AGENCHIK SOUP
Just in from Sonia Tashjian… another recipe representing Musa Dagh, my maternal grandparents homeland.
Sonia wrote:
“Have you heard about AGENCHIK (aganch means “ear” )
soup? It’s a Musadaghian traditional soup. The name of the food comes from the
shape of the (dumplings which resemble an ear and are added to the soup).
Although the ingredients are simple, and the taste is delicious, it is very
laborious (to prepare).”
soup? It’s a Musadaghian traditional soup. The name of the food comes from the
shape of the (dumplings which resemble an ear and are added to the soup).
Although the ingredients are simple, and the taste is delicious, it is very
laborious (to prepare).”
If you’re up to the task, here is the recipe for …
 |
| Agenchik Soup from Sonia Tashjian |
AGENCHIK SOUP
Ingredients and Directions for the Dough:
1 cup of water
1 tablespoon of oil
1 tablespoon of vinegar
Dash of salt
flour as needed
Combine the liquid ingredients in a mixing bowl. Add the
salt and enough flour to form a soft, non- sticky dough. Set aside.
salt and enough flour to form a soft, non- sticky dough. Set aside.
 |
| Preparation of the meat-filled dumpling
|
Ingredients for the Filling:
300 gr (about 2/3 lb.) of minced (ground) meat
1 onion, chopped
Allspice, to taste
red and black pepper, to taste
chopped parsley (if desired)
Ingredients for the Soup:
1 L. (about 4 cups) of matsuni (madzoon/yogurt)
50 gr (about 3 Tbsp.) of butter
1 tablespoon of flour (or one egg)
1 tablespoon of mint
Preparation:
1. Cook the chopped onion with the meat (until onions are
soft and the meat is browned. Drain any excess fat. Add the spices & a
little amount of water if needed. Let it
cool.
soft and the meat is browned. Drain any excess fat. Add the spices & a
little amount of water if needed. Let it
cool.
2. Knead the dough, then open it with a rolling pin. Cut
circles 3.5 cm (about 1 ½ in.) in diameter, put the filling, close it, by
shaping a semicircle, then pinch the edges. Bake them in the oven (set to about
350°F), until they (begin to brown).
circles 3.5 cm (about 1 ½ in.) in diameter, put the filling, close it, by
shaping a semicircle, then pinch the edges. Bake them in the oven (set to about
350°F), until they (begin to brown).
3. Then prepare the soup: Mix the matsuni with the
flour (or an egg) & bring to the boil. Then add 1 L. (about 4 cups) of
boiling water & the butter.
flour (or an egg) & bring to the boil. Then add 1 L. (about 4 cups) of
boiling water & the butter.
Add the baked dumplings to the soup & serve mint on
top.
top.
NOTE: There are three different
kinds of soups to in which to add the agenchiks (dumplings)…
kinds of soups to in which to add the agenchiks (dumplings)…
1.- In tanabur (only matsuni with mint)
2.- Matsuni & tomato paste mixed soup (it’s special
only for Musadaghian kitchen) + lemon + mint + garlic
only for Musadaghian kitchen) + lemon + mint + garlic
3.- Tomato & pepper paste + garlic + mint + lemon
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This is manti?