Savor the arrival of the New Year and Armenian Christmas with your loved ones with these sweet, fruity, nutty delicacies.
#1. Anoush Abour by Joy Callan
boil for 5 minutes. Cover and let rest overnight.
water begins to thicken. The lower the simmer, the “whiter” the pudding will
remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to
simmer. The pudding will begin to take on a thicker consistency.
pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to
cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is
cooled so that fruit will not bleed color into pudding.
almonds, pecans or walnuts and cinnamon.
pudding uncooked or served separately as a garnish.
#2. The Daree Hats (pronounced ‘da-ree hots’) recipe is from my friend in
Yerevan, Sonia Tashjian. In addition to the recipe, Sonia provided some
background information so you can appreciate its meaning.
|Sonia’s Daree Hats from the Sassoun region in Western Armenia|
is an Armenian traditional bread prepared for the New Year and is served on New Year’s Eve. When the family
gathers around the holiday table, the grandmother cuts the bread and serves it
to the members of the family. The family member who receives the portion of
bread with the coin, is granted good luck and fertility during the coming year.
tradition of Daree Hats (other names are Dari, Grgene, Kloj, etc…) began
centuries ago. In the springtime, the first man prepared the bread using the
last of the dried fruits and decorated the bread with seeds. The bread was
dedicated to his gods in the hope of a
fertile crop for the coming year.”
flour, baking powder, sugar, and cinnamon (if using). Add the oil and hot
water; mix well.
coin with foil, then insert it into the dough. Rub water on the surface of the
dough and sprinkle linseed or sesame seeds on top.
the oven at medium temperature (approx. 350° F) and bake 40-45 minutes.