Everything about Armenian food!

Celebrating a heritage of Armenian recipes


Thursday, December 18, 2014

3-Ingredient Khurabia (Armenian Shortbread Cookies)



3-Ingredient Khurabia (Photo from Milwaukee Journal Sentinel)

Christmas and cookies go hand-in-hand. We’ve posted numerous cookie recipes in the past few years, but truly, you can’t have too many khurabia (kurabia) recipes, if you ask me!
Here’s one which uses only 3 ingredients. It appeared in the Milwaukee Journal Sentinel, and was submitted by Ani Saryan who said her grandmother, Martha Auer of Greenfield, WI, has been making them for 60 years.
NOTE: This recipe has not been tested by The Armenian Kitchen.

3-Ingredient Khurabia    
Yields about 3 dozen cookies

Ingredients:
1 ½ cups (3 sticks) salted butter
1 cup granulated sugar
2 cups all-purpose flour

Directions:

1. Clarify butter: Melt butter over low heat in a heavy saucepan without stirring. When the butter is completely melted, skim the foam off the top and discard it. You will see a clear oily layer atop milk solids.
Slowly pour the clear liquid into a measuring cup, leaving the milk solids in the saucepan; discard them. Measure 1 cup of the clarified butter and put in refrigerator until it's hard (solid) enough to beat.

2. In bowl, whip butter (with an electric beater) until it's almost white. Add sugar and whip until mixed.

3. Using a wooden spoon, add flour and then knead it with your hands, like kneading bread dough. This incorporates all of the flour into the mixture. It takes about 3 to 4 minutes. The sugar granules will break down a little bit, and you should be able to roll it out with your hands and the dough will all stick together as one ball. In Armenian this is called ‘shaghel’. This kneading process allows the sugar crystals to become less grainy, to disintegrate, and in the end khurabia will be more delicate and melt in your mouth.

NOTE: Depending on the environment, humidity and weather, you might have to put in an additional spoonful of flour and mix it in. If the dough gets too soft, you also may put it in the refrigerator for a few minutes to make it more workable.

4. Preheat oven to 325 degrees F.

5. Take a handful of dough and roll with palm of hand on a cutting board into a rope until it is the diameter of a nickel.
Cut into about 2- to 2 ½-inch pieces, on the diagonal, and put on an ungreased cookie sheet. Leave room between the cookies as they will expand a little in the oven. If desired, use a fork to make little hatch marks on the top of the dough for decoration. 

6. Bake in preheated oven 15 minutes. Remove cookies from oven but leave them on the sheet to cool. Do not remove from cookie sheet until they are cool. Khurabia may be stored in the freezer.   

Saturday, December 13, 2014

"Haskanoush" : A traditional Armenian walnut - filled pastry

Maro Nalabandian's Haskanoush


"Haskanoush" is more than a pastry; it's a traditional special-occasion treat passed down from one generation to another.

I am told that the original recipe came from Van, Western Armenia and is still prepared there to this day.

I noticed on a FaceBook post last October that St. Mary Armenian Church in Washington, DC was making and selling a dessert called Haskanoush at their annual Food Festival.
Since I was not familiar this dessert, I contacted my cousin, Maro Nalabandian who lives in nearby Maryland, and who just happens to be a chef who makes killer pastries, among other remarkable dishes.
Maro had been to the festival the day before I emailed her. By the time she'd gotten there, the supply of haskanoush was already depleted; it's a very popular treat!

Maro explained that the name haskanoush comes from the words 'wheat' (hask) and 'sweet' (anoush)  because it is a pastry shaped to resemble a stalk of wheat.
She went on to say, “It is tedious work as you have to snip the tops (of the pastry) with mini scissors (to resemble) a hask (stalk of wheat).”

After my lesson on haskanoush, all I needed was a recipe. Maro painstakingly created the following recipe for home preparation. I must confess that I haven't made this yet, but couldn't wait to post it because it seems perfect for the Christmas season.
 
~Maro Nalabandian's Haskanoush~
Yields approx. 40 pieces, depending on size

Simple Syrup Ingredients:
2 cups Sugar
1 cup Water
1 Tbsp. fresh Lemon Juice
1/2 tsp. Orange Blossom water
1/2 tsp. Rose Water (opt)
Directions:
~In a small sauce pot, on medium heat gently stir water and sugar together.
~Bring the syrup to a boil, add the Lemon juice and simmer for about 5 minutes.
~Stir in the Orange and Rose Water, turn off heat and set aside.
Dipping haskanoush

Important Notes:
~Either the syrup has to be cold and the Haskanoush has to be hot when dipping         - OR-
the Haskanoush has to be hot out of the oven when dipping into the cold syrup.
~You may dip part of the Haskanoush to use and save the rest by freezing but without dipping into the syrup.
~Maro suggests that if you don’t like desserts that are too sweet or syrupy, you can omit dipping the baked haskanoush in the simple syrup altogether, especially since there is an ample amount of sugar in the  filling.

Cinnamon and Nut Filling Ingredients:
3 cups finely chopped Walnuts
4 Tbsp. Sugar
1 Tbsp. ground Cinnamon
1/8 tsp. ground Cloves
Directions:
~Mix all together and set aside

The Dough Ingredients:
3 1/2 cups flour - plus 1/2 a cup Flour, as needed
2 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. ground **Mahleb (sold in most Middle Eastern stores)
1 cup unsalted Butter, melted
1 cup Milk, room temperature
2 Eggs, room temperature, beaten
** Mahleb, also spelled 'mahlab',is the dried “heart” of the cherry pit. It can be purchased in most Middle Eastern stores. I

Directions:
~Using a stand mixer, add 3 1/2 cups of the flour, baking powder, salt and Mahleb to the bowl.
~In a separate bowl, add the melted butter, milk, and beaten eggs; mix together.
~Turn the mixer on low speed, and add the liquid ingredients slowly to the dry ingredients.
~Mix until it all comes together. If need be, add the remaining 1/2 cup of flour.The dough will be soft to the touch.
~Make 2 inch size balls of dough. Place them on a tray and cover with plastic wrap till ready to use.

Assembly:
~Have ready three baking sheets with parchment paper, rolling pin and a small thin-tip sharp scissors.
~Place oven temperature at 350 degrees/F.
~Start by taking a dough/ball and press to open by hand or with rolling pin on the counter.
~Roll each piece into a 4 to 5 inch circle, then place one teaspoon of the filling in the middle,  spreading it from one end to the other (not quite to the edge) in a line.
~Fold halfway over the filling, and tightly roll to the end, close the edges together firmly.
~Place it on a tray with the seam side down, and do the same with the rest.
~Make sure they are one inch apart, placing diagonally in a tray.
~Start one by one snipping with the scissors making three rows of snips on each pastry.
~Put the tray in the oven and bake for about 30 minutes until lightly golden.
~Remove when done and continue dipping each piece into the room temperature syrup
as directed above.

Monday, December 8, 2014

Christine Datian’s Holiday Mushroom, Celery, and Walnut Pilaf



When Christine Datian gets in the kitchen, there’s no stopping her. She just contacted me with her latest  recipe, 'Holiday Mushroom, Celery, and Walnut Pilaf', which appears on page 12 in the December 6th issue of the Armenian Mirror – Spectator.

My last post featured Christine and her mother Alice, who both love to cook, especially Armenian dishes which reflect their heritage.

Why not add this recipe to your holiday repertoire!

Christine Datian’s Holiday Mushroom, Celery, and Walnut Pilaf
Serves 6

Ingredients:
2 cups long grain rice – or – medium coarse bulgur, rinsed
1 cup onions, diced
2 stalks celery, diced
½ lb. crimini or button mushrooms, cleaned and diced
2 cloves fresh garlic, minced or mashed
4 ½ cups fresh or canned chicken, lamb or turkey broth
½ cube (stick) unsalted butter – and – 2 Tbsp. olive oil
1 ½ tsp. sea salt or salt of your choice
½ tsp. black or white pepper
½ tsp. crushed rosemary, dried mint, and paprika
½ cup walnuts, finely chopped
Juice of 1/2 lemon - and - 1 tsp. finely grated lemon zest
Dash allspice
¼ cup chopped flat-leaf parsley – or – fresh baby spinach

Directions:
1. In a large saucepan, add onions, celery and garlic, and sauté in butter and oil for 10 minutes, tossing frequently. Add mushrooms, toss, and cook a few minutes longer.
2. Mix in rice –or- bulgur and broth; add salt, pepper, spices, walnuts, lemon juice, lemon zest, and allspice.
3. Bring to a full boil; reduce heat to medium-low; cover and cook until rice or bulgur is tender and liquid is fully absorbed, about 20-22 minutes.
4. Remove pan from heat; mix in parsley or spinach using a fork; cover again, and let stand for 5 minutes before serving.