Everything about Armenian food!

Celebrating a heritage of Armenian recipes


Wednesday, June 22, 2016

There's nothing ratty about letting the world know you're Armenian

Some people don’t believe in coincidences. I don’t believe in Armenian coincidences. We’re all connected, especially on the Internet.

I was Googling just recently for interesting shirts to wear on our summer sojourn when I came across the cleverly named Ara The Rat line of Armenian-theme tees. They caught my eye because they’re not quickie adaptations of generic ethnic slogans you can find at the mall. (For example: Kiss Me I’m Irish becomes Kiss Me I’m Hye.)

The Rat packs an artistic mix of tributes to famous Armenians, some mythical (David of Sasun), some real (Gomidas),  and some just plain famous (Kim Kardashian). There’s also plenty of Armenian humor, such as the combined Zoravor salute to Armenian weight lifters and our beloved watermelons.

I started making mental notes about my favorites tee shirts but got distracted by my long to-do list. Then Robyn shared a Facebook message from the human behind the sartorial rat, Kegham Shamlian. He’d been doing some web searching of his own and came across our recent post about the family shish kebab machine.

He wanted permission to reproduce the photo of Robyn’s father for a Father’s Day promotion. Of course, we were happy to oblige—so happy, we decided to share the link to his post. 

Now that writing this item has been checked off my to-do list, I'm going to see a Rat about a shirt - or two! 

Sunday, June 12, 2016

Honoring a family heritage with a very special wedding gift—shish kebab for years to come!

Robyn’s parents, Mary and Andy Dabbakian, flew down for a visit soon after we moved to Florida in 1978. We spotted them at the airport and ran to them with open arms.

Robyn got two big hugs, and I got two big suitcases.

Andy and his machine in 1977
at Robyn's bridal shower
“They’re lighter than they look,” her father said.

I should have recognized this as classic Armenian humor before I grasped the handles and yanked. Not only did the cases refuse to budge, I could swear they yanked back.

After a couple more tugs, I was convinced these suitcases weighed only slightly less than a Buick Riviera. It wasn’t until I managed somehow to get them home that I discovered why: They were filled with almost as much metal, including a myriad of gears, shafts and a motor.

My very inventive and determined father-in-law had built us one of his remarkable shish-kebab machines that had become fixtures at Armenian church picnics back home in New Jersey. After he got it up and running, he took it apart again and somehow managed to fit all the pieces in his checked luggage. 

When we unpacked it all in our carport, he put it back together in minutes using only a screwdriver and pliers. He had the skewers humming merrily along when I got back from the grocery store with the lamb.

Looking back, I wish I’d stayed and watched him work.

This all came rushing back into my mind the other day as I slowly pried at the brackets that had held our faithful kebab machine together for nearly 40 years. The time has finally come to pass Andy’s handiwork along to the next generation.

Robyn and I were excited when our daughter Mandy and her hubby-to-be Ron asked for the kebab machine during their last visit. They’re getting married this summer, and learning to make shish kebab will be part of Ron’s initiation rites as an Armenian husband. (He has already figured out that not being born Armenian is never an excuse, so he has a lot to learn.)

I was a little worried because we haven’t used the grill much in the past 10 years or so, since Mandy moved to New York. Like many people, we've downsized our parties as well as our menus. There’s just no reason to load Andy’s firebox with charcoal to make two skewers of meat.

Still solid but a bit tired
after so many years
As a result, the machine has been sitting in a corner of the garage under a pile of extension cords. I cleaned it up, tightened the set screws that hold the gears on the skewers and squirted some oil in what I guessed were the right places. Then I noticed that the power cord was frayed, luckily before I plugged it in. 

I cut out the rotted part, spliced the rest together and taped it up for a test run. The ancient motor, rusty as well as dusty, sounded as tired as I was at that point.

I decided it would probably be best to call in an expert but I couldn’t think of one, and I felt pressure to move along. The wedding takes place in two months, and the grill is destined for a central role in the festivities when the wedding party and families gather on the first night for dinner at their house in the Catskill Mountains of New York.

It's important for Andy's machine to be present because it's a way of making him part of the occasion. He died just months before Mandy was born, so this machine has always been a touchstone that allowed her to experience his special gifts. 

Now it will be his gift to her.

I had to make sure I could get it to New York, without waiting to get it in tip-top shape. The knee-high grill won’t fit in my car’s trunk—and checked or not, the days of boarding a plane with a dozen sharply pointed skewers in your bag are long over. That’s why I spent a good part of a day carefully breaking the whole thing down into pieces. Meanwhile, I ordered a new motor with fingers crossed that I guessed correctly about the power and speed.

The project would have been a lot less intimidating if I had Andy’s ability. 

He had a natural sense of design and a high level of mechanical skill developed by working as a machinist for many years before becoming a high school metal-shop teacher. He could picture one set of gears meshing with another at just the right speed to sear a skewer of lamb over an open fire—and then he could make the gears and the skewers. 

Best of all, he could make the kebab. (See Andy's shish kebab recipe below.)

What are the odds I could
make sense of all this?
I’d barely mastered the art of changing a typewriter ribbon before typewriters became obsolete. So the whole time I worked to take our precious kebab machine apart, I worried about the odds of ever getting it back together in working order. There’s really not much chance I can line up the gear teeth so the drive shaft turns in the right direction. I can barely manage to brush my own teeth in the right direction.

Luckily, Mandy picked the right guy for the job. It’s clear from Ron’s very impressive home projects that he paid attention to his own father, who is—of all things—a retired machinist. Better yet, he’ll be joining us in the Catskills.


Ron’s also confident that his local electrical expert can put a new cord on our new motor and get it running safely. Then Ron and his father should have no problem getting Andy’s machinery humming again, while I do what I do best when the tool box opens: Get out of the way.

Andy Dabbakian’s Shish Kebab recipe:
Serves 5


Ingredients:
½ leg of lamb, boned and cubed into 1 ½ inch pieces
1 medium onion, sliced
2 to 3 Tbsp. olive oil
2 Tbsp. freshly ground coriander
2 to 3 Tbsp. wine vinegar
½ of a 6-oz. can tomato paste
Salt and black pepper to taste

Directions:
One day in advance:
Place cubed meat into a large mixing bowl. Add the onions, oil, coriander, vinegar, tomato paste, salt and pepper. Mix well. Cover and refrigerate overnight. Be sure to toss the meat mixture periodically to redistribute the ingredients.

Day of grilling:
1. Mix meat once more before placing meat on the skewers.
2. Broil over charcoal fire; skewers should be turned frequently at the start to sear the outside of the meat, retaining natural juices.
3. When the tips of the meat cubes take on a well-roasted appearance, remove from fire.

Andy’s Notes:
1. Your own taste and practice will tell you how long to keep the meat over the charcoal. If the skewers are held 5 to 6 inches over the hot coals, the following rule of thumb will prove satisfactory:
Rare: 10 minutes
Medium rare: 15 minutes
Well-done: 20 minutes
2. For interesting variations, you may alternate pieces of green pepper, large mushroom caps, and hard, small tomatoes between the meat cubes.

Tuesday, June 7, 2016

Feta and Potato Patties

Photo from 'Mediterranean - a taste in the sun'
If you’re looking for an easy appetizer or side dish that doesn’t require a lot of work, try these tasty morsels which combine freshly mashed potatoes, feta cheese and herbs. 

This is an old stand-by which can be made in advance up through step #2.

Final preparation can be done just before serving, or, a bit in advance through step #4. Just keep them warm in a 200°F oven until ready to eat.

Try these with yogurt- tahini sauce. (See recipe below) So delicious!

Feta and Potato Patties
Serves 4

Ingredients:

1 lb. potatoes with skin left on
4 oz. Feta cheese, crumbled
1 small onion, finely chopped
¼ cup chopped scallions, optional
3 Tbsp. chopped fresh dill, or 1 ½ tsp. dried dill
Ground black pepper to taste
1 Tbsp. lemon juice
1 egg, beaten
Flour for dredging
¼ cup olive oil for cooking

Directions:

1. Boil the potatoes in lightly salted water until tender; drain. While still warm, peel potatoes. Place in a bowl and mash. (NOTE: Leftover mashed potatoes work well, too, assuming there is enough!)
Add Feta cheese, onion, scallions (if using), dill, black pepper, and lemon juice; mix until well-blended. Before adding the egg, taste the potato-cheese mixture to see if salt is needed. Remember, the cheese is salty, and you don’t want to overdo it. Add the egg, and blend it into the mixture.

2. Cover the bowl and place in refrigerator until the mixture is firm, about 20 minutes.

3. Shape the mixture into the size of walnuts; flatten slightly. Dredge each patty in flour, shaking off any excess flour.

4. Heat olive oil in a skillet over medium-high heat. Place a few patties at a time in the hot oil. Don’t over-crowd the skillet. Cook until golden brown on both sides. Reduce heat if patties begin to brown too quickly. Drain on paper towels.
Serve immediately. 


Yogurt -Tahini Sauce
(NOTE: This is best made in advance and refrigerated until ready to serve.)

Ingredients:
1/2 cup low-fat plain yogurt
2 to 3 tablespoons tahini
1 tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions:

Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl.