My grandmother, Yeranuhe Genjian-Vartanesian, – as well as
all of my grandparents – came from humble beginnings. Yeranuhe Nanny came from
the mountains of Musa Dagh, Syria. She was one of the fortunate Armenians who found
her way to America in 1921 where, upon arrival to Ellis Island, she married my
grandfather, Oskan Vartanesian. (Sadly, how and when he arrived in America is not exactly known.)
such a way that would make you beg for more. When she cooked, everything was
made from scratch, down to making her own red pepper paste. Luckily, today we
can take some shortcuts with results that are just as pleasing.
|Yeranuhe Nanny’s Stovetop Green Beans and Potatoes|
Here is a modern take on one of Nanny’s humble dishes -Stovetop Green Beans with
|Ingredients for Stovetop Green Beans with Potatoes|
tomato paste with a tsp. of paprika may be substituted for the red pepper paste)
and cut in half (FYI: Frozen green beans are a good substitute!)
into quarters (If larger potatoes are used, cut them into smaller chunks.)
Italian parsley (thick stems removed); lemon wedges or slices – pits removed
medium heat. Add the onions and a dash of salt; cook, stirring now and then,
until onions begin to soften (about 5 mins). Add the garlic, allspice, cumin, sumac,
oregano and mint. Cook – and – stir a few more minutes.
|Green beans and potatoes simmering away!|
Add tomatoes with liquid, pepper paste diluted in water, green
beans, and potatoes. Season with salt and pepper to taste. Stir to combine
cook about 20 minutes, or until green beans and potatoes
are fork-tender; stir occasionally.
the cooking process, check to see if more water needs to be added. Add a small
amount at a time, if necessary, and stir.
Garnish with chopped parsley and lemon wedges or slices.
Bread Grandfather) who delivered our favorite bread right to our home!