I have to admit I haven’t been cooking as much as usual for
the past week, and for that I have no excuse. But then we learned that our
daughter, Mandy, would be here on a work-related trip, so Doug and I got busy
in the kitchen. After all, we had to feed our one-and-only!
I baked a batch of my mother-in-law’s lavash – one of Mandy’s favorites, and Doug made 2 pots of dolma – meat and rice-stuffed peppers in one pot; the same stuffing wrapped in grape leaves in the other. Two more of Mandy’s favorites.
|Sylvia Kalajian’s Lavash
|Grape leaves stuffed with ground turkey and rice
|Peppers stuffed with the same mixture as the grape leaves above.
A dessert seemed appropriate, so I made one I hadn’t prepared before, a healthier version of Nammoura, a Lebanese cake made from semolina soaked in a simple syrup flavored with rose water, and decorated with almonds, or in my case – pistachios. (See recipe below.)
|Nammoura, a healthier version than the original, ready to serve.
|Semolina and the other dry ingredients mixed together; rose water and plain yogurt
Lightly coat an 8”x8” square pan with the vegetable oil. (I used an 8″ glass pie pan.) Pour the mixture into the pan spreading it evenly with a spatula.
|Nammoura ready to bake
Gently press pistachio nuts (or almonds) into the surface,
leaving space between them. (Note: Each serving piece should have one nut
in the center.)
While nammoura is baking, prepare the syrup.
|Preparing the simple syrup
|Nammoura -hot out of the oven!
To complete the recipe:
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