It’s Easter time again. Have you finalized your Easter menus? If you don’t know what to prepare, check our recipe list and select what suits your taste, but hurry, time is running out!
Here are some suggestions with links to the recipes.
Happy cooking – and – Happy Easter everyone!
Appetizers: cheese or spinach boregs, hummus, eggplant spread, yalanchi
Entrée: Lamb roast or shish kebab– (no other meat will do!), fish plaki
Accompaniments: pilaf of your choice, Armenian potato salad
Vegetables/salad: Easter spinach salad**, Armenian salad
Dessert: Paklava, boorma, “Love Cake“
Beverages: Tahn, Rose Water Cooler, Armenian coffee
** Easter Spinach Salad recipe from Rose Baboian’s ‘Armenian-American Cook Book’
Yield: 4 to 5 servings
10 to 12 oz. fresh spinach, washed and chopped
1/4 cup cold water
1 1/2 quarts (6 cups) plain madzooon (yogurt), drained
3/4 cup chopped parsley
1 small clove garlic, finely chopped
2 tsp. salt
1/2 to 3/4 tsp. sugar
- In a 2 quart pot place the washed, chopped spinach. Add the cold water and bring to a boil. Simmer for 15 to 20 minutes until spinach is soft. Drain, cool, and set aside until ready to use.
- Drain the madzoon following these directions: Spread layers of cheesecloth in a colander which has been placed over a saucepan or a bowl. Pour madzoon inside the cloth. Let stand for about 2 to 3 hours or until thick, mixing with a spoon once every half hour. Liquid will drain through the cloth into the saucepan or bowl. Discard liquid. Use the thickened madzoon as directed in the recipe.
- In a pot mix together the chopped parsley, cooked spinach, drained madzoon, garlic, salt and sugar.