Erica Vendetti, a Peace Corps volunteer stationed in
Armenia, was introduced to a delicious crepe entrée by her host mother. Now
that Erica is living on her own in Armenia, she wishes to recreate the dish she
referred to as ‘blinshiek’.
She contacted The Armenian Kitchen for help.
measurements, but rather, cooked by ‘feel’. The dish was described as a
meat-filled crepe that’s rolled up and then fried again in a pan, and that it’s
usually made for ‘Nur Tari’ (New Year).
of Russian origin. This didn’t come as a surprise to me. Since Armenia was once
part of the Soviet Republic, some of their recipes may well have ended up in
Armenian kitchens – including blinchiki.
commented, “Funny, every Armenian I’ve met in Armenia says it’s
“haykakan” food. I’m not surprised if it has Russian origins. A lot
of the words people in Armenia use are also Russian because they no longer use
the Armenian word—it’s an interesting blend of cultures here!”
suggestion for the meat filling:
about 1 cup carbonated water, 1 liter milk, 1/2 teaspoon sugar, 1/2 teaspoon
salt, 3 tablespoons oil, 3 cups flour and 3 eggs.
Blinchiki’ would be this:
purchase ready-made ones from your grocer. Fill each with one or two
tablespoons of kufteh meechoog – again, your own recipe or my recipe below.
the sides and roll the end up to create an envelope.
stuffed crepe until light brown on both sides.
Place on a plate lined with paper
towels to absorb any excess grease.
Serve warm or at room temperature with a
dollop of plain, thick yogurt.
in this case fresh cilantro)
heat. Add chopped onions and cook, stirring occasionally, until onions are soft
– about 10 to 15 minutes.
is no longer pink. Drain any excess fat. Season with salt and pepper to taste.
remaining seasonings, parsley, and pine nuts. Cook for another 5 to 10 minutes.