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Show r O ' 1 t i t 1 s ft LJ 'M, J cfSf N ' Ail I FAVORITE RECIPE IGeri Cheney, center, likes to prepare Armenian foods for her daughters, Emily, left, and Hillary. The , recipes, using cracked or whole wheat, include Armenian meat pies, wheat and parsley salad, paklova and kufta. PAKLAVA 1 lb. fillo pastry 34 cup melted unsalted butter 2 cups walnuts, finely chopped 2 tsp. cinnamon and sugar, optional op-tional SYRUP: 2 cups sugar P4 cup water Several thin slices or 2 tsp. lemon juice or 'A tsp. tartaric acid NOW BUTTER a 13x9 inch pan and place a sheet of fillo in the pan, brush with melted butter. Repeat until about half of fillo pastry is used. Now spread with half of the nuts and sprinkle with the cinnamon " sugar mixture. Top with another two sheets of fillo, then sprinkle with remaining nuts. FINISH adding remaining fillo sheets, brushing each with butter. With a sharp knife, cut into diamond di-amond shapes and bake at 300 degrees de-grees for 30 minutes. Then raise temperature to 325 degrees for 30 to 35 more minutes. WHILE THE Paklava bakes, make the syrup. Place sugar and water in pan and stir over medium heal until sugar is dissolved. Add lemon slices or juice and boil for 15 minutes, cool. Spoon the cooled syrup evenly over the hot Paklava and let stand for several hours, then recut the diamond shapes and serve. ARMENIAN KUFTA 2 cups bulgar or finely cracked wheat 2 cups very cold water 1 lb. lean ground beef Vi tsp. scant, cayenne pepper l'z tsp. salt 1 large onion, chop fine or blended FILLING: 1 lb. ground beef 2 to 3 medium onions 1 cup walnuts, broken Freshly ground black pepper Salt to taste PLACE WHEAT in bowl and cover with the cold water. Soak bulgar for 15 minutes and drain well. If using cracked wheat, add the water but do not drain. Mix well together, the wheat, ground beef, cayenne, salt and blended onion and knead with hands to a paste, or you could use the bread mixer. Chill while making mak-ing the filling. BROWN THE ground beef and onions, add salt and pepper to taste and remove from heat, then add walnuts. Spread half of the wheat mixture evenly over buttered 9x13 inch pan. Top with meat and nut mixture. mix-ture. Spoon remaining wheat mixture mix-ture over the top and smooth flat with a wet hand. Score the top into diamond shapes. Brush the top with 2 Tbsp. melted butter mixed with 2 more Tbsp. butter. Cover with foil and bake for 1 hour at 350 degrees. Remove foil the last 20 minutes to brown. Cut through scored sections and serve hot or cold. GERI'S grandfather escaped from the Armenian massacre in 1908 when he was a young boy. He later came to America and loved Armenian foods and he passed the recipes on to his descendants. These recipes remain as favorites of the Cheney family. Arch Cheney works in audio visual products business in Salt Lake City. The couple has four children. GERI TEACHES the piano and does free lance work, enjoys Chinese cookery too and calligraphy calligra-phy as well as oil painting. This talented and busy housewife enjoys en-joys the Centerville atmosphere where the family lives, kj Emily 5, Geri Cheney and Hillary Hill-ary 2, are displaying several Armenian Arme-nian foods. The family enjoys the Armenian recipes, having ances-: ances-: tors who come from Armenia, so they like to carry on the tradition of these delicious recipes, nutritious : and using whole grains. : GERI SAYS this is a good way to ; use the whole wheat you have in storage. At the front are Armenian ; meat pies, the filling is spread over squares of dough and baked. The : filling has ground beef with well : seasoned ingredients, to be used as ; a meat course. ; The knuckle bread is a regular , tread dough but punched down ; with the knuckles, thus the name. ' The large bowl of wheat and pars-ik pars-ik ley salad, or Tabouleh, in the ; Armenian language, uses bulgar or : cracked wheat, with a special sea-; sea-; soning and dressing. l THE PAKLAVA is an unusual dessert, using the fillo pastry which lr purchased in a specialty food shop. The Armenian Kufta is j another meat dish, mixing bulgar 7 or finely cracked wheat for the crust and covered with a filling of ground beef and several other ingredients, ing-redients, making an unusual but very good nutritious meat dish. ARMENIAN MEAT PIES 2 lbs. lean ground beef 5 cups tomato juice 3-4 green peppers, blended 2 large bunches parsley chopped W bottle dried parsley I tsp. allspice J1 Tbsp. salt, or less Winkle of garlic salt HAVE ENOUGH bread dough . either with white flour or wheat, for about 4 loaves of 'read. Mix all of the ingredients given freaking up the raw ground Now roll a piece of the bread to fit a greased cookie sheet, '8 't about', inch thick. 5? THE meat mix"re X! eorfad dou8h as thin as Bake at 425 degrees for 10 Ctn??-5, Until lighl brown-7"5 brown-7"5 mch pieces for serv- 45eif0thisprocessuntilalIthe , "re is gone. of these meat pies takes bike h ?. hours 10 Prepare and l1" yields 50 to 60 pieces. I;Ch eserved hot or cold or iaredclicioustotake on j w camping trips when you ou,e mountains. fcft?u ead is usins n, T meat P'". Hwi hballand Pching CArhtheknucklesand bak-:-iad l Armenians call it knuckle Tabouleh Neat n0R PARSLEY SALAD :2cUp !f or cracked wheat i ;C11 cld water I ?Ps Parsley I Chfr8reuen onins i :'3 tofi1, mim' optional ! SP deleaves ! S1NG. fte heaPed ! b.Mk pepper ofcSa'ad' soak bul- Suit o f ,?r ,you cn cook ; Jo fcracked wheat and 'SoLand onins and !i oedressingandadd N lined SU- Servin Serwith the lettuce |