Tweet
Kansas City infoZine, MO
Sept 20 2004
Discover Armenian Kufta
Monday, September 20, 2004 :: posted by infoZine Staff :: views
by Dana Jacobi - Armenian cooking is probably unknown to you, but
sample it and you'll discover it is surprisingly familiar. This is
because dishes from this landlocked, often war-torn country are full
of well-known Mediterranean, Near Eastern and Middle Eastern flavors.
The flavors reflect the influences of neighboring Turkey, the
Caucasus Mountains of Georgia and the Persian food of northern Iran.
American Institute for Cancer Research - In Armenian dishes, you will
recognize yogurt, bulgur, chickpeas, tahini and rice. Also, the
liberal use of vibrant fresh herbs, including parsley, mint and
cilantro, and the spicy and warm flavors from cumin, cinnamon and the
hot red peppers popular in eastern Turkey. Like the Turks and Greeks,
Armenians like lemon to brighten the flavor of their dishes, but they
use green beans, tomatoes and bell peppers more often. Still, while
using many of these same ingredients, Armenian cooks put them
together in their own way.
I first discovered their boldly flavored cooking from Armenian
friends who invited me home to feast on dishes made by their
grandparents, most of whom arrived in the U.S. in the early part of
the last century to escape violent persecutions and upheavals.
Unless you live in an area with an Armenian community, there are few
Armenian restaurants where you can experience this complexly flavored
cooking. You could rely on recipes from the Internet and from
informative cookbooks, including The Armenian Table, by Victoria
Jenanyan Wise. Like other Armenian-Americans, she delights in
teaching how to make her family's favorite dishes, using ingredients
found in most supermarkets these days.
Featured Recipe: Chickpea Kufte with Walnut Filling
Kufta, "meatballs" that blend bulgur with vegetables or meat, are an
Armenian specialty. These, made of chickpeas, have a nut filling.
They make a meatless dish that is festive, substantial and satisfying
enough to please meat eaters, too.
"Something Different" is written for the American Institute for
Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy and
recipe creator for AICR's Stopping Cancer Before It Starts.
Sept 20 2004
Discover Armenian Kufta
Monday, September 20, 2004 :: posted by infoZine Staff :: views
by Dana Jacobi - Armenian cooking is probably unknown to you, but
sample it and you'll discover it is surprisingly familiar. This is
because dishes from this landlocked, often war-torn country are full
of well-known Mediterranean, Near Eastern and Middle Eastern flavors.
The flavors reflect the influences of neighboring Turkey, the
Caucasus Mountains of Georgia and the Persian food of northern Iran.
American Institute for Cancer Research - In Armenian dishes, you will
recognize yogurt, bulgur, chickpeas, tahini and rice. Also, the
liberal use of vibrant fresh herbs, including parsley, mint and
cilantro, and the spicy and warm flavors from cumin, cinnamon and the
hot red peppers popular in eastern Turkey. Like the Turks and Greeks,
Armenians like lemon to brighten the flavor of their dishes, but they
use green beans, tomatoes and bell peppers more often. Still, while
using many of these same ingredients, Armenian cooks put them
together in their own way.
I first discovered their boldly flavored cooking from Armenian
friends who invited me home to feast on dishes made by their
grandparents, most of whom arrived in the U.S. in the early part of
the last century to escape violent persecutions and upheavals.
Unless you live in an area with an Armenian community, there are few
Armenian restaurants where you can experience this complexly flavored
cooking. You could rely on recipes from the Internet and from
informative cookbooks, including The Armenian Table, by Victoria
Jenanyan Wise. Like other Armenian-Americans, she delights in
teaching how to make her family's favorite dishes, using ingredients
found in most supermarkets these days.
Featured Recipe: Chickpea Kufte with Walnut Filling
Kufta, "meatballs" that blend bulgur with vegetables or meat, are an
Armenian specialty. These, made of chickpeas, have a nut filling.
They make a meatless dish that is festive, substantial and satisfying
enough to please meat eaters, too.
"Something Different" is written for the American Institute for
Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy and
recipe creator for AICR's Stopping Cancer Before It Starts.