Ready or not, Armenian Christmas is almost here. It’s
time to prepare Nevik to serve on January 5th, along with traditional meal comprised of rice, fish, and yogurt soup (madzoon abour – see recipe below), then cap things off with Anoush Abour to
enjoy on January 6th.
|Nevik, traditionally served on Armenian Christmas Eve, January 5th|
So, put on your aprons, and get ready for another celebration!
|Shelled wheat – gorgod|
1. In a large saucepan, bring chicken broth to a boil; add gorgod, and boil for 10 minutes. Remove saucepan from heat, and allow to sit for 30 minutes.
2. In a mixing bowl, whisk the egg, then gently combine egg with the yogurt; set aside.
3. In a skillet, melt the stick of butter over medium-low heat. Saute the onion until softened, but not browned. Stir in the mint and cook 2 minutes.
4. After the gorgod has sat for 30 minutes, check to see if the liquid has been absorbed. If so, then add 2 to 3 cups water and bring to a boil again. Remove gorgod from heat; set aside.
5. Take some of the hot liquid from the gorgod and slowly add it to the yogurt-egg mixture, making sure the yogurt does not curdle.
6. Carefully add yogurt-egg mixture to gorgod. Stir in the onion-mint mixture to combine.
7. Return the saucepan to the heat and bring to a simmer just long enough to heat everything through. Do NOT overcook.
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