A simple, yet direct, request was sent to me by reader, Pam:
“Please send recipe for Armenian macaroni with meat, done in oven.”
Before I could send Pam a recipe, I emailed her asking for
a better description of the dish. I thought she might have been referring to manti – the tiny
boat-shaped dough with ground meat filling – that’s baked in the oven.
I gave this some more thought and suggested the Greek
recipe Pastitsio – pasta, meat, tomato, topped with bechamel sauce, then
Pam said the recipe she was seeking was made with spaghetti,
meat, tomato. All together in oven.
find, although I really didn’t know of a specifically Armenian recipe for
spaghetti, meat and tomato baked in the oven.
researching, I sent Pam this message: “I found a recipe in my copy of Rose Baboian’s Armenian-American
Cookbook that might be what you’re looking for. Please take a look and see if
I’m getting close.”
recipe (see below), Pam wrote: “Yes, I think that’s it! Thank you so much! Can’t
wait to try it!”
I was going to post the recipe after Pam made it so I
could include her evaluation, but she’s in Armenia right now.
dinner. We hope to hear from Pam later on.
changes I made are listed below Rose Baboian’s recipe.
|The Armenian Kitchen’s version of Macaroni with Fried Meat|
Macaroni with Fried Meat, from Rose Baboian’s ‘Armenian-American
(Dabgadz Misov Macaron)
Yields: 4 servings
beef) in ¼ cup butter or margarine for 5 minutes. Stir constantly.
Add: ¼ cup (1 small) finely
chopped onion. Continue browning 5 to 8 minutes more.
¼ cup finely chopped green pepper
2/3 cup finely chopped canned tomatoes
6 Tbsp. tomato paste
2 Tbsp. water
1/8 tsp. black pepper
1/8 tsp. allspice
1 clove finely chopped garlic, optional
1/8 tsp. Aintab red pepper (or paprika mixed with a
little cayenne pepper)
¾ tsp. salt
Boil: 3 quarts water with 1 ½
Cook: according to package
with meat mixture.
Spread: into a 9”x9” baking pan.
minutes. Stir once or twice during baking. Serve hot.
|Most of my ingredients|
are the changes I made:
I omitted the butter in the meat-cooking step. Any excess
fat was drained from the skillet.
with liquid, 3 Tbsp. tomato paste, about ½ cup water (or more to make it more
sauce-like), farfalle (bow-tie) pasta, and increased the seasonings (except the salt) according to our taste.
Shhh: I secretly added a splash of Marsala wine to the sauce! J
evaluation: It reminded us of Manti in casserole form.
Pretty good, really, and very easy to prepare!