My grandmother, Yeranuhe Vartanesian,
was famous (at least to us) for her Banerov Hatz (cheese-onion) bread recipe. If
she had dough leftover, she would make a special treat called Samsag, kind-of-like a turnover. Hers
was filled with cheeses, cooked potatoes, and a bunch of seasonings that was
simply delicious.
Baked Samsag |
Step #4 of samsag preparation |
Robyn’s Note: My grandmother used raw onions in her samsag filling. I took the liberty of sauteeing the onions, allowing any liquid to evaporate, and adding them to the cheeses once cooled.
1 pkg. dry yeast
5 lb. bag pre-sifted flour
½ c. oil
1 ½ tsp. salt
Water (about 5 cups)
1. Dissolve yeast in ¼ cup lukewarm
water.
2. In large bowl combine flour, oil,
salt, dissolved yeast, and enough water to make a smooth dough. (The amount of
water you use isn’t exact. There may be some trial-and error involved here.)
3. Knead dough for 5 minutes. Place in
a large bowl.
4. Lightly oil the top of the dough.
Cover, and let rise for 30 minutes to an hour.
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Sounds delicious! And I love blue cheese . . . but frankly, I've never tasted (or seen) blue cheese in anything Armenian!
You're right about the absence of blue cheese/gorgonzola in Armenian recipes, but my Nanny loved the flavor, so into her recipes they went!
What were you doing up writing at 2 in the morning?
Interesting. In Oorfa, semseg is a round pizza-like pastry that is topped with a mixture of ground meat, onions, pine nuts, and pomegranate molasses. It is fried on both sides. I know one of my cookbooks has the recipe, but the closest thing I have found on the web is at this site (roll over the menu until you get to the semseg): http://www.hifood.org/menulist.html
Oh,that sounds delicious! Thanks, Ara, for sending the link; I'll check it out soon.
Oh, that sounds delicious! Thanks, Ara, for sending the link; I'll check it out soon.