Doug and I were invited to dinner at the home of Araksi and Onnik Dinkjian a few weeks ago. Their world-class musician son, Ara, and
his daughter, Arev were in town for a brief visit, so this provided us with the
perfect opportunity to catch-up on family news.
before dinner, including ‘sheel abour’. As we slathered the sheel abour onto pita wedges, Araksi asked if I knew where
she had gotten the recipe. I truly had no idea. She said, “I got this recipe at your house from Betty Kabobjian** when
we were together for Mandy’s high school graduation party – in 1999.”
Betty’s husband, and my dad were cousins, so we’ve known the two of them forever.
Betty was always the hostess-with-the-mostess and all around incredible cook.
Dick, like all of the other Dikranagerdsis I know, loved to party. Whenever Dick and my dad got
together, you’d never know what juicy dialog would pop out of their mouths. Women
blushed in their presence – and – everyone who understood their dialect, had a good belly- laugh.
from the “Assyrian Cookbook”, sent in by John and Pat Nashmy, but didn’t have the
Kabobjian version. Arkasi kindly provided me with a copy, which I will now share
|Sheel Abour ala Araksi Dinkjian|
excess liquid drained
bulgur, salt and pepper, tomato sauce, lemon juice and water – first bringing the liquid to a boil, then
reducing the heat to medium-low and covering the pot – until rice and bulgur
are soft – about 25 minutes.
oil and sauté the onions until soft but not burned.
pita chips or wedges of pita bread, or as a side dish. This can be served hot