Thanksgiving is just a few days away. Are you ready?
One of the many recipes I’ll be making is the Armenian Stuffing recipe mentioned here.
One of my readers, Ara Kassabian, was kind enough to share his family’s version of Armenian stuffing. It sounds most delicious with the combination of spices, nuts, meat, and rice.
Similar recipe: When you buy the chicken, make sure it comes with the giblets, liver, etc. Also take a little bit of lamb or beef. Cut everything into small dice (about 1/2 inch) and season with salt, black pepper, allspice, cinnamon, and clove (“baharat”).
Heat butter in a small frying pan and fry some slivered almonds, pine nuts, boiled chestnuts, peeled pistachios… Remove the nuts and add the meat. After it is browned, add water and cook.
Make the rice separately, again adding the baharat. Mix the two and stuff the chicken.
In “ghoozoo ichi,” you do the same thing but keep the meat in large, flat slices. I think you can also add dried apricots, raisins, a little sugar. The mixture then goes on top of the rice. Alternatively, you take a whole suckling lamb and stuff with the rice/nut mixture. When the lamb is cooked (I guess in the oven or on a barbecue), you just put it on a large platter with the stuffing artistically pouring out of the cavity.
Thank you for sharing, Ara.