Chemen
From the cookbook ’Armenian Cuisine: Preserving Our Heritage’, St. John Armenian Church, Southfield, Michigan. Recipe submitted by: Nancy Kazarian and Dolly Matoian
- ½ cup ground fenugreek seeds (chemen)
- ½ cup paprika
- 4 tsp cumin
- 1 tsp cayenne
- 4 tsp kosher salt
- ¼ tsp black pepper
- 2 cloves garlic, large (crushed)
- 1 cup water
Using amount desired, combine in a large bowl, all ingredients except the garlic and water.
Add the crushed garlic according to your taste. Begin adding water, a little at a time, so that the mixture has the consistency of cake batter.
This mixture can be used in various geragoors with spinach, lamb, etc., or in Armenian hamburgers, or even in pastry dough for mezza. It can be kept in a plastic bag or bottle in the freezer, to be used as needed. The recipe may be doubled or tripled.