Armenian Christmas is almost here!
Two recipes which are must-haves for Armenian Christmas Eve and Armenian Christmas Day include Nevik (spelling varies!) and Anoush Abour. |
| Nevik, an Armenian Christmas Eve specialty |
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| Anoush Abour, literally meaning ‘sweet soup’ which is traditionally served on Armenian Christmas Day – January 6th. |
For a delicious addition to your celebration menu – or anytime, you might like to try these lamb meatballs with pomegranate glaze as an appetizer. This recipe was adapted from one found in the NY Times. For a little something extra, prepare a minty-yogurt sauce to serve as a dip.
The Armenian Kitchen wishes you and yours, Shnorhavor Nor Dari yev Soorp Dznount – Happy New Year and Merry Christmas! |
| Lamb Meatballs with Pomegranate Glaze (Photo from the NY Times) |
Lamb Meatballs with Pomegranate Glaze
Ingredients:
1 pound ground lamb
1 small clove garlic, minced
1/2 tsp. lemon zest
1 to 2 tsp. lemon juice
1 tsp. dried mint, crushed
1/2 tsp. kosher salt
1/2 tsp. black pepper
Olive oil, for cooking
Glaze: 3 tablespoons pomegranate molasses (sold in Middle Eastern stores, or you can make your own) Garnish: finely chopped fresh mint, parsley, and/or pomegranate arils, if desired
Directions:
In a large bowl, gently mix together the lamb, garlic, lemon zest and juice, crushed dried
mint, salt, and pepper until combined. Form into 1-inch meatballs.
Heat 2 tbsp. olive oil in a large skillet over medium-high
heat. Arrange meatballs so that they are not touching. Cook on all sides until
browned on the surface and cooked through in the center. (About 7-10 minutes.)
NOTE: If meatballs begin to get too brown, reduce heat to prevent burning.
Place cooked meatballs on a paper towel-lined plate to remove any excess grease.
Arrange meatballs on a serving dish and brush with pomegranate molasses.
Garnish with chopped mint, parsley, and/or pomegranate arils, if desired.
Serve using frilly toothpicks for a festive touch!
Minty Yogurt Sauce
(Make this at least one hour before serving so that flavors can combine.)
Ingredients:
3/4 cup plain yogurt
dash of kosher salt
3 Tbsp. fresh mint, finely chopped, or 1 tsp. dried mint, crushed
Directions:
Mix the ingredients together until blended. Cover and refrigerate until serving time.