When my friend Sonia Tashjian read my recent post about
ways to use leftover Easter eggs in recipes, she was quick to respond with two
of her own family-favorite leftover Easter egg dishes. Her first recipe was handed down from her grandmother, Vartuhi
Aroyan, whose origin is from Jibin (a town between Marash and Aintab). She used
to prepare ‘Havgitov Gololag’-a very special food – after Easter, using leftover
Easter eggs. The second recipe is one of Sonia’s own creation – ‘Eggs with
Herbs’. They both look and sound extremely delicious. Thanks, Sonia!
Here are Sonia’s offerings:
|
Havgitov Gololag
(Photos courtesy of Sonia Tashjian) |
#1: HAVGITOV
GOLOLAG (gololag with egg)
Ingredients:
½ kg (approx. 1 lb.) of finely ground beef
2 eggs
½ cup of dry bread crumbs
1 teaspoon of all spices
black and red pepper, to taste
salt, to taste
6 Easter eggs, peeled and left whole
Ghee or butter to fry
Preparation
1. In a food processor, mix the meat, 2 eggs, bread
crumbs and the spices. Separate the meat into 6 equal portions.
2. With wet hands, completely cover each egg with meat
mixture, then fry in hot ghee on all sides until meat is cooked.
3. Serve with rice pilaf and tomato sauce (an onion, a
glove of garlic, a pepper and 3 tomatoes).
NOTE: If you prefer, you can boil the gololags in the
sauce for 2-3 minutes.
#2: Sonia’s left-over Easter egg creation – Eggs with Herbs
Ingredients:
1/2 kg (approx. 1 lb.) of chard leaves thoroughly washed, and chopped
1 onion, chopped
1 table spoon of butter or ghee
1/2 teaspoon of sumac
1/2 teaspoon of black pepper
red pepper, to taste
salt, to taste
200 gm (approx. 8 oz.) of cheese, shredded
(any good melting cheese will do)
3 or 4 Easter eggs, peeled and sliced
Preparation:
Melt 1 Tablespoon
of butter or ghee in a skillet.
Fry the onion, then add the chopped chard, sumac,
black pepper, salt and a pinch of red pepper; cook for 5 minutes.
Spread the
onion –chard mixture in a baking dish, arrange the sliced eggs on top of the
onion and chard, then top with the shredded cheese.
Bake in a moderate oven (350 degrees),
until the cheese is melted.
Bon Appetit….
View Comments
I don't see a recipe for ejjeh...which my Kharpertsi grandma always made for us....w/ tons of fresh parsley from her garden.
Dear Anon,
Would you email me a description of this dish? Send to: robyn@thearmeniankitchen.com. Thanks!
Here's a recipe on my website that uses eggs and parsley... could this be it?
http://thearmeniankitchen.com/2009/04/parsley-onion-and-eggs.html