In a previous post on The Armenian Kitchen, I introduced
the cookbook, ’Armenian and Selected Favorite Recipes’ published in 1970 by the
Holy Trinity Armenian Apostolic Church (Fresno) Ladies Guild, and the
information in which to order a personal copy.
recipes, Patligan (Eggplant Moussaka) and Armenian Meatball Soup. Both
recipes recently appeared in The Armenian Mirror Spectator’s Recipe Corner by
Christine Vartanian Datian.
|Patligan – Armenian-style Eggplant Moussaka|
generously with salt. Let stand 15 minutes.
and pat dry. Set aside.
bell pepper, onion, basil, tomatoes and tomato sauce, garlic, and salt and
pepper, and stir. Cook for 5-10 minutes, tossing. Arrange eggplant in a
prepared baking dish alternating with meat mixture, and top with meat mixture.
bubbly and golden, and eggplant is tender.
|Armenian Meatball Soup|
and knead for a few minutes. Shape into balls the size of walnuts and roll in
flour. Set aside until ready to cook.
and pepper in a large pot. Bring broth to a full boil. Add the meat balls a
few at a time. Reduce heat to low and cook for 35-40 minutes, stirring
sliced lemon, if desired.
will complete the meal nicely.