Great article Tali! I will mention the most prominent one called Gata. Preheat the oven to 180 (350F). ", Lentils and bulgur wheat are cooked with caramelized onions and served with green onions, yogurt, and lemon in this refreshing Armenian side dish. RACINE, Wis. - This year, the annual picnic of St. Hagop's Armenian Apostolic Church in Madagh will be held on Sunday, June 26. Serve in a deep dish with nuts as garnish - room temp or cold. Eech (or itch) refers to an Armenian bulgur salad. Arrange them on a platter and serve with lemon wedges and a yogurt-mint sauce for a delightful appetizer. Tolma is considered to be an ancient Armenian dish. Cover the balls with plastic and a dish towel and allow them to rest for 20 minutes. Spread the remaining smaller or damaged grape leaves over the rolled ones and place a large heavy plate on top. King Arthur Baking Company, Inc. All rights reserved. They are simply delicious served with char-grilled vegetables, an Armenian rice pilaf and pita breads. Your email address will not be published. Today, its cooked in the ovens of St. Hagops basement kitchen. In this super simple pilaf dish, egg noodles and rice are coated in melted butter, then simmered in chicken broth until all the liquid has been absorbed and the rice is fluffy. Published Jan. 23, 2019 From the best setup to advice on keeping your steamer in top shape, here's your guide to steaming. I will order the cookbook. Gomgush is an iconic Armenian stew that's made with lamb, tomatoes, eggplants, and an abundance of herbs. Transfer the dough to a lightly floured work surface, gently deflate it, and divide it in half. Facebook Instagram Pinterest Twitter YouTube LinkedIn. To roll out the dough: Working with one piece of dough at a time, flatten it gently with your hands on a well-floured work surface large enough to hold a 28-diameter dough circle. They are extremely popular and can be filled with ground meat, vegetables, and rice. says home cook YELLEPHANT. Cut up butter and add to rice. This recipes makes a great thin crispy crust for mini pizzas. Heat 1/4 cup of oil and cook onions in a large pot on low-medium heat until they are translucent, 7 to 10 minutes. St. Hagop's has held their traditional picnic or "Madagh" since 1938. Bishop Torkom Donoyan, Prelate, celebrated Divine Liturgy at the Armenian Apostolic Church of North Hollywood. When the dough is done it should feel like your earlobe. Optional: Add 1 cup of finely ground toasted pecans OR walnuts. I have the Cooking with Mama cookbook and love the recipes as well as the stories of the women of the community. Put the pumpkin into the oven and bake it for about an hour. They are topped with a spicy ground lamb, tomato, and herb mixture and crisped up in a very hot oven. You can use this time to work on assembling the remaining gata. Place each ball on a lightly floured board. 7 Typical Foods of the Armenian Cuisine. Add egg, vegetable oil, lemon juice, and sour cream; mix well. Toward the end of the rising time, position a rack in the center of the oven and preheat the oven to 350F. 10 Tasty Armenian Recipes for Main Dish Meals. Place bulgur in a large mixing bowl. Bake alternately in this manner (1 tray on the bottom and another on the top- be sure to brown on the bottom first. Place yogurt, water, garlic and salt in food processor and process for a few seconds. Add all the vegetables and oils and seasonings. 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! Combine all ingredients. Enjoy, and happy cooking! It's pronounced like KAH-tah. Pour yogurt over cubes and top with meat and onion mixture. When serving, add a few ice cubes to add additional refreshment! In reply to Really enjoyed reading this by Sam T. (not verified). This unique dish is a symbol of the victory resistance of Musa Ler mountain during Armenian genocide in 1915. "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 . Put it on the light fire and regularly mix with the spoon. 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. Bake it in the oven for around 10 minutes at 425 degrees Fahrenheit. Bake in 300 degree oven for 1/2 hour. 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. For each of the two rises required for katah, the bakers close off the kitchen, turn on all of the ovens, and open the oven doors to create the ideal warm, toasty environment for the dough. Additionally, as Armenians moved beyond the Highland due to persecution and massacres, they developed communities in these new lands and incorporated local influences into their lives. Traditional Armenian Gomgush. INGREDIENTS (Mix in a large mixing bowl): 1 pound of lean ground [not fatty, but not too lean], 1 cup finely chopped mixture of red & green pepper, 2 large cloves of garlic or 2 teaspoons of minced garlic (I like garlic, so I use 3-4 teaspoons), 1 teaspoon allspice or teaspoon allspice plus teaspoon cumin (as with garlic, I used a bit more allspice than the recipe calls for do it to your taste), teaspoon of Near East red pepper (or teaspoon paprika mixed with teaspoon cayenne), Optional: 1teaspoon fresh mint leaves, crushed (I usually use), Let the meat mixture marinate at least 6 hours (I usually do overnight). Remove saucepan from heat, and allow to sit for 30 minutes. 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. 2 packages active dry yeast. These are best eaten warm. Madagh is an Armenian custom of commemorating victims through requiem services, most often associated with the annual remembrance of the Armenian genocide. We go home tired but always with smiles on our faces. How to start prepping for Thanksgiving right now, For better steam, bake your bread with towels, A natural way to make brighter, bolder bao, Everything you need to know to make steamed buns. Install the walnuts on through the thread, Pour the juice and flour in the saucepan and mix, Leave on a light fire and mix as soon as turns into a thick mixture, Then, dip the threaded walnuts into the mixture, Hang sharoc to dry in cold room for 6-7 days. Wait until the butter and honey spill over the mixture. The cost is $25.00 plus shipping & handling, with all proceeds to benefiting St. Hagop. Bake for 5 to 8 minutes. Armenian Gata Recipe #2 Puff Pastry Gata Bread. 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. Baby walnuts are picked when they are green. Notes from my mother (Leslie Shahan) or my grandmother (Myra Shahan): Makes 8 loaves; sections of braids should be well separated30 mins rising after shaping, brush with egg yolk. Long-time katah connoisseur Johnny Buchaklian offers this advice to first-time katah bakers: Dont worry if you rip the dough while rolling it out, as the rolling process can be tricky if its your first time. 1. Cool the clarified butter to lukewarm before using. Add the water/broth. Anyone who loves to cook or bake knows that a shared meal has the unique ability to bring people together. Details to . Pasta salad. Makes about four servings. Pour the dry ingredients, including raisins, apricots, walnuts and cinnamon into another bowl. It is flat and soft bread called lavash. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Roll or pat the katahs into 8 or 9 circles and place them into the prepared pans, patting them gently so that they fill the pans. says home cook dancerjax. Shape the dough into a smooth ball and place it back in the mixing bowl. 10. Discover (and save!) Add 1 teaspoon of baking soda to sour cream. When they lost their older daughter in 1944 they moved to Fresno, CA, and we lost our connection with her "family" in Racine. When the pumpkin is about half full, pour in 180 g of honey and 125 g of melted butter. Step 1: Add yeast to room-temperature sour cream and mix to combine. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the spices, onions, scallions, mint, parsley, diluted red pepper paste, and lemon juice to the bulgur. And we like to cook our traditional dish with tomato, many kinds of tasty peppers and aubergine. Knead the dough on a lightly floured surface until smooth. which culture I am in. Leaves are usually grape, or cabbage and the filling is a rice and spice mixture that may be left vegetarian or feature ground beef or lamb. Shape each piece into a ball and place on a lightly floured or parchment-lined baking sheet. Cut the apricots in half and add to saucepan along with raisins & sugar. Stay close and keep stirring until the noodles start to turn brown. Put the meat and its juices into a large pot. Putting dried lavash on the table is essential. According to Armenian tradition, the Apostle Bartholomew, the first enlightener of the Armenians, took the portrait with him to Armenia. 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. Add the noodles and stir. 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 . 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. (Bon apptit!). evaporated milk. Put the wrapped dolmas in the saucepan, and boil for 30-40 minutes. Best served chilled for a few hours. So as you try St. Hagops katah recipe, I invite you to listen to some Armenian music, learn more about Armenian history, and help us keep our culture alive. The dough should be stiff and soft at the same time. 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. Vegetarian (noodle contains egg) Arishta. You will need tomatoes, onions, parsley, green pepper, tomato paste, garlic, salt, paprika, cayenne pepper, black pepper, ground beef, and tortillas or lavash. Armenian Fest . What ingredients and preparing method you will need to prepare this mouth-watering and aromatic dessert? Khash is a heavy dish, and these products will help you to digest it quickly. Then open the dough again and slush the kernel which the Armenian call khoriz, Roll the dough and flatten with a rolling pin, Slush egg on it cut it into several pieces, Add flour and sliced butter into the bowl. ), 12 bulbs, fresh garlic, peeled and chopped, 1 tablespoon of freshly ground black pepper. Cover and let the dough rise in a warm place until doubled in size, about 1 1 /2 hours. Cover and set aside to double in size , about 20 to 30 minutes. That's itnothing extra needed! 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. "Serve with sides of tabuli salad, hummus, and a whole wheat pita.". Mshosh (Armenian Lentil Dish) 35 min. Each Armenian family has its unique and special kind of dolma according to the taste of family members. INGREDIENTS:1 cup rice2 cups chicken stock1 cup tomato sauce1/4 cup olive oil1/4 teaspoon ground allspice1/2 teaspoon cinnamon1 medium chopped onion1/2 cup currants or raisins1/2 cup fresh chopped dill1/2 cup pine nutsJuice of 1 lemonSalt and pepper to tasteDIRECTIONS:Wash rice in cold water until water runs clear.Saut onions in olive oil until tender.Add spices and stir until fragrant.Add remaining ingredients.Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender.Serve as a side dish or filling for dolmas. Skim off and discard the foam, then remove the pan from the heat. Set aside. 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. Golf Outing Saturday, August 27, 2022 Ives Groves Golf Course For more information, This is an Armenian quickbread which originated in the region of Gesaria in Armenia. Spread meat mixture thinly on dough (Flour tortillas can be used, but they are not as good). During the summer our gardens are abundant with vegetables. (At this point, you can divide into smaller portions and freeze after they have cooled.) Armenian cuisine is very popular with its traditional bread. "Being of Armenian descent, I've had my fair share of Choereg, and I must say, this is truly a wonderful recipe!" Also, they make the taste of Khash tastier. Dr. Juan R. S. Yelanguezian K. P. is an Argentinian-Armenian composer, musicologist, author and plastic artist. Because of this, Armenian culture reflects the influences of the other peoples with whom Armenians came in contact. Armenian people even have made up a joke about it. This is the final edited version of the full-length Madagh video, sharing the story of the Madagh Armenian Picnic held by the St. Hagop Church in Racine, Wis. The grape enjoyed preeminence among all fruits, because it is the source of wine that is used in the Sacrament of the Divine Liturgy, in the Holy Communion and in Holy Matrimony. Combine barley and water in a saucepan, bring to a boil, remove from heat, and set aside to soak overnight. Copyright 2022 Armenian Museum of America. How to make this very Armenian dish? July 25-29, 2022 . 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. "I make this bread often," says home cook HERRANA. Process it until well mixed. To borrow an Armenian proverb: Amen geen eer madzoonzarneloo tsevuh oone, which translates to every woman has her own way of making yogurt. Or, simply put, there are many different ways of doing the same thing. Cool on a rack. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. 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. Warm tap water (see directions for amount), cup fresh mint leaves, roughly chopped (2 tsp. Cook for 1 minute or until puffed slightly and blistered. Add the flour and process it until the mixture forms a ball. Cook the Lavash. Koulenje is not well known among Armenians in the U.S.--most Armenians are more familiar with choereg, which is a similar bread but made with yeast instead of baking powder. Save the juices. Add rice and stir well, cooking together for a few minutes. Food builds community. Add onions and saut till almost tender, stirring frequently. 4605 Erie St. Racine Hye Spirit Church Camp . Make a hole in flour and add 3 egg yolks, sour cream, and water. 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. All Are Welcome! Katah was traditionally baked in an Armenian wood-fired clay oven called a tonir. Mix together the ground beef, onion, parsley, salt, pepper, and paprika until well incorporated. 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Needless to say, this version has been scaled down to meet the needs of the home baker. Bake alternately in this manner (1 tray on the bottom and another on the top- be sure to brown on the . 1. This amalgamation of cultures was passed down to each successive generation and so you will notice that the recipes below use terminology and ingredients that are not specifically Armenian, but that have become part of the Armenian lexicon and kitchen. Store any leftovers, well wrapped, at room temperature for a day or so; or freeze for up to one month. How to use carrots, cabbage, and more to make colorful buns and breads. Loved the scaled down version that is possible to make in a home kitchen. 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. We adore to prepare it, especially at Christmas. No reviews. For over 80 years, St. Hagop Armenian Apostolic Church in Racine, Wisconsin has sustained this old-country tradition. Open to the community/public with. Remove from heat, drain excess liquid, if necessary. 2 cups warm milk Mix the boiled rice with the dried fruits. Racine, WI. In a saucepan, add the lentils, 2 cups of the water or stock, and a pinch of salt. They say The secret why people dont get drunk here, even after drinking a lot, is that they eat baklava with the vodka. All Rights Reserved. 3. Popoki Murhaba: Green Walnut Jam. 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 . Ingredients for Puff Pastry Gata Bread. Anton Mikaelian and John Buchaklian prepare the traditional cracked wheat for the Armenian "Madagh" Picnic held on the last Sunday of June every year. 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. Place the dough in the pan or over the griddle. The Armenian food is made from a very stiff dough and the ingredients are water, flavorings, and salt. Also known as lahmacun, or Turkish pizzas, this simple version uses pita breads for the crust but you could use homemade flat breads. Mix all ingredients well, except for tomato sauce. Combine these ingredients, then spread the mixture on the tortilla or lavash. Lavash. Grease 2 (13 by 9-inch) baking pans or 1 larger (13 by 18-inch) pan with butter and set aside. Rinse you diced lamp in cold water and allow to drain. Armenian recipe #4 Harissa. You can freeze whatever you do not use for your next batch of meatballs. Use leftover dough for the next log that you will roll out (or eat!). St. Hagop has a small designated team of katah experts who lead its preparation each year. Turn heat down to medium for about 10 minutes and let it sit. Cook for one and a half hours. See our complete collection of Story posts. Tolma is one of the most famous traditional Armenian dishes and comes in over 60 varieties! To clarify the butter: Melt the butter over low heat in a large pan until the foam rises, watching closely so that the butter doesnt burn or bubble over the top of the pan. Then separate all the meat from the bones, Fill the cut meat and the washed wheat into the broth. The work is accompanied by talk, outbreaks of laughter, and the occasional good-natured jab at someones technique. Using a toothpick, poke 8 to 10 evenly spaced holes in top of dough, stopping when you reach the filling. Its one of our most popular breads, and baked into this particular katah recipe is a story of community and resilience that we continue to celebrate. Dolma - A Lent delicacy. One, large potato is enough for two people, Refrigerate until ready to serve tastes better when it has time to marinate (a couple of hours, or overnight), Recipe Submitted by Siran and Adreena TamakianRecipe credit: Madeleine Aram Tamakian, c. lemon juice (fresh would be 4-5 lemons). Season the flour with the salt and pepper and toss the lamb in the mix. Thank you. LAHMAHJOON - An Armenian pizza. The past year has challenged us to find new ways of staying connected with friends and loved ones. Another product to have with khash is the radish and mineral water. 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. Separate egg whites from yolks. Attach a dough hook. This book preserves the recipes from that area, a small Armenian homeland that the residents evacuated in 1939 when it was transferred from Syria to Turkey. Ghapama. The Armenian Highland was located at a commercial, cultural, and political crossroads of western Asia. 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. Serve with bulghur or rice pilaf, putting the sauce over the pilaf if desired. This is optional. 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. to make the Dolma: Warm the olive oil in a small skillet over medium heat, and saute the onion and shallot until translucent, about 5-8 minutes. This traditional, braided, slightly sweet yeast bread is enriched with eggs and a fragrant spice called mahleb to give it its distinctive flavor and aroma. At St. Mesrob's Armenian Church and. Lamb chops, beer, green bell peppers, mint, carrots. One dish that I saw had Crisco in it. 2. First Preheat your oven to 180 C (375 F). Original archival footage from a traditional St. Mesrob 'Madagh' & Picnic.1940. The taste of sujuk depends on the fruit we make of it. Khash has a particular preparing method and requires a good amount of patience and time. If you love Mediterranean food and Middle Eastern cooking, you'll want to know Armenian cuisine. Mix well until dough forms. Copyright 4.2. shutterstock. Cooking Like Mama is available from St. Hagop. Dried apricots, olive oil, dried lentils, black pepper. 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. Fingers work best. Wrap and roll the dough and put on the refrigerator. Bake until evenly golden brown, 28 to 35 minutes, rotating baking sheet after 20 minutes. 4 large eggs. Lavash is baked in an underground clay oven named "T onir ". St. Hagop Armenian Church hosts their annual Madagh picnic at the Johnson Park Picnic Grounds, 6200 Northwestern Ave. in Racine. Cut it into diamond shapes, circles, or long strips which can be rolled and braided into loaves. Add more time if necessary. Armenians and non-Armenians alike gather for the Madagh to enjoy a day of live Armenian music, dancing, church service, and perhaps most importantly, food. Remove the flour-coated lamb and dust off any excess flour. This version from Chef John uses ground lamb, rice, fresh mint, currants, and pine nuts. Bread: 3 stale Armenian Pideh breads, cut up in 1 inch cubes. Toast the mixture like this for a minute or two, then slowly pour in the broth. Once the doughs diameter is as long as your rolling pin, its easiest to use an okhlavoo (or long food-safe dowel) to finish rolling the dough into a thin circle about 28 in diameter; it will be thin enough to be semi-transparent. 3. Cut the apricots in half and add to saucepan along with raisins & sugar. Trim and tuck in the ends of the dough strips under the discs . You want it so thin that any thinner will leave bare dough. When ready to serve, remove the rolled grape leaves gently from the pot, arrange them on a tray, pour over the liquid remaining from the pot, and serve with lemon wedges. Continue to fold the dough in 4 increments until you reach the opposite side of the circle and you have a roughly 4 x 28 strip of dough. Reduce heat to low, cover the saucepan, and cook about 25-30 minutes, or until lentils are tender. If the dough seems too dry, add some of the remaining water and continue to mix. 1. Milton and I tried to do DNA testing to find out relationship, but it could not show it. Transfer to the oven and bake until the gata are puffed and deeply golden brown, about 30-35 minutes. Brush each piece of koulenje with this glaze and place on cookie sheet covered with baking parchment.Bake at 400 for 12-15 minutes until slightly golden. This actually tastes better the next day. If you want to try the fantastic taste of the sun, then probe our particular recipe of Ghapama. RACINE, Wis. This year's annual St. Hagop Armenian Apostolic Church Madagh Picnic will be held on Sunday, June 26. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced. One of Armenia's most popular preserved fruits is walnut jam, or popoki murhaba, as it is known to Armenians. Ita Mac Airt is a freelance food writer specializing in global cuisine and easy-to-follow recipes. Whisk flour and salt together and add to the bowl of a stand mixer (paid link). Misleading title. 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. Check bottom of cookie for doneness. Use already pickled Armenian cucumbers and Lebanese cucumbers . They can be sliced lengthwise, widthwise, diced, and julienned. Dissolve 2 yeast cakes in 1/2 cup warm water. Starting with the section of dough thats closest to you, fold 4" of the dough toward the center of the circle. Cover the bowl with plastic wrap. says recipe contributor Chef Joanna. Stir occasionally throughout the days to distribute marinade evenly. 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. Some of the sweeter versions are more like puff pastry than bread, and others include a filling made of butter and sugar called khoriz. Put in separate bowl. If you're interested in purchasinga copy, please contact the cookbook caretaker, Denise Lansing, at (262) 672-9265. 5. 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. Its decorations are minimal, as the bakers prioritize the rolling and folding process to achieve the ultimate layered loaf. 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. Curious Cuisiniere. In a separate bowl, beat 6 eggs, then blend in the butter and milk.Sprinkle one tablespoon of sev dzandig (black seeds) and all the mahleb on top of the dry ingredients. You can also continue to use a rolling pin (a straight one is preferred), but youll need to move it around to ensure the dough is rolled out uniformly. Turn off heat and allow process to cook till done. Transfer to a bowl and mix with mint and cucumber. melted butter. The ladies of St. Hagop, Racine are the best bakers. They are an off a lot of the recipes in this book that are things I grew up with in the Midwest. Toss veggies into a bowl and lightly salt them. 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. Remove the pot from heat and allow it to cool. Pronounced as "Tolma" in the Armenian tongue, this is an ideal vegan recipe to cherish, especially during the Lent festival.