Aram, our recent house guest, is on a gluten-free diet.
While he and his wife Tricia were here, Aram and I experimented making a
gluten-free crust for lahmajoun and gluten free simit. (Coming soon in a
separate post.)
Chickpea dough |
Knead well for 10 minutes. Cover and set aside for 2 hours; do not refrigerate.
Crumbled chickpea dough |
Chickpea ‘pie’ – before baking |
The dessert baked for about 25 minutes at
350°F.
Baked Chickpea-Cardamom-Tahini ‘Pie’ |
The dessert had to cool completely before serving. Note: The longer it sat,
the easier it was to slice and serve.
Candy-coated chickpeas |
How did it taste? If you’ve ever eaten candy-coated chick
peas, that should give you an idea. It was sweet, without being too sweet, with
a hint of cardamom and tahini.
It was actually pretty good, especially with a cup of coffee!
Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for…
I don’t know about you, but in our family, we’re all about tradition when…
It’s that time of year again! St. Sarkis Day, the moveable feast day on the…
Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…
With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
This website uses cookies. find out more.