and refrigerate overnight.
  7. Cut the cake into circles or diamonds and decorate with a hazelnut.