Just in time for Lent, Sonia Tashjian sent me several recipes which I will post from time to time, so please keep checking back.
The first is her recipe for QEMENE BRTUJ – Kololak (or kufteh) with Potato.
As Sonia explains, “This kololak recipe is specific for Musa Ler’s (Musa Dagh) traditional cuisine. They call it “brtuj” which means a bite or a chunk. It is a very simple, everyday
food – and- it is very suitable for Lent.”
food – and- it is very suitable for Lent.”
Sonia continued by saying, “In various Armenian regions, there are several words referring to ‘KUFTEH’, or the shape of the food: klor=kleyor(Zeytun); klulik = klur (Musa Ler); klorchik (Mush); kleo’r (Kessab), etc.”
I present …
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| Photo courtesy of Sonia Tashjian |
Sonia Tashjian’s QEMENE BRTUJ – Kololak with Potato
Ingredients:
2 medium potatoes
1 cup fine (#1) bulghur
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 medium red bell pepper, finely chopped
½ cup parsley, finely chopped
2 to 3 Tbsp. oil
cumin, pepper, salt to taste
Preparation:
-Cook & mash the potatoes; combine the bulghur & knead while the potato is hot; wet your
hands, if needed.
hands, if needed.
NOTE: If you desire, you can fry the onion before adding it to the next step. Some people also use chopped green onions (scallions).
-When the bulghur is already softened, add the finely chopped vegetables, seasonings, and oil. Continue to knead, then shape them with your palm to resemble small sausages.
NOTE: In wintertime, instead of fresh tomato & pepper, tomato paste and red pepper
paste are used.
paste are used.
-Serve with pickled vegetables (tourshi), radish & cabbage salad.
Tahn is also delicious with it.
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